Singapore Flavouring Regulations

In these Regulations, “flavouring agent” means any wholesome substance that when added or applied to food is capable of imparting taste or odour, or both, to a food.

In principle, SFA has no objection to the use of flavouring substances that have been evaluated and endorsed by recognised international bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the Flavour and Extract Manufacturers’ Association (FEMA), or the European Food Safety Authority (EFSA), under good manufacturing practice (GMP), provided that the flavouring preparations do not contain any of the prohibited substances listed under Regulation 22(7) of the Food Regulations.

No person shall import, sell, advertise, manufacture, consign or deliver any natural or synthetic flavouring essence or extract which is contained in a solvent other than a permitted solvent, namely, 1,3‑propanediol, benzyl alcohol, beta-cyclodextrin, diacetin, diethyl ether, ethyl acetate, ethyl alcohol, glycerol, isopropyl alcohol, propylene glycol, triacetin and water.

The permitted solvents referred to in paragraph (2) other than water shall conform with the British Pharmacopoeia standard.

The use of coumarin, tonka bean, safrole, sassafras oil, dihydrosafrole, isosafrole, agaric acid, nitrobenzene, dulcamara, pennyroyal oil, oil of tansy, rue oil, birch tar oil, cade oil, volatile bitter almond oil containing hydrocyanic acid and male fern as flavouring agents is prohibited.

No person shall import, sell, advertise, manufacture, expose or offer for sale, consign or deliver with a view to it being used in the preparation of food for human consumption, any synthetic flavouring essence or extract which contains any of the prohibited substances specified in paragraph (7).

Natural flavouring agents shall include natural flavouring essences, spices and condiments.

Natural flavouring essences or extracts shall be preparations in any permitted solvent or any combination of permitted solvents, with or without sweeteners other than sweetening agents, permitted colouring matter or chemical preservatives, of sapid or odoriferous principles, or both, derived from a plant after which the flavouring extract or essence is named.

Synthetic flavouring essences or extracts shall include any artificial flavour or imitation flavour which may resemble the sapid or odoriferous principles of an aromatic plant, fruit or vegetable or any other food, except that the flavouring principle shall be derived in whole, or in part, from either chemical synthesis or any other sources that does not involve extraction or isolation therefrom of the sapid or odoriferous principles present in an aromatic plant, fruit or vegetable or any other food.

No person shall import, sell, advertise, manufacture, consign or deliver any flavour enhancer for use in food intended for human consumption other than: (a) ethyl maltol; (b) L-glutamic acid, mono-sodium L-glutamate, monopotassium L-glutamate, calcium di‑L‑glutamate, monoammonium L-glutamate and magnesium di-L-glutamate; (c) Inosinic acid, guanylic acid, di-sodium 5’‑inosinate … (d) L-cysteine; (e) L-theanine in the following foods at a level not exceeding 1000 ppm … (f) L-theanine in salt substitutes at a level not exceeding 15,000 ppm.

No person shall import, sell, advertise, manufacture, consign or deliver any article of food intended for human consumption containing a flavour enhancer other than a permitted flavour enhancer specified in paragraph (2).

11. Any flavouring — Flavour or flavouring, qualified by the words “natural”, “nature identical” or “artificial”, or a combination of any of these words, if applicable

where any food or ingredient mentioned in sub‑paragraph (ea) is carried over from an ingredient into a finished food product, the food or ingredient mentioned in that sub‑paragraph (as the case may be) must be specified by its appropriate designation, but not by the generic term for it in the second column of the First Schedule

a list of ingredients containing the appropriate designation of each ingredient (other than any processing aid) … “appropriate designation” means a name or description (being a specific and not a generic name or description) that indicates the true nature of the ingredient or constituent to which it is applied except as provided in the First Schedule

A person must not carry on a non‑retail food business except in accordance with a licence issued to the person by the Director‑General under this Part.

(h) the processing or packing of herbs or spices for the purpose of sale to wholesalers or retail food businesses, or for export; (i) manufacturing or preparing (including by blending and packing) dry mix products such as cake mix, drinking chocolate, tea bags and powdered soup for sale to wholesalers or retail food businesses, or for export

Under the Administration of Muslim Law Act (AMLA), MUIS is vested with the sole legal powers to issue Halal certificates in Singapore.

Established in 1978, MUIS Halal Certification is voluntary.

(c) High — Halal certificates marks from MUIS and/or MUIS-recognised Halal certification bodies

Contain flavouring, gelatine or meat and its derivatives

Flavourings are products that are added to food to impart, modify, or enhance the flavour of food (with the exception of flavour enhancers considered as food additives under the Codex Class Names and the International Numbering System for Food Additives - CAC/GL 36-1989). Flavourings do not include substances that have an exclusively sweet, sour, or salty taste (e.g. sugar, vinegar, and table salt). Flavourings may consist of flavouring substances, natural flavouring complexes, thermal process flavourings or smoke flavourings and mixtures of them and may contain non-flavouring food ingredients (Section 2.3) within the conditions as referred to in 3.5. They are not intended to be consumed as such.

Natural flavouring substances are flavouring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the components of the flavouring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g. drying, torrefaction (roasting) and fermentation). This means substances that have been identified / detected in a natural material of animal or vegetable origin.

Synthetic flavouring substances are flavouring substances formed by chemical synthesis.

The use of flavourings is justified only where they impart or modify flavour to food, provided that such use does not mislead the consumer about the nature or quality of food.

Clause 3 Manufacturers or Importers of Foods for sale … can sell the former products, but not exceed two years from the date of this notification come into force.

2. Peraturan-Peraturan ini mula berkuat kuasa pada 1 Mac 2027.

Tạm ngưng hiệu lực áp dụng cho đến khi … có hiệu lực thi hành … Nghị định số 46/2026/NĐ-CP ngày 26 tháng 01 năm 2026 … 15/2018/NĐ-CP ngày 02 tháng 02 năm 2018 … tiếp tục có hiệu lực

The Food and Drug Administration (FDA or we) is proposing to require the submission of generally recognized as safe (GRAS) notices for the use of a human or animal food substance purported to be GRAS under the conditions of its intended use under the Federal Food, Drug, and Cosmetic Act (FD&C Act).

Either electronic or written comments on the proposed rule must be submitted by December 9, 2026.

(a) 1 July 2029 for food categories 1.7. (Cheese and cheese products), 8. (Meat), 9.2. (Processed fish and fishery products including crustaceans and molluscs), 9.3. (Fish roe) and their corresponding sub-categories; (b) 1 July 2026 for all other food categories.

(i) Generally Recognised as Safe (GRAS) lists of flavouring substances published by the Flavour and Extract Manufacturers’ Association of the United States from 1960 to 2024 (edition 31);