From 1916 to 2011, an estimated total of 165050000 metric tons of titanium dioxide (TiO2 ) pigment were produced worldwide. Current safety regulations on the usage of the TiO2 pigment as an inactive ingredient additive in human food are based on legislation from 1969 and are arguably outdated. This article compiles new research results to provide fresh data for potential risk reassessment. Howe...

Cannabinoid CB1 receptor and cholecystokinin-1 (CCK(1)) receptors are located in peripheral nerve terminals of the gut, where they mediate satiety signals. Here we describe a detailed analysis of the interaction of both receptors in the control of feeding of food-deprived rats. Male Wistar rats were deprived for food 24h before testing. Rats were pre-treated with SR141716A (Rimonabant) or WIN 5...

The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and ...

Newly emerging links between sugar and addiction raise challenging issues for public health policy. What was once a naturally occurring food ingredient is now a highly concentrated food additive. If foods containing artificially high levels of sugar are capable of triggering addictive behaviors, how should policymakers respond? What regulatory steps would be suitable and practical? This paper e...

Ethylenediaminetetraacetic acid (EDTA) was developed by Franz Munz inGermanyduring the 1930s as an alternative to citric acid. About the same time, Frederick Bersworth synthesized EDTA in the United States using a different technique. He obtained aUSpatent for this technique in1945. EDTAwas approvedby the US Food and Drug Administration (FDA) as a food additive in 1947. Since the early 1950s, E...

Vinegar is the product obtained exclusively through biotechnological processes such as double fermentation, alcoholic and acetic fermentation of liquids or other substances of agricultural origin. There are various types of vinegars obtained from various sources such as wine fruit and berry, cider, alcohol, grain, malt, beer and honey. Vinegar is used as a food additive and also it acts as effe...

When any doubt has been expressed about the safety of food it usually centres around the use of many non-nutritive additives and food itself has seldom been investigated. At the time when attention was first drawn to additives this was possibly quite understandable as food was very traditional and variety was just coming into a diet restricted during World War 2. After the early work of the USA...

Declining predator diversity may drastically affect the biomass and productivity of herbivores and plants. Understanding how changes in predator diversity can propagate through food webs to alter ecosystem function is one of the most challenging ecological research topics today. We studied the effects of predator removal in a simple natural food web in the Sierra Nevada mountains of California ...