Implications of the New EU Flavouring Regulations

Page 1

Paper presented at the IFEAT International Conference in Barcelona, 6 - 10 November 2011 ‘Spain: Bridging Continents and Cultures’ Pages 195-202 in the printed Conference Proceedings.

IMPLICATIONS OF THE NEW EU FLAVOURING REGULATIONS FOR THE FLAVOUR AND FOOD INDUSTRY A. Joy Hardinge OBE BSc FIFST A J H Consulting Tonbridge, Kent UK ajhconsulting@btinternet.com INTRODUCTION

Many provisions of the new EU Flavouring Regulation that came into force at the beginning of 2011 have necessitated important changes in the way flavourings are described. Not only do they affect the flavourings themselves but also they impact upon the foods containing them. The loss of the terms Nature Identical and Artificial has had a big impact and has to be considered carefully when considering possible claims. In addition, for the first time the Regulations will establish a positive list of flavouring substances. What effect will this have on innovation within the industry? One new feature of the Regulations, which is usually seen as a positive step, is the control of materials of toxicological concern through major contributors to the diet; this enables enforcement authorities to concentrate resources on a limited number of foods. Despite the lengthy debates that took place during the drafting of the regulations, both the industry and the regulators perceive many features as unclear and open to interpretation. Both flavour manufacturers and users have worked together to provide guidance, aiming to reduce the areas of uncertainty and ensure a common understanding. The remainder of this presentation aims to provide some greater clarity on these various issues.

195


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.