EFSA has evaluated the safety of caffeine and theobromine for use as food flavourings, based upon the defined safety threshold for caffeine of 5.7 mg/kg bw/day for adults (or 3.0 mg/kg bw/day for children, adolescents and pregnant or lactating women). The Panel has concluded that neither substance is expected to present safety concerns at current levels of flavouring use.

European Food Safety Authority (2017). Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF). Scientific opinion on flavouring group evaluation 49, revision 1 (FGE.49Rev1): Xanthine alkaloids from the priority list. http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.4729/epdf


The above items were taken from the June 2017 issue of Toxicology and Regulatory News which is sent automatically to members of bibra.

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