
Article 1 
Directive 95/2/EC is hereby amended as follows:

1.. Article 1(3)(c) shall be replaced by the following:
'
((c)) “carriers”, including carrier solvents, are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or flavouring without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;';
2.. in Article 3(2) ‘weaning foods’ shall be replaced by ‘processed cereal-based foods and baby foods’;
3.. the Annexes shall be amended in accordance with Annex I to this Directive.
Article 2 
The Annex to Directive 94/35/EC shall be amended in accordance with Annex II to this Directive.
Article 3 

1. Member States shall bring into force by 15 February 2008 the laws, regulations and administrative provisions necessary to comply with this Directive in order to:
(a) permit trade in and the use of products complying with this Directive by 15 February 2008;
(b) prohibit trade in and use of products which do not comply with this Directive by 15 August 2008.
However, products placed on the market or labelled before 15 August 2008 which do not comply with this Directive may be marketed until stocks are exhausted.Member States shall forthwith communicate to the Commission the text of such laws, regulations and administrative provisions, together with a correlation table between them and this Directive.
2. When Member States adopt the laws, regulations and administrative provisions referred to in paragraph 1, they shall contain a reference to this Directive or be accompanied by such a reference on the occasion of their official publication. The methods of making such reference shall be laid down by Member States.
Article 4 
This Directive shall enter into force on the 20th day following that of its publication in the Official Journal of the European Union.
Article 5 
This Directive is addressed to the Member States.
Done at Strasbourg, 5 July 2006.
For the European Parliament
The President
J. BORRELL FONTELLES
For the Council
The President
P. LEHTOMÄKI
ANNEX I

The Annexes to Directive 95/2/EC are amended as follows:

((1)) Annex I is amended as follows:

((a)) in the introductory note, the following note is added:
'
4. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, E 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Directive, 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.
';
((b)) in the table, the following row is inserted:
'
E 462 Ethyl cellulose';
((2)) Annex II is amended as follows:

((a)) the row for ‘ripened cheese’ is replaced by the following:
'
Ripened cheese E 170 Calcium carbonateE 504 Magnesium carbonatesE 509 Calcium chlorideE 575 Glucono-delta-lactone quantum satis
 E 500ii Sodium hydrogen carbonate quantum satis (only for sour milk cheese)';
((b)) in the row for ‘Pain courant français’ after the words ‘Pain courant français’ the following words are added: ‘Friss búzakenyér, fehér és félbarna kenyerek’;
((c)) in the row for ‘Foie gras, foie gras entier, blocs de foie gras’ after the words ‘Foie gras, foie gras entier, blocs de foie gras’ the following words are added: ‘Libamáj, libamáj egészben, libamáj tömbben’;
((3)) Annex III is amended as follows:

((a)) Part A is amended as follows:

((i)) in the table ‘Sorbates, benzoates and p-hydroxybenzoates’, the rows for ‘E 216 Propyl p-hydroxybenzoate’ and ‘E 217 Sodium propyl p‐hydroxybenzoate’ are deleted;
((ii)) the table for foodstuffs is amended as follows:

— the following rows are deleted:
'
Shrimps, cooked    2 000  
Crayfish tails, cooked, and pre‐packed marinated cooked molluscs 2 000     
Liquid dietary food supplements      2 000';
— the following rows are added:

‘Crustaceans and molluscs, cooked  1 000  2 000  
Food supplements as defined in Directive 2002/46/EC supplied in liquid form    2 000  

— the words ‘Dietetic food intended for special medical purposes ’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC
((b)) in Part B the table for foodstuffs is amended as follows:

— the row for ‘crustaceans and cephalopods’ is replaced by the following:

‘Crustaceans and cephalopods: 

— fresh, frozen and deep-frozen 150

— crustaceans, Penaeidae, Solenoceridae, Aristaeidae family: 

