Current Flavouring Directive

Current Flavouring Directive and Future Flavouring Regulation Impact on... 

Some attention will be paid to the new Flavouring Regulation (part of the so-called Food Improvement Agents Package) that will replace the current Flavouring Directive 88/388/EEC and that is currently under discussion at the EU Commission, EU Parliament and Council levels. 

CURRENT FLAVOURING DIRECTIVE AND FUTURE FLAVOURING REGULATION IMPACT ON ESSENTIAL OILS... 

In the European Union for flavorings, the current Flavouring Directive 88/388/EC still applies. This is the Council Directive of June 22,1988, on the approximation of the laws of the MS relating to flavorings for use in foodstuffs and to source materials for their production, as published in the Official Journal on 15/07/88 (OJ L 184, p. 61). It has been amended once by the Commission Directive 91/71/EEC of 16/01/91 (OJ L 42, p. 25,15/02/91). As this is a Directive, it is up to the EU MS to take the necessary measures to ensure that flavorings may not be marketed or used if they do not comply with the rules laid down in this Directive, as stated in Art. 3 of this Directive. 

In the current Flavouring Directive 88/388/FC, Annex II sets maximum levels (limits) for certain substances obtained from flavorings and other food ingredients with flavoring properties in foodstuffs as consumed in which flavorings have been used. Art. 4 (c) stipulates that... 

Council Proposal will be discussed briefly, in order to be as much as possible up-to-date. Meanwhile at the time of the publication of this book, the final version of the new Flavouring Regulation has been published in the Official Journal on 31 Decanber 2008 (OJ L 354,31.12.2008, p. 34) Regulation (EC) No 1334/2008. In essence this Regulation as published is the same as the final Council Proposal which was published on July 15,2008. It has entered into force on January 20, 2009 and will apply as from January 20, 2011. As of this application date, the current Flavouring Directive 88/388/EEC will be repealed. 

Whereas the Art. 6 of the Council Proposal of July 15 discussed above (i.e.. Art. 6 of the Commission Proposal) relates to certain substances, Art. 7 of the Council Proposal of July 15 (i.e.. Art. 7 of the Commission Proposal) relates to Use of certain source materials, which is even more important in relation to herbs, spices, extracts, and essential oils. This article refers to Annex IV of the Regulation, whieh is a new annex that was not in the current Flavouring Directive 88/388/EC entitled List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties. This Annex IV consists of two parts ... 

Regarding natnralness of flavors and how natural is defined for the purpose of labeling, the situation has drastically changed since the current Flavouring Directive 88/388/EC. 

Benzoic acid is generally considered to exhibit an inhibitory effect on microbial growth, although it is of little use for bacterial control, where the greatest problem will occur at pH values above 4, outside the effective limit mentioned above. Improved results are obtained when it is used in conjunction with other preservatives, for example, S02 or sorbic acid, due to synergistic effects. It is interesting to note that the current European Directive, which sets individual limits of 300 rng/1 for sorbic acid and 150 mg/1 for benzoic acid in non-alcoholic flavoured drinks, nevertheless permits a joint preservative use of up to 250 mg/1 sorbic acid with 150 mg/1 benzoic acid. 

Allen MS (1993) Viticultural effects on methoxypyrazine grape flavour current research directions. Aust Grapegrower Winemaker 354 10-12... 

Electrical resistivity comes in two different flavours resistivity at initial geometry (subscript IG, p/o), and resistivity including thermal volume expansion (subscript VE, py. The former can be directly determined from the electric signals by rationing the voltage and the current, whereas information about the volume expansion is needed to obtain the latter, by multiplying V/Vq and Physically, electrical resistivity with volume expansion considered is of greater interest because it can be directly compared with data from other measurement techniques, e.g., 4-point measurements. 

The direct lipase catalysed esterification process for fiavours has been described by Iwai and Tsujusaka (1984) and by Lazar etal. (1986) for producing geranyl butyrate and black current (2-methyl-pentanylolprenylester) flavours, respectively. The process by Lazar et al. (1986) circumvents the inherent problem of flavour impairment (Schmid, 1987) associated with chemical synthesis of the flavour. 

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