Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

Food colors: Existing and emerging food safety concerns

Adsorption of indigo carmine on functional chitosan and β-cyclodextrin/chitosan beads: Equilibrium, kinetics and mechanism studies.

The digitization of a food packages life cycle

Fraudulent practices damage the market for premium olive oil; these can involve blending premium oil with oil produced from poor quality fruit, or adulteration with other plant oils. Methods based on assaying the DNA present in the oil are developing into a workable analytical tool. This review describes the use of “Food Genomics” to identify the varietal composition of olive oils, to ensure their conformity with legislation. The whole procedure is discussed, in the context of assembling an analytical platform suitable for the elaboration of an “identity card” for premium olive oils.

The use of food genomics to ensure the traceability of olive oil

It is alarming that synthetic food dyes (FD) are widely used in various industries and that these facilities discharge their wastewater into the environment without treating it. FDs mixed into industrial wastewater pose a threat to the environment and human health. Therefore, removing FDs from wastewater is very important. This review explores the burgeoning field of FD removal from wastewater through adsorption using biological materials (BMs). By synthesizing a wealth of research findings, this comprehensive review elucidates the diverse array of BMs employed, ranging from algae and fungi to agricultural residues and microbial biomass. Furthermore, this review investigates challenges in practical applications, such as process optimization and scalability, offering insights into bridging the gap between laboratory successes and real-world implementations. Harnessing the remarkable adsorptive potential of BMs, this review presents a roadmap toward transformative solutions for FD removal, promising cleaner and safer production practices in the food and beverage industry. 

Removal of food dyes using biological materials via adsorption: A review

Introduction The efficiency of analytical methods for the determination of food additives is of utmost importance since their content in food affects both quality and safety of foods. Objective The objective of the present article is to survey the current status of analytical methods for certain food additives (namely, colours, sweeteners, preservatives and antioxidants) and to point out the needs for the improvement of the existing, or the development of new, analytical methods. Method The criteria used to select the specific additives from among other categories of food additives, comprise broad use, legislative limits, and high frequency of notification through the Rapid Alert System for Food and Feed (RASFF). Results Certain needs were identified regarding the availability of rapid methods for the analysis of food additives. Conclusion Furthermore, there is need for the development of screening and high throughput methods for multicomponent analysis.

/pdf/assessing-food-additives-the-good-the-bad-and-the-ugly-3dqsra071y.pdf

Assessing food additives: the good, the bad and the ugly

Introduction The globalisation of food markets implies that consumers come into contact with a great variety of foods, therefore European and worldwide consumers are very concerned about the origin of the food they eat. Moreover, recent food scares have added to public sensitivity regarding the origin of food and its authenticity. The objective assessment of food authenticity has thus become of paramount importance.

Methods The MoniQA Network of Excellence has set up a working group on food authenticity which gathers experts from different backgrounds to address this topic, to identify any gaps and needs, and to offer legislators, control authorities and all interested parties objective, validated and harmonised means to measure food authenticity attributes.

Results and conclusions In this paper, an overview of all the work done by the Food Authenticity working group during the first year of the activities of the NoE is presented. It has emerged that there are already rapid chemical and biochemical techniques that, when combined with statistical treatment of the data, have shown a degree of success. However, some basic problems remain, which need to be addressed for the successful determination of food authenticity such as sampling, method performance and uncertainty. The MoniQA Food Authenticity Working Group is working at the development of methods to authenticate foods taking into account the need of robust markers, rapid and reliable validated methods, appropriate statistical treatment of analytical data, as well as comprehensive and up-to-date databases of authenticity markers.

/pdf/food-authenticity-assessment-ensuring-compliance-with-food-4pyxcjkdu7.pdf

Food authenticity assessment: Ensuring compliance with food legislation and traceability requirements

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Assessing food additives: the good, the bad and the ugly

Food authenticity assessment: Ensuring compliance with food legislation and traceability requirements