INGREDIENTS
Click here to subscribe and source materials for which the Regulation requires an evaluation and approval from EFSA (See Article 9). The Community List (Annex I of the Regulation) will inter alia cover, flavouring substances, so called other flavourings (e.g. Rum Ether) as well as flavourings from certain flavouring categories when obtained from nonfood sources. According to Article 10 of the Regulation only flavourings and source materials included in the Community List may be placed on the market. Contrary to the major portion of provisions of the Regulation, Article 10 will not apply as from 20.01.2011, but, according to Article 30, it will apply 18 months after the date of application of the Community List.
*The European Flavour Association (formerly the European Flavour & Fragrance Association) changed its scope to focus only on flavourings in 2009. Its members are flavouring companies that manufacture or blend flavours within the countries of the European Economic Area, comprising national associations from across the European Union, the European Free Trade Association (EFTA) as well as those countries that have applied for EU-membership. It’s role is to: • To promote and support a consistent European-wide strategy on flavour issues; • To monitor flavour-related EU legislation; • To stimulate, co-ordinate and monitor best practice in regulatory, safety, technical and scientific issues; • To create networks and alliances with other European Associations; • To co-ordinate approved European work streams and projects; • To provide co-ordination and communication between members. www.effa.eu
Categories & comment By Barry Welch, technical manager for Kerry Ingredients & Flavours The new Regulation establishes six categories of ‘flavourings’: Flavouring Substances; Flavouring Preparations; Thermal Process Flavourings; Smoke Flavourings; Flavour Precursors; and Other Flavourings. Under the old Directive, Flavouring Substances were subdivided into Natural Flavouring Substances, Nature Identical Flavouring Substances and Artificial Flavouring Substances. Under the new Regulation, Flavouring Substances are now either just Flavouring Substances, or if applicable, Natural Flavouring Substances. The old categories of Nature Identical and Artificial Flavouring substances have now been redefined as Flavouring Substances. The Regulation clarifies further that ‘Natural flavouring substances correspond to substances that are naturally present and have been identified in nature’. The Flavouring Preparations category existed under the old Directive, but under the new Regulation it is specified more precisely. It relates to products that are not flavouring substances, but which are obtained from food, or from non-food materials of animal, vegetable or microbiological origin, according to clearly defined processes. Additionally, only flavourings comprising this category and/or Natural Flavouring Substances, are permitted for use in a flavouring that may be called ‘Natural’. Thermal Process Flavourings cover products that are obtained after heat treatment from a mixture of ingredients which do not necessarily have flavouring
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properties themselves. This category existed under the old Directive as Process Flavourings. Smoke Flavourings, a category that existed under the old Directive, is separately controlled under Regulation (EC) No 2065/2003. It applies to products obtained by the fractionation and purification of a condensed smoke. Flavour Precursors is a new category not present in the old Directive. It encompasses products that do not necessarily have flavour themselves, but which are added to food with the sole intention of producing flavours by breaking down or reacting with other components during processing of food.
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October 2010 www.foodbev.com
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