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Compendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)

89th Virtual Meeting 1-12 June 2020

Year of publication 2021

Place of publication Rome, Italy ;

Pages 78 p.

Author FAO/WHO

Publisher FAO and WHO ;

Product type Book (series)

ISBN 978-92-5-133963-3

Series title Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs

Series number No. 25

Edition 1

Synopsis (short abstract) This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually on an online platform from 1 – 12 June 2020, due to travel restrictions and lock-downs caused by the COVID-19 pandemic. The Committee evaluated the safety of six food additives, conducted an exposure assessment for one group of food additives, and revised the specifications for three other food additives (including one group). The Committee also evaluated the safety of two groups of flavoring agents and revised the specifications for 12 flavoring agents. Tentative specifications were prepared for three, as the safety evaluations were not completed.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Cite this content as:

FAO and WHO. 2021. Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 89th Meeting 1–12 June 2020. Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs No. 25. Rome.

https://doi.org/10.4060/cb3310en

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Language English

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