
CHAPTER I
Article 1 
This Regulation lays down rules on food additives used in foods with a view to ensuring the effective functioning of the ... market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.
For those purposes, this Regulation provides for:
((a)) the authorisation of food additives;
((b)) conditions of use of food additives in foods, including in food additives and in food enzymes , food flavourings or nutrients, as covered by Regulation (EC) No 1332/2008 [on food enzymes], and ... Regulation (EC) No 1334/2008 ... on flavourings and certain food ingredients with flavouring properties for use in and on foods;
((c)) rules on the labelling of food additives sold as such.
Article 2 

1. This Regulation shall apply to food additives.
2. This Regulation shall not apply to the following substances unless they are used as food additives:
(a) processing aids;
(b) substances used for the protection of plants and plant products in accordance with   assimilated  law  relating to plant health;
(c) substances added to foods as nutrients;
(d) substances used for the treatment of water for human consumption falling within the scope of Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption;
(e) flavourings falling within the scope of Regulation (EC) No 1334/2008 [on flavourings and certain food ingredients with flavouring properties for use in and on foods].
3. This Regulation shall not apply to food enzymes falling within the scope of Regulation (EC) No 1332/2008 [on food enzymes], with effect from the start of the day after the day on which the appropriate authority has determined the authorisations status of all initial authorisation applications on the Register referred to in Article 17(3) of that Regulation.
4. This Regulation shall apply without prejudice to any specific   assimilated  law  concerning the use of food additives:
(a) in specific foods;
(b) for purposes other than those covered by this Regulation.
Article 3 

1. For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No1829/2003 shall apply.
2. For the purposes of this Regulation the following definitions shall also apply:
(a) ‘food additive’ shall mean 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 be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods;The following are not considered to be food additives:
((i)) monosaccharides, disaccharides or oligosaccharides and foods containing these substances used for their sweetening properties;
((ii)) foods, whether dried or in concentrated form, including flavourings incorporated during the manufacturing of compound foods, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect;
((iii)) substances used in covering or coating materials, which do not form part of foods and are not intended to be consumed together with those foods;
((iv)) products containing pectin and derived from dried apple pomace or peel of citrus fruits or quinces, or from a mixture of them, by the action of dilute acid followed by partial neutralisation with sodium or potassium salts (liquid pectin);
((v)) chewing gum bases;
((vi)) white or yellow dextrin, roasted or dextrinated starch, starch modified by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes;
((vii)) ammonium chloride;
((viii)) blood plasma, edible gelatin, protein hydrolysates and their salts, milk protein and gluten;
((ix)) amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts having no technological function;
((x)) caseinates and casein;
((xi)) inulin;
(b) ‘processing aid’ shall mean any substance which:
((i)) is not consumed as a food by itself;
((ii)) is intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing; and
((iii)) may result in the unintentional but technically unavoidable presence in the final product of residues of the substance or its derivatives provided they do not present any health risk and do not have any technological effect on the final product;
(c) ‘functional class’ shall mean one of the categories set out in Annex I based on the technological function a food additive exerts in the foodstuff;
(d) ‘unprocessed food’ shall mean a food which has not undergone any treatment resulting in a substantial change in the original state of the food, for which purpose the following in particular are not regarded as resulting in substantial change: dividing, parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting, cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or unpacking;
(e) ‘food with no added sugars’ shall mean a food without the following:
((i)) any added monosaccharides or disaccharides;
((ii)) any added food containing monosaccharides or disaccharides which is used for its sweetening properties;
(f) ‘energy-reduced food’ shall mean a food with an energy value reduced by at least 30 % compared with the original food or a similar product;
(g) ‘table-top sweeteners’ shall mean preparations of permitted sweeteners, which may contain other food additives and/or food ingredients and which are intended for sale to the final consumer as a substitute for sugars;
(h) ‘quantum satis’ shall mean that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled;
(i) “
                                       Authority
                                    ” means—
((i)) as regards  England and Wales, the Food Standards Agency;
((ii)) as regards Scotland, Food Standards Scotland;
(j) ‘nutrients’ means vitamins, minerals and other substances added for nutritional purposes, as well as substances added for physiological purposes, in accordance with Regulation (EC) No 1925/2006 of the European Parliament and of the Council on the addition of vitamins and minerals and of certain other substances to foods, the Food Supplements (Scotland) Regulations 2003, the Food Supplements (England) Regulations 2003, the Food Supplements (Wales) Regulations 2003 and Regulation (EU) No  609/2013 of the European Parliament and of the Council on food intended for infants and young children, food for special medical purposes, and total diet replacement for weight control, etc., for the purposes of secondary use;
(k) ‘primary use’ means the use of a food additive in food in accordance with the terms of its authorisation under Regulation (EC) No 1331/2008 and this Regulation;
(l) ‘secondary use’ means the use of a food additive, including carriers, in food additives, food enzymes, food flavourings or nutrients in accordance with the terms of its authorisation under Regulation (EC) No 1331/2008 and this Regulation.
CHAPTER II
Article 4 

