Former Puglia regional governor Raffaele Fitto, now an MEP, questions the European Commission on the ban on the use of the colorant copper chlorophyll (E141) in table, or table olives.
The Commission explains the reasons for this ban, which applies to drupes processed in the EU as well as those imported from outside the EU. With a useful reminder of European food additive regulations.
The question remains whether it is really the color-rather than the health offering linked to biodiversity and territory-that imparts the most value to the olives of Puglia, Italy, Europe.
Copper chlorophyll in table olives, a ‘penalizing’ EU ban?
MEP Raffaele Fitto, in his question 17.9.21 to the European Commission,
– stresses that table olive production ‘represents an important sector for the economy of many vocated territories as well as an alternative sector to oil olive production.’
– complains of the risk of ‘severe penalization‘ of operators ‘due to the ban on the use of copper chlorophyll or copper pheotifin (E141) during their processing phase.’
– alleges that chlorophyll (E140)is instead allowed ‘in the food industry (E140) as a coloring agent even in pasta or candies, but also in desserts, soups, ice cream and preserved vegetables.’ (1)
Chlorophyll dyes, the claims of Raffaele Fitto
MEP. articulates his specious theorems by alleging that EFSA (European Food Safety Authority) – ‘in its opinion adopted on April 15 and published on May 7 [2015, ed. See footnote 2]’ – would ‘stated that at reported levels of use, chlorophylls do not pose a safety concern with regard to their current use as food additives’.
‘Taking this into account, and also considering that the marketing of table olives treated with chlorophyll is authorized in other markets such as Canada and the U.S., severely penalizing our exports and creating a serious economic injury for our producers,
Can the Commission indicate whether it believes it would be useful to revise the decision so far and authorize the use of chlorophyll for additional types of products, such as table or table olives not intended for oil production?’ (1)
Food additives, EU rules
The Brussels executive, in its response 3.11.21 to Raffaele Fitto, first of all recalls the criteria on which the European food additives framework is based. (3) The reg. EC 1333/08 aspires to a high level of protection of human health and consumer interests while ensuring the effective functioning of the internal market. Only additives listed in Annex II of the regulation, under the conditions of use stipulated therein, may be used in food placed on the EU market.
The general conditions for authorization and use of food additives are:
– The established absence of consumer health and safety issues,
– The existence of a reasonable technical necessity to their use,
– The non-misleading of consumers by reason of their use,
– The existence of ‘advantages and benefits to the consumer‘. For operators especially, as it relates in essence to increasing the capacity of ‘preservation or stability of a food or improve its organoleptic properties. Be that as it may, ‘provided that it does not alter the nature, substance or quality of the food so as to mislead consumers’. (4)
Color additives, additional requirements
The inclusion of food additives in the functional category of colorants also postulates the ability of the substance to perform one or more of the following functions:
(a) restore the original appearance of foods whose color has been altered by processing, storage, packaging, distribution, and whose appearance may therefore be unacceptable,
(b) increase the visual attractiveness of food,
(c) colorless food in itself (reg. EC 1333/08. Article 8. Specific conditions for dyes).
Food additives in table olives
Authorization for the use of food additives is therefore subject to conditions and limitations that consider the recurrence of the above general and specific conditions. With particular attention to, among other things, the levels of exposure that can result from the consumption of the different categories of food.
Unprocessed foods moreover should be excluded, in principle, from the authorization of the use of food additives. And indeed, it is already a disgrace-we would like to reiterate to the writer-the authorization of the use in olives of ferrous gluconate, whose function as a coloring additive has been disguised by the European Commission itself in obvious agreement with the agro-industrial lobbies. (5)
Copper compounds of chlorophylls and chlorophyllins, possible health risks
EFSA(European Food Safety Authority) has indeed considered the absence of safety concerns for chlorophylls (E 140) used as food coloring, at the indicated levels of use. (6) And yet-as slyly omitted by Raffaele Fitto-the European Food Safety Authority did not consider it possible to assess the safety of chlorophylls and chlorophyllin complexes with copper (E 141. See footnote 7).
