Review of the regulation and safety assessment of food substances in various countries and jurisdictions
Open accessAbstract
This review compares the regulations, definitions and approval processes for substances intentionally added to or unintentionally present in human food in the following specific countries/jurisdictions: Argentina, Australia, Brazil, Canada, China, the European Union, Japan, Mexico, New Zealand, and the United States. This includes direct food additives, food ingredients, flavouring agents, food enzymes and/or processing aids, food contact materials, novel foods, and nanoscale materials for food applications. The regulatory authority of each target jurisdiction/country uses its own regulatory framework and although the definitions, regulations and approval processes may vary among all target countries, in general there are many similarities. In all cases, the main purpose of each authority is to establish a regulatory framework and maintain/enforce regulations to ensure that food consumed and sold within its respective countries is safe. There is a move towards harmonisation of food regulations, as illustrated by Australia and New Zealand and by Mercosur. The European Union has also established regulations, which are applicable for all member states, to establish a common authorisation procedure for direct food additives, flavourings and enzymes. Although the path for approval of different categories of food additives varies from jurisdiction to jurisdiction, there are many commonalities in terms of the data requirements and considerations for assessment of the safety of use of food additives, including the use of positive lists of approved substances, pre-market approval, and a separation between science and policy decisions. The principles applied are largely reflective of the early work by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) committees and JECFA assessments of the safety of food additives for human and animal foods.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
There is a lack of universal guidelines specifically developed for the safety and environmental assessment of nanotechnology food applications.
“there is a lack of universal guidelines specifically developed for the safety and environmental assessment of nanotechnology food applications”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Magnuson et al., 2013
Recent evidence does not allow building a sound science-based regulatory framework.
“Recent evidence do not allow to build a sounds science-based regulatory framework”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Magnuson et al., 2013
There are currently no specific regulations on nanotechnology food applications in the EU, USA, or elsewhere.
“there are currently no specific regulations on nanotechnology food applications either in EU, USA or elsewhere”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Magnuson et al., 2013
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Applications and implications of nanotechnologies for the food sector
Chaudhry, Q., Scotter, M. J., Blackburn, J., Ross, B. L., Boxall, A. B. A., Castle, L., Aitken, R. J., & Watkins, R. (2008) · Food Additives & Contaminants Part A · doi:10.1080/02652030701744538 · Cited by 1,263 · see citing works
Project on Emerging Nanotechnologies
Breggin, L. K., & Pendergrass, J. A. (2007) · Cited by 601 · see citing works
Principles and Methods for the Risk Assessment of Chemicals in Food
Mbabazi, J. (2011) · International Journal of Environmental Studies · doi:10.1080/00207233.2010.549617 · Cited by 467 · see citing works
