Relevant for: Hardlines
European Commission, Health and Food Safety Directorate-General has notified WTO on the proposed amendments to the Commission Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food1.
The amendment is based on updated scientific opinions of the European Food Safety Authority (EFSA). Under the proposed amendment2, four new substances (listed below) are recognised to be included in the Union list of authorised food contact materials (FCM), EU No 10/2011 Annex I, Table 1.
1. 2,4,4-trifluorobenzophenone (CAS 80512-44-3)
2. 2,3,3,4,4,5,5-heptafluoro-1-pentene (CAS 1547-26-8)
3. Tungsten oxide (CAS 39318-18-8)
4. Mixture of methylbranched and linear C14-C18 alkanamides, derived from fatty acid (CAS 85711-28-0)
Additionally, the proposed amendment extends the authorized uses of a previously authorized FCM substance No 856 (CAS# 2510128-4). Annex3 to this proposed Regulation extends the specification for use in blends of styrene acrylonitrile copolymer (SAN) / poly(methyl methacrylate) (PMMA) repeat-use articles at room temperature or below.
This Amendment shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union2. As per WTO Notification, Proposed date of publication / adoption is December 2017.
Regulation (EU) No 10/2011 is a specific measure within the framework of Regulation (EC) No 1935/2004 (which regulates food contact materials) and establishes specific requirements for the manufacture and marketing of plastic materials and articles intended to come into contact with food under reasonably foreseeable use conditions. According to article 5 of the regulation, only the substances included in the Union list of authorized substances set out in Annex I may be intentionally used in the manufacture of plastic layers in plastic materials and articles. The union list consists of monomers or other starting substances; additives excluding colorants; polymer production aids excluding solvents; and macromolecules obtained from microbial fermentation4.