Cinnamon under threat from EU - Brief Article

Eurofood, Feb 3, 2000

Excessive levels of cumarin, a component of cinnamon which is used, for example, to flavour desserts, chewing gum and confectionery, can be detrimental to health. The European Commission is therefore considering lowering the permitted upper values of the flavouring, a spokeswoman for EU consumer protection commissioner David Byrne told the press. A committee of experts has been charged with deciding whether it is advisable to lower the two milligrams of cumarin per kilo permitted under current legislation.

Excessive levels of the flavouring are suspected of provoking liver damage, but there is no question of banning cinnamon altogether. Cumarin is an aromatic substance which occurs naturally in numerous plants, for example, woodruff.