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BuRO calls for better oversight of food contact materials

More recycled raw materials, less plastic, and greater use of plant-based materials: sustainability efforts are changing food packaging. But what substances come with those raw materials? And could they end up in food? A..

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EFSA assesses bacterial growth in meat prior to freezing

28 January 2026

Storing meat prior to freezing plays an important role in bacterial growth. This is shown by a risk assessment conducted by EFSA. The European food safety authority examined how bacteria develop during chilling, storage,...

Concerns over easing pesticide regulations

28 January 2026

The European Commission intends to significantly ease the rules on plant protection products. According to foodwatch and other environmental and consumer organizations, this is not legally sound. A new legal opinion stat...

NVWA takes a broader view of biocides in food

26 January 2026

Biocides are indispensable in the food chain, but they can sometimes leave traces behind. These residues in meat and dairy are now receiving increased attention. The NVWA wants a clearer picture of which substances remai...

Adulteration of herbs is widespread

16 January 2026

Dried herbs appear to be a straightforward and reliable product. Yet their composition is far from always pure. Research by the Joint Research Centre (JRC) of the European Commission shows that one in six tested herb sam...

Shortcomings in EU olive oil controls

15 January 2026

Controls on olive oil within the European Union show shortcomings. This is evident from a new special report by the European Court of Auditors (ECA). Although olive oil is a heavily regulated product, auditors say the ru...

New study links preservatives to cancer

14 January 2026

Preservatives are widely used within the food industry. They extend shelf life and limit microbial growth. A new prospective cohort study published in BMJ now shows that higher intakes of several commonly used preservati...

Pesticide Food Guide: paprika most contaminated vegetable

29 December 2025

Paprika tops the Pesticide Food Guide this year. Not because of popularity, but because this vegetable contains the highest average number of pesticide residues. This is shown by new figures based on residue measurements...

NVWA: acrylamide still often too high in Dutch gingerbread

29 December 2025

Dutch gingerbread has been under scrutiny for years. Not because the product is new, but because its acrylamide content persistently demands attention. In 2025 as well, the NVWA sees reason to measure again. The outcomes...

More attention for microplastics in food

23 December 2025

Microplastics are no longer a niche topic. They are increasingly appearing in discussions on food safety. Among consumers, but also in politics. At the same time, firm conclusions on potential health risks are still lack...

NVWA begins oversight of allergen labeling in 2026

19 December 2025

As of January 1, 2026, the Netherlands Food and Consumer Product Safety Authority (NVWA) will begin enforcing new rules on allergen labeling. These rules concern warnings on labels for allergens that may unintentionally ...

Healthy food increasingly high on the agenda

11 December 2025

Encouraging healthier eating does not happen at the store alone. That message comes through clearly in the updated Health Overview by the Central Bureau of Food Trade (CBL), presented during Chefs Table 2025. The publica...

Stricter import standards for hazardous pesticides

28 November 2025

The European Commission is taking another step toward tighter rules for products entering the EU. And not a minor one, as the launch of a broad impact assessment aims to bring EU production standards for the most hazardo...

Online edition November 2025 | Hygiene: Cleaning and Disinfection

24 November 2025

The hygiene requirements in the food industry become stricter year after year. At the same time, companies are under pressure to save water and energy, reduce environmentally harmful substances, and dea...

The new generation of cleaning and disinfection

24 November 2025

Requirements for hygiene in the food industry are becoming stricter year after year. At the same time, companies are under pressure to save water and energy, reduce environmentally harmful substances, and cope with labor...

You need to be preventive for maximum hygiene

24 November 2025

Listeria, Salmonella, Campylobacter, E. Coli, Clostridium Perfringens, moulds… If these uninvited guests make their way into your food production facility, you’re facing a horror scenario that makes Halloween look mild. ...