CACGL29

CAC/GL 29Page 1 of 5GENERAL REQUIREMENTS FOR NATURAL FLAVOURINGSCAC/GL29.-19871DEFINITIONS1.1Natural flavouringsNatural flavourings are products used to impart flavour to a food or beverage-with the exception of onlysalty,sweet or acid tastes.Their aromatic part consists exclusively of "natural flavours"and/or "naturalflavouring substances"and they may or may not contain adjuncts.They are not intended to be consumed assuch.1.2Natural flavoursNatural favours and natural favouring substances are preparations and single substances respectively,acceptable for human consumption,obtained exclusively by physical,microbiological or enzymatic processesfrom material of vegetable or animal origin either in the raw state or after processing for human consumptionby traditional food preparation processes (including drying,roasting and fermentation).1.3AdjunctsAdjuncrs are foodstuffs and food additives which are essential in the manufacture and use of "naturalflavourings".1.4Natural aromatic raw materialsNatural aromatic raw materials are vegetable or animal raw materials suitable for use in the preparation of"natural flavours".These raw materials include foods,spices and herbs and other vegetable source 2 whichare appropriate for use in the intended application.2.FOOD ADDITIVESNatural flavourings may contain food additives(including carriers)as far as these are necessary for the pro-duction,storage and application of the flavourings and as far as these are present in amounts which would notperform a technological funetion in the finished food.3.BIOLOGICALLY ACTIVE SUBSTANCESWith the exception of quinine and quassine,the following biologically active substances should not be addedas such to food and beverages.They may only be contributed through the use of natural flavourings to foodsand beverages,provided that the maximum tevets specified below in mgkg of the final product ready forconsumption are not exceededThe General Requirements for Natural Flavourings were adopted by the Codex Alimentarius Commission in1985 by the 16th Session.They have been sent to all Member Nations and Associate Members of FAO and WHO asan advisory text,and it is for individual governments to decide what use they wish to make of them.The Commissionhas expressed the view that the General Requirements might provide useful checklists of requirements for nationalfood control or enforcement authorities.For information conceming appropriate aromatic raw materials for use in foods and beverages,see list ofreferences in Appendix A.