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Natural flavouring
The Flavourings in Food (Amendment) Regulations 1994 now provides a legal definition to supersede that provided in relation to flavourings in the FAC Guidelines on the use of the word 'natural'. It provides that a 'natural' flavouring may be obtained from vegetable or animal material by enzymatic or microbiological methods as well as physical ones; and that if the name of the flavouring refers to its vegetable or animal origin, it can only be designated 'natural' if it is derived wholly or mainly from the named vegetable or animal source.
Nature-Identical
A term applied to flavouring substances or mixtures thereof that have been synthesised or isolated from aromatic raw materials but are chemically identical with substances found in natural products used for human consumption.
Novel (food, process)
Food or food ingredients produced from raw material that has not hitherto been used (or has been used only to a small extent) for human consumption in the area of the world in question, or that is produced by a new or extensively modified process not previously used in the production of food. A question open to debate is "At what point does a novel food (e.g. mycoprotein), having come on the market and being fairly widely consumed, cease to be a novel food?" Any person or company contemplating marketing in the UK a novel food or one containing a novel ingredient must make a prior submission to the Advisory Committee on Novel Foods and Processes (ACNFP).
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