Guidance on the data required for the risk assessment of flavourings to be used in or on foods
Abstract This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring substances should build upon the experienc...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2010-06-01
|
| Series: | EFSA Journal |
| Subjects: | |
| Online Access: | https://doi.org/10.2903/j.efsa.2010.1623 |
| _version_ | 1819320130147975168 |
|---|---|
| author | EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids |
| author_facet | EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids |
| author_sort | EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids |
| collection | DOAJ |
| description | Abstract This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring substances should build upon the experience gained in the course of the evaluation of flavouring substances included in the Union list. A general principle of this Opinion is that new flavouring substances that can be assigned to one of the existing Flavouring Group Evaluations (FGEs) on the basis of structural and metabolic similarities should be evaluated according to the scientific principles and to the group‐based approach underlying the former evaluation programme. In addition, the proposal provides a Procedure for the evaluation of flavouring substances which cannot be assigned to one of the existing FGEs. This should allow an individual evaluation of the new flavouring substance. The proposal also covers flavourings other than flavouring substances for which an evaluation and an approval is required according to Article 9 (b) – (f) of the Regulation (EC) No 1334/2008. In general, information on the following issues has to be provided: Identity of the source materials, manufacturing process, specifications, assessment of dietary exposure and toxicological data. Requirements covering aspects specific for the risk assessment of the different flavouring categories have been compiled. |
| first_indexed | 2024-12-24T11:14:41Z |
| format | Article |
| id | doaj.art-1547c3434b7f47edac932d7d0a583d7d |
| institution | Directory Open Access Journal |
| issn | 1831-4732 |
| language | English |
| last_indexed | 2024-12-24T11:14:41Z |
| publishDate | 2010-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj.art-1547c3434b7f47edac932d7d0a583d7d2022-12-21T16:58:26ZengWileyEFSA Journal1831-47322010-06-0186n/an/a10.2903/j.efsa.2010.1623Guidance on the data required for the risk assessment of flavourings to be used in or on foodsEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing AidsAbstract This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring substances should build upon the experience gained in the course of the evaluation of flavouring substances included in the Union list. A general principle of this Opinion is that new flavouring substances that can be assigned to one of the existing Flavouring Group Evaluations (FGEs) on the basis of structural and metabolic similarities should be evaluated according to the scientific principles and to the group‐based approach underlying the former evaluation programme. In addition, the proposal provides a Procedure for the evaluation of flavouring substances which cannot be assigned to one of the existing FGEs. This should allow an individual evaluation of the new flavouring substance. The proposal also covers flavourings other than flavouring substances for which an evaluation and an approval is required according to Article 9 (b) – (f) of the Regulation (EC) No 1334/2008. In general, information on the following issues has to be provided: Identity of the source materials, manufacturing process, specifications, assessment of dietary exposure and toxicological data. Requirements covering aspects specific for the risk assessment of the different flavouring categories have been compiled.https://doi.org/10.2903/j.efsa.2010.1623FlavouringsGuidelinesrisk assessmentdietary exposure |
| spellingShingle | EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids Guidance on the data required for the risk assessment of flavourings to be used in or on foods EFSA Journal Flavourings Guidelines risk assessment dietary exposure |
| title | Guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| title_full | Guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| title_fullStr | Guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| title_full_unstemmed | Guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| title_short | Guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| title_sort | guidance on the data required for the risk assessment of flavourings to be used in or on foods |
| topic | Flavourings Guidelines risk assessment dietary exposure |
| url | https://doi.org/10.2903/j.efsa.2010.1623 |
| work_keys_str_mv | AT efsapanelonfoodcontactmaterialsenzymesflavouringsandprocessingaids guidanceonthedatarequiredfortheriskassessmentofflavouringstobeusedinoronfoods |