Guidance on the data required for the risk assessment of flavourings to be used in or on foods

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Article
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Acknowledgements

EFSA wishes to thank the members of the Working Groups on Flavourings for the preparation of this Scientific Opinion: Vibe Beltoft, Wilfried Bursch, Angelo Carere, Riccardo Crebelli, Karl-Heinz Engel, Rainer Gürtler, Trine Husøy, John Christian Larsen, Catherine Leclercq, Pia Lund, Wim Mennes, Gerard Mulder, Karin Nørby, Gerard Pascal, Gerrit Speijers, the DG SANCO staff member Sirkku Heinimaa and the EFSA’s staff members Alexandre Feigenbaum and Kim Rygaard Nielsen for the support provided to this EFSA scientific output.

EFSA Journal
EFSA Journal 2010; 8(6):1623
doi
10.2903/j.efsa.2010.1623
Panel members at the time of adoption
Arturo Anadon, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertle, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean Claude Lhuguenot, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldra, Rosemary Waring, Detlef Wölfle
Type
Guidance of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
EFSA-Q-2009-00004
Adopted
20 May 2010
Published
23 June 2010
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
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.

Keywords
Flavourings, Guidelines, risk assessment, dietary exposure