6/23/2011 --- Kalsec, a leading rosemary extract producer, has raised concerns over "inaccurate and confusing labeling advice surrounding recently instigated EU legislation permitting the use of specific rosemary extracts as approved additives: antioxidants."

On April 1, 2011, the European Union implemented new Directives (2010/67/EU and 2010/69/EU) stating the criteria under which some rosemary extracts may be utilised and labelled in some foods as a food additive of the antioxidant class. Based on these criteria, rosemary extracts containing carnosic acid and carnosol (two of the active antioxidant components found in rosemary) must be produced by one of four precise extraction methods and must meet purity criteria which include specified and limited flavour content.

There is no intention with the new legislation to remove rosemary as a flavouring material from the European diet. Rosemary extracts, as well as herb and spice extracts such as sage, marjoram, oregano and thyme, can still be used as flavourings. Rosemary extracts produced by Kalsec for flavouring purposes are classified as Natural Flavouring preparations under EU Regulation 1334/2008.

“In many cases, the addition of rosemary flavour is essential to the character and authenticity of the food or product and is a matter for the food manufacturer to determine,” said Paul Filby, Vice President International Business. “The desired flavour impact may vary from a soft and subtle note to a bold impactful flavour.”

Consequently, the new legislation has no effect on these decisions and is designed to allow defined deodorised Rosemary extracts to be labelled and used in foods as additives: antioxidants. Kalsec produces rosemary extracts to meet all requirements of the food and beverage manufacturer, whether those requirements are for flavouring or for an antioxidant that will fully meet the new legislation.