Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilDangos y teitl llawn

ANNEX II Table 34: rows 251 - 500

[F1 Group I	Additives
Group II	Colours at quantum satis	quantum satis
E 200-203	Sorbic acid — sorbates	quantum satis	(1) (2)	only cheese analogues (surface treatment only)
E 200-203	Sorbic acid — sorbates	2 000	(1) (2)	only analogues of cheese based on protein
E 251-252	Nitrates	150	(30)	only dairy-based cheese analogue
E 280-283	Propionic acid — propionates	quantum satis		only cheese analogues (surface treatment only)
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only whipped cream analogues
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	20 000	(1) (4)	only processed cheese analogues
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30 000	(1) (4)	only beverage whiteners
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	50 000	(1) (4)	only beverage whiteners for vending machines
E 432-436	Polysorbates	5 000	(1)	only milk and cream analogues
E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1)	only cream analogues
E 473-474	Sucrose esters of fatty acids — sucroglycerides	20 000	(1)	only beverage whiteners
E 475	Polyglycerol esters of fatty acids	5 000		only milk and cream analogues
E 475	Polyglycerol esters of fatty acids	500		only beverage whiteners
E 477	Propane-1,2-diol esters of fatty acids	1 000		only beverage whiteners
E 477	Propane-1,2-diol esters of fatty acids	5 000		only milk and cream analogues
E 481-482	Stearoyl-2-lactylates	3 000	(1)	only beverage whiteners
E 491-495	Sorbitan esters	5 000	(1)	only milk and cream analogues; beverage whiteners
E 551-559	Silicon dioxide — silicates	10 000	(1)	only sliced or grated cheese analogues and processed cheese analogue; beverage whiteners
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(4): The maximum level is expressed as P 2 O 5
	(30): In the cheese milk or equivalent level if added after removal of whey and addition of water
02	Fats and oils and fat and oil emulsions
02.1	Fats and oils essentially free from water (excluding anhydrous milkfat)
	E 100	Curcumin	quantum satis		only fats
	E 160a	Carotenes	quantum satis		only fats
	E 160b	Annatto, bixin, norbixin	10		only fats
	E 270	Lactic acid	quantum satis		only cooking and/or frying purposes or the preparation of gravy
	E 300	Ascorbic acid	quantum satis		only cooking and/or frying purposes or the preparation of gravy
	E 304	Fatty acid esters of ascorbic acid	quantum satis		except virgin oils and olive oils
	E 306	Tocopherol-rich extract	quantum satis		except virgin oils and olive oils
	E 307	Alpha-tocopherol	quantum satis		except virgin oils and olive oils
	E 307	Alpha-tocopherol	200		only refined olive oils, including olive pomace oil
	E 308	Gamma tocopherol	quantum satis		except virgin oils and olive oils
	E 309	Delta-tocopherol	quantum satis		except virgin oils and olive oils
	E 310-320	Gallates, TBHQ and BHA, individually or in combination	200	(1) (41)	only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive pomace oil) and lard, fish oil, beef, poultry and sheep fat
	E 321	Butylated hydroxytoluene (BHT)	100	(41)	only fats and oils for the professional manufacture of heat-treated foods; frying oil and frying fat (excluding olive an pomace oil) and lard, fish oil, beef, poultry and sheep fat
	E 322	Lecithins	30 000		except virgin oils and olive oils
	E 330	Citric acid	quantum satis		except virgin oils and olive oils
	E 331	Sodium citrates	quantum satis		except virgin oils and olive oils
	E 332	Potassium citrates	quantum satis		except virgin oils and olive oils
	E 333	Calcium citrates	quantum satis		except virgin oils and olive oils
	E 392	Extracts of rosemary	30	(41) (46)	only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products
	E 392	Extracts of rosemary	50	(41) (46)	only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil
	E 471	Mono- and diglycerides of fatty acids	10 000		except virgin oils and olive oils
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis		only for cooking and/or frying purposes or for the preparation of gravy
	E 900	Dimethyl polysiloxane	10		only oils and fats for frying
		(1): The additives may be added individually or in combination
		(41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic acid
02.2	Fat and oil emulsions mainly of type water-in-oil
02.2.1	Butter and concentrated butter and butter oil and anhydrous milkfat
	E 160a	Carotenes	quantum satis		except butter from sheep and goats milk
