COMMISSION IMPLEMENTING REGUL ATION (EU) No 1076/2014 
of 13 Oct ober 2014 
concer ning the author isation of a preparation cont aining a smok e flavour ing extract-2b0001 as 
feed additiv e for dogs and cats 
(Text with EEA relevance) 
THE EUR OPEAN COMMISSION, 
Having regar d to the Treaty on the Functioning of the European Union, 
Having regar d to Regulation (EC) No 1831/2003 of the European Parliament and of the Council of 22 September 2003 
on additives for use in animal nutr ition (1), and in particular Article 9(2) thereof, 
Whereas: 
(1)  Regulation (EC) No 1831/2003 provides for the author isation of additives for use in animal nutr ition and for the 
grounds and procedures for granting such author isation. 
(2) In accordance with Article 7 of Regulation (EC) No 1831/2003, an application was submitted for the author isa­
tion of an additive consisting of a preparation of a smoke flavouring extract as specifi ed in the Annex to this 
Regulation. That application was accompanied by the particulars and documents required under Article 7(3) of 
Regulation (EC) No 1831/2003. 
(3)  That application concer ns the author isation of the preparation specifi ed in the Annex as feed additive for dogs 
and cats, to be classifie d in the additive cate gory ‘sensor y additives ’ and the functional group ‘flavourings 
compo unds ’. 
(4)  The European Food Safety Auth ority (the Authority) concluded in its opinion of 24 May 2012 (2) that, under the 
proposed conditions of use in feed, the additive specified in the Annex does not have any adverse effects on 
animal and human health, or the environment. The Authority concluded that since this smoke flavouring extract 
is used in food as smoke flavour, and its function in feed is essentially the same as that in food, no further 
demonstration of efficacy is necessar y. 
(5)  The Authority concluded that this additive is primar ily defined by the manuf actur ing process and the mix of 
woods from which it derives, theref ore the manuf actur ing process and the mix of woods need to be clearly spe­
cified in the annex to ensure that only smoke flavourings produced by such manufactur ing method are placed on 
the mark et. 
(6)  The Author ity also concluded that no safet y concer ns would arise for users provided that appropr iate prote ctive 
measures are take n. The Author ity does not consider that there is a need for specifi c requirements of post-market 
monitoring. It also verified the repor t on the method of analysis of the feed additive in feed submitted by the 
Reference Laboratory set up by Regulation (EC) No 1831/2003. 
(7)  The assessment of the preparation refer red to in the Annex shows that the conditions for author isation, as 
provided for in Article 5 of Regulation (EC) No 1831/2003, are satisfied. According ly, the use of preparations 
containing that smoke flavouring extract should be author ised as specifi ed in the Annex to this Regulation. 
(8)  The measures provided for in this Regulation are in accordance with the opinion of the Standing Committ ee on 
Plants, Animals, Food and Feed, 14.10.2014 L 296/19 Official Jour nal of the European Union EN     
(1)OJ L 268, 18.10.2003, p. 29. 
(2)EFSA Journal 2012; 10(6):2729. HAS ADOPTED THIS REGUL ATION: 
Article 1 
The preparation specifi ed in the Annex, belonging to the additive cate gory ‘sensor y additives ’ and to the functional 
group ‘flavouri ngs compounds’, is author ised as an additive in animal nutr ition subject to the conditions laid down in 
that Annex. 
Article 2 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the 
European Union. 
This Regulation shall be binding in its entirety and directly applicable in all Member State s. 
Done at Brussels, 13 October 2014. 
For the Commission 
The Presid ent 
José Manuel BARR OSO  14.10.2014 L 296/20 Official Jour nal of the European Union EN     ANNEX 
Identifica ­
tion number 
of the addi ­
tive Name of the 
holder of 
author isation Additive Composition, chem ical formula, 
descr iption, analytical method Species or 
category of 
animal Maximum 
age Minimum 
content Maximum 
content 
Other provisions End of period 
of author isation mg of active substance/kg 
of complet e feedi ngstuff 
with a moisture content of 
12 % 
Categor y of sensor y additiv es. Functional group: Flav our ings compounds. 
