Cumarin (Englisch)
DVAI calls for factual and objective information on exceeding cumarin levels in products containing cinnamon
Cumarin is naturally present in different quantities in various plants, fruits and spices such as, for instance, cinnamon, woodruff, green tea, blueberries, tonka bean, Melilotus (clover), lavender and peppermint oil. Cumarin has a sweet, herb-warm, spicy, hay smell.
For reasons of preventive health care the German flavouring regulation provides for limit values of cumarin in foods (caramel sweets and alcoholic beverages 10 mg/kg, chewing gum 50 mg/kg, other foods and beverages 2 mg/kg). These limit values comply with the European Flavouring Directive. The addition of cumarin as an isolate flavouring substance in foodstuffs has been banned for decades and will not be permitted to be used in the future once the community list of authorized flavouring substances will have become effective.
Cumarin contents in foodstuffs can be due to the use of cumarin containing ingredients as, for instance, cinnamon, or the use of flavourings containing cumarin from natural primary products as, for instance, cinnamon oils. Such cinnamon oils are used by industry and craft for food processing. Those who produce such foods receive detailed data from the flavouring manufacturer on the quantity of the specific cumarin content of the flavouring so as to enable them to comply with the legally limited maximum values in foods ready for consumption. When cumarin containing flavourings are used it is guaranteed that the severe maximum values are observed. If the foodstuff manufacturer adds other cumarin containing ingredients he will have to comply with the legal provisions.
In late 2005 food monitors in Germany found increased values of the natural substance cumarin in cinnamon bakery wares which contained cinnamon from various origins (cassia cinnamon, Ceylon cinnamon). Cinnamon is a popular spice which has been used for centuries at home and by manufacturers without any known detrimental effects on health.
German monitoring authorities take the view, which is not shared by all EU member states, that the limit value of cumarin in cinnamon in bakery wares must not exceed 2 mg/kg in finished bakery ware, all sources included (flavourings and foods with flavouring properties, such as spices, for instance). However if limit values are formally exceeded this does not necessarily mean that products concerned are health damaging.
The result of an evaluation by EFSA, the European Food Safety Authority, of 2004 is that scientific studies on cumarin conclude that under normal consumption habits the daily intake quantity is considered not to be exceeded and therefore further limit value regulations are no longer necessary. Recent evaluations by the BfR, the German Federal Institute for Risk Assessment, Berlin, come to a different conclusion on the basis of a "worst case scenario".
This association calls for a factual and objective clarification of the matter on the European level so as to ensure that harmless cinnamon products can still be marketed.
The DVAI is a traditional non-profit association, founded in 1906, located in Germany. The DVAI speaks up for the manufacturing of safe flavourings and their safe use in foodstuffs. Flavourings stand for taste and are indispensable in the modern foodstuff production. DVAI statutes provide that members must comply with the provisions of the IOFI Code of Pratice.
last update: 01.04.2008
