
1 
These Regulations may be cited as the Colours in Food Regulations 1995, and shall come into force on 1st January 1996.
2 

(1) In these Regulations, unless the context otherwise requires—
 “the Act” means the Food Safety Act 1990;
 the noun “colour” means a food additive which is used or intended to be used for the primary purpose of adding or restoring colouring in a food, and includes—
(a) any natural constituent of food and any natural source not normally consumed as food as such and not normally used as a characteristic ingredient of food, and
(b) any preparation obtained from food or from any other natural source material, by, in eilther case—
(i) physical extraction,
(ii) chemical extraction, or
(iii) physical and chemical extractionwhich results in the selective extraction of the pigment relative to the nutritive or aromatic constituent,but does not include—
(aa) any food (including one in dried or concentrated form),
(bb) any flavouring,
used, in either case, in the manufacture of any compound food because of its aromatic, sapid or nutritive properties albeit that it may also be used secondarily to add or restore colouring to such compound food, and
(cc) any colour when it is used only for colouring any inedible external part of a food;
 “Directive 94/36/EC” means European Parliament and Council Directive 94/36/ EC on colours for use in foodstuffs;
 “Directive 95/45/EC” means Commission Directive 95/45/EC laying down specific criteria of purity concerning colours for use in foodstuffs;
 “food” means food sold, or intended for sale, for human consumption, and in regulation 8 and for the purposes of regulation 11 includes a colour;
 “food additive” means any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may reasonably be expected to result, in it or its by-products becoming directly or indirectly a component of such foods;
 “infants” means children under the age of twelve months;
 “member State” means a member State of the European Community;
 “permitted colour” means any colour listed in Schedule 1 which satisfies the specific purity criteria for that colour set out in the annex to Directive 95/45/EC;
 “processed” in relation to any food, means having undergone any treatment resulting in a substantial change in the original state of the food, but does not include dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking, and “unprocessed” shall be construed accordingly;
 “sell” includes possess for sell, and offer, expose or advertise for sale, and “sale” and “sold”shall be construed accordingly;
 “young children” means children aged between one and three years,and other expressions used in these Regulations and in Directive 94/36/EC have, in so far as the context admits, the same meaning as they bear in that Directive.
(2) Any reference in these Regulations to a Community instrument is a reference to it as amended, modified or otherwise adapted.
(3) Any reference in these Regulations to a numbered regulation or Schedule shall, unless the context otherwise requires, be construed as a reference to the regulation or Schedule bearing that number in these Regulations, and including in the case of a Schedule any note thereto.
(4) Any reference in these Regulations or in a Schedule thereto to—
(a) a maximum level of permitted colour in or on a food is to the maximum amount, in milligrams, of colouring principle contained in that permitted colour per kilogram or, as the case may be, per litre of food which is ready to eat having been prepared according to any instructions for use;
(b) quantum satis, means that no maximum level of permitted colour in or on a corresponding food is specified but that in or on such food a permitted colour may be used in accordance with good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that such use does not mislead the consumer.
3 

