Agenda Item 4a, 4b CRD 3 Original language only

Transcription

1 Agenda Item 4a, 4b CRD 3 Original language only JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON FOOD ADDITIVES Forty-Seventh Session Xi an, China, March 2015 REPORT OF THE IN SESSION WORKING GROUP ON ENDORSEMENT AND/OR REVISION OF MAXIMUM LEVELS FOR FOOD ADDITIVES AND PROCESSING AIDS IN CODEX STANDARDS AND RECOMMENDATIONS ON THE ALIGNMENT OF THE FOOD ADDITIVE PROVISIONS OF COMMODITY STANDARDS AND RELEVANT PROVISIONS OF THE GSFA The 47th session of the CCFA agreed to establish an in-session working group (WG), chaired by Australia, to consider three tasks as outlined in the WG Terms of Reference. The WG met from 12.30pm to 2.00pm on 23 March 2015 and was attended by the following delegations: Belgium, Brazil, Canada, China, Denmark, Estonia, the European Union, France, Hungary, India, Ireland, Israel, Japan, Republic of Korea, Luxembourg, New Zealand, the Netherlands, rway, the Philippines, the Russian Federation, Singapore, Slovakia, Spain, Thailand, the United Kingdom, the United States of America, CEFS, ELC, IADSA, ICA/IOCCC, ICGA, IDF/FIL, IFAC, IFT, IGTC, ILSI, ISDI, IOFI, and IUFOST. Terms of reference of the WG Consider and prepare recommendations for the Plenary on: I. Endorsement of food additives provisions in commodity Standards (CX/FA 15/47/5, CX/FA 15/47/5 Add. 1 and relevant CRDs); II. III. Alignment of food additive provisions of commodity standards and relevant provisions of the GSFA (CX/FA 15/47/6 and relevant CRDs); and Further corrections to the GSFA related to the alignment of food additive provisions of the five Meat Commodity Standards (Ref. CX/FA 15/47/2 paragraphs and Appendix III). I. Endorsement and/or revision of maximum levels for food additives and processing aids in Codex Standards The Chair introduced the task of the WG and indicated that its role was to provide the CCFA with recommendations in relation to the endorsement of food additives presented by four commodity committees. In particular the WG was asked to consider the endorsement of the following food additive provisions forwarded by four Commodity Committees: a) 27th Session of the Committee on Processed Fruits and Vegetables (REP15/PFV): - Amendments to the Standard for Certain Canned Vegetables (Annex on Mushrooms) (CODEX STAN ); - Amendments to the Standard for Pickled Fruits and Vegetables (CODEX STAN ); - Draft Standard for Quick Frozen Vegetables (at Step 8) and Annexes on Carrots, Corn-on-the- Cob, on Leek, and Whole Kernel Corn (at Step 5/8); - Draft Standard for Certain Canned Fruits (at Step 8) and annexes on Mangoes (at Step 8) and Pears (at Step 5/8);

2 FA/47 CRD Draft Standard for Ginseng Products (at Step 5/8). b) 19th Session of the FAO/WHO Coordinating Committee for Asia (REP15/ASIA): - Draft Regional Standard for n-fermented Soybean Products (at Step 8). c) 36th Session of the Committee for Nutrition and Food for Special Dietary Uses (REP15/NFSDU): - Amendments to the Standard for Infant Formula and Formulas For Special Medical Purposes Intended For Infants (CODEX STAN ) (at Step 5/8). d) 24th Session of Committee on Fats and Oils (REP15/FO): - Draft Standard for Fish Oils (at Step 5). The WG Chair noted that the Commodity Committees had already considered the standards in their deliberations and that the intent was not to reopen discussions that had previously been considered by the Commodity Committees. The tables included in CX/FA 15/47/5 and the written comments provided in CRD 10 and CRD 20 were reviewed by the WG. Written comments had been provided by the European Union and its Members States (EUMS), Nigeria, India, Kenya, Philippines, African Union, Russia, International Alliance of Dietary Supplement Associations (IADSA) and the International Special Dietary Foods Industries (ISDI). CCPFV - Standard for certain canned vegetables annex of mushrooms (CODEX STAN ) The WG agreed that a note be added to the Standard for certain canned vegetables annex of mushrooms (CODEX STAN ) to indicate that the caramel I (INS150a) and caramel III (INS 150c) MLs apply to canned mushroom in sauce only. In reference to the use of flavour enhancers, the WG agreed that paragraph 3.3 be amended to read: 3.3. Flavour enhancers listed in Table 3 of the General Standards for Food Additives (CODEX STAN ) for Food Category are acceptable for use in canned mushrooms CCPFV - Standard for certain canned vegetables Draft Standard for Quick Frozen Vegetables (at step 8) With regards to the Draft Standard for Quick Frozen Vegetables, Japan proposed to revise the provisions for food additives and processing aids in order to comply with the format for Codex Commodity Standards in the Codex Procedural Manual. The WG chair indicated this proposal, which had not been included in the written comments, should be further considered by the delegates prior to the plenary discussion. CCPFV - Standard for certain canned vegetables annex of mangoes (at step 8) The WG noted that there was an error in the text for 3.2 colours which referred to mushrooms. The WG agreed to amend the text under point 3.2 Colours, to read: Only the colours listed below are permitted for use to restore the original colour of mangoes. CCPFV - Standard for certain canned vegetables annex of pears (at step 5/8) The WG noted that section 4.3 of the current Codex Standard for Canned Pears (CODEX STAN ) permits the addition of natural and artificial flavours except those which reproduce the flavour of pears and that this explicit prohibition may be lost by the general reference to the Guidelines for the Use of Flavourings to be included in the Annex on Pears. The WG also noted that, arguably, this may be covered by section 3.3 of the Guidelines, which states: "The use of flavourings is justified only where they impart or modify flavour to food, provided that such use does not mislead the consumer about the nature or quality of food." CCASIA Draft Regional Standard for n-fermented Soybean Products Japan explained it had estimated dietary intake based on its national data. For tocopherols, the estimated dietary intake may exceed the acceptable daily intake (ADI). The WG agreed to endorse the additives in the CCASIA draft regional standard, except for tocopherols. Japan agreed to prepare a CRD summarising the dietary intakes, and to make this available during the 47 th session Japan proposed to delete the food additive provision for potassium chloride (INS 508) in the Draft Regional Standard for n-fermented Soybean Products to remove duplication as potassium chloride is a Table 3 additive. The WG chair indicated this proposal, which had not been included in the written comments, should be further considered by the delegates prior to the plenary discussion.