— up to 80 units 150

— between 80 and 120 units 200

— over 120 units 300
Crustaceans and cephalopods 

— cooked 50

— cooked crustaceans, Penaeidae, Solenoceridae, Aristaeidae family: 

— up to 80 units 135

— between 80 and 120 units 180

— over 120 units 270

— the entry ‘Starches (excluding starches for weaning foods, follow-on formulae and infant formulae)’ is replaced by ‘Starches (excluding starches in infant formulae, follow-on formulae and processed cereal‐based foods and baby foods)’;
— the following rows are added:
'
Salsicha fresca 450
Table grapes 10
Fresh lychees 10 (measured on edible parts)';
((c)) in Part C the table for E 249, E 250, E 251 and E 252 is replaced by the following:

‘E No Name Foodstuff Maximum amount that may be added during manufacture(expressed as NaNO2) Maximum residual level (expressed as NaNO2)
E 249 Potassium nitrite Meat products 150 mg/kg 
E 250 Sodium nitrite Sterilised meat products (Fo > 3,0) 100 mg/kg 
  Traditional immersion cured meat products (1):Wiltshire bacon (1.1);Entremeada, entrecosto, chispe, orelheira e cabeça (salgados)Toucinho fumado (1.2);and similar products  175 mg/kg
  Wiltshire ham (1.1);and similar products  100 mg/kg
  Rohschinken, nassgepökelt (1.6);and similar products  50 mg/kg
  Cured tongue (1.3)  
  Traditional dry cured meat products (2):Dry cured bacon (2.1);and similar products  175 mg/kg
  Dry cured ham (2.1);Jamón curado, paleta curada, lomo embuchado y cecina (2.2);Presunto, presunto da pá and paio do lombo (2.3);and similar products  100 mg/kg
  Rohschinken, trockengepökelt (2.5);and similar products  50 mg/kg
  Other traditionally cured meat products (3):  
  VysočinaSelský salámTuristický trvanlivý salámPoličanHerkulesLovecký salámDunajská klobásaPaprikáš (3.5);and similar products 180 mg/kg 
  Rohschinken, trocken-/nassgepökelt (3.1);and similar productsJellied veal and brisket (3.2)  50 mg/kg
E 251E 252 Potassium nitrateSodium nitrate Non-heat-treated meat products 150 mg/kg 
  Traditional immersion cured meat products (1):  
  Kylmäsavustettu poronliha/Kallrökt renkött (1.4); 300 mg/kg 
  Wiltshire bacon and Wiltshire ham (1.1);Entremeada, entrecosto, chispe, orelheira e cabeça (salgados),Toucinho fumado (1.2);Rohschinken, nassgepökelt (1.6);and similar products  250 mg/kg
  Bacon, Filet de bacon (1.5);and similar products  250 mg/kg without added E 249 or E 250
  Cured tongue (1.3)  10 mg/kg
  Traditional dry cured meat products (2):Dry cured bacon and Dry cured ham (2.1);Jamón curado, paleta curada, lomo embuchado y cecina (2.2);  250 mg/kg
  Presunto, presunto da pá and paio do lombo (2.3);Rohschinken, trockengepökelt (2.5); and similar products  
  Jambon sec, jambon sel sec et autres pièces maturées séchées similaires (2.4)  250 mg/kg without added E 249 or E 250
  Other traditionally cured meat products (3):Rohwürste (Salami and Kantwurst) (3.3); 300 mg/kg (without added E 249 or E 250) 
  Rohschinken, trocken-/nassgepökelt (3.1);and similar products  250 mg/kg
  Salchichón y chorizo tradicionales de larga curación (3.4);Saucissons secs (3.6);and similar products 250 mg/kg(without added E 249 or E 250) 
  Jellied veal and brisket (3.2);  10 mg/kg
  Hard, semi-hard and semi-soft cheese 150 mg/kg in the cheese milk or equivalent level if added after removal of whey and addition of water 
  Dairy-based cheese analogue
  Pickled herring and sprat 500 mg/kg 