(1) No person shall use in or on any food any colour other than a permitted colour.
(2) No person shall use any permitted colour in or on any food listed in Schedule 2 except in accordance with paragraph 3(a) below.
(3) Subject to paragraph (4) below and to regulations 4, 5 and 6, no person shall use any permitted colour in or on any food unless—
(a) the food is one listed—
(i) in Column 1 of Schedule 3, in which case there may be used in or on such food any permitted colour which is listed in relation to it in Column 2 of Schedule 3 in an amount not exceeding the maximum level for such permitted colour in or on such food as listed in Column 3 of Schedule 3; or
(ii) in Column 2 of Schedule 4, in which case there may be used in or on such food any permitted colour which is listed in relation to it in Column 1 of Schedule 4 in an amount not exceeding the maximum level for such permitted colour in or on such food as listed in Column 3 of Schedule 4; or
(iii) in Part III of Schedule 5, in which case there may be used in or on such food any of the permitted colours listed in Parts I or II of Schedule 5 in accordance with the conditions contained in that Schedule governing the use of such colours in or on such foods;
(b) the food is not listed in either Schedule 2 or in Column 1 of Schedule 3, in which case there may be used in or on such food any one or more of the permitted colours listed in Part I of Schedule 5 up to an amount (in each case) ofquantum satis.
(4) No person shall use any permitted colour listed in Column 1 of Schedule 4 in or on any food other than the food or foods listed in relation to that permitted colour in Column 2 of that Schedule.
4 
No person shall use any colour for the purpose of any health marking as provided for in the Fresh Meat (Hygiene and Inspection) Regulations 1995 or any other marking required on any meat product, other than the permitted colours—
(a) E 155 Brown HT;
(b) E 133 Brilliant Blue FCF;
(c) E 129 Allura Red AC, or
(d) an appropriate mixture of (b) and (c) above.
5 
No person shall use any colour for—
(a) the decorative colouring, or
(b) the stamping (as provided for in Regulation (EEC) No. 1274/91, introducing detailed rules for implementing Regulation (EEC) No. 1907/90 on certain marketing standards for eggs),of eggshells, other than a permitted colour.
6 

(1) Subject to paragraph (3) below, any food in or on which a permitted colour is used without contravening any of the provisions of paragraphs (2), (3) or (4) of regulation 3 may itself be used as an ingredient in a compound food in or on which the use of such colour is not otherwise permitted, and the presence in or on that compound food of such colour as a result of its containing such an ingredient shall not constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(2) There may be used in or on a food any permitted colour the use of which would otherwise constitute a contravention of any of the provisions of paragraphs (2), (3) or (4) of regulation 3, where such a food is destined to be used solely in the preparation of a compound food and the resulting presence in or on that compound food of such colour does not itself constitute a contravention of any of the provisions of those paragraphs of regulation 3.
(3) Paragraph 1 above shall not apply in the case of any compound food listed in Schedule 2.
7 

(1) No person shall sell any colour for use in or on food unless such colour is a permitted colour.
(2) No person shall sell directly to the consumer any colour other than a specified permitted colour.
(3) For the purposes of paragraph (2) above, a “specified permitted colour” shall be any permitted colour other than—
(a) E 123 Amaranth;
(b) E 127 Erythrosine;
(c) E 128 Red 2G;
(d) E 154 Brown FK;
(e) E 160b Annatto, bixin, norbixin;
(f) E 161g Canthaxanthin;
(g) E 173 Aluminium, and
(h) E 180 Litholrubine BK.
(4) No person shall sell any food having in it or on it any added colour other than a permitted colour that has been used in or on that food without contravening any of the provisions of regulations 3, 4, 5 and 6.
8 
Where any food is certified by a food analyst as being food which it is an offence against these Regulations to sell, that food may be treated for the purposes of section 9 of the Act (under which a food may be seized and destroyed on the order of a justice of the peace) as failing to comply with food safety requirements, and section 8(3) shall apply for the purposes of these Regulations as it applies for the purposes of the Act.
9 