	E 500	Sodium carbonates	quantum satis		only soured cream butter
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	2 000	(1) (4)	only soured cream butter
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P 2 O 5
02.2.2	Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions
	Group I	Additives
	E 100	Curcumin	quantum satis		excluding reduced fat butter
	E 160a	Carotenes	quantum satis
	E 160b	Annatto, bixin, norbixin	10		excluding reduced fat butter
	E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	only fat emulsions (excluding butter) with a fat content of 60 % or more
	E 200-203	Sorbic acid — sorbates	2 000	(1) (2)	only fat emulsions with a fat content less than 60 %
	E 310-320	Gallates, TBHQ and BHA, individually or in combination	200	(1) (2)	only frying fat
	E 321	Butylated hydroxytoluene (BHT)	100		only frying fat
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only spreadable fats
	E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	100		only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less
	E 405	Propane-1, 2-diol alginate	3 000
	E 432-436	Polysorbates	10 000	(1)	only fat emulsions for baking
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	10 000	(1)	only fat emulsions for baking
	E 475	Polyglycerol esters of fatty acids	5 000
	E 476	Polyglycerol polyricinoleate	4 000		only spreadable fats as defined in Article 115 of and Annex XV to Regulation (EC) No 1234/2007, having a fat content of 41 % or less and similar spreadable products with a fat content of less than 10 % fat
	E 477	Propane-1,2-diol esters of fatty acids	10 000		only fat emulsions for baking purposes
	E 479b	Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids	5 000		only fat emulsions for frying purposes
	E 481-482	Stearoyl-2-lactylates	10 000	(1)
	E 491-495	Sorbitan esters	10 000	(1)
	E 551-559	Silicon dioxide — silicates	30 000	(1)	only tin greasing products
	E 900	Dimethyl polysiloxane	10		only oils and fats for frying
	E 959	Neohesperidine DC	5		only as flavour enhancer, only in the fat groups B & C in Annex XV to Regulation (EC) No 1234/2007
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P 2 O 5
02.3	Vegetable oil pan spray
	Group I	Additives
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	30 000	(1) (4)	only water-based emulsion sprays for coating baking tins
	E 392	Extracts of rosemary	50	(41) (46)	only fats and oils for the professional manufacture of heat-treated foods
	E 551-559	Silicon dioxide — silicates	30 000	(1)	only tin greasing products
	E 943a	Butane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
	E 943b	Isobutane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
	E 944	Propane	quantum satis		only vegetable oil pan spray (for professional use only) and water-based emulsion spray
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P 2 O 5
		(41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic acid
03	Edible ices
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis
	Group III	Colours with combined maximum limit	150	(25)
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 160b	Annatto, Bixin, Norbixin	20
	E 160d	Lycopene	40
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)
	E 405	Propane-1, 2-diol alginate	3 000		only water-based edible ices
	E 427	Cassia gum	2 500
	E 432-436	Polysorbates	1 000	(1)
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1)
	E 477	Propane-1,2-diol esters of fatty acids	3 000
	E 491-495	Sorbitan esters	500	(1)
	E 901	Beeswax, white and yellow	quantum satis		only prepacked wafers containing ice cream
	E 950	Acesulfame K	800		only energy-reduced or with no added sugar
	E 951	Aspartame	800		only energy-reduced or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	100	(52)	only energy-reduced or with no added sugar
	E 955	Sucralose	320		only energy-reduced or with no added sugar
	E 957	Thaumatin	50		only energy-reduced or with no added sugar
	E 959	Neohesperidine DC	50		only energy-reduced or with no added sugar
	[F2 E 960	Steviol glycosides	200	(60)	only energy-reduced or with no added sugar]
	E 961	Neotame	26		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	800	(11)b (49) (50)	only energy-reduced or with no added sugar
	[F3 E 964	Polyglycitol syrup	200 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P 2 O 5
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
		(25): The quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l
		(49): The maximum usable levels are derived from the maximum usable levels for its constituent parts, aspartame (E 951) and acesulfame-K (E 950)
