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Decisions: Flavours, Flavour Enhancers, Flavouring Preparations


Flavour Enhancer Preparations - Components

Question: Do any of the components of flavour enhancer preparations need to be declared in the list of ingredients?

Answer: Some components of flavour enhancer preparations need to be declared while some may not need to be declared. Although section B.01.009 (2) of the Food and Drug Regulations exempts food flavour-enhancer preparations from a component declaration when they are ingredients of a food), section B.01.009 (3) (f) further states that when these preparations and mixtures are added to a food and they contain an ingredient or component that performs a function in, or has any effect on, the final food, such ingredients and components must be shown by their common names as if they were ingredients of the final food.

Generally, because the function of an ingredient such as a flavour enhancer, is to make other flavours more effective, flavour enhancers are considered to have an effect on the final food and, therefore, need to be declared by their common names in the list of ingredients of the final food as if they were ingredients of the final food., e.g., ethyl maltol, disodium guanylate, calcium inosinate, sodium ribonucleotides, etc. The components of the flavour-enhancer preparation that simply perform a function on the flavour enhancer preparation itself (i.e., they make the preparation easier to handle, measure, etc.), are not considered to have an effect on the final food and do not have to be declared. (AL 15/94)