date:May 17, 2013
d as a flavouring to give food a burnt nutty flavour and can also occur naturally in boiled and cooked meats. The substance is produced by a small number of manufacturers and present in a limited number of foods, mainly some savoury products, confectionaries and fine bakery wares. Overall usage is low (total annual use in the EU is reported to be 2.3 kg). While no exposure assessment has been carried out by EFSA, the possible risk to consumers who may have been exposed to this substance in food