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

ANNEX II Table 34: rows 751 - 1000

a [F4 OJ L 347, 20.12.2013, p. 67 .]]]]
[F1 [F2 [F3 E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only energy-reduced jams jellies and marmalades
[F5 E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
[F6 E 969	Advantame	10		only energy-reduced jams jellies and marmalades]
	(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
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	(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
	[F7 (60): Expressed as steviol equivalents]
04.2.5.2	Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 100	Curcumin	quantum satis		except chestnut purée
	F8
	F8
	[F3 [F9 E 120	Carminic acid, Carmine]	100	(31)	except chestnut puree Period of application: until 31 July 2014
	[F9 E 120	Carminic acid, Carmine]	100	(31) (66)	except chestnut puree Period of application: from 1 August 2014]
	F8
	E 140	Chlorophylls, Chlorophyllins	quantum satis		except chestnut purée
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		except chestnut purée
	E 142	Green S	100	(31)	except chestnut purée
	E 150a-d	Caramels	quantum satis		except chestnut purée
	E 160a	Carotenes	quantum satis		except chestnut purée
	[F10 E 160b(i)	Annatto bixin	20	(94)	except chestnut purée
	E 160b(ii)	Annatto norbixin	20	(94)	except chestnut purée]
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		except chestnut purée
	E 160d	Lycopene	10	(31)	except chestnut purée
	E 161b	Lutein	100	(31)	except chestnut purée
	E 162	Beetroot Red, betanin	quantum satis		except chestnut purée
	E 163	Anthocyanins	quantum satis		except chestnut purée
	[F11 E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas]
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	only low-sugar and similar low calorie or sugar-free products, mermeladas
	E 220-228	Sulphur dioxide — sulphites	50	(3)
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only jams, jellies and marmalades made with sulphited fruit
	E 270	Lactic acid	quantum satis
	E 296	Malic acid	quantum satis
	E 300	Ascorbic acid	quantum satis
	E 327	Calcium lactate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 334	Tartaric acid (L(+)-)	quantum satis
	E 335	Sodium tartrates	quantum satis
	E 350	Sodium malates	quantum satis
	E 400-404	Alginic acid — alginates	10 000	(32)
	E 406	Agar	10 000	(32)
	E 407	Carrageenan	10 000	(32)
	E 410	Locust bean gum	10 000	(32)
	E 412	Guar gum	10 000	(32)
	E 415	Xanthan gum	10 000	(32)
	E 418	Gellan gum	10 000	(32)
	E 440	Pectins	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 493	Sorbitan monolaurate	25		only jelly marmalade
	E 509	Calcium chloride	quantum satis
	E 524	Sodium hydroxide	quantum satis
	E 900	Dimethyl polysiloxane	10
	E 950	Acesulfame K	1 000		only energy-reduced jams, jellies and marmalades
	E 951	Aspartame	1 000		only energy-reduced jams, jellies and marmalades
	E 952	Cyclamic acid and its Na and Ca salts	1 000	(51)	only energy-reduced jams, jellies and marmalades
	E 954	Saccharin and its Na, K and Ca salts	200	(52)	only energy-reduced jams, jellies and marmalades
	E 955	Sucralose	400		only energy-reduced jams, jellies and marmalades
	E 959	Neohesperidine DC	50		only energy-reduced jams, jellies and marmalades
	E 959	Neohesperidine DC	5		only fruit jellies as flavour enhancer
	[F12 [F13 E 960a – E 960c]	Steviol glycosides	200	(1) (60)	only energy-reduced jams, jellies and marmalades]
	E 961	Neotame	32		only energy-reduced jams, jellies and marmalades
	E 961	Neotame	2		only energy-reduced jams jellies and marmalades, as flavour enhancer
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only energy-reduced jams, jellies and marmalades
	[F5 E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
	[F6 E 969	Advantame	10		only energy-reduced jams, jellies and marmalades]
		(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
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
		(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
[F14 (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b]
(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
[F7 (60): Expressed as steviol equivalents]
[F2 (66): Maximum limit for aluminium coming from aluminium lakes of [F9 E 120 carminic acid, carmine] 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013]
[F10 (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
04.2.5.3	Other similar fruit or vegetable spreads
	Group II	Colours at quantum satis			except crème de pruneaux
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 100	Curcumin	quantum satis		except crème de pruneaux
	F8
	F8
	[F9 E 120	Carminic acid, Carmine]	100	(31)	except crème de pruneaux
	F8
	E 142	Green S	100	(31)	except crème de pruneaux
	[F10 E 160b(i)	Annatto bixin	20	(94)	except crème de pruneaux
	E 160b(ii)	Annatto norbixin	20	(94)	except crème de pruneaux]
	E 160d	Lycopene	10	(31)	except crème de pruneaux
