A Global Review of Regulations Applied to Spices, Herbs and Flavors


Instructor: Carolyn Fisher
Product ID: 706083

  • Duration: 90 Min
This webinar will review the global regulations pertaining to spices, herbs and their extracts used for flavors as well as an overview of all flavor regulations. It will also go into detail about spice/herb as well as flavor guidance documents from trade organizations, international & regional regulatory bodies and specific country regulations.
Last Recorded Date: Sep-2019


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Read Frequently Asked Questions

Why Should You Attend:

When you export a food product from one country to another, you do not want that product to be stopped at customs because it doesn’t meet the importing country’s regulations. Most foods are perishable and might need to be destroyed if it sits on the importing country’s docks too long. Therefore, knowing that your food product meets the importing country’s regulations before shipping the product is imperative.

Spices & Herbs are plant parts which are used to flavor foods, either fresh or dried; their regulations generally focus on contamination that occurs during harvesting and processing.

Spice/Herb extracts, oleoresins and essential oils are used by the flavor industry to flavor foods; their regulations generally focus on:

  1. Extraction solvents used to make spice and herb extracts
  2. The additives allowed to be found in oleoresins
  3. Biologically Active Principles (BAPs) found in Spices & Herbs
  4. Essential oils within the category of natural complex substances versus pure flavor chemicals

Areas Covered in the Webinar:

  • What type of regulations are important to the Spice/Herb and flavor industries
  • Where to find these types of regulations
  • Differences and commonalities of these regulations around the world

Who Will Benefit:

Primarily Regulatory Professionals in the Food Industry, Flavor Industry and Spice/Herb Industry, but also of interest to Product Developers in the Food Industry, Flavor Industry and Spice/Herb Industry.

Instructor Profile:
Carolyn Fisher

Carolyn Fisher
Senior Scientist, Decernis

Carolyn Fisher received her B.S. from Wayne State Univ. (1972) and Ph.D. from Stanford Univ. (1978). Her career moved from Research (Kalsec, 1978-1991) to Teacher (Univ.of Delaware, 1992-1996) to Book Author (Flavours: Biology & Chemistry). At McCormick & Co., Carolyn moved from Quality Assurance (1996-2005) to Regulatory (2005-2010) to managing the electronic storage of knowledge (2011). Currently, Carolyn is a Senior Scientist working on the global regulatory database that the food industry knows as gComply and gComply+. (Decernis, 2012 – present). As an active IFT member, Carolyn recently finished her term on the Board of Directors (2015-2018).

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