Food additives
The European Commission launched a reform to simplify existing legislation concerning food additives, flavourings and enzymes. This reform led to a new legislation based on four regulations and in particular Regulation (EC) No 1333/2008. The latter brings together in a single legislative act all types of food additives, including colours and sweeteners, permitted for use in foods, at Community level.
It replaces:
- Council Directive 94/36/EC regulating colours used in foodstuffs
- Council Directive 95/2/EC, amended by Council Directive 98/72/EC and Council Directive 2006/52/EC regulating additives other than colours and sweeteners.
The EU Commission published in November 2011 the Union List for Food Additives. This list defines the different functional classes of food additives: sweeteners, colours, preservatives, antioxidants, carriers, acids, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, etc. and also provides the authorized additives at Community level giving details of their conditions of use according to the different food categories.
Labelling of food additives must comply with the general labelling conditions defined in Council Directive 2000/13/EC. It must include, in particular, the information necessary for their identification (name, batch, manufacturer, etc.).
This Regulation applies from 20 January 2010. The final list of authorized additives entered into force in November 2011 and will apply as from 1 June 2013.
You can view online the food additives authorized in Yellow Fat Spreads.
Food flavourings
Regulation (EC) No 1334/2008 brings together Directive 88/388/ECC regulating flavourings and certain food ingredients with flavouring properties for use in and on foods and amendments of Regulation (EC) No 1601/91 of the Council Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC.
The EU Commission is currently updating the European food flavourings list but the list is not yet adopted. Whilst the list is being drawn up, the Annex of Directive 88/388/EEC will be regularly updated and remain in force.
Labelling of food flavourings must comply with the general labelling conditions defined in Directive 2000/13/EC.
Labels must also include:
- the word “flavouring” or a more specific name or description of it; and
- the statement “for food” or the statement “restricted use in food” or a more specific reference to its intended food use.
The term “natural” may only be used for substances or preparations derived directly from an animal or vegetable material. The statement “identical to natural flavourings” has been removed. This Regulation applies from 20 January 2011.
Some provisions will be applied at a later date. Foods placed on the market or labelled before 20 January 2011 which do not comply with this Regulation may be sold until their date of minimum durability or use-by-date.
Vitamins
Regulation (EC) No 1925/2006 covers vitamins and minerals added to foodstuffs. Minimum and maximum levels will be laid down in future legislation, based on the relevant EFSA Opinions. Substances authorized are in Annex 1 of the Regulation. Member States are still allowed until January 2014 to authorize the use of certain vitamins and minerals not on the list on their territory under certain conditions.
In May 2004, IMACE adopted its own Code of Practice setting maximum levels of vitamins A-D in margarines and spreads.
Hygiene
The Council Directive 93/43/EEC on the hygiene of foodstuffs requires manufacturers to use hazard analysis and risk assessment to identify, control and monitor critical points (HACCP). In order to harmonize the general hygiene rules, industries are requested to develop sectoral guides to good hygienic practice covering the preparation, processing, manufacturing, packaging, storing, transport, distribution, handling and offering for sale for the products in question.
IMACE Member Associations have adopted the IMACE Code of Hygiene for Margarine and Fat Spreads (January 1999).
The Council Directive 86/363/EEC lays down general provisions for residues of pesticides in animal products, lays down figures for milk and milk fat, and other animal fats.