natgillin/translations-raw huggingface dataset:
The measures relating to the entry of such additives in Annex II, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Ukrepi v zvezi z vključitvijo teh aditivov v Prilogo II, ki so namenjeni spreminjanju nebistvenih določb te uredbe, se sprejmejo v skladu z regulativnim postopkom s pregledom iz člena 28(4).
The review shall not include a new risk assessment by the Authority.
Ta pregled ne vključuje nove ocene tveganja, ki jo opravi Agencija.
The review shall be completed by 20 January 2011.
Ta pregled se zaključi do 20. januarja 2011.
Food additives and uses which are no longer needed shall not be entered in Annex II.
Aditivi za živila in uporabe, ki niso več potrebne, se ne vključijo v Prilogo II.
Food additives authorised for use in food additives in Directive 95/2/EC and their conditions of use shall be entered in Part 1 of Annex III to this Regulation after a review of their compliance with Article 6 thereof.
Aditivi za živila, odobreni za uporabo v aditivih za živila v Direktivi 95/2/ES, in pogoji za njihovo uporabo se vključijo v del 1 Priloge III k tej uredbi po pregledu njihove skladnosti s členom 6 te uredbe.
The measures relating to the entry of such additives in Annex III, which are designed to amend non-essential elements of this Regulation, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Ukrepi v zvezi z omembo teh aditivov v Prilogi III, ki so namenjeni spreminjanju nebistvenih določb te uredbe, se sprejmejo v skladu z regulativnim postopkom s pregledom iz člena 28(4).
Food additives and uses which are no longer needed shall not be entered in Annex III.
Aditivi za živila in uporabe, ki niso več potrebni, se ne vključijo v Prilogo III.
Food additives authorised for use in food flavourings in Directive 95/2/EC and their conditions of use shall be entered in Part 4 of Annex III to this Regulation after a review of their compliance with Article 6 thereof.
Aditivi za živila, odobreni za uporabo v aromah za živila v Direktivi 95/2/ES, in pogoji za njihovo uporabo se vključijo v del 4 Priloge III k tej uredbi po pregledu njihove skladnosti s členom 6 te uredbe.
Specifications of the food additives covered under paragraphs 1 to 3 of this Article shall be adopted, in accordance with Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings], at the moment those food additives are entered in the Annexes in accordance with those paragraphs.
Specifikacije aditivov za živila iz odstavkov 1 do 3 tega člena se v skladu z Uredbo (ES) št. 1331/2008 [o vzpostavitvi skupnega postopka odobritve za aditive za živila, encime za živila in arome za živila] sprejmejo takoj, ko se ti aditivi za živila vključijo v priloge v skladu z navedenima odstavkoma.
The measures relating to any appropriate transitional measures, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, shall be adopted in accordance with the regulatory procedure with scrutiny referred to in Article 28(3).
Ukrepi v zvezi s katerimi koli ustreznimi prehodnimi ukrepi za spremembo nebistvenih določb te uredbe, med drugim z njenim dopolnjevanjem, se sprejmejo v skladu z regulativnim postopkom s pregledom iz člena 28(3).
Until the establishment of the Community lists of food additives as provided for in Article 30 is completed, the Annexes to Directives 94/35/EC, 94/36/EC and 95/2/EC shall be amended, where necessary, by measures, designed to amend non-essential elements of those Directives, adopted by the Commission in accordance with the regulatory procedure with scrutiny referred to in Article 28(4).
Dokler seznami Skupnosti aditivov za živila iz člena 30 ne bodo pripravljeni, se priloge k direktivam 94/35/ES, 94/36/ES in 95/2/ES po potrebi spremenijo z ukrepi, ki so namenjeni spreminjanju nebistvenih določb teh direktiv in jih Komisija sprejme v skladu z regulativnim postopkom s pregledom iz člena 28(4).
Foods placed on the market or labelled before 20 January 2010 which do not comply with Article 22(1)(i) and (4) may be marketed until their date of minimum durability or use-by-date.
Živila, dana v promet ali označena pred 20. januarjem 2010, ki niso skladna z določbami člena 22(1)(i) in (4), se lahko tržijo do datuma minimalne trajnosti ali datuma uporabe.
Foods placed on the market or labelled before 20 July 2010 which do not comply with Article 24 may be marketed until their date of minimum durability or use-by-date.
