Flavouring 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. ... 

In Europe chemically defined substances with flavouring properties, which are obtained by chemical synthesis, are defined in the European Union Flavouring Directive 88/388/EEC [6], article 1 No. 2(b) (ii) and (iii) in two categories (see 7.1 and 7.4.2) ... 

The typical flavour directions are vanilla and mint, but all kinds of fruit flavourings can be used as well. 

The use of certain source materials for flavourings may be limited by the presence of an active principle the limit of which in the final product should not be exceeded. These limits for active principles, (e.g. 6-asarone, quassine, quinine, safrole, etc.) have been used for many national regulations and for the EC Flavour Directive [19],... 

Together with the Flavour Directive a Council Decision 88/389/EEC [23] has been published asking the Commission to establish an inventory of source materials for flavourings, flavouring substances (see Part 3.2.1.2. of this book), and source materials and reaction conditions for process flavourings and smoke flavourings. All of these have been compiled by EFFA [24] and handed over to the Commission. The Commission has not published them. 

In amending the Flavour Directive, Article 5, the Commission has prepared a draft Proposal for a council directive establishing a list of flavouring substances used in foodstuffs following the SCF guidelines for the evaluation of flavourings for use in foodstuffs I. Chemically defined flavouring substances [16],... 

In part 5 the authorised lists of ingredients are mentioned. According to 5.1. all materials published in Flavor and Fragrance Materials [15] may be used with due consideration for restrictions of certain substances in part 7 and 8. Part 7 is identical with Annex II of the EC Flavour Directive [19]. Furthermore (5.3.) the flavouring... 

On the other hand, sensory experts do not provide ingredient information they aim at determining the perception of the flavour directions that characterise the profile of a given product. Using the metaphor of painting, if a flavourist were a painter trying to... 

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. 

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