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The Committee of Experts on Flavouring Substances is undertaking a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source mat

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic addit

This reprint of the 4th edition of the "Blue Book" contains the toxicological evaluation of 899 flavouring substances.

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet pro