1. Only food additives authorised for primary use may be placed on the market as such and used in foods under the conditions of use specified in the authorisation concerned.
2. Only food additives authorised for secondary use may be used in food additives, food enzymes, food flavourings and in nutrients under the conditions of use specified in the authorisation concerned.
3. Where a food additive is authorised for primary use, the authorisation must include the categories of food to which the additive may be added.
4. Where a food additive is authorised for secondary use, the authorisation must include the food additives, food enzymes, food flavourings and nutrients or categories thereof to which the food additive may be added.
5. Food additives must comply with the specifications referred to in Article 14.
Article 5 
No person shall place on the market a food additive or any food in which such a food additive is present if the use of the food additive does not comply with this Regulation.
Article 6 

1. A food additive may be authorised only if it meets the following conditions and, where relevant, other legitimate factors, including environmental factors:
(a) it does not, on the basis of the scientific evidence available, pose a safety concern to the health of the consumer at the level of use proposed;
(b) there is a reasonable technological need that cannot be achieved by other economically and technologically practicable means; and
(c) its use does not mislead the consumer.
2. To be authorised a food additive must have advantages and benefits for the consumer and therefore serve one or more of the following purposes:
(a) preserving the nutritional quality of the food;
(b) providing necessary ingredients or constituents for foods manufactured for groups of consumers with special dietary needs;
(c) enhancing the keeping quality or stability of a food or improving its organoleptic properties, provided that the nature, substance or quality of the food is not changed in such a way as to mislead the consumer;
(d) aiding in the manufacture, processing, preparation, treatment, packing, transport or storage of food, including food additives, food enzymes and food flavourings, provided that the food additive is not used to disguise the effects of the use of faulty raw materials or of any undesirable practices or techniques, including unhygienic practices or techniques, during the course of any such activities.
3. By way of derogation from paragraph 2(a), a food additive which reduces the nutritional quality of a food may be authorised for primary use provided that:
(a) the food does not constitute a significant component of a normal diet; or
(b) the food additive is necessary for the production of foods for groups of consumers with special dietary needs.
Article 7 
A food additive may be authorised for primary use for the functional class of sweetener only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one or more of the following purposes:

((a)) replacing sugars for the production of energy-reduced food, non-cariogenic food or food with no added sugars; or
((b)) replacing sugars where this permits an increase in the shelf-life of the food; or
((c)) producing food intended for particular nutritional uses as defined in Article 1(2)(a) of Directive 89/398/EEC.
Article 8 
A food additive may be authorised for primary use for the functional class of colour only if, in addition to serving one or more of the purposes set out in Article 6(2), it serves one of the following purposes:

((a)) restoring the original appearance of food of which the colour has been affected by processing, storage, packaging and distribution, whereby visual acceptability may have been impaired;
((b)) making food more visually appealing;
((c)) giving colour to food otherwise colourless.
Article 9 

