EFSA completed the safety re-evaluation of the salt of aspartame-acesulfame (E 962). Salt of aspartame-acesulfame is a sweetener authorised for use in a variety of sugar-free and energy-reduced foods and beverages. Once ingested, it dissociates into its individual components aspartame and acesulfame. In its re-evaluation, the EFSA Panel found no safety concerns associated with the currently reported uses and use levels of acesulfame K (E 950), aspartame (E 951) and the salt of aspartame-acesulfame E 962.
Ce mardi 15 septembre s’est tenu le webinaire “Le consommateur face aux aliments d’origine animale : de la perception aux comportements” organisé par Institut for a Positive Food. Il fut organisé et présenté par Nicole Darmon, Pascale HEBEL, Sandrine Monnery-Patris et Véronique PARDO. Un grand merci à elles pour la qualité de l’événement, que ce soient dans l’organisation mais aussi dans les informations présentées et les réponses données aux questions des participants !
Upcoming events and webinars in 2026 you won’t want to miss!
This epidemiological study provides, for the first time, exploratory evidence of associations between food coloring additives and cancer incidence. Consumption of total coloring additives was found to be significantly associated with a higher incidence of overall cancer (a rate of 13.3% among high consumers of colorings compared to 12.1% among low consumers), as well as breast cancer and postmenopausal breast cancer. Plain caramel (E150a) was associated with an increased incidence of overall cancer, while beta-carotene (E160a) was associated with an increased incidence of both overall cancer and breast cancer. These findings require confirmation.
In 2019, Hall et al. showed in a randomized controlled study that a diet based on so-called “ultra-processed” foods according to the NOVA classification increased caloric intake by about 500 kcal/day compared to an “unprocessed” diet. This article by Jeffrey Brunstrom et al. reanalyzed the consumption data. Although participants were encouraged to eat as much or as little as desired, they chose meal components with different nutritional characteristics between the “ultra-processed” diet and the “unprocessed” one, which altered their energy intake.
On February 20, 2026, the EFSA published a positive opinion on the substantiation of a health claim related to oat beta-glucans and the reduction of postprandial glucose peak.
As every year during the “Salon International de l’Agriculture” (SIA 2026) of Paris, INRAE organized conferences and roundtables at its booth. We particularly enjoyed the session led by Sophie Nicklaus (Scientific Director for Food and Health, INRAE) and Catherine Renard (Director of the Carnot Qualiment Institute, INRAE) on “Innovating through Fermentation for Sustainability and Health”. This conference highlighted the growing impact of projects from the Carnot Qualiment Institute:
Considering multi-country recalls of infant formula products following the detection of cereulide, a toxin produced by some strains of Bacillus cereus, the European Food Safety Authority (EFSA) established the acute reference dose for cereulide in infants. On the basis of infant formula consumption, the EFSA also defined the cereulide concentrations in infant formula of potential safety concern. These data will help EU risk managers determine when products should be withdrawn from the market as precautionary health measure.
A study conducted in May 2025 on food supplements sold in the Republic of Ireland assessed the prevalence of health claims on labelling and their compliance with the European Regulation on nutrition and health claims No. 1924/2006, by comparing products sold online and in stores. It shows some regulatory non-compliances of the claims, illustrating that there are still difficulties in applying the Regulation 1924/2006, 20 years after its publication.
An umbrella review of systematic reviews with meta-analyses published in February 2025 (Emma L. Beckett, 2025) showed some health benefits associated with the consumption of 100% fruit juice, with few health risks.
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