
CHAPTER I
Article 1 
This Regulation lays down rules on flavourings and food ingredients with flavouring properties for use in and on foods with a view to ensuring the effective functioning of the ... market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.
For those purposes, this Regulation provides for:

((a)) the authorisation of food flavourings and source materials for use in or on foods;
((b)) conditions of use of flavourings and food ingredients with flavouring properties in and on foods;
((c)) rules on the labelling of flavourings.
((d)) the use of flavouring substances under evaluation in or on foods.
Article 2 

1. This Regulation shall apply to:
(a) flavourings which are used or intended to be used in or on foods, without prejudice to more specific provisions laid down in Regulation (EC) No 2065/2003;
(b) food ingredients with flavouring properties;
(c) food containing flavourings and/or food ingredients with flavouring properties;
(d) source materials for flavourings and/or source materials for food ingredients with flavouring properties.
2. This Regulation shall not apply to:
(a) substances which have exclusively a sweet, sour or salty taste;
(b) raw foods;
(c) non-compound foods and mixtures such as, but not exclusively, fresh, dried or frozen spices and/or herbs, mixtures of tea and mixtures for infusion as such as long as they have not been used as food ingredients.
Article 3 

1. For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No 1829/2003 shall apply.
2. For the purposes of this Regulation, the following definitions shall also apply:
(a) ‘flavourings’ shall mean products:
((i)) not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste;
((ii)) made or consisting of the following categories: flavouring substances, flavouring preparations, thermal process flavourings, smoke flavourings, flavour precursors or other flavourings or mixtures thereof;
(b) ‘flavouring substance’ shall mean a defined chemical substance with flavouring properties;
(c) ‘natural flavouring substance’ shall mean a flavouring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavouring substances correspond to substances that are naturally present and have been identified in nature;
(d) ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from:
((i)) food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II;
and/or
((ii)) material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II;
(e) ‘thermal process flavouring’ shall mean a product obtained after heat treatment from a mixture of ingredients not necessarily having flavouring properties themselves, of which at least one contains nitrogen (amino) and another is a reducing sugar; the ingredients for the production of thermal process flavourings may be:
((i)) food;
and/or
((ii)) source material other than food;
(f) ‘smoke flavouring’ shall mean a product obtained by fractionation and purification of a condensed smoke yielding primary smoke condensates, primary tar fractions and/or derived smoke flavourings as defined in points (1), (2) and (4) of Article 3 of Regulation (EC) No 2065/2003;
(g) ‘flavour precursor’ shall mean a product, not necessarily having flavouring properties itself, intentionally added to food for the sole purpose of producing flavour by breaking down or reacting with other components during food processing; it may be obtained from:
((i)) food;
and/or
((ii)) source material other than food;
(h) ‘other flavouring’ shall mean a flavouring added or intended to be added to food in order to impart odour and/or taste and which does not fall under definitions (b) to (g);
(i) ‘food ingredient with flavouring properties’ shall mean a food ingredient other than flavourings which may be added to food for the main purpose of adding flavour to it or modifying its flavour and which contributes significantly to the presence in food of certain naturally occurring undesirable substances;
(j) ‘source material’ shall mean material of vegetable, animal, microbiological or mineral origin from which flavourings or food ingredients with flavouring properties are produced; it may be:
((i)) food;
or
((ii)) source material other than food;
(k) ‘appropriate physical process’ shall mean a physical process which does not intentionally modify the chemical nature of the components of the flavouring, without prejudice to the listing of traditional food preparation processes in Annex II, and does not involve, inter alia, the use of singlet oxygen, ozone, inorganic catalysts, metal catalysts, organometallic reagents and/or UV radiation.
(l) “Authority” means—
(i) as regards  England and Wales, the Food Standards Agency;
(ii) as regards Scotland, Food Standards Scotland;
(m) ‘flavouring substance under evaluation’ means a substance which, immediately before the entry into force of the Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025, was:
(i) permitted to be placed on the market and used in or on foods by virtue of Article 4 of Commission Implementing Regulation (EU) No  872/2012; and
(ii) listed in a table (whether the table concerned related to England, Scotland or Wales) in Part A of Annex I to this Regulation and, in the entry for the substance concerned in that table, that substance was indicated by a footnote in column (8) of the table concerned.
3. For the purpose of the definitions listed in paragraph 2(d), (e), (g) and (j), source materials for which hitherto there is significant evidence of use for the production of flavourings shall be considered as food for the purpose of this Regulation.
4. Flavourings may contain food additives as permitted by Regulation (EC) No 1333/2008 and/or other food ingredients incorporated for technological purposes.
CHAPTER II
Article 4 
Only flavourings or food ingredients with flavouring properties which meet the following conditions may be used in or on foods:

