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Regulation (EC) No 2065/2003 of the European Parliament and of the CouncilShow full title
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
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1.
the type of wood used for the production of the primary product;
2.
detailed information on the production methods of the primary products and the further processing in the production of derived smoke flavourings;
3.
the qualitative and quantitative chemical composition of the primary product and the characterisation of the portion which has not been identified. Of major importance are the chemical specifications of the primary product and information on the stability and the degree of variability of the chemical composition. The portions which have not been identified, i.e. the amount of substances whose chemical structure is not known, should be as small as possible and should be characterised by appropriate analytical methods, e.g. chromatographic or spectrometric methods;
4.
a validated analytical method for sampling, identification and characterisation of the primary product;
5.
information on the intended use levels in or on specific foods or food categories;
6.
toxicological data following the advice of the Scientific Committee on Food given in its report on smoke flavourings of 25 June 1993 or its latest update.
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