3 FA/47 CRD 3 3 Recommendation 1 The working group recommends that the 47th CCFA endorse the proposed new, revised and deleted provisions prepared by CCPFV, CCASIA, CCNFSDU and CCFO included in CX 15/47/5, incorporating the amendments agreed by the CCFA in-session WG. II. Alignment of the food additive provisions of commodity standards and relevant provisions of the GSFA. The Chair outlined the history of the alignment work and reminded the WG that the aim was to align the additives provisions of the Commodity Standards with those of the GFSA. The overarching principle was that the GFSA should be the single reference point for food additives in the Codex Alimentarius and should therefore take account of any food additive provisions in the commodity standards. To facilitate this work a decision tree had been developed and agreed by the 46 th session, and this has been used as a basis for deciding on the proposed changes to the Commodity Standards and the GFSA in the current paper CX/FA 15/47/6. The alignment proposals contained in CX/FA 15/47/6 were based on the work of an ewg, led by Australia, in which two rounds of working papers were distributed for comments. The chair emphasised that only adopted provisions have been included for alignment in order to facilitate and simply the alignment process. Draft provisions would need to be incorporated once they have been adopted by the Commission. In considering the alignment of the food additive provisions of commodity standards and relevant provisions of the GSFA the WG considered information provided by the ewg in CX/FA 15/47/6 and comments from member countries in CRD 10 and CRD 20. Amendment of the Decision Tree related to Principles, The Chair noted that the WG s role was not to modify the existing decision tree that was agreed at the last meeting. However, the WG would note an observer delegation s concern that only food additives that were specifically listed in commodity standards were being aligned with the GSFA, despite their current use in international commerce. The WG agreed to the specific amendment to the principles in relation to the decision tree that are proposed in CX/FA 15/47/6. Recommendation 2 The WG recommends the 47th CCFA agree to the amendments of the Decision Tree related to Principles, as presented in Appendix 1 of agenda paper CX/FA 15/47/6. The full amended decision tree is at Annex 1. Developing a draft list of commodity standards to guide future alignment work As part of its discussions, the ewg Chair had requested comments on criteria that could be used for prioritising the future work on alignment, in particular to facilitate the prioritisation of Commodity Standards. The Chair noted the Codex Secretariat s earlier comment on the importance of whether there was an active commodity committee. Priority should be given by the CCFA to those Commodity Standards where there was no active Commodity Committee. The WG considered the following ewg Chair s proposal for the criteria to be applied for prioritising future alignment work (based on those contained in CX/FA 15/47/6 Appendix 3) i) Whether the products covered by the commodity standards have an active commodity committee. Food categories will no active commodity committee would be granted a higher priority. ii) The age of the commodity standards and when were they last reviewed. Where the information (food additive names, basis on which the use levels are expressed, etc.) in the commodity standard are likely to be outdated then these would be afforded a higher priority. iii) The number of adopted food additive provisions in the food. iv) The level of support from a peak body/trade association to assist the alignment work by participating on a future ewg, providing comment on work and addressing any technical questions v) The extent of international trade in that commodity.

