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Regulation (EC) No 1334/2008 of the European Parliament and of the CouncilDangos y teitl llawn

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 amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance)

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  1. Introductory Text

  2. CHAPTER I SUBJECT MATTER, SCOPE AND DEFINITIONS

    1. Article 1.Subject matter

    2. Article 2.Scope

    3. Article 3.Definitions

  3. CHAPTER II CONDITIONS FOR USE OF FLAVOURINGS, FOOD INGREDIENTS WITH FLAVOURING PROPERTIES AND SOURCE MATERIALS

    1. Article 4.General conditions for use of flavourings or food ingredients with flavouring properties

    2. Article 5.Prohibition of non-compliant flavourings and/or non-compliant food

    3. Article 6.Presence of certain substances

    4. Article 7.Use of certain source materials

    5. Article 8.Flavourings and food ingredients with flavouring properties for which evaluation and approval are not required

  4. CHAPTER III COMMUNITY LIST OF FLAVOURINGS AND SOURCE MATERIALS APPROVED FOR USE IN OR ON FOODS

    1. Article 9.Flavourings and source materials for which an evaluation and approval is required

    2. Article 10.Community list of flavourings and source materials

    3. Article 11.Inclusion of flavourings and source materials in the Community list

    4. Article 12.Flavourings or source materials falling within the scope of Regulation (EC) No 1829/2003

    5. Article 13.Interpretation decisions

  5. CHAPTER IV LABELLING

    1. Article 14.Labelling of flavourings not intended for sale to the final consumer

    2. Article 15.General labelling requirements for flavourings not intended for sale to the final consumer

    3. Article 16.Specific requirements for use of the term ‘natural’

    4. Article 17.Labelling of flavourings intended for sale to the final consumer

    5. Article 18.Other labelling requirements

  6. CHAPTER V PROCEDURAL PROVISIONS AND IMPLEMENTATION

    1. Article 19.Reporting by the food business operators

    2. Article 20.Monitoring and reporting by the Member States

    3. Article 21.Committee

    4. Article 22.Amendments to Annexes II to V

    5. Article 23.Community financing of harmonised policies

  7. CHAPTER VI TRANSITIONAL AND FINAL PROVISIONS

    1. Article 24.Repeals

    2. Article 25.Introduction of the list of flavouring substances into the Community list of flavourings and source materials and transitional regime

    3. Article 26.Amendments to Regulation (EEC) No 1601/91

    4. Article 27.Amendment to Regulation (EC) No 2232/96

    5. Article 28.Amendments to Regulation (EC) No 110/2008

    6. Article 29.Amendment to Directive 2000/13/EC

    7. Article 30.Entry into force

  8. Signature

    1. ANNEX I

      1. Community list of flavourings and source materials approved for use...

    2. ANNEX II

      List of traditional food preparation processes

    3. ANNEX III

      Presence of certain substances

      1. Part A: Substances which shall not be added as such to food

      2. Part B: Maximum levels of certain substances, naturally present in flavourings and food ingredients with flavouring properties, in certain compound food as consumed to which flavourings and/or food ingredients with flavouring properties have been added

    4. ANNEX IV

      List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties

      1. Part A: Source materials which shall not be used for the production of flavourings and food ingredients with flavouring properties

      2. Part B: Conditions of use for flavourings and food ingredients with flavouring properties produced from certain source materials

    5. ANNEX V

      Conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings

      1. Part A: Conditions for the production

      2. Part B: Maximum levels for certain substances

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