Definitions flavouring preparations

Table 3.3 lOFI and Council of Europe definitions of flavouring substance, flavouring preparation, process flavouring, and smoke flavouring [5, 6]... 

Special definitions exist for Almond, Anise and Celery Seed Extracts (B 10.009 -10.011). According to B 10.008 the word artificial or imitation shall be an integral part of the name of such flavouring preparations in identical type. 

Annex II in the Commission Proposal the wording natural flavouring preparations is used, which is confusing since flavoring preparations are, as per definition, natural, see below). The full list of traditional food preparation processes is given in Annex 22.5 to this chapter. 

The definition for flavouring preparation according to the Council proposals (versions December 10 and July 15 being identical) reads as follows (Art. 3.2(d)) ... 

A product or a mixture prepared for its flavouring properties and produced from ingredients or mixtures of ingredients which are themselves permitted for use in foodstuffs, or are present naturally in foodstuffs, or are permitted for use in process flavourings, by a process for the preparation of foods for human consumption. Flavour adjuncts may be added. This definition does not apply to flavouring extracts, processed natural food substances or mixtures of flavouring substances. 

Definition A thermal process flavouring is a product prepared for its flavouring properties by heating food ingredients and/or ingredients which are permitted for use in foodstuffs or in process flavorings. 

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