1. An authorisation may state that a food additive is assigned to one of the functional classes in Annex I on the basis of the principal technological function of the food additive.Allocating a food additive to a functional class shall not preclude it from being used for several functions.
2. Where necessary, as a result of scientific progress or technological development, the measures, designed to amend non-essential elements of this Regulation, relating to additional functional classes which may be added to Annex I  are to be prescribed by the appropriate authority.
Article 10 

1. A food additive which complies with the conditions set out in Articles 6, 7 and 8 may, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings] be authorised.
2. The authorisation of a food additive shall specify:
(a) the name of the food additive and its E number;
(b) the foods , food additives, food enzymes, food flavourings or nutrients or categories thereof to which the food additive may be added;
(c) the conditions under which the food additive may be used;
(d) if appropriate, whether there are any restrictions on the sale of the food additive directly to the final consumer;
(e) any specifications concerned, in accordance with Article 14.
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Article 11 

1. When establishing the conditions of use referred to in Article 10(2)(c):
(a) the level of use shall be set at the lowest level necessary to achieve the desired effect;
(b) the levels shall take into account:
((i)) any acceptable daily intake, or equivalent assessment, established for the food additive and the probable daily intake of it from all sources;
((ii)) where the food additive is to be used in foods eaten by special groups of consumers, the possible daily intake of the food additive by consumers in those groups.
2. Where appropriate, no maximum numerical level shall be fixed for a food additive (quantum satis). In that case, the food additive shall be used in accordance with the principle of quantum satis.
3. The maximum levels of food additives set out in the authorisation for primary use concerned, shall apply to the food as marketed, unless otherwise stated. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor.
4. The maximum levels for colours set out in the authorisation for primary use concerned shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.
Article 12 
When a food additive is already included in a  domestic  list and there is a significant change in its production methods or in the starting materials used, or there is a change in particle size, for example through nanotechnology, the food additive prepared by those new methods or materials shall be considered as a different additive and a new authorisation or a modification to the existing authorisation shall be required before it can be placed on the market.
Article 13 

1. A food additive falling within the scope of Regulation (EC) No 1829/2003 may be authorised in accordance with this Regulation only when it is covered by an authorisation in accordance with Regulation (EC) No 1829/2003.
2. When a food additive that is already authorisedis produced from a different source falling within the scope of Regulation (EC) No 1829/2003, it will not require a new authorisation under this Regulation, as long as the new source is covered by an authorisation in accordance with Regulation (EC) No 1829/2003 and the food additive complies with the specifications established under this Regulation.
(3.) In relation to England, a food additive falling within the scope of the Genetic Technology (Precision Breeding) Act 2023 may be authorised in accordance with this Regulation only when it is covered by a food and feed marketing authorisation under Part 3 of that Act.
4. In relation to England, when a food additive that is already authorised is produced from a different source falling within the scope of the Genetic Technology (Precision Breeding) Act 2023, it will not require a new authorisation under this Regulation, as long as the new source is covered by a food and feed marketing authorisation under Part 3 of that Act and the food additive complies with the specifications established under this Regulation.
Article 14 
The specifications of food additives relating, in particular, to origin, purity criteria and any other necessary information, shall be set out in the authorisation concerned when the food additive is authorised, in accordance with the procedure referred to in Regulation (EC) No 1331/2008 [establishing a common authorisation procedure for food additives, food enzymes and food flavourings].
Article 14A 

(1.) Ethylene oxide may not be used for sterilising purposes in food additives.
(2.) Total residues of ethylene oxide (sum of ethylene oxide and 2-chloroethanol expressed as ethylene oxide (i.e. ethylene oxide + (0.55 x 2-chloroethanol))), irrespective of origin, in authorised food additives, or mixtures of those food additives, must not exceed 0.1 mg/kg.
Article 14B 
The Authority must include the details described in Article 10(2) in the domestic list published and maintained under Regulation (EC) No 1331/2008.
CHAPTER III
Article 15 
Food additives authorised for primary use shall not be used in unprocessed foods, except where such use is specifically provided for in the authorisations concerned.
Article 16 
Food additives authorised for primary use shall not be used in foods for infants and young children as referred to in Directive 89/398/EEC, including dietary foods for infants and young children for special medical purposes, except where specifically provided for in the authorisations concerned.
Article 17 
Only food colours that are authorised for primary use may be used, as provided for in the authorisations concerned, for the purpose of health marking as provided for in Council Directive 91/497/EEC of 29 July 1991 amending and consolidating Directive 64/433/EEC on health problems affecting intra-Community trade in fresh meat to extend it to the production and marketing of fresh meat and other markings required on meat products, for the decorative colouring of eggshells and for the stamping of eggshells as provided for in Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.
Article 18 

1. The presence of a food additive shall be permitted:
(a) in a compound food other than as referred to in an authorisation for primary use for the food additive concerned, where the food additive is permitted in one of the ingredients of the compound food;
(b) in a food to which a food additive, food enzyme , food flavouring or nutrient has been added, where the food additive:
((i)) is permitted in the food additive, food enzyme , food flavouring or nutrient in accordance with this Regulation; and
((ii)) has been carried over to the food via the food additive, food enzyme , food flavouring or nutrient; and
((iii)) has no technological function in the final food;
(c) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.
2. Paragraph 1 shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children as referred to in Directive 89/398/EEC, except where specifically provided for.
3. Where a food additive in a food flavouring, food additive , food enzyme or nutrient is added to a food and has a technological function in that food, it shall be considered a food additive of that food and not a food additive of the added flavouring, food additive , food enzyme or nutrient, and must then comply with the conditions of use for that food as provided for.
4. Without prejudice to paragraph 1, the presence of a food additive used as a sweetener shall be permitted in a compound food with no added sugars, in an energy-reduced compound food, in compound dietary foods intended for low-calorie diets, in non-cariogenic compound foods, and in a compound food with an increased shelf-life, provided that the sweetener is permitted in one of the ingredients of the compound food.
(5. Paragraph 1(a) does not apply to foods listed in Table 1, as regards food additives in general, or in Table 2, as regards food colours, in Annex Ia.
Article 19 
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Article 20 
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CHAPTER IV
Article 21 

1. Food additives not intended for sale to the final consumer, whether sold singly or mixed with each other and/or with food ingredients, as defined in Article 6(4) of Directive 2000/13/EC, may only be marketed with the labelling provided for in Article 22 of this Regulation, which must be easily visible, clearly legible and indelible. The information shall be in  English, or in English and Welsh.
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Article 22 

1. Where food additives not intended for sale to the final consumer are sold singly or mixed with each other and/or other food ingredients and/or with other substances added to them, their packaging or containers shall bear the following information:
(a) the name and/or E-number laid down under this Regulation in respect of each food additive or a sales description which includes the name and/or E-number of each food additive;
(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use;
(c) if necessary, the special conditions of storage and/or use;
(d) a mark identifying the batch or lot;
(e) instructions for use, if the omission thereof would preclude appropriate use of the food additive;
(f) the name or business name and address of the manufacturer, packager or seller;
(g) an indication of the maximum quantity of each component or group of components subject to quantitative limitation in food and/or appropriate information in clear and easily understandable terms enabling the purchaser to comply with this Regulation or other relevant   assimilated   law; where the same limit on quantity applies to a group of components used singly or in combination, the combined percentage may be given as a single figure; the limit on quantity shall be expressed either numerically or by the quantum satis principle;
(h) the net quantity;
(i) the date of minimum durability or use-by-date;
(j) where relevant, information on a food additive or other substances referred to in this Article and listed in Annex IIIa to Directive 2000/13/EC as regards the indication of the ingredients present in foodstuffs.
2. Where food additives are sold mixed with each other and/or with other food ingredients, their packaging or containers shall bear a list of all ingredients in descending order of their percentage by weight of the total.
3. Where substances (including food additives or other food ingredients) are added to food additives to facilitate their storage, sale, standardisation, dilution or dissolution, their packaging or containers shall bear a list of all such substances in descending order of their percentage by weight of the total.
4. By way of derogation from paragraphs 1, 2 and 3, the information required in paragraph 1 points (e) to (g) and in paragraphs 2 and 3 may appear merely on the documents relating to the consignment which are to be supplied with or prior to the delivery, provided that the indication ‘not for retail sale’ appears on an easily visible part of the packaging or container of the product in question.
5. By way of derogation from paragraphs 1, 2 and 3, where food additives are supplied in tankers, all of the information may appear merely on the accompanying documents relating to the consignment which are to be supplied with the delivery.
Article 23 