1 Meat products are immersed in curing solution containing nitrites and/or nitrates, salt and other components. The meat products may undergo further treatments e.g. smoking.
1.1 Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.
1.2 Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity.
1.3 Immersion cured for at least 4 days and pre-cooked.
1.4 Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks.
1.5 Immersion cured for 4 to 5 days at 5 to 7 oC, matured for typically 24 to 40 hours at 22 oC, possibly smoked for 24 hrs at 20 to 25 oC and stored for 3 to 6 weeks at 12 to 14 oC.
1.6 Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation.
2 Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation. The meat products may undergo further treatments e.g. smoking.
2.1 Dry curing followed by maturation for at least 4 days.
2.2 Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.
2.3 Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months.
2.4 Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months.
2.5 Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation.
3 Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking. The products may undergo further treatments e.g. smoking.
3.1 Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
3.2 Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
3.3 Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.
3.4 Maturation period of at least 30 days.
3.5 Dried product cooked to 70  oC followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.
3.6 Raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 oC or lower (10 to 12 oC) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7.’;
((d)) Part D is amended as follows:

((i)) the Note is replaced by: ‘The * in the table refers to the proportionality rule: when combinations of gallates, TBHQ, BHA and BHT are used, the individual levels must be reduced proportionally.’;
((ii)) row E 310 to E 321 and row E 310 to E 320 are replaced by the following:
'
E 310 Propyl gallate Fats and oils for the professional manufacture of heat-treated foodstuffs 200*(gallates, TBHQ and BHA, individually or in combination)
E 311 Octyl gallate Frying oil and frying fat, excluding olive pomace oil 100*(BHT)
E 312 Dodecyl gallate  
E 319 Tertiary-butyl hydroquinone(TBHQ) Lard; fish oil; beef, poultry and sheep fat both expressed on fat
E 320 Butylated hydroxyanisole(BHA) Cake mixesCereal-based snack foodsMilk powder for vending machines 200 (gallates, TBHQ and BHA, individually or in combination)
E 321 Butylated hydroxytoluene(BHT) Dehydrated soups and brothsSaucesDehydrated meatProcessed nutsPre-cooked cereals expressed on fat
  Seasonings and condiments 200 (gallates and BHA, individually or in combination) expressed on fat
  Dehydrated potatoes 25 (gallates, TBHQ and BHA, individually or in combination)
Chewing gumFood supplements as defined in Directive 2002/46/EC 400 (gallates, TBHQ, BHT and BHA, individually or in combination)
Essential oils 1 000 (gallates, TBHQ and BHA, individually or in combination)
Flavourings other than essential oils 100 * (gallates, individually or in combination)200 * (TBHQ and BHA, individually or in combination)';
((iii)) the following row is added:
'
E 586 4-Hexylresorcinol Fresh, frozen and deep-frozen crustaceans 2 mg/kg as residues in crustacean meat';
((4)) Annex IV is amended as follows:

((a)) the row for E 385 is replaced by the following:

‘E 385 Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA) Emulsified sauces 75 mg/kg
  Canned and bottled pulses, legumes, mushrooms and artichokes 250 mg/kg
  Canned and bottled crustaceans and molluscs 75 mg/kg
  Canned and bottled fish 75 mg/kg
  Spreadable fats as defined in Annexes B and C to Regulation (EC) No 2991/94, having a fat content of 41 % or less 100 mg/kg
  Frozen and deep‐frozen crustaceans 75 mg/kg
  Libamáj, egészben és tömbben 250 mg/kg

