What are the main scientific sources for additives?

Updated 3 weeks ago by Benoit

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EFSA, 2004. NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2004. Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] on a request from the Commission relating to the evaluation of allergenic foods for labelling purposes. EFSA Journal 2004;32, 197 pp. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2004.32


EFSA, 2005. Opinion of the Scientific Panel on Food Additives,  Flavourings, Processing Aids and Materials in Contact with Food  on a request from the Commission related to  Semicarbazide in foods (2005) https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2005.219


EFSA, 2008. Assessment of the results of the study by McCann et al.(2007) on the effect of some colours and sodium benzoate on children's behaviour‐Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC). EFSA Journal, 6(3), 660. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.660


EFSA, 2008. EFSA evaluates Southampton study on food additives and child behaviour. https://www.efsa.europa.eu/en/press/news/080314


EFSA, 2009. Panel on Food Additives and Nutrient Sources Added to Food. (2009). Scientific Opinion on the re‐evaluation Tartrazine (E 102). EFSA Journal, 7(11), 1331. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2009.1331


EFSA, 2010. Long‐term dietary exposure to different food colours in young children living in different European countries. EFSA Supporting Publications, 7(5), 53E. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2010.EN-53


EFSA, 2010. Panel on Food Additives and Nutrient Sources added to Food (ANS). (2010). Scientific Opinion on the re‐evaluation of Brilliant Blue FCF (E 133) as a food additive. EFSA Journal, 8(11), 1853. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2010.1853


EFSA, 2010. Scientific Opinion on the appropriateness of the food azo-colours Tartrazine (E 102), Sunset Yellow FCF (E 110), Carmoisine (E 122), Amaranth (E 123), Ponceau 4R (E 124), Allura Red AC (E 129), Brilliant Black BN (E 151), Brown FK (E 154), Brown HT (E 155) and Litholrubine BK (E 180) for inclusion in the list of food ingredients set up in Annex IIIa of Directive 2000/13/EC. EFSA Journal, 8(10):1778 https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2010.1778


EFSA, 2011. Panel on Food Additives and Nutrient Sources added to Food (ANS) (2011). Revised exposure assessment for steviol glycosides for the proposed uses as a food additive. EFSA Journal 2011;9(1):1972, 19 pp. doi:10.2903/j.efsa.2011.1972 https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2011.1972


EFSA, 2011. Panel on Food Additives and Nutrient Sources added to Food (ANS), 2011. Scientific Opinion on the re‐evaluation of caramel colours (E 150 a, b, c, d) as food additives. EFSA Journal, 9(3), 2004. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2011.2004


EFSA, 2011. Panel on Food Additives and Nutrient Sources added to Food (ANS). (2011). Scientific Opinion on the re‐evaluation of butylated hydroxyanisole–BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392. https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2011.2392


EFSA, 2011. Scientific Opinion on the substantiation of health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D‐tagatose, isomaltulose, sucralose and polydextrose and maintenance of tooth mineralisation by decreasing tooth demineralisation (ID 463, 464, 563, 618, 647, 1182, 1591, 2907, 2921, 4300), and reduction of post‐prandial glycaemic responses (ID 617, 619, 669, 1590, 1762, 2903, 2908, 2920) pursuant to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), 2076. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2011.2076


EFSA, 2012. European Food Safety Authority. (2012). Refined exposure assessment for caramel colours (E 150a, c, d). EFSA Journal, 10(12), 3030. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2012.3030


EFSA, 2012. Panel on Food Additives and Nutrient Sources added to Food (ANS). (2012). Scientific Opinion on the re‐evaluation of butylated hydroxytoluene BHT (E 321) as a food additive. EFSA Journal, 10(3), 2588. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2012.2588


EFSA, 2013. Scientific Opinion on the re-evaluation of aspartame (E 951) as a food additive. EFSA Journal 2013;11(12):3496. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2013.3496


EFSA, 2014. ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), 2014. Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive. EFSA Journal 2014;12(5):3639, 23 pp. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2014.3639


EFSA, 2015. ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), 2015. Scientific Opinion on the extension of use of steviol glycosides (E 960) as a food additive. EFSA Journal 2015;13(6):4146, 20 pp. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2015.4146


EFSA, 2015. Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of cochineal, carminic acid, carmines (E 120) as a food additive. EFSA Journal, 13(11), 4288. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2015.4288


EFSA, 2015. Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives. EFSA Journal, 13(6), 4144. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2015.4144


EFSA, 2015. Refined exposure assessment for Allura Red AC (E 129). EFSA Journal, 13(2), 4007. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2015.4007


EFSA, 2016. Panel on Food Additives and Nutrient Sources (ANS). (2016). Scientific Opinion on the re‐evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives. EFSA Journal, 14(3), 4433. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2016.4433


EFSA, 2016. Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives. EFSA Journal 2016; 14(4): 4438. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2016.4438


EFSA, 2017. ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), 2017. Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute. EFSA Journal 2017; 15( 5):4784, 14 pp. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.4784


EFSA, 2017. Call for technical and toxicological data on sweeteners authorised as food additives in the EU. https://www.efsa.europa.eu/sites/default/files/engage/170621.pdf


EFSA, 2017. Efsa Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal 2017;15(6):4786. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.4786


EFSA, 2017. Panel on Food Additives and Nutrient Sources added to Food (ANS) (2017). Re‐evaluation of glycerol (E 422) as a food additive. EFSA Journal, 15(3), e04720 https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.4720


EFSA, 2017. Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., ... & Leblanc, J. C. (2017). Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA Journal, 15(7), e04910. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.4910


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EFSA, 2018. Call for food additives usage level and / or concentration data in food and beverages intended for human consumption. https://www.efsa.europa.eu/sites/default/files/consultation/callsfordata/180122.pdf


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EFSA, 2018. Call for technological data on mono- and di-glycerides of fatty acids (E 471) for uses as a food additive in foods for all population groups including infants below 16 weeks of age https://www.efsa.europa.eu/sites/default/files/consultation/callsfordata/2018-00953_Call-for-data_mono-and-di-glycerides-of-fatty-acids-E471.pdf


EFSA, 2018. Panel on Food Additives and Nutrient Sources added to Food (ANS) (2018). Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives. EFSA Journal, 16(4), e05238. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2018.5238


EFSA, 2018. Panel on Food Additives and Nutrient Sources added to Food (ANS), Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Di Domenico, A., ... & Gott, D. (2018). Re‐evaluation of celluloses E 460 (i), E 460 (ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives. EFSA Journal, 16(1), e05047. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2018.5047


EFSA, 2018. Report on “Stability of sorbic acid (E 200) and its potassium salt (E 202) during food processing and storage”. Celanese Europe B.V. Review submitted to EFSA by EC on 23 October 2018 https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2019.5625


EFSA, 2019. Outcome of the questions for health professionals in the fields of nephrology, mineral metabolism, cardiovascular and nutrition medicine on phosphates food additives re-evaluation. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/sp.efsa.2019.EN-1624


EFSA, 2019. Panel on Food Additives and Flavourings (FAF) (2019). Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme‐catalysed bioconversion of purified stevia leaf extract. EFSA Journal, 17(10), e05867. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2019.5867


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EFSA, 2019. Updated Re-evaluation of food additives : tentative work programme 2019. https://www.efsa.europa.eu/sites/default/files/foodaddtentativewp19.pdf


EFSA, 2021. Safety assessment of titanium dioxide (E171) as a food additive. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2021.6585


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