4 FA/47 CRD 3 4 The WG agreed that criterion (i) should be the primary consideration for prioritising alignment. The WG also agreed that criterion (iv) should be a secondary consideration. The criteria (ii), (iii) and (v) may also be taken into account, but were not primary or secondary considerations. Recommendation 3 The WG recommends that the CCFA agree that the primary criterion for prioritising Commodity Standards for alignment work should be whether there is an active commodity committee. A secondary consideration would be the level of support from a peak body/trade association to assist the alignment work. One delegation requested that the CCFA remind the active Commodity Committees that it was their responsibility to consider the issue of alignment of food additive standards between the relevant Commodity Standards and the GSFA. The WG agreed that this should be communicated to the Commodity Committees. Recommendation 4 The WG recommends that 47th CCFA remind active Commodity Committees that it is their responsibility to consider the alignment of food additive standards with the GFSA for all those Commodity Standards within their mandate. Alignment of the Standard for bouillons and consommés (CODEX STAN ) with the GSFA The WG supported the general reference to the use of flavourings in those commodity standards in which the use of flavourings is referred to. The delegation of India drew the attention of the WG to the text in column 5 in Table 3 of the GSFA that had been reproduced in Appendix 5F of CX/FA 15/47/6. The WG agreed that the current text Acceptable in foods conforming to the following commodity standards could be interpreted to imply that it is acceptable ONLY in foods conforming to the referenced commodity standards. The WG agreed that this interpretation was not the intention, and that a note should be developed to avoid the possibility of misinterpretation. Based on a proposal by Japan, the WG agreed to replace note AA with a new note XX For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN ) only for the provisions for Azorubine (INS 122), Curcumin (INS 100i), Quinoline yellow (INS 104) and Tartrazine (INS 102). A further proposal for a new note JJ was also raised by Japan, but no decision was made by the WG. Recommendation 5 The WG recommends that the CCFA amend the Commodity Standard CODEX STAN as outlined in Annex 2 of this CRD. Recommendation 6 The WG recommends that CCFA amend the GSFA as outlined in Annex 3 of this CRD. Alignment of the standards related to chocolate and cocoa products with the GSFA The following four commodity standards relate to chocolate and cocoa products: Codex Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake (CODEX STAN ) Codex Standard for Cocoa Powders (Cocoas) and Dry Mixtures of Cocoa and Sugars (CODEX STAN ) Codex Standard for Cocoa Butter (CODEX STAN ) Standard for Chocolate and Chocolate Products (CODEX STAN ) The WG noted that CODEX STAN did not include flavourings and agreed that the general reference to flavourings should not be included in relation to alignment of CS standards. The WG chair noted the large number of comments submitted on the Alignment proposals in relation to chocolate and cocoa products. Many of these written comments were only submitted shortly before the 47 th session of the CCFA. In view of this, and taking account of the limited time available, the WG agreed, to recommend to the CCFA plenary that further work be done by an ewg on chocolate and cocoa products alignment, with a view to recommending a revised proposal at the 48th session of the CCFA.

5 FA/47 CRD 3 5 Recommendation 7 III. The WG recommends that the 47th CCFA agree to convene an ewg to further develop the alignment proposal on chocolate and cocoa products, with a view to recommending a revised proposal to the 48th session of the CCFA. Further corrections to the GSFA related to the alignment of food additive provisions of the five Meat Commodity Standards (Refer ro CX/FA 15/47/2 paragraphs and Appendix III). The WG noted that the Codex Secretariat had identified some errors in the revised food additive provisions of the GFSA relating to the five meat commodity standards (REP14/FA Appendix IX Part D). Several Table 3 additives had been inadvertently omitted as outlined in CX/FA 15/47/2 paragraphs and Appendix III. The WG agreed to recommend the corrections to the GFSA provisions related to the five meat Commodity Standards. Recommendation 8 The WG recommends that the 47th CCFA agree to the corrections to the GFSA provisions related to the five meat Commodity Standards are agreed by the Committee.

