Food additive, enzyme and flavouring controls in the European Union have developed significantly in recent years following the adoption of the Food Improvement Agents Package (FIAP) in 2008. This development in the EU has had a significant impact on the international markets. Colours, sweeteners and miscellaneous food additives are regulated in the European Union according to the food categories in which they may be added. Regulations exist for food additives, flavourings  and smoke flavourings, and a Union list for food enzymes is anticipated. In order to gain an overview of how the Regulations covering food additives, enzymes and flavourings have evolved since being published in 2008, and to ensure compliance with the new Union lists, Day 1 of the Leatherhead’s two-day course Food Additives, Enzymes and Flavourings - A Guide to Implementing the Food Improvement Agents Package will equip you with a complete overview of the legislation, including labelling aspects and a look into future legislation developments.  On Day 2 of the course, Leatherhead’s international experts will provide you with an overview of legislation on food additives, enzymes and flavourings in several major international markets which varies significantly from country to country. The definition of additives may differ; in some countries, substances such as flavourings, processing aids, fortification substances are all classified as food additives whilst in other countries sweeteners are not considered food additives, but ingredients. Some markets may have a similar approach as in EU / Codex and have a food categories system and other regulates the use of additives in compositional standards of food or by additive function classes. Labelling of food additives, enzymes and flavourings may also vary considerably; function class only, specific name only, function class and specific name and number, etc. Joy Hardinge will also speak on food flavourings. Joy is a recognised expert in the area of food flavourings, has served on numerous Trade Associations dealing with additives and flavourings, and is a past President of the European Flavour Association.In addition, there will be practical workshop sessions throughout both days for delegates to consolidate their knowledge, with guidance from Leatherhead’s regulatory advisors.