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Author: Luigi Rossi

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Safety Evaluation in the European Union of Flavorings, Contact Materials, Enzymes, and Processing Aids in Food and Its Evolution Over Time journal article

Vittorio Silano, Luigi Rossi

European Food and Feed Law Review, Volume 10 (2015), Issue 6, Page 402 - 432

In the European Union the safety evaluation of food flavourings, enzymes, processing aids and food contact materials has been carried out, since a long time, in a regulated context by the competent ad hoc Panel of the European Food Safety Authority, currently known as CEF Panel. The present paper provides a description of the main methodological approaches currently used for food flavourings including the existing flavouring substances, smoke flavourings and new flavouring substances. In the case of food contact materials, the safety assessment guidelines in use since a very long time are described together with the ongoing updating procedure and the main results achieved so far. The specifics of the safety evaluation guidelines developed and used for Bisphenol A (BPA), recycling processes of plastics, active and/or intelligent packaging and to deal with urgent requests are also addressed in detail. One of the most innovative sectors currently under development by the CEF Panel is the methodology for the safety evaluation for “food enzymes“, whereas so far the “food processing aids” sector has required minor efforts. Finally, a short description of roles and structures of the EFSA and of the CEF Panel and a brief analysis of likely future developments is provided.

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