Food Standards Agency
Saturday 4 July 2009
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Listen to this siteThis research project aims to develop a simultaneous method to measure the level of intense sweeteners in foodstuffs.
Results available.
This research project aims to statistically evaluate the critical factors and uncertainties in assessing the intake of food additives.
Results available.
This research project aims to produce a method for the determination of antioxidants in foodstuffs.
Results available.
This research project aims to develop a new detection method for sulphur-containing additives and also to examine their stability in food.
Results available.
This research project aims to produce a validated method for the determination of Class III and Class IV caramels.
Results available.
This research project aims to produce a method to determine emulsifiers and polyphosphates in foods.
Results available.
This research project aims to produce a method for the determination of ammonium phosphatides in cocoa and chocolate products.
Results available.
This research project aims to develop an immunoaffinity method to distinguish different gum arabic species.
Results available.
This research project aims to produce an enzymatic method to measure fumaric acid in foods.
Results available.
This research project aims to produce a method for the determination of polysorbates in foods.
Results available.
This research project aims to investigate and validate extraction techniques for blue (E132), black (E151) and brown (E155).
Results available.
This research project aims to produce a validated method for the determination of copper chlorophyllins (E141) in foods.
Results available.
This research project aims to determine whether it is feasible to use Total Diet Study (TDS) samples to study trends in artificial colour usage.
Results available.
This research project aims to investigate whether there is a difference in the number of additives between economy and branded foods.
This research project aims to produce a validated method for the determination of tartaric acid and tartrates in foods.
Results available.
This research project aims to produce a validated method for the measurement of sucrose esters and sucroglycerides in foods.
Results available.
This research project aims to produce a validated method for the determination of Class III caramels (E150c) in foods.
Results available.
This research project aims to produce a validated method for the extraction and measurement of carrageenans in foods.
Results available.
This research project aims to identify consumer requirements for information on food additives to enable informed food choices.
This research project aims to determine the acceptability of UK permitted food additives for special and religious diets.
This research project will critically evaluate existing analytical methods for the determination of biologically active principles (BAPs) in flavouring agents and/or foods.
Results available.
This research project aims to investigate the feasibility of using DNA techniques for the detection of polysaccharide gelling agents and will inform future method development.
This research project aims to develop a method for the extraction and determination of red 2G, tartrazine and sunset yellow in high-protein food matrices.
Results available.
This research project should provide a validated method for the analysis of tartrates in foods.
This research project aims to develop a simultaneous method to measure the level of a number of intense sweeteners in foodstuffs.
This desk based study investigates the state of the art methods for extracting analytes from complex food matrices.
Results available.
This research project builds on a previous Food Standards Agency funded project, which developed a method for the extraction and quantification of antioxidants in foods (Project A01020).
Details of the Agency-funded food additives research programme.
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