	E 161b	Lutein	100	(31)	except crème de pruneaux
	[F11 E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	other fruit-based spreads, mermeladas
	E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 500	(1) (2)	only marmelada]
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	other fruit-based spreads, mermeladas
	E 210-213	Benzoic acid — benzoates	1 000	(1) (2)	only dulce de membrillo
	E 220-228	Sulphur dioxide — sulphites	50	(3)
	E 270	Lactic acid	quantum satis
	E 296	Malic acid	quantum satis
	E 300	Ascorbic acid	quantum satis
	E 327	Calcium lactate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 334	Tartaric acid (L(+)-)	quantum satis
	E 335	Sodium tartrates	quantum satis
	E 350	Sodium malates	quantum satis
	E 400-404	Alginic acid — alginates	10 000	(32)
	E 406	Agar	10 000	(32)
	E 407	Carrageenan	10 000	(32)
	E 410	Locust bean gum	10 000	(32)
	E 412	Guar gum	10 000	(32)
	E 415	Xanthan gum	10 000	(32)
	E 418	Gellan gum	10 000	(32)
	E 440	Pectins	quantum satis
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 509	Calcium chloride	quantum satis
	E 524	Sodium hydroxide	quantum satis
	E 900	Dimethyl polysiloxane	10
	[F15 E 950	Acesulfame K	1 000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
	[F16 E 951	Aspartame	1 000		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
	[F15 E 952	Cyclamic acid and its Na and Ca salts	500	(51)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	200	(52)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 955	Sucralose	400		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 959	Neohesperidine DC	50		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar ]
	[F17 [F13 E 960a – E 960c]	Steviol glycosides	200	(1) (60)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
	[F16 E 961	Neotame	32		only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	1 000	(11)b (49) (50)	only energy-reduced fruit or vegetable spreads and dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
	[F5 E 964	Polyglycitol syrup	500 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
	[F6 E 969	Advantame	10		only dried-fruit-based sandwich spreads, energy-reduced or with no added sugar]
		(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
		(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
		[F14 (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b]
		(32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418
		[F7 (60): Expressed as steviol equivalents]
		[F10 (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
04.2.5.4	Nut butters and nut spreads
	Group I	Additives
	[F18 E 310-320	Propyl gallate, TBHQ and BHA	200	(1) (41)	only processed nuts]
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1), (4)	only spreadable fats excluding butter
	E 392	Extracts of rosemary	200	(41) (46)
		(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
04.2.6	Processed potato products
	Group I	Additives
	E 100	Curcumin	quantum satis		only dried potato granules and flakes
	[F19 E 101	Riboflavins	quantum satis		only dried potato granules and flakes
	E 160a	Carotenes	quantum satis		only dried potato granules and flakes]
	[F10 E 160b(i)	Annatto bixin	10	(94)	only dried potato granules and flakes
	E 160b(ii)	Annatto norbixin	10	(94)	only dried potato granules and flakes]
	[F11 E 200-202	Sorbic acid – potassium sorbate	2 000	(1) (2)	only potato dough and pre-fried potato slices]
	E 220-228	Sulphur dioxide — sulphites	400	(3)	only dehydrated potatoes products
	E 220-228	Sulphur dioxide — sulphites	100	(3)
	[F18 E 310-320	Propyl gallate, TBHQ and BHA	25	(1)	only dehydrated potatoes]
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	including pre-fried frozen en deep-frozen potatoes
	E 392	Extracts of rosemary	200	(46)	only dehydrated potatoes products
	F20
	(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
	(4): The maximum level is expressed as P 2 O 5
	(46): As the sum of carnosol and carnosic acid
	[F10 (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.]
05	Confectionery
05.1	Cocoa and Chocolate products as covered by Directive 2000/36/EC
	Group I	Additives			only energy-reduced or with no added sugar
	Group IV	Polyols	quantum satis		only energy-reduced or with no added sugar
	E 170	Calcium carbonate	70 000	(*)
	E 322	Lecithins	quantum satis
	E 330	Citric acid	5 000
	[F21 E 330	Citric acid	10 000		only milk chocolate]
	E 334	Tartaric acid (L(+)-)	5 000
	E 414	Gum arabic (acacia gum)	quantum satis		as glazing agent only
	E 422	Glycerol	quantum satis
	E 440	Pectins	quantum satis		as glazing agent only
	E 442	Ammonium phosphatides	10 000
	E 471	Mono- and diglycerides of fatty acids	quantum satis
	E 472c	Citric acid esters of mono- and diglycerides of fatty acids	quantum satis
	E 476	Polyglycerol polyricinoleate	5 000
	E 492	Sorbitan tristearate	10 000
	E 500-504	Carbonates	70 000	(*)
	E 524-528	Hydroxides	70 000	(*)