2b0001 — Smoke 
flavouring Additive composition 
Preparation of smoke flavouri ng 
extract 
Specifi cations: 
—  Water: 0,3-0,9 wt. % 
—  Acid (expressed as acetic acid): 
0,06-0,25 meq/g 
—  pH 1-4 
—  Carbon yl compo unds:  
1,2-3,0 wt. % 
—  Phenols: 8-12 wt. %. 
Char acter isation of the activ e substance 
Liquid smoke flavouri ng extract 
containing the following compo unds: 
—  Syringol 12,6-25,2 % 
—  4-Methy l syringol 6,2-9,2 % 
—  4-Propen yl syringol 0,8-3,6 % 
—  4-Ethy l syringol 2,7-3,1 % 
—  4-Methy l guaiacol 2,0-2,6 % 
—  4-Allyl syringol 1,8-2,3 % 
—  4-Ethy l guaiacol 1,8-2,40 % 
—  4-Prop yl syringol 1-2,5 % 
—  Guaiacol 1,1-1,6 %  Dogs and 
cats — — 40 1.  In the directions for use of the 
additive and premixture, indi ­
cate the storage and stability 
conditions. 
2.  For user safety: breathing 
prote ction and safety glasses 
should be wor n during hand ­
ling. 
3.  Labelling of premixtures, feed 
mater ials and compound feed 
containing the additive: the 
name of the additive shall be 
accompan ied by the identif ica­
tion number . 
4.  The preparation may only 
contain technological additives 
and/or other substances 
or products intended to 
modify the physico-c hemical 
character istics of the active 
substance of the preparation 
and which are used in con­
formity with their own condi ­
tions of author isation. Physico- 
chemical and biological 
compati bility between the 
compo nents of the preparation 
shall be ensured in relation to 
the effects desired.  3 November 
2024 14.10.2014 L 296/21 Official Jour nal of the European Union EN     Identifica ­
tion number 
of the addi ­
tive Name of the 
holder of 
author isation Additive Composition, chem ical formula, 
descr iption, analytical method Species or 
category of 
animal Maximum 
age Minimum 
content Maximum 
content 
Other provisions End of period 
of author isation mg of active substance/kg 
of complet e feedi ngstuff 
with a moisture content of 
12 %    
—  2,4-Dimethyl phenol 0,9-1,40 % 
—  Euge nol 1-1,40 % 
—  Isoeuge nol (trans) 0,9-1,3 % 
—  4-Propen yl syringol (cis) 0,3- 
1,7 % 
—  o-Cresol 0,7-1,5 % 
—  Phenol 0,5-1,2 % 
—  p-Cresol 0,7-1,1 % 
—  4-Prop yl guaiacol 0,5-1 % 
Chemical formula: 
—  Syringol: C8H10O3 
—  4-Methy l syringol: C9H12O3 
—  4-Propen yl syringol: C11H14O3 
—  4-Ethy l syringol::C10H14O3 
—  4-Methy l guaiacol: C8H10O2 
—  4-Allyl syringol: C11H14O3 
—  4-Ethy l guaiacol: C9H12O2 
—  4-Prop yl syringol: C11H16O3 
—  Guaiacol: C7H8O2 
—  2,4-Dimethyl phenol: C8H10O 
—  Euge nol: C10H12O2 
—  Isoeuge nol (trans): C10H12O2 
—  4-Propen yl syringol (cis):  
C11H14O3 
—  o-Cresol: C7H8O 
—  Phenol: C6H6O 
—  p-Cresol: C7H8O 
—  4-Prop yl guaiacol: C10H14O2. 
