EFSA Panel On Food Additives And Nutrient Sources Added To Food
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Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additivesStatement on the evaluation of the new information provided on the food additive ethyl lauroyl arginateScientific Opinion on the use of natamycin (E 235) as a food additiveScientific Opinion on the use of Polyglycitol Syrup as a food additiveScientific Opinion on the use of Resorcinol as a food additiveScientific Opinion on the use of ferric sodium EDTA as a source of iron added for nutritional purposes to foods for the general population (including food supplements) and to foods for particular nutritional usesScientific Opinion on the use of Basic Methacrylate Copolymer as a food additiveScientific Opinion on the use of oregano and lemon balm extracts as a food additiveScientific Opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavouringsScientific Opinion on the use of calcium lignosulphonate (40–65) as a carrier for vitamins and carotenoidsScientific Opinion on the re-evaluation of Brown FK (E 154) as a food additiveScientific Opinion on the safety of steviol glycosides for the proposed uses as a food additiveScientific Opinion on the re-evaluation of Brilliant Black BN (E 151) as a food additiveScientific Opinion on the safety of heme iron (blood peptonates) for the proposed uses as a source of iron added for nutritional purposes to foods for the general population, including food supplementsStatement on nitrites in meat productsScientific Opinion on the safety of ferrous ammonium phosphate as a source of iron added for nutritional purposes to foods for the general population (including food supplements) and to foods for particular nutritional usesScientific Opinion on the re-evaluation of Litholrubine BK (E 180) as a food additiveScientific Opinion on the re-evaluation of Amaranth (E 123) as a food additiveScientific Opinion on the safety of glycerol esters of gum rosin for the proposed uses as a food additiveScientific Opinion on the safety of neutral methacrylate copolymer for the proposed uses as a food additiveScientific Opinion on the safety of anionic methacrylate copolymer for the proposed uses as a food additiveStatement on the divergence between the risk assessment of lycopene by EFSA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA)Scientific Opinion on the re-evaluation of lutein (E 161b) as a food additiveScientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additiveScientific Opinion on the re-evaluation of Green S (E 142) as a food additiveScientific Opinion on the re-evaluation of Brilliant Blue FCF (E 133) as a food additiveScientific Opinion on the safety of trivalent chromium as a nutrient added for nutritional purposes to foodstuffs for particular nutritional uses and foods intended for the general population (including food supplements)Scientific Opinion on the safety of chromium picolinate as a source of chromium added for nutritional purposes to foodstuff for particular nutritional uses and to foods intended for the general populationScientific Opinion on the re-evaluation of Erythrosine (E 127) as a food additiveStatement on two recent scientific articles on the safety of artificial sweetenersScientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additivesScientific Opinion on the re-evaluation of lutein preparations other than lutein with high concentrations of total saponified carotenoids at levels of at least 80%Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additiveStatement on the safety of calcium lignosulphonate (40–65) as a food additiveScientific Opinion on the re-evaluation of butylated hydroxyanisole - BHA (E 320) as a food additiveScientific Opinion on the re-evaluation of β-apo-8’-carotenal (E 160e) as a food additiveScientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additiveStatement on the safety assessment of the exposure to lutein preparations based on new data on the use levels of luteinScientific Opinion on the re-evaluation of mixed carotenes (E 160a (i)) and beta-carotene (E 160a (ii)) as a food additiveScientific Opinion on the re-evaluation of vegetable carbon (E 153) as a food additive
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EFSA Panel On Food Additives And Nutrient Sources Added To Food
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EFSA Panel On Food Additives And Nutrient Sources Added To Food
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EFSA Panel On Food Additives And Nutrient Sources Added To Food
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ANS
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EFSA-ANS
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Efsa Panel On Food Additives And Nutrient Sources Added To Food
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EFSA Panel On Food Additives And Nutrient Sources Added To Food
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