A chemical structure-based approach for estimating the added levels of flavourings to foods for the purpose of assessing consumer intake

Author:

Bastaki Maria1ORCID,Aubanel Michel2,Bialk Heidi3,Choi Christopher4,Demyttenaere Jan5,Diop Malick Maodo6,Etter Sylvain7,Han Xing8,Koyanagi Mihoko9,Krammer Gerhard10,Schnabel Jürgen11,Wilson Cody L.12,Ramanan Danarubini1,Shafer Tom13,Taylor Sean V.1ORCID,Harman Christie L.114ORCID

Affiliation:

1. Science, International Organization of the Flavor Industry, Washington, DC, USA

2. Global Ingredient Development, Kerry Flavours France, Grasse Cedex, France

3. Global Scientific Affairs, PepsiCo Inc, Valhalla, NY, USA

4. Corporate Safety and Regulatory Affairs, Takasago International Corporation, Rockleigh, NJ, USA

5. Scientific and Regulatory Affairs, European Flavour Association, Brussels, Belgium

6. Global Regulatory Affairs and Product Safety, V. Mane Fils, Le Bar-sur Loup, France

7. Global Regulatory Services, Firmenich International SA, Meyrin, Switzerland

8. Global Regulatory Affairs, International Flavors & Fragrances Inc, Hazlet, USA

9. Science, Japan Flavor & Fragrance Materials Association, Tokyo, Japan

10. Research and Technology, Flavor Division, Symrise AG, Holzminden, Germany

11. Global Advocacy and Scientific Services, Taste and Nutrition, Givaudan International SA, Kemptthal, Switzerland

12. Global Scientific and Regulatory Affairs, The Coca-Cola Company, Atlanta, GA, USA

13. Data Science, Elder Research, Raleigh, USA

14. Science, Flavor and Extract Manufacturers Association, Washington, DC, USA

Funder

International Organization of the Flavor Industry

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

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