Local view for "http://purl.org/linkedpolitics/eu/plenary/2008-07-07-Speech-1-169"
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"en.20080707.19.1-169"2
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"Mr President, first of all I would first like to thank Parliament, and especially the three rapporteurs – Mrs Drčar Murko, Mrs Doyle and Mrs Westlund – for the considerable efforts they have made and the time they devoted to this important legislative package. In particular, I appreciate the efforts to keep the proposals together as a package, therefore achieving a consistent approach on these similar cases.
In relation to flavourings, the proposal offers high protection for the consumer while allowing the industry to continue to develop new flavourings and new applications, in order to respond to the increasing consumer demand for more convenient foods. The framework will enable the European industry to maintain and consolidate its leading position in the global market.
Flavourings are used to impart or modify odour and/or taste of foods for the benefit of the consumer. The use of flavourings should not mislead the consumer about the nature or quality of his or her food. The new rules for the labelling of flavourings will indeed better inform the consumer and help to avoid the consumer being mislead.
During the discussions, there were differences of view on the need to include spices and herbs in the scope of the regulation. The Commission welcomes the agreement that has been found which will improve consumer protection and at the same time takes into the account possible impact on traditional uses.
I have listened carefully to Mrs Drčar Murko and I wish to assure her and also confirm that from the entry into force of the regulation the Commission will carefully monitor, based on information provided by the Member States, the development in the respective use of spices and herbs and natural flavouring extracts. With this information, and taking into account the latest scientific developments with respect to toxicological concern and consumer exposure, it will, if appropriate, propose amendments to Annex III, part B.
This legislative package makes an important contribution to the Commission’s simplification programme. It provides for harmonisation within the respective fields and also promotes consistency between the three areas. The common authorisation procedure will establish a system for assessing and authorising additives, enzymes and flavourings in a consistent manner.
This is of major importance for consumer safety and the competitiveness of the food industry. The operators would, in particular, benefit fully from the advantage of a centralised, transparent and time-limited procedure.
In relation to the proposal on food additives, the regulation of such substances is important to ensure the safety of food and also to ensure that the consumer is not misled. These criteria, along with the evidence of technological need for the use of food additives, are important prerequisites for the use of food additives. Although these principles are established in the current legislation, I welcome the changes and additional clarifications that have been introduced to strengthen these important aspects. It is also a requirement that the legislation is kept up to date in the light of scientific and technological developments.
In this regard I can, in particular, support the amendments which have been introduced following EFSA’s evaluation of the results of the Southampton study. These will require labelling of the possible adverse effects on children’s behaviour which has been associated with certain food colours. This labelling will ensure that adequate information is provided to consumers who may wish to avoid these colours.
During the discussions on this proposal, there has also been some concern about the possible allergenic effects of some food colours which are commonly referred to as ‘azo colours’. Specific procedures and legislation apply to potentially allergenic foods and I can, therefore, state very clearly that the Commission will request the European Food Safety Authority to explicitly address the potential allergenic effects of azo colours during the re-evaluation of these food additives. If necessary as a result of this re-evaluation the Commission will consider taking appropriate action to amend Annex III, part A, to European Parliament and Council Directive 2000/13/EC to provide adequate information to consumers suffering from food allergies.
In relation to enzymes, enzymes have been used traditionally in the production of foods such as bread, cheese, beer and wine. Enzymes can improve the texture, the appearance and the nutritional value of food, and can be used as alternatives to chemical-based technology. Up until now, the legislation on food enzymes has not been fully harmonised in the EU and, as a consequence, this lack of harmonisation has created barriers to trade and hindered growth in this field.
The successful conclusion of this proposed regulation will bridge the current regulatory gap by creating harmonised rules for the scientific evaluation, authorisation and use of food enzymes in the Community.
I would like to welcome the changes that strengthen the precautionary principle and the criterion of not misleading the consumer, which are underlying principles of the proposed regulation. I also welcome the change that clarifies further the interplay between the regulation on enzymes and the GM food and feed legislation."@en1
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