((a)) they do not, on the basis of the scientific evidence available, pose a safety risk to the health of the consumer; and
((b)) their use does not mislead the consumer.
Article 5 
No person shall place on the market a flavouring or any food in which such a flavouring and/or food ingredients with flavouring properties are present if their use does not comply with this Regulation.
Article 6 

1. Substances listed in Part A of Annex III shall not be added as such to food.
2. Without prejudice to Regulation (EC) No 110/2008, maximum levels of certain substances, naturally present in flavourings and/or food ingredients with flavouring properties, in the compound foods listed in Part B of Annex III shall not be exceeded as a result of the use of flavourings and/or food ingredients with flavouring properties in and on those foods. The maximum levels of the substances set out in Annex III shall apply to foods as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted, the maximum levels shall apply to the food as reconstituted according to the instructions on the label, taking into account the minimum dilution factor.
3. Detailed rules for the implementation of paragraph 2 may be prescribed by the appropriate authority.
Article 7 

1. Source materials listed in Part A of Annex IV shall not be used for the production of flavourings and/or food ingredients with flavouring properties.
2. Flavourings and/or food ingredients with flavouring properties produced from source materials listed in Part B of Annex IV may be used only under the conditions indicated in that Annex.
Article 8 

1. The following flavourings and food ingredients with flavouring properties may be used in or on foods without an evaluation and authorisation under this Regulation, provided that they comply with Article 4:
(a) flavouring preparations referred to in Article 3(2)(d)(i);
(b) thermal process flavourings referred to in Article 3(2)(e)(i) which comply with the conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings set out in Annex V;
(c) flavour precursors referred to in Article 3(2)(g)(i);
(d) food ingredients with flavouring properties.
2. Notwithstanding paragraph 1, if the  appropriate authority  or the Authority expresses doubts concerning the safety of a flavouring or food ingredient with flavouring properties referred to in paragraph 1, a risk assessment of such flavouring or food ingredient with flavouring properties shall be carried out by the Authority. Articles 4, 5 and 6 of Regulation (EC) No 1331/2008 shall then apply mutatis mutandis. If necessary, the  appropriate authority is to prescribe  measures, following the opinion of the Authority, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, .... Such measures shall be laid down in Annexes III, IV and/or V where appropriate. ...
CHAPTER III
Article 9 
This Chapter shall apply to:

((a)) flavouring substances;
((b)) flavouring preparations referred to in Article 3(2)(d)(ii);
((c)) thermal process flavourings obtained by heating ingredients which fall partially or totally within Article 3(2)(e)(ii) and/or for which the conditions for the production of thermal process flavourings and/or the maximum levels for certain undesirable substances set out in Annex V are not met;
((d)) flavour precursors referred to in Article 3(2)(g)(ii);
((e)) other flavourings referred to in Article 3(2)(h);
((f)) source materials other than food referred to in Article 3(2)(j)(ii).
Article 9A 

(1.) A flavouring substance under evaluation may, pursuant to regulation 23 (savings and transitional provision: general) of the Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025, continue to be placed on the market and used in or on foods, until the appropriate authority determines the authorisation status of that substance.
(2.) The authorisation status of a flavouring substance under evaluation is to be determined in accordance with Regulation (EC) No 1331/2008.
(3.) A substance ceases to be a flavouring substance under evaluation once the appropriate authority has determined the authorisation status of that substance.
Article 10 
Only authorised flavourings and source materials referred to in Article 9 and, pursuant to regulation 23 (savings and transitional provision: general) of the Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025, flavouring substances under evaluation, may be placed on the market as such and used in or on foods under the conditions of use specified in relation to the substance concerned.
Article 11 

1. A flavouring or source material may be authorised, in accordance with the procedure laid down by Regulation (EC) No 1331/2008, only if it complies with the conditions set out in Article 4 of this Regulation.
2. The authorisation of a flavouring or source material ... shall specify:
(a) the identification of the flavouring or the source material authorised;
(b) where necessary, the conditions under which the flavouring may be used.
3. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 12 

