TY - ABST
T1 - Risk assessment of flavouring substances used in foods
AU - Norby, Karin
AU - Beltoft, Vibe Meister
AU - Greve, Krestine
AU - Reffstrup, Trine Klein
AU - Gry, Jørn
PY - 2006
Y1 - 2006
N2 - The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the EU. In application of this Regulation, a Register of about 2800 flavouring substances used in or on foodstuffs in the EU Member States was adopted and are currently being evaluated according to the evaluation programme laid down by Commission Regulation. The EU Safety Evaluation Procedure is derived from the approach developed by the “Joint FAO/WHO Expert Committee on Food Additives” (JECFA) and referred to in Commission Regulation EC No. 1565/2000. First, the 2800 flavouring substances are divided into groups of structurally related substances. The Procedure is then a stepwise approach that integrates information on intake from current uses, structure–activity relationships, metabolism and toxicity. One of the key elements in the Procedure is the subdivision of flavourings into three structural classes (I, II, III) for which thresholds of concern (human exposure thresholds), that are considered not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in, intake data, natural occurrence as well as metabolism and toxicological data. The EFSA Panel has now adopted most of the safety evaluations of the Register compounds, but still another 435 flavouring substances need to be evaluated in the FLAVIS project and adopted by the Panel in due time before July 2007, where the EU Commission (DG SANCO) plans to issue the first European Positive list on flavouring substances.
The project is financial supported by EFSA and the Danish Institute for Food and Veterinary Research.
AB - The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on food additives, flavourings, processing aids and materials in contact with food. The regulatory background for the work is found in the European Parliament and Council Regulation No. 2232/96 laying down a procedure for the establishment of a list of flavouring substances the use of which will be authorised to the exclusion of all others in the EU. In application of this Regulation, a Register of about 2800 flavouring substances used in or on foodstuffs in the EU Member States was adopted and are currently being evaluated according to the evaluation programme laid down by Commission Regulation. The EU Safety Evaluation Procedure is derived from the approach developed by the “Joint FAO/WHO Expert Committee on Food Additives” (JECFA) and referred to in Commission Regulation EC No. 1565/2000. First, the 2800 flavouring substances are divided into groups of structurally related substances. The Procedure is then a stepwise approach that integrates information on intake from current uses, structure–activity relationships, metabolism and toxicity. One of the key elements in the Procedure is the subdivision of flavourings into three structural classes (I, II, III) for which thresholds of concern (human exposure thresholds), that are considered not to present a safety concern, have been specified. In the project a very comprehensive database (the FLAVIS database) has been developed for the evaluation. It compiles information on the about 2800 flavouring substances used in Europe: specifications, structural class, food categories used in, intake data, natural occurrence as well as metabolism and toxicological data. The EFSA Panel has now adopted most of the safety evaluations of the Register compounds, but still another 435 flavouring substances need to be evaluated in the FLAVIS project and adopted by the Panel in due time before July 2007, where the EU Commission (DG SANCO) plans to issue the first European Positive list on flavouring substances.
The project is financial supported by EFSA and the Danish Institute for Food and Veterinary Research.
U2 - 10.1016/j.toxlet.2006.06.302
DO - 10.1016/j.toxlet.2006.06.302
M3 - Conference abstract in journal
SN - 0378-4274
VL - 164
SP - S144-S145
JO - Toxicology Letters
JF - Toxicology Letters
ER -
