Commission authorizes use of several food additives in certain fresh fruits and cassava

With the implementation of Regulation (EU) 2025/651 of 2 April 2025, the Commission amending Regulation (EC) No 1333/2008 as regards the use of mono- and diglycerides of fatty acids (E 471) and carnauba wax (E 903) as glazing agents on certain fresh fruit and cassavas and of lecithins (E 322) and fatty acids (E 570) as carriers in glazing agents on cassavas.

The Union list of food additives may be updated in accordance with the common procedure referred to in Article 3(1) of Regulation (EC) No 1331/2008, either on the initiative of the Commission or following an application from a Member State or an interested party.

Lecithins (E 322), mono- and diglycerides of fatty acids (E 471), fatty acids (E 570) and carnauba wax (E 903) are substances authorised in accordance with Regulation (EC) No 1333/2008. In the food category 04.1.1 ‘Entire fresh fruit and vegetables’ in Annex II to Regulation (EC) No 1333/2008, mono- and diglycerides of fatty acids (E 471) are authorised as glazing agent for the surface treatment of certain fruit, and carnauba wax (E 903) is authorised as glazing agent for the surface treatment of the same or other fruit. Lecithins (E 322) and fatty acids (E 570) are included among carriers authorised for use in glazing agents for fruit in Part 1 of Annex III to Regulation (EC) No 1333/2008.

On 5 November 2020, an application was submitted for the authorisation of the use of mono- and diglycerides of fatty acids (E 471) as a glazing agent on passionfruit, kiwis, apples, pears, peaches, nectarines, plums, cherries, strawberries, blueberries, cucumbers, asparagus, tomatoes and peppers. The application was subsequently made available to the Member States pursuant to Article 4 of Regulation (EC) No 1331/2008.

On 4 October 2012, the Authority issued a scientific opinion on the re-evaluation of carnauba wax (E 903) as a food additive (3), which concluded that the currently authorised uses would not be of safety concern.

On 7 April 2017, the Authority issued a scientific opinion on the re-evaluation of lecithins (E 322) as a food additive (4), which concluded that there was no need for a numerical acceptable daily intake and that the additive was of no safety concern for the general population. Such conclusion is used for substances of a very low safety concern and only if there is reliable information for both exposure and toxicity and there is a low probability of adverse health effects in humans at doses that do not induce nutritional imbalance in animals

It is therefore appropriate to authorise the use of mono- and diglycerides of fatty acids (E 471) on passion fruit, kiwis and cassavas, the use of carnauba wax (E 903) on cassavas and the use of lecithins (E 322) and fatty acids (E 570) in glazing agents for cassavas.

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