In February 2025, the European Food Safety Authority (EFSA) published its safety assessment of monacolins from red yeast rice, including monacolin K, as part of the Article 8 procedure of the Regulation (EC) No 1925/2006. Monacolins are currently listed in the list of substances whose use is restricted in accordance with Annex III, Part B of Regulation (EC) No 1925/2006. Following the withdrawal of the health claim for monacolin K by the EU Commission in mid-2024, a complete ban on the use of monacolins from red yeast rice in food is now expected based on EFSA's current safety assessment.

The full article is available in DLR 06/25 (in German only).

In November 2024, the European Food Safety Authority (EFSA) published its opinion on the re-evaluation of the food additive saccharin and its sodium, potassium, and calcium salts (E 954). EFSA concludes that saccharins are safe for human consumption, but that the specifications regarding the manufacturing process and purity criteria need to be adjusted.

The full article is available in DLR 05/25 (in German only).

In October 2024, the European Food Safety Authority (EFSA) completed its follow-up on the re-evaluation of silicon dioxide (E 551) as a food additive for use in foods for all population groups, including infants below 16 weeks of age. EFSA classifies the use of E 551 as safe. Only amendments of the specifications in Regulation (EU) No. 231/2012 is expected around the end of 2025.

The full article is available in DLR 03/25 (in German only).

In February 2025, several regulations were published in the Official Journal of the European Union amending Annexes II and III of Regulation (EC) No 396/2005 on maximum residue levels (MRLs) of pesticides in or on food and feed of plant and animal origin.

The European Food Safety Authority (EFSA) published in December 2024 the results of analysis of process water as risk factor for microbiological cross-contamination during handling and processing operations of fruits, vegetables and herbs.

At its 93rd workshop, the ALTS ("Arbeitskreis der auf dem Gebiet der Lebensmittelhygiene und der Lebensmittel tierischer Herkunft tätigen Sachverständigen”) and the ALS ("Arbeitskreis Lebensmittelchemischer Sachverständiger der Länder und des Bundesamtes für Verbraucherschutz und Lebensmittelsicherheit”) jointly decided to publish updated threshold levels for the allergens soy, celery, lupin and mustard and to adapt to the recent recommendations of the Joint FAO/WHO expert consultation on risk assessment of food allergens.