CAS number: 
—  Syringol: 91-10-1      5.  The following information 
shall be set out on the label or 
accompan ying documents of 
the additive: 
—  the name and identification 
number of any technolo ­
gical additive contained in 
the preparation; 
—the level of any technolo ­
gical additive contained in 
the preparation where 
maximum contents are set 
in the corresponding 
author isation; 
—  the name of any substance 
or product contained in 
the preparation, indicated 
in descending order by 
weight. 
6.  The following information 
shall be set out on the label or 
accompan ying documents of 
the premixture containing the 
additive: 
the name, identification 
number and level of any tech­
nological additive for which 
maximum contents are set in 
the corresponding author isa­
tion.   14.10.2014 L 296/22 Official Jour nal of the European Union EN     Identifica ­
tion number 
of the addi ­
tive Name of the 
holder of 
author isation Additive Composition, chem ical formula, 
descr iption, analytical method Species or 
category of 
animal Maximum 
age Minimum 
content Maximum 
content 
Other provisions End of period 
of author isation mg of active substance/kg 
of complet e feedi ngstuff 
with a moisture content of 
12 %    
—  4-Methy l syringol: 6638-05-7 
—  4-Propen yl syringol: 20675-95-0 
—  4-Ethy l syringol:14059-92-8 
—  4-Methy l guaiacol: 93-51-6 
—  4-Allyl syringol: 6627-88-9 
—  4-Ethy l guaiacol: 2785-89-9 
—  4-Prop yl syringol: 6766-82-1 
—  Guaiacol: 90-05-1 
—  2,4-Dimethyl phenol: 105-67-9 
—  Euge nol: 97-53-0 
—  Isoeuge nol (trans): 97-54-1 
—  4-Propen yl syringol (cis):  
26624-13-5 
—  o-Cresol: 95-48-7 
—  Phenol: 108-95-2 
—  p-Cresol: 106-44-5 
—  4-Prop yl guaiacol: 2785-87-7. 
Smoke flavouring, liquid form, 
produced by diethyl ether extraction 
from tar produced by pyrolysis of a 
ratio of the following woods: 35 % 
red oak (Quercus rubra), 35 % white 
oak (Quercus alba), 10 % maple (Acer 
sacchar um), 10 % beech (Fagus grandi ­
folia) and 10 % hickory (Car ya ovata).        14.10.2014 L 296/23 Official Jour nal of the European Union EN     Identifica ­
tion number 
of the addi ­
tive Name of the 
holder of 
author isation Additive Composition, chem ical formula, 
descr iption, analytical method Species or 
category of 
animal Maximum 
age Minimum 
content Maximum 
content 
Other provisions End of period 
of author isation mg of active substance/kg 
of complet e feedi ngstuff 
with a moisture content of 
12 %    
Purity criteria: 
—  PAH compo nents: Benzo[a]p yrene 
belo w 10 ppb and Benz[a]anthra ­
cene belo w 20 ppb 
—  Residual Diethyl Ether belo w 
2 ppm. 
Method of analys is(1) 
For the deter mination of the smok e 
flavouri ng extract — in feed additive: 
titration with sodium hydroxide for 
determi nation of total acids; and 
colour reactions with further spectro ­
photometr y for determination of 
total carbonyls (at 430 nm) and total 
phenols (at 610 nm) (FAO JECF A 
Combined Com pendium for Food 
Additive Specifications ‘smoke flavour ­
ings’, Monograph No 1, 2006; 
Gas chromatograph y-mass spectro ­
metr y (GC-MS); and gas chromat o­
graphy coupled with flame ionization 
detec tion (GC-FID) for charact erisa­
tion of the volatile fraction of the 
product (FAO JECF A Combined 
Compendium for Food Additive 
Specifi cations-Monographs No 1, 
Vol. 4).       
(1)  http://ir mm.jrc.ec.europa.eu/EURLs/EURL_feed _additives/author isation/evaluation_repor ts/Pag es/index.aspx   14.10.2014 L 296/24 Official Jour nal of the European Union EN