|
A broad definition of food additive is “any substance the intended use of which results, directly or indirectly, in it’s becoming a component of or otherwise affecting the characteristics of any food and which is safe under the condition of its use”. Any substance present in food, either by intentional addition or an unintentional contaminant, has its effect on the safety of food.
As defined by the Codex Alimentarius Commission (a joint FAO/WHO organization involved in preparing food standards) and the EEC Commission, a 'food additive' means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic)purpose in the manufacture, processing, preparation, treatment, packing, packaging,transport or holding of such food results, or may reasonably be expected to result,directly or indirectly, in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.
|
Participants