URL: http://www.foodrisk.umd.edu/hazard/chemical/fca/index.cfm
Food and Color Additives
Food additive is defined in the Codex Alimentarius Commission Procedural Manual, Fourteenth Edition (2004) as “any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include "contaminants" or substances added to food for maintaining or improving nutritional qualities.”
- Sweeteners
- Risk and Safety Assessment of Food and Color Additives
- Food and Color Additives Hazard Identification
- Food and Color Additives Hazard Characterization
- Food and Color Additives Exposure Assessment
- Food and Color Additives Policy and Actions
- Food and Color Additives Labeling
- Other Food and Color Additives Resources
