3.0 GENERAL PRINCIPLES FOR THE USE OF FLAVOURINGS
3.1 The use of flavourings in food should not lead to unsafe levels of their intake.
3.2 Flavourings should be of a purity suitable for use in food. Unavoidable impurities should not be
present in the final food at levels that would pose an unacceptable risk to health.
3.3 The use of flavourings is justified only where they impart or modify flavour to food, provided that
such use does not mislead the consumer about the nature or quality of food.
3.4 Flavourings should be used under conditions of good manufacturing practice, which includes limiting
the quantity used in food to the lowest level necessary to accomplish the desired flavouring effect.
3.5 Flavourings may contain non-flavouring food ingredients, including food additives and foodstuffs,
necessary for their production, storage, handling, and use. Such ingredients may also be used to facilitate
the dilution, dissolution, or dispersion of flavourings in food. Non-flavouring food ingredients should be: