{
  "url": "https://openlegislation.uk/eu-regulation-2008-1334/annex-IV/part-B",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-1334/annex-IV/part-B.json",
  "legislation": "eur/2008/1334",
  "legislation_title": "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)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2008-1334",
  "path": "annex/IV/part/B",
  "kind": "part",
  "number": "B:",
  "heading": "Conditions of use for flavourings and food ingredients with flavouring properties produced from certain source materials",
  "text": "Source material\nConditions of use\nLatin name\nCommon name\nQuassia amara L. and\nPicrasma excelsa (Sw)\nQuassia\nFlavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of beverages and bakery wares\nLaricifomes officinales (Vill.: Fr) Kotl. et Pouz\nor\nFomes officinalis\nWhite agaric mushroom\nFlavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of alcoholic beverages\nHypericum perforatum L.\nSt John’s wort\nTeucrium chamaedrys L.\nWall germander",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/1334/annex/IV/part/B",
    "retrieved_at": "2026-11-01T14:51:44.668890+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}