The Flavor and Extract Manufacturers Association FEMAA) expert panel has served as the primary body for the safety evaluation of food flavourings since 1959, through GRAS assessment of flavouring substances, which often utilises the TTC approach.
It can add flavouring substances and flavouring adjuncts to process flavourings.
Most producers purchase previously distilled and purified neutral spirits that are extremely high in alcohol content, with almost no flavouring substances remaining.
This distillate, high in flavouring substances derived from the original raw materials, is reduced with water to about 50 52 percent alcohol and aged in unused charred white-oak barrels.
Because it is highly neutral, with flavouring substances mainly eliminated during processing, it can be made from a mash of the cheapest and most readily available raw materials suitable for fermentation.
In Australia/New Zealand, China, the EU, Japan and Mexico flavouring substances fall under the regulations for food additives.
The permitted list of food additives generally includes specific flavouring substances.
In 2000, the Committee of Experts on Flavouring Substances (CEFS) evaluated estragole and recommended a limit of 0.05 mg/kg (detection limit).
Recently in the EU, a new regulation was issued for flavouring substances under Regulation (EC) No. 1334/2008 and a new authorisation procedure under Regulation (EC) No. 1331/2008 was adopted (as discussed above in "Direct food additives").
As discussed below, the conclusions of the FEMA Expert Panel are often used as the basis for the acceptance of flavouring substances as safe food ingredients in many countries around the world.
EFSA and the JECFA also, when possible and feasible, apply the TTC approach for assessment of flavour substance.
