Description
What it is. Oleoresin extracted from rosemary (Rosmarinus officinalis L.), obtained by solvent extraction of the plant's leaves and flowering tops. It is classified as a sensory additive, flavouring substance (functional group 2b).
What it is for. It is generally used as a flavouring and odour-conditioning agent in feed, contributing a characteristic rosemary note. It would typically be used at low inclusion rates when a stable aromatic profile is sought in compound feed, across species and production stages, depending on formulation needs.
Points to watch. As a flavouring substance (group 2b), no quantitative efficacy claim should be inferred; composition and aromatic strength can vary between batches depending on plant origin and extraction process. Storage conditions affecting stability and potential interactions with other sensory additives should be checked against the official description and the regulatory annex.
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