Hardy, A., Benford, D., Halldorsson, T. I., Jeger, M. J., Knutsen, H. K., More, S. J., Naegeli, H., Noteborn, H. P. J. M., Ockleford, C., Ricci, A., et al. (2018) · EFSA Journal · doi:10.2903/j.efsa.2018.5327 · Cited by 431 · see citing works
Nanostructure Science and Technology
Siegel, R. W., Hu, E. L., Cox, D. M., Goronkin, H., Jelinski, L. W., Koch, C. C., Mendel, J., Roco, M. C., & Shaw, D. T.-K. (1999) · Springer eBooks · doi:10.1007/978-94-015-9185-0 · Cited by 382 · see citing works
Guidance for submission for food additive evaluations
(ANS), E. P. O. F. A. A. N. S. A. T. F. (2012) · EFSA Journal · doi:10.2903/j.efsa.2012.2760 · Cited by 329 · see citing works
EFSA Scientific Committee (2012) · EFSA Journal · doi:10.2903/j.efsa.2012.2750 · Cited by 246 · see citing works
A Brief Review of the Occurrence, Use, and Safety of Food‐Related Nanomaterials
Magnuson, B. A., Jonaitis, T. S., & Card, J. W. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02170.x · Cited by 207 · see citing works
Chapter 5 Nanostructured Materials in the Food Industry
Augustin, M. A., & Sanguansri, P. (2009) · Advances in food and nutrition research · doi:10.1016/s1043-4526(09)58005-9 · Cited by 111 · see citing works
Nutraceutical and Functional Food Regulations in the United States and Around the World
(2014) · Elsevier eBooks · doi:10.1016/c2012-0-00335-3 · Cited by 106 · see citing works
Navigating the U.S. Food Additive Regulatory Program
Neltner, T. G., Kulkarni, N. R., Alger, H. M., Maffini, M. V., Bongard, E. D., Fortin, N. D., & Olson, E. D. (2011) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2011.00166.x · Cited by 91 · see citing works
An appraisal of the published literature on the safety and toxicity of food-related nanomaterials
Card, J. W., Jonaitis, T. S., Tafazoli, S., & Magnuson, B. A. (2010) · Critical Reviews in Toxicology · doi:10.3109/10408444.2010.524636 · Cited by 87 · see citing works
FDA’S food ingredient approval process
Rulis, A. M., & Levitt, J. A. (2008) · Regulatory Toxicology and Pharmacology · doi:10.1016/j.yrtph.2008.10.003 · Cited by 71 · see citing works
Stamm, H., Gibson, P. N., & Anklam, E. (2012) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2012.689778 · Cited by 47 · see citing works
Food Science and Technology International Series
Taylor, S. L., Buckle, K. A., Camire, M. E., Clemens, R., Heymann, H., Hutkins, R. L., Jackson, R. S., Lelieveld, H. L. M., Lund, D. B., Weaver, C. M., et al. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-404611-5.09001-1 · Cited by 35 · see citing works
Nanomaterial Toxicity: Emerging Standards and Efforts to Support Standards Development
Locascio, L. E., Reipa, V., Zook, J. M., & Pleus, R. C. (2011) · Nanostructure science and technology · doi:10.1007/978-1-4419-7853-0_8 · Cited by 15 · see citing works
Chinese Approach on Regulating Food Additives, Novel Foods, Functional Foods and Dietary Supplements
Roberts, A. S., & Rogerson, R. G. (2008) · Elsevier eBooks · doi:10.1016/b978-012373901-8.00019-6 · Cited by 8 · see citing works
Flagged first, then by citations
Research works printed but not linked: 1
- [OAG] Office of the Auditor General of Canada Chapter 12—Creation of the Canadian Food Inspection Agency: main points 1998 In: 1998 September Report of the Auditor General of Canada [Internet]; [cited 1988 Sep 1]. Available from: http://www.oag-bvg.gc.ca/internet/English/parl_oag_199809_12_e_9318.html#mp
Cited by
Sorted by citations
Microbial lipases and their industrial applications: a comprehensive review
Chandra, P., Enespa, Singh, R. P., & Arora, P. K. (2020) · Microbial Cell Factories · doi:10.1186/s12934-020-01428-8 · Cited by 922 · see citing works
Health safety issues of synthetic food colorants
