EFFL - European Food and Feed Law Review

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The search returned 2 results.

Moisés Chong Sakihara

European Food and Feed Law Review, Volume 13 (2018), Issue 6, Page 494 - 502

Food ingredients with technological properties can fall into different EU legal categories of food substances under determined situations and conditions. This knowledge becomes relevant for food manufacturers by helping them to avoid non-compliances during the use of these substances in their food products. It is also important for companies producing these ingredients by guiding them on visualising a priori the regulatory characteristics of these substances during the development and, finally, for EU policymakers committed to food innovation in terms of reducing the legal uncertainty around the classification of ingredients in the food sector. The current research proposes an integrated decision-tree depicting this classification.

Moisés Chong Sakihara

European Food and Feed Law Review, Volume 13 (2018), Issue 5, Page 392 - 402

Within the context of food ingredients with technological properties under EU legislation, the very first and natural thought is their classification as “food additives”. However, some of these substances result being classified as “simple” food ingredients as for instance the colouring extract of spirulina, or in the other way around, substances apparently not fitting as “food additives” end up being approved as such, like the Extracts of Rosemary (E392), or the enzymes Invertase (E1103) an d Lysozyme (E1105). To understand this phenomenon, the food additive’s regulation (EC) No 1333/2008 is analysed in detail and a research is performed on pertinent academic literature, sources of law and policy documents allowing the elaboration of four rules for the classification of food ingredients with technological properties.

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