Spirulina as a Novel Bioactive in Edible Packaging

Researchers proposed spirulina-based edible films as natural preservative packaging. Spirulina compo...

Influence of Lactic Acid Bacteria Additives in Pineapple Juice Preservation

This research examined the role of Lactobacillus-derived bioactive compounds as natural additives in...

Effect of Artificial Food Additives on Lung Health—An Overview

This review connects chronic exposure to artificial food colorants and preservatives with respirator...

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Beneath the Bun: Food Additives in Fast-Food Burgers

An Elsevier study assessed the use of preservatives, emulsifiers, and artificial colors in fast-food...

Sustainable Functional Food’s Sourcing, Production, and Process

Researchers explored plant-derived preservatives and colors as sustainable replacements for artifici...

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FDA’s Plan to Remove Synthetic Food Dyes

The U.S. FDA announced a phase-out of six synthetic petroleum-based dyes—Blue 1, Blue 2, Green 3, ...