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The European Union lessens restrictions on the use of certain food additives

The European Union lessens restrictions on the use of certain food additives

The EU has notified the WTO on amending its standards for the use of propionic acid-propionates, used in tortillas and bakery products. The objective of such amendment, as stated by the EU, is trade facilitation.

In the notification, the EU’s Health and Food Safety Directorate General states that “the use of Propionic acid-propionates is requested for the extension of the shelf-life of tortillas. Propionic acid-propionates are widely used to prevent the growth of moulds in leavened bakery products, due to their minimal effect on yeast and on the odour or taste of the final product. The European Food Safety Authority (“the Authority”), in its opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives, concluded that there would not be a safety concern from the maximum concentrations of those substances at their currently authorised uses and use levels as food additives. The authorisation of the use of propionates in tortillas is an extension which would not lead to additional concern as the exposure assessment done by the Authority covered food category 07.1 Bread and rolls.”

The new standard will be applied on 23 May 2016.

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