طراحی وب سایت

... " the federal institute for risk assessment (bfr) said there were no safety concerns for 5-hydroxymethylfurfural (5-hmf), which is often produced when carbohydrate-rich foods that may employ caramel or smoke flavours are heated

... efsa has published negative safety opinions on two smoke flavours, smokez c-10 and smokez enviro 23, for which it considers the safety margins at proposed levels to be insufficient ... the european food safety authority (efsa) was asked by the european commission to conduct safety assessments for eleven smoke flavourings currently used in the eu by the end of this year ... its opinions will be used to establish a list of authorised smoke flavourings ... smoke flavours are derived from the thermal degradation of wood; nowadays they are used for food products that would traditionally have been smoked – and for those that would not ... although efsa is independent and the european commission is not bound to take its safety views on board, the concerns raised in the assessment of smokez c-10 and smokez enviro 23 mean that the options available to manufacturers of smoke-flavoured products are likely to be considerably narrowed ... earlier assessments have throw up safety concerns about five other smoke flavourings currently used due to limited toxicological data: zesti smoke code 10, unismoke, scansmoke pb1110, smokez c-10, and smokez enviro 23 ... this joins smoke concentrate 809045 and scansmoke sef7525 in the ranks of smoke flavours for which efsa has no worries ... the risk assessor is also asked to give its view of smoke flavours that companies would like to place on the market, on the basis of administrative, technical and toxicological data submitted in their applications ... smoke replacers the assessment of smoke flavours and the concern they have generated has worked as a stimulous for some flavour firms in creating smoke flavours through other means ... for instance, in 2007 uk-based create flavours, launched a “cost effective, natural flavour" that it says can be used to make a range of products taste smoky

... the european food safety authority (efsa) has expressed safety concerns over the use of two smoke flavourings in food as it publishes the first in a series of risk assessments into smoked flavour products ... efsa’s panel on food contact materials, enzymes, flavourings and processing aids (cef) has concluded that the flavouring products unismoke and zesti smoke code 10 could pose a risk as “there were insufficient margins of safety between estimated exposure to the two flavouring products and intake levels above which they may cause adverse health effects” ... one other flavouring product has also been assessed, smoke concentrate 809045, but efsa concluded that there was no safety concern as “the margins of safety for were wide enough” ... ” the european commission asked efsa to assess the safety of smoke flavourings which are used or intended for use in the eu in order to draw up a list of authorised flavouring products ... the panel is due to publish opinions on eight further smoke flavouring applications by the end of this year ... for zesti smoke code 10 it is through meat and meat products, fish and fish products, composite foods, such as casseroles and meat pies, and processed fruits and vegetables ... for smoke concentrate 809045 it is through meat and meat products, soups, sauces, protein products and ready-to-eat savouries ... the unismoke applicant was unilever foods netherlands and the zesti smoke applicant was mastertaste ... the results for zesti smoke showed changes in liver and kidneys and reduced body weight gain ... the spokeswoman said that all the products being assessed could be in use in europe as legislation for smoke flavouring was not harmonised at an eu level ... however, the european commission is drawing up the list of smoke flavouring which can be used in the eu, on the basis of the risk assessments being carried out by efsa

... the package of legislation comes in four parts, covering additives, flavourings (with the exception of smoke flavours), enzymes, and one establishing a common authorization procedure