EU · livsmedelstillsatser
Annatto norbixin
Tillsatsnamn, E-koder, användningsvillkor och laghänvisningar.
Ingrediensbeteckningar i källan
| Beteckning | Typ av uppgift | Ämnesregister |
|---|---|---|
| Annatto norbixin | Registernamn | Ingen ämneskoppling tillgänglig |
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_inss_code": null,
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"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 0,
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"food_category": "flavoured fermented milk products including heat-treated products",
"food_category_desc": "This category covers heat-treated and non-heat-treated products. These products can be used as desserts. Other desserts, which do not fall under this category, are included under category 16.<br />\r\nThis category does not include flavoured fermented cream, which is in category 1.6.3.",
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"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
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"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
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"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "4"
},
{
"additive_e_code": "E 160b(ii)",
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"additive_is_a_group": "NO",
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"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 0,
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"food_category": "flavoured fermented milk products including heat-treated products",
"food_category_desc": "This category covers heat-treated and non-heat-treated products. These products can be used as desserts. Other desserts, which do not fall under this category, are included under category 16.<br />\r\nThis category does not include flavoured fermented cream, which is in category 1.6.3.",
"food_category_level": "1.4",
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"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
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"legislation_short": "2024/374",
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"member_of_groups": null,
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"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/l",
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},
{
"additive_e_code": "E 160b(ii)",
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"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
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"legislation_application_date": "01/07/2020",
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"legislation_pub_date": "12/06/2020",
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"restriction_comment": "only Mimolette cheese’",
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"restriction_type": "ML",
"restriction_unit": "mg/kg",
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},
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"additive_e_code": "E 160b(ii)",
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"additive_name": "Annatto norbixin",
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"legislation_pub_date": "12/06/2020",
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"member_of_groups": null,
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"restriction_comment": "only red Leicester cheese",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
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"restriction_unit": "mg/kg",
"restriction_value": "50"
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{
"additive_e_code": "E 160b(ii)",
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"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 1,
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"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
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"legislation_pub_date": "12/06/2020",
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"member_of_groups": null,
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"restriction_type": "ML",
"restriction_unit": "mg/kg",
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"additive_e_code": "E 160b(ii)",
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"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 1,
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"food_category": "ripened cheese",
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"legislation_short": "2024/374",
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{
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"display_order": 1,
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"legislation_short": "2024/374",
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{
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"legislation_short": "2024/374",
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{
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"restriction_comment": "only decorations and coatings’",
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"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
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"additive_name": "Annatto norbixin",
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"additive_synonyms": null,
"display_order": 10,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
"food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) 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": "5.4",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only decorations and coatings’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
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"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only extruded puffed and or fruit-flavoured breakfast cereals’",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 11,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only extruded puffed and or fruit-flavoured breakfast cereals’",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Noodles",
"food_category_desc": "This category covers treated (i.e. heated, boiled, steamed, cooked, pre-gelatinised or frozen) products, normally dried after treatment, consisting of a dough prepared mainly of cereals and water. Includes instant noodles that are pre-gelatinised, heated and dried prior to sale to the consumer.",
"food_category_level": "6.5",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 12,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Noodles",
"food_category_desc": "This category covers treated (i.e. heated, boiled, steamed, cooked, pre-gelatinised or frozen) products, normally dried after treatment, consisting of a dough prepared mainly of cereals and water. Includes instant noodles that are pre-gelatinised, heated and dried prior to sale to the consumer.",
"food_category_level": "6.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Batters",
"food_category_desc": "This category includes pre-dusts and doughs usually applied for coating products such as meat, fish, poultry, potato products etc.",
