Following the begin of the application of Regulation (EU) 2019/1381 on the transparency and sustainability of the EU risk assessment in the food chain from 27 March 2021, the European Food Safety Authority (EFSA) updated several administrative and scientific guidance documents.

With regard to food improvement agents (food additives, food enzymes and flavourings), EFSA updated the following guidances:

• Administrative guidance for the preparation of applications on food improvement agents (food enzymes, food additives and food flavourings) (EFSA Supporting publication 2021:EN-6509)
• Guidance for submission for food additive evaluations (EFSA Journal 2012;10(7):2760) 
• Guidance of the Scientific Panel of Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes for Safety Evaluation by the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (The EFSA Journal (2009) 1305)
• Guidance on the data required for the risk assessment of flavourings to be used in or on foods (EFSA Journal 2010; 8(6):1623)