EU · livsmedelstillsatser
Carminic acid, Carmine
Tillsatsnamn, E-koder, användningsvillkor och laghänvisningar.
Ingrediensbeteckningar i källan
| Beteckning | Typ av uppgift | Ämnesregister |
|---|---|---|
| Carminic acid, Carmine | Registernamn | carminic acid |
Ämneskopplingarna fylls på stegvis. Deklarerad ingrediens och ursprungsmaterial är separata uppgifter. En koppling anger identitet, inte effekt, mängd eller ett försäljningstillstånd.
Originalunderlag
Hämtat . Mängder, enheter, villkor och källans övriga uppgifter finns i underlaget nedan.
Visa källans strukturerade data
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"record_kind": "regulatory_register",
"source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
"source_rows": [
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"additive_synonyms": null,
"display_order": 0,
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"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
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"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
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"restriction_note": null,
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"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
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"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
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"group_members": null,
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"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
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"restriction_note": null,
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},
{
"additive_e_code": "E 120",
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"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
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"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
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{
"additive_e_code": "E 120",
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"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
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"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "06/11/2014",
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"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
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"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
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"policy_item_code": "POL-FAD-IMPORT-2990",
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},
{
"additive_e_code": "E 120",
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"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
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"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 0,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "cheese products (excluding products falling in category 16)",
"food_category_desc": "This category covers dairy products other than cheese, obtained by processing techniques involving coagulation of milk protein, and/or products obtained from milk whose final physical and organoleptic characteristics are similar to those of cheese.",
"food_category_level": "1.7.6",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
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"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled products",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
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"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
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"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 1,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "dried fruit and vegetables",
"food_category_desc": "Fruits and vegetables in which the natural water content has been reduced below the amount which is necessary for micro-organism growth, without affecting the important nutrients. Examples include dried apple slices, raisins, dried shredded or flaked coconut, prunes, dried ginger, dried mushrooms, dried tomatoes and dried lentil, dried beans, dried peas. The product may or may not be intended for rehydration prior to consumption. Includes vegetable powders that are obtained from drying the juice, such as tomato powder and beet powder.<br />\r\nThe term “red fruit” (also referred to in 04.2.2, 04.2.3 and 04.2.4.1) refers to red-purple varieties of berries and red-purple varieties of stone fruits of which skin and juice/flesh are red-purple.<br />\r\nThe term “white vegetable” (also referred to in 04.2.3 and 04.2.4.1) includes among others the following vegetables: cassava, cauliflower, white celery, chinese radish, garlic and white onions, horse radish, Jerusalem artichokes, kohlrabi, white part of leeks, parsley root, parsnips, swedes, white asparagus, white cabbage, white mushrooms, white radish, white turnip and white pulses.",
"food_category_level": "4.2.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only flavoured processed cheese Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "processed cheese",
"food_category_desc": "This category covers spreadable or solid products obtained by melting and emulsifying cheese, mixtures of cheese and other dairy ingredients such as milk fat, milk protein, milk powder, and water in different amounts. The processed cheese can be flavoured or unflavoured.",
"food_category_level": "1.7.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only flavoured processed cheese Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Heat-treated processed meat",
"food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
"food_category_level": "8.3.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages, patés and terrines",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Casings and coatings and decorations for meat",
"food_category_desc": "The term \"decorations for meat\" covers products used for decorating the surface of meat products.<br />\r\nThe term \"casings\" refers to edible tubing prepared from collagen, cellulose or natural sources (e.g. hog or sheep intestines) that are intended to contain a sausage mix.<br />\r\nThis category includes jelly coatings of meat products as well as glazing agents for meat.<br />\r\nFood additives on their own (e.g. colours) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied. ",
"food_category_level": "8.3.3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only edible external coating of pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetable preparations excluding compote",
"food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
"food_category_level": "4.2.4.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "Only seaweed based fish roe analogues",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "jam jellies and marmalades and similar products",
