GMA Staff Report - Codex Committee on Food Additives

March 14 – March 18, 2011

Xiamen, China

  1. OVERVIEW

The 43rd plenary session of the Codex Committee on Food Additives (CCFA) was held in Xiamen, China from March 14-March 18. Opening remarks were made by Mr Rui Chen, Deputy Director General, Bureau of Food Safety Coordination and Health Supervision,

on behalf of the Deputy Minister of the Ministry of Health. Food safety remains top priority for China.

Dr. Chen Junshi, Professor of the ChineseCenter for Disease Control and Prevention, Ministry of Health, chaired the 43rdCCFA plenary session. Delegates from 54 member countries, the European Community and its Member States, and 27 international organizations attended the session.

The physical working group on the General Standard for Food Additives (GSFA) met for two days, on Friday, March 11, AND Saturday, March 12, prior to the plenary. Dr. Dennis Keefe (United States, CFSAN) chaired the physical working group on the GSFA. Additionally, in-session working groups met during lunch on Monday (Endorsement and/or revision of maximum levels for food additives and processing aids in Codexstandards and CCASIA Regional Standards), Tuesday morning (International Numbering System) and Tuesday lunch (JECFA priorities). Dr. Paul Brent (Australia) chaired the in-session working group on endorsements, Ms. Harriet Wallin (Finland) chaired the in-session working group on the International Numbering System (INS) while Dr. Matthew Bauder (Canada) chaired the in-session working group on JECFA priorities. GMA’s Dr. Maia Jack led the ICGMA delegation.

CCFA completed important items of work that will be advanced to the Commission for adoption including:

-Food additive provisions of the GSFA at Step 8 and 5/8 (over 150 provisions);

-Revisions to the Confectionery categories 5.1., 5.2., and 5.4.;

-Amendments to Section 4.0 “The Carry-Over Principle” in the Preamble to the GSFA;

-Amendments to the International Numbering System for Food Additives;

-Specifications for the Identity and Purity of Food Additives arising from the 73rdJECFA meeting for 14 food additives AND 167 flavourings (new and revised)as FULL, with1 food additiveas “tentative”.

  1. ICGMA priorities

The Table below summarizes key ICGMA issues, in the order presented in the Report:

