Information on this site has been gathered from various sources.

My role is to bring to your attention this wonderful source of information and help to insert it in the flavour jigsaw.

Where possible all credit has been given to the authors.

While every effort will be made to keep the information accurate, Fantastic Flavours takes no responsibility for usage of this free information and advises users to verify any suggestions and ideas by experiment.

It also advises users of this information to ensure that products developed with this knowledge are legal in the application and are allowed in food laws of your country and state.

All communication will be treated in the strictest confidence.

Check these sites for recent changes in flavour legislation:

P&F News RSS feed

Aroma chemical list with CAS and other numbers

FDA   

CFR Code of Federal Regulation         

IFRA (fragrance site)

IOFI   International Organization of the Flavour Industry

E Numbers and what they mean

Food Additives  CSPI’s Food Safety

Food Additives another link

Australian Flavour Regulations  

Food Standards Australia

Tobacco additives

Flavour compounding safety

FEMA Respiratory Health and Safety

Guidelines for the use of flavourings

NAFFS

FEMA

Artifical colours

Caramel Colours

Flavour agents Japan

Flavourings Japan

Joint FAO/WHO Expert Committee on Food Additives

Diacetyl leglislation   Calls to regulate butter flavour …...diacetyl!

Food additives database (USA) 

Gjames

Food and flavour intolerance

Food additive numbers Australia NZ

EU Flavour regulations

Food Additives apprasial

Deceptive labels?

Food Additives colours

Antioxidants

SAIB

MSDS a good source of information

There are three principal types of flavorings used in foods, under definitions agreed in the E.U. and Australia:

• Natural flavouring substances: Flavouring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavouring substances.
• Nature-identical flavouring substances: Flavouring substances that are obtained by synthesis or isolated through chemical processes, which are chemically identical to flavouring substances naturally present in products intended for human consumption. They cannot contain any artificial flavouring substances.
• Artificial flavouring substances: Flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed.

Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives
(JECFA 1956-2005)
(First through Sixty-fifth Meetings)