Joint debate on food additives, plenary session of the EP

Type: Report   Reference: I-054640   Duration: 10:23:43  Lieu:
End production: 09/07/2007
The European Parliament debated a package of legislative proposals which would introduce harmonised EU legislation on food enzymes and upgrade current rules for flavourings and additives. Food additives are substances added intentionally to foodstuffs to perform certain technological functions, for example to colour, to sweeten or to preserve. Flavourings have always been used to improve food and to make it tastier. However, today any natural odour or taste can be produced artificially. Also the development of food enzymes has become more complex and sophisticated. These developments have arisen several questions and concerns on food safety, why the EP seeks to set up common procedures for food additives, enzymes and flavourings.

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10:20:42 Title 00:00:04
10:20:47 Exterior view of the European Parliament in Strasbourg 00:00:05
10:20:52 Markos Kyprianou, Member of the EC in charge of Health, (in ENGLISH) saying that this package combines most of the EU priorities: food safety and consumer protection, innovation and competitiveness of the EU food industry, but also simplification and better regulation; he know that EC and EP still do not see eye to eye on all the issues but he is confident that they do agree on the principles and the targets of these proposals and that they will be able to reach an agreement soon 00:00:40
10:21:32 Åsa Westlund, Member of the EP, (in SWEDISH) saying that the use of additives is often necessary to increase the shelf life of a food or improve its structure but it is not clear what the effects are on consumer health; the EP doesn't want to see consumers being mislead; that's why European legislation needs to tighten the rules; when authorizations are granted, situations of allergy and impact on the environment should be taken into account 00:00:40
10:22:12 Avril Doyle, Member of the EP, (in ENGLISH) saying that at present there are no harmonized rules at community level controlling the use of enzymes, creating not only barriers to trade and lack of legal certainty but also different standards of health and consumer protection across the 27 Member States, with only three Member States have their own risk assessment procedures, namely the United Kingdom, France and Denmark; regulation on food enzymes will thus improve the operation of the Single market in this area and promote European innovation and competitiveness while ensuring a higher level of protection the proposed common authorization procedure will also improve the efficiency of the Single Market with risk assessment and authorizations controlled by EFSA authorities 00:00:50
10:23:02 Mojca Drčar Murko, Member of the EP, (in SLOVENIAN) saying that she supports this proposed flavour regulation; legislation must be modernized to improve the efficiency of the Single Market and to make progress possible; the most important thing though remains consumers protection; ultimately this whole thing is based on faith and that is why better labelling is necessary 00:00:41
10:23:43 Cutaways (3 shots) 00:00:15
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