Food additives have been in use for centuries. Salt, sugar and vinegar have
been used for many years to preserve food. Today, food additives are often less
traditional substances that are intentionally added to foodstuffs to perform
certain technological functions; colour, sweeten, preserve, improve nutritional
value, improve consistency or to maintain or improve the wholesomeness of some
foods.
Food additives are, quite rightly, tightly regulated and studies must be carried
out to ensure their safety before they can be used.
In a period of just fifteen years, we have collaborated in the development
of more than 400 products for over 100 companies. We have regulatory and scientific
experience in submissions to comply with legislation in Europe, USA and Japan.
We have vast experience in conducting both toxicology and metabolism studies
and have studied a wide range of different classes of additives, including:
- Anti-oxidants
- Preservatives
- Colours
- Flavours
- Oils
- Processing enzymes
- Sweeteners
- Acute toxicology
- ADME
- Rat & dog excretion / balance and kinetics
- Rat biliary excretion
- Rat & dog tissue distribution
- Human volunteer
- In vitro studies
- Identification of metabolism
- Genetic toxicology
- Subchronic toxicology
- Reproductive toxicology
- Chronic toxicity and carcinogenicity
- Safety pharmacology
- Chemistry
- Physico-chemical properties
- Batch analysis
- Stability testing
- Regulatory affairs
- Programme Management
- Immunotoxicology
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