BR Analysis | #Safe2EatEU: All food additives coded with letter E are scientifically tested in EU
One issue that has been widely debated in Romania for several years is food additives. Used by manufacturers to enhance flavors and colors, food additives have become the number one enemy of many consumers. Contrary to their perception and some opinions appearing in the public domain, all food additives coded with the letter E are scientifically tested in the EU to be safe for health. The issue will be discussed in detail at #Safe2EatEU, the Food Safety in Romania conference, organized by Business Review on August 6.
A "food additive" is any substance that is not a food or food ingredient itself, but is intentionally added in the food manufacturing process for technological purposes to improve the quality of food. Together with food enzymes and food flavorings, they form a separate category of substances called "food improvement/enhancing agents", and there is a legislative package dedicated to each of these 3 categories, according to ANSVSA.
Additives - have 26 technological uses (26 categories) - most commonly used: preservation, coloring, sweetening, stabilization of food during production, packaging or storage.
EFSA evaluates the safety of food additives on the basis of the dossier provided by an applicant (normally the manufacturer or a potential user of the food additive). The dossier must contain:
Based on these data, EFSA sets the level below which the dose of the substance can be considered safe - the so-called Acceptable Daily Intake (ADI). At the same time, EFSA estimates, based on the proposed uses in different foodstuffs, whether this ADI can be exceeded. If the ADI is not exceeded, the use of the food additive is considered safe.
In the evaluation process EFSA takes into account the maximum level requested to be added in different foodstuffs. In addition, EFSA assumes daily consumption of the highest amounts of these foodstuffs.
Only if the estimated exposure via different foodstuffs remains below the ADI, EFSA will consider the proposed use of the substances as safe.
If the ADI is exceeded, the Commission may decide to restrict the use of the additive or not to authorize it at all. The following conditions must be met for the use of a food additive to be authorized:
Important to know: R 1333/2008 - contains the list of authorized additives, maximum amounts, restrictions and exceptions in use; an additive that is not on the list - is not allowed to be used in food production; the safety of food additives is periodically re-evaluated.
The European legislative framework, also applied in Romania, requires:
- conditions for the use of additives, - maximum permitted quantities, - conditions for labeling and consumer information. - Technical quality requirements for additives: production, composition, presentation, methods of identification, purity, heavy metal/contaminant content. - Use of food additives
Maximum approved amounts - refers to the total amount of the additive in the food in question, irrespective of the source (put as such in the process, brought by a mixture with another ingredient, existing in the structure of another ingredient).
There are situations where maximum amounts are not set, but 'Quantum satis' is specified:
- Latin term for "the quantity that is necessary", - no maximum numerical level is specified, - based on good production practices, - for an ingredient, this means "add the quantity necessary to obtain the desired effect, but no more". - Labeling and information - Additives and enzymes are food ingredients, so it is mandatory to mention them in the list of ingredients on the product label.
Warning:
- Allergenic substances, e.g. sulphur dioxide - at concentrations above 10 mg/kg. - where aspartame or aspartame-acesulfame combination is present - must be indicated as a source of phenylalanine.
Labeling exceptions:
- when used as a processing aid - added only to facilitate certain steps in the technological process. Ex: defoamer (beer - additive, ind. sugar - adjuvant), - when they act as a carrier substance, - beverages containing more than 1.2% alcohol by volume (the list of ingredients is not compulsory).
So food additives cannot be used in any product and in any quantity; their quality must be appropriate and consumers must be properly informed.
Examples:
1. Tartrazine (E102) - yellow artificial coloring is often used in foods such as fizzy drinks, crisps, sweets and breakfast cereals. May only be used in: - Processed cheeses - with a maximum allowable limit (AML) of 100 mg/kg, but only in those with flavors, - canned or bottled fruit and vegetables (certain categories) - with an AML of 100 mg/kg, - processed fish and fishery products - AML - 100 mg/kg, only in smoked fish, fish paste and shellfish paste; AML - 250 mg/kg, only in precooked shellfish, - flavored wines and wine-based drinks - AML - 100 mg/kg, only in bitter soda, americano, bitter vino. As tartrazine has been linked to allergic reactions in some people and has been suggested to cause hyperactivity in children, the label should state: the name or E-number of the colorant and the indication: 'may adversely affect children's activity and attention'.