"food_category_desc": "This category covers products defined by Directive 2001/113/EEC and other fruit or vegetable spreads including low-calorie products and low-sugar products. These products must have a soluble dry matter content of 60 % or more (except in certain particular cases as defined in the relevant legislations in compliance with Annex I section II of Directive 2001/113/EEC) as determined by a refractometer, except for products in which sugars have been wholly or partially replaced by sweeteners. This category also covers other fruit or vegetable spreads such as Mermelada, nut butters and nut spreads, including low-calorie products.",
"food_category_level": "4.2.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fish paste and crustacean paste",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only precooked crustacean",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "250"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Processed fish and fishery products including molluscs and crustaceans",
"food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
"food_category_level": "9.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only smoked fish",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only chorizo sausage/salchichon",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only pasturmas",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "quantum satis",
"restriction_unit": null,
"restriction_value": null
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only sausages",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Non-heat-treated processed meat",
"food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate) and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”. ",
"food_category_level": "8.3.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking.’",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " except chestnut puree Period of application: from 1 August 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC",
"food_category_desc": "This category includes:<br />\r\n- 'Jam': a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water (the quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less than 350 g as a general rule).<br />\r\n- 'Jelly': an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit.<br />\r\n- 'Marmalade': a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel.<br />\r\n- 'Jelly marmalade': this name may be used where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.<br />\r\n- 'Sweetened chestnut purée': a mixture, brought to a suitable consistency, of water, sugar and at least 380 g of chestnut purée for 1000 g of finished product.<br />\r\n- <em>Mermelada</em>: a product prepared by boiling sugar with whole, cut, crushed, sieved or otherwise, fruits, until the preparation becomes thick or semi-liquid. The fruit content should not be less than 30%. It must have a soluble dry matter content between 40% and 60% as determined by a refractometer.",
"food_category_level": "4.2.5.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except chestnut puree Period of application: until 31 July 2014",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "fruit and vegetables in vinegar oil or brine",
"food_category_desc": "Products prepared by treating raw vegetables or raw fruits with salt and/or vinegar solution and oil, contributing significantly to the stability of the food. Examples include: pickled cabbage, pickled cucumber, olives, pickled onions, pickled cauliflower, pickled carrots, mushrooms in oil, marinated artichoke hearts, pickled plums, mango pickles, lime pickles, pickled gooseberries, and pickled watermelon rind.<br />\r\nThis category also includes sweet-sour preserves in vinegar, oil or brine.",
"food_category_level": "4.2.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "canned or bottled fruit and vegetables",
"food_category_desc": "Fully preserved product in which fresh fruits or vegetables are cleaned, eventually blanched, and placed with liquid medium in cans, pouches, jars or other recipients, and heat sterilised. This category does not cover compote which is covered by category 4.2.4.2.<br />\r\nA canned product consisting of a vegetable with a sauce is partly covered by category 4.2.3. It becomes a compound food on which the carry over principle may apply. ",
"food_category_level": "4.2.3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": " only preserves of red fruit",
"restriction_note": "Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "other similar fruit or vegetable spreads",
"food_category_desc": "Includes all other fruit- and vegetable-based spreads, such as <em>crème de pruneaux</em> and apple butter. This category includes:<br />\r\n- <em>Dulce de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid with a Brix rating of 55 or more, 45% of fruit content and dark cream to brownish red colour.<br />\r\n- <em>Crema de membrillo</em>: a product prepared by boiling sieved fruit with sugar until it becomes solid, with a Brix rating of 55 or more, 50% of fruit content and light cream or slightly tan colour.<br />\r\n- <em>Marmelada</em>: Product obtained by boiling the mesocarp of the quince (kweepeer/ coing/ quitte/ cotogna), which is reduced to a puree by sieving or a similar process, and has a soluble dry matter content equal or higher than 60%, with a solid consistency and a minimum fruit content of 50% (extra) or 40% (standard).",
"food_category_level": "4.2.5.3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "except <em>crème de pruneaux</em> ",
"restriction_note": "Maximum individually or in combination with E 120, E 142, E 160d and E 161b",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "breakfast cereals",
"food_category_desc": "This category covers all ready-to-eat, instant and regular hot breakfast cereal products, including rolled cereals. Examples include: granola-type breakfast cereals, instant oatmeal, farina, corn flakes, puffed wheat or rice, multi-grain (e.g. rice, wheat and corn) breakfast cereals, mueslis, breakfast cereals made from soy or bran, and extruded-type breakfast cereals made from grain flour or powder.",
"food_category_level": "6.3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only fruit flavoured breakfast cereals",
"restriction_note": "E 120, E 162 and E 163 may be added individually or in combination",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "200"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "ripened cheese",
"food_category_desc": "This category covers cheeses which are not ready for consumption soon after manufacture, but are held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterise the specific cheese. Ripened cheese may be soft, semi hard, hard or extra-hard.<br />\r\nThis category includes:<br />\r\n- <em>Provolone</em>: mature hard/medium hard stretched cheese.",
"food_category_level": "1.7.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only red marbled cheese and red pesto cheese",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "125"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wines",
