Flavours in foods are “substances used to give food its taste and smell. Different types of flavours are defined, such as natural, nature-identical or artificial flavourings, flavourings of plant or animal origin, flavourings where the flavour ‘develops’ after heating, smoke flavourings” (see more: Directive 88/388/EEC; Directive 91/71/EEC).
Council Directive 88/388/EEC, followed by Directive 91/71/EEC, provides a definition of flavourings and flavouring substances, general rules for their use, labelling requirements and maximum levels of substances which present a danger to human health. The latter, naturally present in flavour source materials ( e.g. herbs ) and therefore present in the final flavour, are prohibited from being added as such to foods. Community legislation (Directive 88/388/EEC and Directive 91/71/EEC) also lays down rules for the labelling of flavourings added to foods and for flavourings sold as such to food manufacturers and consumers.
The word ‘flavour’ must appear in the list of ingredients on the packaging of food products if they contain flavours. The term ‘natural flavour’ may only be used for flavours or aromatic substances which are derived from plant or animal materials. For flavours sold as such, additional labelling is necessary in relation to their minimum shelf-life, storage and use conditions, identification of the manufacturer and identification of other substances contained in them ( e.g. additives).