1. Without prejudice to Directive 2000/13/EC, Council Directive 89/396/EEC of 14 June 1989 on indications or marks identifying the lot to which a foodstuff belongs and Regulation (EC) No 1829/2003, food additives sold singly or mixed with each other and/or other food ingredients intended for sale to the final consumer may be marketed only if their packaging contains the following information:
(a) the name and E-number laid down under this Regulation in respect of each food additive or a sales description which includes the name and E-number of each food additive;
(b) the statement ‘for food’ or the statement ‘restricted use in food’ or a more specific reference to its intended food use.
2. By way of derogation from paragraph 1(a), the sales description of a table-top sweetener shall include the term ‘… -based table-top sweetener’, using the name(s) of the sweetener(s) used in its composition.
3. The labelling of a table-top sweetener containing polyols and/or aspartame and/or aspartame-acesulfame salt shall bear the following warnings:
(a) polyols: ‘excessive consumption may induce laxative effects’;
(b) aspartame/aspartame-acesulfame salt: ‘contains a source of phenylalanine’.
4. Manufacturers of table-top sweeteners shall make available by appropriate means the necessary information to allow their safe use by consumers. ...
5. For the information provided for in paragraphs 1 to 3 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
Article 24 

1. Without prejudice to Directive 2000/13/EC, the labelling of food containing the food colours listed in Annex V to this Regulation shall include the additional information set out in that Annex.
2. In relation to the information provided in paragraph 1 of this Article, Article 13(2) of Directive 2000/13/EC shall apply accordingly.
3. Where necessary as a result of scientific progress or technical development, Annex V shall be amended by measures prescribed by the appropriate authority, designed to amend non-essential elements of this Regulation, ....
Article 25 
Articles 21, 22, 23 and 24 shall be without prejudice to more detailed or more extensive laws, regulations or administrative provisions regarding weights and measures or applying to the presentation, classification, packaging and labelling of dangerous substances and preparations or applying to the transport of such substances and preparations.
CHAPTER V
Article 26 

1. A producer or user of a food additive shall inform the  Authority  immediately of any new scientific or technical information which might affect the assessment of the safety of the food additive.
2. A producer or user of a food additive shall, at the request of the  Authority, inform it of the actual use of the food additive. ...
Article 27 
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Article 28 
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Article 28A 

(1.) Any power to make regulations under this Regulation—
(a)) so far as exercisable by a Minister of the Crown, is exercisable by statutory instrument;
(b)) so far as exercisable by the Welsh Ministers, is exercisable by statutory instrument;
(2.) Any power to make regulations under this Regulation includes power—
(a)) to make different provision in relation to different cases or classes of case (including different provision for different areas or different classes of business);
(b)) to provide for such exceptions, limitations and conditions, and to make such supplementary, incidental, consequential or transitional provisions, as the appropriate authority considers necessary or expedient.
(3.) Any statutory instrument or Scottish statutory instrument  containing regulations under this Regulation is subject to annulment in pursuance of a resolution—
(a)) in the case of England, of either House of Parliament;
(b)) in the case of Wales, of  Senedd Cymru;
(c)) in the case of Scotland, of the Scottish Parliament;
(4.) In this Regulation, any power—
(a)) of the Secretary of State to make regulations is limited to regulations which apply in relation to England only;
(b)) of the Welsh Ministers to make regulations is limited to regulations which apply in relation to Wales only;
(c)) of the Scottish Ministers to make regulations is limited to regulations which apply in relation to Scotland only;
Article 29 
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CHAPTER VI
Article 30 
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Article 31 
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Article 32 
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Article 33 