6 FA/47 CRD 3 6 Annex 1 REVISED DECISION TREE FOR THE RECOMMENDED APPROACH TO ALIGNMENT OF THE GSFA AND COMMODITY STANDARDS FOOD ADDITIVE PROVISIONS, BASED ON USE FOR PROCESSED MEATS, BOUILLONS AND CONSOMMÉS, AND COCOA-BASED COMMODITY STANDARDS A Identify and correct inconsistencies between the commodity standard and CAC/GL36, including INS and subscript, additive name and technological purpose. B YES Additional food additives in the GSFA Does the appropriate GSFA food contain food additive provisions, which are not listed in the commodity standard? C Add a te to the relevant GSFA provisions excluding their use in Commodity Standard food unless evidence of a technical reason otherwise. 1 Regardless of any decision/s at Box C D Is the Commodity Standard food additive listed in the relevant GSFA Food Category in Table 1 or Table 2? Consider commodity standard food additive provisions one at a time YES E Additive permitted in Commodity Standard and GSFA in Tables 1 or 2 - Use GSFA Food Category levels as default. - Only if significantly different and technically justified, modify GSFA Food Category provisions for commodity standard products by use of a te. F Is the Commodity Standard food additive listed in GSFA Table 3? NO NO YES G Additive permitted in Commodity Standard but not GSFA food. In general, add Commodity Standard food additive to GSFA Food Category provisions by use of a te, unless evidence of a technical reason otherwise. Start the process of entry into the GSFA. Default positions as below. 2 H Does GSFA Table 3 apply to this Food Category (i.e., the Food Category is NOT listed in the Annex to Table 3)? J NO YES Additive permitted in Commodity Standard and GSFA Table 3, but Table 3 does not apply to this food group Add Commodity Standard food additive to GSFA Food Category provisions by use of a te, unless evidence of a technical reason otherwise. I Additive permitted in Commodity Standard and GSFA Table 3, which applies Allow all Table 3 additives currently listed in the commodity standard to be added at GMP. Only if significantly different and technically justified, maintain the numerical levels of some Table 3 additives listed in the commodity standard by use of a te in the GSFA Food Category provisions.

7 FA/47 CRD 3 7 te that for the purpose of testing the decision tree, it has been simpler to consider only the adopted (Step 8) GSFA provisions. However, for the actual application of the decision tree, it would be preferable to consider both the adopted (Step 8) GSFA provisions and the draft and proposed draft GSFA provisions. This would ensure that all provisions in the food relevant to the commodity standard are considered together in a consistent manner. An appropriate note could be applied to the draft GSFA provision to indicate the relevance to the commodity standard, until such time as the draft GSFA provision is discussed by the Committee. Principles established that have guided the direction and development of the Decision Tree There is a need for the food additive to be technologically justified and safe for use. The GSFA is being developed to be the single reference point for food additives within Codex Alimentarius and should therefore take into account any food additive provisions in the commodity standards. It is recognised that commodity standards have legitimate technical reasons for a reduced set of food additive permissions whilst also recognising that where possible the provisions of the GSFA should be used as a default. It has been agreed that a decision tree approach to harmonising food additive permissions in commodity standards with the GSFA be used. The decision tree is a tool for CCFA to align commodity standards with the GSFA. However, it is recognised that there may be cases where the results of its application are not consistent with the intention of the commodity committee, or not consistent with the general principles for entry into the GSFA. In these cases, entries should be considered on a case-by-case basis. It is not considered appropriate to automatically allow the addition of all food additives in Table 3 of the GSFA to commodity standards, but to allow for all Table 3 additives that are currently listed in a particular commodity standard to be added at GMP through the GSFA unless it is technologically justified to restrict their use for that commodity. When it is clear that the intention of the relevant commodity committee was to list all food additives belonging to a certain functional class, permission of all Table 3 food additives belonging to such a class is appropriate. This approach is consistent with the Codex Procedural Manual regarding the format of the Food Additives Section of commodity standards 3. Namely, a reference to the associated functional class and GSFA food is appropriate, except when a list of specific additives is technologically justified for a product that is the subject of the commodity standard. There are two types of restrictions for Table 3 food additives in the commodity standards. These restrictions are described in Table 3 of the GSFA and in Section 2 to the Annex to Table 3 of the GSFA. A. The first is the restriction to a certain functional class. In this case, all Table 3 additives with that functional class are acceptable. An example of the entry for a particular food and commodity standard in Section 2 of the Annex to Table 3 is shown below Soups and broths Acidity regulators, anticaking agents (in dehydrated product only), antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, humectants, packaging gases, preservatives, stabilizers, sweeteners and thickeners listed in Table 3 are acceptable for use in foods conforming to the standard. Codex Bouillon and Consommés (CODEX STAN ) standard B. The second type of the restriction is when the commodity standard lists individual food additives and therefore, the use of only certain Table 3 additives with that functional class are acceptable. An example of the entry in Section 2 of the Annex to Table 3 is shown below Heat-treated processed meat, poultry, and game products in whole pieces or cuts Only certain Table 3 food additives (as indicated in Table 3) are acceptable for use in foods conforming to these standards. Codex standard Cooked cured ham (CODEX STAN ) and Cooked cured pork shoulder (CODEX STAN )

