The following categories of food improvement agents require an authorization, which follows a common authorization procedure according to Regulation (EC) 1331/2008 and will be included in respective Union Lists.
Enzymes are used as processing aids and ingredients in many foods. They may be derived from plants, animals or (engineered) microbes.
Food additives are substances primarily used for technological purposes in the manufacture, processing, preparation, treatment, packaging, transport or storage of foodstuffs. Although they are normally not characteristic ingredients, they become a component of such foods.
Flavourings are not intended to be consumed as such, but are added to food in order to impart or modify odour and/or taste.