		(50): The levels for both E 951 and E 950 are not to be exceeded by use of the salt of aspartame-acesulfame, either alone or in combination with E 950 or E 951
		(51): Maximum usable levels are expressed in free acid
		(52): Maximum usable levels are expressed in free imide
		[F2 (60): Expressed as steviol equivalents]
		[F4 (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
04	Fruit and vegetables
04.1	Unprocessed fruit and vegetables
04.1.1	Entire fresh fruit and vegetables
	E 200-203	Sorbic acid — sorbates	20		only surface treatment of unpeeled fresh citrus fruit
	E 220-228	Sulphur dioxide — sulphites	10	(3)	only table grapes, fresh lychees (measured on edible parts) and blueberries ( Vaccinium corymbosum )
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only vacuum-packed sweetcorn
	E 445	Glycerol esters of wood rosins	50		only surface treatment of citrus fruit
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	quantum satis	(1)	only fresh fruits, surface treatment
	[F5 E 901	Beeswax, white and yellow	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, bananas, mangoes, avocados and pomegranates and as glazing agent on nuts Period of application as regards bananas, mangoes, avocados and pomegranates: From 25 December 2012]
	E 902	Candelilla wax	quantum satis		only surface treatment of citrus fruit, melons, apples, pears, peaches and pineapples and glazing agent on nuts
	[F5 E 903	Carnauba wax	200		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts Period of application as regards pomegranates, mangoes, avocados and papayas: From 25 December 2012 .
	E 904	Shellac	quantum satis		only for the surface treatment of fruit: citrus fruit, melons, apples, pears, peaches, pineapples, pomegranates, mangoes, avocados and papayas and as glazing agent on nuts Period of application as regards pomegranates, mangoes, avocados and papayas: From 25 December 2012 .
	E 905	Microcrystalline wax	quantum satis		only for the surface treatment of fruit: melons, papayas, mangoes, avocados and pineapples Period of application pineapples: From 25 December 2012]
	E 912	Montan acid esters	quantum satis		only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
	E 914	Oxidised polyethylene wax	quantum satis		only surface treatment of citrus fruit, melons, papaya, mango, avocado and pineapple
		(1): The additives may be added individually or in combination
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.1.2	Peeled, cut and shredded fruit and vegetables
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only peeled potatoes
	E 220-228	Sulphur dioxide — sulphites	300	(3)	only onion, garlic and shallot pulp
	E 220-228	Sulphur dioxide — sulphites	800	(3)	only horseradish pulp
	E 296	Malic acid	quantum satis		only prepacked unprocessed and peeled potatoes only
	E 300	Ascorbic acid	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 301	Sodium ascorbate	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 302	Calcium ascorbate	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 330	Citric acid	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 331	Sodium citrates	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 332	Potassium citrates	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
	E 333	Calcium citrates	quantum satis		only refrigerated unprocessed fruit and vegetables ready for consumption and prepacked unprocessed and peeled potatoes
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.1.3	Frozen fruit and vegetables
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables including mushrooms and white pulses
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only frozen and deep-frozen potatoes
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
04.2	Processed fruit and vegetables
04.2.1	Dried fruit and vegetables
	Group I	Additives			E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion
	E 101	Riboflavins	quantum satis		only preserves of red fruit
	E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
	E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
	E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
	E 129	Allura Red AG	200	(34)	only preserves of red fruit
	E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	only dried fruit
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only dried coconut
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only white vegetables, processed, including pulses
