12 January - 20 June 2016

Legislation headlines

  • Application for entering a name in the register of protected geographical indications ‘Scrumbie de Dunăre afumată’ (PGI)
  • Amendment regarding the use of polyglycerol polyricinoleate (E 476) in emulsified sauces
  • Application for entering a name in the register of protected geographical indications ‘Cioccolato di Modica’ (PGI)
  • Use of Thaumatin (E 957) as a flavour enhancer in certain food categories
  • Scientific opinions

Application for entering a name in the register of protected geographical indications ‘Scrumbie de Dunăre afumată’ (PGI)
Romania have applied for ‘Scrumbie de Dunăre afumată’ to enter the register of protected geographical indications.  ‘Scrumbie de Dunăre afumată’ is smoked Pontic shad from the Danube Delta. This fish belongs to the Clupeidae family — species: Alosa pontica (Eichwald); subspecies: Alosa pontica var. Danubii. Weighing a minimum of 250 grams and a maximum of 400 grams and with a length of between 25 and 30 cm, it is processed whole and is salted and cold-smoked using an ancient method specific to the defined geographical area. The smoked fish has a metallic golden colour due to the smoking process that is evenly spread across its whole surface, and a succulent texture and a lightly-salted, smoked-fish taste with an oily consistency.

Amendment regarding the use of polyglycerol polyricinoleate (E 476) in emulsified sauces
Polyglycerol polyricinoleate (E 476) is an already authorised food additive in food category 12.6 ‘Sauces’ (at a maximum level of 4 000 mg/kg), but only for dressings. An application was submitted for the authorisation of the use of polyglycerol polyricinoleate (E 476) as an emulsifier in emulsified sauces.  Fat reduction in processed food, such as emulsified sauces, is normally achieved by the use of thickeners. However, thickeners lead to an undesirable modification of the organoleptic properties of the food when used above a certain concentration. An additional reduction of fat content can be achieved in some foods, such as emulsified sauces, by the use of emulsifiers capable of stabilising a high content of water inside fat. In studies carried out by the applicant comparing the effectiveness of different emulsifiers for further fat reduction in emulsified sauces, polyglycerol polyricinoleate (E 476) gave the best results both in terms of physical as well as organoleptic properties of the obtained emulsified sauce. The level of polyglycerol polyricinoleate (E 476) needed to achieve the intended technological function was 4 000 mg/kg.  The Commission requested the Authority to evaluate the safety of the proposed extension of use of polyglycerol polyricinoleate (E 476) in emulsified sauces in addition to the re-evaluation of the safety of this substance. Which noting that at this level this would be safe for human consumption although recommended a number of amendments to the specification.  Therefore, it is appropriate to authorise the use of polyglycerol polyricinolate (E 476) as an emulsifier in emulsified sauces, including dressings, in food category 12.6 ‘Sauces’ (at a maximum level of 4 000 mg/kg).

Application for entering a name in the register of protected geographical indications ‘Cioccolato di Modica’ (PGI)
Italy have applied for ‘Cioccolato di Modica’ to enter the register of protected geographical indications.  The name ‘Cioccolato di Modica’ designates exclusively the product obtained by working bitter cocoa paste with sugar.

Use of Thaumatin (E 957) as a flavour enhancer in certain food categories
thaumatin (E 957) is authorised for use in the Union as a food additive in various food categories and at specific use levels.  An application was submitted for the extension of use of thaumatin (E 957) as a flavour enhancer in several food categories at specific use levels. EFSA evaluated thaumatin and reported that the safety of the proposed extensions of use and use levels of thaumatin (E 957) as a food additive. In providing such opinion the Authority decided that a comparison of the exposure resulting from the current uses and use levels with the exposure resulting from the additional proposed uses would be sufficient to address the safety of thaumatin. The use of thaumatin (E 957) as a flavour enhancer improves the organoleptic properties of savoury food products. Thaumatin can enhance the existing umami and savoury taste in sauces and snacks, making food products more appealing for human taste.  It is therefore appropriate to authorise the use of thaumatin (E 957) as a flavour enhancer in products of food categories 12.6 ‘Sauces’ and 15.1 ‘Potato-, cereal-, flour- or starch-based snacks’ at a maximum level of 5 mg/kg in each food category.

Application for entering a name in the register of protected designation of origin  ‘Vlees van het rood ras van West-Vlaanderen’ (PGI)
Belgium have applied for Vlees van het rood ras van West-Vlaanderen to enter the register of protected designation of origin.  The name ‘Vlees van het rood ras van West-Vlaanderen’ may be used only for fresh meat from females of the Belgian Red breed that are between three and a half and eight years old and from steers of the Belgian Red breed that are between two and three and a half years old.

Scientific opinions

Safety and efficacy of Lactobacillus acidophilus D2/CSL (Lactobacillus acidophilus CECT 4529) as a feed additive for cats and dogs

EFSA‐Member State multilingual online survey on communicating uncertainty to different target audiences

Guidance on the assessment of the efficacy of feed additives

Safety of natural mixture of dolomite plus magnesite and magnesium‐phyllosilicates (Fluidol) for all animal species

Safety and efficacy of Bacillus subtilis KCCM 10673P and Aspergillus oryzae KCTC 10258BP when used as a technological feed additive for all animal species

Safety evaluation of food enzyme glucan 1,4‐α‐maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S‐27588)

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM‐SM)

Risk of survival, establishment and spread of Batrachochytrium salamandrivorans (Bsal) in the EU

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)

Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

Flavouring group evaluation 77 revision 3

Hemicell® HT for poultry and pigs

Safety and efficacy of Kelforce® (l‐glutamic acid, N,N‐diacetic acid, tetrasodium salt (GLDA‐Na4)) as a feed additive for chickens for fattening

Review of the existing maximum residue levels for glyphosate according to Article 12 of Regulation (EC) No 396/2005

Evaluation of the impact of glyphosate and its residues in feed on animal health

Safety and efficacy of fumonisin esterase from Komagataella phaffii DSM 32159 as a technological feed additive for pigs and poultry

Safety and efficacy of Taminizer D (dimethylglycine sodium salt) as a feed additive for chickens for fattening

Safety and efficacy of cumin tincture (Cuminum cyminum L.) when used as a sensory additive for all animal species

Update of the Scientific Opinion on opium alkaloids in poppy seeds

Safety of shrimp peptide concentrate as a novel food pursuant to Regulation (EU) 2015/2283

Safety and efficacy of Amylofeed® (endo‐1,3(4)‐β‐glucanase and endo‐1,4‐β‐xylanase and α‐amylase) as a feed additive for piglets and minor growing porcine species

Focussed assessment of certain existing MRLs of concern for acetamiprid and modification of the existing MRLs for table olives, olives for oil production, barley and oats

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