2026-04 EU Specialty Food Ingredients at CCFA56

The 56^th session of the Codex Committee on Food Additives (CCFA) took place between 13^th and 17^th April in Chongqing, China. EU Specialty Food Ingredients was represented by the Chair of our CCFA working group as well as by a working group expert, who are happy about the following developments:

General Standard for Food Additives (GSFA)

The Committee recommended the inclusion of Rosemary extract (INS 392) into the GSFA at step 2, upon a request submitted by our federation. If this is agreed by the Codex Alimentarius Commission (CAC) who will meet in July in Geneva, this entry will be discussed by the next electronic working group on the GSFA (summer to winter 2026).

International Numbering System (INS)

The Committee agreed to the approach to retain INS 234 as a parent entry for Nisin and to create a specific sub-entry INS 234(i) for nisin A, also upon a request submitted by EU Specialty Food Ingredients. GSFA entries shall be amended accordingly.

JECFA specifications

The Committee agreed to forward JECFA’s revised specifications for Gellan Gum (INS 418) and new full specifications for Low-acyl clarified gellan gum (INS 418(ii)) to CAC49 for adoption at Step 5/8. Furthermore, gellan-related entries in the GSFA will be considered in the next electronic working group of the GSFA.

Future work of CCFA

Our association is delighted to note there was “broad support for maintaining the GSFA as the core focus of the Committee’s work”, which our federation supports to facilitate trade.

As an active and skilful Codex observer, EU Specialty Food Ingredients is pleased by these achievements and stands ready to support its members on this important standard setting body.