(1) If any person contravenes or fails to comply with any of the provisions of these Regulations he shall be guilty of an offence, and liable on summary conviction to a fine not exceeding level 5 on the standard scale.
(2) Where an offence under these Regulations is committed in Scotland by a Scottish partnership and is proved to have been committed with the consent or connivance of, or to be attributable to any neglect on the part of, a partner, he as well as the partnership shall be guilty of the offence and be liable to be proceeded against and punished accordingly.
(3) Subject to paragraph (4) below, each food authority shall enforce and execute these Regulations in its area.
(4) In this regulation “food authority” does not include—
(a) the council of a district in a non-metropolitan county in England except where the county functions have been transferred to that council pursuant to a structural change;
(b) until 1st April 1996, the council of a district in Wales; or
(c) the appropriate Treasurer referred to in section 5(1)(c) of the Act (which deals with the Inner Temple and the Middle Temple).
10 
In any proceedings for an offence under these Regulations it shall be a defence for the person charged to prove—
(a) that the food or, as the case may be, the colour in respect of which the offence is alleged to have been committed was intended for export to a country which has legislation analogous to these Regulations and that such food or colour complies with that legislation; and
(b) in the case of export to another member State, that the legislation complies with Council Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption, Directive 94/36/EC and Directive 95/45/EC.
11 
The following provisions of the Act shall apply for the purposes of these Regulations as they apply for the purposes of section 8, 14 or 15 of the Act and, unless the context otherwise requires, any reference in them to the Act shall be construed for the purposes of these Regulations as a reference to these Regulations—
(a) section 2 (extended meaning of “sale” etc.);
(b) section 3 (presumption that food intended for human consumption);
(c) section 20 (offences due to fault of another person);
(d) section 21 (defence of due diligence);
(e) section 22 (defence of publication in the course of business);
(f) section 30(8) (which relates to documentary evidence);
(g) section 33 (obstruction etc. of officers);
(h) section 36 (offences by bodies corporate);
(i) section 44 (protection of officers acting in good faith).
12 

(1) The Regulations specified in Columns 1 and 2 of Schedule 6 shall be revoked to the extent specified in Column 3 of that Schedule.
(2) In both the Specified Sugar Products Regulations 1976 and the Specified Sugar Products (Scotland) Regulations 1976—
(a) in paragraph (3)(d) of regulation 5 (labelling and description of specified sugar products), for the words “colouring matter”, in both cases where they occur, there shall be substituted, in each case, the word “colour”;
(b) in sub-paragraph (b) of regulation 9 (permitted additional ingredients in specified sugar products), for the words “colouring matter”, in both cases where they occur, there shall be substituted, in each case, the word “colour”.
(3) In both the Jam and Similar Products Regulations 1981 and the Jam and Similar Products (Scotland) Regulations 1981—
(a) in paragraph (1) of regulation 2 (interpretation), for the definition of “permitted colouring matter” there shall be substituted the following definition—“
 “permitted colour” means any colour in so far as its use is permitted by the Colours in Food Regulations 1995;”, and
(b) in Part III of Schedule 2 (permitted additional ingredients), for the words “permitted colouring matters” in Column 1 there shall be substituted the words “permitted colours”.
(4) In the Meat Products and Spreadable Fish Products Regulations 1984, in paragraph (1) of regulation 2 (interpretation), in the definition of “additive” for the words “the Colouring Matter in Food Regulations 1973” there shall be substituted the words “the Colours in Food Regulations 1995”.
(5) In the Meat Products and Spreadable Fish Products (Scotland) Regulations 1984, in paragraph (1) of regulation 2 (interpretation), in the definition of “additive” for the words “the Colouring Matter in Food (Scotland) Regulations 1973” there shall be substituted the words “the Colours in Food Regulations 1995”.
(6) In the Food Additives Labelling Regulations 1992, in Schedule 1 (categories of food additives)—
(a) in Part I (list of food additives), for item 1 there shall be substituted the following item—“
1 
Colour.”;
(b) in Part II (supplementary), for subparagraph (a) there shall be substituted the following subparagraph—“
(a) “colour” means any substance which is a colour for the purposes of the Colours in Food Regulations 1995;”.
(7) In the Fresh Meat (Hygiene and Inspection) Regulations 1995, in paragraph 6 of Schedule 12 (health marking), for the words “the Colouring Matter in Food Regulations 1973” there shall be substituted the words “the Colours in Food Regulations 1995”.
13 

