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New version applies from 16/06/2013.
38 provisions change.
Later versions: 04/11/2013, 03/04/2014, 07/11/2014, 15/05/2015, 29/07/2015, 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.
Regulation (EC) No 1334/2008
20/01/2009 → 22/04/2013: 0 inserted · 0 removed · 68 amended · 0 moved · 5 renamed · 5 unchanged
Position-only shifts inside the same heading are not changes. Amended = the printed text changed.
Preamble
- amended Preamble
Recitals
- amended Recital 1
- amended Recital 2
- amended Recital 3
- amended Recital 4
- amended Recital 5
- amended Recital 6
- amended Recital 7
- amended Recital 8
- amended Recital 9
- amended Recital 10
- amended Recital 11
- amended Recital 12
- amended Recital 13
- amended Recital 14
- amended Recital 15
- amended Recital 16
- amended Recital 17
- amended Recital 18
- amended Recital 19
- amended Recital 20
- amended Recital 21
- amended Recital 22
- amended Recital 23
- amended Recital 24
- amended Recital 25
- amended Recital 26
- amended Recital 27
- amended Recital 28
- amended Recital 29
- amended Recital 30
- amended Recital 31
- amended Recital 32
- amended Recital 33
- amended Recital 34
- amended Recital 35
- amended Recital 36
- amended Recital 37
Chapter I - SUBJECT MATTER, SCOPE AND DEFINITIONS
- amended Article 1 - Subject matter Chapter I
- amended Article 2 - Scope Chapter I
- amended Article 3 - Definitions Chapter I
Chapter II - CONDITIONS FOR USE OF FLAVOURINGS, FOOD INGREDIENTS WITH FLAVOURING PROPERTIES AND SOURCE MATERIALS
- amended Article 4 - General conditions for use of flavourings or food ingredients with flavouring properties Chapter II
- amended Article 6 - Presence of certain substances Chapter II
- amended Article 7 - Use of certain source materials Chapter II
- amended Article 8 - Flavourings and food ingredients with flavouring properties for which evaluation and approval are not required Chapter II
Chapter II · 1 unchanged
Chapter III - COMMUNITY LIST OF FLAVOURINGS AND SOURCE MATERIALS APPROVED FOR USE IN OR ON FOODS
- amended Article 9 - Flavourings and source materials for which an evaluation and approval is required Chapter III
- amended Article 11 - Inclusion of flavourings and source materials in the Community list Chapter III
- amended Article 12 - Flavourings or source materials falling within the scope of Regulation (EC) No 1829/2003 Chapter III
- amended Article 13 - Interpretation decisions Chapter III
Chapter III · 1 unchanged
Chapter IV - LABELLING
- amended Article 14 - Labelling of flavourings not intended for sale to the final consumer Chapter IV
- amended Article 15 - General labelling requirements for flavourings not intended for sale to the final consumer Chapter IV
- amended Article 16 - Specific requirements for use of the term ‘natural’ Chapter IV
- amended Article 17 - Labelling of flavourings intended for sale to the final consumer Chapter IV
Chapter IV · 1 unchanged
Chapter V - PROCEDURAL PROVISIONS AND IMPLEMENTATION
- amended Article 19 - Reporting by the food business operators Chapter V
- amended Article 20 - Monitoring and reporting by the Member States Chapter V
- amended Article 21 - Committee Chapter V
Chapter V · 2 unchanged
Chapter VI - TRANSITIONAL AND FINAL PROVISIONS
- amended Article 24 - Repeals Chapter VI
- amended Article 25 - Introduction of the list of flavouring substances into the Community list of flavourings and source materials and transitional regime Chapter VI
- amended Article 26 - Amendments to Regulation (EEC) No 1601/91 Chapter VI
- amended Article 27 - Amendment to Regulation (EC) No 2232/96 Chapter VI
- amended Article 28 - Amendments to Regulation (EC) No 110/2008 Chapter VI
- amended Article 29 - Amendment to Directive 2000/13/EC Chapter VI
- amended Article 30 - Entry into force Chapter VI
Annexes
- amendedrenamed Annex I - ▼M1 was “Annex I”
- amendedrenamed Annex II - List of traditional food preparation processes was “Annex II”
- amendedrenamed Annex III - Presence of certain substances was “Annex III”
- amendedrenamed Annex IV - List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties was “Annex IV”
- amendedrenamed Annex V - Conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings was “Annex V”