2. Aspartame (E951) - is an artificial sweetener used in a variety of products including diet drinks, chewing gum and desserts. Doses approved for use range from quantum satis (not a numerical limit, it is the amount needed to achieve the desired effect, but no more) to 6000 mg/kg. It is authorized for use in ice creams, fruit and vegetable preparations, preserved fruits and vegetables, jams, jellies, spreads, cereals and pastries, chocolate and cocoa products, confectionery, decorations and fillings, products for special nutritional purposes, dietetic foods, soft drinks, food supplements, etc. It is considered safe for use in food, but some studies have linked aspartame to health problems, including headaches, digestive problems and even the risk of certain types of cancer. Labeling of products containing aspartame and/or aspartame-acesulfame must include the statement: "contains a source of phenylalanine".
3. Polyols (sweeteners) are alcoholic sugars and are a common ingredient in functional foods - mainly found in sports bars. Polyol products are growing in popularity. Polyols have a sweet taste and very low calorie content, which is why they are used by the food industry as a substitute for simple sugars: fructose and glucose. The main advantage of polyols is their low caloric value and low glycemic index, but also the fact that they are absorbed slowly, so they do not cause a sugar spike. Other advantages of polyols are that they do not cause tooth decay. Side effects of polyols are reported as abdominal pain, bloating and diarrhea. These are temporary. It is also indicated that the use of polyols may lead to gastrointestinal motility disturbances and, as a result, may cause dehydration and vitamin and mineral deficiencies.
Examples of polyols:
- Erythritol (E 968) is used in the food and pharmaceutical industry, in tablet form it can be used by diabetics and people with lactose intolerance. In flavored beverages it is limited to 16000 mg/l only in low energy foods or foods with no added sugars, only as a flavor enhancer. - xylitol (E 967) is a sweetening ingredient for chewing gum; it has anti-caries effects and can be consumed in any amount. - isomalt (E 953) has anti-caries properties, prevents sweets from sticking to fatty tissue.
The labeling of a table-top sweetener containing polyols must include the statement "excessive consumption may have laxative effects".
Who is responsible?
Food safety must be addressed as everyone's responsibility, but the primary responsibility lies with food business operators. They must identify possible risks in their work and establish preventive and corrective measures where necessary. When they have information that a product may contain ingredients that pose a risk or possible risk to the health of consumers, they must notify ANSVSA and work with their beneficiaries/suppliers to remove these products from the entire food chain. If the products have reached consumers, operators are obliged to inform them so that they do not consume them and return them.
ANSVSA is in Romania the guarantor of compliance with the rules based on scientific opinions, since joining the European Union; Ro Ro participates together with other EU Member States in the legislative and decision-making process and supports the strengthening of these rules.
Representatives of ANSVSA participate both in the EC working groups that analyze EFSA's scientific opinions on various food additives and in the Standing Committees that take decisions on the regulation of this area.
At national level, the official control carried out by ANSVSA aims at:
- Identification of the stages at which additives are added (flow chart), - the food operator's existing procedures and records demonstrating how its own risk analysis of food additives is carried out (hazard identification, HACCP plan, measures applied, etc.), - verification of manufacturing recipes and whether the additives have been used according to the legislation, - verification of the specifications of the additives used (prescribed conditions of use), - storage conditions, expiry dates and additive labels, - final product labeling, - sampling.
The official food safety control system is designed on the basis of information on the identified risks associated with the foodstuffs, the history of the field of activity, the background of the operators active in the field, the reliability of any of their own controls that have already been carried out, any other information on non-compliances.
The control of the use of additives is carried out by official inspectors in the production process, using specific techniques, aimed both at controlling the intentional use of an unauthorized additive and at controlling the quantities of authorized additives used in the product. This control is carried out both during the evaluation of the production unit and during routine checks on compliance with the food safety legislative package, including checks on traceability or HACCP principles.
There are specific forms and checklists for controlling the use of additives.
All European products are controlled in the same way in the country of origin, with EU legislation fully applicable in all 27 Member States. Products obtained in third countries must also comply with EU legislation in order to enter the market of a Member State, even if the national legislation of that country is different.
