Council proposal

Food Safety Council. Proposed system for food safety assessment. Fd. Cosmet. Toxicol. 16(Suppl. 12),... 

Recent policy decisions by the Medicines Control Council A5/80 Medicines Control Council Proposed policy... 

Scientific Comnattee, Food Safety Council "Proposed System... 

Scientific Committee, Food Safety Council Proposed System for Food Safety Assessment Food Cosmetic Toxicol. 16, Supplement 2, 1-136(1978). 

In its 1998 publication (see Further reading), the Agricultural and Food Research Council proposed the use of the following equation for estimating the energy valne of goat s milk ... 

For a long time (at the time of the preparation of the manuscript of this chapter) there was not one final document but two major draft versions the last amended Commission Proposal of 24/10/2007 (Commission Directive 91/71/EEC) and the last Council Proposal for Political Agreement of 10/12/2007 (Commission Directive 93/21/EEC), which were the basis for discussion for the Council meeting (Agriculture and Fisheries) on Decanber 17-18, 2007. The major differences between the two versions (Commission Proposal and Council Proposal) available at the end of 2007 (at the time of the preparation of this manuscript), and the impact on essential oils will be outlined below. As a final Proposal of the European Parliament and the Council had just come available shortly before submission of this manuscript for publication (Council Proposal, July 15, 2008), also this final... 

Council Proposal will be discussed briefly, in order to be as much as possible up-to-date. Meanwhile at the time of the publication of this book, the final version of the new Flavouring Regulation has been published in the Official Journal on 31 Decanber 2008 (OJ L 354,31.12.2008, p. 34) Regulation (EC) No 1334/2008. In essence this Regulation as published is the same as the final Council Proposal which was published on July 15,2008. It has entered into force on January 20, 2009 and will apply as from January 20, 2011. As of this application date, the current Flavouring Directive 88/388/EEC will be repealed. 

This is addressed by Art. 5 of the Draft Council Proposal (Art. 6 of Commission Proposal) Presence of certain substances, which refers to Annex III with the same title. Both Council and Commission proposals clearly state in the first paragraph that Substances listed in Part A of Annex III shall not be added as such to food. ... 

However, when it comes to the levels of these substances coming from the use of flavorings and food ingredients with flavoring properties (such as extracts, essential oils, herbs, and spices), the Commission and Council proposals differ slightly. 

The wording in the latest Council Proposal of July 15 (Art. 6) is essentially the same as the wording of the Council Proposal of December 10 (Art. 5). 

This means that maximnm levels of these substances also apply when the snbstances come from any type of food ingredients with flavoring properties the only difference between the Commission Proposal and the Council proposals is that in the Council proposals an exception is given to dried and/or concentrated foods that can have higher levels before they are dilnted/reconstituted. Upon dilution/reconstitution, the normal maximum levels apply again. 

Part A contains 15 substances (according to the Council proposals) or 13 substances (according to the Commission Proposal—aloin and coumarin are not in), whereas Part B contains 11 substances (according to the Council proposals) or 10 substances (according to the Commission Proposal— coumarin is not in). 

Table 22.5 lists the Substances of Part A of Annex III which may not be added as such to food and Table 22.6 lists the 11 substances of Part B with their respectively maximum levels in the various compound foods according to the Council proposals. 

There are some major differences between the Part B of Annex III in the Council proposals and the list in the Commission Proposal ... 

For Teucrin A different levels are set in the Council proposals for different compound foods, whereas in the Commission Proposal only for one category, namely alcoholic beverages, a maximum level of 2 mg/kg applies. 

Regarding the chemical names, in the Commission Proposal no trivial name is given for l-allyl-4-methoxybenzene (estragol) and 4-allyl-l,2-dimethoxy-benzene (methyleugenol) in contrast to the Council Proposal (synonyms given). 

But the most important and major difference is the statement in the Council Proposal of December 10 on top of the table, which is not in the Commission Proposal, which reads as follows ... 

However, in the latest Council Proposal of July 15, this statement has disappeared. 

Instead another footnote has been introduced applying to three of the substances that are marked with an asterisk ( ) estragol, safrole, and methyl eugenol. This footnote reads as follows (Council Proposal, July 15) ... 

Whereas the Art. 6 of the Council Proposal of July 15 discussed above (i.e.. Art. 6 of the Commission Proposal) relates to certain substances, Art. 7 of the Council Proposal of July 15 (i.e.. Art. 7 of the Commission Proposal) relates to Use of certain source materials, which is even more important in relation to herbs, spices, extracts, and essential oils. This article refers to Annex IV of the Regulation, whieh is a new annex that was not in the current Flavouring Directive 88/388/EC entitled List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties. This Annex IV consists of two parts ... 

This definition according to the Council Proposal reads as follows ... 

When looking at the situation for flavouring preparations (such as essential oils and extracts), the wording of the Commission Proposal is slightly different than that of the Council Proposal. 

The definition for flavouring preparation according to the Council proposals (versions December 10 and July 15 being identical) reads as follows (Art. 3.2(d)) ... 

However, it can also be argued that if the physical process after the distillation (e.g., extraction, drying, evaporation, condensation, dilution, etc.) intentionally modifies the chemistry of the components (which is often the case), then the end product can no longer be regarded as flavoring preparation and thus natural, according to the Council Proposal. 

List of Source Materials to which Restrictions Apply for Their Use in the Production of Flavorings and Food Ingredients with Flavoring Properties (Annex IV of Draft Flavouring Regulation, According to Council Proposal, December 10,2007)... 

List of Traditional Food Preparation Processes (Annex II of Draft Flavouring Regulation, According to Council Proposal)... 

In essence, the Council proposed to anchor the regulation of chemicals in life cycle thinking. 

The Executive Council proposes that a eonsultative mechanism be established by the Seeond Session of the Conference of the States Parties to enable approved validated spectra to be plaeed on the OPCW Central Analytical Database. The eonsultative mechanism should be implemented in the following manner ... 

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