Issue / ICGMA Support or Intervention / Outcome
Steviol Glycoside / ICGMA supported numerous provisions for which there was a technological justification. ICGMA interventions included arguments based primarily on:
(i)the list of food categories for which use of sweeteners were agreed to be technologically justified by CCFA;
(ii)the WHO FAS 60 Report Table 4 (p. 207,
(iii)use of sweeteners in Codex commodity standards that align with GSFA food categories. / The Committee agreed to forward for adoption a number of steviol glycoside provisions for which technological justification was provided, including soybean-based beverages.
NOTE 1 – EU expressed their reservations for all steviol glycoside provisions.
NOTE 2 – Further information and technological need is being requested for 5.2., 5.1.1., 5.1.2., 5.1.3., 5.1.4., 5.1.5., and 5.4. by October 15, 2011. (CL 2011/4-FA Part B)
Caramel IV / ICGMA supported a number of provisions based on technological need. / The Committee agreed to forward for adoption caramel IV in sauces (among others).
Aluminium-Containing Food Additives / ICGMA provided in-depth comments during the electronic WG regarding appropriate conversion factors for Aluminium-containing food additives. The Committee only considered discontinuance/revocation of those provisions for which a numerical ML was not provided.
JECFA indicated that it may be necessary to include not only Maximum Levels (MLs) on the basis of Al but ALSO on the basis of whole compound. / The Committee agreed to establish an e-WG, led by Brazil, to revise the compilation of proposals attached to CX/FA 11/43/10 and makerecommendations for the adoption, discontinuation or revocation of proposals, including those for new uses.
Confectionery Food Categories 5.1,
5.2 AND 5.4 / ICGMA suggested that the following phrase be included in the descriptor of 5.2.1. and 5.2.2., with a parallel amendment in 5.2.3.: “These types of products may be used as fillings for chocolate products within the scope of food categories 05.1.4 and 05.1.5.” / The Committee agreed to this wording, and recommended other minor edits to the proposed revisions to the confectionery food category descriptors. (See Appendix VIII in REP 11/FA)
Composite Foods / ICGMA referred to the extensive comments it submitted in CRD 16. ICGMA emphasized that industry has attempted to address some delegations concerns regarding scope, and dissimilarities in food consumption pattern, food processing and technological need among covered food products, by narrowing the focus of this category to Prepared Meals. ICGMA also identified 10+ countries in which these types of products are sold. / Oppose
The EU still did not see the need to retain this category, in spite of the examples ICGMA put forth. The U.K. indicated that the additive examples provided could be covered by “carry-over”. Norway agreed.
Support
The U.S.A., Mexico, Costa Rica, Thailand, Australia, New Zealand, and Colombia all supported retaining this category. Australia was very supportive of ICGMA comments, and indicated that industry has done the work for CCFA. New Zealand clarified that food additive uses in composite foods would not be present in sufficient quantities to perform a needed function if present only by virtue of carry-over.
Outcome
The U.S.A. proposed to lead an electronic WGto develop a discussion paper forthe next session based only on comments submitted to the 43rd CCFA. The discussion paper would give a detailed description of the products to be included in this category andmake proposals for revision of the name and descriptors of food category 16.0 as necessary.
Note 161“Subject to national legislation of the importing country aimed in
particular at consistency with Section 3.2 of the Preamble” / ICGMA Intervention –
ICGMA is a strong supporter of Codex and the work of this Committee. Codex objectives are intended to harmonize food standards based on science to facilitate international trade. ICGMA believes that Note 161 undermines the scientific base of Codex and the foundation of Codex as an international standard setting organization. Note 161 is inconsistent with WTO SPS agreement regarding scientific justification. ICGMA is concerned that lack of harmonization may introduce barriers to trade.
ICGMA supported 15 other delegations who expressed the desire to delete Note 161. ICGMA agreed with Australian comments regarding the need for a better understanding of Section 3.2 of the Preamble to the GSFA. / Support
Japan, Colombia, Kenya, Peru, Korea, Mexico, Australia, Tanzania, Paraguay, Costa Rica, Mali, Chile, Brazil, St.Lucia, New Zealand, U.S.A., China, Canada, Iran, ICGMA, IDF, ICBA, IFT
Oppose
EUMS, India, Norway, Sweden, United Kingdom, Germany, Malaysia, Switzerland
Outcome
The Committee agreed to establish an e-WG, led by South Africa, to continue working on a discussion paper on the application of
Note 161 and in particular to formulate recommendations to facilitate a uniform implementation of Section
3.2 of the Preamble of the GSFA to address the use of Note 161.
Carry-Over Principle / ICGMA explained that an additive added to have an intended effect in the final food is not present by virtue of carry-over, but rather reflects “direct addition”. ICGMA suggested that this be made explicitly clear under new Section 4.2. That is:
“An additive may be used in or added to a rawmaterial or other ingredient if the raw material or ingredient isused exclusively in the preparation of a food that is in conformity with the provisions of this standard,including that any maximum level applying to the food is not exceeded. This corresponds to direct addition.”
However, some delegations felt the term “direct addition” would be counterintuitive to the proposed new title 4.2. “SPECIAL CONDITIONS APPLYING TO THE USE OF FOOD ADDITIVES NOT DIRECTLY AUTHORISED IN
FOOD INGREDIENTS AND RAW MATERIALS” / A few minor amendments to the current Carry-Over Principle in the Preamble to the GSFA were adopted. (See Appendix IX in REP 11/FA)
PROPOSED DRAFT REVISION OF THE CODEX STANDARD FOR FOOD GRADE SALT / Low sodium sea salt currently is neither reflected in the Food Grade Salt standard nor in the GSFA food categories 12.1.1. (primarily sodium chloride) and 12.1.2. (salt substitutes only). / The Committee agreed to focus the revision only on the sections on food additives,contaminants, hygiene and methods of analysis and sampling, without reopening discussion on other sections.
Proposals for Additional Functional Classes for some food additives in Section 3 of the Codex Class Names and International Numbering System (INS) (CAC/GL 36-1989) / ICGMA submitted proposals during the eWG to include “additional” functional classes for certain food additives, and supported those proposals during the in-session working group. Recall that at the 42nd session, legitimate functional classes associated with food additives in the GSFA were lost when the Committee decided to align them with those in the INS only. / The Committee agreed to establish an e-WG, led by Iran, to: (i) consider
the replies to the CL requesting proposals for changes / additions to the INS list and prepare a proposal forcirculation for comment at Step 3; and (ii) discuss the proposed changes to technological purposes that due to
time constraints could not be considered by the in-session working group.

JECFA Priority List of Food Additives

The 74th JECFA meeting will review outstanding additives on the priority list, including: aluminum-containing food additives, pullulan, pullulanase, and 134 remaining flavorings. ( Gum benzoin, magnesium silicate, polydimethylsiloxane, quinoline yellow, sunset yellow FCF, ponceau 4R, hydroxypropyl methylcellulose, and octenyl succinic acid (OSA) modified gum arabic are also on the priority list.