"food_category_desc": "A drink obtained from one or more of the wine products defined in the Regulation, possibly with added grape must and/or grape must in fermentation, to which alcohol has been added and which has been flavoured. It has a minimum actual alcoholic strength by volume of 14,5 % vol. or more and a maximum of less than 22 % vol.",
"food_category_level": "14.2.7.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>americano, bitter vino</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination ",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Aromatised wine-based drinks",
"food_category_desc": "A drink obtained from one or more wines, possibly with added grape must and/or partially fermented grape must, which has been flavoured and which has an actual alcoholic strength by volume of 7 % vol. or more and less than 14,5 % vol.",
"food_category_level": "14.2.7.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>bitter soda</em>",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "01/02/2014",
"legislation_entry_into_force_date": "24/05/2012",
"legislation_oj_ref": "OJ L 119, 04/05/2012 p.14",
"legislation_pub_date": "04/05/2012",
"legislation_reference": "Commission Regulation (EU) 380/2012 of 03/05/2012 amending Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium -containing food addtiives . TEXT with EEA relevance",
"legislation_short": "(EU) No 380/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:119:0014:0038:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "01/06/2013",
"legislation_entry_into_force_date": "02/12/2011",
"legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
"legislation_pub_date": "12/11/2011",
"legislation_reference": "Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1129/2011",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "06/04/2012",
"legislation_entry_into_force_date": "06/04/2012",
"legislation_oj_ref": "OJ L 78, 17/03/2012 p.1",
"legislation_pub_date": "17/03/2012",
"legislation_reference": "Commission Regulation (EU) 232/2012 of 16/03/2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Oragne Yellow (E110) and Ponceau 4R, Cochineal Red A (E124). TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0232/2012",
"legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:078:0001:0012:EN:PDF",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "06/11/2014",
"legislation_entry_into_force_date": "06/11/2014",
"legislation_oj_ref": "OJ L 299, 17/10/2014 p.22",
"legislation_pub_date": "17/10/2014",
"legislation_reference": "Commission Regulation (EU) No 1093/2014 of 16/10/2014 amending and correcting Annex II of Regulation (EC) 1333/2008 of European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 1093/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "09/06/2019",
"legislation_entry_into_force_date": "09/06/2019",
"legislation_oj_ref": "OJ 132, 20/05/2019 p.15",
"legislation_pub_date": "20/05/2019",
"legislation_reference": "<strong>COMMISSION REGULATION (EU) 2019/800 </strong><br />\r\n<strong>of 17 May 2019 </strong><br />\r\n<strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the </strong><br />\r\n<strong>Council as regards the extension of the use of carminic acid, carmine (E 120) in certain meat products traditional in French Overseas Territories </strong><br />\r\n<strong>(Text with EEA relevance)</strong>",
"legislation_short": "(EU) No 2019/0800",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "14/09/2014",
"legislation_entry_into_force_date": "14/09/2014",
"legislation_oj_ref": "OJ L 252, 26/08/2014 p.11",
"legislation_pub_date": "26/08/2014",
"legislation_reference": "Commission Regulation (EU) 923/2014 of 25/08/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of riboflavins (E101) and cochineal, carminic acid, carmines (E120) in certain food categories and Annex to Regulation (EU) 231/2012 as regards the specifications for riboflavins (E101) . TEXT with EEA relevance. ",
"legislation_short": "(EU) No 0923/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "20/08/2013",
"legislation_entry_into_force_date": "20/08/2013",
"legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
"legislation_pub_date": "30/07/2013",
"legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
"legislation_short": "(EU) No 0738/2013",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "21/04/2015",
"legislation_entry_into_force_date": "21/04/2015",
"legislation_oj_ref": "OJ L 88, 01/04/2015 p.1",
"legislation_pub_date": "01/04/2015",
"legislation_reference": "Commission Regulation (EU) 2015/537 of 31/3/2015 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of aluminium lakes of cochineal, carminic acid, carmines (E120) in dietary foods for special medical purposes. TEXT with EEA relevance. ",
"legislation_short": "(EU) No 2015/0537",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": "25/06/2014",
"legislation_entry_into_force_date": "25/06/2014",
"legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
"legislation_pub_date": "05/06/2014",
"legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations. TEXT with EEA relevance",
"legislation_short": "(EU) No 0601/2014",
"legislation_url": null,
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
},
{
"additive_e_code": "E 120",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": "Substance is included in Group III, see also authorisation for Group III",
"additive_name": "<p>Carminic acid, Carmine</p>",
"additive_note": null,
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-2990",
"food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
"food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices. Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded in oval and round shapes of different thickness and weight and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
"food_category_level": "8.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "23/10/2018",
"legislation_oj_ref": "OJ L247, 03/10/2018 p.1",
"legislation_pub_date": "03/10/2018",
"legislation_reference": "<strong>OMMISSION REGULATION (EU) 2018/1472</strong><strong>of 28 September 2018</strong><strong>amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines (E 120)</strong>",
"legislation_short": "2018/1472",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32018R1472&qid=1765268334136",
"member_of_groups": "POL-FAD-IMPORT-2983",
"policy_item_code": "POL-FAD-IMPORT-2990",
"policy_item_id": 2979199,
"restriction_comment": "only <em>breakfast sausages</em> with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, <em>salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici </em>and<em> pljeskav",
"restriction_note": "Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "100"
}
]
}Källa och rättigheter
Öppna originalkällan ↗European Commission DG SANTE; CC BY 4.0 attribution; source regulatory records, not individual legal advice
- Källans ID
- POL-FAD-IMPORT-2990
- Sparad källversion
- 4d290af3-b5ec-42a7-8c88-8701fbc0cfa3