Regulation (EC) No 1334 / of the European Parliament and of the Council of 16 December 2008 On Fragrances and Certain Food Ingredients” is an important document, which is not just a set of rules and regulations, but also an in-depth study concerning the regulation of the use of flavors in the food industry. This regulation, adopted within the framework of the European Union, has become the basis for ensuring the safety and quality of food, which makes it relevant both for professionals in the field of food technology and for a wide audience interested in health and nutrition issues. The book covers key aspects relating to the use of flavorings in foods, including their classification, safety requirements, and assessment methods. It elaborates on the criteria that flavorings must meet in order to be allowed to be used in production. This makes the book an indispensable source of information for food safety professionals, food manufacturers and researchers dealing with food quality and safety issues. The topics raised in this regulation address not only technical aspects, but also broader issues such as the effects of flavorings on human health and the environment. In today's world, where consumers are becoming more aware and demanding of the quality of products, understanding these regulatory norms is becoming especially important. The book also addresses issues of ethics and producer responsibility, making it relevant to anyone interested in sustainable development and food safety. Who can like this book? First of all, it will be of interest to professionals in the field of food science, dietetics and ecology . Students and graduate students studying these disciplines will find valuable materials for their research in it. The book will also be useful to representatives of the food industry who want to be aware of the latest changes in legislation and scientific research regarding flavors. In addition, for active consumers seeking to understand what they eat and how it affects their health, the book will be a source of useful information. The style of the authors representing this regulation is distinguished by clarity and accessibility. They seek to bring complex scientific concepts to a wide audience, making the text easy to understand even for those who do not have a special education in food science. This quality makes the book not only informative, but also fascinating to read. It is worth noting that the team of authors working on this regulation includes experts from various fields, which provides a multifaceted approach to the issues under discussion. This allows the reader to gain a comprehensive understanding of how the various aspects of flavoring products are interrelated and how they affect consumer health and well-being. Regulation 1334 / 2008 of the European Parliament and of the Council is not just a legal document, but an important contribution to the understanding of current trends in the food industry. It will become an indispensable assistant for anyone who wants to understand the complex issues of safety and quality of products, as well as for those who seek a more conscious consumption. If you are looking for information on how flavors affect your life and health, or want to learn more about legislative initiatives in the field of food safety, this book is definitely worth your attention.