Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive

EFSA Journal

Volumn 12, Issue 5, 2014, Pages

[No Author Info available]

Author keywords

E 960; EFSA Comprehensive European Food Consumption Database; refined exposure; steviol glycosides

Indexed keywords

EID: 85043678807     PISSN: None     EISSN: 18314732     Source Type: Journal    
DOI: 10.2903/j.efsa.2014.3639     Document Type: Article

References (15)

1. EFSA Panel on Food Additives and Nutrient Sources (ANS), 2010. Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive. EFSA Journal 2010;8(4):1537, 85 pp. doi:10.2903/j.efsa.2010.1537.
2. EFSA (European Food Safety Authority), 2011a. Revised exposure assessment for steviol glycosides for the proposed uses as a food additive. EFSA Journal 2011;9(1):1972, 19 pp. doi:10.2903/j.efsa.2011.1972.
3. EFSA (European Food Safety Authority), 2011b. Use of the EFSA Comprehensive European Food Consumption Database in Exposure Assessment. EFSA Journal 2011;9(3):2097, 34 pp. doi:10.2903/j.efsa.2011.2097.
4. EFSA (European Food Safety Authority), 2011c. Evaluation of the FoodEx, the food classification system applied to the development of the EFSA Comprehensive European Food Consumption Database. EFSA Journal 2011;9(3):1970, 27 pp. doi:10.2903/j.efsa.2011.1970.
5. JECFA (Joint FAO/WHO Expert Committee on Food Additives), 2000. Evaluation of certain food additives. Fifty-first Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. WHO Technical Report Series No 891, 35–37.
6. JECFA (Joint FAO/WHO Expert Committee on Food Additives), 2005. Evaluation of certain food additives. Sixty-third Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. WHO Technical Report Series, No 928, 34–39 and 138.
7. JECFA (Joint FAO/WHO Expert Committee on Food Additives), 2006. Safety evaluation of certain food additives. Prepared by the 63rd meeting of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. WHO Food Additives Series, No 54, 117–144.
8. JECFA (Joint FAO/WHO Expert Committee on Food Additives), 2007. Evaluation of certain food additives and contaminants. Sixty-eighth Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. WHO Technical Report Series No 947, 50–54.
9. JECFA (Joint FAO/WHO Expert Committee on Food Additives), 2009. Safety evaluation of certain food additives. Prepared by the 69th meeting of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. WHO Food Additives Series, No. 66, 183–220.
10. SCF (Scientific Committee on Food), 1984. Reports of the Scientific Committee for Food concerning Sweeteners (Opinion Expressed by the SCF on 14 September 1984). In: Food Science and Techniques. Brussels, Belgium: Commission of the European Communities (EEC), Health & Consumer Protection Directorate-General, Scientific Committee on Food, 1985. (Reports of the Scientific Committee for Food (16th series).
11. SCF (Scientific Committee on Food), 1989. Reports of the Scientific Committee for Food on Sweeteners. 21st series. Opinion expressed 11 December 1987 and 10 November 1988, and adopted 10 November 1988. SCF (Scientific Committee on Food), 1999.
12. SCF (Scientific Committee on Food), 1999. Opinion on Stevioside as a Sweetener (Adopted on 17/6/99). Belgium: European Commission, Health & Consumer Protection Directorate-General, Scientific Committee on Food. [CS/ADD/EDUL/167 Final].
13. Tennant D, 2006. Screening of Colour Intakes from Non-Alcoholic Beverages. Report prepared for the Union of European Beverages Associations (UNESDA), December 2006.
14. Tennant D, 2007. Screening potential intakes of natural food colours. Report provided for the Natural Food Colours Association (NATCOL), July 2007.
15. Tennant D, 2010. Potential intakes of steviol glycosides from use as a sweetener. Report prepared for the Union of European Beverages Associations (UNESDA), September 2010.