	E 530	Magnesium oxide	70 000	(*)
	E 901	Beeswax, white and yellow	quantum satis		as glazing agent only
	E 902	Candelilla wax	quantum satis		as glazing agent only
	E 903	Carnauba wax	500		as glazing agent only
	E 904	Shellac	quantum satis		as glazing agent only
	E 950	Acesulfame K	500		only energy-reduced or with no added sugar
	E 951	Aspartame	2 000		only energy-reduced or with no added sugar
	E 954	Saccharin and its Na, K and Ca salts	500	(52)	only energy-reduced or with no added sugar
	E 955	Sucralose	800		only energy-reduced or with no added sugar
	E 957	Thaumatin	50		only energy-reduced or with no added sugar
	E 959	Neohesperidine DC	100		only energy-reduced or with no added sugar
	[F22 [F13 E 960a – E 960c]	Steviol glycosides	270	(1) (60)	only energy-reduced or with no added sugar]
	E 961	Neotame	65		only energy-reduced or with no added sugar
	E 962	Salt of aspartame-acesulfame	500	(11)a (49) (50)	only energy-reduced or with no added sugar
	[F5 E 964	Polyglycitol syrup	200 000		only energy-reduced or with no added sugar Period of application: From 29 November 2012]
	[F6 E 969	Advantame	20		only energy-reduced or with no added sugars]
		(*) E 170, E 500-504, E 524-528 and E 530: 7 % on dry matter, without fat, expressed as potassium carbonates [F23 (1): The additives may be added individually or in combination]
		(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
		(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
		(52): Maximum usable levels are expressed in free imide
		[F7 (60): Expressed as steviol equivalents]
05.2	Other confectionery including breath freshening microsweets
	Group I	Additives			The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery
	[F3 Group II	Colours at quantum satis	quantum satis		Period of application: until 31 July 2014
	Group II	Colours at quantum satis	quantum satis	(72)	Period of application: from 1 August 2014]
	[F3 Group III	Colours with combined maximum limit	300	(25)	except candied fruit and vegetables Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	300	(25) (72)	except candied fruit and vegetables Period of application: from 1 August 2014]
	[F3 Group III	Colours with combined maximum limit	200		only candied fruit and vegetables Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	200	(72)	only candied fruit and vegetables Period of application: from 1 August 2014]
	Group IV	Polyols	quantum satis		only with no added sugar
	Group IV	Polyols	quantum satis		only starch-based confectionery energy-reduced or with no added sugar
	Group IV	Polyols	quantum satis		[F24 sandwich spreads made with a base of cocoa, milk, dried fruit or fat; energy reduced or with no added sugar]
	Group IV	Polyols	quantum satis		only cocoa-based or dried fruit-based confectionery, energy-reduced or with no added sugar
	Group IV	Polyols	quantum satis		only for crystallised fruit, energy-reduced or with no added sugar
	[F25 E 104	Quinoline Yellow	30	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 104	Quinoline Yellow	30	(61)	only candied fruit and vegetables
	E 104	Quinoline Yellow	300	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 110	Sunset Yellow FCF/Orange Yellow S	10	(61)	only candied fruit and vegetables
	E 110	Sunset Yellow FCF/Orange Yellow S	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 124	Ponceau 4R, Cochineal Red A	20	(61)	except candied fruit and vegetables; traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.
	E 124	Ponceau 4R, Cochineal Red A	10	(61)	only candied fruit and vegetables
	E 124	Ponceau 4R, Cochineal Red A	50	(61)	only traditional sugar coated nut- or cocoa-based confectionery of almond shape or host shape, typically longer than 2 cm and typically consumed at celebratory occasions, i.e. weddings, communion, etc.]
	[F10 E 160b(i)	Annatto bixin	30	(94)
	E 160b(ii)	Annatto norbixin	25	(94) ]
	E 160d	Lycopene	30
	[F3 E 173	Aluminium	quantum satis		only external coating of sugar confectionery for the decoration of cakes and pastries Period of application: until 1 February 2014]
	E 174	Silver	quantum satis		only external coating of confectionery
	E 175	Gold	quantum satis		only external coating of confectionery
	[F11 E 200-219	Sorbic acid – potassium sorbate; Benzoic acid – benzoates; p-hydroxybenzoates	1 500	(1) (2) (5)	except candied, crystallized or glacé fruit and vegetables]
	[F11 E 200-213	Sorbic acid – potassium sorbate; Benzoic acid – benzoates	1 000	(1) (2)	only candied, crystallized or glacé fruit and vegetables]
	E 220-228	Sulphur dioxide — sulphites	100	(3)	only candied, crystallised or glacé fruit, vegetables, angelica and citrus peel
	E 220-228	Sulphur dioxide — sulphites	50	(3)	only glucose syrup-based confectionery (carry over from the glucose syrup only)
	E 297	Fumaric acid	1 000		only sugar confectionery
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only sugar confectionery, except candied fruit