Amchová, P., Kotolová, H., & Kučerová, J. (2015) · Regulatory Toxicology and Pharmacology · doi:10.1016/j.yrtph.2015.09.026 · Cited by 547 · see citing works
Benchmarking the in Vitro Toxicity and Chemical Composition of Plastic Consumer Products
Zimmermann, L., Dierkes, G., Ternes, T. A., Völker, C., & Wagner, M. (2019) · Environmental Science & Technology · doi:10.1021/acs.est.9b02293 · Cited by 438 · see citing works
Scaling up difficulties and commercial aspects of edible films for food packaging: A review
Jeevahan, J., Chandrasekaran, M., Venkatesan, S. P., Sriram, V., Joseph, G. B., Mageshwaran, G., & Durairaj, R. B. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.04.014 · Cited by 338 · see citing works
Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Salvia‐Trujillo, L., Soliva‐Fortuny, R., Rojas‐Graü, M. A., McClements, D. J., & Martín‐Belloso, O. (2017) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030216-025908 · Cited by 308 · see citing works
Bacterial cellulose in food industry: Current research and future prospects
Lin, D., Liu, Z., Shen, R., Chen, S., & Yang, X. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.04.230 · Cited by 249 · see citing works
The application of PEF technology in food processing and human nutrition
Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2020) · Journal of food science and technology · doi:10.1007/s13197-020-04512-4 · Cited by 173 · see citing works
Emerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231 · see citing works
Application of nanotechnology in food: processing, preservation, packaging and safety assessment
Biswas, R., Alam, M., Sarkar, A., Haque, M. I., Hasan, M. M., & Hoque, M. (2022) · Heliyon · doi:10.1016/j.heliyon.2022.e11795 · Cited by 221 · see citing works
Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks
Handford, C. E., Dean, M., Henchion, M., Spence, M., Elliott, C. T., & Campbell, K. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.09.007 · Cited by 215 · see citing works
Safe nanomaterials: from their use, application, and disposal to regulations
Chávez-Hernández, J. A., Velarde‐Salcedo, A. J., Navarro‐Tovar, G., & González, C. (2024) · Nanoscale Advances · doi:10.1039/d3na01097j · Cited by 198 · see citing works
Global Regulatory Frameworks for Fermented Foods: A Review
Mukherjee, A., Gómez‐Sala, B., O’Connor, E. M., Kenny, J. G., & Cotter, P. D. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.902642 · Cited by 177 · see citing works
Scientific Challenges in the Risk Assessment of Food Contact Materials
Muncke, J., Backhaus, T., Geueke, B., Maffini, M. V., Martin, O., Myers, J. P., Soto, A. M., Trasande, L., Trier, X., & Scheringer, M. (2017) · Environmental Health Perspectives · doi:10.1289/ehp644 · Cited by 171 · see citing works
Critical review of the current literature on the safety of sucralose
Magnuson, B. A., Roberts, A. S., & Nestmann, E. R. (2017) · Food and Chemical Toxicology · doi:10.1016/j.fct.2017.05.047 · Cited by 168 · see citing works
Comparison of food colour regulations in the EU and the US: a review of current provisions
Lehto, S., Buchweitz, M., Klimm, A., Straßburger, R., Bechtold, C., & Ulberth, F. (2016) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2016.1274431 · Cited by 167 · see citing works
Advances and challenges for the use of engineered nanoparticles in food contact materials
Hannon, J. C., Kerry, J. P., Cruz-Romero, M. C., Morris, M. A., & Cummins, E. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.01.008 · Cited by 159 · see citing works
Permissible Synthetic Food Dyes in India
Mittal, J. (2020) · Resonance · doi:10.1007/s12045-020-0970-6 · Cited by 134 · see citing works
Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis
