Approved food additives and their E Numbers, used for Colours, Preservatives, Antioxidants, Sweeteners, Emulsifiers, Stabilisers, Thickeners and Gelling Agents. Most additives are only permitted to be used in certain foods and are subject to specific quantitative limits.
Information about behaviours, attitudes and knowledge relating to food issues. Includes purchasing, storage, preparation and eating habits. Also where respondents choose to eat out and experiences of food poisoning.
Studies and reports on contaminants and residues including: Acrylamide and furan in UK retail foods; Occurrence of 3-APA in foods; T-2 and HT-2 toxin levels in oat products; Acrylamide in biscuits and average diet; Masked Mycotoxins in food and the gut;
Sterigmatocystin in Cereal Products; Pyrrolizidine alkaloids in food; and Perchlorate levels in fruit and vegetables.
Food hygiene rating or inspection results given to a businesses and date of inspection or visit by the local authority. Businesses include restaurants, pubs, cafés, takeaways, hotels and other places consumers eat, as well as in supermarkets and other food shops. The data is held on behalf of local authorities participating in the FSA's national food hygiene rating schemes.
The FSA monitors the use of nanotechnology-enabled foods and food contact materials on the UK market. Some are likely to be insoluble and persistent, and whose biological properties cannot be predicted.