The lab is still dealing with the aftermath of Hurricane Irma. Due to power outages in Miami, delivery of results will unfortunately be delayed.
The Flavouring Regulation (EC) No 1334/2008 of the European Parliament and of the Council lays down general requirements for safe use of flavourings and provides definitions for different types of flavourings. It also identifies specific requirements for use of the term “natural”. The regulation not only applies to flavourings but also to source materials, foods containing flavourings and certain food ingredients with flavouring properties.
According to the Regulation, “natural flavouring substances” are obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption, by one or more of the traditional food preparation processes. Flavourings correspond to substances that are naturally present and have been identified in nature.
The Regulation also states that flavouring substances or flavouring preparations should only be labelled as “natural” if their flavouring component comprises only “natural flavouring substances.”
(EC) No 1334/2008 was adopted in December 2008 and entered into force in January 2009.
In its Guidance Document on the EC Regulation on Flavourings, the European Flavour Association (EFFA) recognizes Carbon-14 (radiocarbon) measurement as a tool for assessing the natural origin of the raw materials used.
The EFFA says that if a flavouring substance analysed by radiocarbon analysis is found devoid of radioactivity, this is “robust proof” that the material has been generated from fossil fuel substrates.
According to the EFFA, flavouring substances can be considered to have “modern” activity when they show typical radiocarbon determinations between 100-115% of the standard modern activity of 14.5 dpm/g (± 5%), while radiocarbon activity below 13.8 dpm/g may be indicative of mixtures of natural flavouring substances with their non-natural counterparts.
ISO 17025-accredited Beta Analytic provides high-quality Carbon-14 analyses to determine the percentage of natural versus synthetic content of flavourings and other substances. Results are reported in 2-5 business days. The Miami-based lab measures isotopic ratios and reports results for natural products source testing according to ISO 16620-2 8.3.2: biobased carbon content as a fraction of total carbon. The report includes these data: % biobased carbon content, % modern carbon, radiocarbon activity (dpm/g) and d13C relative to VPDB.
Last Updated February 2017