Key Initiatives
Computational Toxicology Manuscript
The Committee on Flavor Safety submitted a manuscript to Regulatory Toxicology & Pharmacology that discusses in silico approaches to the safety evaluation of flavor ingredients including grouping for read-across strategies, and the use of computerized models and knowledge bases for strengthening the safety evaluation of new and existing flavoring substances.
Use Level Survey of NFCs
FEMA's Committee on Flavor Safety is conducting a use level survey for four Natural Flavor Complexes (NFCs) to provide refined exposure estimates in support of the FEMA GRAS re-evaluation of these oils: 1) anise star oil, 2) basil oil, 3) estragon oil, and 4) nutmeg oil. The goal of this survey is to obtain updated added use level data (along with food category level poundage data for the four NFCs) so that a refined exposure assessment is conducted that reflects current uses and consumption patterns.
FEMA GRAS Reaffirmation Review
The FEMA Expert Panel published an updated NCS procedure paper in the peer-reviewed scientific journal Food and Chemical Toxicology. The FEMA Expert Panel’s project to re-evaluate over 250 natural flavor complexes is ongoing and calls for data have been issued for over 140 natural flavor complexes. This is a joint project co-sponsored by FEMA, the International Organization of the Flavor Industry (IOFI) and the International Federation of Essential Oils and Aroma Trades (IFEAT).
Check Sample Program (CSP)
The Science Committee developed the Check Sample Program (CSP) so that FEMA members can create confidence in internal and external quality control laboratories. Eventually, the CSP will be used to review and provide recommendations to the United States Pharmacopoeia (USP) and update Food Chemical Codex (FCC) methods relevant for flavor ingredients.
FEMA completed the 2015 Poundage Survey, a survey of FEMA membership for the annual volume of use of over 3,700 ingredients used to formulate flavors. The Poundage Surveys provides the information used by the FEMA Expert Panel to monitor exposure to previously GRAS’ed flavor ingredients. In addition, the data is used for submission to other scientific and regulatory authorities, including the Joint WHO/FAO Expert Committee on Food Additives (JECFA).
Decision Tree Task Force on Flavor Safety Within the Food Safety Modernization Act (FSMA)
The Science Committee’s newly formed task force will develop a biological risk decision tree that will examine the potential biological risk of different types of flavor formulations using existing information in the literature, and explore data sharing amongst flavor companies to assess the information already collected on flavorings.
Presentations
Excellence in Flavor Science Award Recipient Presentation
Gregory L. Yep Ph.D, EVP,
Chief Global Scientific and
Sustainability Officer,
International Flavors &
Fragrances Inc
Benchmark Dose Modeling
Dr. Lynne Haber
Senior Toxicologist
University of Cincinnati
Risk Science Center
Flavors Biological Risk Decision Tree
Ms. Pam Coleman, Vice
President of Research
Services at Merieux NutriSciences
Ms. Wendy McMahon
General Manager
Silliker’s Food Science Center at
Merieux NutriSciences
On the Horizon
Statistical development of total dietary exposure distributions of four NFCs, partnered with Crème Global.
Manuscript development detailing the use of computational toxicology tools for flavor safety evaluation.
FEMA Expert Panel GRAS re-evaluation of citrus, mint, clove and cinnamon derived flavor ingredients in addition to re-evaluating a
group of amide containing chemically defined substances.
Development of a biological risk decision tree that will provide guidelines on microbiological protocol requirements for flavor
formulations.
Design a method of solvent analysis in flavors. This will initially focus on organic solvents created as part of the flavor formulation process.