Year 12 | 23 January 2020 | TO ENTER | TO REGISTER


European food is safe: pesticide residue adherence rates above 97% for third consecutive year

The report by EFSA’s Pesticide Unit is based on the analysis of more than 79,000 food samples carried out by national food authorities in 2011

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Scientific advice on use of Bacillus species in feed

Some strains produce toxins that can cause food-borne diseases in humans, producing symptoms such as diarrhoea, nausea, or vomiting

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Cava creates new single vineyard classification

This new classification gives cava producers the opportunity to gain recognition for those wines which are produced from a specific site or single estate within their vineyard

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Wine and olive oil help you feel more European

The research, conducted on a sample of 6,000 people in six Countries of the EU, shows that a dinner inspired by the Mediterranean diet nourishes feelings pro-Europe

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The diversity of European agriculture at the heart of EU policies

The new Common Agricultural Policy (CAP) for the period 2014-2020 recognises and bases its implementation in the wide diversification of the European agriculture across the EU

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Italian authorities has discovered the false Pgi Tuscany oil in London’s “Harrods”

Suspension form commercialization of the “Tuscany Extra virgin olive oil” in London’s “Harrods” and on the web site, communicated by the Department for Environment Food & Rural Affairs

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New European agricultural and agri-food product promotion policy

A significant increase in the aid allocated to information and promotion initiatives with the aim of strengthening the competitiveness of European agriculture. European aid should increase progressively from EUR 61 million in the 2013 budget to EUR 200 million in 2020

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Olive oil, EU ok for better labels

CMO Committee approves the modifications regarding the EU regulation n. 29/2012, concerning the commercialization and labelling norms of olive oils

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Alert for carcinogenic substances in vegetable fats

3-Monochloropropane-1,2-diol (3-MCPD) is a food processing contaminant classified as a possible carcinogen for which the tolerable daily intake (TDI) has been set at 2 µg/kg body weight

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