Fifty years ago, FEMA (the US Flavor and Extract Manufacturers Association) began an ambitious programme designed to assess the safety and GRAS (“generally recognized as safe”) status of flavouring ingredients. Over the years, this long-running programme has embraced numerous developments in approaches to the safety assessment of flavouring compounds, as described in a recent paper by two US reviewers. The reviewers point out that a key aspect of the FEMA programme (and the flavouring assessments undertaken by the EU and JECFA) is that single chemically defined flavourings are assessed as members of groups of structurally-related substances, with a particular focus on their metabolic fate (Hallagan J.B. and Hall R.L., Food and Chemical Toxicology 2009, 47, 267; {180871}

The above item was taken from the March 2009 issue of Toxicology and Regulatory News which is sent automatically to members of bibra (click here for more details).

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