The Colours in Food Regulations 1995

Regulation 2(1)

SCHEDULE 1

PERMITTED COLOURS¹

EC No	Colour	Colour index No2 or description
1 Aluminium lakes prepared from colours listed in this Schedule are also permitted.
2 Colour index numbers are taken from the third edition 1982 of the Colour Index, volumes 1 to 7, 1315. Also amendments 37 to 40(125), 41 to 44 (127–50), 45 to 48 (130), 49 to 52 (132–50), 53 to 56 (135).
3 The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).
E100 E 101	Curcumin (i) Riboflavin (ii) Riboflavin-5'-phosphate	75300
E 102	Tartrazine	19140
E 104	Quinoline Yellow	47005
E 110	Sunset Yellow FCF Orange Yellow S	15985
E 120	Cochineal, Carminic acid, Carmines	75470
E 122	Azorubine, Carmoisine	14720
E 123	Amaranth	16185
E 124	Ponceau 4R, Cochineal Red A	16255
E 127	Erythrosine	45430
E 128	Red 2G	18050
E 129	Allura Red AC	16035
E 131	Patent Blue V	42051
E 132	Indigotine, Indigo carmine	73015
E 133	Brilliant Blue FCF	42090
E 140	Chlorophylls and	75810
E 140	Chlorophyllins: (i) Chlorophylls (ii) Chlorophyllins	75815
E 141	Copper complexes of chlorophylls and chlorophyllins: (i) Copper complexes of chlorophylls (ii) Copper complexes of chlorophyllins	75815
E 142	Green S	44090
E 150a	Plain caramel3
E 150b	Caustic sulphite caramel
E 150c	Ammonia caramel
E 150d	Sulphite ammonia caramel
E 151	Brilliant Black BN, Black PN	28440
E 153	Vegetable carbon
E 154	Brown FK
E 155	Brown HT	20285
E 160a	Carotenes: (i) Mixed carotenes	75130
E 160a	(ii) Beta-carotene	40800
E 160b	Annatto, bixin, norbixin	75120
E 160c	Paprika extract, capsanthin, capsorubin
E 160d	Lycopene
E 160e	Beta-apo-8'-carotenal (C 30)	40820
E 160f	Ethyl ester of beta-apo-8'-carotenic acid (C 30)	40825
E 161b	Lutein
E 161g	Canthaxanthin
E 162	Beetroot Red, betanin
E 163	Anthocyanins	Prepared by physical means from fruits and vegetables
E 170	Calcium carbonate	77220
E 171	Titanium dioxide	77891
E 172	Iron oxides and hydroxides	77491 77492 77499
E 173	Aluminium
E 174	Silver
E 175	Gold
E180	Litholrubine BK

Regulations 3(2) and (3)(b) and 6(3)

SCHEDULE 2 FOODS WHICH MAY NOT CONTAIN ADDED COLOURS, EXCEPT WHERE SPECIFICALLY PROVIDED FOR IN SCHEDULES 3, 4 OR 5

(The designations used in this Schedule do not prejudice the “carry over” principle in cases where products contain ingredients with legitimate colouring in their own right)

1.  Unprocessed foodstuffs

2.  All bottled or packed waters

3.  Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4.  Chocolate milk

5.  Fermented milk (unflavoured)

6.  Preserved milks as mentioned in Directive 76/118/EEC(1)

7.  Butter-milk (unflavoured)

8.  Cream and cream powder (unflavoured)

9.  Oils and fats of animal or vegetable origin

10.  Eggs and egg products as defined in Article 2(1) of Directive 89/437/EEC(2)

11.  Flour and other milled products and starches

12.  Bread and similar products

13.  Pasta and gnocchi

14.  Sugar, including all monoand disaccharides

15.  Tomato paste and canned and bottled tomatoes

16.  Tomato-based sauces

17.  Fruit juice and fruit nectar as mentioned in Directive 93/77/EEC(3) and vegetable juice

18.  Fruit, vegetables (including potatoes) and mushrooms—canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms

19.  Extra jam, extra jelly, and chestnut purée as mentioned in Directive 79/693/EEC(4); crème de pruneaux

20.  Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients.

