Thai Food and Drug Administration (Thai FDA) released a Draft Notification of the Ministry of Public Health on Flavourings and Food Flavourings for public consultation. The draft seeks to update Thailand's regulatory framework for flavouring substances and flavouring preparations in line with internationally recognized safety assessment systems and current industry practices. Recognition of International Safety Evaluations The draft proposes to recognize flavouring substances that have been evaluated by: -The Joint FAO/WHO Expert Committee on Food Additives (JECFA) -The Flavour and Extract Manufacturers Association (FEMA) GRAS Program -The European Union Union List of Flavourings This approach is intended to facilitate regulatory harmonization and improve consistency with international food safety standards. Identity and Technical Documentation Requirements Applicants seeking approval of flavouring substances would be required to submit detailed technical information, including: IUPAC name CAS number FLAVIS number (where applicable) Analytical characterization data such as mass spectrometry (MS) and infrared spectroscopy (IR) Genotoxicity assessments Additional toxicological and safety documentation as required Maximum Levels for Selected Additives in Flavourings The draft establishes or updates limits for additives commonly used in flavouring preparations, including: Sorbic acid and benzoic acid salts: up to 1,500 mg/kg Gallates: up to 1,000 mg/kg TBHQ and BHA: combined maximum of 2,000 mg/kg Rosemary extract: up to 1,000 mg/kg (expressed as carnosic acid and carnosol) Phosphates: up to 40,000 mg/kg (as P₂O₅) Polysorbates, carrageenan, diatomaceous earth, β-cyclodextrin, beeswax, benzyl alcohol, ethanol, and maltodextrin under specified conditions and limits.
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