Evaluate 35 flavouring substances by the EFSA Panel on Food Additives and Flavourings
Published on: 5 November 2020
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 35 flavouring substances.
The substances were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, Threshold of Toxicological Concern (TTC) and available data on metabolism and toxicity.
The Panel agrees with JECFA conclusions ‘No safety concern at estimated levels of intake as flavouring substances’ when based on the MSDI approach.
For two flavouring substances, there is insufficient information on their chemical identity to reach a final conclusion.
For six substances, there is no concern when the exposure was estimated based on the ‘modified Theoretical Added Maximum Daily Intake’ (mTAMDI) approach.
For 28 substances, use levels are needed to calculate the mTAMDI estimates in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation accordingly.
For one substance, more reliable data on uses and use levels are required in order to finalise the safety evaluation.
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