21.  Cocoa products and chocolate components in chocolate products as mentioned in Directive 73/241/EEC(5)

22.  Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

23.  Salt, salt substitutes, spices and mixtures of spices

24.  Wine and other products defined by Regulation (EEC) No 822/87(6)

25.  Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia from Crete, Tsipouro from Macedonia, Tsipouro from Thessaly, Tsipouro from Tyrnavos, Eau de vie de marc Marque nationale luxembourgeoise, Eau de vie de seigle Marque nationale luxembourgeoise, London gin, as defined in Regulation (EEC) No 1576/89(7)

26.  Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No 1180/91(8)

27.  Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/91(9)

28.  Wine vinegar

29.  Foods for infants and young children as mentioned in Directive 89/398/EEC(10) including foods for infants and young children not in good health

30.  Honey

31.  Malt and malt products

32.  Ripened and unripened cheese (unflavoured)

33.  Butter from sheep and goats' milk

Regulation 3(3)

SCHEDULE 3 FOODS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED

Column 1	Column 2	Column 3
Food	Permitted colour	Maximum level
Malt bread	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Beer Cider bouché	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Butter (including reduced-fat butter and concentrated butter)	E 160a Carotenes	quantum satis
Margarine, minarine, other fat emulsions, and fats essentially free from water
E 160a Carotenes E 100 Curcumin E 160b Annatto, Bixin, Norbixin	quantum satis quantum satis 10 mg/kg
Sage Derby cheese	E 140 Chlorophylls Chlorophyllins E 141 Copper complexes of chlorophylls and chlorophyllins	quantum satis quantum satis
Ripened Orange, Yellow and broken-white cheese; unflavoured processed cheese	E 160a Carotenes E 160c Paprika extract, Capsanthin, Capsorubin E 160b Annatto, Bixin, Norbixin	quantum satis quantum satis 15 mg/kg
Red Leicester cheese	E 160b Annatto, Bixin, Norbixin	50 mg/kg
Mimolette cheese	E 160b Annatto, Bixin, Norbixin	35 mg/kg
Morbier cheese	E 153 Vegetable carbon	quantum satis
Red marbled cheese	E 120 Cochineal, Carminic acid, Carmines E 163 Anthocyanins	125 mg/kg quantum satis
Vinegar	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Whisky, Whiskey, grain spirit (other than Korn or Kornbrand or Eau de vie de seigle Marque nationale luxembourgeoise), wine spirit, rum, Brandy, Weinbrand, grape marc, grape marc spirit (other than Tsikoudia and Tsipouro and Eau de vie de marc Marque nationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in Regulation (EEC) No 1576/89	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Aromatized wine-based drinks (except bitter soda) and aromatized wines as mentioned in Regulation (EEC) No 1601/91	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Americano	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 163 Anthocyanins	quantum satis quantum satis quantum satis quantum satis quantum satis
Americano	E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 102 Tartrazine E 104 Quinoline Yellow E 120 Cochineal, Carminic acid, Carmines E 122 Azorubine, Carmoisine E 123 Amaranth E 124 Ponceau 4R	} 100 mg/l (individually or in combination)
