Food additives and nutrient sources added to food: developments since the creation of EFSA

Autor(en)
Birgit Dusemund, John Gilbert, David Michael Gott, Jürgen König, Claude Lambre, Jean-Charles Leblanc, Alicja Mortensen, Paul Tobback
Abstrakt

During the ten-year period since the creation of EFSA, two scientific panels of EFSA, the former Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel) and the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS Panel) have been successively responsible for the safety assessment of food additives and nutrient sources added to food. They have successfully addressed a challenging number of applications and re-evaluations while developing specific risk assessment methodologies and guidance for applicants. The achievements of these scientific panels are presented, focusing on: (i) safety assessment of food additives covering new applications and re-evaluation of already authorised food additives; (ii) safety assessment of nutrient sources added to food; and (iii) safety assessment of other substances with a nutritional or physiological effect. The most important developments are highlighted; these include establishment of new guidance for food additive applications and development of more refined exposure assessment methodologies. The future challenges for the ANS Panel are anticipated to be mainly linked to its role in the re-evaluation of the safety of authorised food additives and the assessment of substances other than vitamins and minerals.

Organisation(en)
Department für Ernährungswissenschaften
Externe Organisation(en)
Bundesinstitut für Risikobewertung, Universität für Bodenkultur Wien, Food Standards Agency (FSA), Ministère de la santé et des sports, Agence Française de Sécurité Sanitaire des Aliments, Technical University of Denmark (DTU), Katholieke Universiteit Leuven
Journal
EFSA Journal
Band
10
Anzahl der Seiten
7
DOI
https://doi.org/10.2903/j.efsa.2012.s1006
Publikationsdatum
2012
Peer-reviewed
Ja
ÖFOS 2012
106013 Genetik, 303009 Ernährungswissenschaften
Link zum Portal
https://ucris.univie.ac.at/portal/de/publications/food-additives-and-nutrient-sources-added-to-food-developments-since-the-creation-of-efsa(bc6973f1-0a01-4872-8c49-4c860362a556).html