GRAS flavoring substances 23

W. J. Waddell, S. M. Cohen, V. J. Feron, J. I. Goodman, L. J. Marnett, P. S. Portoghese, I. M C M Rietjens, R. L. Smith, T. B. Adams, C. Lucas Gavin, M. M. McGowen, M. C. Williams

Research output: Contribution to journalArticle

19 Scopus citations

Abstract

The 23rd publication by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel presents safety and usage data on new 174 safe flavoring ingredients. The disciplines of toxicology, pathology, biochemistry, organic chemistry, pharmacology, and medicine are well represented on the Panel. The Expert Panel plays in the global safety evaluation of flavoring substances is that non-US flavor companies and trade associations have reached out to the Panel for its scientific evaluation expertise. The Panel also comments on the expanding list of generally recognized as safe (GRAS) evaluations for substances with non-flavor functions that are added to finished flavorings. The Panel evaluates the substance for its GRAS status based strictly on its intended use as a component of a food flavor. These surveys collected data related to exposure, including the volume of flavoring substances that disappeared into the US food supply on an annual basis.

Original languageEnglish (US)
Pages (from-to)22-28
Number of pages7
JournalFood Technology
Volume61
Issue number8
StatePublished - Aug 2007

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'GRAS flavoring substances 23'. Together they form a unique fingerprint.

  • Cite this

    Waddell, W. J., Cohen, S. M., Feron, V. J., Goodman, J. I., Marnett, L. J., Portoghese, P. S., Rietjens, I. M. C. M., Smith, R. L., Adams, T. B., Lucas Gavin, C., McGowen, M. M., & Williams, M. C. (2007). GRAS flavoring substances 23. Food Technology, 61(8), 22-28.