During this session of the CCFA, the following additives were included on JECFA’s priority list for evaluation in 2012 (provided there is sufficient funding):

  • Serine proteinase from Nocardiopsis prasinaexpressed in Bacillus licheniformis
  • Serine proteinase from Fusarium oxysporumexpressed in Fusarium venenatum
  • Titanium dioxide (INS 171);
  • Acacia polyacantha var. Campylacantha ,kakamut gum, arabino-galactan proteincomplex
  • Flavouring substances
  • Magnesium dihydrogen diphosphate(proposed INS 450 (ix))
  • Xanthan gum (INS 415)
  • Pectin (INS 440)
  • OSA-modified starch (starch sodium octenylsuccinate) (INS 1450)
  • Monk fruit extract/Lo han guo (LHG); Siraitia grosvenorii Swingle
  • Ethyl cellulose (INS 462)

Dr. Annika Wennberg, the FAO JECFA Secretary, will be retiring from FAO.
III. Next Steps

New provisions for the following food additives will be considered for inclusion at Step 3 in the GSFA at the next CCFA session: cassia gum. Since cassia gum has been included into the general use Table 3 of the GSFA at Step 3, only those uses for the food categories listed in the Annex to Table 3 are being requested. Additionally, further information is being requested for specific steviol glycoside provisions. (CL 2011/4-FA – Part B; Deadline: October 15, 2011)

Many electronic working groups (eWGs) were established:

Inconsistencies between Food Additive Provisions in the Commodity Standards and the GSFA – Australia to lead eWG. Further consider the decision tree approach, and continue work on the discussion paper. Include a proposal for the revision of the food additive provisions of the five standards for processed meat.

Horizontal approach for “Acidity Regulators”, “Emuslifiers, stabilizers, thickeners” – U.S.A. to lead eWG. Consider provisions in Table 1 and 2 of the GSFA for those food additives in Table 3 with thefunction “acidity regulators” or “emulsifiers, stabilizer, thickeners”. To identify those food categoriesin the Annex to Table 3 in which the use of “acidity regulators” or “emulsifiers, stabilizers, thickeners” wastechnologically justified and those food categories in which it was not. (The Committee further agreed to circulate the food additive provisions of “acidity regulators” or“emulsifiers, stabilizers, thickeners” in Table 3, listed in Appendix X of REP 11/FA, for comments at Step 3 and 6.)

Aluminum-containing food additives –Brazil to lead eWG. Recommendations for adoption,discontinuation and revocation.

Composite Foods FC 16.0 – U.S.A. to lead eWG. Draft a discussion paper with detailed description of products to be included in this category, and with proposals for revision to the name and descriptor of food category 16.0 as necessary.

Note 161 “Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble” – South Africa to lead eWG. Draft a discussion paper on the application ofNote 161 and in particular to formulate recommendations to facilitate a uniform implementation of Section3.2 of the Preamble of the GSFA to address the use of Note 161.

International Numbering System (INS)–Iranto lead eWG:

  • considerthe replies to the CL requesting proposals for changes/additions to the INS list and prepare a proposal for circulation for comment at Step 3; and
  • discuss the proposed changes to technological purposes.

Mechanism for Re-Evaluation of Substances by JECFA - Canada to lead eWG:

  • To establish criteria to prioritize food additives for re-evaluation (taking into account the proposedcriteria in the working document and those used by JMPR/CCPR);
  • To establish a detailed list of the 107 food colours evaluated by JECFA since 1956, organized by yearof evaluation;
  • To compile information on these colours from members and other organizations, including from theindustry producing food additives;
  • To establish a prioritized list of food colours based on prioritization criteria, for action by CCFA,including for consideration for re-evaluation by JECFA.

Database on Processing Aids – A stepwise approach will be followed. Chinawill develop a prototype of the database showing the main layout, to be presented at the nextsession. The criteria for the entry of substances and the management of the database wouldbe considered at a subsequent step.

Next Session

The 44thCCFA session is scheduled for March 12-16, 2012 in Beijing, China with a physical working group to the GSFA to precede the plenary. The physical working group to the GSFA is to be chaired by the United States of Americato considerand prepare recommendations for the plenary on:

i. Pending proposals in CX/FA 11/43/7, taking into account written comments submitted at the presentsession;

ii. Provisions related to food categories 05.0, 05.1, 05.2 and 05.4 included in CX/FA 11/43/8, takinginto account written comments submitted at the present session;

iii. Comments and information on uses and uses levels of cassia gum (INS 427);

iv. Proposed horizontal approach for the consideration of the “acidity regulators” and “emulsifiers,stabilizers, thickeners” listed in Table 3 of the GSFA;

v. Draft and proposed draft food additive provisions in Table 1 and 2 of the GSFA of the Table 3additives listed in Appendix X, taking into account comments submitted at Step 6 and 3 and thehorizontal approach for the consideration of the “acidity regulators” and “emulsifiers, stabilizers,thickeners” listed in Table 3 of the GSFA; and

vi. Report of the e-WG on provisions for aluminium containing food additives.

The official report, REP 11/FA, is available at:

Staff Contact:

Maia Jack: (202) 639-5922,

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