Bitter soda, bitter vino as mentioned in Regulation (EEC) No 1601/91	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Bitter soda, bitter vino as mentioned in Regulation (EEC) No 1601/91	E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 102 Tartrazine E 104 Quinoline Yellow E 110 Sunset Yellow FCF Orange Yellow S E 120 Cochineal, Carminic acid, Carmines E 122 Azorubine, Carmoisine E 123 Amaranth E 124 Ponceau 4R, Cochineal Red A E 129 Allura Red AC	} 100 mg/1 (individually or in combination)
Liqueur wines and quality liqueur wines produced in specified regions	E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	quantum satis quantum satis quantum satis quantum satis
Vegetables in vinegar, brine or oil (excluding olives)	E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 140 Chlorophylls, Chlorophyllins E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 141 Copper complexes of chlorophylls and chlorophyllins E 160a Carotenes: (i) Mixed carotenes (ii) Beta-carotene E 162 Beetroot Red, betanin E 163 Anthocyanins	quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
Extruded, puffed and/or fruit-flavoured breakfast cereals	E 150c Ammonia caramel E 160a Carotenes E 160b Annatto, Bixin, Norbixin E 160c Paprika extract, Capsanthin, Capsorubin	quantum satis quantum satis 25 mg/kg quantum satis
Fruit-flavoured breakfast cereals	E 120 Cochineal, Carminic acid, Carmines E 162 Beetroot Red, betanin E 163 Anthocyanins	} 200 mg/kg (individually or in combination)
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products	E 100 Curcumin E 140 Chlorophylls and chlorophyllins E 141 Copper complexes of chlorophylls and chlorophyllins E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 160a Carotenes: (i) Mixed carotenes (ii) Beta-carotene E 160c Paprika extract, Capsanthin, Capsorubin E 162 Beetroot Red, betanin E 163 Anthocyanins	quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis quantum satis
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products	E 104 Quinoline Yellow E 110 Sunset Yellow FCF E 120 Cochineal, Carminic acid, Carmines E 124 Ponceau 4R, Cochineal Red A E 142 Green S E 160d Lycopene E 161b Lutein	} 100 mg/kg (individually or in combination)
Sausages, pâtés and terrines	E 100 Curcumin E 120 Cochineal, Carminic acid, Carmines E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel E 160a Carotenes E 160c Paprika extract, Capsanthin, Capsorubin E 162 Beetroot Red, betanin	20 mg/kg 100 mg/kg quantum satis quantum satis quantum satis quantum satis 20 mg/kg 10 mg/kg quantum satis
Luncheon meat	E 129 Allura Red	25 mg/kg
Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4%	E 129 Allura Red AC E 120 Cochineal, Carminic acid, Carmines E 128 Red 2G E 150a Plain caramel E 150b Caustic sulphite caramel E 150c Ammonia caramel E 150d Sulphite ammonia caramel	25 mg/kg 100 mg/kg 20 mg/kg quantum satis quantum satis quantum satis quantum satis
Chorizo sausage Salchichon	E 120 Cochineal, Carminic acid, Carmines E 124 Ponceau 4R, Cochineal Red A	200 mg/kg 250 mg/kg
Sobrasada	E 110 Sunset Yellow FCF E 124 Ponceau 4R, Cochineal Red A	135 mg/kg 200 mg/kg
Pasturmas (edible external coating)	E 100 Curcumin E 101 (i) Riboflavin (ii) Riboflavin-5'-phosphate E 120 Cochineal, Carminic acid, Carmines	quantum satis quantum satis quantum satis quantum satis
Dried potato granules and flakes	E 100 Curcumin	quantum satis
Processed mushy and garden peas (canned)	E 102 Tartrazine E 133 Brilliant Blue FCF E 142 Green S	100 mg/kg 20 mg/kg 10 mg/kg

Regulation 3(3) and (4)

