additives

additives working group

Members

The working group consists of active and corresponding members from official food monitoring, industry, academia, and consulting firms. The working group normally meets twice a year. Applications for active or corresponding membership can be submitted to the respective chairpersons.

Tasks and activities of the working group

The additives working group is an expert group for food additives pursuant to Regulation (EC) No. 1333/2008 and related areas. It addresses both food law and scientific issues.

The following general tasks of the AG can be summarized:
Exchange of information and experience on current developments and issues
Forming opinions on factual issues
Opinions on legislative proposals
Finding consensus between the parties involved
Communication of results internally and externally
Contact person for colleagues, journalists or other circles
Information dissemination through symposia or training events
Collaboration in the development of analytical methods

Head of the working group

Chairman

Dr. Bernd Haber
BASF SE, Ludwigshafen am Rhein
Email: bernd.haber@t-online.de

Deputy

Dipl.LM.Chem. Julia Schreiner
State Institute for Investigation
Health and Veterinary Services Saxony
Email: julia_schreiner@gmx.net

Secretary

Silke Fallah
GNT Europa GmbH, Aachen
Email: sfallah@gnt-group.com

Term of office 2023 - 2025

Analytical and food law topics

Analytical topics

additives and their analysis (purity requirements, detection in the food matrix, contaminant analysis)
JECFA (FAO/WHO) methods; § 64 methods
Cooperation between reference laboratories (national – European)

Food law issues

Food law regulations (e.g. Regulation (EC) 1333/2008)
Scientific questions (including technological effectiveness)
Purity criteria (Regulation (EU) 231/2012)
Demarcation questions additives / processing aids / nutrients / food ingredients (e.g. dietary fiber as additives or nutrient)
Exchange on developments in the approval of additives in the EU
Labelling of additives in food and in business-to-business distribution
Safety issues regarding additives (e.g. discussion of current EFSA opinions)

Position papers and statements

Differentiation of colorants / coloring foods (2024) ( pdf )
Food law status of food crops (2023) ( pdf )
Statement on the use of plant extracts rich in technologically effective ingredients (2020) ( pdf )
Application of the Food Hygiene Regulation (852/2004/EC) to the manufacture of food additives (2005) ( pdf )

Further publications

Literature references and further links

Literature references

Edited by Muermann | Rexroth | Sumfleth: Handbook of Food Additives, Behr's Verlag, Hamburg
P. Kuhnert: Encyclopedia of food additives, 4th ed., 2014, Behr's Verlag, Hamburg
R. Matissek & M. Fischer: Food Analysis, 2nd ed. Springer Spektrum, 2021
Michael and Irene Ash: Handbook of Food Additives, 3rd Ed., Synapse Information Resources Inc., 2008
Jim Smith: Food Additive User's Handbook, Springer science+business media, LLC, 1996

Further websites:

Archive Statements

These statements no longer reflect the current state of affairs and are intended for documentation purposes only and not for further use in current discussions.

Statement on wheat stalk fiber ("wheat fiber") (2012) ( pdf )
Protective cultures as additives? (2012) ( pdf )
Aluminium in food additives and in substances for special nutritional purposes (2008) ( pdf )

Symposium "Dietary Fiber - Much More Than Ballast"

Working Group Additives

Thu, 06.03.2025, 09:00, Halle (Saale)
Invitation

Downloads

Annual Report 2023

Annual Report 2022

Annual Report 2021

Annual Report 2020

Annual Report 2019

Annual Report 2018

Annual Report 2017

Annual Report 2016

Annual Report 2015

Annual Report 2014

Annual Report 2013

Annual Report 2010

Annual Report 2009

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last modified: 26.03.2025 10:59 H from Translator