The EU issues a technical report on sorghum syrup as a traditional food from third countries

On September 25, 2018, the European Union Food Safety Authority (EFSA) issued a technical report on sorghum syrup as a traditional food from third countries.
summary is submitted to the European Commission under article 14 of Regulation 2015 /2283, according to the notice of Sorrghum Zrt, to market sorghum syrup from third countries as a traditional food.
Based on available data, EFSA will not raise safety objections to the introduction of sorghum syrup into the EU market if production in a third country complies with the steps described in the Consensus Document of the Organisation for Economic Co-operation and Development (OECD) on two-color syrup and meets the requirements and specifications set out by the Food and Drug Administration (FDA).
the original article is as follows: Abstract a Following notification from Sorghum Zrt. Submitted to the European Commission under Article 14 of Regulation (EU) 2015/2283 to place on the market syrup from Sorghum bicolor (L.) Moench as a food traditional from a third country (TF), and in line with Article 15(2) of Regulation, EFSA asked by the European Commission objections to the placing on the market of the TF within the European unio. The approach of EFSA for the evaluation of TF notifications is based on the EFSA guidance for stakeholders on notifications and applications for authorisations of TF and on the principles described in the relevant existing guidance documents from the EFSA Scientific Committee. based on the available data and provided that the TF is produced in compliance with the steps described in the Organisation for Economic Co‐operation and Development (OECD) consensus document on S. bicolor and with the requirements and specifications set by the Food and Drug Administration (FDA) (i.e. Heat applieded and minimum sugar content of 74%), EFSA does not raise safety objections to the placing on market within the European unio of syrup from Sorghum bicolor (L.) Moench as a TF. This article was edited by Food Partners Network Food Information Center for reference, welcome to reprint, reprint please indicate the source! If you have any questions, news@foodmate.net.
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