(1) In any proceedings for an offence against these Regulations it shall be a defence to prove that—
(a) 
(i) the act was committed before 30th June 1996, or
(ii) the act was that of selling a colour or a food which, in either case, was put on the market or labelled before 30th June 1996; and
(b) the matters constituting the offence would not have constituted an offence under any Regulations now revoked or amended by these Regulations if those Regulations had been in operation (in the case of Regulations now being amended, as if such amendments had not been made) when the act was committed or the colour or, as the case may be, the food was put on the market or labelled.
(2) These Regulations shall not apply to any colour or, as the case may be, food which—
(a) is brought into Great Britain before 30th June 1996 from a member State in which it was lawfully produced and sold or in which it was in free circulation and lawfully sold; and
(b) is suitably labelled to give the nature of the colour or, as the case may be, the food.
(3) For the purpose of paragraph (2) above, “free circulation” shall be construed in accordance with Article 9.2 of the Treaty establishing the European Community.
Angela Browning
Parliamentary Secretary, Ministry of Agriculture, Fisheries and Food
3rd December 1995Signed by authority of the Secretary of State for Health:
Cumberlege
Parliamentary Under Secretary of State,
Department of Health
17th November 1995Signed by authority of the Secretary of State for Wales:
Rod Richards
Parliamentary Under Secretary of State, Welsh Office
23rd November 1995Lindsay
Parliamentary Under Secretary of State, Scottish Office
21st November 1995
SCHEDULE 1
Regulation 2(1)

EC No Colour Colour index No or description
E100E 101 Curcumin
(i) Riboflavin
(ii) Riboflavin-5'-phosphate 75300
E 102 Tartrazine 19140
E 104 Quinoline Yellow 47005
E 110 Sunset Yellow FCFOrange 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 caramel
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 774917749277499
E 173 Aluminium
E 174 Silver
E 175 Gold
E180 Litholrubine BK



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

(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
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
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 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; 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
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
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
26 
Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No 1180/91
27 
Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/91
28 
Wine vinegar
29 
Foods for infants and young children as mentioned in Directive 89/398/EEC 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

SCHEDULE 3
Regulation 3(3)


