Workshop on guidelines for the evaluation of flavourings

by Editor fleischwirtschaft.com
Friday, February 12, 2010

On 4 and 5 March 2010, EFSA will hold a workshop with stakeholder representatives in Brussels in order to discuss issues relevant for the risk assessment of flavourings other than flavouring substances.

In September 2009, the CEF Panel endorsed draft guidelines on data required for the risk assessment of flavourings, to assist applicants in the preparation and submission of applications. This request arose from Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods.

Section A of the guidelines identifies data needed for the evaluation of flavouring substances. All interested parties had the opportunity to submit their comments via the EFSA website in November and December 2009. A revised version of the guidelines was then discussed at a Panel meeting in January 2010.

Regulation (EC) No 1334/2008 also refers to several other types of flavourings, such as preparations, thermal process flavourings, flavour precursors, other flavourings and flavouring sources. In order to better define issues which are relevant for the risk assessment of such flavourings, and therefore develop Section B of the guidelines, EFSA is now asking stakeholders for input.

The workshop aims to develop Section B of the Guidelines. The conclusions of the workshop will be used to finalise the opinion on data needed for the risk assessment of flavourings.

Anyone interested in taking part in the workshop should send an e-mail to CEF-Unit@efsa.europa.eu, briefly explaining their interest in the guidelines and their scientific background.
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