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The Legislative Status of Food Additives in the Cheesemaking Field: The European Perspective

  • Ignazio Mania
  • Amelia Martins Delgado
  • Caterina Barone
  • Salvatore Parisi
Chapter

Abstract

Food additives are substances deliberately added to food to fulfil specific technological functions. The use of additives in the modern food industries cannot be avoided in many ambits. Food production on a large scale is very different from the manufacturing on a small scale; the urgency of new industrial food production techniques has necessarily increased with the aim of developing many different kinds of food additives. Most of these additives solve a fundamental technological function, which actually improves product quality; others additives, as dyes and coating agents, are used to make the product more attractive for consumers. Considering their importance, systems of pre-market approval requirements have been introduced in Europe for synthetic substances added to foods. As a result, the European Union has set up a reliable food safety system that helps to ensure consumer protection against any possible food hazard such as the ones caused by side effects of preservatives and flavourings. For this reason, all food additives currently used in Europe have been examined for safety evaluation by the European Food Safety Authority, and before by its predecessor institution, the Scientific Committee on Food. The general system created by the European Union is based on the so-called positive lists. Only food additives included in the official positive list are allowed in foods and food formulations under specific conditions. With reference to the sector of cheese productions, peculiar additives—including microbial agents—have to be considered. The aim of this chapter is to give an overview of the currently allowed additives in the ambit of cheese productions, according to European Union legislation.

Keywords

Cheese European Food Safety Authority European Union Food additive Food business operator Labelling Traceability 

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Copyright information

© Springer Nature Switzerland AG 2018

Authors and Affiliations

  • Ignazio Mania
    • 1
  • Amelia Martins Delgado
    • 2
  • Caterina Barone
    • 3
  • Salvatore Parisi
    • 4
  1. 1.Gambino Industrie Alimentari S.p.A.Carini, SicilyItaly
  2. 2.MeditBio-Centre for Mediterranean Bioresources and FoodUniversity of AlgarveFaroPortugal
  3. 3.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly
  4. 4.Componiamo il Futuro (CO.I.F.) AssociationPalermoItaly

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