8 FA/47 CRD 3 8 For those commodity standards for which it is acceptable to use all Table 3 additives of acertain functional class, and only certain Table 3 additives of another functional class, acombination of the options A and B, above, is appropriate. 1. C: Technological justification is to be determined by the relevant commodity committee, where an active commodity committee exists, or by the CCFA, where the relevant commodity committee has been adjourned/abolished. 2. G1:Additive in Table 1 for other GSFA food categories Add Commodity Standard food additive to GSFA Food Category provisions by use of a te. Start the process of entry into the GSFA G2: Additive does not have any provision in the GSFA, however has been assessed by JECFA and has been included in the CAC/GL Add to GSFA but only for relevant Commodity Standard products. Start the process of entry into the GSFA. G3: Additive is not listed in the GSFA. Remove from commodity standards. 3. Codex Procedural Manual (21 st Ed., 2013) Section II; Elaboration of Codex Texts, Format for Codex Commodity Standards, pp

9 FA/47 CRD 3 9 Annex 2 New text is indicated in bold/underline. Text to be removed is indicated in strikethrough. PROPOSED AMENDMENTS TO THE FOOD ADDITIVE PROVISIONS OF THE CODEX STANDARDS FOR BOUILLONS AND CONSOMMÉS (CODEX STAN , Rev ) The following amendments to Section 4 of the Standard for Bouillons and Consommés (CODEX STAN ) are proposed. 4 FOOD ADDITIVES 4.1 Acidity regulators, anticaking agents (in dehydrated product only), antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, humectants, packaging gases, preservatives, stabilizers, sweeteners and thickeners used in accordance with Tables 1, 2 and 3 of the General Standard for Food Additives (CODEX STAN ) in food 12.5 (Soups and broths), its parent food, and its sub-categories are acceptable for use in foods conforming to this Standard. 4.2 The flavourings used in products covered by this standard should comply with the Guidelines for the Use of Flavourings (CAC/GL ). 4.1 ACIDITY REGULATORS Any acidity regulators listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eatbasis) 514 Sodium sulphates 574 Gluconic acid (D-) Limited by GMP 339 Sodium phosphates 340 Potassium phosphates 450i 450ii 450iii 450iv 450v 451i 451ii 452i 452ii Disodium diphosphate Trisodium diphosphate Tetrasodium diphosphate Dipotassium diphosphate Tetrapotassium diphosphate Pentasodium triphosphate Pentapotassium triphosphate Sodium polyphosphate Potassium polyphosphate 1000 mg/kg (sum of phosphates expressed as P205)

10 FA/47 CRD ANTICAKING AGENTS (in dehydrated products only) Any anticaking agents listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 341 Calcium phosphates 3 g/kg on dry matter 4.3 ANTIFOAMING AGENTS Any antifoaming agents listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 900a Polydimethylsiloxane 10 mg/kg 570 Fatty acids Limited by GMP 4.4 ANTIOXIDANTS Any antioxidants listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 304 Ascorbyl palmitate 305 Ascorbyl stearate 306 Mixed tocopherols concentrate 307 Alpha-tocopherol 200 mg/kg singly or in combination 50 mg/kg, singly or in combination 310 Propyl gallate 319 Tertiary butylhydroquinone (TBHQ) 320 Butylated hydroxyanisole (BHA) 200 mg/kg singly or in combination 321 Butylated hydroxytoluene (BHT) 4.5 COLOURS Any colouring agents listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 100i Curcumin 50 mg/kg 101i Riboflavin 200 mg/kg 141i Chlorophyll copper complex 400 mg/kg

11 FA/47 CRD Tartrazine 104 Quinoline yellow 110 Sunset yellow FCF 120 Carmines 122 Azorubine 50 mg/kg 124 Ponceau 4R 129 Allura red AC 132 Indigotine 133 Brilliant blue FCF 150c Caramel III - ammonia process Limited by GMP 150d Caramel IV ammonia sulphite process 3000 mg/kg 160a(ii) 160e 160f Natural extracts Beta-apo-Carotenal Beta-apo-8 -Carotenic acid, methyl or ethyl ester 50 mg/kg, singly or in combination 4.6 EMULSIFIERS, STABILIZERS, THICKENERS Any emulsifiers, stabilizers and thickeners listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 432 Polyoxyethylene (20) sorbitan monolaureate 433 Polyoxyethylene (20) sorbitan monooleate 434 Polyoxyethylene (20) sorbitan monopalmitate 1 g/kg singly or in combination 435 Polyoxyethylene (20) sorbitan monostearate 436 Polyoxyethylene (20) sorbitan tristearate 450vi 452iv 472d Dicalcium diphosphate Calcium polyphosphates Tartaric acid esters of mono- and diglycerides of fatty acids 3 g/kg (sum of phosphates expressed as P2O5) Limited by GMP 473 Sucrose esters of fatty acids 474 Sucroglycerides 2 g/l

