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A test study was carried out to determine the effect of combinations of chemical preservatives and acidification on microbial growth in stored puree
A study collating historical data of intense sweeteners and preservatives in soft drinks and analysis of how they are currently regulated.
The report sets out the findings of the Science Council project examining the use of artificial intelligence in food safety and authenticity.
Assessment of how artificial intelligence could be used in food safety and authenticity assurance, identifying benefits, risks and regulatory implications.
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