Use of enzymes in foods (excluding those in additives)

SUMMARY OF:

Regulation (EC) No 1332/2008 on food enzymes

SUMMARY

WHAT DOES THIS REGULATION DO?

—	It lays down harmonised rules for enzymes* used in food. These rules are necessary to protect human health and to enable the enzymes to be added anywhere in the EU.

—	The legislation contains an EU list of approved enzymes, conditions for their use in food, and labelling requirements.

KEY POINTS

—	Only enzymes on the EU list may be sold and used in food.

—	Approved enzymes must not be dangerous to human health, nor mislead consumers. They must respond to a reasonable technological need in the manufacture, processing, preparation, treatment, packaging, transport or storage process.

—	The approved list contains details of the enzyme's name and other relevant information, the foods to which it can be added, conditions of use and any restrictions or specific requirements.

—	Specific labelling rules apply to enzymes, depending on whether they are intended for sale to the public or not.

—	The information must be easily visible, clearly legible, indelible and understandable.

FROM WHEN DOES THE REGULATION APPLY?

The regulation, which amends earlier legislation, entered into force on 20 January 2009.

KEY TERM

* Food enzyme: a product obtained from plants, animals or micro-organisms that can trigger a biochemical reaction and is used in the manufacture, processing, preparation, treatment, packaging, transport or storage of food.

ACT

Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (OJ L 354, 31.12.2008, pp. 7–15)

The successive amendments and corrections to Regulation (EC) No 1332/2008 have been incorporated into the original text. This consolidated version is of documentary value only.

last update 11.01.2016