12 FA/47 CRD Starch acetate esterified with vinyl acetate Limited by GMP 4.7 FLAVOURS AND FLAVOURINGS Natural flavours and flavouring substances and nature-identical flavouring substances Limited by GMP Artificial flavouring substances Mixture prepared for its flavouring properties and produced from ingredients or mixtures of ingredients which are themselves permitted for use in foodstuffs, or are present naturally in foodstuffs, which is obtained by a process for the preparation of foods for human consumption authorised. 4.8 FLAVOURS ENHANCERS Any flavour enhancers listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). 4.9 HUMECTANTS Any humectants listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ) PACKING GAS Any packing gas listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ) PRESERVATIVES Any preservatives listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ). INS. Name of the Food Additive Maximum Level (on ready-to-eat-basis) 200 Sorbic acid 202 Potassium sorbate 203 Calcium sorbate 210 Benzoic acid 500 mg/kg singly or in combination 211 Sodium benzoate 212 Potassium benzoate 213 Calcium benzoate 4.12 SWEETENERS Any sweeteners listed in Table III of the Codex General Standard for Food Additives (CODEX STAN , Rev ).

13 FA/47 CRD 3 13

14 FA/47 CRD 3 14 Explanatory text for the 47 th session of the CCFA Annex 3 The general reference to the GSFA that is to be included in the commodity standard (Appendix 2) needs to take into account the fact that there are limitations due to the listing of specific additives in the commodity standard. Therefore, when applying the provisions in the commodity standard to the GSFA for alignment: A new provision for an additive is added to the GSFA only if there is a provision for that additive in the commodity standard, but currently no provision for that additive in the GSFA in the relevant food. According to Box G of the Decision Tree a provision is added by use of a te to limit the use of products conforming to the commodity standard unless evidence of a technical reason otherwise (i.e. evidence justifying the need for non-standardised products). Only adopted GSFA additive provisions are considered for alignment with the commodity standards at this time. An appropriate note is associated with the relevant GSFA additive provision to include a limitation from the commodity standard. For example, the XS## tes are used to denote the exclusion of the commodity standard from the GSFA provision (i.e., there is a provision in the GSFA for the additive, but the additive is not listed in the commodity standard). The recommendations for alignment should be to amend the GSFA provisions in Tables 1 and 2, rather than add provisions (the latter applies only to the situation described in the first bullet point). There can only be one provision in the GSFA for a given food for an additive. Therefore, the recommendations are to amend (revise) existing GSFA provisions to take into account the provisions in the commodity standard. As such, the recommendations with the proposed revisions to the GSFA are presented in a single table, with the same data each in Table 1 and Table 2 format. This presentation would eliminate any confusion or misinterpretation as to the final provision in the GSFA. New text is indicated in bold/underline. Text to be removed is indicated in strikethrough. 1. PROPOSED AMENDMENTS TO TABLE 1, 2 & 3 OF THE GENERAL STANDARD FOR FOOD ADDITIVES It is proposed to amend the following food additive provisions in Table 1 of the GSFA: Acesulfame potassium: Functional class: flavour enhancer, sweetener INS Soups and broths 110 mg/kg 161, 188, XS117 Endorse Alitame: Functional class: sweetener INS Soups and broths 40 mg/kg 161, XS117 Endorse Allura red AC: Functional class: colour INS Soups and broths 300 mg/kg 161, AA Endorse Aspartame: Functional class: flavour enhancer, sweetener

15 FA/47 CRD 3 15 INS Soups and broths 1200 mg/kg 161, 188, XS117 Endorse Azorubine: Functional class: colour INS Soup and broths 50 mg/kg XX Endorse Benzoates: Functional class: preservatives INS Soups and broths 500 mg/kg 13,BB, CC Endorse Butylated hydroxytoluene: Functional class: antioxidant INS Soups and broths 200mg/kg 15, 130, DD Endorse Carotenes, beta-, vegetable: Functional class: colour INS 160a(ii) 12.5 Soups and broths 1000 mg/kg EE Endorse Carotenoids: Functional class: colour INS 160a(i), a(iii), e, f 12.5 Soups and broths 300 mg/kg EE Endorse Chlorophylls and chlorophyllins, copper complexes: Functional class: colour INS 141(i), (ii) 12.5 Soups and broths 400 mg/kg 127,FF Endorse Curcumin: Functional class: colour INS 100i 12.5 Soup and broths 50 mg/kg XX Endorse Diacetyltartaric and fatty acid esters of glycerol: Functional class: emulsifier, sequestrant, stabilizer INS 472e Food Food Max level tes Recommendation

