A new view on legislation

The birth of my first column for Food Manufacture follows a mere nine months (pardon the pun) working within the food industry, preceded by 12 years in food law enforcement.

The switching of 'sides' has proved both an enlightening and challenging experience and I certainly enjoy being more at the forefront of regulatory developments.

I noted that Jean Feord started her first column writing about a proposal to create a positive list of enzymes used as processing aids. Lo and behold, as I take up the baton, the European Commission announces the publication of a package of proposals encompassing harmonised EU legislation on food enzymes and updating current rules for flavourings and additives.

It always makes me smile when I see the stated aim of new legislative proposals is to clarify and simplify current legislation, as so little in legislation is clear or simple. But then if it were I guess that would put me out of a job!

On reviewing the detail it would appear that timescales for authorisation of new additives might be trimmed, and that the switch to control via regulation instead of Directive will surely reduce trade barriers and help industry. The proposed increased flexibility for approval of new flavour compounds, including the ability for industry to directly submit authorisation requests to the Commission must also be welcomed.

But what of enzymes and the community positive list? Well the proposal has been in the offing for three years and hopefully companies are prepared. The concerns flagged in the proposal centre around allergenicity, toxicity and ongoing activity in foodstuffs. Regarding labelling, the proposal recommends adopting the principles used with food additives.

Full details of the proposals may be found on the Commission's website: http://www.ec.europa.eu​

Kath Veal is international regulatory team leader at Leatherhead Food International​