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Additives, flavourings, processing aids, preservatives, colouring, flavouring enhancers, melamine, food<BR>Additives, flavourings and processing aids<BR><BR><BR><BR>Additives, flavourings and processing aids are added in small quantities to foods during their manufacture or to the finished product for technological purposes: to improve their preservation, reduce oxidation, add colour to foods, enhance their taste, etc. <BR><BR>To avoid confusion …<BR><BR>Food additives are substances that are usually not consumed as a food or used as an ingredient in food products. They are added to foodstuffs for technological purposes during manufacturing, transformation, preparation, processing, packaging, transport or storage of foodstuffs and become a component of the finished product. <BR><BR>Flavourings and flavouring substances, whether natural (of plant, animal or microbiological origin) or chemical, are not consumed as such but are added to foods in order to give them a specific odour and/or taste. <BR><BR>Processing aids are substances which are not consumed as food ingredients per se, but which are deliberately used during the processing or transformation of raw materials, foodstuffs or their ingredients in order to meet a given technological objective. Their use may result in the unintentional but technically inevitable presence of residues of this substance or its by-products in the finished product provided they do not present any health risk and have no technological effects on the finished product. Enzyme preparations are often used for technological purposes during production. <BR><BR>Additives, food flavourings and enzyme preparations are subject to standardised EU legislation within a common regulatory framework (Regulation No. EC/1331/2008) and specific regulations (Regulation Nos. EC/1333/2008, EC/1334/2008, EC/1332/2008) which establish the lists of authorised substances and their conditions of use. <BR><BR><BR><BR>August 2010<BR><BR>Human food<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<A HREF='PNE2I0.htm'>Go to Additives</A>
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<A HREF='PNE2I0.htm'> colouring</A>
<A HREF='PNE2I0.htm'> flavouring enhancers</A>
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Additives, flavourings and processing aids
Additives, flavourings and processing aids are added in small quantities to foods during their manufacture or to thefinished productfor technological purposes: to improve their preservation, reduce oxidation, add colour to foods, enhance their taste, etc.
To avoid confusion …
Food additives are substances that are usually not consumed as a food or used as an ingredient in food products. They are added to foodstuffs for technological purposes during manufacturing, transformation, preparation, processing, packaging, transport or storage of foodstuffs and become a component of the finished product.
Flavourings and flavouring substances, whether natural (of plant,animal or microbiological origin)or chemical, are not consumed as such but are added to foods in order to give them a specific odour and/or taste.
Processing aids are substances which are not consumed as food ingredients per se, but which are deliberately used during the processing or transformation of raw materials, foodstuffs or their ingredients in order to meet a given technological objective. Their use may result in the unintentional but technically inevitable presence of residues of this substance or its by-products in the finished product provided they do not present any health risk and have no technological effects on the finished product. Enzyme preparations are often used for technological purposes during production.
Additives, food flavouringsand enzyme preparationsare subject to standardised EU legislation within a common regulatory framework (Regulation No. EC/1331/2008)and specific regulations (Regulation Nos. EC/1333/2008, EC/1334/2008, EC/1332/2008) which establish the lists of authorised substances and their conditions of use.
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