Key points are not available for this paper at this time.
The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States.In particular, the Panel was requested to evaluate one flavouring substance in the Flavouring Group Evaluation 40 (FGE.40)using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000.The flavouring substance belongs to chemical group 16, Annex I of the Commission Regulation (EC) No 1565/2000.The flavouring candidate substance, 2-hydroxy-N-2-(4-hydroxyphenyl)ethyl-propionamide FL-no: 16.107, is an aromatic derivative of 2-hydroxy-propionamide from chemical group 16.The candidate substance has a chiral centre and has been presented without any specification of the stereoisomeric composition.The candidate substance has been classified into structural class III.The candidate substance is not reported to occur naturally in foods.In its evaluation, the Panel as a default used the "Maximised Survey-derived Daily Intake" (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe.However, when the Panel examined the information provided by the European Flavour Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use level reported by the Industry, especially in those cases where the annual production values were reported to be small.
A 2010 study studied this question.