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44 th CCFA

44 th CCFA. Physical Working Group General Standard for Food Additives (GSFA) 9-10 March 2012 Hangzhou, China Photographs courtesy of the University of British Columbia Botanical Garden Centre for Plant Research. GSFA – A Work in Progress. Chronology Current Status

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44 th CCFA

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  1. 44thCCFA Physical Working Group General Standard for Food Additives (GSFA) 9-10 March 2012 Hangzhou, China Photographs courtesy of the University of British Columbia Botanical Garden Centre for Plant Research

  2. GSFA – A Work in Progress Chronology Current Status Working Group Charge and Agenda

  3. Initial Charge to the Committee Elaborate a GSFA that includes all foods Develop the GSFA based on the Denner Paper (CX/FAC 89/16): • Member nations should agree to accept the safety evaluations of JECFA. • Member nations should recognize the variability of technological need among different nations. • Decrease in government prohibitions on additives in individual foods and a greater reliance on informative labeling. • The food additive provisions of existing commodity standards should cross-reference the GSFA.

  4. GSFA Milestones Procedural Manual Revisions 2007 Food Category System 2004 Table 3 1997 GSFA Online 2006 Denner 1989 GSFA WG 1991 GSFA Preamble 1995 FAO/WHO Conference 1991 Annex A 2001 R/A Principles 2005 Kermode 1986

  5. Food Additive Related Codex Texts General Standard for Food Additives (CODEX STAN 192-1995) List of Advisory Specifications for Food Additives (CAC/MISC 6-2001) Labelling of Food Additives when Sold as Such (CODEX STAN 107-1981) Class Names and the International Numbering System for Food Additives (CAC/GL 036-1989) Labelling of Prepackaged Foods (CODEX STAN 001-1985) Codex commodity standards

  6. Structure of the GSFAPreamble 6. Description of the standard Preamble Annex A(Guidelines for the estimation of appropriate levels of use of food additives) Annex B(Food categorization system for the GSFA) Annex C(Cross reference of CX standards and FCS) Table 1Alphabetically by Food Additives Table 2By Food Category Table 3Foods Generally Annex(Food categories excluded from the general conditions of Table 3)

  7. “Tools” for Developing the GSFA Tables Additive use Information (CX-Stan., Codex Members) JECFA Evaluation INS System Food Category System GSFA JECFA ADI eWorking Groups Exposure Assessment (JECFA or Annex A) Technological Justification

  8. GSFA – Food Additive Tables ~300 additives assigned JECFA ADIs • 125 Additives with Numeric or “Acceptable” ADIs • 180 Additives ADI “Not Specified” 16 Major Food Categories

  9. Additives Assigned Numeric or “Acceptable” ADIs Total No.: 125 Adopted: 88 (51) Food Additive Provisions Step 3: 104 Step 4: 523 Step 5: 174 Step 6: 1006 Total Steps 3, 4, 6, 7: 1801 Adopted: 2199 Additives Assigned ADI Not Specified Total No.: 149/180 Adopted: 41 (3) Food Additive Provisions Step 3: 309 Step 4: 140 Step 5: 1373 Step 6: 219 Total Steps 4 & 7: 2041 Adopted: 84 GSFA Status: Tables 1 & 2

  10. GSFA Status: Tables 1 & 2

  11. GSFA Status: Tables 1 & 2

  12. Working Group Charge from 43rd CCFA • (i) Pending proposals included in CX/FA 11/43/7 and written comments submitted at the 43rd CCFA (CX/FA 12/44/7, App. I, II, & III & CX/FA 12/44/8); • (ii) Provisions related to food categories 05.0, 05.1, 05.2 & 05.4, included in CX/FA 11/43/8, taking into account written comments submitted at the 43rd CCFA (CX/FA 12/44/7, App II); • (iii) Comments and information on uses and use levels of cassia gum (INS 427) (CX/FA 12/44/8); • (iv) Horizontal approach for “acidity regulators” and “emulsifiers, stablizers & thickeners” listed in Table 3 of the GSFA (CX/FA 12/44/9 Add. 1); • (v) Draft and proposed draft food additive provisions in Table 1 and 2 of the GSFA of the Table 3 additives (REP 11/FA, App. X & CX/FA 12/44/9), taking into account comments submitted (CX/FA 12/44/9 Add. 2), and the horizontal approach for the consideration of the “acidity regulators” and “emulsifiers, stabilizers, thickeners” (CX/FA 12/44/9 Add. 1); and • (vi) Report of the e-WG on provisions for aluminium containing food additives (CX/FA 12/44/10).

