Flavourings in Food Regulations 1992 (S.I. No. 1971 of 1992).

These Regulations implement Council Directive 88/388/EC as amended on the approximation of laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production. The principal provisions of these Regulations: (a) define relevant flavourings (reg. 2); (b) define purity criteria with which permitted flavourings must comply; (c) prohibit the sale of food having in it other than permitted flavourings; (d) prohibit the sale and advertisement for sale of flavourings for use as an ingredient in the preparation of food, which are not permitted flavourings; (e) prescribe labelling requirements and restrict business and consumer sales of relevant flavourings. "Relevant flavouring" means "flavouring which does not consist entirely of excepted material and the components of which include at least one of the following: (i) a flavouring substance; (ii) a flavouring preparataion; (iii) a process flavouring; (iv) a smoke flavouring. The terms used are defined in regulation 2. The text consists of 12 regulations and 3 Schedules.