Foodlaw-Reading

Dr David Jukes, The University of Reading, UK

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Food Law News - FAO / WHO / WTO / Codex - 2019

Codex Meeting Report, 29 March 2019

CODEX - Codex Committee on Food Additives (51st Session)

Given below is the Summary and Status of Work table presented in the Report of the 51st Session of the Codex Committee on Food Additives held in Jinan, China 25 - 29 March 2019.

Report of the 51st Session of the Codex Committee on Food Additives

A copy of the report can be downloaded from the Codex website (click on image)

 

Responsible Party

Purpose

Text/Topic

Code

Step

Para(s)

 

CCEXEC77 CAC42 

Adoption

Proposed draft Specifications for the Identity and Purity of Food Additives

CXM 6

 

5/8

 

26 and App. III, part A

-

 

26, 146(ii),  App III, part B, and App IX, part B

Draft and proposed draft food-additive provisions of the General Standard for Food Additives (GSFA)

CXS 192-1995

 

8 and 5/8

137(i) and App. VI, part A

Proposed draft revision of the Class Names and the International Numbering System for Food Additives 

CXG 36-1989

5/8

 

149(i) and App. IX, part A

Revised food-additive provisions of the GSFA in relation to the alignment of the thirteen standards for milk and milk products (ripened cheese), two standards for sugars, two standards for natural mineral waters, three standards for cereals, pulses and legumes and three standards for vegetable proteins

CXS 192-1995

 

-

 

57(ii)a and App.VI, part B1B3

 

Revised food-additive provisions of the GSFA in relation to the alignment of provisions for ASCORBYL ESTERS (ascorbyl palmitate (INS 304) and ascorbyl stearate (INS 305)) and the Standards for Infant Formula and Formula for Special Dietary Purposes Intended for Infants (CXS 72-1981) and Follow-up Formula (CXS 156-1987)

57(ii)b and App.VI, part B4

Revised food-additive provisions of the GSFA in relation to the replacement notes to Note 161

119(i) and App VI, part C

Insertion of a footnote to the table entitled “References to Commodity Standards for GSFA Table 3 Additives”

57(iii) and App.VI, part B5

Revised food-additive sections of the thirteen standards for milk and milk products (ripened cheese), i.e. Standards for Cheddar (CXS 2631966); Danbo (CXS 264-1966); Edam (CXS 2651966); Gouda (CXS 266-1966); Havarti (CXS 2671966); Samsø (CXS 268-1966); Emmental (CXS 269-1967); Tilsiter (CXS 270-1968); Saint-Paulin (CXS 271-1968); Provolone (CXS 272-1968); Coulommiers (CXS 274-1969); Camembert (CXS 276-1973); and Brie (CXS 277-1973)

Various Codex Standards

 

-

57(i)a and App.V, part A

 

Revised food-additive sections of the two standards for sugars and two standards for natural mineral waters, i.e. Standards for Honey (CXS 12-1981); and Sugars (CXS 212-1999) and Standards for Natural mineral waters (CXS 108-1981); and Bottled/packaged drinking waters (other than natural mineral waters) (CXS 227-2001)

 

57(i)b and App.V, part B

 

Revised food-additive sections of the three standards for cereals, pulses and legumes and three standards for vegetable proteins, i.e. Standards for Wheat flour (CXS 152-1985); Couscous (CXS 202-1995); and Instant noodles (CXS 249-2006); and Wheat protein products including wheat gluten (CXS 163-1987); Vegetable protein products (VPP) (CXS 174-1989); and Soy protein products (CXS 175-1989)

 

57(i)c and App.V, part C

 

CCEXEC77 CAC42

Adoption

Draft and proposed draft food additive provisions of the GSFA (discontinuation)

137(iii) and App. VIII

CAC42

 

Information

 

The replies on the technological justification for the use of preservatives and anticaking agents for surface treatment of mozzarella with high moisture content covered by the Standard for Mozzarella 

CXS 262-2006

 

-

68

 

Adoption

the revised table on “Justified use” in food additive section in the Standard for Mozzarella 

-

69

CAC42

Information

New proposed draft food additive provisions of the GSFA at Step 3 and Step 2

137(ii) and App. VII

CCEXEC77

Information

Technological issues with the GSFA online system on the approach of not listing relevant commodity standards under the column entitled “Acceptable including foods conforming to commodity standard column”

135(iii)

 

CCSCH

Action

Clarify whether calcium oxide and sulphur dioxide in the proposed draft standard for dried roots, rhizomes and bulbs – dried or dehydrated ginger were used as food additives or processing aids

30(iii)

 

CCPFV

Action

Request guidance on the technological justification for the use of tamarind seed polysaccharide (INS 437) in the Standard for Pickled Cucumbers (CXS 115-1981); and should it be determined that such use is technologically justified, revise CXS 115-1981 accordingly

67

 

CCNFSDU

Action

Consider the appropriate food-additive provisions and maximum levels for Commodity Standards CXS 181-1991 (Standard for Formula Foods for Use in Weight Control Diets) and CXS 203-1995 (Standard for Formula Foods for Use in very Low Energy Diets for Weight Reduction).

58(ii)

 

CAC42 FAO/WHO

Information Follow-up

Priority List of substances proposed for evaluation by JECFA

159(ii) and App. X, part B

Members

Information and action

Actions required as a result of changes to the status of ADI and other recommendations of the 86TH JECFA

19 and App. II

EWG (Australia, USA and Japan) CCFA52

Drafting Discussion

 

Alignment of the food additive provisions of commodity standards and relevant provisions of the GSFA; how future divergence of the GSFA and the commodity standards can be avoided as the commodity committees amend or develop new food-additive provisions; and revision to the food additive sections of the commodity standards as indicated in CRD2 Annex 1 Part A to include tamarind seed polysaccharide (INS 437) under the appropriate functional class header with a maximum use level of GMP

58(i)

 

Members PWG (Australia) CCFA52

Discussion

 

The report of the EWG on the Alignment; and the endorsement of food-additive provisions referred by commodity committees.

61

 

EWG (USA) CCFA52

Drafting Discussion

Food additive provisions of the GSFA

138

Members PWG on the GSFA (USA) CCFA52

Discussion

Food additive provisions of the GSFA

141

Members EWG (Belgium) CCFA52

Comments Drafting;

Discussion

Revision of the Class Names and the International Numbering System for Food Additives 

149(ii)

Members CCFA52

Comments Discussion

Specifications for the Identity and Purity of Food Additives (88th JECFA)

ongoing

Members PWG on the GSFA (USA) CCFA52

Comments Discussion

 

New or revised provisions of the GSFA

 

ongoing

Members CCFA52

Comments Discussion

Proposal for additions and changes to the Priority List of substances proposed for evaluation by JECFA

ongoing

 

Members CCFA52

Comments Discussion

Collect general information on the availability of occurrence data and / or dietary exposure of nitrates and nitrites; and surveys of natural occurrence levels and levels occurring from use as additives

104 and 105

EWG (EU and USA) CCFA52

Drafting Discussion

Continue the discussion on the relevant provisions for sweeteners with Note 161 attached to them

119(iii)

 


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