Recently, EFSA has declared in an expressed report, a positive opinion in connection with the "alimentary security" of the rosemary extracts used as aromaic-antioxidant agents, in a more and more growing one numbers of foods. This fact, supposes openly, the possibility of a quick iclusion of these extracts in the positive lists of ingredients and food preservatives, obviously with its corresponding E number.
Up to now, the rosemary extracts have come using you under the denoination "natural flavour", without expressing explicitly (labelling) that they were being used more for their antioxidant (of ancestral knowledge) properties than for their characteristic aroma.
It is still a certain road to travel (not too long), until the definitive qualification of the rosemary extract like food regulated preservative, being two the main aspects that are to profile and to define on one hand, what extract type it should be that finally approved one that active compounds should contain and, in general which should be their definitive specifications; for other, to settle down in a logical way where it will finish the concept of "natural flavour" and the one will begin of "regulated antioxidant", the deorization level, monoterpenes, ratio diterpenes /monoterpenes, etc...?
Given the progressive increment of the use of this natural antioxidant one in front of the habitual setback of the synthetic ones, in a next future some companies, probably, will begin to include in their labels the term "rosemary extract E-3XX", other on the other hand perhaps decide to maintain the denomination of "natural flavour". Before this, which will final consumer`s reaction be?, surprise, strangeness, stillness, security, doubts, ill will...?
We would like that, through this blog, research people, producers of plant extracts and food additives, makers of food products, food authorities and consumers, manifested their opinion about this dichotomy. We wait your comments. Thanks to all.
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