NATCOL working groups

AIG

The AIG, formed in 1995 from NATCOL membership with Annatto interests, co-ordinates the re-testing of commercial Annatto preparations in the wake of the EU Colours Directive (94/36/EC) and the JECFA call for additional information on Annatto Extracts. Annatto was evaluated at the 61st JECFA 2003; however the meeting proposed temporary ADI values and tentative specifications which were different from those previously used. These were difficult to enforce and impossible to provide Intake Data for. Consequently, Annatto was re-evaluated at the 67th JECFA 2006 and following on from the submission of information on the safety and composition of Annatto Extracts, as requested by JECFA in its call for data for the 67th meeting, two permanent ADIs were established; one for Bixin and a Group ADI for Norbixin.

In response to the request from EFSA for a dossier on Annatto Extracts (Bixin & Norbixin), NATCOL AIG submitted a dossier for the evaluation by DG Sanco / EFSA in April 2008. DG Sanco confirmed (May 2008) that they have requested EFSA to provide a scientific opinion on the safety of Annatto Extracts (Bixin & Norbixin) when used as food colour in the food categories specified in the dossier submitted.

Secretary -Mary O'Callaghan
Consultant Toxicologist -Dr. Frank Sullivan
Intake Consultant -David Tennant

CIG

Following the submission of a report of a multi-generation study using Curcumin, JECFA at the 61st meeting issued a higher permanent ADI of 0-3mg/kg BW. This value is three times that of the previous temporary figure.This study has been published by Ganiger et al, Food Chem Toxicol, 2007, 45, p.64-9. CIG (Curcumin Interest Group) working group is now dormant.

Secretary -Mary O'Callaghan
Consultant Toxicologist -Dr. Frank Sullivan

WGL

The NATCOL Working Group Legislation (WGL), keeps the NATCOL membership informed on future legislation of particular interest to the natural food colour manufacturers. WGL co-ordinates common positions among NATCOL members on regulatory issues related to food colours. WGL responds to the needs of the food colour manufacturers by participating in the legislative processes of the EU and international organisations such as Codex Alimentarius.

WGL co-operates with other food organisations, such as ELC (Federation of European Food Additive and Food Enzymes Industries), the North American based IACM (International Association of Color Manufacturers) and CIAA (Confederation of the Food and Drink Industries) in Europe, in order to promote mutual interests and co-ordinate regulatory policies.

Chairperson -Anne McNair

Colouring Foodstuffs

The NATCOL Working Group on Colouring Foodstuffs convened in 2004 coordinates the NATCOL position with regard to colouring foodstuffs and their use in the colouring of foods. It represents the needs of the NATCOL members with interests in colouring foodstuffs. A position paper, clarifying NATCOL's position on ‘colouring foodstuffs’ and making clear how such products are defined / manufactured / used and labelled within the food industry, has been prepared. Further clarification on how NATCOL differentiates between Colour Additives and Colouring Foodstuffs is set out in the NATCOL Colouring Foodstuffs Decision Tree. The criteria by which NATCOL determines if selective extraction has taken place is set out in the NATCOL Selective Extraction Criteria. All documents can be accessed from the following links.

NATCOL in conjunction with CIAA and ELC has presented the Industry position on Colouring Foodstuffs at a Commission WP on Colouring Foodstuffs December 2007.

Chairperson - Friedrich-Karl Marcus

Click here for PDF of position paper

NATCOL Colouring Foodstuffs Decision Tree

NATCOL Selective Extraction Criteria

Paprika Support Group (PSG)

The PSG was formed in 2006 incorporating the three (3) major production capabilities for Paprika Oleoresin; Europe (co-ordinated by AFEXPO), India (co-ordinated by Spices Board of India), North / South Americas (co-ordinated by KALSEC) in response to the JECFA call for data for Paprika Oleoresin as a food colour. The dossier (funded by the 3 production areas) was submitted via NATCOL by 15 December 2007 for evaluation at the 69th JECFA June 2008.

The Committee did not allocate an ADI but did allocate the name Paprika Extract for use as a food colour to differentiate it from Paprika Oleoresin for use as a spice. New tentative specifications were prepared pending receipt of additional information on Paprika Extract as a food colour; including concentrations of capsaicin and additional information about the composition of commercial batches produced by a variety of manufacturers.

Secretary - Mary O'Callaghan

Intake Consultant - David Tennant

Dossier Consultant - Manfred Luetzow