EU legislation establishing two new lists intended to make the use of additives in foods and ingredients in general safer and more transparent was announced this week by the EC press service. The establishment of the two lists is an important step in the implementation of the EC framework on food additives, adopted in December 2008.
The first list, which will come into effect in June 2013, concerns additives in food and will allow consumers, food business operators and control authorities to easily identify which additives are authorised in a particular foodstuff. The grace period until June 2013 was allowed as it was deemed necessary to allow the EU’s food industry to adapt to the new rules.
No introduction date has been announced for the second list, which is in respect of additives to other additives such as enzymes, flavourings and nutrients, but it will come into effect after it has been published in the EU’s official journal.
Commenting about the legislation, Health and Consumer Policy Commissioner John Dalli said that it “represents a landmark in our efforts to strengthen food safety in the European Union. The adoption of two regulations on additives will further empower citizens and industry alike as they will make it easier for everyone concerned to know exactly what additives are allowed in foodstuffs,” he added.
Transparency is a major benefit of the new legislation, as in the old lists the additives were dispersed over several annexes in three different directives, whereas they are now listed according to the category of food to which they may be added.
The new list makes it obvious that in some categories of food the number of authorised additives are very limited or completely banned, for example in unflavoured yoghurt, butter, compote, pasta, simple bread, honey, water and fruit juice.
On the other hand in some categories, mainly highly processed foodstuffs such as confectionery, snacks, sauces and flavoured drinks, a large number of additives are permitted.
Moreover the list of additives that may be added to other additives, enzymes, flavourings and nutrients will further ensure that exposure to additives through these ingredients remains limited.
Other benefits of the new legislation include clearly laid out conditions under which additives may be added to food, food categorisation, with the additives listed in a clear way according to the food to which they may be added, a programme for the full re-evaluation of the safety of all authorised additives and clear guidelines and instructions for applicants requesting new uses of food additives
“In a nutshell, this means a better informed citizen and, at the same time an EU food industry that is properly equipped to come up with innovative and safe products,” Mr Dalli concluded.