On January 6, the National Center for Food Safety Risk Assessment (CFSA) announced a public consultation on two new food ingredients: olive fruit polyphenols and Saccharomyces cerevisiae CNCM I-3799. Feedback will be accepted until February 5, 2025.
Olive fruit polyphenols are derived from the fruit of Olea europaea L. (commonly known as olive) through processes such as ethanol extraction, filtration, concentration, defatting, drying, and grinding. Olives are native to Mediterranean countries and were introduced to China in the 1960s. They are now widely cultivated in regions such as Guangdong, Gansu, and Yunnan. In the U.S., olive fruit polyphenols are classified as Generally Recognized as Safe (GRAS). The recommended daily intake of this product is ≤600 mg/day (based on a total polyphenol content of 10.0 g/100 g, with higher concentrations adjusted proportionally).
Saccharomyces cerevisiae CNCM I-3799 is a yeast strain isolated from mangosteen. This strain is listed in the Qualified Presumption of Safety (QPS) list by the European Food Safety Authority (EFSA), the International Dairy Federation (IDF) Bulletin 514/2022’s catalog of safe microorganisms for fermented foods, and Denmark’s list of microbial strains allowed in food. The yeast is now approved for inclusion in the “List of Strains Permitted for Use in Food,” except for infant food applications. (Source: CFSA)
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