1. A flavouring or source material falling within the scope of Regulation (EC) No 1829/2003 may be authorised in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.
2. When a flavouring that is already authorised is produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the flavouring complies with the specifications established under this Regulation.
3. In relation to England, a flavouring or source material falling within the scope of the Genetic Technology (Precision Breeding) Act 2023 may be authorised in accordance with this Regulation only when it is covered by a food and feed marketing authorisation under Part 3 of that Act.
4. In relation to England, when a flavouring that is already authorised is produced from a different source falling within the scope of the Genetic Technology (Precision Breeding) Act 2023, it will not require a new authorisation under this Regulation, as long as the new source is covered by a food and feed marketing authorisation under that Act and the flavouring complies with the specifications established under this Regulation.
Article 12A 
The Authority must include in the domestic list published and maintained under Regulation (EC) No 1331/2008:
(a) the details described in Article 11(2); and
(b) equivalent information for each flavouring substance under evaluation.
Article 13 
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CHAPTER IV
Article 14 

1. Flavourings not intended for sale to the final consumer may only be marketed with the labelling provided for in Articles 15 and 16, which must be easily visible, clearly legible and indelible. The information provided for in Article 15 shall be in                    English, or in English and Welsh.
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Article 15 

1. Where flavourings not intended for sale to the final consumer are sold singly or mixed with each other and/or with other food ingredients and/or with other substances added to them in accordance with Article 3(4), their packaging or containers shall bear the following information:
(a) the sales description: either the word ‘flavouring’ or a more specific name or description of the flavouring;
(b) the statement either ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;
(c) if necessary, the special conditions for storage and/or use;
(d) a mark identifying the batch or lot;
(e) in descending order of weight, a list of:
((i)) the categories of flavourings present and
((ii)) the names of each of the other substances or materials in the product or, where appropriate, their E-number;
(f) the name or business name and address of the manufacturer, packager or seller;
(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant  assimilated  law;
(h) the net quantity;
(i) a date of minimum durability or use-by-date;
(j) where relevant, information on a flavouring or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.
2. By way of derogation from paragraph 1, the information required in points (e) and (g) of that paragraph may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.
3. By way of derogation from paragraph 1, where flavourings are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.
Article 16 

1. If the term ‘natural’ is used to describe a flavouring in the sales description referred to in Article 15(1)(a) the provisions of paragraphs 2 to 6 of this Article shall apply.
2. The term ‘natural’ for the description of a flavouring may only be used if the flavouring component comprises only flavouring preparations and/or natural flavouring substances.
3. The term ‘natural flavouring substance(s)’ may only be used for flavourings in which the flavouring component contains exclusively natural flavouring substances.
4. The term ‘natural’ may only be used in combination with a reference to a food, food category or a vegetable or animal flavouring source if the flavouring component has been obtained exclusively or by at least 95 % by w/w from the source material referred to.The description shall read ‘natural “food(s) or food category or source(s)” flavouring’.
5. The term ‘natural “food(s) or food category or source(s)” flavouring with other natural flavourings’ may only be used if the flavouring component is partially derived from the source material referred to, the flavour of which can easily be recognised.
6. The term ‘natural flavouring’ may only be used if the flavouring component is derived from different source materials and where a reference to the source materials would not reflect their flavour or taste.
Article 17 

1. Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs and Regulation (EC) No 1829/2003, flavourings sold singly or mixed with each other and/or with other food ingredients and/or to which other substances are added and which are intended for sale to the final consumer may be marketed only if their packaging contains the statement either ‘for food’ or ‘restricted use in food’ or a more specific reference to their intended food use, which must be easily visible, clearly legible and indelible.
2. If the term ‘natural’ is used to describe a flavouring in the sales description referred to in Article 15(1)(a), Article 16 shall apply.
Article 18 
Articles 14 to 17 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.
CHAPTER V
Article 19 

1. A producer or user of a flavouring substance, or the representative of such producer or user, shall, at the request of the  Authority, inform it of the amount of the substance added to foods in the  United Kingdom  in a period of 12 months. The information provided in this context shall be treated as confidential insofar as this information is not required for the safety assessment....
2. Where applicable, for a flavouring already authorised under this Regulation which is prepared by production methods or starting materials significantly different from those included in the risk assessment of the Authority, a producer or user shall, before marketing the flavouring, submit to the  Authority  the necessary data to allow an evaluation of the flavouring to be undertaken by the Authority with regard to the modified production method or characteristics.
3. A producer or user of flavourings and/or source materials shall inform the  Authority  immediately of any new scientific or technical information which is known and accessible to him and which might affect the assessment of the safety of the flavouring substance.
4. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Article 20 
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Article 21 
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Article 21A 

