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Regulation (EC) No 1334/2008 of the European Parliament and of the CouncilShow full title

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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ANNEX IU.K.

Community list of flavourings and source materials approved for use in and on foods

ANNEX IIU.K.List of traditional food preparation processes

ChoppingCoating
Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C)Cooling
CuttingDistillation/rectification
DryingEmulsification
EvaporationExtraction, incl. solvent extraction in accordance with Directive 88/344/EEC
FermentationFiltration
Grinding
InfusionMaceration
Microbiological processesMixing
PeelingPercolation
PressingRefrigeration/Freezing
Roasting/GrillingSqueezing
Steeping

ANNEX IIIU.K.Presence of certain substances

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

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:U.K.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

a

The maximum levels shall not apply where a compound food contains no added flavourings and the only food ingredients with flavouring properties which have been added are fresh, dried or frozen herbs and spices. After consultation with the Member States and the Authority, based on data made available by the Member States and on the newest scientific information, and taking into account the use of herbs and spices and natural flavouring preparations, the Commission, if appropriate, proposes amendments to this derogation.

b

As defined in Annex II, paragraph 30 of Regulation (EC) No 110/2008.

c

As defined in Annex II, paragraph 32 of Regulation (EC) No 110/2008.

Name of the substanceCompound food in which the presence of the substance is restrictedMaximum level mg/kg
Beta-asaroneAlcoholic beverages1,0

1-Allyl-4-methoxybenzene,

Estragola

Dairy products50
Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds50
Fish products50
Non-alcoholic beverages10
Hydrocyanic acidNougat, marzipan or its substitutes or similar products50
Canned stone fruits5
Alcoholic beverages35
MenthofuranMint/peppermint containing confectionery, except micro breath freshening confectionery500
Micro breath freshening confectionery3 000
Chewing gum1 000
Mint/peppermint containing alcoholic beverages200

4-Allyl-1,2-dimethoxy-benzene,

Methyleugenola

Dairy products20
Meat preparations and meat products, including poultry and game15
Fish preparations and fish products10
Soups and sauces60
Ready-to-eat savouries20
Non-alcoholic beverages1
PulegoneMint/peppermint containing confectionery, except micro breath freshening confectionery250
Micro breath freshening confectionery2 000
Chewing gum350
Mint/peppermint containing non-alcoholic beverages20
Mint/peppermint containing alcoholic beverages100
QuassinNon-alcoholic beverages0,5
Bakery wares1
Alcoholic beverages1,5
1-Allyl-3,4-methylene dioxy benzene, safroleaMeat preparations and meat products, including poultry and game15
Fish preparations and fish products15
Soups and sauces25
Non-alcoholic beverages1
Teucrin ABitter-tasting spirit drinks or bitterb5
Liqueursc with a bitter taste5
Other alcoholic beverages2
Thujone (alpha and beta)Alcoholic beverages, except those produced from Artemisia species10
Alcoholic beverages produced from Artemisia species35
Non-alcoholic beverages produced from Artemisia species0,5
CoumarinTraditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling50
Breakfast cereals including muesli20
Fine bakery ware, with the exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling15
Desserts5

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

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

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

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

Source materialConditions of use
Latin nameCommon name

Quassia amara L. and

Picrasma excelsa (Sw)

QuassiaFlavourings 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 Pouz

or

Fomes officinalis

White agaric mushroomFlavourings 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 VU.K.Conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings

Part A:U.K.Conditions for the production

(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:U.K.Maximum levels for certain substances

SubstanceMaximum 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

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