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Council Directive 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Member States relating to flavourings for use in foodstuffs and to source materials for their production (88/388/EEC) (repealed)

EU Directive 1988/388 · Adopted 22 June 1988 · Extends to United Kingdom

Original text. legislation.gov.uk does not revise this item, so later amendments are not shown here. Changes made to it are listed under each provision when known.

Council Directive

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

(88/388/EEC) (repealed)

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Annotations to the whole text

Textual amendments

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Repealed by Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance).

Contents

  1. 1Article 1 Repealed
  2. 2Article 2 Repealed
  3. 3Article 3 Repealed
  4. 4Article 4 Repealed
  5. 5Article 5 Repealed
  6. 6Article 6 Repealed
  7. 7Article 7 Repealed
  8. 8Article 8 Repealed
  9. 9Article 9 Repealed
  10. 9aArticle 9a Repealed
  11. 10Article 10 Repealed
  12. 11Article 11 Repealed
  13. 12Article 12 Repealed
  14. 13Article 13 Repealed
  15. 14Article 14 Repealed
  16. Annex IMaximum limits for certain undesirable substances present in foodstuffs as consumed as a result of the use of flavourings Repealed
  17. Annex IIMaximum limits for certain substances obtained from flavourings and other food ingredients with flavouring properties present in foodstuffs as consumed in which flavourings have been used Repealed

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Annex IMaximum limits for certain undesirable substances present in foodstuffs as consumed as a result of the use of flavouringsF1

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Annex IIMaximum limits for certain substances obtained from flavourings and other food ingredients with flavouring properties present in foodstuffs as consumed in which flavourings have been usedF1

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