Spice Extracts

Spice extracts are concentrated flavouring substances derived from spices. They are produced by extracting the aromatic and flavour compounds from spices using solvents like ethanol or supercritical carbon dioxide, followed by removal of the solvent. This process captures the essence of the spice in a more potent and stable form than using the whole spice.

Spice extracts are used to impart or enhance specific flavours in a wide range of food products. They offer a consistent and intense flavour profile, making them valuable in processed foods such as ready meals, snacks, sauces, and meat products. Their concentrated nature allows for precise flavour control and can be more cost-effective than using whole spices.

Spice extracts are generally considered flavourings and are not typically regulated as food additives under assimilated Regulation (EC) No 1333/2008 unless they contain specific permitted additives for preservation or colour. Their safety is assessed based on the safety of the original spice and the extraction process. Regulatory bodies like EFSA evaluate flavouring substances, and while specific spice extracts may have undergone evaluation, they are not usually assigned numerical acceptable daily intakes (ADIs) in the same way as some additives. Concerns are typically related to the potential for allergenic compounds or contaminants from the extraction process, rather than the extract itself.