EU Flavour Directive

Flavouring substances are chemically defined substances with flavouring properties. There are three different categories of flavouring substances defined in the definitions of the lOFI Code of Practice and EU Flavour Directive 88/388/ EEC [1,2] ... 

Two specific Regulations mentioned in the indent of EU Flavour Directive 88/388/EEC have been established. 

In addition, the sixth indent of this Directive mentions that in accordance with the provisions of the EU Flavour Directive, quantitative labelling of each component which is subject to quantitative limitation, expressed either numerically or by quantum satis principles, is required for the flavour. 

Following article 5 of the EU Flavour Directive, EU Regulation 2232/96 defined the basic rules for the use of flavouring substances for foodstuffs in the EU. In addition, it lays down a procedure for establishing a positive list for flavouring substances in the EU [7]. 

The labelling requirements for flavourings in the EU are laid down in EU Flavour Directive 88/388/EEC for the flavourings themselves and in EU Directive 91/72/EEC concerning the designation of flavourings in the list of ingredients of the final foodstuff. 

Additives Solvents permitted in the manufacture of Natural Restoration Aromas The natural status of these aromas should not be jeopardised by the use of materials not from the named fruit. Water, food grade C02, and ethanol from non-GMO foodstuffs may be used as solvents, and also in extraction. Other solvents and additives, even those allowed by the EU Flavouring Directive (88/388/EU) and subsequent amendments, are not permitted. ... 

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. 

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. 

This chapter also summarises EU laws applicable to flavourings and extraction solvents (which are not within the scope of Directive 89/107/EEC),... 

The actual levels at which additives are used in foods may differ from those listed in the EU Directives since these are intended to achieve the maximum technological effect. In practice use levels might be much lower. For example, it is not always necessary to create very intense colours and the amount of colourant needed will also depend on the natural colour of the matrix. Similarly, many sweeteners are used in combinations in order to control costs whilst avoiding unpleasant side-flavours. This means that in order to gain an accurate impression... 

The EU Regulation on food additives necessary for storage and use of flavourings, including respective conditions for their use, has been established. Following several years of intensive discussion and several drafts. Directive 2003/114/EC amending Miscellaneous Directive 95/2/EC was been published on 22 December 2003 [5, 6]. 

The International Organisation of the Flavour Industry (lOFI) defines flavour enhancer as a substance with little or no odour at the level used, the primary purpose of which is to increase the flavour effect of certain food components well beyond any flavour contributed directly by the substance itself [5]. The EU definition of flavour enhancers is substances that enhance the taste and/or odour of a food [6]. 

In the production of food, caffeine and quinine maybe used directly or as components of flavourings. Their amount was limited in the past, but according to new legislation (see Section 10.3.3.1.8) only beverages that contain caffeine concentration higher than 150 mg/1 must be labelled as having High caffeine content . The maximum content of quinine in bitter drinks is not limited either. Sucrose octaacetate has been approved by the FDA as a food additive in the US, but not in the EU, where it may be added to foods only in the specified quantities. 

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