Additives, Flavourings and Enzymes
Food additives, flavourings and enzymes perform specific functions in processed
food and drink products and can be used to improve certain attributes of
processed food products, such as texture, appearance, taste or shelf-life
(preservation). FDF welcomes the updating and consolidation of food additives
legislation, and the harmonisation of enzymes legislation.
FDF’s position throughout the legislative negotiations was that we did not wish
to see major changes beyond the need to update and rationalise the legislation
on additives and flavourings, which had worked well for nearly two decades, and
to introduce workable harmonised controls for the use of food enzymes. FDF
supports the introduction of comitology to allow for technical amendments to be
more rapidly once the Regulations are fully in place.
The use of food additives is strictly controlled and limited to specified levels
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
achieve the desired technological effect. Food additives are authorised only
after strict scientific assessments and may be used only if there is a
technological need for their use; they do not mislead the consumer; they
present no health
hazard to the consumer; and they provide a benefit to the consumer. Their use
constantly reviewed to take into account new scientific information.
Last reviewed: 02 Mar 2016