date:Dec 21, 2012
olours in foods may lead to exposures in excess of the ADIs.
In its new statement, EFSA has refined its estimate of likely exposure to caramel colours in food based on new data provided by industry in 2012 on use levels in products ready to be consumed and consumption data available in the EFSA Comprehensive European Food Consumption Database.
Estimates of consumer exposure through the diet to the three caramel colours individually is considerably lower than in the previous exposure assessment