Food contact materials, flavouring substances and smoke flavourings [PDF]
EFSA Journal, 2012 <p>The EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel) and the subsequent Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) have undertaken evaluations of
Engel K-H +8 more
exaly +3 more sources
Coolants, organic acids, flavourings and other additives that facilitate inhalation of tobacco and nicotine products: implications for regulation. [PDF]
Tob ControlTo inform regulatory policy, this article summarises findings on inhalation facilitation from the ninth report of the WHO Study Group on Tobacco Product Regulation.
Talhout R, Leventhal AM.
europepmc +2 more sources
A Profile of Flavourings in Commercial Complementary Foods in South Africa [PDF]
Maternal and Child NutritionResearch into the sugar content of commercial complementary foods (CCFs) for infants and young children (IYC) has been extensive, but little attention has been given to flavourings in these products. This study aimed to create a profile of the prevalence
Wilana Barnard +2 more
doaj +2 more sources
The 2024 European Union monitoring report on food additives and flavourings (1st pilot) [PDF]
EFSA JournalThis EFSA report presents the results of the 2024 European Union (EU) pilot monitoring programme on food additives and flavourings, in response to a mandate from the European Commission.
European Food Safety Authority (EFSA) +7 more
doaj +2 more sources
Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods
Scientific African, 2020 The aim of this study was to determine the chemical composition of the liquid smoke flavouring obtained from the pyrolysis of five tropical kinds of wood.
Alphonse Sokamte Tegang +4 more
exaly +2 more sources
Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species [PDF]
EFSA Journal, 2014 Chemical group (CG) 34 comprises amino acids, of which 20 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of D,L-valine because of the lack of data on its purity. The Panel cannot conclude on the
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +2 more sources
Scientific Opinion on the safety and efficacy of aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols and esters with esters containing tertiary alcohols ethers (chemical group 6) when used as flavourings for all animal species [PDF]
EFSA Journal, 2012 Chemical group 6 consists of aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols and esters with esters containing tertiary alcohols ethers, of which 13 are currently authorised for use as flavours in food.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +2 more sources
Scientific Opinion on the safety and efficacy of benzyl alcohols, aldehydes, acids, esters and acetals (chemical group 23) when used as flavourings for all animal species [PDF]
EFSA Journal, 2012 <p>Chemical group 23 consists of benzyl alcohols/aldehydes/acids/esters/acetals, of which 36 are currently authorised for use as flavours in food.
EFSA Panel on Additives and Products or Substances used in Animal Feed
doaj +2 more sources
Guidance on the data required for the risk assessment of flavourings to be used in or on foods
EFSA Journal, 2010 This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring ...
G. Aquilina +35 more
exaly +2 more sources
Reducing attractiveness of e-liquids: proposal for a restrictive list of tobacco-related flavourings
Tobacco Control, 2023 Objective Electronic cigarettes are addictive and harmful, and flavour is a key factor determining their abuse liability. Both adult smokers and young non-smokers like sweet and fruity flavours in particular.
J. Pennings +10 more
semanticscholar +1 more source