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The slow pace of approval was criticized as endangering European food safety [18] [19] although as of 2012, the EU had authorized the use of 48 genetically modified organisms. Most of these were for use in animal feed (it was reported in 2012 that the EU imports about 30 million tons a year of GM crops for animal consumption.
Within the European Union, microbial food cultures are regarded as food ingredients and are regulated by Regulation 178/2002, commonly referred to as the General Food Law. Since 2007, the European Food Safety Authority (EFSA) has been maintaining a list of microorganisms having qualified presumption of safety (QPS).
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar ( pickling ), salt ( salting ), smoke ( smoking ), sugar ( crystallization ), etc. This allows for longer-lasting foods ...
A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern. Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in ...
Genetically modified foods ( GM foods ), also known as genetically engineered foods ( GE foods ), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater ...
Eastern European cuisine. Borscht, a beet soup found in many countries of Central and Eastern Europe. Sarma ( cabbage roll) and mămăligă, popular in Romania, Moldova and other Eastern European countries. Kefir, a fermented milk drink originating in the North Caucasus region. Eastern European cuisine encompasses many different cultures ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...
Replaced by. (EC) No. 834/2007. Repealed. The EU-organic production-regulation is a part of the European Union regulation that sets rules about the production of organic agricultural and livestock products and how to label them. In the EU, organic farming and organic food are more commonly known as ecological or biological.
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