Unlocking the Future: JECFA's Groundbreaking Evaluations of Food Additives and Processing Aids

The 99th meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) took place in Geneva, Switzerland, from June 11 to 20, 2024, where the safety of various food additives was thoroughly evaluated.

Revolutionizing the Food Industry: JECFA's Comprehensive Assessments

Endo-1,4-β-xylanase Enzymes: Ensuring Safety and Efficacy

JECFA's evaluation of two endo-1,4-β-xylanase enzymes, one derived from Bacillus subtilis and the other from Rasamsonia emersonii, has paved the way for their safe and effective use in the food industry. The committee's thorough assessment of potential allergenicity, toxicity, and dietary exposure has provided a robust framework for the responsible application of these enzymes as food additives. By establishing acceptable daily intakes (ADIs) of "not specified" for both enzymes, JECFA has demonstrated its commitment to ensuring the highest standards of food safety.

Glucosidase: Unlocking the Potential of Enzymatic Transformations

The committee's evaluation of a glucosidase enzyme from Aspergillus niger, expressed in Trichoderma reesei, has further expanded the toolkit available to food manufacturers. JECFA's comprehensive analysis of the enzyme's potential for allergenicity and genotoxicity, coupled with the identification of a robust no-observable-adverse-effect level (NOAEL), has given the green light for the safe utilization of this versatile enzyme in food processing. The established margin of exposure (MOE) of 169 underscores the committee's diligence in safeguarding consumer health.

Natamycin and Nisin A: Preserving Food Safety and Integrity

JECFA's re-evaluation of the antimicrobial agents natamycin and nisin A has reinforced their status as valuable tools in the food industry. The committee's assessment of the potential for antimicrobial resistance (AMR) induction and the risk of disrupting the human gut microbiome has provided reassurance about the responsible use of these preservatives. By reaffirming the existing ADIs for both natamycin and nisin A, JECFA has demonstrated its commitment to balancing the need for effective food preservation with the protection of consumer health.

Polyglycerol Esters of Fatty Acids: Maintaining Established Safety Standards

In the case of polyglycerol esters of fatty acids, JECFA's decision to reaffirm the existing ADI of 0-25 mg/kg bw, established at its 17th meeting, underscores the committee's dedication to upholding the highest standards of food safety. The absence of new toxicological information warranting a revision of the ADI highlights the rigorous and evidence-based approach JECFA takes in its evaluations.

Addressing Challenges and Driving Continuous Improvement

JECFA's meeting was not without its challenges, as the committee expressed disappointment over the lack of new data required to reevaluate certain food additives prioritized by the Codex Committee on Food Additives (CCFA). This feedback serves as a call to action for the CCFA to ensure the availability of robust data before prioritizing reevaluations, a crucial step in maintaining the integrity of the food safety assessment process.Furthermore, the committee noted that submissions from sponsors regarding enzymes as processing aids did not always conform to the established requirements. This observation underscores the need for greater diligence and transparency from industry stakeholders, as JECFA continues to uphold its role as a global authority in the evaluation of food additives and processing aids.