Ortega-Ramírez, L. A., Rodriguez‐Garcia, I., Leyva, J. M., Cruz‐Valenzuela, M. R., Silva‐Espinoza, B. A., González-Aguilar, G. A., Siddiqui, M. W., & Ayala-Zavala, J. F. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12341 · Cited by 122 · see citing works
Strategies and Challenges for the Development of Industrial Enzymes Using Fungal Cell Factories
Arnau, J., Yaver, D., & Hjort, C. (2020) · Grand challenges in biology and biotechnology · doi:10.1007/978-3-030-29541-7_7 · Cited by 115 · see citing works
Outlook and Challenges of Nanotechnologies for Food Packaging
Wyser, Y., Adams, M., Avella, M., Carlander, D., Garcia, L., Pieper, G., Rennen, M., Schuermans, J., & Weiß, J. (2016) · Packaging Technology and Science · doi:10.1002/pts.2221 · Cited by 114 · see citing works
Pressman, P., Clemens, R., Hayes, W., & Reddy, C. S. (2017) · Toxicology Research and Application · doi:10.1177/2397847317723572 · Cited by 112 · see citing works
An overview of microencapsulation in the food industry: opportunities, challenges, and innovations
Arenas‐Jal, M., Suñé-Negre, J. M., & García‐Montoya, E. (2020) · European Food Research and Technology · doi:10.1007/s00217-020-03496-x · Cited by 110 · see citing works
Bezeraj, E., Debrie, S., Arráez, F. J., Reyes, P., Steenberge, P. H. M. V., D’hooge, D., & Edeleva, M. (2024) · RSC Sustainability · doi:10.1039/d4su00571f · Cited by 109 · see citing works
Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents
Dehghan, P., Mohammadi, A., Mohammadzadeh‐Aghdash, H., & Dolatabadi, J. E. N. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.07.012 · Cited by 106 · see citing works
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives
Kocabaş, D. S., Lyne, J., & Ustunol, Z. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.013 · Cited by 93 · see citing works
Piercy, E., Verstraete, W., Ellis, P. R., Banks, M., Rockström, J., Smith, P., Witard, O. C., Hallett, J. P., Högstrand, C., Knott, G., et al. (2022) · Green Chemistry · doi:10.1039/d2gc03095k · Cited by 94 · see citing works
Food contact substances and chemicals of concern: a comparison of inventories
Geueke, B., Wagner, C. C., & Muncke, J. (2014) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2014.931600 · Cited by 82 · see citing works
A Review on the toxicology and dietetic role of bacterial cellulose
Dourado, F. O. Q., Gama, M., & Rodrigues, A. C. (2017) · Toxicology Reports · doi:10.1016/j.toxrep.2017.09.005 · Cited by 80 · see citing works
Awareness and attitudes towards the emerging use of nanotechnology in the agri-food sector
Handford, C., Dean, M., Spence, M. T. Z., Henchion, M., Elliott, C., & Campbell, K. (2015) · Food Control · doi:10.1016/j.foodcont.2015.03.033 · Cited by 65 · see citing works
In Vitro Toxicity Testing of Food Contact Materials: State‐of‐the‐Art and Future Challenges
Groh, K. J., & Muncke, J. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12280 · Cited by 78 · see citing works
Safety assessment of nanoparticles in food: Current status and prospective
Wang, M., Li, S., Chen, Z., Zhu, J., Hao, W., Jia, G., Chen, W. L., Zheng, Y.-X., Qu, W., & Liu, Y. (2021) · Nano Today · doi:10.1016/j.nantod.2021.101169 · Cited by 76 · see citing works
Montes, C., Villaseñor, M. J., & Ríos, Á. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.06.001 · Cited by 74 · see citing works
Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
Kim, I.-S., Hwang, C., Yang, W., & Kim, C. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22115746 · Cited by 64 · see citing works
Bioactive compounds delivery using nanotechnology: design and applications in dairy food
