ADDITIVES - Exchange of views on the conclusions of the Working Group on Food Additives

The Members of the Standing Committee concluded the following concerning the use of preservatives in crayfish tails:

• Crustaceans are not considered as fish products and therefore Directive 95/2/EC on food additives other than colours and sweeteners would have to be amended to authorise the use of benzoates and sorbates in cooked crayfish tails;
• The technological need for the preservation of these crayfish tails parallels the need for preservation of cooked shrimps, for which the use of sorbates and benzoates is already permitted.

(b) The use of Fibrin for re-constituting meat

The Members of the Standing Committee expressed their position on the use of fibrin for re-constituting meat, and agreed the following:

• Fibrin should be regarded as a food additive as defined in Directive 89/107/EEC, Article 1.2;
• France is going to assess whether to give an provisional authorisation of the marketing and use of fibrin on its territory for a period of two years according Article 5 of the framework Directive 89/107/EEC on food additives on the basis of the relevant safety data;
• For approval at Community level, the product needs to be included in Directive 95/2/EC on food additives other than colours and sweeteners. A safety evaluation by the Scientific Committee on Food is a prerequisite for such a proposal.