Baked goods containing oils and/or fats naturally deteriorate through time after their production date. This alteration is part of those processes which cannot be

With the 217/2158 regulation of the 20th November 2017, the European Union established new, stricter, measures for the reduction of acrylamide in foods

Food additives are substances deliberately added to food products in order to carry out specific tehnologic functions such as, for example, colouring, sweetening or preserving.