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 Substituted by Commission Regulation (EU) 2015/647 of 24 April 2015 amending and correcting Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F3 Substituted 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).

F4 Inserted by Commission Regulation (EU) 2020/355 of 26 February 2020 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of polyglycerol polyricinoleate (E 476) in liquid vegetable oil emulsions (Text with EEA relevance).

F5 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).

F6 Inserted by Commission Regulation (EU) No 497/2014 of 14 May 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Advantame as a sweetener (Text with EEA relevance).

F7 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).

F8 Deleted by Commission Regulation (EU) No 232/2012 of 16 March 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 Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F9 Substituted by Commission Regulation (EU) 2018/1472 of 28 September 2018 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120) (Text with EEA relevance).

F10 Inserted by Commission Regulation (EU) 2020/771 of 11 June 2020 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance).

F11 Substituted by Commission Regulation (EU) 2018/98 of 22 January 2018 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203) (Text with EEA relevance).

F12 Words in Annex 2 Pt. E category 04.2.5.2 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 6 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(f) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(f) (with reg. 5)

F13 Words in Annex 2 Pt. E substituted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(a); and (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 4; and (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(a)

F14 Substituted by Commission Regulation (EU) No 232/2012 of 16 March 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 Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F15 Substituted by Commission Regulation (EU) No 913/2013 of 23 September 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sweeteners in certain fruit or vegetable spreads (Text with EEA relevance).

F16 Substituted by Commission Regulation (EU) No 1092/2014 of 16 October 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sweeteners in certain fruit or vegetable spreads (Text with EEA relevance).

F17 Words in Annex 2 Pt. E category 04.2.5.3 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 7 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(g) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(g) (with reg. 5)

F18 Substituted by Commission Regulation (EU) 2018/1481 of 4 October 2018 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards octyl gallate (E 311) and dodecyl gallate (E 312) (Text with EEA relevance).

F19 Inserted by Commission Regulation (EU) 2015/1378 of 11 August 2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of riboflavins (E 101) and carotenes (E 160a) in dried potato granules and flakes (Text with EEA relevance).

F20 Deleted by Commission Regulation (EU) 2020/279 of 27 February 2020 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of soybean hemicellulose (E 426) (Text with EEA relevance).

F21 Inserted by Commission Regulation (EU) 2020/351 of 28 February 2020 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of citric acid (E 330) in cocoa and chocolate products (Text with EEA relevance).

F22 Words in Annex 2 Pt. E category 05.1 substituted (E.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (England) Regulations 2023 (S.I. 2023/334), regs. 1(1), Sch. 1 para. 8 (with reg. 4); and (W.) (15.5.2023) by The Food Additives, Food Flavourings, and Novel Foods (Authorisations) and Food and Feed (Miscellaneous Amendments) (Wales) Regulations 2023 (S.I. 2023/343), regs. 1(4), Sch. 1 para. 4(h) (with reg. 4); and (S.) (15.5.2023) by The Food Additives, Food Flavourings and Novel Foods (Authorisations) (Scotland) Regulations 2023 (S.S.I. 2023/78), reg. 1(1), sch. 1 para. 3(h) (with reg. 5)

F23 Words in Annex 2 Pt. E category 05.1 inserted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(c); and (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 6(a); and (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(c)

F24 Words in Annex 2 Pt. E category 05.2 substituted (E.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (England) Regulations 2024 (S.I. 2024/685), regs. 1(1), 2(4)(d)(i); and corresponding amendment (W.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Wales) Regulations 2024 (S.I. 2024/741), regs. 1(2)(c), Sch. 1 para. 6(b)(i); and substituted (S.) (28.6.2024) by The Food Additives and Novel Foods (Authorisations and Miscellaneous Amendments) and Food Flavourings (Removal of Authorisations) (Scotland) Regulations 2024 (S.S.I. 2024/156), regs. 1, sch. 1 para. 3(d)(i)

F25 Inserted by Commission Regulation (EU) No 232/2012 of 16 March 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 Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).