1. The following acts shall be repealed:
(a) Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorised for use in foodstuffs intended for human consumption;
(b) Directive 65/66/EEC;
(c) Directive 78/663/EEC;
(d) Directive 78/664/EEC;
(e) Directive 81/712/EEC;
(f) Directive 89/107/EEC;
(g) Directive 94/35/EC;
(h) Directive 94/36/EC;
(i) Directive 95/2/EC;
(j) Decision No 292/97/EC;
(k) Decision 2002/247/EC.
2. References to the repealed acts shall be construed as references to this Regulation.
Article 34 
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Article 35 
This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union.
It shall apply from 20 January 2010.
However, Article 4(2) shall apply to Parts 2, 3 and 5 of Annex III from 1 January 2011 and Article 23(4) shall apply from 20 January 2011. Article 24 shall apply from 20 July 2010. Article 31 shall apply from 20 January 2009.

                  ...
ANNEX I

Functional classes of food additives in foods and of food additives in food additives and food enzymes

1.. ‘sweeteners’ are substances used to impart a sweet taste to foods or in table-top sweeteners;
2.. ‘colours’ are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are colours within the meaning of this Regulation;
3.. ‘preservatives’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms;
4.. ‘antioxidants’ are substances which prolong the shelf-life of foods by protecting them against deterioration caused by oxidation, such as fat rancidity and colour changes;
5.. ‘carriers’ are substances used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves) in order to facilitate its handling, application or use;
6.. ‘acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it;
7.. ‘acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff;
8.. ‘anti-caking agents’ are substances which reduce the tendency of individual particles of a foodstuff to adhere to one another;
9.. ‘anti-foaming agents’ are substances which prevent or reduce foaming;
10.. ‘bulking agents’ are substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value;
11.. ‘emulsifiers’ are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff;
12.. ‘emulsifying salts’ are substances which convert proteins contained in cheese into a dispersed form and thereby bring about homogenous distribution of fat and other components;
13.. ‘firming agents’ are substances which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel;
14.. ‘flavour enhancers’ are substances which enhance the existing taste and/or odour of a foodstuff;
15.. ‘foaming agents’ are substances which make it possible to form a homogenous dispersion of a gaseous phase in a liquid or solid foodstuff;
16.. ‘gelling agents’ are substances which give a foodstuff texture through formation of a gel;
17.. ‘glazing agents’ (including lubricants) are substances which, when applied to the external surface of a foodstuff, impart a shiny appearance or provide a protective coating;
18.. ‘humectants’ are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium;
19.. ‘modified starches’ are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment, and may be acid or alkali thinned or bleached;
20.. ‘packaging gases’ are gases other than air, introduced into a container before, during or after the placing of a foodstuff in that container;
21.. ‘propellants’ are gases other than air which expel a foodstuff from a container;
22.. ‘raising agents’ are substances or combinations of substances which liberate gas and thereby increase the volume of a dough or a batter;
23.. ‘sequestrants’ are substances which form chemical complexes with metallic ions;
24.. ‘stabilisers’ are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;
25.. ‘thickeners’ are substances which increase the viscosity of a foodstuff;
26.. ‘flour treatment agents’ are substances, other than emulsifiers, which are added to flour or dough to improve its baking quality;
27.. ‘contrast enhancers’ are substances which, when applied to the external surface of fruit or vegetables following depigmentation of predefined parts (e.g. by laser treatment), help to distinguish these parts from the remaining surface by imparting colour following interaction with certain components of the epidermis.

