California EPA’s Office of Environmental Health Hazard Assessment (OEHHA) has extended the deadline for public comment on a proposal to increase the no significant risk level (NSRL) for 4-methylimidazole (4-MEI) to November 7, 2011. The action was taken in response to a request from the American Beverage Association and International Technical Caramel Association. The chemical has been identified as a by-product of fermentation, heating or roasting in certain foods and beverages, such as coffee, some carbonated beverages, beer and wine, soy sauce, molasses, and crackers. The new proposed NSRL is 29 micrograms per day, an increase from the 16 micrograms per day level that OEHHA proposed in January.