flavouring preparation

Defined in Article 3, Regulation (EC) No 1334/2008

Definitions over time (3)

1. 03/12/2020 – today applies on 12/11/2026 Article 3, Regulation (EC) No 1334/2008 Scope: Whole act

   For the purposes of this Regulation, the following definitions shall also apply:

   ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from: food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II; and/or material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II;

2. 24/03/2017 – 03/12/2020 Article 3, Regulation (EC) No 1334/2008 Scope: Whole act

   For the purposes of this Regulation, the following definitions shall also apply:

   ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from: food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II;

3. 22/04/2013 – 24/03/2017 Article 3, Regulation (EC) No 1334/2008 Scope: Whole act

   For the purposes of this Regulation, the following definitions shall also apply:

   ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from: food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II; and/or material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II;

Used in (24 places in 10 provisions on 12/11/2026)

Regulation (EC) No 1334/2008 (24 in 10)

Recital 9 · Recital 15³ · Recital 25 · Article 3² · Article 8 · Article 9 · Article 16 · Article 28¹² · Annex I · Annex III