(19)Flavour precursors such as carbohydrates, oligo-peptides and amino acids impart flavour to food by chemical reactions which occur during food processing. Flavour precursors produced from food do not need to undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety. However, the safety of flavour precursors produced from non-food material should be evaluated and approved.
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New version applies from 29/07/2015.
38 provisions change.
Later versions: 03/10/2015, 09/02/2016, 02/03/2016, 13/05/2016, 25/05/2016, 18/08/2016, 24/03/2017, 13/07/2017, 24/05/2018, 25/10/2018, 26/11/2018, 31/01/2019, 21/05/2019, 03/12/2020, 10/10/2021, 24/11/2021, 26/09/2022, 21/03/2023, 05/02/2024, 03/12/2024, 19/02/2025, 25/06/2025, 16/02/2026.
Recital 19 changes in this version: compare with the current text.