Safety process flavors

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. 

The FEMA Expert Panel reviewed the data generated in this study, together with other relevant data, and concluded that process flavors do not present a safety concern under current conditions of use (Newbeme et al., 2000). 

The FDA has indicated that processed flavors were not recognized prior to September 6, 1958 and therefore are not prior-sanctioned GRAS materials. The statute authorizes die scientific community, and not the FDA, to make judgments of GRAS. Therefore, the FDA assumes diat the manufacturer has scientific evidence of the safety of process flavors. 

The result of this program led to the conclusion that "process fiavors" were not a safety concern at their current use levels and manufacturing conditions. Further, there has been no scientific data generated by, or known by the FDA, that challenges the industry s assertion that process flavors are safe. However, certain substances may be present in process fiavors that may be considered toxic. The substances in question have been die subject of significant research and risk assessments with the resulting conclusion of no healfii concerns. One of these studies is reported in this text (8). 

The member associations of I.O.F.I. have adopted the following Guidelines in order to assure the food industry and the ultimate consumer of food of the quality, safety and compliance with legislation of process flavorings. 

Typical attributes for evaluating food quality are safety, shelf life, color, taste, flavor, texture, health, and convenience. The level of a quality attribute is determined by levels of physical, microbial, physiological, chemical, and biochemical food processes, product composition, and applied technological conditions. For example, a combination of enzyme-degrading colorants, compositions and concentrations of pigments, and food structure properties contribute to a certain color level perceived by consumers. Depending on the match of expectation and experience, certain attributes will or will not be perceived as quality. ... 

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Barrier polymers, 3 375-405 applications, 3 405 barrier structures, 3 394-399 carbon dioxide transport, 3 403 flavor and aroma transport, 3 403-405 health and safety factors, 3 405 immiscible blends, 3 396-398 large molecule permeation, 3 388-390 layered structures, 3 394-396 miscible blends, 3 398-399 oxygen transport, 3 402 permanent gas permeation, 3 380-383 permeability prediction, 3 399-401 permeation process, 3 376-380 physical factors affecting permeability, 3 390-393... 

EFSA is the newly established scientific body of the EU that provides objective scientific information and evaluations on all food safety issues, including food additives. EFSA is an independent European agency located in Parma, Italy, which provides risk assessments to the European Commission, European Parliament, and Council and operates various scientific panels including the panel on food additives, flavorings, processing aids, and materials in contact with food. 

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