FoodDrinkEuropes Guidelines on Regulation (EC) 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods are intended to provide a common understanding of the major issues to be taken into account by food manufacturers and other stakeholders.
Chapter 1 provides an overview of the scope and definitions provided in the Regulation, including some illustrative examples. Chapter 2 highlights a summary diagram on the timescale for implementation, where additional information and national specific issues are provided in Annex I. Chapter 3 sets out sales descriptions for flavourings, including the use of the term natural and its possible designations. Chapter 4 examines the possibilities of labelling flavourings in the ingredients list of flavoured products, and provides different examples. Chapter 5 elaborates on undesirable substances as listed in the Regulation. Chapters 6 and 7 are devoted to the communication of data and monitoring of intake and organoleptic controls. Annex II analyses the major differences between the Regulation and the former Directive 88/388/EC.
NOTE: These Guidelines developed by CIAA members, were based on ANIA interpretative Guidelines on the new flavourings Regulation and EFFA Guidelines.