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MeetingMeeting documentPolyvinyl Alcohol (PVA)-Polyethylene Glycol (PEG) Graft Co-Polymer - 80th Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2015 2015
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No results found.This Chemical and Technical Assessment summarizes data and information on polyvinyl alcohol (PVA)-polyethylene glycol (PEG) graft co-polymer (PVA-PEG graft co-polymer) as provided by the sponsor BASF in response to the call for data to the 80th Joint FAO/WHO Expert Committee Meeting on Food Additives (JECFA). PVA-PEG graft co-polymer is a synthetic branched co-polymer consisting of a main backbone of PEG and two to three side chains of PVA. The co-polymer is manufactured by grafting polyvinyl ac etate chains onto the PEG backbone which are then hydrolysed to form the PVA side chains. The final co-polymer consists of approximately 75% PVA units and 25% PEG units on a weight basis. PVA-PEG graft co-polymer is primarily intended for use as a film coating on food supplement products. Specifically, the sponsor is requesting that the co-polymer be considered for use as a glazing agent, binder for tablets and stabilizer in food supplements at a level not to exceed 10% in the food supplement. T he sponsor indicates that the final co-polymer formulation may contain 0.3 to 0.5% colloidal silica to improve the flow of the co-polymer in powder form. -
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MeetingMeeting documentMaltotetraohydrolase from Pseudomonas Stutzeri Expressed in Bacillus Licheniformis - 80th Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2015 2015
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No results found.This Chemical and Technical Assessment summarizes data and information on the maltotetraohydrolase enzyme preparation submitted to JECFA by DuPont Industrial Biosciences Division1 (Dupont, 2015). This document also discusses published information relevant to maltotetraohydrolase, the Bacillus licheniformis production organism, and the Pseudomonas stutzeri organism that is the source of the maltotetraohydrolase gene. This document uses the following expressions: “maltotetraohydrolase” refers to t he modified maltotetraohydrolase enzyme and its amino acid sequence, and the expression “maltotetraohydrolase enzyme preparation” refers to the preparation formulated for commercial use.
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Book (series)Technical reportReport of the expert meeting on food safety for seaweed – Current status and future perspectives
Rome, 28–29 0ctober 2021
2022Also available in:
No results found.The world production of marine macroalgae, or seaweed, has more than tripled since the turn of the millennium, increasing from 10.6 million tonnes in 2000 to 32.4 million tonnes in 2018. Increased cultivation and utilization of seaweed are expected to be important pillars of sustainable food security and a robust aquatic economy in the coming years. It is important, therefore, to consider the food safety implications of (increased) seaweed use for food. Many factors can affect the presence of hazards in seaweed, including: the type of seaweed, its physiology, the season in which it is produced, production waters, harvesting methods and processing. Several hazards such as heavy metals and marine biotoxins have been reported to be (potentially) associated with seaweed. However, legislation and guidance documents on the production and utilization of seaweed are generally still lacking. FAO and the World Health Organization (WHO) have therefore developed this report to identify food safety hazards (microbiological, chemical and physical) linked to the consumption of seaweed and aquatic plants. The present analysis could therefore provide a basis for undertaking further work in this area. Moreover, both FAO and WHO believe that there would be a value in developing relevant Codex guidance on this subject. -
Book (series)FlagshipThe State of Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.