Regulation of the Chairperson of Indonesian NADFC No. 22 of 2016 concerning Requirements on the Use of Flavouring Food Additives.

This regulation specifies the requirements on the use of flavouring as food additive in processed food as follows:

•  Flavouring food additives referred to in this regulation are classified as natural flavouring, naturally identical flavouring, and artificial flavouring. The classification is based on the source and the process of flavouring production. For labeling purposes, naturally identical and artificial flavouring must be stated in the label as artificial flavouring;

•  The allowed substances used in flavouring are listed in Annex 1. The use of flavouring substances other than those listed in Annex 1 should only be used after obtaining approval from the Chairperson of NADFC;

•  The allowed adjunct flavouring are listed in Annex 3;

•  The maximum residue for extraction solvent flavouring in food product are listed in Annex 4;

•  The flavourings allowed to be used in follow up formula are listed in Annex 5;

•  The flavourings allowed to be used in complementary foods for infants and young children are listed in Annex 6.

Flavouring and processed food containing flavourings which have obtained a marketing approval must adhere to this regulation no later than 24 months from the enactment of this regulation.

Flavouring and processed food containing flavourings which are submitted before the enactment of this regulation will be processed based on the Indonesia's National Standard on flavouring.