Vélez, M. A., Perotti, M. C., Santiago, L. G., Gennaro, A. M., & Hynes, E. R. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-804304-2.00006-8 · Cited by 56 · see citing works
Hallagan, J. B., Hall, R. L., & Drake, J. (2020) · Food and Chemical Toxicology · doi:10.1016/j.fct.2020.111236 · Cited by 55 · see citing works
Baishya, H., Dutta, J., & Kumar, S. (2025) · Advanced Functional Materials · doi:10.1002/adfm.202503819 · Cited by 53 · see citing works
Gavage, M., Delahaut, P., & Gillard, N. (2021) · Foods · doi:10.3390/foods10030601 · Cited by 50 · see citing works
Mocan, A., Zengin, G., Mollica, A., Uysal, A., Güneş, E., Crișan, G., & Aktümsek, A. (2017) · Food and Chemical Toxicology · doi:10.1016/j.fct.2017.08.004 · Cited by 48 · see citing works
Evolving regulatory policies regarding food enzymes produced by recombinant microorganisms
Kocabaş, D. S., & Grumet, R. (2019) · GM crops & food · doi:10.1080/21645698.2019.1649531 · Cited by 45 · see citing works
Inhibition effect of food preservatives on endoproteinases
Esimbekova, E. N., Асанова, А. А., Deeva, A. A., & Kratasyuk, V. A. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.05.059 · Cited by 44 · see citing works
A review on genotoxicity in connection to infertility and cancer
Choudhuri, S., Kaur, T., Jain, S., Sharma, C., & Asthana, S. (2021) · Chemico-Biological Interactions · doi:10.1016/j.cbi.2021.109531 · Cited by 46 · see citing works
The “Carmine Problem” and Potential Alternatives
Müller-Maatsch, J., & Gras, C. (2016) · Handbook on Natural Pigments in Food and Beverages · doi:10.1016/b978-0-08-100371-8.00018-x · Cited by 42 · see citing works
Smart Food Packaging: An Umbrella Review of Scientific Publications
Boukid, F. (2022) · Coatings · doi:10.3390/coatings12121949 · Cited by 41 · see citing works
Lipid-based nanodelivery systems of curcumin: Recent advances, approaches, and applications
Karaça, A. C., Rezaei, A., Qamar, M., Assadpour, E., Esatbeyoglu, T., & Jafari, S. M. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141193 · Cited by 41 · see citing works
Stich, E. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100371-8.00001-4 · Cited by 39 · see citing works
The novel food evaluation process delays access to food innovation in the European Union
Bloc’h, J. L., Rouault, M., Langhi, C., Hignard, M., Iriantsoa, V., & Michelet, O. (2025) · npj Science of Food · doi:10.1038/s41538-025-00492-x · Cited by 47 · see citing works
Food quality and safety progress in the Brazilian food and beverage industry: chemical hazards
Bragotto, A. P. A., Feltes, M. M. C., & Block, J. M. (2017) · Food Quality and Safety · doi:10.1093/fqsafe/fyx009 · Cited by 37 · see citing works
Tung, C.-W., Cheng, H., Wang, C., Wang, S., & Lin, P. (2020) · Archives of Toxicology · doi:10.1007/s00204-019-02641-0 · Cited by 37 · see citing works
Use of food preservatives and additives in meat and their detection techniques
Nair, M. S., Nair, D. V. T., Johny, A. K., & Venkitanarayanan, K. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-819233-7.00012-4 · Cited by 35 · see citing works
Amelioration effects of Kaempferol on immune response following chronic intermittent cold-stress
Jia, Z., Chen, A., Wang, C., He, M., Xu, J., Fu, H., Zhang, X., Lv, W., & Guo, Z. (2019) · Research in Veterinary Science · doi:10.1016/j.rvsc.2019.08.012 · Cited by 33 · see citing works
Khan, M. U., Yu, P., Wu, Y., Chen, Z., Ling, K., Farid, A., Cui, J., & Yang, J. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70164 · Cited by 32 · see citing works
Lemon yellow #15 a new highly stable, water soluble food colorant from the peel of Citrus limon
Chen, X., Ding, Y., Forest, B., Oh, J., Boussert, S., & Hamann, M. T. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.055 · Cited by 31 · see citing works
