3. Compositional Aspects
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3. Compositional Aspects
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General Foods
France
This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.
3.1 Composition Requirements
Please refer to Section 3.1 - Composition Requirements - of the "General Foods" guidebook for the EU.
3.2 Raw Material Requirements
Please refer to Section 3.2 - Raw Material Requirements - of the "General Foods" guidebook for the EU.
3.3 Fortification
Please refer to Section 3.3 - Fortification - of the "General Foods" guidebook for the EU.
3.4 Other Permitted Ingredients
Please refer to Section 3.4 - Other Permitted Ingredients - of the "General Foods" guidebook for the EU.
3.5 Permitted Additives
Please refer to Section 3.5 - Permitted Additives - of the "General Foods" guidebook for the EU.
3.6 Permitted Flavors and Colors
In addition to the EU requirement outlined in Section 3.6 - Permitted Flavors and Colors - of the "General Foods" guidebook for the EU, the local DGCCRF authority issued guidance on the legal name of food when flavoring is added (please refer to Section 4.4 of this guidebook).
3.7 Permitted Processing Aids
In addition to the EU requirement outlined in Section 3.7 - Permitted Processing Aids - of the "General Foods" guidebook for the EU, a French Decree N°2011-509 [1] defines the rules for processing aids, and the French Order of 16 October 2006 [2] lists the authorized processing aids in food products. These rules apply to food manufacturers based in France but can be used as guidance for importers because of the absence of rules at the EU level.
3.8 Additional Notes
Please refer to Section 3.8 - Additional Notes - of the "General Foods" guidebook for the EU.
Additionally, the below applies:
Endocrine disruptors
Food and goods (including food contact packaging used) containing substances at levels greater than 0,1% with proven or suspected endocrine disruptive properties must inform French consumers [3]. The list of substances has been defined; it includes food ingredients such as cholecalciferol (Vitamin D3) [4]. Consumers must be informed by dematerialized information, via a phone application called Scan4Chem.
3.9 References
1. Decree n°2011-509 of 10 May 2011 laying down the conditions of authorisation and of use of processing aids that can be used in the manufacture of foodstuffs intended to human consumption
2. Order of 19 October 2006 relating to the use of processing aids in the manufacture of certain foodstuffs
3. Decree n.º 2021-1110 du 23 August 2021 relating to the provision of information enabling the identification of endocrine disruptors in a product
https://www.legifrance.gouv.fr/jorf/id/JORFTEXT000043964950
4. Order of 28 September 2023 establishing the list of substances presenting endocrine disrupting properties
https://www.legifrance.gouv.fr/jorf/id/JORFTEXT000048193237
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