Natural Status-12861-WANXIANG

Ningxia Wanxiangyuan Biological Technology Co.,Ltd. Address:Jingwu Road and Weiwu Road, Zishan Industrial Park, Huinong District, Shizuishan City, Ningxia Hui Autonomous Region, China； Phone：0952-3819858 Website: www.wxintl.com ；E-mail: [email protected] ；

NATURAL STATUS

Product Ethyl Maltol

Manufacturer Ningxia Wanxiangyuan Biological Technology Co.,Ltd.

1 CLASSIFICATION OF PRODUCTS

Please tick appropriate classification in accordance with definitions shown on the next pages.* 

Synthetic: *1 √

Nonsynthetic (Natural) *2 2 CLASSIFICATION FOR FLAVOURINGS: EUROPE.

Please tick appropriate classification according to Article 3 of Flavouring Regulation (EC) 1334/2008: (see Annex I) Annex II Gives the traditional food preparation processes and appropriate physical processes by which natural flavouring substances and flavouring preparations are obtained, if the process is not on the list, it cannot be considered natural. *12

Flavouring Substance *3 √ Natural Flavouring Substance** *4

Flavouring Preparation *5 Thermal Process Flavouring *6

Smoke Flavouring *7 Flavour Precursor *8

Other Flavouring *9 Food Ingredient with Flavouring Properties *10

Source Material *11 Appropriate physical processes *12 3 CLASSIFICATION FOR FLAVORINGS: USA

Please tick appropriate classification according to CFR 21. 101. 22 & 501.22

Natural Flavouring ** *13 Artificial Flavouring *14 √

** Please enclose C14 test certificate if available. 3 PRODUCTION METHOD

Please list start products:

1 4

2 5

3 6

Please enclose a flow chart showing manufacturing process and solvents / agents used in extraction process

Signed: Position: QA

Name:: Zhimin Feng Date 12/12/2018

Company stamp

Natural Status Declaration (Flavour only) – Issue 8– May 12- Page 1 of 5 Prinova Group accepts no responsibility for the correctness of the above information as supplied by the manufacturer

Definitions

Annex I

Definitions as per CFR Part 205 National Organic Program Source 65 FR 80637, Dec 21, 2000 § 205.2

1 Synthetic: A substance that is formulated or manufactured by a chemical process or by a process that chemically changes a substance extracted from naturally occurring plant, animal or mineral sources, except that such term shall not apply to substances created by naturally occurring biological processes.

2 Nonsynthetic (Natural): A substance that is derived from mineral, plant, or animal matter and does not undergo a synthetic process as defined in section 6502(21) of the Act (7 U.S.C. 6502(21)). For the purposes of this part, nonsynthetic is used as a synonym for natural as the term is used in the Act.

Classification according to Article 3 of REGULATION (EC) No 1334/2008

For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No 1829/2003 shall apply and the following definitions shall apply (a) ‘flavourings’ shall mean products: (i) not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste; ii) made or consisting of the following categories: flavouring substances, flavouring preparations, thermal process , flavourings, smoke flavourings, flavour precursors or other flavourings or mixtures thereof;

3 b) ‘flavouring substance’ shall mean a defined chemical substance with flavouring properties;

4 c) ‘natural flavouring substance’ shall mean a flavouring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavouring substances correspond to substances that are naturally present and have been identified in nature.

5 d) ‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from: (i) food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II; and/or (ii) material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II; (see attached list)

6 e) ‘thermal process flavouring’ shall mean a product obtained after heat treatment from a mixture of ingredients not necessarily having flavouring properties themselves, of which at least one contains nitrogen (amino) and another is a reducing sugar; the ingredients for the production of thermal process flavourings may be: (i) food; and/or (ii) source material other than food;

Natural Status Declaration (Flavour only) – Issue 8– May 12- Page 2 of 5 Prinova Group accepts no responsibility for the correctness of the above information as supplied by the manufacturer

7 f) ‘smoke flavouring’ shall mean a product obtained by fractionation and purification of a condensed smoke yielding primary smoke condensates, primary tar fractions and/or derived smoke flavourings as defined in points (1), (2) and (4) of Article 3 of Regulation (EC) No 2065/2003;

8 (g) ‘flavour precursor’ shall mean a product, not necessarily having flavouring properties itself, intentionally added to food for the sole purpose of producing flavour by breaking down or reacting with other components during food processing; it may be obtained from: (i) food; and/or (ii) source material other than food;

Natural Status Declaration (Flavour only) – Issue 8– May 12- Page 3 of 5 Prinova Group accepts no responsibility for the correctness of the above information as supplied by the manufacturer

9 h) ‘other flavouring’ shall mean a flavouring added or intended to be added to food in order to impart odour and/or taste and which does not fall under definitions (b) to (g);

10 (i) ‘food ingredient with flavouring properties’ shall mean a food ingredient other than flavourings which may be added to food for the main purpose of adding flavour to it or modifying its flavour and which contributes significantly to the presence in food of certain naturally occurring undesirable substances;

11 j) ‘source material’ shall mean material of vegetable, animal, microbiological or mineral origin from which flavourings or food ingredients with flavouring properties are produced; it may be: (i) food; or (ii) source material other than food;

12 k) ‘appropriate physical process’ shall mean a physical process which does not intentionally modify the chemical nature of the components of the flavouring, without prejudice to the listing of traditional food preparation processes in Annex II, and does not involve, inter alia, the use of singlet oxygen, ozone, inorganic catalysts, metal catalysts, organometallic reagents and/or L/V radiation

Classification According to 21 CFR 101.22 Food & 501.22 Animal Food

13 Natural Flavour : The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in Secs. 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in Sec. 172.510 of this chapter.

14 Artificial Flavour: The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in Secs. 172.515(b) and 182.60 and 582.60 of this chapter except where these are derived from natural sources.

Natural Status Declaration (Flavour only) – Issue 8– May 12- Page 4 of 5 Prinova Group accepts no responsibility for the correctness of the above information as supplied by the manufacturer

Traditional food preparation processes and appropriate physical processes by which natural flavouring substances

Annex II: Chopping

Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C) Cutting

Drying

Evaporation

Fermentation

Grinding

Infusion

Microbiological processes

Peeling

Pressing

Roasting/Grilling

Steeping

Natural Status Declaration (Flavour only) – Issue 8– May 12- Page 5 of 5 Prinova Group accepts no responsibility for the correctness of the above information as supplied by the manufacturer