Flavour Update – May 2008更新–2008味.ppt
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1、Living with FIAP !,Joy Hardinge,Dec 31st 2008- FIAP published !,What does this mean for Industry? Time lines Interpretation issues Guidance,Time Line,Regulation adopted 16th December and published in the OJ 31st December 2008 Came into force 20 days after Publication Most sections apply 24 months af
2、ter entry into force Sections relating to the Community list apply later,Interpretation Issues,EFFA FLEX identified areas where guidance was needed Definitions BAPs Labelling Implementation measures,Definitions Flavouring Substances,Salts of flavouring substances keep the status of the generic subst
3、ance A FS is considered as natural when it is obtained from material of vegetable, animal or microbial origin by natural processes and has been identified in nature Identified in nature includes in materials of mineral origin IOFI criteria for validity of identification must be met,Definitions Flavo
4、uring Preparations,Intrinsic water and/or residual solvents should not conflict with GMP and where applicable comply with prescribed levels The presence of these ingredients that are residual (not subsequently added) are considered as part of the preparation,Thermal Process flavourings,The process c
5、onditions are now given in the annex and it is the responsibility of the flavour company to determine if they are compliant If not compliant authorisation is required,Flavour Precursor,Examples are amino acids and oligopeptides They can belong to different categories eg amino acids are also on the C
6、ommunity list as flavouring substances They can be single ingredients or mixtures,Source Materials,Can be food or non food Materials for which it can be sufficiently demonstrated that they have been used for the production of flavourings are also considered as food This covers use any where in the w
7、orld prior to entry into force of the Regulation,“Biological Active Principles”,Risk management approach According to the principles of HACCP flavour manufacturers have to put in place procedures to identify hazards that have to be prevented eliminated or reduced to acceptable levels,BAPS- Biologica
8、lly Active Principles,Until the new Regulation is applicable ie 20th Jan 2011 the old levels apply. However Member States have been urged not to divert resources to the enforcement of these levels,BAPs,The levels for Safrole, estragole and methyl eugenol do not apply when a compound food contains no
9、 added flavourings and the only food ingrdients with flavouring properties which have been added are fresh dried or frozen herbs and spices. Interpreted as saying this applies only to flavourings containing the 3 BAPs!,BAPs,EFFA recommends producers to control the presence of Annex 111a substances C
10、ommunicate to the customer any relevant BAPs levels in flavourings irrespective of intended use even if the flavoured food is not covered by any food category mentioned in the Annex,Monitoring and reporting,MS have to establish systems to monitor the consumption of BAPs EFFA recommends its members t
11、o commit to communicate to the Member States and the Commission all relevant data when needed to do so,Annex IV Restricted Source Materials,EFFA recommends Flavour companies to ask for confirmation of the absence of the tetraploid form of Acorus calamus in calamus oil,Recommended Analytical Methods,
12、The original methodology for measuring BAPs in flavourings were developed in the 70s and are now considered obsolete The IOFI WG on Methods of Analysis is currently finalising new methodology and a validation study is expected shortly,Labelling,Objectives of the guidance document To be simple and he
13、lp identify the most appropriate labelling Must not misled Clear and easy to understand Transparent Aligned with market perceptions,B2B Labelling,Flavourings or a more specific name continues to be authorised Roast chicken flavouring Lemon Oil Yeast extract,B2B Labelling cont.,Smoke flavouring Smoke
14、 flavourings or a more specific name eg smoke flavouring produced from beech,Natural Labelling,The flavouring component can only contain natural flavouring substances and/or flavouring Preparations The non-flavouring part does not have to be natural,Natural Flavouring Substances,Natural Flavouring S
15、ubstances the flavouring component has to meet the definition of a natural flavouring substance BUT other categories ie Natural X Flavouring or Natural X Flavouring with other Natural Flavourings or Natural Flavouring may be used if the conditions for them are met,Natural “X” Flavouring,The flavouri
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