ANNEX Ia
1
                                    
                                  
                                    
                                       Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004

                                    
                                       2
                                    
                                  
                                    
                                       Honey as defined in Council Directive 2001/110/EC
                                       
                                    

                                    
                                       3
                                    
                                  
                                    
                                       Non-emulsified oils and fats of animal or vegetable origin
                                    
                                 

                                    
                                       4
                                    
                                  
                                    
                                       Butter
                                    
                                 

                                    
                                       5
                                    
                                  
                                    
                                       Unflavoured pasteurised and sterilised (including UHT) milk and unflavoured plain pasteurised cream (excluding reduced fat cream)
                                    
                                 

                                    
                                       6
                                    
                                  
                                    
                                       Unflavoured fermented milk products, not heat-treated after fermentation
                                    
                                 

                                    
                                       7
                                    
                                  
                                    
                                       Unflavoured buttermilk (excluding sterilised buttermilk)
                                    
                                 

                                    
                                       8
                                    
                                  
                                    
                                       Natural mineral water as defined in Directive 2009/54/EC of the European Parliament and of the Council
                                       
                                    
                                    
                                        and spring water and all other bottled or packed waters
                                    
                                 

                                    
                                       9
                                    
                                  
                                    
                                       Coffee (excluding flavoured instant coffee) and coffee extracts
                                    
                                 

                                    
                                       10
                                    
                                  
                                    
                                       Unflavoured leaf tea
                                    
                                 

                                    
                                       11
                                    
                                  
                                    
                                       Sugars as defined in Council Directive 2001/111/EC
                                       
                                    

                                    
                                       12
                                    
                                  
                                    
                                       Dry pasta, excluding gluten-free and/or pasta intended for hypoproteic diets, in accordance with Directive 2009/39/EC of the European Parliament and of the Council
                                       
                                    
13
                                    
                                  
                                    
                                       Foods for infants and young children as referred to in Regulation (EU) No 609/2013
                                       
                                    
                                    
                                       , including foods for special medical purposes for infants and young children






                                    
                                       1
                                    
                                  
                                    
                                       Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008
                                    
                                 

                                    
                                       2
                                    
                                  
                                    
                                       All bottled or packed waters
                                    
                                 

                                    
                                       3
                                    
                                  
                                    
                                       Milk, full fat, 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 Council Directive 2001/114/EC
                                       
                                    
                                    
                                        (unflavoured)
                                    
                                 

                                    
                                       7
                                    
                                  
                                    
                                       Buttermilk (unflavoured)
                                    
                                 

                                    
                                       8
                                    
                                  
                                    
                                       Cream and cream powder (unflavoured)
                                    
                                 

                                    
                                       9
                                    
                                  
                                    
                                       Oils and fats of animal or vegetable origin
                                    
                                 

                                    
                                       10
                                    
                                  
                                    
                                       Ripened and unripened cheese (unflavoured)
                                    
                                 

                                    
                                       11
                                    
                                  
                                    
                                       Butter from sheep and goats’ milk
                                    
                                 

                                    
                                       12
                                    
                                  
                                    
                                       Eggs and egg products as defined in Regulation (EC) No 853/2004
                                    
                                 

                                    
                                       13
                                    
                                  
                                    
                                       Flour and other milled products and starches
                                    
                                 

                                    
                                       14
                                    
                                  
                                    
                                       Bread and similar products
                                    
                                 

                                    
                                       15
                                    
                                  
                                    
                                       Pasta and gnocchi
                                    
                                 

                                    
                                       16
                                    
                                  
                                    
                                       Sugar including all mono- and disaccharides
                                    
                                 

                                    
                                       17
                                    
                                  
                                    
