Food additives are substances that can not be consumed alone as a food, can not be used as raw material of food products, have/not have nutritional value alone, are used during process, packing and storing of the food products to preserve or improve the flavor, odor, structure, appearance or color of the product.

Food additieves are [...]

Firstly, it has been published as BRC Food Technical Standard by British Retail Consortium (BRC) in 1998. Standard is used by food suppliers. BRC Global Food Standard was designed for all sellers that supply food products to British retailers. According to standard, certification help seller, manufacturers, retailers actualize their legal obligation and protect consumers.

BRC Global [...]

According to scientific opinion of EFSA’s Scientific Committee (SC), international approaches to risk assessment can also be applied to engineered nano materials (ENM). But in practise due to lack of validated test methodologies make risk assessment of specific nano products very difficult.
According to SC, there are still some specific recommendations like investigating the interaction and [...]