Die EFSA veröffentlicht all ihre wissenschaftlichen Ergebnisse, einschließlich der wissenschaftlichen Gutachten, im EFSA Journal. Daneben gibt sie eine Reihe begleitender Veröffentlichungen. Siehe auch Definitionen der wissenschaftlichen und begleitenden Veröffentlichungen der EFSA.
EFSA is re‐evaluating the safety of food additives already permitted in the Union before 20 January 2009 and issuing scientific opinions on their safety in line with Regulation (EC) No 1333/2008. Acacia gum (E 414) was re‐evaluated in 2017 by the former E ...
The European Food Safety Authority (EFSA) carried out a public consultation to receive input from the scientific community and all interested parties on the Food Contact Materials, Enzymes and Processing Aids Panel(CEP Panel)'sdraft scientific opinio ...
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel) was asked by the European Commission to update its 2005 risk assessments of di‐butylphthalate (DBP), butyl‐benzyl‐phthalate (BBP), bis(2‐ethylhexyl)phthalate (DEHP), di‐ison ...
The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of Monk fruit extract proposed for use as a new food additive in different food categories. Monk fruit extracts are prepared by water extraction of the frui ...
The food consumption data collection from adults was part of the Austrian Study on Nutrition and the Austria Nutrition Report 2017. In addition to food consumption data from adults, data from adolescents and from pregnant women were collected. The food co ...
In spring 2017, the EFSA‐BfR Framework Partnership Agreement on Risk Assessment Tools for the Safety of Global Food and Feed Supply Chains was initiated. Tasks and deliverables in Area 1 were centred onFoodChain‐Lab (FCL) and include further development o ...
The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) was asked by the European Commission to review whether the authorisation of ‘wood flour and fibres, untreated’ (FCM No 96) is still in accordance with Regulation (EC) No 1935/2004 ...
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus oryzae (strain DP‐Bzb41) by Danisco US Inc. (USA). The α‐amylase food enzyme is intended to be used in baking, brewing, distilled ...
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified strain Bacillus licheniformis DP‐Dzb25 by Danisco US Inc. It is intended to be used in distilled alcohol production, starch processing for the p ...
The food enzyme 1,4‐β‐d‐xylan xylanohydrolase (EC 3.2.1.8) is produced with the non‐genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking processes, grain treatmen ...
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