PPT-Chapter 24 Food Additives

By Lexi Carp Devon Grissinger and Nina Salvucci Objectives and Vocabulary Objectives Identify common food additives and their uses Compare natural and synthetic additives Explain how additives are regulated . . Dennis Keefe, Ph.D.. Office of Food Additive Safety. U.S. Food and Drug Administration. Codex Committee on Food Additives (CCFA) . Terms of Reference. Establish or endorse acceptable maximum use levels for individual food additives. Jasper K. Imungi, PhD. Professor of Food Chemistry. Department of Food Science, Nutrition and Technology. University of Nairobi. Paper presented in the. . Food Additives and Safety Workshop, 24th June, 2014 Intercontinental Hotel, Nairobi. Like clothing and music, food goes through trends, or fashions.. These trends affect the foods that are available to us:. What is grown. What is produced. What is sold. Some trends describe preferences: style of food, cooking technique, or flavours that are popular. Lesson 3: Additives & Preservatives. Intentional Additives. Chemicals that are intentionally introduced to foods to aid in processing. Their use is strictly regulated by national and international laws. . . CONFERENCE ON “ FOOD ADDITIVES : SAFETY IN USE AND . CONSUMER CONCERNS. “. JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY . NAIROBI , 24 JUNE 2014. CORRADO LODOVICO GALLI. Structure of Risk Analysis. Manojit Basu, PhD . Grocery Manufacturers Association (GMA). 1. Outline. GMA overview. Food Additives. Determining Regulatory . Status - FDA. Risk Assessment Process. FDA Safety Standards. 2. Grocery Manufacturers Association(GMA). ESSENTIAL QUESTION. How harmful are food additives?. Background . A food additive is any substance added to a food, directly to improve its quality or indirectly via packaging. . Food additives have been used for over a century to preserve, flavor, thicken, and enhance food. . Maia M. Jack, Ph.D.. Vice President, Science and Regulatory Affairs . Outline. GSFA Framework on Carryover. National Regulatory Frameworks. GSFA Section 2.0 – Food Additive. Food additive . means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, . May only be used if they fulfill acceptable and useful functions. . They must be safe to use.. There must be a technological need for their use.  . Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used. . The fertilizer additives market is estimated to continue to remain fragmented with the presence of numerous regional players food additives . Direct Food Additives. Indirect Food Additives. Types of additives. roles and functions of food additives in food. Coding of food additives. Food safty (food additives). Food preservation. Update on the re-evaluation. Roadmap for the follow-up of EFSA re-evaluation scientific opinions . Call for scientific and technical data on . sorbic. acid - . sorbates. Re-evaluation programme . Commission Regulation (EU) No 257/2010 sets up a programme for the re-evaluation of approved food additives, in accordance with Regulation (EC) No 1333/2008. What are Additives?. Additives are substances put into food during processing in order to improve it in some way. . They may be natural, e.g. spices or herbs, or artificial, e.g. tartrazine, which is a yellow colour in sweets and soft drinks.. Additives. Substances that are added to food to maintain or improve the safety, freshness, taste, texture, to extend its shelf life are known as . food additives.. Some food additives have been in use for centuries for preservation – such as salt (in meats), sugar (in marmalade.