Use of enzymes in foods (excluding those in additives)
SUMMARY OF:
Regulation (EC) No 1332/2008 on food enzymes
SUMMARY
WHAT DOES THIS REGULATION DO?
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It lays down harmonised rules for enzymes* used in food. These rules are necessary to protect human health and to enable the enzymes to be added anywhere in the EU.
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The legislation contains an EU list of approved enzymes, conditions for their use in food, and labelling requirements.
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KEY POINTS
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Only enzymes on the EU list may be sold and used in food.
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Approved enzymes must not be dangerous to human health, nor mislead consumers. They must respond to a reasonable technological need in the manufacture, processing, preparation, treatment, packaging, transport or storage process.
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The approved list contains details of the enzyme's name and other relevant information, the foods to which it can be added, conditions of use and any restrictions or specific requirements.
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Specific labelling rules apply to enzymes, depending on whether they are intended for sale to the public or not.
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The information must be easily visible, clearly legible, indelible and understandable.
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FROM WHEN DOES THE REGULATION APPLY?
The regulation, which amends earlier legislation, entered into force on 20 January 2009.
KEY TERM
* Food enzyme: a product obtained from plants, animals or micro-organisms that can trigger a biochemical reaction and is used in the manufacture, processing, preparation, treatment, packaging, transport or storage of food.
ACT
Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, pp. 7–15)
The successive amendments and corrections to Regulation (EC) No 1332/2008 have been incorporated into the original text. This consolidated version is of documentary value only.
last update 11.01.2016