On November 15, 2024, the Department of Civil Affairs, Danish Ministry of Justice published regulation on the “Use of specific food additives for glazing agents on fresh fruit and cassavas” per Regulation (EC) No 1333/2008.
The document summarizes the following points:
- Mono- and diglycerides of fatty acids (E 471) and Carnauba wax (E 903) are now approved as glazing agents in passion fruit, kiwis, apples, tomatoes, peppers etc;
- Lecithins (E 322) and Fatty acids (E 570) are now approved food Carriers in glazing agents specifically for use on cassavas;
- The glazing agents form a barrier that prevents moisture loss and oxidation extending the shelf-life of fresh produce particularly fruits like passion fruit and cassavas;
- EFSA confirms these additives are safe as glazing agents since they don't migrate into the edible parts of the fruit with the peels typically not consumed;
- The regulation seeks to meet year-round demand for fresh produce and enhance sustainability by reducing losses and carbon emissions during transportation.
To view the complete regulation, check out the Food News Monitoring System