This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, to identify safety concerns and to prepare specifications for the identity and purity of the food additives. The Committee evaluated the toxicological and dietary exposure data for seven food additives and two groups of flavouring agents. The report also provides updated guidance documents for the publication Principles and methods for the risk assessment of chemical in food (Environmental Health Criteria 240), specifically on dose–response assessment and derivation of health-based guidance values, evaluation of enzyme preparation and evaluation of the genotoxicity of chemical substances in food.