16 FA/47 CRD Soups and broths 5000 mg/kg XS117 Endorse Grape skin extract: Functional class: colour INS 163(ii) 12.5 Soups and broths 500 mg/kg 181, XS117 Endorse Iron oxides: Functional class: colours INS 172(i) (iii) 12.5 Soups and broths 100 mg/kg XS117 Endorse Neotame: Functional class: flavour enhancer, sweetener INS Soups and broths 20 mg/kg 161, XS117 Endorse Phosphates: Functional class: acidity regulator, antioxidant, emulsifier, firming agent, flour treatment agent, humectant, preservative, raising agent, sequestrant, stabilizer, thickener INS 338; 339(i)-(iii); 340(i)-(iii); 341(i)-(iii); 342(i), (ii); 343(i)-(iii); 450(i)-(iii), (v)-(vii); 451(i), (ii); 452(i)-(v); Soups and broths 1500 mg/kg 33, 127,GG Endorse Quinoline yellow: Functional class: colour INS Soup and broths 50 mg/kg XX Endorse Riboflavins: Functional class: colour INS 101(i),(ii) 12.5 Soups and broths 200 mg/kg HH Endorse Saccharins: Functional class: sweetener INS 954(i)-(iv) 12.5 Soups and broths 110 mg/kg 161, XS117 Endorse Sorbates: Functional class: preservatives INS Soups and broths 1000 mg/kg 42,BB, CC Endorse Steviol glycosides: Functional class: sweetener

17 FA/47 CRD 3 17 INS Soups and broths 50 mg/kg 26, XS117 Endorse Sucralose (trichlorogalactosucrose): Functional class: sweetener INS Soups and broths 600 mg/kg 161, XS117 Endorse Sucroglycerides:Functional class: emulsifier INS Soup and broths 2000 mg/kg II Endorse Sucrose esters of fatty acids:functional class: emulsifier, stabiliser, thickener INS Soup and broths 2000mg/kg II Endorse Tartrazine: Functional class: colour INS Soup and broths 50 mg/kg XX Endorse Tocopherols: Functional class: antioxidant INS: 307 a, b, c 12.5 Soup and broths 50 mg/kg JJ Endorse Lauric Arginate Ethyl Ester: Functional class: preservative INS Ready-to-eat soups 200 mg/kg XS117 Endorse and broths, including canned, bottled and frozen Canthaxanthin: Functional class: colour INS 161g Mixes for soups and broths 30 mg/kg 127,XS117 Endorse

18 FA/47 CRD 3 18 Lauric Arginate Ethyl Ester: Functional class: preservative INS Mixes for soups and broths 200 mg/kg 127,XS117 Endorse Sodium Aluminosilicate: Functional class: anticaking agent INS Mixes for soups and broths 570 mg/kg 6, XS117 Endorse AA: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) at 50 mg/kg. BB: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS ) or as benzoic acid (INS ). CC: Excluding use for canned bouillons and consommés. DD: Except for products not conforming tothe Codex Standard for Bouillons and Consommés (CODEX STAN ) at 100 mg/kg. EE: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) singly or in combination: carotenes, beta-, vegetable (INS 160a(ii)), carotenal, beta-apo-8 - (INS 160e) and carotenoic acid, ethyl ester, beta-apo-8'- (INS 160f) at 50 mg/kg. FF: For use of chlorophylls, copper complexes (INS 141(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ). GG: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), and potassium polyphosphate (INS 452(ii)) as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), and tricalcium phosphate (INS 341(iii)) as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate (INS 450(vi)) and calcium polyphosphate (INS 452(iv)) as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.the reporting basis as P 2 O 5 is converted to as phosphorus by multiplying by a factor of xatomic weight P/molecular weight P 2 O 5 [2x30.9 g/mol / g/mol = HH:For use of riboflavin, synthetic (INS 101(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ). II: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ): sucrose esters of fatty acids (INS 473), sucroglycerides (INS 474) singly or in combinationat 2000 mg/kg. JJ: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg. XX: For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN ) only

