Federica Lodi
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View article: Re‐evaluation of neotame (E 961) as food additive
Re‐evaluation of neotame (E 961) as food additive Open
The present opinion deals with the re‐evaluation of neotame (E 961) as a food additive. Neotame is the chemically manufactured compound N‐[N‐(3,3‐dimethylbutyl)‐l‐α‐aspartyl]‐l‐phenylalanine 1‐methyl ester. The main impurity of neotame (E …
View article: Re‐evaluation of acesulfame K (E 950) as food additive
Re‐evaluation of acesulfame K (E 950) as food additive Open
The present opinion deals with the re‐evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt. It is authorised for …
View article: Re‐evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
Re‐evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives Open
This opinion deals with the re‐evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives. Saccharin is the chemically manufactured compound 1,2‐benzisothiazol‐3(2H)‐one‐1,1‐dioxide. Along with its sodium…
View article: Re‐evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes
Re‐evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes Open
The present opinion deals with the re‐evaluation of shellac (E 904) when used as a food additive and with the new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes. The Panel derived an ac…
View article: Re‐evaluation of erythritol (E 968) as a food additive
Re‐evaluation of erythritol (E 968) as a food additive Open
This opinion addresses the re-evaluation of erythritol (E 968) as food additive and an application for its exemption from the laxative warning label requirement as established under Regulation (EU) No 1169/2011. Erythritol is a polyol obta…
View article: Guidance on protocol development for EFSA generic scientific assessments
Guidance on protocol development for EFSA generic scientific assessments Open
EFSA Strategy 2027 outlines the need for fit-for-purpose protocols for EFSA generic scientific assessments to aid in delivering trustworthy scientific advice. This EFSA Scientific Committee guidance document helps address this need by prov…
View article: Re‐evaluation of neohesperidine dihydrochalcone (E 959) as a food additive
Re‐evaluation of neohesperidine dihydrochalcone (E 959) as a food additive Open
The present opinion deals with the re-evaluation of neohesperidine dihydrochalcone (E 959) when used as a food additive. It is obtained by catalytic hydrogenation of a flavanone - neohesperidine - which is naturally occurring and thus isol…
View article: Re‐evaluation of thaumatin (E 957) as food additive
Re‐evaluation of thaumatin (E 957) as food additive Open
The present opinion deals with the re-evaluation of thaumatin (E 957) when used as a food additive. Thaumatin is a natural plant protein, consisting of thaumatin I and thaumatin II proteins together with minor amounts of plant constituents…
View article: Re‐evaluation of polydextrose (E 1200) as a food additive
Re‐evaluation of polydextrose (E 1200) as a food additive Open
This opinion deals with the re-evaluation of polydextrose (E 1200) when used as a food additive. The Panel followed the conceptual framework for the risk assessment of certain additives and considered that: adequate exposure estimates were…
View article: Re‐evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201)
Re‐evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201) Open
The present opinion deals with the re-evaluation of polyvinylpyrrolidone (E 1201, PVP) and polyvinylpolypyrrolidone (E 1202, PVPP) when used as food additives. One request for extension of use of PVP (E 1201) in foods for special medical p…
View article: Letter to the editor regarding the article ‘EFSA’s toxicological assessment of aspartame: was it even-handedly trying to identify possible unreliable positives and unreliable negatives?’
