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Parliamentary questions
7 February 2014
Answer given by Mr Borg on behalf of the Commission

Coumarin is a naturally occurring undesirable substance present in cinnamon. EFSA(1) evaluated coumarin indicating that it can cause liver damage and allocated an Acceptable Daily Intake of 0.1 mg/kg body weight (in 2004 and 2008). On the basis of this assessment Regulation (EC) No 1334/2008(2) on flavourings and certain food ingredients with flavouring properties lays down maximum levels for coumarin in certain foods in order to protect the consumer. The levels established take into account traditional and seasonal products.

Denmark is responsible for enforcing the regulation in its territory. This includes for example the decision about which products are to be considered traditional or seasonal or not in Denmark.

Several kinds of cinnamon exist on the market with different contents of coumarin. The Commission considers that it is possible to continue producing the distinctive tasting pastry in Denmark complying with the limits laid down in the regulation and that therefore these products can continue being available to consumers.

(1)European Food Safety Authority.
(2)OJ L 354/34, 31.2.2008.

OJ C 273, 20/08/2014
Last updated: 20 February 2014Legal notice