Abstract
Flavourings are a major category of ingredients intentionally added to food and feeding stuff. Flavourings are concentrated preparations with the primary purpose to impart flavour except for substances that have an exclusively sweet, sour or salty taste. They are added in small amounts to food or feeding stuff but are not intended to be consumed as such.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
IOFI code of practice. International Organization of the Flavour Industry, Brussels
Council Directive of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (88/388/EEC). Official Journal of the European Communities no L 184, 15 July 1988
Commission Directive 91/71/EEC of 16 January 1991 completing Council Directive 88/388/ EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production. Official Journal of the European Communities no L 42, 15 February 1991
Regulation (EC) no 2065/2003 of the European Parliament and of the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods. Official Journal of the European Communities no L 309, 26 November 2003
Directive 2003/114/EC of the European Parliament and of the Council of 22 December 2003 amending Directive 95/2/EC on food additives other than colours and sweeteners. Official Journal of the European Communities no L 24, 29 January 2004
Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners. Official Journal of the European Communities no L 61, 18 March 1995
Regulation (EC) no 2232/1996 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure for flavouring substances used or intended for use in or on foodstuffs. Official Journal of the European Communities no L 299, 23 November 1996
Commission Decision 1999/217/EC of 23 February 1999 adopting a register of flavourings substances used in or on foodstuffs drawn up in application of Regulation (EC) no 2232/96 of the European Parliament and of the Council of 28 October 1996. Official Journal of the European Communities no L 84, 27 March 1999
Commission Regulation (EC) no 622/2002 of 11 April 2002 establishing deadlines for the submission of information for the evaluation of chemically defined flavouring substances used in or on foodstuffs. Official Journal of the European Communities no L 95, 12 April 2002
Commission Regulation (EC) no 1565/2000 of 18 July 2000 laying down the measures necessary for the adoption of an evaluation programme in application of Regulation (EC) No 2232/1996 of the European Parliament and of the Council. Official Journal of the European Communities no. L 180, 19 July 2000
Proposal for a Regulation of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods. SANCO/2004/rev 22, WGF/002/02 rev3
Code of Federal Regulations, Title 21, Food and drugs, parts 170, 172, 173, 178, 182, 184, 189
Code of Federal Regulations, Title 21, Food and drugs, part 101, sect 102.22(a)-(i)
Food Sanitation Law of Japan, law no. 233, 24 December 24 1947; last amendment law no 55, 30 May 2003
Food Sanitation Law Enforcement Ordinances, Cabinet Order no 229, 31 August 1953; last amendment Cabinet Order no 511, 12 December 2003
Food Sanitation Law Enforcement Regulations, Ministry of Health and Welfare Ordinance no. 23, 13 July 1941; last amendment 31 March 2004, Ministry of Health, Labour and Welfare Ordinance no 78
Specifications and standards of foods, food Additives, etc. Under the Food Sanitation Law (abstracts). Japan External Trade Organisation, Tokyo
Survey on flavouring substances currently marketed or used in Japan (summary), March 2001. Flavor Committee, Japan Flavor and Fragrance Materials Association
Discussion paper on the development of a Codex Guideline that establishes safe conditions of use for flavourings in foods with a reference to the evaluations completed by JECFA (2005). Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, Rome
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2007 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Müller, D.A. (2007). Flavours: the Legal Framework. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_2
Download citation
DOI: https://doi.org/10.1007/978-3-540-49339-6_2
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-49338-9
Online ISBN: 978-3-540-49339-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)