Faustman, C., Aaron, D., Negowetti, N. E., & Leib, E. B. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1756217 · Cited by 31 · see citing works
Deckers, M., Vanneste, K., Winand, R., Keersmaecker, S. C. J. D., Denayer, S., Heyndrickx, M., Deforce, D. L. D., Fraiture, M., & Roosens, N. H. C. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125431 · Cited by 30 · see citing works
Prospects and application of nanobiotechnology in food preservation: molecular perspectives
Bhuyan, D., Greene, G. W., & Das, R. K. (2019) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2019.1616668 · Cited by 28 · see citing works
Nature’s palette: An emerging frontier for coloring dairy products
Ghosh, S., Sarkar, T., Chakraborty, R., Shariati, M. A., & Simal‐Gándara, J. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2117785 · Cited by 27 · see citing works
E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation
Błaszak, M., Nowak, A., Lachowicz, S., Migdał, W., & OCHMIAN, I. D. (2019) · Molecules · doi:10.3390/molecules24183406 · Cited by 25 · see citing works
Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement
Scarton, M., & Clerici, M. T. P. S. (2022) · Food Science and Technology · doi:10.1590/fst.65622 · Cited by 27 · see citing works
Microbial Enzymes for the Food Industry
Fernandes, P. C. D. B., & Carvalho, F. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-803725-6.00019-4 · Cited by 25 · see citing works
Ramos, Ó. L., & Malcata, F. X. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-809633-8.09173-1 · Cited by 24 · see citing works
Rodoni, L. M., & Lemoine, M. L. (2023) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2023.112463 · Cited by 23 · see citing works
Pandey, H., & Kumar, S. M. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e07055 · Cited by 23 · see citing works
Introduction to Food Hydrocolloids
Lu, W. J., Li, X., & Fang, Y. (2021) · Springer eBooks · doi:10.1007/978-981-16-0320-4_1 · Cited by 23 · see citing works
Value-added effects of using aromatic plants in foods and human therapy
Taban, B. M., Stavropoulou, E., Winkelströter, L. K., & Bezirtzoglou, E. (2021) · Food Science and Technology · doi:10.1590/fst.43121 · Cited by 20 · see citing works
Grob, K. (2019) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2019.1662494 · Cited by 19 · see citing works
Recent Advances in Recognition Receptors for Electrochemical Biosensing of Mycotoxins—A Review
Kaur, M., Gaba, J., Singh, K., Bhatia, Y., Singh, A., & Singh, N. (2023) · Biosensors · doi:10.3390/bios13030391 · Cited by 18 · see citing works
Dietary emulsifier polysorbate 80 exposure accelerates age-related cognitive decline
Zhang, L., Yin, Z., Liu, X., Jin, G., Wang, Y., He, L., Li, M., Pang, X., Yan, B., Jia, Z.-X., et al. (2024) · Brain Behavior and Immunity · doi:10.1016/j.bbi.2024.03.052 · Cited by 19 · see citing works
Yokel, R. A. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70175 · Cited by 18 · see citing works
Hashimoto, E. H., Pena, A. D. C. C., da Cunha, M. A. A., Branco, R. D. F., de Lima, K. P., Couto, G. H., & Pagnoncelli, M. G. B. (2024) · Systems Microbiology and Biomanufacturing · doi:10.1007/s43393-024-00292-6 · Cited by 18 · see citing works
Layered double hydroxide polymer nanocomposites for food-packaging applications
Gorrasi, G., & Sorrentino, A. (2019) · Elsevier eBooks · doi:10.1016/b978-0-08-101903-0.00018-0 · Cited by 16 · see citing works
Driving Management of Novel Foods: A Network Analysis Approach
Zarbà, C., Chinnici, G., Hamam, M., Bracco, S., Pecorino, B., & D’Amico, M. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2021.799587 · Cited by 16 · see citing works
