Guidelines for the Assessment of Flavoring Substances in Foods on Health

摘要

The Food Safety Commission of Japan published the new guidelines for the risk assessment of flavoring substances on May 17, 2016. The new guidelines were established on the experiences on the risk assessment of “internationally commonly used flavors”, referring to the approach for the risk assessment of flavorings in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA). From now on, the risk assessment of flavoring substances is conducted according to these guidelines.