A01 project details
A01012: Development of an HPLC method for simultaneous determination of intense sweeteners
This research project aims to develop a simultaneous method to measure the level of intense sweeteners in foodstuffs.
Results available.
A01018: A statistical evaluation of the critical factors in assessing the dietary intake of food additives.
This research project aims to statistically evaluate the critical factors and uncertainties in assessing the intake of food additives.
Results available.
A01020: Development of methods for the analysis of antioxidants in a range of foods
This research project aims to produce a method for the determination of antioxidants in foodstuffs.
Results available.
A01021: Intakes of sulphur-containing additives, their stability in food during storage and validation of a new method for their detection
This research project aims to develop a new detection method for sulphur-containing additives and also to examine their stability in food.
Results available.
A01025: Development and validation of methods for the analysis of Class III and Class IV caramels
This research project aims to produce a validated method for the determination of Class III and Class IV caramels.
Results available.
A01026: Development of methods for the determination of emulsifiers and polyphosphates in foods.
This research project aims to produce a method to determine emulsifiers and polyphosphates in foods.
Results available.
A01027: The development of analytical methods for ammonium phosphatides (E442) in cocoa and chocolate.
This research project aims to produce a method for the determination of ammonium phosphatides in cocoa and chocolate products.
Results available.
A01028: Use of immunoaffinity techniques and existing antibodies to develop validated extraction methods for polysaccharide additives in foodstuffs.
This research project aims to develop an immunoaffinity method to distinguish different gum arabic species.
Results available.
A01029: Development of an enzymatic method to determine fumaric acid in foods.
This research project aims to produce an enzymatic method to measure fumaric acid in foods.
Results available.
A01030: Development of a method to determine polysorbates in foods.
This research project aims to produce a method for the determination of polysorbates in foods.
Results available.
A01031: Extraction of colours blue (E132), black (E151) and brown (E155).
This research project aims to investigate and validate extraction techniques for blue (E132), black (E151) and brown (E155).
Results available.
A01032: Development and validation of a method for the determination of copper chlorophyllins (E141) in foods.
This research project aims to produce a validated method for the determination of copper chlorophyllins (E141) in foods.
Results available.
A01033: Feasibility of using Total Diet Study (TDS) samples to evaluate trends in colours usage.
This research project aims to determine whether it is feasible to use Total Diet Study (TDS) samples to study trends in artificial colour usage.
Results available.
A01034: Scoping Study: Food additives in economy and branded foods marketed in the UK.
This research project aims to investigate whether there is a difference in the number of additives between economy and branded foods.
A01035: Methods for tartaric acid (E334) and tartrates (E335-337, E354) permitted in foods consumed in the UK
This research project aims to produce a validated method for the determination of tartaric acid and tartrates in foods.
Results available.
A01036: Development of a validated method for the determination of sucrose esters (E473) and sucroglycerides (E474) in permitted foods
This research project aims to produce a validated method for the measurement of sucrose esters and sucroglycerides in foods.
Results available.
A01037: Development and validation of an HPLC method for measurement of Class III caramels in foods
This research project aims to produce a validated method for the determination of Class III caramels (E150c) in foods.
Results available.
A01038: Development and validation of extraction procedures in combination with an existing ELISA for quantification of carrageenans in foods
This research project aims to produce a validated method for the extraction and measurement of carrageenans in foods.
Results available.
A01039: Identifying consumer requirements for information on food additives to enable informed food choices
This research project aims to identify consumer requirements for information on food additives to enable informed food choices.
A01040: Acceptability of UK permitted food additives for special and religious diets
This research project aims to determine the acceptability of UK permitted food additives for special and religious diets.
A01041: Review of methods of analysis for biologically active principles
This research project will critically evaluate existing analytical methods for the determination of biologically active principles (BAPs) in flavouring agents and/or foods.
Results available.
A01042: An investigation into the feasibility of using DNA techniques for the detection of polysaccharide gelling agents in jelly confectionery and other foods
This research project aims to investigate the feasibility of using DNA techniques for the detection of polysaccharide gelling agents and will inform future method development.
A01043: Development and validation of a method for the quantitative determination of synthetic colours in high-protein food matrices
This research project aims to develop a method for the extraction and determination of red 2G, tartrazine and sunset yellow in high-protein food matrices.
A01045: Fate of sulphites during cooking and storage of prepared foods
Results available.
A01055: Development of a validated method for the determination of tartaric acid and tartrates in food
This research project should provide a validated method for the analysis of tartrates in foods.
A01056: Development of a fully validated method for the simultaneous determination of intense sweeteners in foodstuffs
This research project aims to develop a simultaneous method to measure the level of a number of intense sweeteners in foodstuffs.
A01058: Review of Extraction Methods for Additives from Complex Food Matrices
This desk based study investigates the state of the art methods for extracting analytes from complex food matrices.
Results available.
A01060: Development and validation of a method for the analysis of antioxidants in foods
This research project builds on a previous Food Standards Agency funded project, which developed a method for the extraction and quantification of antioxidants in foods (Project A01020).
Food Additives Research Programme (A01)
Details of the Agency-funded food additives research programme.