Annatto Interest Group, was originally set up (in 1998) to generate the dossier for the JECFA evaluation of Annatto Extracts (2003 & 2006) and also focused on specific additional genotoxicity testing requested by EFSA. The final submission of data to address the outstanding EFSA questions was submitted end October 2015. The EFSA opinion on the re-evaluation of annatto extracts was issued end of August. EFSA evaluated positively and accepted as safe four out of five of the annatto extracts currently on the market on the basis of data submitted by the industry. This is a very successful outcome for the industry and reflects all the efforts NATCOL put into this. A proposal for new specifications of annatto extracts is presently being developed by NATCOL.
Anthocyanin Support Group, commissioned a report on revised and comparable exposure assessment for anthocyanins from food colour additives, colouring foodstuffs and from natural occurrence in food, following the publication of the EFSA scientific opinion on Anthocyanins (E 163) including exposure assessment. The Group has now to work the characterisation and manufacturing data for the four (4) anthocyanin sources.
Beetroot Interest Group, set up to address various additional questions from EFSA as part of the re-evaluation dossier on Beetroot Red (E 162), which thanks also to the submission of an extensive Intake element, succeeded in obtaining a favourable EFSA scientific opinion published in December 2015.
Carmine Support Group, was created for the development of outstanding genotoxicity studies on Carminic Acid containing products which were submitted to EFSA, as part of the re-evaluation of Cochineal, Carminic acid, Carmines (E 120). The EFSA scientific opinion was published in December 2015 and outlined the need for revision of the E 120 specification amongst other recommendations.
Chlorophylls Support Group, funded the characterisation / chemical analysis on Chlorophylls (E 140i & 140ii) in response to specific requests from EFSA. The publication of the EFSA scientific opinions on E 140i & E 140ii were made in May 2015 and on E 141i & E 141ii in June 2015. The Group has now to respond the specific studies requests by EFSA in their published opinions.
Paprika Support Group
, prepared the submission for the Joint FAO/WHO Experts Committee on Food Additives (JECFA) evaluation of Paprika Extracts (2008) with a successful outcome in June 2014.
The EFSA submission for the re-evaluation of Paprika Extract E 160c was completed in September 2014 with a successful scientific opinion in December 2015. The Group now has to conclude the adoption of provisions for the use and use levels of Paprika Extract INS 160c(ii) into the step process of the GSFA.