Click here for a comprehensive overview and history of the FEMA GRAS program.
If your company is interested in applying for FEMA GRAS, please contact Sean Taylor ([email protected]), Scientific Secretary to the FEMA Expert Panel.
Introduction
It is recognized that methods of production may affect the safety assessment of food ingredients (FDA, 2012). Flavoring substances may be produced in a variety of ways and the FEMA Expert Panel’s assessments to determine the status of flavor ingredients as “generally recognized as safe” (GRAS) includes a review of the method of production for the ingredients. This statement addresses how recent developments in new methods of production of flavoring substances are addressed within the FEMA GRAS program.
Oser, B.L., & Ford, R.A. (1975) Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 9. GRAS Substances. Food Technology, 29 (8), 70-72.
Oser, B.L., & Ford, R.A. (1974) Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 8. GRAS Substances. Food Technology, 28 (9), 76-80
Oser, B.L., & Ford, R.A. (1973b). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 7. GRAS Substances. Food Technology. 27 (11), 56-57.
Oser, B.L., & Ford, R.A. (1973a). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 6. GRAS Substances. Food Technology, 27 (1), 64-67.
Oser, B.L., & Hall, R.L. (1972). Recent Progress in the Consideration of Flavoring Ingredients under the Food Additives Amendment. 5. GRAS Substances. Food Technology, 26 (5), 35-42.
Hall, R.L., & Oser, B.L. (1970). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 4. GRAS Substances. Food Technology, 24 (5), 25-34.
Hall, R.L., & Oser, B.L. (1965). Recent progress in the consideration of flavor ingredients under the Food Additives Amendment. 3. GRAS Substances. Food Technology, 19 (2, Part 2): 151-197.
Smith, R.L., Waddell, W.J., Cohen, S.M., Feron, V.J., Marnett, L.J., Portoghese, P.S., Rietjens, I.M.C.M., Adams, T.B., Lucas Gavin, C., McGowen, M.M., Taylor, S.V., and Williams, M.C. (2009). GRAS 24: The 24th publication by the FEMA Expert Panel presents safety and usage data on 236 new generally recognized as safe flavoring ingredients. Food Technology, 63(6), 46-105.
Waddell, W.J., Cohen, S.M., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese P.S., Reitjiens, I.M.C.M., Smith, R.L., Adams, T.B., Lucas Gavin, C., McGowen, M.M., and Williams, M.C. (2007). GRAS Flavoring Substances 23. Food Technology, 61(8) 22-61.
Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., & Adams, T.B. (2005). GRAS Flavoring Substances 22. Food Technology, 59 (8), 24-62.
Smith, R.L., Cohen, S.M., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., & Adams, T.B. (2003). GRAS Flavoring Substances 21. Food Technology, 57(5), 46-59.
Smith, R. L., Doull, J., Feron, V. J., Goodman, J.I., Munro, I. C., Newberne, P. M., Portoghese, P. S., Waddell, W. J., Wagner, B. M., & Adams, T. B. & McGowen, M.M. (2001). GRAS Flavoring Substances 20. Food Technology, 55 (12), 34-55.
Newberne, P., Smith, R.L., Doull, J., Feron V.J., Goodman, J.I., Munro, I.C., Portoghese P.S., Waddell, W.J., Wagner, B.M., Weil, C.S., Adams, T.B., & Hallagan, J.B. (2000) GRAS Flavoring Substances 19. Food Technology, 54(6) 66-68, 70, 72-74, 76-84.
Newberne, P., Smith, R.L., Doull, J., Goodman, J.I., Munro, I.C., Portoghese, P.S., Wagner, B.M., Weil, C.S., Woods, L.A., Adams, T.B., Hallagan, J.B., & Ford, R.A. (1998) GRAS Flavoring Substances 18. Food Technology, 52 (9), 65-92.
Smith, R.L., Newberne, P., Adams, T.B., Ford, R.A., and Hallagan, J.B., & the FEMA Expert Panel. (1996a). GRAS Flavoring Substances 17. Food Technology, 50 (10), 72-78, 80-81.
Smith, R.L., & Ford, R.A. (1993). Recent progress in consideration of flavoring ingredients under the Food Additives Amendment. 16. GRAS Substances. Food Technology, 47 (6), 104-117.
Burdock, G.A., Wagner, B.M., Smith, R.L., Munro, I.C. & Newberne, P.M. (1990). Recent progress in the consideration of flavor ingredients under the Food Additives Amendment. 15. GRAS Substances. Food Technology, 44, 78-86.
Oser, B. L., Weil, C. S., Woods, L. A., & Bernard, B. K. (1985). Recent progress in the consideration of flavoring ingredients under the food additives amendment. 14. GRAS Substances. Food Technology, 39(11), 108-117.
Oser, B.L., Ford, R.A., & Bernhard, B.K. (1984). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 13. GRAS Substances. Food Technology, 38 (10), 66-89.
Oser, B.L., & Ford, R.A. (1979). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 12. GRAS Substances. Food Technology, 33 (7), 65-73.
Oser, B.L., & Ford, R.A. (1978). Recent progress in the consideration of flavoring ingredients under the Food Additives Amendment. 11. GRAS Substances. Food Technology, 32 (2), 60-70.