Programmes of work in this area: Choice
- Consumer choice and standards - L01 (3)
- Food additives - Research
- A01 (28)
Validation of ELISA for the detection of gums in foodstuffsDevelopments of methods for the analysis of antioxidants in a range of foodsMethods for tartaric acid and tartrates permitted in food consumed in the UKReview of methods of analysis for biologically active principlesDevelop a fully validated method for the determination of tartaric acid and tartrates in food based on the method previously developed by Agency funded researchChange in sodium content of potato, pasta and rice with different cooking methodsInvestigate the Impact of Hungry for Success in Scotland on food purchased to supply the education sector and other parts of the cost sector provisionAcceptability of UK permitted food additives for special and religious dietsSurvey on the consumption of cinnamon-containing foods and drinks by the UK populationReview and evaluate the available methods of extraction for approved natural colours in food and drinkAssessment of the potential use of nanomaterials as food additives or food ingredients in relation to consumer safety and implication for regulatory controls.Development and validation of a method for the analysis of antioxidants in foodsDevelopment of a method to determine polysorbates in foods.Review of the estimated intake of nitrates and nitrites from consumption of cured meats in the UKDevelop a fully validated method for the simultaneous determination of intense sweeteners in foodstuffsDevelopment of methods to quantitatively extract biologically active principles (BAPs) from foods, flavourings and herbs and spicesFood survey of benzoates and sorbates in soft drinksReview of extraction methods for additives from complex food matricesSurvey on the level of Benzene in soft drinks - CSL Confirmatory AnalysisDevelopment of methods for the determination of emulsifiers and polyphosphates in foodsDevelopment of a method for sucrose esters (E473) and sucroglycerides (E474) additive in foodsDevelopment and Validation of an HPLC Method for Measurement of Class III Caramels in FoodsDevelopment and validation of extraction procedures in combination with an existing ELISA for quantification of Carrageenans in foodsA survey to determine the levels of benzoates and sorbates in soft drinks marketed in the UKIntakes of sulphur-containing additives, their stability in food during storage and validation of a methof for their detectionThe food additives information system (FAIS) Version 2Raw materials and methods of manufacture of food additivesA statistical evaluation of the critical factors in assessing the dietary intakes of food additives - Food authenticity - Research - Q01 (25)
- Food authenticity - Surveys - Q02 (3)
- Research, surveillance and monitoring - Scotland (S01, S04, S14) - S14 (1)
- Safety Assessment of Genetically Modified Foods - G02 (6)
- Safety of novel foods - G01 (7)
- Social Science Research - Labelling - X06 (12)
- The safety assessment of novel and GM foods - G03 (11)