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Updated by SFA Herbal or botanical ingredients, when added to food products, should not confer any medicinal and/or therapeutic properties to the food. This is because food is generally consumed ad libitum and for nutritional purposes, as opposed to medicines and pharmaceuticals, which are consumed to treat or alleviate a condition of the body. New applications for the use of botanical ingredients in food therefore, may only be considered if the ingredient does not impart any medicinal or therapeutic property to the food product. If this is the case, your company may then proceed with the application by providing us with the following information for each ingredient:
a. Information relating to the identity of the ingredient including
(i) The full scientific name of the botanical species used
(ii) The exact part of the named species that will be used.
(iii) Chemical specifications for the ingredient used, including levels of active components present.
b. Brief description of the manufacturing process of the ingredient.
c. Types of food products intended to be added with the ingredient, and the amount of the ingredient present in per serving of the products.
d. The intended purpose for the addition of the ingredient at the levels present in the product.
e. Supporting information on the history of use of the ingredient in food.
f. Documentary references indicating that the level of ingredient used will not impart any medicinal or therapeutic properties to food.
g. Documentary proof that the safe use of ingredient in food, has been assessed and approved by food safety authorities in major developed countries such as Australia, Canada, the European Union, New Zealand, Japan, and the United States of America.
h. Documentary proof that the safe use of ingredient in food, has been assessed and approved by food safety authorities in major developed countries such as Australia, Canada, the European Union, New Zealand, Japan, and the United States of America.
How do I apply for use of botanical ingredients in food?
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