(1.) Any power to make regulations under this Regulation—
(a) so far as exercisable by a Minister of the Crown, is exercisable by statutory instrument;
(b) so far as exercisable by the Welsh Ministers, is exercisable by statutory instrument.
(2.) Any power to make regulations under this Regulation includes power—
(a) to make different provision in relation to different cases or classes of case (including different provision for different areas or different classes of business);
(b) to provide for such exceptions, limitations and conditions, and to make such supplementary, incidental, consequential or transitional provisions, as the appropriate authority considers necessary or expedient.
(3. ) Any statutory instrument or Scottish statutory instrument  containing regulations under this Regulation is subject to annulment in pursuance of a resolution—
(a) in the case of England, of either House of Parliament;
(b) in the case of Wales, of  Senedd Cymru;
(c) in the case of Scotland, of the Scottish Parliament.
(4. ) In this Regulation, any power—
(a) of the Secretary of State to make regulations is limited to regulations which apply in relation to England only;
(b) of the Welsh Ministers to make regulations is limited to regulations which apply in relation to Wales only;
(c) of the Scottish Ministers to make regulations is limited to regulations which apply in relation to Scotland only.
Article 22 
Amendments to Annexes II to V to this Regulation to reflect scientific and technical progress which are designed to amend non-essential elements of this Regulation shall be  prescribed by the appropriate authority, following the opinion of the Authority, where necessary.
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Article 23 
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CHAPTER VI
Article 24 

1. Directive 88/388/EEC, Decision 88/389/EEC and Directive 91/71/EEC shall be repealed from 20 January 2011.
2. Regulation (EC) No 2232/96 shall be repealed from the date of application of the list referred to in Article 2(2) of that Regulation.
3. References to the repealed acts shall be construed as references to this Regulation.
Article 25 
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Article 26 
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Article 27 
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Article 28 
Regulation (EC) No 110/2008 is hereby amended as follows:

1.. in Article 5(2), point (c) shall be replaced by the following:
'
((c)) contain flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and flavouring preparations as defined in Article 3(2)(d) of that Regulation;'
2.. in Article 5(3), point (c) shall be replaced by the following:
'
((c)) contain one or more flavourings as defined in Article 3(2)(a) of Regulation (EC) No 1334/2008;';
3.. in Annex I, point (9) shall be replaced by the following:
'
((9)) Flavouring
Flavouring means using in the preparation of a spirit drink one or more of the flavourings defined in Article 3(2)(a) of Regulation (EC) No 1334/2008.';
4.. Annex II shall be amended as follows:

((a)) paragraph 19(c) shall be replaced by the following:
'
((c)) Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated.';
((b)) paragraph 20(c) shall be replaced by the following:
'
((c)) Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used for the production of gin so that the taste is predominantly that of juniper.';
((c)) paragraph 21(a) (ii) shall be replaced by the following:
'
((ii)) the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin.';
((d)) paragraph 23(c) shall be replaced by the following:
'
((c)) Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used but there must be a predominant taste of caraway.';
((e)) paragraph 24(c) shall be replaced by the following:
'
((c)) Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.';
((f)) paragraph 30(a) shall be replaced by the following:
'
((a)) Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation.';
((g)) in paragraph 32(c), the first subparagraph and the introductory part of the second subparagraph shall be replaced by the following:
'
((c)) Flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of liqueur. However, only natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used in the preparation of the following liqueurs:';
((h)) paragraph 41(c) shall be replaced by the following:
'
((c)) Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of egg liqueur or advocaat or avocat or advokat.';
((i)) paragraph 44(a) shall be replaced by the following:
'
((a)) Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with flavour of cloves and/or cinnamon using one of the following processes: maceration and/or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 of cloves or cinnamon or a combination of these methods.';
((j)) paragraph 44(c) shall be replaced by the following:
'
((c)) Other flavourings, flavouring substances and/or flavouring preparations as defined in Article 3(2)(b), (d) and (h) of Regulation (EC) No 1334/2008 may also be used, but the flavour of the specified spices must be predominant.';
((k)) In point (c) of paragraphs 25, 26, 27, 28, 29, 33, 34, 35, 36, 37, 38, 39, 40, 42, 43, 45 and 46, the word ‘preparations’ shall be replaced by ‘flavouring preparations’.
Article 29 
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Article 30 
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 20 January 2011.
Article 10 shall apply from 18 months after the date of application of the Community list.
Articles 26 and 28 shall apply from the date of application of the Community list.
Article 22 shall apply from 20 January 2009. Foods lawfully placed on the market or labelled prior to 20 January 2011 which do not comply with this Regulation may be marketed until their date of minimum durability or use-by-date.
...
ANNEX I
PART A 
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PART B 
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PART C 
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PART D 
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PART E 
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PART F 
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ANNEX II

