New maximum levels for lead and cadmium in foodstuffs
For the population, food is the main source of lead and cadmium compounds. Based on current scientific knowledge regarding the health risk and in years of cooperation with the European Commission, the Member States and the European Food Safety Authority (EFSA), the maximum levels for lead in Regulation (EU) 2021/1317, valid from 30 August 2021, and for cadmium in Regulation (EU) 2021/1323, valid from 31 August 2021, have been revised for certain product groups.
Bamboo tableware - melamine-formaldehyde resin
"Bamboo tableware" for example plates, cups, bowls, cutlery or coffee-to-go cups and the like are often touted as an environmentally friendly, biodegradable alternative to plastic. They are advertised with statements referring to bamboo as a sustainable, recyclable and natural raw material.
Prohibition of titanium dioxide?
Titanium dioxide (TiO2) is currently authorised as a food additive (E 171) according to Annex II of Regulation (EC) No 1333/2008 and can be used as a white colour pigment in various foods. Based on a revised opinion of the European Food Safety Authority (EFSA), according to which a genotoxicity of titanium dioxide when ingested orally cannot be excluded, the EU Commission submitted its proposal to ban the food additive at the beginning of the year. The EU member states have now approved the EU Commission's proposal.
Resolutions of the 87th working meeting of the ALTS
In the Journal for Consumer Protection and Food Safety, the Federal Office of Consumer Protection and Food Safety (BVL) has published the resolutions of the 87th meeting of the ALTS (Working Group of Experts Working in the Field of Food Hygiene and Food of Animal Origin). The resolutions of the ALTS are not legally binding, but represent an important interpretation aid for food law regulations and questions.
Acrylamide in Food
Acrylamide is a common process contaminant in food formed during the heating of starch-rich foods and is a serious concern for food business operators. Due to the large number of such foods produced and processed via heating processes, ingestion of acrylamide in food is almost unavoidable.