The work takes a place with the financial support of the European Community (FP6-022895) starting date: Q2/Q3 2006

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Food labels as a source of Food labels as a source of data on the occurence of data on the occurence of

flavouringsflavourings

Cinzia Le DonneCinzia Le Donne

Research group Food Safety-Exposure Research group Food Safety-Exposure AnalysisAnalysis

INRANINRANNational Research Institute for Food and Nutrition National Research Institute for Food and Nutrition

Rome, ItalyRome, Italy

In the European Union, rules are put in place on the In the European Union, rules are put in place on the labelling of foodstuffs to enable European consumers to labelling of foodstuffs to enable European consumers to get comprehensive information on the contents and the get comprehensive information on the contents and the composition of food products.composition of food products.

Aim and usefulness of the Food Aim and usefulness of the Food labelling labelling

Labelling helps Labelling helps consumers to make an consumers to make an informed choice while informed choice while purchasing their purchasing their foodstuffsfoodstuffs

Labelling is one of the instruments in the Labelling is one of the instruments in the assessment of dietary exposure to chemical assessment of dietary exposure to chemical substancessubstances

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

This Directive is based upon the principle of This Directive is based upon the principle of functional labellingfunctional labelling

Its aim is to ensure that the consumer gets all the Its aim is to ensure that the consumer gets all the essential information as regards the composition of essential information as regards the composition of the product, the manufacturer, methods of storage the product, the manufacturer, methods of storage

and preparation, etc. and preparation, etc.

The main piece of EU legislation regarding the The main piece of EU legislation regarding the labelling of foodstuffs is:labelling of foodstuffs is:

Council Directive Council Directive 2000/13/EC on labelling, 2000/13/EC on labelling, presentation and presentation and advertising of foodstuffs to advertising of foodstuffs to the final consumerthe final consumer

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Food labelling Food labelling definition definition

‘‘labelling shall mean any labelling shall mean any words, particulars, trade words, particulars, trade marks, brand name, marks, brand name, pictorial matter or pictorial matter or symbol relating to a symbol relating to a foodstuff and placed on foodstuff and placed on any packaging, any packaging, document, notice, label, document, notice, label, ring or collar ring or collar accompanying or accompanying or referring to such referring to such foodstuff’foodstuff’

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Indication of the following particulars shall be Indication of the following particulars shall be compulsory on the labelling of foodstuffs:compulsory on the labelling of foodstuffs:

(1)(1) the name under which the product is sold;the name under which the product is sold;

(2) the list of ingredients;(2) the list of ingredients;

(3) (3) the quantity of certain ingredients or categories of the quantity of certain ingredients or categories of ingredientsingredients

(4) (4) the net quantitythe net quantity;;

(5) (5) the date of minimum durability or, in the case of the date of minimum durability or, in the case of foodstuffs which, from the microbiological point of foodstuffs which, from the microbiological point of view, are highly perishable, the‘use by’ date;view, are highly perishable, the‘use by’ date;

(6) (6) any special storage conditions or conditions of use;any special storage conditions or conditions of use;

(7) (7) the name or business name and address of the the name or business name and address of the manufacturer or packager, or of a seller established manufacturer or packager, or of a seller established within the Community.within the Community.

The list of ingredients shall include all the The list of ingredients shall include all the ingredients of the foodstuff, in descending ingredients of the foodstuff, in descending order of weight, as recorded at the time of order of weight, as recorded at the time of their use in the manufacture of the their use in the manufacture of the foodstuff. It shall appear preceded by a foodstuff. It shall appear preceded by a suitable heading which includes the word suitable heading which includes the word ‘ingredients’.‘ingredients’.

FOCUS ON THE LIST OF THE FOCUS ON THE LIST OF THE INGREDIENTSINGREDIENTS

‘‘Ingredient’ shall mean any Ingredient’ shall mean any substance, including additives, used substance, including additives, used in the manufacture or preparation of in the manufacture or preparation of a foodstuff and still present in the a foodstuff and still present in the finished product, even if in altered finished product, even if in altered form.form.

