Vinken, Mathieu http://orcid.org/0000-0001-5115-8893
Kramer, Nynke
Allen, Timothy E. H.
Hoffmans, Yvette
Thatcher, Natalie
Levorato, Sara
Traussnig, Heinz
Schulte, Stefan
Boobis, Alan
Thiel, Anette
Rietjens, Ivonne M. C. M.
Funding for this research was provided by:
ILSI Europe
Article History
Received: 9 December 2019
Accepted: 11 February 2020
First Online: 17 February 2020
Compliance with ethical standards
:
: This work was conducted by an expert group of the European branch of ILSI. Industry members of this task force are listed on the ILSI Europe website at ExternalRef removed. For further information about ILSI Europe, please e-mail info@ilsieurope.be. The opinions expressed and the conclusions of this publication are those of the authors and do not necessarily represent the views of ILSI Europe nor those of its member companies. Experts are not paid for the time spent on this work. However, the non-industry members within the expert group were offered support for travel and accommodation costs from the “New approaches to chemical risk assessment for foods and food ingredients” task force to attend meetings to discuss the manuscript and a small compensatory sum with the option to decline. The research reported is the result of a scientific evaluation in line with ILSI Europe’s framework to provide a precompetitive setting for public–private partnership. ILSI Europe facilitated scientific meetings and coordinated the overall project management and administrative tasks relating to the completion of this work. For further information about ILSI Europe, please email info@ilsieurope.be or call + 3227710014.