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From 24 to 28 March 2025, the 55th Session of the Codex Committee on Food Additives (CCFA) was held in Seoul, Republic of Korea. During the session, the Committee discussed and endorsed hundreds of provisions of the Draft General Standard for Food Additives (GSFA) for adoption by the 48th Codex Alimentarius Commission (CAC48). The meeting also completed the alignment of food additive provisions in commodity standards developed by the FAO/WHO Coordinating Committee for Asia (CCASIA), the FAO/WHO Coordinating Committee for the Near East (CCNE), and the Codex Committee on Spices and Culinary Herbs (CCSCH) with the GSFA. In addition, the Committee proposed a Priority List of Substances for Evaluation by JECFA (for FAO and WHO follow-up). These provisions are reflected in the official report of CCFA55 (REP25/FA).
Summary of the Food Additive Provisions for Final Adoption
Responsible Party | Text/Topic | Code |
| Proposed draft Specifications for the Identity and Purity of Food Additives | CXA 6: List of Codex Specifications for Food Additives |
Draft and proposed draft food-additive provisions of the GSFA and revisions to adopted provisions | CXS 192-1995: General Standard for Food Additives | |
Proposed draft revision of the Class Names and the International Numbering System for Food Additives | CXG 36-1989:Class Names and the International Numbering System for Food Additives | |
Revised food additive provisions of the GSFA in relation to the alignment of five CCASIA standards, three CCNE standards, eight CCSCH standards, one Codex Committee on Fats and Oils (CCFO) standard, one Codex Committee on Cereals, Pulses and Legumes (CCCPL) standard. The revision to the reference to commodity standards for the GSFA Table 3 Additives for Food Category 12.2.1 “Herbs and Spices (ONLY SPICES). | CXS 192-1995: General Standard for Food Additives | |
Revised food additive sections of three CCASIA Standards (CXS 298R-2009, CXS 322R-2015, and CXS 355R-2023), three CCNE Standards (CXS 257R-2007, CXS 258R-2007, and CXS 259R-2007), eight CCSCH Standards (CXS 342-2021, CXS 343-2021, CXS 344-2021, CXS 345-2021, CXS 347-2019, CXS 351-2022, CXS 352-2022, and CXS 353-2022) and the Standard for rice (CXS 198- 1995) |
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Revisions to the food additives provisions to the Standard for Pickled Cucumbers (Cucumber Pickles) (CXS 115-1981), Standard for canned stone fruits (CXS 242-2003) and the Standard for Jams, Jellies and Marmalades (CXS 296-2009) |
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The food additive provisions of the GSFA (revocation) | ||
Draft and proposed draft food additive provisions of the GSFA (discontinuation) | ||
Priority List of Substances Used as Food Additives Proposed For Evaluation By JECFA
No. | Substance(s) |
1 | Acesulfame (INS 950), Saccharins (INS 954(i)-(iv)), Amaranth (INS 123), Annatto extracts, norbixin based (INS 160b(ii)) |
2 | Bentonite (INS 558) |
3 | Beta-apo-8’-carotenal (INS 160e) and beta-carotenes (INS 160a(i), 160a(ii), 160a(iii), 160a(iv)) |
4 | Black carrot extract (INS 163(vi)) |
5 | Butterfly Pea Flower Extract, INS 163(xi) |
6 | Flavouring substances (13 newly proposed and 111 previously submitted for safety evaluation, and 11 newly proposed for revised specification, and 10 previously submitted for revision of specification; see Annex 2 Part C1, C2 C3 and C4 respectively). |
7 | Flavouring agents: (+)Carvone (no. 380.1) and (-)- Carvone (No. 380.2) |
8 | Flavouring agents: (Ethyl 2-methyl pentanoate (No.214), cis-3-Hexen-1- ol (No.315), Menthol (No.427), lMenthyl l-lactate (No.433), Myrcene (No.1327), Maltol (No.1480), 2-pentylfuran (No.1491), 3-(2-Furyl)acrolein (No.1497), 3-(5-Methyl-2-furyl)-butanal (No.1500), 2-Furyl methyl ketone (No.1503), 3-Acetyl-2,5- dimethylfuran (No.1506), (2-Furyl)-2- propanone (No.1508), 4-(2-furyl)-3-buten-2- one (No.1511), and Furfuryl methyl ether (No.1520)) |
9 | Monk Fruit extract |
10 | Neohesperidin Dihydrochalcone |
11 | Potassium bisulfite (INS 228) |
12 | Phosphates •Sodium dihydrogen phosphate (INS 339(i)) •Disodium hydrogen phosphate (INS 339(ii)) •Trisodium phosphate (INS 339(iii)) •Potassium dihydrogen phosphate (INS 340(i)) •Dipotassium hydrogen phosphate (INS 340 (ii)) •Tripotassium phosphate (INS 340(iii)) |
13 | Polyglycerol Esters of Interesterified Ricinoleic Acid (INS 476) |
14 | Polyoxyethylene (20) sorbitan monolaurate (INS 432), Polyoxyethylene (20) sorbitan monooleate (INS 433), Polyoxyethylene (20) sorbitan monopalmitate (INS 434), Polyoxyethylene (20) sorbitan monostearate (INS 435), Polyoxyethylene (20) sorbitan tristearate (INS 436) |
15 | Silicon Dioxide, Amorphous (INS 551) |
16 | Sorbitan monostearate (INS 491); Sorbitan tristearate (INS 492); Sorbitan monolaurate (INS 493), Sorbitan monooleate (INS 494); Sorbitan monopalmitate (INS 495) |
17 | Steviol glycosides |
18 | Sucroglycerides (INS 474) |
19 | Sucrose esters of fatty acids (INS 473) |
20 | Sucrose oligoesters type I and type II (INS 473a) |
21 | Tocopherol concentrate, mixed (INS307b) |
22 | PROPYLENE GLYCOL (INS 1520) |
23 | Polyglycerol esters of fatty acids (INS 475). |
Priority List of Substances Used as Processing Aids Proposed for Evaluation By JECFA
No. | Substance(s) |
1 | Activated carbon (activated charcoal) |
2 | Diatomaceous earth |
3 | Protease from Bacillus amyloliquefaciens |
4 | Chymosin from Camelus dromedaries expressed in Aspergillus niger |
5 | Endo-1,4-ß-xylanase from Pseudoalteromonas haloplanktis produced by B. subtilis, strain LMG S24584 |
6 | Glutaminase from Aspergillus tubingensis |
7 | Inulinase from Aspergillus ficuum produced by Aspergillus oryzae, strain MUCL 44346 |
8 | Lactase from Bifidobacterium bifidum expressed in Bacillus licheniformis |
9 | Phospholipase A2 (PLA2) from porcine pancreas expressed in Aspergillus niger |
10 | Protease Aqualysin 1 from Thermus aquaticus produced by B. subtilis, strain LMGS 25520 |
11 | Ribonuclease P. from Penicillium citrinum RP-4 |
12 | Xylanase from Bacillus licheniformis expressed in Bacillus licheniformis |
13 | Acylglycerol lipase from Penicillium crustosum expressed in Penicillium crustosum |
14 | Triacylglycerol lipase from Limtongozyma cylindracea |
15 | Transglutaminase (EC 2.3.2.13) derived from Streptomyces mobaraensis strain M2020197 |
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