Lower maximum levels for sulfites are on the table for many food products. The European Commission’s draft affects dried fruit, potato products, and juice concentrates. The Commission also wants to remove two sulfites from the list of authorized additives. However, the proposal has not yet been approved. The internal decision-making process has not begun either.
The review covers sulfur dioxide and sulfites (E220 through E228). It follows EFSA’s reevaluation of sulfites. The aim is to further reduce consumer exposure to sulfites. The draft provides for amendments to Annex II, Part E, of Regulation (EC) No 1333/2008.
For deep-frozen potatoes, the maximum level would fall from 100 to 50 mg/kg. For dried apples and pears, it would drop from 600 to 300 mg/kg. The limit for dried bananas would decrease from 1,000 to 300 mg/kg. For dehydrated potato products, the maximum would fall from 400 to 150 mg/kg. For starch products, it would drop from 50 to 10 mg/kg.
The draft also proposes lower maximum levels for dried tomatoes. The same applies to dried white vegetables and citrus juice-based seasoning mixtures. Lime and lemon juice, cider, perry, and fruit wine would also face lower limits. For certain juice concentrates used in flavored drinks, maximum levels would fall from 350 and 250 to 50 and 40 mg/L.
The Commission wants to revoke several existing authorizations. These cover uses in extra jam, jelly, cereals, and snacks. Processed nuts and certain protein-based product categories are also listed. For certain prepared crustaceans and mollusks, the draft proposes limited increases.
The Commission also wants to remove calcium sulfite (E226) and calcium hydrogen sulfite (E227). The related specifications would also be removed from EU rules.
The Commission has not yet adopted or approved the working document. Its internal decision-making process has not started either. The draft indicates how the rules could change.
Source: Fevia