Živila, dana v promet ali označena pred 20. julijem 2010, ki niso skladna z določbami člena 24, se lahko tržijo do datuma minimalne trajnosti ali datuma uporabe.
Re-evaluation of approved food additives
Ponovna ocena odobrenih aditivov za živila
Food additives which were permitted before 20 January 2009 shall be subject to a new risk assessment carried out by the Authority.
Agencija za aditive za živila, ki so bili dovoljeni pred 20. januarjem 2009, izvede novo oceno tveganja.
After consultation of the Authority, an evaluation programme for those additives shall be adopted by 20 January 2010, in accordance with the regulatory procedure referred to in Article 28(2).
Po posvetovanju z Agencijo se do 20. januarja 2010 sprejme program ocenjevanja za navedene aditive v skladu z regulativnim postopkom iz člena 28(2).
The evaluation programme shall be published in the Official Journal of the European Union.
Program ocenjevanja se objavi v Uradnem listu Evropske unije.
The following acts shall be repealed:
Razveljavijo se naslednji akti:
Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;
Direktivo Sveta z dne 23. oktobra 1962 o približevanju zakonodaj držav članic o barvilih, ki se smejo uporabiti v živilih, namenjenih za prehrano ljudi;
Directive 65/66/EEC;
Direktiva 65/66/EGS;
Directive 78/663/EEC;
Direktiva 78/663/EGS;
Directive 78/664/EEC;
Direktiva 78/664/EGS;
Directive 81/712/EEC;
Direktiva 81/712/EGS;
Directive 89/107/EEC;
Direktiva 89/107/EGS;
Directive 94/35/EC;
Direktiva 94/35/ES;
Directive 94/36/EC;
Direktiva 94/36/ES;
Directive 95/2/EC;
Direktiva 95/2/ES;
Decision No 292/97/EC;
Odločba št. 292/97/ES;
Decision 2002/247/EC.
Odločba 2002/247/ES.
References to the repealed acts shall be construed as references to this Regulation.
Sklicevanja na razveljavljene akte se štejejo za sklicevanja na to uredbo.
By way of derogation from Article 33, the following provisions shall continue to apply until the transfer under Article 30(1), (2) and (3) of this Regulation of food additives already permitted in Directives 94/35/EC, 94/36/EC and 95/2/EC has been completed:
Z odstopanjem od člena 33 se naslednje določbe uporabljajo, dokler se ne zaključi prenos iz člena 30(1), (2) in (3) te uredbe za aditive za živila, ki so že dovoljeni v direktivah 94/35/ES, 94/36/ES in 95/2/ES:
Article 2(1), (2) and (4) of Directive 94/35/EC and the Annex thereto;
člen 2(1), (2) in (4) Direktive 94/35/ES in Priloga k Direktivi;
Article 2(1) to (6), (8), (9) and (10) of Directive 94/36/EC and Annexes I to V thereto;
člen 2(1) do (6), (8), (9) in (10) Direktive 94/36/ES in priloge I do V k Direktivi;
Articles 2 and 4 of Directive 95/2/EC and Annexes I to VI thereto.
člena 2 in 4 Direktive 95/2/ES in priloge I do VI k Direktivi.
Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].
Ne glede na točko (c) se odobritve za E 1103 invertaza in E 1105 lizocim iz Direktive 95/2/ES razveljavijo z učinkom od dne začetka uporabe seznama Skupnosti encimov za živila v skladu s členom 17 Uredbe (ES) št. 1332/2008 [o encimih za živila].
It shall apply from 20 January 2010.
Uporablja se od 20. januarja 2010.
However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011.
Vendar se člen 4(2) za dele 2, 3 in 5 Priloge III uporablja od 1. januarja 2011, člen 23(4) pa se uporablja od 20. januarja 2011.
Article 24 shall apply from 20 July 2010.
Člen 24 se uporablja od 20. julija 2010.
Article 31 shall apply from 20 January 2009.
Člen 31 se uporablja od 20. januarja 2009.
Opinion of the European Parliament of 10 July 2007 (OJ C 175 E, 10.7.2008, p. 142), Council Common Position of 10 March 2008 (OJ C 111 E, 6.5.2008, p. 10), Position of the European Parliament of 8 July 2008 (not yet published in the Official Journal) and Council Decision of 18 November 2008.
