# Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes and amending Council Directive 83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) No 258/97 (Text with EEA relevance), Article 3: Definitions

Extent: E+W+S+N.I.

1. For the purposes of this Regulation, the definitions laid down in Regulation (EC) No 178/2002, Regulation (EC) No 1829/2003 and Regulation (EC) No 1333/2008 [on food additives] shall apply.
2. The following definitions shall also apply:
(a) ‘food enzyme’ means a product obtained from plants, animals or micro-organisms or products thereof including a product obtained by a fermentation process using micro-organisms:
(i)containing one or more enzymes capable of catalyzing a specific biochemical reaction; and
(ii)added to food for a technological purpose at any stage of the manufacturing, processing, preparation, treatment, packaging, transport or storage of foods;
(b) ‘food enzyme preparation’ means a formulation consisting of one or more food enzymes in which substances such as food additives and/or other food ingredients are incorporated to facilitate their storage, sale, standardisation, dilution or dissolution.
(c) “Authority” means—
(i) as regards England and Wales, the Food Standards Agency;
(ii) as regards Scotland, Food Standards Scotland;

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Source: https://www.legislation.gov.uk/eur/2008/1332/article/3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-1332/article-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.