((b)) the following row is inserted after the row for E 967:
'
E 968 Erythritol Foodstuffs in general (except drinks and those foodstuffs referred to in Article 2(3)) quantum satis
  Frozen and deep-frozen unprocessed fish, crustaceans, molluscs and cephalopods quantum satis
  Liqueurs quantum satis
   For purposes other than sweetening';
((c)) the following row is added:
'
E 426 Soybean hemicellulose Dairy-based drinks intended for retail sale 5 g/l
  Food supplements as defined in Directive 2002/46/EC 1,5 g/l
  Emulsified sauces 30 g/l
  Pre-packaged fine bakery wares intended for retail sale 10 g/kg
  Pre-packaged ready to eat oriental noodles intended for retail sale 10 g/kg
  Pre-packaged ready to eat rice intended for retail sale 10 g/kg
  Pre-packaged processed potato and rice products (including frozen, deep-frozen, chilled and dried processed products) intended for retail sale 10 g/kg
  Dehydrated, concentrated, frozen and deep-frozen egg products 10 g/kg
  Jelly confectionery, except jelly mini-cups 10 g/kg';
((d)) in row E 468 the words ‘Solid dietary supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC supplied in solid form’;
((e)) in row E 338 to E 452 the words ‘Dietary supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC’;
((f)) in row E 405, row E 416, row E 432 to E 436, row E 473 and E 474, row E 475, row E 491 to E 495, row E 551 to E 559, and row E 901 to E 904, the words ‘Dietary food supplements’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC’;
((g)) in row E 1201 and E 1202 the words ‘Dietary food supplements in tablet and coated tablet form’ are replaced by the words ‘Food supplements as defined in Directive 2002/46/EC in tablet and coated tablet form’;
((h)) in row E 405, row E 432 to E 436, row E 473 and E 474, row E 475, row E 477, row E 481 and E 482, row E 491 to E 495 the words ‘Dietetic food intended for special medical purposes’ are replaced by the words ‘Dietary foods for special medical purposes as defined in Directive 1999/21/EC’;
((i)) Row E 1505 to E 1520 is replaced by the following:
'
E 1505 Triethyl citrate Flavourings 3 g/kg from all sources in foodstuffs as consumed or as reconstituted according to the instructions of the manufacturer; individually or in combination. In the case of beverages, with the exception of cream liqueurs, the maximum level of E 1520 shall be 1 g/l.
E 1517 Glyceryl diacetate (diacetin)  
E 1518 Glyceryl triacetate (triacetin)  
E 1520 Propan-1,2-diol (propylene glycol)';
((j)) the following rows are added:
'
E 1204 Pullulan Food supplements as defined in Directive 2002/46/EC in capsule and tablet form quantum satis
Breath freshening micro-sweets in the form of films quantum satis
E 1452 Starch Aluminium Octenyl Succinate Encapsulated vitamin preparations in food supplements as defined in Directive 2002/46/EC 35 g/kg in food supplement';
((5)) Annex V is amended as follows:

((a)) the following row is inserted after the row for E 967:
'
E 968 Erythritol ';
((b)) the following row is inserted after the row for E 466:
'
E 462 Ethyl cellulose ';
((c)) in the third column of the row for E 551 and E 552 the following sentence is added:
'For E 551: in E 171 titanium dioxide and E 172 iron oxides and hydroxides (max. 90 % relative to the pigment).';
((6)) Annex VI is amended as follows:

((a)) in the first, second and third paragraph of the introductory note ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;
((b)) in Part 3, in the title, in row E 170 to E 526, row E 500, E 501 and E 503, row E 338, row E 410 to E 440, row E 1404 to E 1450 and row E 1451 ‘weaning foods’ are replaced by ‘processed cereal-based foods and baby foods’;
((c)) in Part 4, the following is inserted after row E 472c:
'
E 473 Sucrose esters of fatty acids 120 mg/l Products containing hydrolysed proteins, peptides and amino acids'.

ANNEX II

The Annex to Directive 94/35/EC is amended as follows:

((1)) in the first column of the row for E 420 to E 967, ‘E 968’ is added;
((2)) in the second column of the row for E 420 to E 967, ‘Erythritol’ is added.
