Additives
Tobacco and related products
Updated on 09/10/2018
Keywords : Tobacco, Cigarette, Vaping product, Electronic cigarette, E-liquid, Nicotine, Additives, Flavourings, Toxicity reference values (TRVs), Addiction, Volatile organic compounds (VOC)
The Tobacco Products Directive (2014/40/EU) lays down rules relating to the manufacture, presentation and sale of tobacco and related products (other smoking products, vaping products). While it does not establish a marketing authorisation system, the Directive requires manufacturers and importers to declare these products to the competent authorities of the Member States before they can be marketed. Their composition, emissions, toxicological data on the ingredients, in-depth studies for certain additives and market data must be provided. As part of the transposition of this Directive into French law, ANSES has been tasked with collecting and analysing this information. This mission falls within the general framework of the Agency's health protection activities, especially the work carried out in the area of chemicals, consumer products and the risks associated with air quality.
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Chemical contaminants in foods
Updated on 04/08/2016
Keywords : Food contaminants, Food consumption surveys, Additives, Materials and objects in contact with food, TDS (Total Diet Study)
The term chemical contaminants covers natural or synthetic substances found in foods. These can be substances used during the production and processing of foodstuffs, or substances present in the environment either naturally or as a result of pollution. Here we explain the role played by ANSES in managing this issue.
Food enzymes in human food
Updated on 03/08/2016
Keywords : Additives
Food enzymes are products containing one or more enzymes able to catalyse a specific biochemical reaction. These products are obtained from plants, animals, micro-organisms or derived products, including products obtained through fermentation processes using micro-organisms. They are added to foodstuffs to perform a technical function at any stage of food manufacture, processing, preparation, treatment, packaging, transport or storage. For example, food enzymes are used to act on coagulation of casein in cheese production, or to break down starch into fermentable sugars.
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