Call for input data for the Exposure Assessment of Food Enzymes - 21st Call

21st Call: Input data for the Exposure Assessment of Food Enzymes

Food manufacturing process

• Coffee substitutes processing

Coffee substitutes are products imitating the taste of coffee but without caffeine. Common products are made of chicory, rye, barley etc.

Instruction for completing the attached MS Excel ® file

Sheet 1 contains a legend for the information given in Sheet 2.

EFSA is seeking your feedback on the information listed in the Excel file concerning the FoodEx categories (column B), and the associated technical factors for dairy analogues production (columns D-E).

1. For FoodEx categories (column B), should any food group be excluded? Or are there any food groups missing from the list?

In column G, please indicate ‘Remove’ for food groups to be excluded, and list any additionally proposed food groups with the corresponding FoodEx category at the end of this column.

The FoodEx categories are available in the FoodEx list (Sheet 3).

2. columns D-E, the average technical conversion factor (f1) and the average recipe fractions (f2) mainly derived from the EFSA RPC Model^[1] and open information sources are listed.

If you do not agree with any one of the listed technical factors, keeping in mind that there can be some variation between foods in each category, please propose an alternative average factor for the respective FoodEx category in columns H-I.

For transparency purposes, please provide a short text using columns J-L to justify any feedback given. Any references should be provided in the last column.

Submission of data

Data should be submitted directly to EFSA using the dedicated e-mail address for this service: RAL [at] efsa.europa.eu. This mailbox is also the contact point for any technical support/advice you need for the reporting of this data.