19 FA/47 CRD 3 19 XS117: Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ). It is proposed to amend Table 2 of the GSFA as follows: Food 12.5 Soups and Broths Food additive INS Maximum Level tes Acesulfame potassium mg/kg 161, 188, XS117 Alitame mg/kg 161, XS117 Allura red AC mg/kg 161, AA Aspartame mg/kg 161, 188, XS117 Azorubine mg/kg XX Benzoates mg/kg 13,BB, CC Butylatedhydroxytoluene mg/kg 15, 130, DD Carotenes, beta-, 160a(ii) 1000 mg/kg EE vegetable Carotenoids 160a(i),a(iii),e,f 300 mg/kg EE Chlorophylls and chlorophyllins, copper 141(i),(ii) 400 mg/kg 127,FF complexes Curcumin 100i 50 mg/kg XX Diacetyltartaric and fatty 472e 5000 mg/kg XS117 acid esters of glycerol Grape skin extract 163(ii) 500 mg/kg 181, XS117 Iron oxides 172(i)-(iii) 100 mg/kg XS117 Neotame mg/kg 161, XS117 Phosphates 338; 339(i)-(iii); 1,500 mg/kg 33, 127,GG 340(i)-(iii); 341(i)-(iii); 342(i),(ii); 343(i)- (iii); 450(i)-(iii),(v)- (vii); 451(i),(ii); 452(i)- (v); 542 Quinoline yellow mg/kg XX Riboflavins 101(i),(ii) 200 mg/kg HH Saccharins 954(i)-(iv) 110 mg/kg 161,XS117 Sorbates mg/kg 42,BB, CC Steviol glycosides mg/kg 26, XS117 Sucralose mg/kg 161, XS117 (trichlorogalactosucrose) Sucroglycerides mg/kg II Sucrose esters of fatty mg/kg II acids Tartrazine mg/kg XX Tocopherols 307a,b,c 50 mg/kg JJ Food Ready-to-eat soups and broths, including canned, bottled, and frozen Food additive INS Maximum Level tes Lauric arginate ethyl ester mg/kg XS117 Food Mixes for soups and broths Food additive INS Maximum Level tes Canthaxanthin 161g 30 mg/kg 127,XS117 Lauric arginate ethyl ester mg/kg 127,XS117 Sodium aluminosilicate mg/kg 6, XS117

20 FA/47 CRD 3 20 AA: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) at 50 mg/kg. BB: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS ) or as benzoic acid (INS ). CC: Excluding use for canned bouillons and consommés. DD: Except for products not conforming tothe Codex Standard for Bouillons and Consommés (CODEX STAN ) at 100 mg/kg. EE: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ) singly or in combination: carotenes, beta-, vegetable (INS 160a(ii)), carotenal, beta-apo-8 - (INS 160e) and carotenoic acid, ethyl ester, beta-apo-8'- (INS 160f) at 50 mg/kg. FF: For use of chlorophylls, copper complexes (INS 141(i)) only in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ). GG: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ): sodium dihydrogen phosphate (INS 339(i)), disodium hydrogen phosphate (INS 339(ii)), trisodium phosphate (INS 339(iii)), potassium dihydrogen phosphate (INS 340(i)), dipotassium hydrogen phosphate (INS 340(ii)), tripotassium phosphate (INS 340(iii)), disodium diphosphate (INS 450(i)), trisodium diphosphate (INS 450(ii)), tetrasodium diphosphate (INS 450(iii)), tetrapotassium diphosphate (INS 450(v)), pentasodium triphosphate (INS 451(i)), pentapotassium triphosphate (INS 451(ii)), sodium polyphosphate (INS 452(i)), and potassium polyphosphate (INS 452(ii)) as acidity regulators at 440 mg/kg as phosphorus; calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), and tricalcium phosphate (INS 341(iii)) as anticaking agents at 800 mg/kg as phosphorus on the dry matter basis in dehydrated products only; and dicalcium diphosphate (INS 450(vi)) and calcium polyphosphate (INS 452(iv)) as emulsifiers, stabilizers, and thickeners at 1320 mg/kg as phosphorus.(the reporting basis as P 2 O 5 is converted to as phosphorus by multiplying by a factor of xatomic weight P/molecular weight P 2 O 5 [2x30.9 g/mol / g/mol = 0.44]). HH: For use of riboflavin, synthetic (INS 101(i)) only in products conforming to the Codex Standard for Bouillons and Consommes (CODEX STAN ). II: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ): sucrose esters of fatty acids (INS 473), sucroglycerides (INS 474) singly or in combination at 2000 mg/kg. JJ: For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN ), singly or in combination: d-alpha-tocopherol (INS 307a), tocopherol concentrate, mixed (INS 307b), and dl-alpha-tocopherol (INS 307c) at 50 mg/kg. XX: For use in products conforming to the Standard for Bouillons and Consommés (CODEX STAN ) only XS117: Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN )

21 FA/47 CRD 3 21 Section 2 of Table 3 Explanatory to the 47 th session of the CCFA For the Codex Standard for Bouillons and Consommés, it is clear that the intention of the commodity committee had been to allow all Table 3 additives in listed functional classes. This is evidenced by the wording used in the standard, for example, any acidity regulators listed in Table III of the Codex General Standard for Food Additives. This wording is also used for anticaking agents; antifoaming agents; antioxidants; colours; emulsifiers, stabilizers, thickeners; flavour enhancers; humectants, packing gases, preservatives and sweeteners. Therefore, it is proposed to add the following to Section 2 of the Annex to Table 3 of the GSFA: 12.5 Soups and broths Acidity regulators, anticaking agents (in dehydrated product only), antifoaming agents, antioxidants, colours, emulsifiers, flavour enhancers, humectants, packaging gases, preservatives,stabilizers, sweeteners and thickeners listed in Table 3 are acceptable for use in foods conforming to the standard. Codex Bouillon and Consommés (CODEX STAN ) standard