Agriculture Reference
In-Depth Information
Three guiding principles for natural status
1. The origin of the source material
Sources of natural fl avourings are materials of vegetable, animal or
microbiological origin in the raw state or after processing for human
consumption by one or more of the traditional food preparation processes
listed in Annex II (Table 1.1). Minerals are not an accepted source.
2. The identifi cation in nature of the manufactured ingredient
This means identifi ed in materials of plant, animal, microbiological or mineral
origin and/or identifi ed in food in the raw state or processed or partly processed
for human consumption. Identifi ed in nature incudes materials of mineral
origin even though minerals are not permitted as source materials for the
production of natural fl avourings. To clarify this, in the defi nition of natural
fl avouring substances (see extract in Section 1.2) and the defi nition of food in
Recital 16 of Regulation (EC) No. 1334/2008, sources of natural materials are
limited to vegetable, animal or microbiological origin; minerals are omitted.
However, minerals are permitted as source materials for fl avourings as defi ned
in Article 3.2(j) but are excluded for use in the production of natural fl avourings.
EFFA also clearly states in its guidelines that minerals should not be regarded
as a source material for the preparation/production of natural fl avouring
ingredients.
If geometric isomers (Z/E) have been identifi ed in nature, the production of
geometric isomers in any ratio is allowed. If a geometric isomer has not been
found in nature it is an artefact and does not qualify for natural status along
with the mixture in which it is formed, unless it is in small amounts and does
not contribute to the fl avour of the natural ingredient. Mixtures of optical
isomers are also allowed, in any proportion, provided that all the isomers have
been identifi ed in nature. Salts of natural fl avouring substances are acceptable
as natural fl avouring substances such as hydrochlorides, sodium salts, etc.
3. The natural processes, their sequence and conditions applied during manufacture
The relevant phrase in the regulations pinpointing natural processes is 'obtained
by appropriate physical, enzymatic and microbiological processes'. This
applies to fl avouring substances and fl avouring preparations either in the raw
state or after processing for human consumption using the Annex II traditional
food preparation processes (Table 1.1).
To fully understand these guiding principles, terms such as appropriate
physical, enzymatic and microbiological processes require further clarifi cation.
Appropriate physical processes
'Appropriate physical processes' are defi ned under Article 3.2(k):
Appropriate physical processes
Regulation (EC) No. 1334/2008, Article 3.2(k)
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