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only dried mushrooms
	E 220-228	Sulphur dioxide — sulphites	150	(3)	only dried ginger
	E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried tomatoes
	E 220-228	Sulphur dioxide — sulphites	400	(3)	only white vegetables, dried
	E 220-228	Sulphur dioxide — sulphites	500	(3)	only dried fruit and nuts in shell excluding dried apples, pears, bananas, apricots, peaches, grapes, prunes and figs
	E 220-228	Sulphur dioxide — sulphites	600	(3)	only dried apples and pears
	E 220-228	Sulphur dioxide — sulphites	1 000	(3)	only dried bananas
	E 220-228	Sulphur dioxide — sulphites	2 000	(3)	only dried apricots, peaches, grapes, prunes, and figs
	E 907	Hydrogenated poly-1-decene	2 000		only dried fruit as glazing agent
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(34): Maximum individually or for the combination of E 120, E 122, E 124, E 129, E 131, E 133
04.2.2	Fruit and vegetables in vinegar, oil, or brine
	Group I	Additives
	E 101	Riboflavins	quantum satis		only preserves of red fruit
	E 120	Cochineal, Carminic acid, Carmines	200	(34)	only preserves of red fruit
	E 122	Azorubine, Carmoisine	200	(34)	only preserves of red fruit
	E 124	Ponceau 4R, Cochineal Red A	200	(34)	only preserves of red fruit
	E 129	Allura Red AG	200	(34)	only preserves of red fruit
	E 131	Patent Blue V	200	(34)	only preserves of red fruit
	E 133	Brilliant Blue FCF	200	(34)	only preserves of red fruit
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only preserves of red fruit
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only preserves of red fruit
	E 150a-d	Caramels	quantum satis		only preserves of red fruit
	E 160a	Carotenes	quantum satis		only preserves of red fruit
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only preserves of red fruit
	E 162	Beetroot Red, betanin	quantum satis		only preserves of red fruit
	E 163	Anthocyanins	quantum satis		only preserves of red fruit
	E 101	Riboflavins	quantum satis		only vegetables (excluding olives)
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only vegetables (excluding olives)
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only vegetables (excluding olives)
	E 150a-d	Caramels	quantum satis		only vegetables (excluding olives)
	E 160a	Carotenes	quantum satis		only vegetables (excluding olives)
	E 162	Beetroot Red, betanin	quantum satis		only vegetables (excluding olives)
	E 163	Anthocyanins	quantum satis		only vegetables (excluding olives)
	E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	2 000	(1) (2)	only vegetables (excluding olives)
	E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	only olives and olive-based preparations
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	only olives and olive-based preparations
	E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	1 000	(1) (2)	only olives and olive-based preparations
	E 220-228	Sulphur dioxide — sulphites	100	(3)	except olives and golden peppers in brine
	E 220-228	Sulphur dioxide — sulphites	500	(3)	only golden peppers in brine
	E 579	Ferrous gluconate	150	(56)	only olives darkened by oxidation
	E 585	Ferrous lactate	150	(56)	only olives darkened by oxidation
	E 950	Acesulfame K	200		only sweet-sour preserves of fruit and vegetables
	E 951	Aspartame	300		only sweet-sour preserves of fruit and vegetables
	E 954	Saccharin and its Na, K and Ca salts	160	(52)	only sweet-sour preserves of fruit and vegetables
	E 955	Sucralose	180		only sweet-sour preserves of fruit and vegetables
	E 959	Neohesperidine DC	100		only sweet-sour preserves of fruit and vegetables
	[F2 E 960	Steviol glycosides	100	(60)	only sweet-sour preserves of fruit and vegetables]
	E 961	Neotame	10		only sweet-sour preserves of fruit and vegetables
	E 962	Salt of aspartame-acesulfame	200	(11)a (49) (50)	only sweet-sour preserves of fruit and vegetables
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent]

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

F2 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 1049/2012 of 8 November 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycitol syrup in several food categories (Text with EEA relevance).

F4 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F5 Substituted by Commission Regulation (EU) No 1147/2012 of 4 December 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of beeswax (E 901), carnauba wax (E 903), shellac (E 904) and microcrystalline wax (E 905) on certain fruits (Text with EEA relevance).