FOOD Title and commencement 1 These Regulations may be cited as the Flavourings in Food (Amendment) Regulations 1994 and shall come into force on 30th June 1994. Amendment of the Flavourings in Food Regulations 1992 2 The Flavourings in Food Regulations 1992 shall be amended as follows— a in paragraphs (1) and (2) of regulation 5 (use of the word “natural” and similar expressions), for the words “a business sale”, in both cases where they occur, there shall be substituted the following words— either a business sale or a consumer sale ; b immediately following paragraph (3) of regulation 5, there shall be inserted the following paragraph— 4 No person shall make a consumer sale of any relevant flavouring in contravention of the requirements of this regulation. Amendment of the Food Labelling Regulations 1984 and the Food Labelling (Scotland) Regulations 1984 3 The Food Labelling Regulations 1984 and the Food Labelling (Scotland) Regulations 1984 shall be amended as follows— a in paragraph (1) of regulation 2 (interpretation), respectively, there shall be inserted immediately after the definition of edible ice the following definitions— the noun “flavouring” has the meaning assigned to “relevant flavouring” in the Flavourings in Food Regulations 1992; “flavouring preparation” has the meaning assigned to it by the Flavourings in Food Regulations 1992; “flavouring substance” has the meaning assigned to it by the Flavourings in Food Regulations 1992; b immediately after paragraph (4) in regulation 15 (names of ingredients), respectively, there shall be inserted the following paragraphs— 4A Where an ingredient is added to or used in a food as a flavouring it shall be identified by either— a the word “flavouring” or, where more than one such ingredient is used, “flavourings”, or b a more specific name or description of the flavouring (or flavourings). 4B The word “natural”, or any other word having substantially the same meaning, may be used for an ingredient being a flavouring only where the flavouring component (or components) of such an ingredient consists (or consist) exclusively of— a a flavouring substance (or flavouring substances) which is (or are) obtained, by physical, enzymatic or microbiological processes, from material of vegetable or animal origin which material is either raw or has been subjected to a process normally used in preparing food for human consumption and to no process other than one normally so used, b a flavouring preparation (or flavouring preparations), or c both of (a) and (b) above. 4C If the name of an ingredient being a flavouring refers to the vegetable or animal nature or origin of the substance (or substances) which it incorporates, the word “natural”, or any other word having substantially the same meaning, may not be used for that ingredient unless the flavouring component (or components) of that ingredient has (or have) been isolated, by physical, enzymatic or microbiological processes or by a process normally used in preparing food for human consumption, wholly or mainly from that vegetable or animal source. 4D In paragraph (4B) and (4C) of this regulation— a distillation and solvent extraction shall be regarded as included among types of physical process, and b drying, torrefaction and fermentation shall be treated as included among the types of process normally used in preparing food for human consumption. ; c in Schedule 4, respectively, the word “Flavourings 2 ” and note no. 2 to that Schedule shall be deleted. In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on Gillian Shephard Minister of Agriculture, Fisheries and Food 23rd May 1994. Signed by authority of the Secretary of State for Health: Cumberlege Parliamentary Under Secretary of State, Department of Health 23rd May 1994 John Redwood Secretary of State for Wales 24th May 1994 Hector Monro Parliamentary Under Secretary of State, Scottish Office 24th May 1994