Column 1 Column 2 Column 3
Food Permitted colour Maximum level
Malt bread E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum satis
BeerCider bouché E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum 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 CarotenesE 100 CurcuminE 160b Annatto, Bixin, Norbixin quantum satisquantum satis10 mg/kg
Sage Derby cheese E 140 ChlorophyllsChlorophyllinsE 141 Copper complexes of chlorophylls and chlorophyllins quantum satisquantum satis
Ripened Orange, Yellow and broken-white cheese; unflavoured processed cheese E 160a CarotenesE 160c Paprika extract, Capsanthin, CapsorubinE 160b Annatto, Bixin, Norbixin quantum satisquantum satis15 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, CarminesE 163 Anthocyanins 125 mg/kgquantum satis
Vinegar E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum 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 caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum satis
Aromatized wine-based drinks (except bitter soda) and aromatized wines as mentioned in Regulation (EEC) No 1601/91 E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum satis
Americano E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramelE 163 Anthocyanins quantum satisquantum satisquantum satisquantum satisquantum satis
Americano E 100 CurcuminE 101 (i) Riboflavin(ii) Riboflavin-5'-phosphateE 102 TartrazineE 104 Quinoline YellowE 120 Cochineal, Carminic acid, CarminesE 122 Azorubine, CarmoisineE 123 AmaranthE 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 caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum satis
Bitter soda, bitter vino as mentioned in Regulation (EEC) No 1601/91 E 100 CurcuminE 101 (i) Riboflavin(ii) Riboflavin-5'-phosphateE 102 TartrazineE 104 Quinoline YellowE 110 Sunset Yellow FCFOrange Yellow SE 120 Cochineal, Carminic acid, CarminesE 122 Azorubine, CarmoisineE 123 AmaranthE 124 Ponceau 4R, Cochineal Red AE 129 Allura Red AC } 100 mg/1 (individually or in combination)
Liqueur wines and quality liqueur wines produced in specified regions E 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel quantum satisquantum satisquantum satisquantum satis
Vegetables in vinegar, brine or oil (excluding olives) E 101 (i) Riboflavin(ii) Riboflavin-5'-phosphateE 140 Chlorophylls, ChlorophyllinsE 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramelE 141 Copper complexes of chlorophylls and chlorophyllinsE 160a Carotenes: (i) Mixed carotenes(ii) Beta-caroteneE 162 Beetroot Red, betaninE 163 Anthocyanins quantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satis
Extruded, puffed and/or fruit-flavoured breakfast cereals E 150c Ammonia caramelE 160a CarotenesE 160b Annatto, Bixin, NorbixinE 160c Paprika extract, Capsanthin, Capsorubin quantum satisquantum satis25 mg/kgquantum satis
Fruit-flavoured breakfast cereals E 120 Cochineal, Carminic acid, CarminesE 162 Beetroot Red, betaninE 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 CurcuminE 140 Chlorophylls and chlorophyllinsE 141 Copper complexes of chlorophylls and chlorophyllinsE 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramelE 160a Carotenes:(i) Mixed carotenes(ii) Beta-caroteneE 160c Paprika extract, Capsanthin, CapsorubinE 162 Beetroot Red, betaninE 163 Anthocyanins quantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satisquantum satis
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products E 104 Quinoline YellowE 110 Sunset Yellow FCFE 120 Cochineal, Carminic acid, CarminesE 124 Ponceau 4R, Cochineal Red AE 142 Green SE 160d LycopeneE 161b Lutein } 100 mg/kg (individually or in combination)
Sausages, pâtés and terrines E 100 CurcuminE 120 Cochineal, Carminic acid, CarminesE 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramelE 160a CarotenesE 160c Paprika extract, Capsanthin, CapsorubinE 162 Beetroot Red, betanin 20 mg/kg100 mg/kgquantum satisquantum satisquantum satisquantum satis20 mg/kg10 mg/kgquantum 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 ACE 120 Cochineal, Carminic acid, CarminesE 128 Red 2GE 150a Plain caramelE 150b Caustic sulphite caramelE 150c Ammonia caramelE 150d Sulphite ammonia caramel 25 mg/kg100 mg/kg20 mg/kgquantum satisquantum satisquantum satisquantum satis
Chorizo sausageSalchichon E 120 Cochineal, Carminic acid, CarminesE 124 Ponceau 4R, Cochineal Red A 200 mg/kg250 mg/kg
Sobrasada E 110 Sunset Yellow FCFE 124 Ponceau 4R, Cochineal Red A 135 mg/kg200 mg/kg
Pasturmas (edible external coating) E 100 CurcuminE 101 (i) Riboflavin(ii) Riboflavin-5'-phosphateE 120 Cochineal, Carminic acid, Carmines quantum satisquantum satisquantum satisquantum satis
Dried potato granules and flakes E 100 Curcumin quantum satis
Processed mushy and garden peas (canned) E 102 TartrazineE 133 Brilliant Blue FCFE 142 Green S 100 mg/kg20 mg/kg10 mg/kg
SCHEDULE 4
Regulation 3(3) and (4)


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 cherriesBigarreaux cherries in syrup and in cocktails 200 mg/kg150 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 confectioneryDecoration of chocolatesLiqueurs quantum satisquantum satisquantum satis
E 175 Gold External coating of confectioneryDecoration of chocolatesLiqueurs quantum satisquantum satisquantum 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 waterDecorations and coatingsFine bakery waresEdible icesLiqueurs, including fortified beverages with less than 15% alcohol by volumeFlavoured processed cheeseRipened Orange, Yellow and broken-white cheese, Unflavoured processed cheeseDesserts“Snacks”: dry, savoury potato, cereal or starch-based snack products:
— Extruded or expanded savoury snack products
— Other savoury snack products and savoury coated nutsSmoked fishEdible cheese rind and edible casingsRed Leicester cheeseMimolette cheeseExtruded, puffed and/or fruit-flavoured breakfast cereals 10 mg/kg20 mg/kg10 mg/kg20 mg/kg10 mg/l15 mg/kg15 mg/kg10 mg/kg20 mg/kg10 mg/kg10 mg/kg20 mg/kg50 mg/kg35 mg/kg25 mg/kg
SCHEDULE 5
Regulation 3(3)
PART IThe 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 IIThe 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
SCHEDULE 6
Regulation 12(1)


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)