  13. Working Group Agenda • Pending draft and proposed draft food additive provisions (CX/FA 12/44/7) • Comments on Several Food Additives (REP11/FA App. VI and VII) (Replies to CL 2011/4-FA, Part B, points 9, 10, 11 and CL 2011/17-FA) (CX/FA 12/44/8) • Proposed horizontal approach for consideration of provisions in Table 1 and Table 2 of the food additives listed in Table 3 with “acidity regulator and emulsifier, stabilizer and thickener” functions (CX/FA 12/44/9 Add. 1) • Draft and proposed draft food additive provisions (provisions in Table 1 and 2 of Table 3 food additives with “acidity regulators and “emulsifier, stabilizer and thickener” function) (CX/FA 44/12/9, CX/FA 12/44/9 Add. 2) • Provisions for aluminium containing food additives of the GSFA (CX/FA 12/44/10)

  14. Agenda IV: Pending draft and proposed draft food additive provisions (CX/FA 12/44/7 Appendix I and II)

  15. Agenda IV: Pending draft and proposed draft food additive provisions (CX/FA 12/44/7 Appendix III) • Table 3 Additives • Lycopenes (160d(i, ii & iii)) • Sodium Hydrogen Sulfate (514(ii)) • New Proposals • Sucrose Oligoesters (473a) • Cylcotetraglucose (1504(i) & Cyclotetraglucose Syrup (1504(ii)) • Information Requested on Specific Provisions • Caramel III, ammonia process (INS 150c) (01.6.1, 01.6.2, 01.6.4, 06.4.2 and 12.7) • Nisin (INS 234) (01.6.1 Unripened Cheese) • Phosphates (14.2.3 Grape wines)

  16. Agenda V:Comments on Several Food Additives (REP11/FA App. VI and VII) (Replies to CL 2011/4-FA, Part B, points 9, 10, 11 and CL 2011/17-FA) (CX/FA 12/44/8) • Cassia Gum (427) • Rep 11/FA Appendix VI • Erythrosine (127) • Lauric Arginate Ethyl Ester (243) • Steviol Glycosides (960) • Sulfites • REP 11/FA Appendix VII • Steviol Glycosides (960) • Carotenoids (INS 160a(i), 160a(iii), 160e, 160f)

  17. Agenda VI: Horizontal approach for Table 3 additives (CX/FA 12/44/9 Add. 1) • Appendix I (Acidity Regulators) • Appendix II (Emulsifiers, Stabilizers and Thickeners ) • Three categories of recommendations • Recommendation 1: Food categories in which the use of the food additive functional class is technologically justified. • Recommendation 2: Food categories in which the use of the food additive functional class is not technologically justified. • Recommendation 3: Food categories to be discussed by this Working Group.

  18. Agenda VII: Application of Horizontal Approach Draft and proposed draft food additive provisions (provisions in Table 1 and 2 of Table 3 food additives with “acidity regulators and “emulsifier, stabilizer and thickener” function) (CX/FA 44/12/9, CX/FA 44/12/9 Add. 2)

  19. Agenda VIII: Aluminium containing food additives of the GSFA (CX/FA 12/44/10, CX/FA 12/44/10 Add. 1) • Recommendation 1: Only numerical MLs should be set for aluminium-containing food additives. All MLs should be reported on an “as aluminium” basis only and to include Note 6 (“As aluminium”) accordingly. • Recommendation 2: When more than one molecular formula is identified for an aluminium-containing food additive, the conversion shall take the average percentage of Al amongst the molecular formulas. • Recommendation 3: Revise Note 174 to read: Singly or in combination: sodium aluminosilicate (INS 554), calcium aluminium silicate (INS 556), and aluminium silicate (INS 559). • Recommendation 4: Table with provisions recommended for adoption. • Recommendation 5: Table with provisions recommended for further discussion. • Recommendation 6: Table with provisions recommended for circulation for comments at Step 3. • Recommendation 7: Table with provisions recommended for revocation or discontinuation of work.

  20. Priority Additives for the 45th CCFA

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