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Guidance on the data required for the risk assessment of flavourings to be used in or on foods
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
Acknowledgment
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.
Contact
cef-unit@efsa.europa.eu
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.
© European Food Safety Authority, 2010
Following a request from the Commission, the Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids was asked to provide scientific advice regarding the data required for the evaluation of flavourings.
Part A of these Guidelines provides a proposal concerning the data required for the risk assessment of flavouring substances, i.e. chemically defined substances with flavouring properties.
Part B of these Guidelines provides a proposal concerning the data required for the risk assessment of categories of 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 of the European Parliament and of the Council on flavourings and certain food ingredients with flavourings properties for use in and on foods.
Flavourings, Guidelines, risk assessment, dietary exposure
