Industry News, Flavor & Fragrance Industry
Catching Up: FEMA’s Interim GRAS 32 and Interim GRAS 33 Flavoring Substance Lists
Industry News Tracker | Perfumer & Flavorist | June 2026
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Executive Brief
The latest interim FEMA GRAS 32 and GRAS 33 lists mark a substantive update to the flavouring substances inventory that underpins much of the global flavour industry’s safety and regulatory framework. Centred on evaluations by the FEMA Expert Panel under the long-standing GRAS programme created following the 1958 Food Additives Amendment, the new interim publications add novel materials, refine existing ingredient identities and remove substances that no longer reflect flavour-relevant use. In Interim GRAS 32 (June 2026), key changes include the removal of propyl paraben and 2-phenylphenol due to limited evidence of their use for flavouring, alongside expanded botanical definitions for bitter almond oil and vanilla derivatives, now covering additional Prunus and Vanilla species. The lists also introduce new steviol glycoside systems, mushroom and bacterial fermentation products, and a wide range of botanically derived extracts and distillates. Together, Interim GRAS 32 and Interim GRAS 33 provide an updated scientific and regulatory reference point for flavour manufacturers, food companies and regulators managing the safe use of flavour ingredients in modern formulations.
Technical Intelligence
1. Core Technology / Process
- FEMA’s GRAS programme evaluates flavouring substances for safety under intended use conditions in food, following the 1958 Food Additives Amendment framework.
- Interim GRAS 32 and 33 list substances assessed by the FEMA Expert Panel and slated for incorporation into the 32nd and 33rd GRAS publications.
- Interim GRAS 32 includes revisions: removal of non-flavour technical-use preservatives and expanded botanical identities for existing flavour ingredients.
- The programme relies on publicly available safety data and expert review to determine “generally recognised as safe” status for flavouring substances.
- Botanical identity updates align ingredient naming and scope with contemporary taxonomic understanding and commercial use patterns.
- Fermentation-derived flavour ingredients are documented with clarified organism names and more precise compositional descriptions.
2. Key Ingredients / Specifications
| Material (FEMA No.) | Source / Type | Applications | Commercial Status |
|---|---|---|---|
| 4-(l-Menthoxy)-2-methyl-2-butanol (5030) | Synthetic menthoxy alcohol | Flavouring substance; minty/menthol-related profiles | To be incorporated into GRAS 32 |
| Brazzein (5035) | Protein sweetener from Pentadiplandra brazzeana | High-potency sweetener in flavour systems | Interim GRAS 32 list |
| Eucalyptus citriodora oil (5040) | Essential oil from Corymbia citriodora | Citrus and herbal flavour notes | Interim GRAS 32 list |
| Sakura flower extract (5044) | Extract of Prunus serrulata / Cerasus serrulata | Floral, confectionery and beverage flavours | Interim GRAS 32 list |
| Sakura flower distillate (5045) | Distillate of Prunus serrulata / Cerasus serrulata | Floral top notes in flavourings | Interim GRAS 32 list |
| Sakura leaf distillate (5046) | Distillate of Prunus speciosa / Cerasus speciosa | Leafy, green, cherry-like flavour notes | Interim GRAS 32 list |
| Sansho pepper extract (5047) | Extract of Fagara piperita L. (Japanese pepper) | Spicy, citrus-pepper flavours | Interim GRAS 32 list |
| Sansho pepper distillate (5048) | Distillate of Fagara piperita L. | Volatile spicy-pepper top notes | Interim GRAS 32 list |
| 1-(tert-Butyl)-N-(4-methoxyphenyl)cyclohexane-1-carboxamide (5050) | Synthetic flavouring substance | Flavour ingredient | Interim GRAS 32 list |
| Rosemary extract, rosmarinic acid 80% (5054) | High-rosmarinic acid rosemary extract | Herbal flavour or functional flavour ingredient | Interim GRAS 32 list |
