15. 7. 88 Official Journal of the Eurdpean Communities No L 184/61 (Acts whose publication is not obligatory) COUNCIL COUNCIL DIRECTIVE of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (88/388/EEC) THE COUNCIL OF THE EUROPEAN COMMUNITIES, Having regard to the Tréaty establishing .the European Economic Community and in particular Article 100a thereof, Having regard to the proposal from the Commission ), In cooperation with the European Parliament (3), Having regard to the opinion of the Economic and Social Committee (%), ‘ Whereas differences between national laws relating to flavourings hinder the free movement of foodstuffs and may create conditions of unequal competition, thereby directly affecting the establishment or functioning of the common market ; Whereas the approximation of those laws is necessary if the free movement of foodstuffs is to be achieved ; Whereas laws relating to flavourings for use in foodstuffs: should take account primarily of human health requirements but also, within the limit required for the protection of health, of economic and technical needs ; Whereas the first step should be to lay down in a framework Directive provisions on general purity criteria, definitions, labelling, and the principles on the basis of which legal differences may subsequently be eliminated ; () OJ No C 144, 13. 6. 1980, p. 9, and OJ No C 103, 24. 4. 1982, p- 7. () OJ No C 66, 15. 3. 1982, p. 117 and Decision of 9 March . 1988 (not yet published in the Official Journal). () OJ No C 138, 9. 6. 1981, p. 42. - ' Whereas, on the basis of the inventory or source materials and substances used in the preparation of flavourings established by the Commission on the basis of Decision 88/389/EEC ('), the Council will at a later stage adopt, under the procedure laid down in Article 100a of the Treaty, appropriate provisions concerning individual categories’ of flavourings and source materials and any necessary measures concerning their use and methods of production ; Whereas on the most recent scientific and technical advice certain components on vegetable or animal raw materials used in the preparation of flavourings ought to be limited in foodstuffs ; ’ Whereas specific purity criteria for given flavourings, microbiological criteria for flavourings, methods of analysis and sampling of flavourings and the substances listed in the Annexes in and on foodstuffs should be established ; Whereas, should the use in a flavouring of a substance or . material authorized on the basis of this Directive or provisions adopted at a later stage or the presence of one of the substances listed in Annex II appear to constitute a health risk, Member States should be authorized to suspend or limit such use, or to reduce the maximum limits provided, pending a decision at Community level ; Whereas the drawing up of the list of substances or materials authorized as additives necessary for the storage and use of flavourings as solvents and diluents of flavouring, and as processing aids, and the establishment of specific criteria of purity for flavourings, the procedure (‘) See page 67 of this Official Journal.