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Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods

Abstract Following a request from the European Commission, EFSA developed a new scientific guidance to assist applicants in the preparation of applications for the authorisation of flavourings to be used in or on foods. This guidance applies to applications for a new authorisation as well as for a m...

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Hlavní autoři: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Gisela Degen, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Polly Boon, Kevin Chipman, Joop De Knecht, Karin Nørby, Davide Arcella, Stefania Barmaz, Maria Carfì, Marcello Laganaro, Carla Martino, Alexandra Tard, Giorgia Vianello, Karl‐Heinz Engel
Médium: Artigo
Jazyk:Inglês
Vydáno: Wiley 2022-12-01
Edice:EFSA Journal
Témata:
Food flavourings
flavouring substances
flavouring preparations
thermal process flavourings
flavour precursors
other flavourings
On-line přístup:https://doi.org/10.2903/j.efsa.2022.7673
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