Mnenje Evropskega parlamenta z dne 10. julija 2007 (UL C 175 E, 10.7.2008, str. 142), Skupno stališče Sveta z dne 10. marca 2008 (UL C 111 E, 6.5.2008, str. 10), Stališče Evropskega parlamenta z dne 8. julija 2008 (še ni objavljeno v Uradnem listu). Sklep Sveta z dne 18. novembra 2008.
OJ 115, 11.11.1962, p. 2645/62.
UL 115, 11.11.1962, str. 2645/62.
OJ 22, 9.2.1965, p. 373.
UL 22, 9.2.1965, str. 373.
OJ L 223, 14.8.1978, p. 7.
UL L 223, 14.8.1978, str. 7.
OJ L 223, 14.8.1978, p. 30.
UL L 223, 14.8.1978, str. 30.
OJ L 257, 10.9.1981, p. 1.
UL L 257, 10.9.1981, str. 1.
OJ L 48, 19.2.1997, p. 13.
UL L 48, 19.2.1997, str. 13.
OJ L 84, 28.3.2002, p. 69.
UL L 84, 28.3.2002, str. 69.
OJ L 268, 24.9.1991, p. 69.
UL L 268, 24.9.1991, str. 69.
Functional classes of food additives in foods and of food additives in food additives and food enzymes
Funkcijski razredi aditivov za živila v živilih ter aditivov za živila v aditivih za živila in encimih za živila:
‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
„sladila“ so snovi, ki se uporabljajo za sladkanje živil ali kot namizna sladila;
‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.
„barvila“ so snovi, ki dodajo ali obnovijo barvo živila ter vsebujejo naravne sestavine živil in so naravnega izvora ter ki se običajno kot take ne zaužijejo kot živilo in se običajno ne uporabljajo kot tipične sestavine živil.
Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;
Barvila v smislu te uredbe so pripravki iz živil ter druge užitne izvorne snovi naravnega izvora, pridobljene s fizično in/ali kemično ekstrakcijo, pri čemer gre za selektivno ekstrakcijo pigmentov, povezanih s hranilnimi ali aromatskimi sestavinami;
‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;
„konzervansi“ so snovi, ki podaljšajo rok uporabnosti živil tako, da jih ščitijo pred kvarjenjem, ki ga povzročajo mikroorganizmi, in/ali jih ščitijo pred razvojem patogenih mikroorganizmov;
‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;
„antioksidanti“ so snovi, ki podaljšajo rok uporabnosti živil tako, da jih ščitijo pred kvarjenjem, ki ga povzroča oksidacija, kot sta žarkost maščob in sprememba barve;
‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;
„nosilci“ so snovi, ki se uporabljajo za raztapljanje, razredčevanje, razprševanje ali drugo fizikalno spremembo aditiva za živila ali arome, encima za živila, hranila in/ali druge snovi, dodane živilu v hranilne ali fiziološke namene, pri čemer se njegova funkcija (in ne da bi imel sam kakršen koli tehnološki učinek) ne spremeni, z namenom olajšanja ravnanja z njim, njegove uporabe ali rabe;
‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
„kisline“ so snovi, ki povečajo kislost živila in/ali mu dajejo kisel okus;
‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
„sredstva za uravnavanje kislosti“ so snovi, ki spremenijo ali nadzirajo kislost ali alkalnost živila;
‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
„sredstva proti sprijemanju“ so snovi, ki zmanjšujejo težnjo posameznih delcev v živilu, da bi se sprijemali med seboj;
‘anti-foaming agents’ are substances which prevent or reduce foaming;
„sredstva proti penjenju“ so snovi, ki preprečujejo ali zmanjšujejo nastanek pene;
‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
„sredstva za povečanje prostornine“ so snovi, ki povečajo prostornino živila, ne da bi bistveno povečale njegovo energetsko vrednost;
‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;
„emulgatorji“ so snovi, ki omogočajo nastanek ali ohranjanje homogene mešanice dveh ali več medsebojno nezdružljivih faz, kot sta olje in voda, v živilu;
‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;
„emulgirne soli“ so snovi, ki spremenijo beljakovine v siru v razpršeno obliko in tako pripomorejo k homogeni porazdelitvi maščobe in drugih sestavin;
‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;
„utrjevalci“ so snovi, ki omogočajo ali ohranjajo čvrstost sadja ali zelenjave ali v povezavi z želirnimi sredstvi tvorijo ali utrdijo žele;
‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
„ojačevalci arome“ so snovi, ki izboljšajo obstoječi okus in/ali vonj živila;
‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
„sredstva za penjenje“ so snovi, ki omogočajo homogeno razpršitev plinaste faze v tekočem ali v trdem živilu;
‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
„želirna sredstva“ so snovi, ki dajejo živilu teksturo s tvorbo želeja;
‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;
„sredstva za glaziranje“ so snovi (vključno z mazivi), ki dajejo živilu lesk ali tvorijo zaščitno oblogo na njegovi zunanji površini;
‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;
„sredstva za ohranjanje vlage“ so snovi, ki preprečujejo izsušitev živil pri nizki vlažnosti zraka ali pospešujejo raztapljanje praška v vodi;
‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
„modificirani škrobi“ so snovi, pridobljene z enim ali več kemičnimi postopki iz jedilnega škroba, ki je bil lahko izpostavljen fizikalnim ali encimatskim postopkom in ki je lahko beljen ali razredčen s kislino ali lugom;
‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
„plini za pakiranje“ so plini, razen zraka, ki se dovajajo v embalažo pred namestitvijo živila v navedeno embalažo, med njo ali po njej;
‘propellants’ are gases other than air which expel a foodstuff from a container;
„potisni plini“ so plini, razen zraka, ki potisnejo živilo iz embalaže;
‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
„sredstva za vzhajanje“ so snovi ali njihove kombinacije, ki sproščajo plin in tako povečajo prostornino različnih vrst testa;
‘sequestrants’ are substances which form chemical complexes with metallic ions;
„veziva“ so snovi, ki tvorijo kemične komplekse s kovinskimi ioni;
‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;
„stabilizatorji“ so snovi, ki vzdržujejo fizikalno-kemično stanje živila; stabilizatorji vključujejo snovi, ki vzdržujejo homogeno razpršenost dveh ali več snovi, ki se v živilu med seboj ne mešajo, snovi, ki stabilizirajo, ohranijo ali poudarijo obstoječo barvo živila, ter snovi, ki povečajo sposobnost vezave živil, vključno z nastankom navzkrižnih povezav med beljakovinami, ki omogočajo vezavo delcev živil v rekonstituiranih živilih;
‘thickeners’ are substances which increase the viscosity of a foodstuff;
„sredstva za zgostitev (gostila)“ so snovi, ki povečujejo viskoznost živila;
‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality.
„sredstva za obdelavo moke“ so snovi, razen emulgatorjev, ki so dodane moki ali testu za izboljšanje njunih pecilnih lastnosti.
Community list of food additives approved for use in foods and conditions of use.
Seznam Skupnosti aditivov za živila, odobrenih za uporabo v živilih, in pogoji uporabe
Community list of food additives approved for use in food additives, food enzymes and food flavourings, and their conditions of use.
Seznam Skupnosti aditivov za živila, odobrenih za uporabo v aditivih za živila, encimih za živila in aromah za živila, ter pogoji uporabe.
Community list of carriers in nutrients and their conditions of use.
