Regulation on the use of food aromas.

This Regulation provides for all necessary conditions for the correct, controlled and safe use of flavorings and aromatic ingredients or aromas in foods, with the aim of ensuring the efficient market functioning, high level of human health protection, high level of consumer protection, including fair practice in food trade, and, if necessary, environmental protection.
This text closely sets the following: list of flavorings and raw or source materials approved for use in and on food/foodstuff; conditions for the production and use of flavorings and food ingredients with aromatic properties in and on food; related marking and labelling issues (also terms for the correct use of specific nature food labels, see article 15); terms for possible bans of use of certain substances; flavoring quality and chemical requirements.
The provisions of this Regulation are not meant for exclusively sweet, sour or salty taste; unprocessed food; basic food ingredients and mixtures, such as, among others, fresh, dried or frozen spices and/or herbs, mixtures of tea and similar mixtures, but only if not used as food ingredients.
The Annex is part of this publication (containing the complete list of all accepted food aromas and originating raw materials, with full technical data).