EFSA Journal

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.

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Opinion on the re‐evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

As a follow‐up to the re‐evaluation of starch sodium octenyl succinate (SSOS; E 1450), the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of SSOS (E 1450) when used in food for infants below 16 weeks of age for food categ ...

Outcome of the public consultation on a draft protocol for assessing exposure to sweeteners as part of their safety assessment under the food additives re‐evaluation programme

This technical report presents the outcome of the public consultation on a draft protocol for assessing exposure to sweeteners. It includes an overview of the comments received and the general responses from EFSA. The protocol was developed by the EFSA Pa ...

Opinion on the re‐evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

Ascorbyl palmitate (E 304(i)) was re‐evaluated in 2015 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to this assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the sa ...

Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in...

The EFSA Panel on Food Additives and Flavourings was requested to evaluate 49 flavouring substances assigned to the Flavouring Group Evaluation 91 (FGE.91), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Forty‐four substan ...

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