AOAC SPIFAN Stakeholder Program Meeting Book (September 10, 2020)

Status Update

7 ƒ Numerous analytical methods (AOAC, ISO, IDF) for CHO sources in food matrices but extrapolating from composition to sweetness would require calibrating against human testers ƒ Validating objective analytical methods would be very difficult and dispute resolution and compliance verification unrealistic CAC: Codex Alimentarius Commission CCNFSDU: Codex Committee on Nutrition and Foods for Special Dietary Uses CHO: Carbohydrate FUF: Follow up formula Recommendations Recommendation 1 – Establish working group ƒ Establish expert panel of volunteers (in collaboration w/ ILSI-NA CHO Group) • Landscape of current technologies for verifying regulatory compliance • Expert assessment of what’s possible given current state of technologies Recommendation 2 – Recruit experts from multiple SH groups ƒ Recruit expert volunteers from (but not limited to): AOAC’s SPIFAN, fructans, low-lactose WGs x ILSI NA CHO Group x Industry sensory experts Recommendation 3 – Develop opinion paper ƒ Develop opinion paper on complex nature of measuring sweetness and submit to CCMAS for discussion in May’21 CCMAS: Codex Committee on Methods of Analysis and Sampling CHO: Carbohydrate ILSI NA: Intl. Life Sciences Institute North America SPIFAN: Stakeholder Panel on Infant Formula and Adult Nutritionals 134 th Annual Meeting & Exposition | September 8 – 24, 2020 Codex ƒ Revision to FUF standard still in Codex step-process (draft), will not be adopted until reviewed and approved by CAC (earliest Jul’22) ƒ Still possible for CCMAS to intervene before CCNFSDU sends final std to CAC Methods ƒ Measuring sweetness requires human testers susceptible to uncontrolled factors ƒ Several ISO stds for human sensory analysis but not for sweetness of CHO sources in FUF 8 • Review of current state of sensory evaluations • Capability of assigning quantifiable metrics

134 th Annual Meeting & Exposition | September 8 – 24, 2020