12 January - 20 June 2016

Legislation headlines

  • Updated method for determination of the peroxide value of olive oil
  • Amendment regarding the use of sucralose (E 955) as a flavour enhancer in chewing gum with added sugars or polyols
  • Setting a cap on the use of trans fatty acids
  • Entering a name in the register of protected designations of origin Korčulansko maslinovo ulje (PDO)
  • Entering a name in the register of protected designations of origin Paška janjetina (PDO)
  • Entering a name in the register of protected geographical indications Culurgionis d'Ogliastra (PGI)
  • Entering a name in the register of protected geographical indications Pizzoccheri della Valtellina (PGI)
  • Scientific opinions

Updated method for determination of the peroxide value of olive oil
Commission Regulation (EEC) No 2568/91 defines the chemical and organoleptic characteristics of olive oil and olive-pomace oil and lays down methods of assessing those characteristics. Those methods are regularly updated on the basis of the opinion of chemical experts and in line with the work carried out within the International Olive Council (IOC).  In order to ensure the implementation at Union level of the most recent international standards established by the IOC, the method for the determination of the peroxide value set out in Regulation (EEC) No 2568/91 should be updated.

Amendment regarding the use of sucralose (E 955) as a flavour enhancer in chewing gum with added sugars or polyols
On 19 January 2015 an application was submitted for authorisation of the use of sucralose (E 955) as a flavour enhancer in chewing gum with added sugars or polyols.  Sucralose was evaluated in 2000 by the European Union Scientific Committee on Food (SCF) which established an acceptable daily intake (ADI) of 15 mg/kg body weight/day.  The use of sucralose (E 955) as a flavour enhancer in chewing gum with added sugars or polyols increases the overall intensity of the flavour of the chewing gum, and maintains that intensity over a longer period of time as the gum is chewed, compared to other food additive(s) formulations. Increasing the intensity and longevity of the flavour thus provides the consumer with a better overall experience whilst chewing the gum.  Authorising sucralose at 1 200 mg/kg in chewing gum with added sugars or polyols would lead to an increase in the intake of E 955 within the following limits: between 0 up to 0,1 % of the ADI in the case of mean consumption and between 0 up to 4,3 % of the ADI in the case of high level consumption. This is considered to be an additional minor exposure of the consumer and therefore is not of safety concern.  Therefore, it is appropriate to authorise the use of sucralose (E 955) as a flavour enhancer at a maximum level of 1 200 mg/kg in chewing gum with added sugars or polyols (food subcategory 5.3).

Setting a cap on the use of trans fatty acids
Members of the Environment, Public Health and Food Safety Committee of the European Union have voted in favour of a motion to cap the use of trans fatty acids by setting legal limitations across member states.  The draft motion for resolution states that the European Parliament "Believes that the lack of awareness among consumers regarding the adverse health impact of TFAs makes mandatory TFA labelling an ineffective tool in the attempt to reduce the TFA intake among European citizens" and continues by stating that they "Call on the Commission to propose as soon as possible mandatory limits on industrial TFAs in order to reduce their intake amongst all population groups."  They "further asks the Commission to collaborate with Member States to increase nutrition literacy of the population, and to engage with the industry to encourage the healthy reformulation of their products."  The draft resolution notes that "consumption of industrially produced partially hydrogenated vegetable oils has been associated with an increased risk of cardiovascular disease, infertility, endometriosis, gallstones, Alzheimer’s disease, diabetes and some cancers."

Entering a name in the register of protected designations of origin Korčulansko maslinovo ulje (PDO)
Croatia's application to register the name ‘Korčulansko maslinovo ulje’ was published in the Official Journal of the European Union.  As no statement of opposition has been received by the Commission, the name ‘Korčulansko maslinovo ulje’ should therefore be entered in the register.

Entering a name in the register of protected designations of origin Paška janjetina (PDO)
Croatia's application to register the name ‘Paška janjetina’ was published in the Official Journal of the European Union.  As no statement of opposition has been received by the Commission, the name ‘Paška janjetina’ should therefore be entered in the register,

Entering a name in the register of protected geographical indications Culurgionis d'Ogliastra (PGI)
Italy's application to register the name ‘Culurgionis d'Ogliastra’ was published in the Official Journal of the European Union.  As no statement of opposition has been received by the Commission, the name ‘Culurgionis d'Ogliastra’ should therefore be entered in the register.

Entering a name in the register of protected geographical indications Pizzoccheri della Valtellina (PGI)
Italy's application to register the name ‘Pizzoccheri della Valtellina’ was published in the Official Journal of the European Union.  As no statement of opposition has been received by the Commission, the name ‘Pizzoccheri della Valtellina’ should therefore be entered in the register.

Scientific opinions

Modification of existing MRL for diflufenican in olives for oil production

Modification of existing MRL for metribuzin in olives for oil production

Relevance of new scientific evidence for former EFSA GMO Panel scientific outputs on GM maize

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