FAO/WHO expert panel recommends the use of allergen-specific reference doses based on ED05
An expert panel jointly initiated by FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization) published on 20 August 2021 a summary of recommendations regarding thresholds for the protection of allergy sufferers and the analytical methods needed for testing to detect allergens.
The convening of the Panel was based on specific requests for scientific expertise from the Codex Committee on Food Hygiene (CCFH) and the Codex Committee on Food Labelling (CCFL) in 2018 and 2019.
Read more: FAO/WHO expert panel recommends the use of allergen-specific reference doses based on ED05
FAO/WHO expert group supplements the recently recommended allergen-specific reference doses based on the ED05 for milk and sesame
As we reported last year, an FAO/WHO expert group on "Risk Assessment of Food Allergens" initiated by the Codex Alimentarius Commission published recommendations for allergen-specific thresholds (protein-based) for the labelling of unintentional allergen entries based on the ED05 (ED = eliciting dose).
Read more: FAO/WHO supplement allergen-specific reference doses for milk and sesame
ECJ judgement: Indication of vitamins in the list of ingredients
The Court of Justice of the European Union (ECJ) ruled that the list of ingredients of a food does not have to contain the specific name of the vitamin compound. The customary name such as "vitamin D" or "vitamin A" is therefore sufficient.
Read more: ECJ judgement: Indication of vitamins in the list of ingredients
IHK award: Excellent apprenticeship at ifp
An excellent start to professional life: On 21.4.22, the ifp Institute for Product Quality was awarded the seal for "Excellent Apprenticeship" by the Berlin Chamber of Industry and Commerce (IHK).
Ethylene oxide is an active ingredient in crop protection products that is not permitted in the EU and has been used to disinfect spices, among other things. In Germany, its use in the food sector has been prohibited since 1981, as both ethylene oxide and its degradation product 2-chloroethanol are classified as toxic and mutagenic. Foodstuffs containing residues of ethylene oxide must therefore be classified as unsafe for health.