Food Improvement Agents (Additives, Enzymes, Flavourings), and Use of Extraction Solvents (2024)

EU Food Law

Hanna Schebesta andKai Purnhagen

Published:

2024

Online ISBN:

9780198901570

Print ISBN:

9780198844853

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EU Food Law

Hanna Schebesta andKai Purnhagen

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Hanna Schebesta,

Hanna Schebesta

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Kai Purnhagen

Kai Purnhagen

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Pages

193–218

  • Published:

    May 2024

Cite

Schebesta, Hanna, and Kai Purnhagen, 'Food Improvement Agents (Additives, Enzymes, Flavourings), and Use of Extraction Solvents', EU Food Law (Oxford, 2024; online edn, Oxford Academic, 31 May 2024), https://doi.org/10.1093/9780198901570.003.0011, accessed 12 June 2024.

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Abstract

This chapter elaborates on the EU law frameworks on food improvement agents. It starts by introducing the so-called Food Improvement Agents Package (section 9.2) and explores in more detail the specific regulation of each agent, namely food additives (section 9.3), food enzymes (section 9.4), food flavourings (section 9.5), and processing aids (section 9.6). The common authorization procedure for these agents in Regulation 234/2011 (section 9.7) is discussed. This is followed by an exploration of the use of extraction solvents (section 9.8). The chapter concludes by analysing current and future trends about food improvement agents in EU food law (section 9.9).

Keywords: food improvement agents, additives, enzymes, flavourings, processing aids, extraction solvents, common authorization procedure

Subject

EU Law Environment and Energy Law International Environmental Law

Collection: Oxford Scholarship Online

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