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

With the Directive 2003/89/EC that amended the With the Directive 2003/89/EC that amended the Directive 2000/13/EC, the rules on the list of ingredients Directive 2000/13/EC, the rules on the list of ingredients are changedare changed

It abolishes the "25% rule" which up to now It abolishes the "25% rule" which up to now meant that it was not obligatory to label the meant that it was not obligatory to label the components of compound ingredients that make components of compound ingredients that make up less than 25% of the final food productup less than 25% of the final food product

Where the compound ingredient makes up more than 2% Where the compound ingredient makes up more than 2% of the final product it has to be indicated with the term of the final product it has to be indicated with the term “contains” followed by the name of the ingredient(s) “contains” followed by the name of the ingredient(s) concerned.concerned.

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Whole oat flakes 48%Whole oat flakes 48%sugarsugarvegetable oilvegetable oilwheat flourwheat flourglucose-fructose syrupglucose-fructose syrupmilk chocolate bits 5%milk chocolate bits 5%caramelized almondscaramelized almondsrice flourrice flourcorn flakes 1,5%corn flakes 1,5%defatted cocoadefatted cocoasaltsaltflavoursflavoursanticaking agent: calcium anticaking agent: calcium carbonatecarbonate

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

EXAMPLEEXAMPLE

Crunchy breakfast cereal with milk chocolateCrunchy breakfast cereal with milk chocolate

INGREDIENTS:INGREDIENTS:

sugar, milk powder, sugar, milk powder, cacoa mass, cocoa cacoa mass, cocoa butter, soy lecithin; butter, soy lecithin; flavourflavouralmond bits 2,2% on the almond bits 2,2% on the whole, sugar, glucose whole, sugar, glucose syrup, vegetal fats, syrup, vegetal fats, flavoursflavours

The new labelling rules in particular aim The new labelling rules in particular aim to ensure that consumers suffering from to ensure that consumers suffering from food allergies or who wish to avoid eating food allergies or who wish to avoid eating certain ingredients for any other reason certain ingredients for any other reason are informed. are informed.

The new Directive also establishesThe new Directive also establishes

- a list of ingredients liable to cause allergies or - a list of ingredients liable to cause allergies or intolerancesintolerances

- alcoholic beverages will also have the obligation - alcoholic beverages will also have the obligation to mention allergens on their labels (sulphites)to mention allergens on their labels (sulphites)

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Dietary exposure assessment of flavouring Dietary exposure assessment of flavouring substances………..substances………..

Food labelling can be useful to identify the Food labelling can be useful to identify the presence of flavours through:presence of flavours through:

The list of ingredientsThe list of ingredients

The name under which the product is soldThe name under which the product is sold

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

In the list of the ingredients the presence of the In the list of the ingredients the presence of the flavouring substance is indicated with the term flavouring substance is indicated with the term “flavouring”“flavouring”According to the Council Directive 88/388/EEC, flavouring According to the Council Directive 88/388/EEC, flavouring substances are classificated as:substances are classificated as:

Nature-identical:Nature-identical: obtained by synthesis or isolated obtained by synthesis or isolated through chemical processes, which are chemically through chemical processes, which are chemically identical to flavouring substances naturally present in identical to flavouring substances naturally present in products intended for human consumption. products intended for human consumption.

Artificial:Artificial: not identified in a natural product intended for not identified in a natural product intended for human consumption, whether or not the product is human consumption, whether or not the product is processedprocessed..

Natural:Natural: obtained from plant or animal raw materials, obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes. by physical, microbiological or enzymatic processes. They can be either used in their natural state or They can be either used in their natural state or processed for human consumption, but cannot contain processed for human consumption, but cannot contain any nature-identical or artificial flavouring substances.any nature-identical or artificial flavouring substances.