In all cases in which the National Sanitary Veterinary and Food Safety Authority (ANSVSA) has information on food additive non-compliances, it takes measures to ensure that products are not placed on the market and/or are withdrawn from the market, as appropriate; the specialized staff notifies the Rapid Alert System for Food and Feed of these non-compliances.
The idea that all food additives are 'chemicals' or synthetic chemicals is false
Thus, there are many natural additives, such as:
- Beetroot juice, which is used as a natural colorant, coded E 162, - lycopene, a chemical compound found in carrots, coded E 160 d; beta-carotene (E160a) is a pigment found in many fruits and vegetables such as carrots and tomatoes. It is used to add color to a range of foods including margarine and juices. Beta-carotene is also an antioxidant that may have health benefits, - turmeric root yellow (E100 curcumin) - belongs to the category of antioxidants, which play a key role in extending the shelf life of products and improving the taste and appearance of food by protecting it from oxidative damage such as grease rancidity and discoloration, - citric acid (E330) is a natural preservative used in a variety of products, including soft drinks, jellies, fruit juices and sweets, - pectin (E440), the most common agent used in jam, contains elements of thickeners (used to improve structure and appearance), emulsifiers (used for better homogenization) and stabilizers, all in one product, - lecithin (E322) is a natural emulsifier, often derived from soy or eggs, and is used in a variety of products including chocolate, margarine and mayonnaise, - lactic acid (E270) is used in a variety of products, including pickles, cheeses and bakery products, to prevent bacterial growth, - guar gum (E412) is classified as a thickener, stabilizer and emulsifier. Guar gum is derived from the seeds of the guar plant and is used in a variety of food products, including ice cream, sauces, beverages and bakery products, due to its properties to improve texture and consistency.
Food may contain substances that are harmful to the body and ANSVSA monitors them
Food can contain substances harmful to the body when it is contaminated. Contamination of products should not be confused with the use of food additives that are added to food for technological purposes.
Food contamination can occur naturally or as a result of cultivation practices or production processes or from the environment.
Thus, chemical contamination of foodstuffs may arise:
(a) from exposure to pesticides or biocides (chemical used to kill rodents), Pesticide residues can remain in foodstuffs, and it is known that long-term exposure to certain types of pesticides can lead to neurodegenerative diseases, cancers and kidney damage. A 'pesticide' is a 'product' that prevents, destroys or controls a harmful organism ('pest') or disease or protects plants or plant products during production, storage and transportation. The term includes, among others: herbicides, fungicides, insecticides, acaricides, nematicides, molluscicides, rodenticides, growth regulators, repellents and biocides. The European Food Safety Authority (EFSA) checks that each residue is safe for all European consumer groups, including vulnerable groups such as babies, children and vegetarians. Where a risk to any consumer group is established, the application for a maximum permitted level is rejected and the pesticide cannot be used on that crop. A maximum residue limit (MRL/MRL) is the highest level of pesticide residues that is legally tolerated in or on food or feed when pesticides are correctly applied (good agricultural practices are implemented).
b) from food-producing animals to which veterinary drugs have been administered,
c) from agriculture, the production process, the environment (nitrates, mycotoxins, heavy metals, dioxins, etc.).
In order to protect public health, legislation sets maximum levels for contaminants (e.g. nitrates, mycotoxins) and maximum residue limits for pesticides, etc. The amounts of residues found in food must be safe for consumers and must be as low as possible.
The European Commission (EC) has the power to set new maximum allowable limits, to amend maximum allowable limits and to remove an existing maximum allowable limit after EFSA has given its opinion.
Food containing unacceptable levels of contaminants cannot be marketed in the EU. In addition, there are rules on food contact materials, such as materials used for transporting or processing food, materials used as packaging or tableware. A framework regulation lays down general requirements for all relevant materials and articles, ensuring that these materials do not transfer their constituents into food in quantities that could endanger human health.
Join us at #Safe2EatEU, Food Safety in Romania, conference, scheduled for August 6. This pivotal event, supported by the European Food Safety Authority (EFSA), aims to cast a spotlight on sustainable practices in the food industry, addressing crucial issues such as safe food additives, allergens, and food waste.