Regulation (EC) No 1332/2008 of the European Parliament and of the CouncilShow full title

CHAPTER I U.K. SUBJECT MATTER, SCOPE AND DEFINITIONS

Article 1 U.K. Subject matter

This Regulation lays down rules on food enzymes used in foods, including such enzymes used as processing aids, with a view to ensuring the effective functioning of the internal 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)

a Community list of approved food enzymes;

(b)

conditions of use of food enzymes in foods;

(c)

rules on the labelling of food enzymes sold as such.

Article 2 U.K. Scope

1. This Regulation shall apply to food enzymes as defined in Article 3.

2. This Regulation shall not apply to food enzymes when and insofar as they are used in the production of:

(a) food additives falling within the scope of Regulation (EC) No 1333/2008 [on food additives];

(b) processing aids.

3. This Regulation shall apply without prejudice to any specific Community rules concerning the use of food enzymes:

(a) in specific foods;

(b) for purposes other than those covered by this Regulation.

4. This Regulation shall not apply to microbial cultures that are traditionally used in the production of food and which may incidentally produce enzymes, but which are not specifically used to produce them.

Article 3 U.K. Definitions

1. For the purposes of this Regulation, the definitions laid down in Regulation (EC) No 178/2002, Regulation (EC) No 1829/2003 and Regulation (EC) No 1333/2008 [on food additives] shall apply.

2. The following definitions shall also apply:

(a) ‘food enzyme’ means a product obtained from plants, animals or micro-organisms or products thereof including a product obtained by a fermentation process using micro-organisms:

(i)

containing one or more enzymes capable of catalyzing a specific biochemical reaction; and

(ii)

added to food for a technological purpose at any stage of the manufacturing, processing, preparation, treatment, packaging, transport or storage of foods;

(b) ‘food enzyme preparation’ means a formulation consisting of one or more food enzymes in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.