‘The panel considered that, given the discrepancies and uncertainties in the available data on the carcinogenic potential of copper chlorophylls and chlorophyllins, further appropriate evaluation of their possible carcinogenicity was needed. Finally, the group concluded that there was a lack of reliable data on the absorption, distribution, metabolism and excretion, genotoxicity, (chronic) toxicity, carcinogenicity, and reproductive and developmental toxicity of the copper compounds of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii))’. (8)
Synthetic food dyes and from nanotechnology, the risks to avoid
The safety of dyes of synthesis and nanotechnology authorized in the EU – on food and beverages, cosmetics, and pharmaceuticals – is still being questioned by the scientific community because of serious public health risks whose exposure cannot be justified by the false color and ‘glaze’ needs imposed by the marketing.
Titanium dioxide represents the only consumer success in obtaining partial and delayed safeguards against cancer hazards and DNA damage. Which still linger on the drugs just to keep their ‘bright white’. A similar verdict on silicon dioxide is still awaited, as it turns out. And especially on synthetic dyes related to neurobehavioral disorders i in children.
Olives, does it sell better color or the promise of health?
The use of copper chlorophyll to color table olives still constitutes a food fraud of health significance in the EU and Italy. That is, a crime to be followed by seizure and confiscation of potentially toxic food. Raffaele Fitto’s ‘principals’ who demand its legalization, olive growers in Puglia one presumes, thus seem obstinate in considering the color of olives more important than their healthiness.
Organic olives-as well as organic extra virgin oil-are, after all, far more valuable to consumers’ health than ‘conventional’ versions, as the scientific literature has amply demonstrated. And consumers across the planet, now more than ever, seek out and value foods that offer health.
Instead of bright green from copper chlorophyll on glyphosate fumigated olives, organic olives rich in polyphenols and biodiversity of microbiological heritages allied to health could be promoted. Of particular benefit to the immune system, the value of which is now in turn well understood by all. Apulian astuteness might best be expressed in applying for help in authorizing new health claims, as operators in the U.S. have already obtained. (9)
Dario Dongo
Notes
(1) Raffaele Fitto (Fratelli d’Italia, ECR Group, European Conservatives and Reformists). Question 17.9.21 to the Commission with request for written response (E-004283/2021). https://www.europarl.europa.eu/doceo/document/E-9-2021-004283_IT.html
(2) EFSA panel on Food Additives and Flavourings. Scientific Opinion on re-evaluation of chlorophyllins (E 140(ii)) as food additives. EFSA Journal 2015;13(5):4085. https://doi.org/10.2903/j.efsa.2015.4085
(3) Answer 3.11.21 by Ms. Stella Kyriakides, on behalf of the European Commission, to Question E-004283/2021. https://www.europarl.europa.eu/doceo/document/E-9-2021-004283-ASW_IT.html
(4) Reg. EC 1333/2008, on food additives. See Article 6, General conditions for the inclusion of food additives in Community lists and their use. Consolidated text as of 8.8.21 on Europa Lex, https://bit.ly/3HdFeXs
(5) Black olives, compound ingredient? Lawyer Dario Dongo answers.. FARE(Food and Agriculture Requirements). 23.10.17,
https://www.foodagriculturerequirements.com/archivio-notizie/domande-e-risposte/olive-nere-ingrediente-composto-risponde-l-avvocato-dario-dongo
(6) Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives. EFSA Journal 2015;13(5):4089. https://doi.org/10.2903/j.efsa.2015.4089
(7) Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives. EFSA Journal 2015;13(6):4151. https://doi.org/10.2903/j.efsa.2015.4151
(8) Isabel Viera, Antonio Pérez-Gálvez, María Roca (2019). Green Natural Colorants. Molecules. 2019 Jan; 24 (1): 154. doi: 10.3390 / molecules24010154
(9) Dario Dongo. Oleic acid and coronary heart disease prevention, green light in USA. GIFT(Great Italian Food Trade). https://www.greatitalianfoodtrade.it/idee/acido-oleico-e-prevenzione-malattie-coronariche-via-libera-in-usa
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
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