Safety evaluation of certain food additives: prepared by the ninety-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JECFA)‎

WHO Food additives series; 90

The Ninety-ninth meeting of the Joint FAO/WHO Executive Committee on Food Additives (JECFA) was held in Geneva from 11 June to 20 June 2024. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings.

The Committee evaluated the safety of the food additives butterfly pea flower extract, natamycin A, nisin, and polyglycerol esters of fatty acids and four processing aids (adenosine-5′- monophosphate deaminase from Aspergillus sp., endo-1,4-β-xylanase from Bacillus subtilis expressed in Bacillus subtilis, endo-1,4-β-xylanase from Rasamsonia emersonii expressed in Aspergillus niger, glucosidase from Aspergillus niger expressed in Trichoderma reesei exhibiting αglucosidase and transglucosidase activity).

The Committee also revised the specifications for ten flavouring agents. These monographs summarize the data on specific food additives reviewed by the Committee.

Joint FAO/WHO Expert Committee on Food Additives (JECFA)