Challenges prompt changes for EU ingredients organisation
The EU body formerly known as the Federation of European Food Additives, Food Enzymes and Food Cultures Industries has now become the federation of European Specialty Food Ingredients Industries (ELC).
It now has five new ingredients heavy-weights as its first new direct members: BASF, Beneo Group, Cargill, Danisco, Roquette and DSM.
In a statement issued yesterday to introduce its new structure, the ELC said the enlarged membership and the commitment of CEOs of the corporate companies “will allow it to enhance the role it has been playing in EU debates on a wider range of issues from food safety to nutrition”.
The ELC exists to represent the mutual interests of the sector in scientific, technical and regulatory matters; it will form some specific committees of experts to focus on particularly pressing issues, such as food improvement agents (including additives like colours and flavours, and enzymes) and nutrition.
ELC president Yves Le Bail-Collet noted a number of game-changing issues that are the subject of much discussion at present. These include the implementation of the new FIAP (food improvement agents package), the proposal for a new EU-wide food labelling scheme, and health claims.
Emerging technologies like nanotechnology is also garnering a great deal of attention.
“I am convinced that, with the continued support of the association members and the strategic guidance by the company members, and on the basis of its reinforced structure, ELC will affirm its leading position as a key stakeholder on food-related issues,” said Le Bail-Collet. “I am confident that associations and corporate companies willing to gain weight on the EU scene will soon join us to maximise efforts on these issues”.
The ELC will be holding an extraordinary general meeting on 4 May, at which a new board will be elected.