Chopping Coating
Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C) Cooling
Cutting Distillation/rectification
Drying Emulsification
Evaporation Extraction, incl. solvent extraction in accordance with Directive 88/344/EEC
Fermentation Filtration
Grinding 
Infusion Maceration
Microbiological processes Mixing
Peeling Percolation
Pressing Refrigeration/Freezing
Roasting/Grilling Squeezing
Steeping 
ANNEX III
Part A:
Agaric acid

Aloin

Capsaicin

1,2-Benzopyrone, coumarin

Hypericine

Beta-asarone

1-Allyl-4-methoxybenzene, estragole

Hydrocyanic acid

Menthofuran

4-Allyl-1,2-dimethoxybenzene, methyleugenol

Pulegone

Quassin

1-Allyl-3,4-methylene dioxy benzene, safrole

Teucrin A

Thujone (alpha and beta)

Part B:

Name of the substance Compound food in which the presence of the substance is restricted Maximum level mg/kg
Beta-asarone Alcoholic beverages 1,0
1-Allyl-4-methoxybenzene,Estragol Dairy products 50
Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds 50
Fish products 50
Non-alcoholic beverages 10
Hydrocyanic acid Nougat, marzipan or its substitutes or similar products 50
Canned stone fruits 5
Alcoholic beverages 35
Menthofuran Mint/peppermint containing confectionery, except micro breath freshening confectionery 500
Micro breath freshening confectionery 3 000
Chewing gum 1 000
Mint/peppermint containing alcoholic beverages 200
4-Allyl-1,2-dimethoxy-benzene,Methyleugenol Dairy products 20
Meat preparations and meat products, including poultry and game 15
Fish preparations and fish products 10
Soups and sauces 60
Ready-to-eat savouries 20
Non-alcoholic beverages 1
Pulegone Mint/peppermint containing confectionery, except micro breath freshening confectionery 250
Micro breath freshening confectionery 2 000
Chewing gum 350
Mint/peppermint containing non-alcoholic beverages 20
Mint/peppermint containing alcoholic beverages 100
Quassin Non-alcoholic beverages 0,5
Bakery wares 1
Alcoholic beverages 1,5
1-Allyl-3,4-methylene dioxy benzene, safrole Meat preparations and meat products, including poultry and game 15
Fish preparations and fish products 15
Soups and sauces 25
Non-alcoholic beverages 1
Teucrin A Bitter-tasting spirit drinks or bitter 5
Liqueurs with a bitter taste 5
Other alcoholic beverages 2
Thujone (alpha and beta) Alcoholic beverages, except those produced from Artemisia species 10
Alcoholic beverages produced from Artemisia species 35
Non-alcoholic beverages produced from Artemisia species 0,5
Coumarin Traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling 50
Breakfast cereals including muesli 20
Fine bakery ware, with the exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling 15
Desserts 5




ANNEX IV
Part A:

Source material
Latin name Common name
Tetraploid form of Acorus calamus L. Tetraploid form of Calamus

Part B:

Source material Conditions of use
Latin name Common name
Quassia amara L. andPicrasma excelsa (Sw) Quassia Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of beverages and bakery wares
Laricifomes officinales (Vill.: Fr) Kotl. et PouzorFomes officinalis White agaric mushroom Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of alcoholic beverages
Hypericum perforatum L. St John’s wort
Teucrium chamaedrys L. Wall germander

ANNEX V
Part A:

((a)) The temperature of the products during processing shall not exceed 180 °C.
((b)) The duration of the thermal processing shall not exceed 15 minutes at 180 °C with correspondingly longer times at lower temperatures, i.e. a doubling of the heating time for each decrease of temperature by 10 °C, up to a maximum of 12 hours.
((c)) The pH during processing should not exceed the value of 8,0.

Part B:

Substance Maximum levels μg/kg
2-amino-3.4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMeIQx) 50
2-amino-1-methyl-6-phenylimidazol [4,5-b]pyridine (PhIP) 50