Haq, M. Z. U., Singh, B., Fuku, X. G., Barhoum, A., & Tian, F. (2025) · Chemosensors · doi:10.3390/chemosensors13070262 · Cited by 17 · see citing works
Novel Food legislation and consumer acceptance - importance for the food industry
Knežević, N., Grbavac, S., Palfi, M., Sabolović, M. B., & Brnčić, S. R. (2021) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2021.v33.i2.2257 · Cited by 17 · see citing works
Microencapsulation in food industry – an overview
Petkova, D., Mihaylova, D. S., & Desseva, I. (2022) · BIO Web of Conferences · doi:10.1051/bioconf/20224502005 · Cited by 14 · see citing works
Potential applications of pulsed electric field in cheesemaking
Gentès, M., Caron, A., & Champagne, C. P. (2022) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12854 · Cited by 14 · see citing works
Anticaking Additives for Food Powders
Yapıcı, E., İkizler, B. K., & Yücel, S. (2020) · Food engineering series · doi:10.1007/978-3-030-48908-3_6 · Cited by 14 · see citing works
Gite, S. S., Karmakar, M., Mokashi, S., Dalbhagat, C. G., Vivek, K., Raigar, R. K., & Shukla, R. M. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.104977 · Cited by 13 · see citing works
Quantification of additives in beached plastic debris from Aotearoa New Zealand
Bridson, J. H., Masterton, H., Knight, B., Paris, C. F., Abbel, R., Northcott, G. L., & Gaw, S. (2024) · The Science of The Total Environment · doi:10.1016/j.scitotenv.2024.175251 · Cited by 12 · see citing works
Chlorophylls as Food Additives
Fernandes, A. S., Nass, P. P., Oliveira, A. S., & Zepka, L. Q. (2020) · Springer eBooks · doi:10.1007/978-3-030-50971-2_16 · Cited by 12 · see citing works
Nanoencapsulation in agricultural applications
Aphibanthammakit, C., & Kasemwong, K. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821506-7.00015-6 · Cited by 11 · see citing works
Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
Szmagara, A. (2024) · Sustainability · doi:10.3390/su16188142 · Cited by 12 · see citing works
Registration of food and feed additives (enzymes) in the United States, Canada, and China
Nunes, C. S., Kunamneni, A., Kumar, V., & Habte‐Tsion, H. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-805419-2.00024-1 · Cited by 10 · see citing works
Mycotoxins in Children’s Food: Problem and Halal Management
Abdel-Wahhab, M. A., El‐Nekeety, A. A., & Aly, S. E. (2019) · International Journal of Halal Research · doi:10.18517/ijhr.1.1.16-38.2019 · Cited by 10 · see citing works
Nanohybrid Active Fillers in Food Contact Bio-based Materials
Gorrasi, G., Bugatti, V., & Sorrentino, A. (2017) · Springer eBooks · doi:10.1007/978-3-319-67319-6_4 · Cited by 10 · see citing works
The application of dietary fibre as microcapsule wall material in food processing
Zhang, Y., Amin, K., Zhang, Q., Yu, Z., Jing, W., Wang, Z., Lyu, B., & Yu, H. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141195 · Cited by 9 · see citing works
Food additives for the central nervous system, useful or harmful? An evidence-based review
Fadaei, M., Lahijan, A. S. N., Jahanmehr, D., Ahmadi, A., & Asadi-Golshan, R. (2025) · Nutritional Neuroscience · doi:10.1080/1028415x.2024.2433257 · Cited by 9 · see citing works
Wang, X., Mahmoud, A. A., Elafify, M., Zhang, S., Liao, X., Ding, T., & Ahn, J. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111788 · Cited by 9 · see citing works
Regulation of Natural Food Additives
Öztekin, S., Anaya, K., & Yurdunuseven-Yıldız, A. (2022) · Springer eBooks · doi:10.1007/978-3-031-17346-2_13 · Cited by 9 · see citing works
Functionality of Food Additives
Abedi‐Firoozjah, R., & Tavassoli, M. (2024) · Food science and nutrition · doi:10.5772/intechopen.114959 · Cited by 9 · see citing works
