Flavor and Extract Manufacturers Association of the United States

Flavor and Extract Manufacturers Association of the United States (2004). "Respiratory Health and Safety in the Flavor Manufacturing Workplace.". Flavor and Extract Manufacturers Association of the United States, Washington, DC. Available at http //www. femaflavor.org/html/public/Respiratory Rpt.pdf. 

Lucas, C.D., Putnam, J.M. Hallaghan, J.B. (1999) Flavor and Extract Manufacturers Association of the United States 1995 Poundage and Technical Effects Update Survey, Washington DC, Flavor and Extract Manufactrrrers Association of the United States, p. 61... 

An assessment of the potential presence of PHAs in process flavors, and the implications for the safety assessment of these flavors, was sponsored by the Flavor and Extract Manufacturers Association of the United States (FEMA). The assessment was conducted in three stages (1) identification and quantification of PHAs in process flavors (2) identification of the food categories which could potentially contain process flavors and calculation of their respective daily per capita intakes and (3) determination of the daily per capita intake of PHAs through consumption of foods identified as sources of naturally-occurring PHAs compared to foods containing process flavors. 

Flavor and Extract Manufacturers Association of the United States (FEMA) www.femaflavor.org... 

These conclusions were made on the presentation of scientific, manufacturing and use information provided by the manufacturers though their trade association, die Flavor and Extract Manufacturers Association (FEMA) of the United States (7). 

The totai annuai voiume of production of the 51 simpie aiiphatic and aromatic suifides and thiois is approximateiy 182 kg in Europe (European Fiavour and Fragrance Association, 2005), 80 kg in the United States of America (USA) (Flavor and Extract Manufacturers Association, 2006) and 3 kg in Japan (Japanese Flavor and Fragrance Manufacturers Association, 2002). in Europe, approximately 72% of the total volume is accounted for solely by diethyl trisulfide (No. 1701), whereas in the USA, (S)-1-methoxy-3-heptanethiol (No. 1671), ( )-isobutyl 3-methylthiobutyrate (No. 1677), methyl (methylthio)acetate (No. 1691), bis(1-mercaptopropyl)sulfide (No. 1709) and S-allyl-L-cysteine (No. 1710) account for 84% of the total volume of production. The daily per capita intake of each agent is reported in Table 1. Annual volumes of production of this group of flavouring agents are summarized in Table 2. 

Flavor and Extract Manufacturer s Association of the United States (FEMA). 1975. Results of Second EM.A Survey of Flavoring Ingredients Average Maximum Use Levels. FEMA, Washington, DC. 

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