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Stay informed with the latest MRL, Food Additive and Company news from around the world.


April 12, 2013
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On April 12, 2013, Food Standards Australia New Zealand published a notice in its Notification Circular rejecting Application PA1082 for Heat-treated Carnobacterium maltaromaticum CB1 to be permitted as a food additive.

The application would have permitted heat-treated Carnobacterium maltaromaticum CB1 to be used as a food additive to inhibit the growth of Listeria monocytogenes in various ready-to-eat products. After an Administrative Assessment, FSANZ rejected the application.

Australia and New Zealand's food additive use regulations are included in the International Food Additive Database

April 9, 2013
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On April 5, 2013, the European Food Safety Authority (EFSA) published a technical report titled "Dietary exposure to aluminium-containing food additives".

Following a request by the European Commission (EC), EFSA carried out a dietary exposure assessment to support the EC in preparing an EU position concerning five aluminum-containing food additives in the General Standard for Food Additives (GSFA) being discussed at the Codex Committee on Food Additives (CCFA) held from March 18-22, 2013. The five relevant additives are: aluminium ammonium sulphate, sodium aluminium phosphates (acidic and basic), sodium aluminosilicate, calcium aluminium silicate, and aluminium silicate. 

EFSA also recently published two Scientific Opinions on Flavouring Group Evaluations 305 (FGE.305) and 208 (FGE.208).

The European Union's food additive use regulations are included in the International Food Additive Database

April 4, 2013
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Mexico's Federal Commission for Protection Against Sanitary Risk (Comisión Federal para la Protección contra Riesgos Sanitarios, COFEPRIS) recently published two amendments to Mexico's food additive use regulations.  The amendments are available only in Spanish.

On January 18, COFEPRIS published an amendment to Annex VI, which regulates enzymes.  On January 24, COFEPRIS published an amendment to Annex XI, which regulates flavorings.

Mexico's food additive use regulations can be found in the International Food Additive Database.  However, enzymes and flavorings typically do not fall within the scope of the database.

April 4, 2013
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On April 4, 2013, the European Food Safety Authority (EFSA) Panel on Food Additives and Nutrient Sources added to Food (ANS) published a Scientific Opinion titled “Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.”

Microcrystalline wax is authorized for use as a surface treatment on specific goods in the EU. This scientific assessment re-evaluates the health safety of its use.

The European Union's food additive use regulations are included in the International Food Additive Database

April 3, 2013
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On March 25, 2013, Japan's Ministry of Health, Labour and Welfare (MHLW) proposed the approval of two new food additives, calcium acetate and calcium oxide. The Embassy comment period on this proposal will end on April 8, 2013.  After that, there will be a domestic public comment period and a WTO notification, with further opportunity to submit comments on this subject.  

Further information can be found in the related USDA GAIN Report.

This amendment will be included in the International Food Additive Database once it is established and in effect.  Further information on Japan's food additive regulations can be found on MHLW's Food Additive page.

March 28, 2013
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On March 7, Turkey's Ministry of Food, Agriculture and Livestock (Gıda, Tarım ve Hayvancılık Bakanlığından) published a comprehensive draft Food Additive Regulation to be incorporated into the Turkish Food Codex.  The proposal is similar in structure to European Union food additive regulations, and is available in Turkish only.  The final date for comments is April 8, 2013.

Turkey's food additive regulations are not currently included in the International Food Additive Database, but are being considered for future inclusion.

March 27, 2013
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On March 25, 2013, Health Canada's Bureau of Chemical Safety published "Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of the Enzyme Asparaginase, Obtained from Aspergillus oryzae (pCaHj621/BECh2#10), in Green Coffee."  The amendment took effect upon publication.

Further information on Canada's food additive regulations can be found on Health Canada's Food Additives page.

Canada's food additive use regulations are included in the International Food Additive Database, though enzymes as a class typically do not fall within the scope of the database.

March 27, 2013
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On March 27, China's Ministry of Health notified the WTO of a proposed regulation, National Food Safety Standard: Standards for Uses of Food Additives.  Once in effect, this comprehensive regulation will replace China's current food additive regulation, GB2760-2011.  The document is available only in Chinese.  The final date for comments is May 26, 2013.

The new regulation will be translated and added to the International Food Additive Database once it is established and in effect.

March 21, 2013
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On March 20, 2013, the European Union published Commission Regulation (EU) No 256/2013, which approves sodium ascorbate for use as an antioxidant in vitamin D preparations that are intended for use in infant formulae and follow-on formulae.

The EU's food additive use regulations are included in the International Food Additive Database. However, the database includes regulations on additive use in foods, not, as in this case, carryover residues from use in other additives.

March 20, 2013
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On March 19, 2013, the European Union published Commission Regulation (EU) No 244/2013, which approves tricalcium phosphate for use as an anti-caking agent in nutrient preparations that are intended for use in infant formulae and follow-on formulae.

The EU's food additive use regulations are included in the International Food Additive Database. However, the database includes regulations on additive use in foods, not, as in this case, carryover residues from use in other additives.

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