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The chemicals that make up our bodies come almost exclusively from food. The chemicals in our food are largely harmless and are even essential and desirable – for example, nutrients such as carbohydrates, proteins, fats and fibre are composed of chemical compounds. These chemicals contribute both to a rounded diet and to our eating experience by affecting how our food tastes, smells and feels.
In addition to the natural chemicals in food, additives play an important role in food production and preservation. They are added to food for specific purposes. For example, some can prolong the shelf life of foods, making them safer to eat for longer, while food colours can make food more appealing.
The packaging used to keep food fresh and easy to handle needs to be resistant to fat and water and have non-stick properties – this has often been achieved by using fluorinated chemicals such as bisphenol A. So, it is important that we study the ongoing research on the effects of chemicals like these on human health.However, chemical substances can also end up in food unintentionally. For example, the bottles your drinks come in and the plates your food is served on contain chemical substances, which can migrate into the food.
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