List of works - Alexandra Tard

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

scientific article published in October 2017

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

scientific article published in December 2017

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 13 December 2019

Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 30 June 2020

Opinion on the re-evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups

scientific article published on 10 November 2020

Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 13 August 2020

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

scientific article published on 06 March 2019

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

scientific article published on 27 July 2018

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

scientific article published on 02 August 2018

Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

scientific article published on 16 January 2018

Re-evaluation of gellan gum (E 418) as food additive

scientific article published on 20 June 2018

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

scientific article published on 26 July 2018

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

scientific article published on 11 March 2020

Re-evaluation of metatartaric acid (E 353) as a food additive

scientific article published on 11 March 2020

Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

scientific article published on 10 October 2018

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

scientific article published on 12 June 2019

Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201)

scientific article published on 10 August 2020

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

scientific article published on 05 April 2018

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

scientific article published on 27 July 2018

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

scientific article published on 06 December 2018

Re-evaluation of silicon dioxide (E 551) as a food additive

scientific article published on 17 January 2018

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

scientific article published on 10 June 2020

Re-evaluation of stearyl tartrate (E 483) as a food additive

scientific article published on 11 March 2020

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

scientific article published on 02 August 2018

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

scientific article published on 22 June 2018

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

scientific article published on 05 January 2018

Re‐evaluation of acacia gum (E 414) as a food additive

scientific article published in April 2017

Re‐evaluation of glycerol (E 422) as a food additive

scientific article published in March 2017

Re‐evaluation of guar gum (E 412) as a food additive

scientific article published in February 2017

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

scientific article published in June 2017

Re‐evaluation of locust bean gum (E 410) as a food additive

scientific article published in January 2017

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

scientific article published in March 2017

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

scientific article published in March 2017

Re‐evaluation of tara gum (E 417) as a food additive

scientific article published in June 2017

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

scientific article published on 13 March 2019

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

scientific article published on 08 March 2019

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

scientific article published on 20 January 2018

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

scientific article published in December 2017

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

scientific article published in June 2017

Safety of use of Monk fruit extract as a food additive in different food categories

scientific article published on 11 December 2019

List of works by Alexandra Tard

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

Opinion on the re-evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups

Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Re-evaluation of gellan gum (E 418) as food additive

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

Re-evaluation of metatartaric acid (E 353) as a food additive

Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201)

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

Re-evaluation of silicon dioxide (E 551) as a food additive

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

Re-evaluation of stearyl tartrate (E 483) as a food additive

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

Re‐evaluation of acacia gum (E 414) as a food additive

Re‐evaluation of glycerol (E 422) as a food additive

Re‐evaluation of guar gum (E 412) as a food additive

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Re‐evaluation of locust bean gum (E 410) as a food additive

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Re‐evaluation of tara gum (E 417) as a food additive

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

Safety of use of Monk fruit extract as a food additive in different food categories