The general framework for food flavourings in the European Community was established by Council Directive 88/388/EEC 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. This Directive lays down general requirements for safe use of flavourings in food and provides definitions for different types of flavourings and maximum levels for certain substances that are naturally present in flavourings and in food ingredients with flavouring properties, but which may raise concern for human health.

Commission Directive 91/71/EEC of 16 January 1991 ccompleting Council Directive 88/388/EEC sets out labelling rules on flavourings.

It was necessary to update these Directives in the light of technical and scientific developments. Therefore, the Commission proposed on 28 July 2006 a new Regulation on flavourings and certain food ingredients with flavouring properties (see page History of the adoption procedure of new regulations).

The new Regulation (EC) No 1334 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods was adopted on 16 December 2008. This Regulation repeals Council Directive 88/388/EEC and Commission Directive 91/71/EEC as from 20 January 2011 on.

Similar to the previous legislation, the Regulation lays down general requirements for safe use of flavourings and provides definitions for different types of flavourings. The Regulation sets out flavourings and source materials for which an evaluation and approval is required. The Community list of flavourings substances will be laid down in Annex I by 31 December 2010. The Regulation prohibits the addition of certain substances as such to food and lays down maximum levels for certain substances, which are naturally present in flavourings and in food ingredients with flavourings properties, but which may raise concern for human health.

The Regulation also sets out the rules for labelling of flavourings from business to business and for sale to the final consumers. It also describes the specific requirements for use of the term "natural".