International Policy Stay abreast of international science, policy, and standards activities and join IFT in contributing to harmonization of food laws and regulations on a global level

Updated August 27, 2018

Codex Alimentarius Commission
The Codex Alimentarius Commission is the international organization created by the United Nations' Food and Agriculture Organization and World Health Organization to develop food standards, guidelines and other texts under the Joint FAO/WHO Food Standards Programme to protect the health of consumers and ensure fair practices in food trade. As a nongovernment organization with observer status IFT participates in meetings of select Codex committees and task forces, represented by IFT Codex Subject Experts.

Codex Meeting Reports

Joint FAO/WHO Expert Committee on Food Additives (JECFA)
JECFA is an international expert scientific committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). JECFA serves as an independent scientific committee which performs risk assessments on food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food and provides advice for the Codex Alimentarius Commission and its specialist committees.

JECFA Meeting Report

Food and Agriculture Organization of the United Nations (FAO)
With the mandate of raising levels of nutrition, improving agricultural productivity, bettering the lives of rural populations, and contributing to the growth of the world economy, FAO serves as a knowledge network, shares policy expertise, provides a neutral meeting forum for nations, and brings technical knowledge to the field.

World Health Organization
As the directing and coordinating authority for health within the United Nations, WHO provides leadership on global health matters, shapes the health research agenda, sets norms and standards, articulates evidence-based policy options, provides technical support to countries, and monitors and assesses health trends.

European Food Safety Authority
The EFSA is a scientific risk assessment body of the European Union, providing scientific advice on food and feed safety, nutrition, animal health, plant protection, and plant health. Select reports are provided below.

Food Chemicals Codex
The FCC is a compendium of internationally recognized standards for the authenticity, purity and identity of food ingredients. The compendium features about 1,100 monographs, including food-grade chemicals, processing aids, foods, flavoring agents, vitamins, and functional food ingredients, as well as informational chapters to aid the analyst on topics such as adulteration, analytical methods and more. The FCC plays a key role in safeguarding commerce and public health by providing essential criteria and analytical methods to authenticate and determine the quality of food ingredients. FCC standards are beneficial to all players in the food industry as agreed standards between suppliers and manufacturers aid in distinguishing genuine products from inferior or adulterated ingredients and substances, thereby helping to make the food supply chain safer and assuring consumers of the quality of the food products they eat. International Organization for Standardization
ISO develops and publishes international standards relating to, in the food system, topics including food ingredients, food safety and quality, and nanotechnology through a network of national member standards institutes of 162 countries.

Other Organizations

Food Standards Australia New Zealand

Health Canada

U.K. Food Standards Agency

Organisation for Economic Co-operation and Development

Call for Data

EFSA

The European Food Safety Authority seeks technical and toxicological data on the uses of several substances as food additives in foods for all population groups. Data are sought for: guar gum (E 412), lecithins (E 322), locust bean gum (E 410), Pectin (E440i) and amidated pectin (E440ii), Sodium carboxymethylcellulose (E 466), Starch sodium octenyl succinate, and Xanthan gum (E 415). Details are available here.  The deadline for registering interest is Sept. 26. The deadline for submitting data is Dec. 31.

JECFA

The Joint FAO/WHO Expert Committee on Food Additives seeks data on substances scheduled for evaluation or re-evaluation at its 87th meeting. The additives to be considered for which toxicological, technological, and/or dietary exposure assessment data are sought are: Black carrot extract, Brilliant Black PN (INS 151), Carotenoids (INS 160x), Gellan gum (INS 418), Potassium polyaspartate, and Rosemary Extract. The deadline for submitting data is Dec. 1. Details are available here.

JECFA also seeks views and proposals regarding the possibility of establishing groups or families of steviol glycosides that can be considered chemically and/or physiologically equivalent and thereby may be considered summarily rather than individually in a safety assessment and/or for the development of specifications. Details are available here.

JECFA seeks information needed for revising specifications and analytical methods for several food additives: β-carotene-rich extract from Dunaliella salina; Metatartaric acid (INS 353); Yeast extracts containing mannoproteins; Steviol Glycosides (Rebaudioside M manufactured from two strains of yeast from the Saccharomyces family); Steviol Glycosides (Rebaudioside A and M, respectively, from Multiple Gene Donors Expressed in Yarrowia lipolytica) (INS 960); Steviol glycosides (Steviol Glycosides, Rebaudioside A, Rebaudioside D, Rebaudioside M; Enzyme Modified Steviol Glycosides, Enzyme Modified Stevia Leaf Extract); Vanillin (JECFA No: 889); Ethyl vanillin (JECFA No: 893); Methyl Propionate (JECFA No: 141); 2,6,6-Trimethy-1&2 cyclohexen-1-carboxaldehyde (JECFA No: 979); Sodium 2-(4- methoxyphenoxy)propanoate (JECFA No: 1029); 2,2,3-Trimethylcyclopent-3-en-1-yl acetaldehyde (JECFA No: 967); Ethyl oleate (JECFA No: 345); 2,2,6-Trimethyl-6- vinyltetrahydropyran (JECFA No: 1236); and alpha-Methyl-beta-hydroxypropyl alpha-methyl-betamercaptopropyl sulfide (JECFA No: 547). Details are available here.