                                       Tomato paste and canned and bottled tomatoes
                                    
                                 

                                    
                                       18
                                    
                                  
                                    
                                       Tomato-based sauces
                                    
                                 

                                    
                                       19
                                    
                                  
                                    
                                       Fruit juice and fruit nectar as mentioned in Council Directive 2001/112/EC
                                       
                                    
                                    
                                        and vegetable juice and vegetable nectars
                                    
                                 

                                    
                                       20
                                    
                                  
                                    
                                       Fruit, vegetables (including potatoes) and mushrooms — canned, bottled or dried; processed fruit, vegetables (including potatoes) and mushrooms
                                    
                                 

                                    
                                       21
                                    
                                  
                                    
                                       Extra jam, extra jelly, and chestnut purée as mentioned in Council Directive 2001/113/EC
                                       
                                    
                                    
                                       ; crème de pruneaux
                                    
                                 

                                    
                                       22
                                    
                                  
                                    
                                       Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients
                                    
                                 

                                    
                                       23
                                    
                                  
                                    
                                       Cocoa products and chocolate components in chocolate products as mentioned in Directive 2000/36/EC of the European Parliament and of the Council
                                       
                                    

                                    
                                       24
                                    
                                  
                                    
                                       Roasted coffee, tea, herbal and fruit infusions, chicory; extracts of tea and herbal and fruit infusions and of chicory; tea, herbal and fruit infusions and cereal preparations for infusions, as well as mixes and instant mixes of these products
                                    
                                 

                                    
                                       25
                                    
                                  
                                    
                                       Salt, salt substitutes, spices and mixtures of spices
                                    
                                 

                                    
                                       26
                                    
                                  
                                    
                                       Wine and other products covered by Council Regulation (EC) No 1234/2007
                                       
                                    
                                    
                                       , as listed in its Annex I, Part XII
                                    
                                 

                                    
                                       27
                                    
                                  
                                             Spirit drinks defined in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 of the European Parliament and of the Council
                                             
                                             , spirits (preceded by the name of the fruit) obtained by maceration and distillation and London gin (Annex II paragraphs 16 and 22 of, respectively)
                                          
                                             Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà as defined in Annex II, paragraphs 38, 39 and 43 of Regulation (EC) No 110/2008, respectively
                                          

                                    
                                       28
                                    
                                  
                                    
                                       Sangria, Clarea and Zurra as mentioned in Council Regulation (EEC) No 1601/91
                                       
                                    

                                    
                                       29
                                    
                                  
                                    
                                       Wine vinegar covered by Regulation (EC) No 1234/2007, as listed in its Annex I, Part XII
                                    
                                 

                                    
                                       30
                                    
                                  
                                    
                                       Foods for infants and young children as mentioned in Directive 2009/39/EC including foods for special medical purposes for infants and young children
                                    
                                 

                                    
                                       31
                                    
                                  
                                    
                                       Honey as defined in Directive 2001/110/EC
                                    
                                 

                                    
                                       32
                                    
                                  
                                    
                                       Malt and malt products
                                    
                                 







ANNEX II
            

                     PART A
                   . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


                     PART B
                    
                        1.
                       2. 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 
                        3.
                      

                     PART C
                    
                        (1)
                       
                        (2)
                       
                        (3)
                       
                        (4)
                       
                        (5)
                      

(s.1.) E 551 – 559: Silicon dioxide – silicates
                                    
(s.2.) 
                                    E 551 – 553: Silicon dioxide – silicates
                                    


                     PART D
                   
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


                     PART E
                   
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ANNEX III
             1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 5  
                           Section A
                         . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
 
                           Section B
                         . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PART 6 
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ANNEX IV

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ANNEX V

Foods containing one or more of the following food colours Information
Sunset yellow (E 110) ‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children.
Quinoline yellow (E 104)
Carmoisine (E 122)
Allura red (E 129)
Tartrazine (E 102)
Ponceau 4R (E 124)
