where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.

where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.

However, if under certain circumstances the additive does have a technological function in the compound foodstuff, it should be considered as an additive of the compound foodstuff and not as an additive of the flavouring, and the relevant rules relating to the additive in the particular foodstuff should apply, including the labelling rules laid down in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs .

This specifies a 1g/kg limit to the amount of E432 to E436 polysorbates in the final foodstuff where liquid smoke flavourings and flavourings based on spice oleoresins are used, rather than specifying a limit to the amount of these additives in the flavouring itself, as a better way of controlling the amount of these polysorbates in foodstuffs; 1g/kg is the lowest level already authorised in certain foods by Directive 95/2/EC; and by setting the level of additive in the foodstuff, the additive has to be labelled on final food produc ...[+++]ts.

Consequently, the relevant rules relating to the additive in the particular foodstuff shall apply, including the labelling rules laid down in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs and Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production".

The implementation of the Directive is the responsibility of the European Commission, assisted by the Standing Committee on Foodstuffs (authorisation of national rules relating to certain foodstuffs and making provision for the listing of ingredients in addition to the name under which the product is sold, derogations in respect of compulsory particulars, description of an additive as an ingredient, changes to the annexes, adoption of transitional measures, etc.).