NVWA publishes handbooks on enzymes and flavour­ings

The Dutch Food and Consumer Product Safety Authority (NVWA) has published two new handbooks: one on enzymes and one on flavourings. In addition, the existing handbook on additives has been revised. These publications provide clear guidelines on legislation, labelling, and regulatory oversight. What changes should the food industry take note of?

Regulations on enzymes explained in detail

The new handbook on enzymes provides an overview of the rules for food enzymes. It addresses labelling requirements and clarifies the distinction between enzymes as processing aids and as ingredients. Topics such as genetically modified enzymes and permitted additives are also covered. This makes the handbook a vital resource for producers working with enzymes.

Clarity on flavourings and labelling

The Handbook on flavourings provides structure to the complex regulations surrounding flavourings in food products. It explains which flavourings are permitted and what information must be included on labels. Current topics like 'clean label' claims and the use of additives in flavourings are also discussed. With this, the handbook responds to the growing consumer demand for transparency.

Revisions to the additives handbook

The existing handbook on additives has undergone several content updates. A notable change is that colour-enhancing foods will now be assessed on a case-by-case basis to determine if they qualify as additives. The structure has also been revised to better align with the new handbooks. Practical updates, such as refreshed links to relevant resources, further enhance usability.

Nvwa.nl