Rosemary extracts get final EU approval for food preservation

Demand for natural preservatives has increased over the past several years, as consumers have demanded fewer unfamiliar and artificial ingredients.

Rosemary extracts have received recognition as safe and effective antioxidants for food preservation, according to new directives published in the European Commission’s official journal. The directives specify the range of applications for which the extracts can be used, including fats and oils, bakery products, meats, dehydrated soups and potatoes, as well as nutritional supplements, such as fish oils. They also clarify that “dietary exposure resulting from the proposed uses and use levels were of no safety concern”, confirming EFSA’s scientific opinion.

“The latest news will boost further the demand for antioxidant rosemary extracts as some major food companies were waiting for clarifications of the regulatory status and the final EU-approval to use rosemary extracts in their products.”

Demand for natural preservatives has increased over the past several years, as consumers have demanded fewer unfamiliar and artificial ingredients. Under the clarified rules, manufactures will need to label the ingredient: ‘antioxidant: extract of rosemary’ or ‘antioxidant: E 392’.
“Obviously ‘antioxidant: extract of rosemary’ is more advantageous in terms of labelling,” Demur said. “It is a very consumer-friendly name.”

He added that the EU directives are also important as they identify the two main components responsible for rosemary extracts’ antioxidant effect: carnosic acid and carnosol. Therefore, it is important that food and dietary supplement makers are aware of the levels of these components in the extract they use.

Fuente:http://www.foodqualitynews.com/Innovation/Rosemary-extracts-get-final-EU-approval-for-food-preservation
Aporte: Víctor Tardón