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DocumentOther documentJoint FAO/WHO Expert Committee on Food Additives (JECFA), 97th meeting (30 October - 10 November), Call for data - Addendum 2022
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DocumentOther documentJoint FAO/WHO Expert Committee on Food Additives (JECFA) 102nd meeting. Food Additives. Call for data
Issued 1 August 2025
2025Also available in:
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MeetingMeeting documentJoint FAO/WHO Expert Committee on Food Additives (JECFA). Eighty sixth meeting. Food Additives. List of substances scheduled for evaluation and request for data: ADDENDUM to the JECFA Call for data published on 22nd June 2017. Now Published 01 September
Geneva, 12 to 21 June 2018.
2017Also available in:
No results found.Attached is an addendum to the list of substances in Annex 1 (pt. 1.3 -Toxicological evaluation, exposure assessment and establishment of specifications for certain flavouring agents and pt. 1.4 Revision of specification for certain flavourings) scheduled for evaluation or re-evaluation at the 86th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). This addendum contains a list of flavouring agents for evaluation or re-evaluation at the 86th meeting of the Joint FAO/WHO Exp ert Committee on Food Additives (JECFA) in addition to the food additives already mentioned in the call for data published on 22 June 2017. http://www.who.int/foodsafety/JECFA_86_Call_for_data_22_June_2017.pdf?ua=1 The list has been prepared by the Joint FAO/WHO Secretariat of the Committee and is based on recommendations of the Codex Committee on Food Additives (CCFA), previous Expert Committees, and direct requests from governments, other interested organizations, and producers of substance s that have been evaluated previously.
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Book (stand-alone)Technical bookThe future of food and agriculture - Trends and challenges 2017
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No results found.What will be needed to realize the vision of a world free from hunger and malnutrition? After shedding light on the nature of the challenges that agriculture and food systems are facing now and throughout the 21st century, the study provides insights into what is at stake and what needs to be done. “Business as usual” is not an option. Major transformations in agricultural systems, rural economies, and natural resources management are necessary. The present study was undertaken for the quadrennial review of FAO’s strategic framework and for the preparation of the Organization Medium-Term plan 2018-2021. -
Book (stand-alone)Technical bookTackling Climate Change through Livestock
A global assessment of emissions and mitigation opportunities
2013As renewed international efforts are needed to curb greenhouse gas emissions, the livestock sector can contribute its part. An important emitter of greenhouse gas, it also has the potential to significantly reduce its emissions. This report provides a unique global assessment of the magnitude, the sources and pathways of emissions from different livestock production systems and supply chains. Relying on life cycle assessment, statistical analysis and scenario building, it also prov ides estimates of the sector’s mitigation potential and identifies concrete options to reduce emissions. The report is a useful resource for stakeholders from livestock producers to policy-makers, researchers and civil society representatives, which also intends to inform the public debate on the role of livestock supply chains in climate change and possible solutions. -
Book (stand-alone)Corporate general interestUltra-processed foods, diet quality and human health 2019
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No results found.The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil.