JECFA concludes evaluations of several food additives
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) published its summary report of the 96th meeting. The scientific experts gathered to Geneva from 27 June to 6 July to look into the safety of use of aspartame and fifteen flavourings when used in food as food additives.
For all substances, JECFA performed a comprehensive risk assessment, which is a four-step scientific process that includes hazard identification, hazard characterization, dietary exposure assessment and risk characterization. Based on that scientific process, the Committee considered related hazards that might be attributable to aspartame and to the flavouring substances.
Source: FAO
Latest Reports, scientific publications
Tools and methods to support the design and implementation of policies for agrifood systems transformation
Overview Report on the outcome of a survey in Member States in 2025 on Food Safety Culture official controls
New EU labelling requirements
A FoodSafeR perspective on emerging food safety hazards and associated risk
The 2024 European Union report on pesticide residues in food – EFSA
Food safety implications of recycled plastics and alternative food contact materials
Most Interesting Reports, scientific publications
Industry 4.0 technologies in quality and safety control systems in food manufacturing: A systematic techno-managerial analysis on benefits and barriers
Unmasking Mycotoxins in Spices – a white paper by LCG AXIO
Food Supplements – a white paper by LCG AXIO