SCHEDULE 4 COLOURS PERMITTED FOR USE IN CERTAIN FOODS ONLY

Column 1	Column 2	Column 3
Permitted colour	Food	Maximum level
E 123 Amaranth	Americano	100 mg/1 (but see the entry for Americano in Schedule 3)
	Aperitif wines, spirit drinks including products with less than 15% alcohol by volume Bitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/91	30 mg/l 100 mg/l (but see the entry for Bitter soda, bitter vino in Schedule 3)
	Fish roe	30 mg/kg
E 127 Erythrosine	Cocktail cherries and candied cherries Bigarreaux cherries in syrup and in cocktails	200 mg/kg 150 mg/kg
E 128 Red 2G	Breakfast sausages with a minimum cereal content of 6% Burger meat with a minimum vegetable and/or cereal content of 4%	} 20 mg/kg
E 154 Brown FK	Kippers	20 mg/kg
E 161g Canthaxanthin	Saucisses de Strasbourg	15 mg/kg
E 173 Aluminium	External coating of sugar confectionery for the decoration of cakes and pastries	quantum satis
E 174 Silver	External coating of confectionery Decoration of chocolates Liqueurs	quantum satis quantum satis quantum satis
E 175 Gold	External coating of confectionery Decoration of chocolates Liqueurs	quantum satis quantum satis quantum satis
E 180 Litholrubine BK	Edible cheese rind	quantum satis
E 160b Annatto, Bixin, Norbixin	Margarine, minarine, other fat emulsions, and fats essentially free from water Decorations and coatings Fine bakery wares Edible ices Liqueurs, including fortified beverages with less than 15% alcohol by volume Flavoured processed cheese Ripened Orange, Yellow and broken-white cheese, Unflavoured processed cheese Desserts “Snacks”: dry, savoury potato, cereal or starch-based snack products: Extruded or expanded savoury snack products Other savoury snack products and savoury coated nuts Smoked fish Edible cheese rind and edible casings Red Leicester cheese Mimolette cheese Extruded, puffed and/or fruit-flavoured breakfast cereals	10 mg/kg 20 mg/kg 10 mg/kg 20 mg/kg 10 mg/l 15 mg/kg 15 mg/kg 10 mg/kg 20 mg/kg 10 mg/kg 10 mg/kg 20 mg/kg 50 mg/kg 35 mg/kg 25 mg/kg

Regulation 3(3)

SCHEDULE 5 FURTHER PERMITTED COLOURS IN CERTAIN FOODS

PART I

The following colours may be used, in each case at quantum satis, in foods listed in Part III of this Schedule and in any food other than one listed in Schedules 2 and 3.

• E 101 (i) Riboflavin

• (ii) Riboflavin-5'-phosphate

• E 140 Chlorophylls and chlorophyllins

• E 141 Copper complexes of chlorophylls and chlorophyllins

• E 150a Plain caramel

• E 150b Caustic sulphite caramel

• E 150c Ammonia caramel

• E 150d Sulphite ammonia caramel

• E 153 Vegetable carbon

• E 160a Carotenes

• E 160c Paprika extract, capsanthin, capsorubin

• E 162 Beetroot Red, betanin

• E 163 Anthocyanins

• E 170 Calcium carbonate

• E 171 Titanium dioxide

• E 172 Iron oxides and hydroxides

PART II

The following colours may be used singly or in combination in the foods listed in Part III of this Schedule, in each case up to the maximum level specified for such food. However, for non-alcoholic flavoured drinks, edible ices, desserts, fine bakery wares and confectionery, the colours may be used up to the limit indicated in Part III but 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:

• E 100 Curcumin

• E 102 Tartrazine

• E 104 Quinoline Yellow

• E 110 Sunset Yellow FCF

• Orange Yellow S

• E 120 Cochineal, Carminic acid, Carmines

• E 122 Azorubine, Carmoisine

• E 124 Ponceau 4R, Cochineal Red A

• E 129 Allura Red AC

• E 131 Patent Blue V

• E 132 Indigotine, Indigo carmine

• E 133 Brilliant Blue FCF

• E 142 Green S

• E 151 Brilliant Black BN, Black PN

• E 155 Brown HT

• E 160d Lycopene

• E 160e Beta-apo-8'-carotenal (C 30)

• E 160f Ethyl ester of Beta-apo-8'-carotenic acid (C 30)

