EFSA to recommend ban on artificial nutty flavouring?

According to EFSA, the flavouring substance 3-acetyl-2,5-dimethylthiophene - used as a flavouring to…

According to EFSA, the flavouring substance 3-acetyl-2,5-dimethylthiophene - used as a flavouring to give food a burnt nutty flavour and can also occur naturally in boiled and cooked meats - is genotoxic (that is, it can damage DNA, the genetic material of cells) and is therefore therefore a safety concern for human health.

Genotoxic substances, says EFSA, should not be intentionally added to the food chain. In the coming days, EFSA said that its scientific advice will help to inform EU risk managers’ decisions regarding the possible removal of 3-acetyl-2,5-dimethylthiophene from the EU list of authorised flavouring substances.

3-Acetyl-2,5-dimethylthiophene is produced by a small number of manufacturers and present in a limited number of foods, according to EFSA, mainly some savoury products, confectioneries and fine bakery wares. Overall usage is low (total annual use in the EU is reported to be 2.3 kg). While no exposure assessment has been carried out by EFSA, the possible risk to consumers who may have been exposed to this substance in food is expected to be very small.

Since it began evaluating food flavourings in 2003, EFSA has requested additional data from industry on hundreds of flavouring substances authorised for use in the EU. The opinion of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids published today is a result of a previous request by EFSA for additional data.