The 102nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has issued new scientific advice to support the development of international food standards.
Meeting in Nanjing, China, JECFA evaluated and re-evaluated a range of food additives, processing aids and contaminants using its established risk-assessment framework. The work responds to requests from four Codex Committees and is intended to support consumer protection and fair practices in international food trade.
Substances assessed included monk fruit extract, phosphates, polysorbates, steviol glycosides, thaumatin II and tricalcium phosphate, as well as lead levels in food-grade materials such as activated carbon, bentonite and diatomaceous earth. Specifications for additives, processing aids and limits for previous cargo contaminants were also considered.
Why is this relevant to food authenticity?
JECFA specifications help define the identity, composition and purity of food ingredients. While primarily focused on safety, they also support verification that ingredients are correctly described and meet agreed standards. This strengthens food integrity and confidence in global supply chains, particularly for internationally traded ingredients.
JECFA’s scientific advice underpins the work of the Codex Alimentarius Commission in setting global food standards.
Summary report of the 102nd JECFA meeting now available.
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