Use of smart nanomaterials in food packaging
Singh, N., Gaur, S., Chawla, S., Singh, S., & Husen, A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-99546-7.00008-2 · Cited by 9 · see citing works
Applications of nanotechnology in nutrition: potential and safety issues
Kulkarni, A. S., Ghugre, P. S., & Udipi, S. A. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-804308-0.00015-7 · Cited by 9 · see citing works
Food Additives: Recent Advances and Development
Kaur, S., Kaur, S., Chauhan, P. N., Alsayadi, G. M. H., & Hamid, J. U. (2023) · Current Nutrition & Food Science · doi:10.2174/1573401319666230406093618 · Cited by 8 · see citing works
Reddy, N. B. P., Indumathi, C., Deotale, S. M., Nath, P. C., Ashoksuraj, B. S., Rajam, R., & Thivya, P. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01847-6 · Cited by 8 · see citing works
Mafe, A. N., Obumneme, O. S., Edo, G. I., Akpoghelie, P. O., Gaaz, T. S., Yousif, E., Isoje, E. F., Igbuku, U. A., Ismael, S. A., Essaghah, A. E. A., et al. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10756-3 · Cited by 9 · see citing works
Regulatory principles on food nanoparticles legislated by Asian and Oceanian countries
Mohammadi, Z., & Jafari, S. M. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-815725-1.00006-9 · Cited by 8 · see citing works
Patel, A., & Ghosh, V. (2020) · Springer eBooks · doi:10.1007/978-981-15-3453-9_12 · Cited by 8 · see citing works
Wrona, M., Pezo, D., Paiva, R. D. S., & Cruz, S. A. (2024) · Methods and protocols in food science · doi:10.1007/978-1-0716-3613-8_4 · Cited by 7 · see citing works
Wroblewski, C., Barbhuiya, R. I., Kaur, G., Nair, G. R., Elsayed, A., & Singh, A. (2024) · The Canadian Journal of Chemical Engineering · doi:10.1002/cjce.25484 · Cited by 7 · see citing works
EU Food Law and Ultra-Processed Food Markets: Safety from What and for Whom?
Zokaityte, A. (2025) · Journal of Consumer Policy · doi:10.1007/s10603-025-09582-5 · Cited by 7 · see citing works
PRELIMINARY ASSESSMENT OF HEAVY METALS CONTENT OF VEGETABLES GROWN IN INDUSTRIAL AREAS IN ROMANIA
Nedelescu, M. M., Bălălău, D., Baconi, D. L., Jula, M., & Gligor, A. M. (2015) · Cited by 7 · see citing works
- Authors
- Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K., McGirr, L., Roberts, A., & Socolovsky, S.
- Affiliations
- University of Toronto (CA)
- Intertek (Canada) (CA)
- Corresponding author
- Magnuson, Bernadene
- ORCID
- Roberts, Ashley
- Venue
- Food Additives & Contaminants: Part A
- Publisher
- Informa UK Limited
- Published
- 2013-07
- Volume
- 30
- Issue
- 7
- Pages
- 1147-1220
- ISSN
- 1944-0049 (ISSN-L)
- 1944-0057
- PMC
- PMC3725665
- OpenAlex
- W2113403465
- Cited by
- 200
- References
- 16
- Citations by year
- 2026: 19 · 2025: 30 · 2024: 20 · 2023: 16 · 2022: 17 · 2021: 13 · 2020: 16 · 2019: 13 · 2018: 8 · 2017: 17 · 2016: 16 · 2015: 11 · 2014: 4
- FWCI
- 15.39
- Type
- journal article
- Language
- en
- Open access
- green
- europepmc.org
- Locations
- Food Additives & Contaminants Part A (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Pew Charitable Trusts
- European Food Safety Authority
- European Commission
- Health Canada
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural safety and regulations
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
- Keywords
- food additive regulation, food safety assessment, food additives, food ingredients, flavouring agents, food enzymes, processing aids, food contact materials, novel foods, regulatory harmonisation, premarket approval, JECFA, international regulatory comparison
- MeSH terms
- Legislation, Food, Safety, Internationality
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