| Rosemary extract, rosmarinic acid 15% (5060) | Lower-rosmarinic acid rosemary extract | Seasoning, savoury flavour systems | Interim GRAS 32 list |
| Juniperberry oil terpeneless (5061) | Terpeneless oil from Juniperus communis L. | Clean juniper note for beverage flavours | Interim GRAS 32 list |
| Celery seed oleoresin (5062) | Oleoresin from Apium graveolens L. | Savoury and spice flavour bases | Interim GRAS 32 list |
| Cherry Bark Wild Distillate (5063) | Distillate from Prunus serotina Ehrh. | Cherry, bark and herbal flavourings | Interim GRAS 32 list |
| Cumin oleoresin (5064) | Oleoresin from Cuminum cyminum L. | Spice blends and savoury flavours | Interim GRAS 32 list |
| 4-(4-Methylpent-3-en-1-yl)thiophen-2(5H)-one (5066) | Synthetic sulphur-containing flavouring substance | Flavour ingredient | Interim GRAS 32 list |
| alpha-Bisabolene (5067) | Sesquiterpene hydrocarbon | Woody, balsamic flavour note | Interim GRAS 32 list |
| Rebaudioside M 70% (5069) | High-purity steviol glycoside | High-potency sweetener in flavour systems | Interim GRAS 32 list |
| Heat-treated Glucosylated Steviol Glycosides 15% with Steviol Glycosides 5% (5072) | Modified steviol glycoside blend | Sweetening and flavour-modulating ingredient | Interim GRAS 32 list |
| Corynebacterium glutamicum Fermentation product (5073) | Fermentation-derived flavour complex | Savoury and umami flavour bases | Interim GRAS 32 list |
| Enzymatically modified rebaudioside A 85% (5074) | Modified steviol glycoside | Tailored sweetness and taste profile | Interim GRAS 32 list |
| alpha-Humulene (5077) | Sesquiterpene hydrocarbon | Hop-like, woody flavour notes | Interim GRAS 32 list |
| Corynebacterium glutamicum Fermentation savory product (5081) | Fermentation-derived savoury flavour complex | Savoury, umami flavour systems | Interim GRAS 32 list |
| Corynebacterium stationis Fermentation product (5082) | Fermentation-derived flavour complex | Savoury flavour bases | Interim GRAS 32 list |
| beta-Sinensal fermentation product (5088) | Fermented citrus aldehyde-based flavour | Citrus and fruit flavourings | Interim GRAS 33 list |
| Fermented tomato powder (5089) | Fermented vegetable-derived powder | Savoury, tomato flavour systems | Interim GRAS 33 list |
| Mortierella alpina biomass (5090) | Fungal biomass-derived ingredient | Flavouring and potential lipid-related functions | Interim GRAS 33 list |
| Heat-treated glucosylated steviol glycosides 18% with steviol glycosides 6% (5093) | Modified steviol glycoside blend | Sweetener and flavour modifier | Interim GRAS 33 list |
| Mixture of fatty acid ethyl esters (5094) | Mixed ethyl esters of fatty acids | Flavour base components | Interim GRAS 33 list |
| 2S-Hesperidin (5096) | Citrus flavonoid | Bitter-modulating and citrus flavour support | Interim GRAS 33 list |
| Polysorbate 65 (5099) | Polyoxyethylene sorbitan tristearate | Emulsifier used within flavour systems | Interim GRAS 33 list |
| Stevia rebaudiana extract, rebaudioside A 75% (5100) | High-purity stevia extract | Intense sweetener for flavour applications | Interim GRAS 33 list |
| Glucosyl naringin Lemna gibba extract (5102) | Duckweed-derived glucosyl naringin extract | Bitter-modulating and citrus-related flavour ingredient | Interim GRAS 33 list |
3. Performance Data
- Propyl paraben (FEMA 2951) was removed from the FEMA GRAS list after the Expert Panel determined there was little evidence of its use for the technical effect of flavouring.
- 2-Phenylphenol (FEMA 3959) was likewise removed due to limited evidence supporting its use as a flavouring substance.
- The scope of FEMA 2046 (Almonds Bitter Oil) was expanded to include Prunus armeniaca and Prunus persica in addition to Prunus amygdalus var. amara.
- FEMA 3089 was renamed from “Turpentine steam distilled” to “Pine resin oil”, reflecting updated identity for the material.
- The botanical scope of FEMA 3105 (Vanilla extract) and FEMA 3106 (Vanilla oleoresin) was expanded to include Vanilla pompona alongside V. planifolia and V. tahitensis.