• E 161b Lutein

PART III

Food	Maximum level
Non-alcoholic flavoured drinks	100 mg/l
Candied fruits and vegetables, Mostarda di frutta	200 mg/kg
Preserves of red fruits	200 mg/kg
Confectionery	300 mg/kg
Decorations and coatings	500 mg/kg
Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers)	200 mg/kg
Edible ices	150 mg/kg
Flavoured processed cheese	100 mg/kg
Desserts including flavoured milk products	150 mg/kg
Sauces, seasonings (for example, curry powder, tandoori), pickles, relishes, chutney and piccalilli	500 mg/kg
Mustard	300 mg/kg
Fish paste and crustacean paste	100 mg/kg
Pre-cooked crustaceans	250 mg/kg
Salmon substitutes	500 mg/kg
Surimi	500 mg/kg
Fish roe	300 mg/kg
Smoked fish	100 mg/kg
“Snacks”: dry, savoury potato, cereal or starch-based snack products: Extruded or expanded savoury snack products	200 mg/kg
Other savoury snack products and savoury coated nuts	100 mg/kg
Edible cheese rind and edible casings	quantum satis
Complete formulae for weight control intended to replace total daily food intake or an individual meal	50 mg/kg
Complete formulae and nutritional supplements for use under medical supervision	50 mg/kg
Liquid food supplements/dietary integrators	100 mg/l
Solid food supplements/dietary integrators	300 mg/kg
Soups	50 mg/kg
Meat and fish analogues based on vegetable proteins	100 mg/kg
Spirituous beverages (including products less than 15% alcohol by volume), except any mentioned in Schedule 2 or 3	200 mg/l
Aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails as mentioned in Regulation (EEC) No 1601/91, except any mentioned in Schedule 2 or 3	200 mg/l
Fruit wines (still or sparkling) Cider (except cidre bouché) and perry Aromatized fruit wines, cider and perry	200 mg/l

Regulation 12(1)

SCHEDULE 6 REVOCATIONS

Column 1	Column 2	Column 3
Regulations revoked	References	Extent of revocation
The Colouring Matter in Food (Scotland) Regulations 1973	S.I. 1973/1310	the whole Regulations
The Colouring Matter in Food Regulations 1973	S.I. 1973/1340	the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1975	S.I. 1975/1488	the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1975	S.I. 1975/1595	the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1976	S.I. 1976/2086	the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1976	S.I. 1976/2232	the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1978	S.I. 1978/1787	the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1979	S.I. 1979/107	the whole Regulations
The Lead in Food Regulations 1979	S.I. 1979/1254	in Schedule 2, the reference to the Colouring Matter in Food Regulations 1973
The Lead in Food (Scotland) Regulations 1979	S.I. 1979/1641	in Schedule 2, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food (Revision of Penalties) Regulations 1982	S.I. 1982/1727	in Schedule 1, the reference to the Colouring Matter in Food Regulations 1973
The Food and Drugs (Scotland) Act 1956 (Transfer of Enforcement Functions) Regulations 1983	S.I. 1983/270	in Schedule 2, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food (Revision of Penalties) Regulations 1985	S.I. 1985/67	in Part I of the Schedule, the reference to the Colouring Matter in Food Regulations 1973
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985	S.I. 1985/1068	in Schedule 1, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Colouring Matter in Food (Scotland) Amendment Regulations 1987	S.I. 1987/1985	the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1987	S.I. 1987/1987	the whole Regulations
The Food Safety (Exports) Regulations 1991	S.I. 1991/1476	in Part I of Schedule 1, the reference to the Colouring Matter in Food Regulations 1973, and in Schedule 2 the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food Additives Labelling Regulations 1992	S.I. 1992/1978	regulations 8(1) and 9(1)

(1)

OJ No. L24, 30.1.76, p. 49.

(2)

OJ No. L212, 27.7.89, p. 87.

(3)

OJ No. L224, 30.9.93, p. 23.

(4)

OJ No. L205, 13.8.79, p. 5.

(5)

OJ No. L228, 16.8.73, p. 23.

(6)

OJ No. L84, 27.3.87, p. 1.

(7)

OJ No. L160, 12.6.89, p. 1.

(8)

OJ No. L115, 8.5.91, p. 5.

(9)

OJ No. L149, 14.6.91, p. 1.

(10)

OJ No. L186, 30.6.89, p. 27.