EU Food-Grade Regulations

The European Union's legislation on Food Contact Materials (FCMs) began in the mid-1970s. The earliest directive was 76/893/EEC, a framework directive aimed at harmonizing national legislations in this field and aligning mandatory technical requirements across member states. The current key regulation is (EC) No 1935/2004 (Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004), enacted on 13 November 2004. To date, the EU has issued more than 30 directives and regulations concerning food contact materials and articles. Regulation (EC) No 1935/2004 stipulates that products/substances in contact with food must meet the following conditions and comply with Good Manufacturing Practice (GMP).

Objectives of EU FCM Regulation:

1.Prevent the release of components that endanger human health.

2.Prevent unacceptable changes in the composition of the food.

3.Prevent the impairment of sensory characteristics (e.g., altering the taste, odor, or color of the food).

Certain EU member states, such as Germany and France, have additional local food-grade regulations that must be followed alongside EU Regulation (EC) No 1935/2004. These include:

•Germany: LFGB (LMBG)

•France: French DM/4B/COM/001 - DM/4B/COM/004

•Italy: Gazzetta Ufficiale G.U., Law No. 283 of 30/04/1962, and Decree 21/03/1973 (D.M. 21/03/73)

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