Developed and peer-reviewed through our Scientific Committee, Information Statements outline the latest and conclusive scientific developments as well as regulation and other relevant information surrounding matters of topical importance within food science and technology into one single document.
Physical Analysis - Key Considerations
Chemical Analysis - Key Considerations
Microbiological Analysis - Key Considerations
How to Interpret Laboratory Results
How to Choose and Instruct a Laboratory for Chemical Food Analysis
Sampling for Food Analysis - Key Considerations
Dietary Fibre
Stevia: A Non-Caloric Sweetener of Natural Origin
Nanotechnology
Organic Food
Oils and Fats
Sugars
The Psychology of Food Intake and Portion Control
Trans Fatty Acids
Phytosterol Esters (Plant Sterol and Stanol Esters)
Allergen Analyis - Key Considerations (Including Gluten & Food Intolerance Compounds)
Ethylene Oxide
Genetics in Food Processing: Part 1 - Genetic Modification and Food
Genetics in Food Processing: Part 2 - New Breeding Techniques [Beyond GM: Genetic Modification (GM), Gene Editing (GE) and New Breeding Technologies (NBTs)]