A case study on the use of the “Added Portions Exposure Technique – APET” to estimate total dietary exposure to flavouring substances

Flavouring substances may be naturally present in a food and/or intentionally added. It is essential to have a method to estimate exposure that is rapidly performed and does not underestimate exposure. Recently, a new approach for flavouring, the “Added Portions Exposure Technique” (APET), was proposed by the European Food Safety Authority. This paper explains step by step this technique using furaneol as case study. APET's main advantage is that it allows the assessment of dietary exposure in adults, children and infants, from both added flavourings and from flavourings naturally contained in food, and considering both acute and chronic exposure.