Re-evaluation of pullulan (E 1204) as a food additive and new application for its extension of use.

The present opinion deals with the re-evaluation of pullulan (E 1204) when used as a food additive and with the new application on the extension of use to several food categories. Pullulan (E 1204) is obtained by fermentation of a food-grade hydrolysed starch with non-genetically modified ■■■■■. Based on the available information, the Panel considered that the manufacturing process of pullulan (E 1204) using this microorganism does not raise a safety concern.

Safety evaluation of pea fibre concentrate (FIPEA) as food additive.

The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety assessment of the proposed use of pea fibre concentrate (FIPEA) as a food additive. FIPEA is a powder consisting mainly of dietary fibres (i.e.

What Is a Specialist? Quantifying Host Breadth Enables Impact Prediction for Invasive Herbivores.

Herbivores are commonly classified as host specialists or generalists for various purposes, yet the definitions of these terms, and their intermediates, are often imprecise and ambiguous. We quantified host breadth for 240 non-native, tree-feeding insects in North America using phylogenetic diversity. We demonstrated that a partitioning of host breadth: (1) causes 67% of non-native insects to shift from a generalist to specialist category, (2) displays a reduction in host breadth from the native to introduced range, (3) identifies an inflection point in a model predicting the likelihood of non-native insect ecological impact, with a corresponding change in behaviour associated with specialists versus generalists, and (4) enables three models for strong prediction of whether a non-native forest insect will cause high impacts.

Flavouring group evaluation 418 (FGE. 418): 3-[3-(2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester.

The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of 3-[3-(2-isopropyl-5-methyl-cyclohexyl)-ureido]-butyric acid ethyl ester [FL-no: 16.136] as a new flavouring substance, in accordance with Regulation (EC) No 1331/2008. The substance has not been reported to occur naturally and it is chemically synthesised.