On June 12, 2024, EU Expert Committee approved a proposal from the European Commission to ban bisphenol A (BPA, CAS 80-05-7) in food contact materials (FPF reported). This decision follows the European Food Safety Authority’s (EFSA) assessment that found BPA has potentially harmful effects on the immune system (FPF reported). The ban will mainly affect BPA in packaging such as can coatings, as well as reusable plastic bottles and kitchenware.
Two exceptions on the use of BPA as a starting substance are (i) epoxy resins for tanks larger than 1000 L (due to the small surface area to volume ratio), and (ii) polysulfone plastic for filtration devices. The detection limit is set at 1 μg/kg and the derogations are subject to review every five years. Bisphenol-A diglycidyl ether (BADGE, CAS 1675-54-3) is still allowed in food contact applications but must not contain any residual BPA from the manufacturing process.
Other bisphenols with harmonized CLP classifications as carcinogenic, mutagenic, or reprotoxic (CMR) 1a or 1b, or endocrine disrupting 1 are included in the ban except in specific applications. This includes bisphenol S (BPS, CAS 80-09-1) and Bisphenol AF (BPAF, CAS 1478-61-1).
Pending final scrutiny by the European Parliament and the Council, the ban will be enacted by the end of 2024. From that point there will be an 18 month transition period for single-use food contact articles except for canned fish, fruit, and vegetables as well as for the exterior of canned foods which have a 36 month transition period. Food retailers have 12 months to use up their stock after the end of the transition period. Reusable articles and machinery can stay in use until they naturally wear out.
References
European Commission. (June 12, 2024). “Daily news 12/06/2024.”
European Commission. (June 2024). “Draft regulation on the use of BPA and other bisphenols in FCMs.” (pdf)
European Commission. (June 2024). “FCM Document Library.”
Read more
Editorial Team. (June 13, 2024). “EU Moves Closer to Possible Ban on BPA in Food Contact Materials.” Food Safety Magazine