Seznam Skupnosti nosilcev v hranilih ter pogoji uporabe
Carriers in food additives
Nosilci v aditivih za živila
Food additives other than carriers in food additives
Aditivi za živila, razen nosilcev v aditivih za živila
Food additives including carriers in food enzymes
Aditivi za živila, vključno z nosilci v encimih za živila
Food additives including carriers in food flavourings
Aditivi za živila, vključno z nosilci v aromah za živila
Carriers in nutrients and other substances added for nutritional and/or for other physiological purposes
Nosilci v hranilih ter druge snovi, dodane v hranilne in/ali druge fiziološke namene
Traditional foods for which certain Member States may continue to prohibit the use of certain categories of food additives
Tradicionalna živila, za katera lahko nekatere države članice še naprej prepovedujejo uporabo nekaterih kategorij aditivov za živila
Foods
Živila
Categories of additives which may continue to be banned
Kategorije aditivov, ki so lahko še naprej prepovedane
Traditional German beer (Bier nach deutschem Reinheitsgebot gebraut)
tradicionalno nemško pivo („Bier nach deutschem Reinheitsgebot gebraut“)
All except propellant gases
vse razen potisnih plinov
Traditional French bread
tradicionalni francoski kruh
Traditional French preserved truffles
tradicionalne francoske konzervirane gomoljike
Traditional French preserved snails
tradicionalni francoski konzervirani polži
Traditional French goose and duck preserves (confit)
tradicionalne francoske gosje in račje konzerve („confit“)
Traditional Austrian ‘Bergkäse’
tradicionalni avstrijski „Bergkäse“
All except preservatives
vse razen konzervansov
Traditional Finnish ‘Mämmi’
tradicionalni finski „Mämmi“
Traditional Swedish and Finnish fruit syrups
tradicionalni švedski in finski sadni sirupi
Colours
barvila
Traditional Danish ‘Kødboller’
tradicionalni danski „Kødboller“
Preservatives and colours
konzervansi in barvila
Traditional Danish ‘Leverpostej’
tradicionalni danski „Leverpostej“
Preservatives (other than sorbic acid) and colours
konzervansi (razen sorbinske kisline) in barvila
Traditional Spanish ‘Lomo embuchado’
tradicionalni španski „Lomo embuchado“
All except preservatives and antioxidants
vse razen konzervansov in antioksidantov
Traditional Italian ‘Mortadella’
tradicionalna italijanska „Mortadella“
All except preservatives, antioxidants, pH-adjusting agents, flavour enhancers, stabilisers and packaging gas
vse razen konzervansov, antioksidantov, sredstev za uravnavanje kislosti, ojačevalcev arome, stabilizatorjev in plina za pakiranje
Traditional Italian ‘Cotechino e zampone’
tradicionalni italijanski „Cotechino e zampone“
List of the food colours referred to in Article 24 for which the labelling of foods shall include additional information
Barvila za živila iz člena 24, za katera je treba pri označevanju živil navesti dodatne informacije
Foods containing one or more of the following food colours
Živila, ki vsebujejo eno ali več naslednjih barvil za živila
Sunset yellow (E 110) [1]
oranžno FCF (E 110) [1]
‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.
„ime ali številka E barvil(a)“: lahko škodljivo vpliva na aktivnost in pozornost otrok
Quinoline yellow (E 104) [1]
kinolinsko rumeno (E 104) [1]
Carmoisine (E 122) [1]
karmoizin (E 122) [1]
Allura red (E 129) [1]
rdeče AC (E129) [1]
Tartrazine (E 102) [1]
tartrazin (E 102) [1]
With the exception of foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells.
z izjemo živil, pri katerih je bilo barvilo uporabljeno za označevanje zdravstvene ustreznosti in drugih označevanj, ki so potrebna za mesne izdelke, ter žigosanja ali okrasnega barvanja jajčnih lupin.
Corrected by OJ L 191, 28.5.2004, p. 1.
Popravljena različica v UL L 191, 28.5.2004, str. 1.
Ponceau 4R (E 124) [1]
rdeče R4 (E 124) [1]
Corrigendum to Council Decision 2009/242/EC of 16 March 2009 appointing one Italian member of the Committee of the Regions
Popravek Sklepa Sveta 2009/242/ES z dne 16. marca 2009 o imenovanju italijanskega člana Odbora regij
(Official Journal of the European Union L 72 of 18 March 2009)
(Uradni list Evropske unije L 72 z dne 18. marca 2009)
On page five in the closing formula, the signature:
Stran 5, podpis v zaključnem besedilu se spremeni:
Chatel’,
Chatel“
Regulation (EC) No 1334/2008 of the European Parliament and of the Council
Uredba (ES) št. 1334/2008 Evropskega parlamenta in Sveta
on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC
o aromah in nekaterih sestavinah živil z aromatičnimi lastnostmi za uporabo v in na živilih ter spremembi Uredbe Sveta (EGS) št. 1601/91, uredb (ES) št. 2232/96 in (ES) št. 110/2008 ter Direktive 2000/13/ES
Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production [3] needs to be updated in the light of technical and scientific developments.
Direktivo Sveta 88/388/EGS z dne 22. junija 1988 o približevanju zakonodaje držav članic o aromah za uporabo v živilih in izhodnih surovinah za njihovo proizvodnjo [3] bi bilo treba posodobiti glede na tehnični in znanstveni razvoj.