Chapter 1: Aim, Scope and Definitions
< Art. 3 Foodstuffs
> Art. 5 Utility articles
Art. 4 Components, additives, foreign substances
1 Components are substances that are naturally present in a particular foodstuff.
2 Additives are substances that are used in the manufacture of foodstuffs to obtain particular properties or effects.
3 Foreign substances are undesired substances that are not naturally present in foodstuffs (e.g. residues, impurities, microbial metabolic products, radioactive nuclides).
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