Additives, Flavourings and Enzymes
Policy Position
Food additives (including flavourings and enzymes) provide specific functions in
convenience food and drink products and can be used to aid preservation,
texture, taste and appearance. FDF welcomes the Commission’s review of additives and
flavourings legislation and the new enzymes proposal. However, FDF does not wish
to see major changes beyond the need to update and rationalise the current
legislation on additives and flavourings and to introduce workable controls for the
use of enzymes. FDF supports the introduction of comitology to allow for future
technical amendments to the proposed Regulations once in place.
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Background
EU legislation on food additives currently consists of a framework Directive
89/107/EEC and three specific Directives on colours; sweeteners; and food
additives other than colours and sweeteners ('miscellaneous additives'). The use of
food
additives is strictly controlled and limited to specified quantities in
certain
food categories. Where there is no quantitative limit, they must be used
according to good manufacturing practice i.e. only as much as necessary to
achieve the
desired technological effect. Food additives are authorized only after
a strict
scientific assessment and may be used only if there is a
technological need for
their use; they do not mislead the consumer, and they present no
health hazard
to the consumer.
Food flavourings are regulated under Directive 88/388/EEC. This sets out general
rules for their use; and establishes maximum permitted levels of certain
biologically active principals (BAPs). These are natural toxicants which occur in
many
biological sources.
Food enzymes are not specifically regulated at present but are subject to the
requirements of EC Regulation 178/2002 (The General Food Law).
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Last reviewed: 29 Jan 2008