Category Archives: EU

Food and Canada’s Trade Negotiations

Here’s my latest posting from Huffington Post:

How Trade Negotiations Could Affect Your Groceries

The average Canadian likely knows more about the “Caramilk secret” than it does about the issues currently on the table in two major trade negotiations that could significantly impact the Canadian food industry.  Clues about the status of the talks and the issues on the table have largely come only through leaked information and speculation. Continue reading

Move Over Yogurt, Probiotics Not Just for Dairy Anymore

Will 2012 be the year of the probiotic?  Many industry experts are predicting it will be and some are even calling them the multivitamin of the future.  Probiotics have come into fashion in recent years – we’ve noticed them in various foods (most commonly yogurt) and marketed as dietary supplements.  More recently, there’s been talk of adding probiotics to a wider range of foods, including granola bars, candy bars, cereal, juice and cookies and marketing them in all kinds of nutritional supplements.  Why?  Because according to ‘those in the know’, probiotics can do all sorts of amazing things for our bodies. Continue reading

Food Bite: EFSA Publishes Draft Guidance on Health Claims

European Food and Safety Authority (EFSA), site in consultation with its Scientific Panel on Dietetic Products, Nutrition and Allergies (NDA) has published a draft guidance on the scientific requirements for substantiation of health claims related to antioxidants, oxidative damage and cardiovascular health.  It focuses on two issues regarding the substantiation of health claims:  which claimed effects are considered to be beneficial psychological effects, and which studies / outcome measures are considered appropriate for the substantiation of health claims.  The guidance can be found at

Gluten-Avoiders rejoice!

Gluten-avoiders rejoice – yet another regulatory body has moved towards a uniform definition of the term “gluten-free”, price a move which helps those who avoid gluten make informed decisions about the foods they eat.

Gluten, more about like many other known allergens, has been getting a lot of attention in recent years as the number of gluten-free consumers increases and companies recognize the importance of providing choices for those consumers.  As the need and market for these products has increased, regulatory authorities have put into place rules to reinforce the importance of accurate labeling of known allergens, including gluten. Continue reading

Stevia Eh – Why are Canadians Missing out on the Latest in Low-Sugar Foods?

Stevia, health the controversial sugar substitute once again made headlines when it was recently approved for use as a sweetener in a range of foods and beverages in the EU.  The EU agency’s recent decision approving stevia means that, this as of December 2, viagra 2011, food and beverage manufacturers in the EU can use this zero calorie, sweetening powerhouse in foods and beverages.  This is something they’ve been able to do in the US since 2008 when FDA first determined that stevia was GRAS (“generally recognized as safe”) for use as a sweetener in foods and beverages. Continue reading