Food additives working group

Work Group: Food Additives Leader: Vasso Oreopoulou (NTUA) Co-Leader: Kim Anh To (HUT) Food additives are added to foods for technological purposes. Processing toxicants or contaminants are substances formed during food processing (e.g. heating). ‘Hot issues’ amongst food additives include colours, preservatives, antioxidants and sweeteners. Carbon monoxide and hydrogen peroxide, which are used as processing additives, will be examined because they constitute a serious hazard. Amongst processing toxicants, acrylamide, trans-fatty acids and nitrosamines will be reviewed because they attract high scientific and consumers interest. MoniQA will focus on the definition and evaluation of (1) rapid, screening and/or high throughput methods; (2) methods for multi-component analysis; and (3) methods using state-of-the-art instrumentation for better accuracy and selectivity, as well as lower detection limits. Other issues include additives of commercial interest, those that are in use despite restrictions (e.g. colours), and those for which there is no upper limit (quantum satis) or acceptable daily intake defined. Development of short courses on food additives will also be considered.