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Food and nutrition

Faced with the globalisation of trade, the emergence of new consumption patterns and the diversity of the food offer, a high level of vigilance is required to prevent new risks in the food sector. These risks must be evaluated, without however neglecting "conventional" physico-chemical and microbiological risks (bacterial contamination, Salmonella, etc.), as well as certain risks linked to environmental contaminants.This is the role of ANSES, which is involved in all stages of the food production chain and which assesses health risks from primary production to the plate of the final consumer. The Agency assesses the nutritional risks and benefits of foods and their ingredients, the quality of drinking water, monitors eating habits, and helps draft public health objectives and recommendations. It also develops diagnostic methods, conducts research work and performs expert scientific assessments on the risks of products, processes and practices in addition to providing surveillance and monitoring in the area of nutrition.  


A specific health risk assessment guide for nanomaterials in food

Nanomaterials are increasingly being used in our food, mainly to improve a product's appearance, packaging or nutritional content. However, their potential health impacts are raising many questions. This is especially true of titanium dioxide used as a food additive (E171), whose safety has been questioned by the European Food Safety Authority (EFSA) and which is in the process of being banned in the European Union with effect from 2022. To ...

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Published on 11/10/2021

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