Vytenis Povilas Andriukaitis,Member of the Commission.–MadamPresident, the application concerning the use of phosphates in frozen vertical meat spits received in 2015 has been discussed in detail several times by the Working Party of Governmental Experts on Additives as regards the fulfilment of the conditions for inclusion in the Union list and the use of food additives. These conditions are defined in the Regulation on Food Additives. They provide that a food additive may be included in the Union list only if: firstly, it does not pose safety concerns; secondly, there is a reasonable technological need; thirdly, the issue does not mislead consumers; and, fourthly, its use has advantages and benefits for the consumer.
Let me briefly set out the evidence that all these conditions are fulfilled for this application. Regarding safety, the safety of phosphates was evaluated by the Scientific Committee for Food before 1991, and the maximum tolerable daily intake of 70 milligrams per kilogram of body weight expressed as phosphorous was established. Current authorisations are based on this evaluation.Phosphates are authorised for use in a wide variety – I would like to draw your attention to this – of foods, including meat products and certain meat preparations. The extension of their use to frozen vertical meat spits does have a significant impact on overall exposure to phosphates. I would like to draw your attention to this because it is very important.
Following a request from the Commission, in 2013 the European Food Safety Authority (EFSA) assessed a published review on health risks associated with phosphate additives. In the light of this assessment, EFSA did not question the conclusions of opinion of the Scientific Committee for Food. The Commission regulation setting up a programme for the reevaluation of approved food additives requires EFSA to reevaluate the safety of all food additives approved before 20 January 2009. The end of 2018 was set as a deadline for the reevaluation of phosphates. All the relevant and most uptodate scientific evidence will no doubt be collected and evaluated.
The Commission closely follows the reevaluation programme and considers appropriate risk management measures,when needed, on the basis of published opinions. Pending the publication of the new EFSA opinion on phosphates, the healthbased guidance value established in the opinion of the Scientific Committee for Food remains valid.
Regarding technological needs, the technological need was recognised for certain meat spits, as specified in the draft regulation. Phosphates are needed,in particular, for the stabilisation of meat spits and for bonding meat pieces together to ensure homogenous freezing and to prevent the risk of unbalanced heat treatment or of raw or burnt spots. This is very important from a health point of view. Economically and technologically practical alternatives were not identified.
As regards not misleading the consumer, if added water makes up more than five percent of the weight of the finished product, according to the applicable European Union legislation, it has to be explicitly mentioned in businesstobusiness trade. As regards water in roasted meat spits, as consumed, the data provided by the applicant demonstrated that the use of phosphates does not lead to any additional water content. As a result of the heat treatment, additional water is not retained despite the addition of phosphates.
Finally, let me address the advantages and benefits for the consumer. Phosphates ensure homogenous freezing and prevent the risk of unbalanced heat treatment or of raw or burned spots. The avoidance of raw parts or burned spots results in a better quality and tastier product for the consumer.
For the reasons I have set out, the Commission is of the opinion that the draft regulation fulfils all the relevant requirements of the Regulation on Food Additives.