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Regulatory Oversight and Safety Assessment of Flavorings

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Springer Handbook of Odor

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Abstract

This chapter serves as an example of governmental regulatory oversight and safety assessment of flavorings. In the European Union (EU), the regulatory framework for the use of flavorings in and on foods is provided by Regulation (EC) No 1334/2008. The Regulation provides for three basic regulatory tools: (i) a Union list of flavorings and source materials approved for use in and on foods, (ii) conditions of use of flavorings and food ingredients with flavoring properties in and on foods, and (iii) rules on the labeling of flavorings. The safety evaluation of flavoring substances has been performed using a group-based approach. The procedure is based on a decision tree that considers information on structure–activity relationships, metabolism, intake, and toxicity.

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Abbreviations

APET:

added portions exposure technique

FGE:

flavoring group evaluation

MSDI:

maximized survey-derived daily intake

mTAMDI:

modified theoretical added maximum daily intake

NOAEL:

no observed adverse effect level

References

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Authors and Affiliations

  1. Chair of General Food Technology, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising-Weihenstephan, Germany

    Karl-Heinz Engel

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  1. Karl-Heinz Engel
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Correspondence to Karl-Heinz Engel .

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Editors and Affiliations

  1. Fraunhofer-Institut for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Andrea Buettner

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Engel, KH. (2017). Regulatory Oversight and Safety Assessment of Flavorings. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_15

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