- FEMA 4878 was renamed from “Cordyceps sinensis fermentation product” to “mushroom mycelia fermentation product”, with updated compositional description.
- FEMA 4949 was updated from “Corynebacterium ammoniagenes fermentation product” to “Corynebacterium stationis cell free fermentation broth”, with revised composition description.
- FEMA 4964 received a revised identity description for its Corynebacterium glutamicum cell free fermentation product.
(No quantitative toxicological or exposure figures are disclosed in the provided source text; all data points are qualitative identity and scope changes.)
4. Market / Sustainability
- The FEMA GRAS programme functions as a scientific resource for flavour manufacturers, food companies and regulators, providing independent expert evaluations of flavouring substances.
- Interim lists allow the industry to access updated ingredient identities and safety assessments ahead of full GRAS publication cycles.
- Removal of non-flavour-use preservatives helps maintain alignment between GRAS inventory and actual flavouring practice.
- Expanded botanical scopes and revised nomenclature improve traceability and regulatory clarity for natural flavour complexes.
- The inclusion of diverse fermentation products and steviol glycoside systems reflects ongoing innovation in sweetening and savoury flavour technologies.
AI Editor’s Context
This article sits within the broader flavour ingredient safety and regulatory landscape governed by GRAS evaluations for substances used in foods. The FEMA GRAS programme has long provided a structured route for flavour ingredients to be recognised as safe under their intended conditions of use, complementing wider food additive regulation. In this context, the interim GRAS 32 and GRAS 33 lists act as rolling updates that keep ingredient identities, botanical scopes and use-characterisation aligned with current science and commercial practice. By documenting removals of non-flavour technical-use preservatives, clarifying fermentation-derived flavour complexes and expanding botanical definitions for natural flavour materials such as bitter almond oil and vanilla extracts, these lists support both compliance and product development. Adoption of the updated inventory will depend on how rapidly flavour manufacturers and food companies integrate the new identities and substance statuses into their internal libraries, labelling systems and formulation workflows.
Entity & Keyword Index
Companies / Organisations: Flavor and Extract Manufacturers Association (FEMA), FEMA Expert Panel, Perfumer & Flavorist
Products / Technologies: FEMA GRAS programme, Interim GRAS 32, Interim GRAS 33, GRAS publications, flavour safety assessment
Materials / Ingredients: Propyl paraben, 2-phenylphenol, Almonds Bitter Oil (FEMA 2046), Pine resin oil (FEMA 3089), Vanilla extract (FEMA 3105), Vanilla oleoresin (FEMA 3106), mushroom mycelia fermentation product (FEMA 4878), Corynebacterium stationis cell free fermentation broth (FEMA 4949), Corynebacterium glutamicum cell free fermentation product (FEMA 4964), 4-(l-Menthoxy)-2-methyl-2-butanol (5030), Brazzein (5035), Eucalyptus citriodora oil (5040), Sakura flower extract (5044), Sakura leaf distillate (5046), Sansho pepper extract (5047), Rosemary extracts (5054, 5060), Juniperberry oil terpeneless (5061), Celery seed oleoresin (5062), Cherry bark wild distillate (5063), Cumin oleoresin (5064), alpha-Bisabolene (5067), Rebaudioside M 70% (5069), heat-treated glucosylated steviol glycosides blends (5072, 5093), Corynebacterium glutamicum fermentation products (5073, 5081, 4964), enzymatically modified rebaudioside A 85% (5074), alpha-Humulene (5077), beta-Sinensal fermentation product (5088), fermented tomato powder (5089), Mortierella alpina biomass (5090), mixture of fatty acid ethyl esters (5094), 2S-Hesperidin (5096), Polysorbate 65 (5099), Stevia rebaudiana extract rebaudioside A 75% (5100), glucosyl naringin Lemna gibba extract (5102)
Applications: Food flavourings, beverage flavour systems, savoury flavour bases, sweetening systems, natural flavour complexes, fermentation-derived flavours
Keywords: FEMA GRAS, flavouring substances, GRAS 32, GRAS 33, steviol glycosides, fermentation flavour ingredients, botanical flavour complexes, flavour safety assessment, flavour regulatory compliance, flavour ingredient nomenclature
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