EXAMPLEEXAMPLEA raspberry-flavoured milk drink could contain:A raspberry-flavoured milk drink could contain:

o natural flavouring substances, whether derived from natural flavouring substances, whether derived from raspberry or not;raspberry or not;

o a nature-identical flavouring substance that has a nature-identical flavouring substance that has been synthesised, but is chemically identical to a been synthesised, but is chemically identical to a substance found in nature, orsubstance found in nature, or

o an artificial flavour, that has been synthesised and an artificial flavour, that has been synthesised and has not been identified in any natural producthas not been identified in any natural product..

If a If a natural flavournatural flavour is present, the is present, the label may list “natural label may list “natural flavouring”flavouring” or specify the natural flavour used, such as or specify the natural flavour used, such as “natural vanillin flavour”“natural vanillin flavour”

If a If a nature identical or artificial flavour is present, the nature identical or artificial flavour is present, the label will simply list “flavouring"label will simply list “flavouring"

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

When a specific flavouring substance is known to When a specific flavouring substance is known to provide a specific taste to the food as natural or provide a specific taste to the food as natural or added constituent, added constituent, the description on the food the description on the food label of the taste is useful to identify the presence label of the taste is useful to identify the presence of that substanceof that substance

The word “liquorice” implies The word “liquorice” implies that the flavour that the flavour ‘‘glycyrrhizinic acid’ is glycyrrhizinic acid’ is present. It ispresent. It is found naturally found naturally in herbal teas and liquorice in herbal teas and liquorice confectionery. confectionery.

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Moreover, the term ‘liquorice’ Moreover, the term ‘liquorice’ in the name under which the in the name under which the product is sold makes it product is sold makes it compulsory to report the compulsory to report the percentage of liquorice in the percentage of liquorice in the list of the ingredients.list of the ingredients.

This information makes it This information makes it easier to assess the easier to assess the concentration of concentration of ‘‘glycyrrhizinic acid’glycyrrhizinic acid’ in the in the productproduct

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

Also in these two examples the name under which the Also in these two examples the name under which the product is sold is sufficient to imply the presence of product is sold is sufficient to imply the presence of the flavourthe flavour

The The flavour ‘raspberry flavour ‘raspberry ketoneketone’ is naturally ’ is naturally present in present in raspberry, raspberry, cranberry, mulberry, cranberry, mulberry, loganberry fruitloganberry fruit and is and is also often added to also often added to processed foods in processed foods in which mixed berries or which mixed berries or strawberries are strawberries are present and present and it is it is responsible of the responsible of the specific taste of specific taste of raspberry.raspberry.The main source of The main source of

the flavour the flavour ‘‘coumarin’ in the coumarin’ in the diet is cinnamondiet is cinnamon

On the other hand, also the On the other hand, also the indication of the absence of indication of the absence of one particular constituent as one particular constituent as ‘caffeine’ is a useful ‘caffeine’ is a useful information in the information in the assessment of dietary assessment of dietary exposure to flavouring exposure to flavouring substances. It is the case of substances. It is the case of caffeine freecaffeine free cola cola

In some cases, the product In some cases, the product may bear the mention “with may bear the mention “with no added flavours”no added flavours”

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

FOOD SURVEYFOOD SURVEY

•Analytical Analytical determinationdetermination

•Upper Use Levels Upper Use Levels reported by industryreported by industry

•Maximum Permitted Maximum Permitted Levels according to Levels according to legislationlegislation

Food consumption data collected at brand level

==Brand databank

Presence of flavouring from the name of the product and ingredients list

xxFlavour Flavour

concentration levelsconcentration levels

Dietary exposure assessment to flavouring Dietary exposure assessment to flavouring substancessubstances

The work takes a place with the financial support of the European Community (FP6-022895) starting date: Q2/Q3 2006

WP4 workshop – Rome, 28 September 2007 Cinzia Le Donne

THANKS FOR YOUR ATTENTION!!THANKS FOR YOUR ATTENTION!!

Cinzia Le DonneCinzia Le Donne

Research group Food Safety-Exposure Research group Food Safety-Exposure AnalysisAnalysis

INRANINRANNational Research Institute for Food and Nutrition National Research Institute for Food and Nutrition

Rome, ItalyRome, Italy