Letter to the editor regarding the article ‘EFSA’s toxicological assessment of aspartame: was it even-handedly trying to identify possible unreliable positives and unreliable negatives?’ Open
This letter is in response to a recent paper by Millstone and Dawson (2019) in which the authors criticise the re-evaluation of the high intensity sweetener aspartame in 2013 by the former EFSA’s Panel on Food Additives and Nutrient Source…
View article: Re‐evaluation of name of hydrogenated poly‐1‐decene (E 907) as food additive
Re‐evaluation of name of hydrogenated poly‐1‐decene (E 907) as food additive Open
The Panel on Food Additives and Flavourings added to food (FAF) provided a scientific opinion re-evaluating the safety of hydrogenated poly-1-decene (E 907) when used as a food additive. Hydrogenated poly-1-decene (E 907) is authorised as …
View article: Re‐evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
Re‐evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive Open
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of sulphuric acid (E 513) and its sodium (E 514), potassium (E 515), calcium (E 516) and ammonium (E 517) salts when used as a food ad…
View article: Re‐evaluation of benzyl alcohol (E 1519) as food additive
Re‐evaluation of benzyl alcohol (E 1519) as food additive Open
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of benzyl alcohol (E 1519) when used as a food additive. The Panel considered that adequate exposure and toxicity data were available.…
View article: Re‐evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives
Re‐evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives Open
The Panel on Food Additives and Flavourings added to Food (FAF) provided a scientific opinion re-evaluating the safety of chlorides (E 507-509, E 511) as food additives. Chlorides are authorised food additives in the EU in accordance with …
View article: Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive
Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive Open
The present opinion deals with the re-evaluation of propane-1,2-diol alginate (E 405) when used as a food additive. The Panel noted that absorption, distribution, metabolism and excretion (ADME) data on propane-1,2-diol alginate gave evide…
View article: Re‐evaluation of glycerol esters of wood rosin (E 445) as a food additive
Re‐evaluation of glycerol esters of wood rosin (E 445) as a food additive Open
The present opinion deals with the re-evaluation of glycerol esters of wood rosin (GEWR, E 445) when used as a food additive. Regarding GEWR originating from Pinus palustris (longleaf pine) and Pinus elliottii (slash pine), based on the ov…
View article: Re‐evaluation of aluminium sulphates (E 520–523) and sodium aluminium phosphate (E 541) as food additives
Re‐evaluation of aluminium sulphates (E 520–523) and sodium aluminium phosphate (E 541) as food additives Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided a scientific opinion re-evaluating the safety of aluminium sulphates (E 520-523) and sodium aluminium phosphate, acidic (E 541) as food additives. The Panel cons…
View article: Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided a scientific opinion re-evaluating the safety of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536), and evaluating the safety of calcium ferrocyanide (…
View article: Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)
Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171) Open
The European Commission requested EFSA to carry out a scientific evaluation on four studies on the potential toxicity of titanium dioxide (TiO2) used as a food additive (E 171) and to indicate whether they would merit re-opening the existi…
View article: Re‐evaluation of gellan gum (E 418) as food additive
Re‐evaluation of gellan gum (E 418) as food additive Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of gellan gum (E 418) as a food additive. Following the conceptual framework for the risk assessment of certain foo…
View article: Re‐evaluation of stannous chloride (E 512) as food additive
Re‐evaluation of stannous chloride (E 512) as food additive Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of stannous chloride and stannous chloride dihydrate (E 512) as food additives. The Panel considered that adequate …
View article: Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives Open
The present opinion deals with the re-evaluation of the safety of food-grade carrageenan (E 407) and processes Eucheuma seaweed (E 407a) used as food additives. Because of the structural similarities, the Panel concluded that processed Euc…
View article: Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives
Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives Open
The present opinion deals with the re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400-E 404) when used as food additives. Alginic acid and its salts (E 400-E 404) are authorised food additives in the…
View article: Re‐evaluation of xanthan gum (E 415) as a food additive
Re‐evaluation of xanthan gum (E 415) as a food additive Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of xanthan gum (E 415) as food additive. Following the conceptual framework for the risk assessment of certain food…
View article: Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives Open
The present opinion deals with the re-evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. Following the conceptual framework for the risk assessment of certain food a…
View article: Re‐evaluation of tragacanth (E 413) as a food additive
Re‐evaluation of tragacanth (E 413) as a food additive Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of tragacanth (E 413) as a food additive. In the EU, tragacanth (E 413) has been evaluated by the Scientific Commit…
View article: Re‐evaluation of tara gum (E 417) as a food additive
Re‐evaluation of tara gum (E 417) as a food additive Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of tara gum (E 417) as a food additive. Tara gum (E 417) has been evaluated by the EU Scientific Committee for Food…
View article: Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute
Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute Open
The Panel on Food Additives and Nutrient Sources added to Food (ANS) was requested from the European Commission to provide a statement on the validity of the conclusions of a mouse study on the carcinogenic potential of sucralose (E 955) p…