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.

Food additive E171: ANSES reiterates its recommendations for consumer safety

The food additive E171, which consists of titanium dioxide (TiO₂) particles, mainly in nanoparticle form, is used in many different food products. Following the expert appraisal work it conducted in 2017, ANSES was asked in February 2019 to review the most recent studies on the oral toxicology of E171 and to update its recommendations. On completion of this expert appraisal, the Agency concluded that it had not obtained ...

Published on 15/04/2019