Dear folks,
This is my first time to add the new topic. I find this forum was very useful for my work. I was a food safety auditor and I can find many opinions which can enrich my interpretation on the food safety standard.
Sorry to say that my English was not very good as my native language was Mardarin.
During the recent, I find some issue on the usage of food additive which bother me a lot.
"How to ensure the compliance of the regulation for the individual country or region as different country and region had different classification on the functionality of different additives." I used Sodium Acetate as a case.
From EU, Sodium Acetate was treated as preservatives ,
From UK FSA-it was not classified as preservatives
From FAO/WHO-JECFA, it was classified as acidity regulator
From FDA, this ingredient used as a flavoring agent, adjuvant and as a pH control agent.
How can we treat it as defined functional group during research and development?, i.e. preservatives, acid regulator, flavouring agent in order to prevent the violation of the food regulation.
If we treated Sodium Acetate as preservatives in Hong Kong, it would be violated the food regulation as this was not in the positive list of the regulation.
Can anyone make some input on this issue?
Regards,
Pine
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