"food_category_level": "6.6",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only batters for coating’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 13,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Batters",
"food_category_desc": "This category includes pre-dusts and doughs usually applied for coating products such as meat, fish, poultry, potato products etc.",
"food_category_level": "6.6",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only batters for coating’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Fine bakery wares",
"food_category_desc": null,
"food_category_level": "7.2",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 14,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Fine bakery wares",
"food_category_desc": null,
"food_category_level": "7.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only breakfast sausages with a minimum cereal content of 6 % and 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’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 15,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only breakfast sausages with a minimum cereal content of 6 % and 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’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only chorizo sausage, salchichon, pasturmas and sobrasada’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 16,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only chorizo sausage, salchichon, pasturmas and sobrasada’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only sausages, pâtés, terrines and luncheon meat’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 17,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only sausages, pâtés, terrines and luncheon meat’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 18,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 18,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "50"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 19,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only smoked fish",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 19,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only surimi and similar products and salmon substitutes’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "30"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 19,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only smoked fish",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 19,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only surimi and similar products and salmon substitutes’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "30"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "edible cheese rind",
"food_category_desc": "The edible rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and/ or ripening. In practice, the authorised food colours are for surface treatment of cheese only.",
"food_category_level": "1.7.3",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 2,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "edible cheese rind",
"food_category_desc": "The edible rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese, but which may dry after brining and/ or ripening. In practice, the authorised food colours are for surface treatment of cheese only.",
"food_category_level": "1.7.3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 20,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Soups and broths",
"food_category_desc": "This category covers ready-to-eat soups and concentrated (e.g. in powder form or semi dehydrated) products to be reconstituted before consumption.",
"food_category_level": "12.5",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 20,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Soups and broths",
"food_category_desc": "This category covers ready-to-eat soups and concentrated (e.g. in powder form or semi dehydrated) products to be reconstituted before consumption.",
"food_category_level": "12.5",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 21,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Sauces",
"food_category_desc": "This category covers ready-to-eat, dehydrated or concentrated products, including sauce, gravy, vinaigrette, mayonnaise, ketchup and tomato-based sauces, salad cream, dressing, marinades and similar products. Emulsified sauces are based, at least in part, on a fat- or oil-in water emulsion. Non-emulsified sauces include inter alia barbecue sauce, tomato ketchup, cheese sauce, chilli sauce, sweet and sour dipping sauce etc.<br />\r\nThis category does not cover vegetable preparations which serve as basis for sauce (belonging to category 4.2) as well as products covered under category 5.4, e.g. non-fruit toppings, glazing, coatings, syrups, sweet sauces for decorative, coating and/or filling purposes.<br />\r\nThis category does not cover either jelly coatings of meat products or glazing agents for meat which are covered by category 8.2.3.",
"food_category_level": "12.6",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "30"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 21,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Sauces",
"food_category_desc": "This category covers ready-to-eat, dehydrated or concentrated products, including sauce, gravy, vinaigrette, mayonnaise, ketchup and tomato-based sauces, salad cream, dressing, marinades and similar products. Emulsified sauces are based, at least in part, on a fat- or oil-in water emulsion. Non-emulsified sauces include inter alia barbecue sauce, tomato ketchup, cheese sauce, chilli sauce, sweet and sour dipping sauce etc.<br />\r\nThis category does not cover vegetable preparations which serve as basis for sauce (belonging to category 4.2) as well as products covered under category 5.4, e.g. non-fruit toppings, glazing, coatings, syrups, sweet sauces for decorative, coating and/or filling purposes.<br />\r\nThis category does not cover either jelly coatings of meat products or glazing agents for meat which are covered by category 8.2.3.",
"food_category_level": "12.6",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "including pickles, relishes, chutney and piccalilli; excluding tomato-based sauces’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "30"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 22,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %",
"food_category_desc": "Includes all other alcoholic drinks which are not covered by categories from 14.2.1 to 14.2.7, such as mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol. This category includes fermented grape must-based drink, which is a sparkling alcoholic drink produced by fermentation of grape must with an alcoholic strength (% v/v) between 4.5 and 5.5.<br />\r\nFollowing products defined by the <u>in Polish decree: ustawa z dnia 12 maja 2011 r. o wyrobie i rozlewie wyrobów winiarskich, obrocie tymi wyrobami i organizacji rynku wina (Dz. U. z 2011 r. Nr 120, poz. 690 with further changes) are included:</u><br />\r\n<em>- nalewka na winie owocowym,</em><br />\r\n<em>- aromatyzowana nalewka na winie owocowym,</em><br />\r\n<em>- nalewka na winie z soku winogronowego,</em><br />\r\n<em>- aromatyzowana nalewka na winie z soku winogronowego</em><br />\r\n<em>- napój winny owocowy lub miodowy</em><br />\r\n<em>- aromatyzowany napój winny owocowy lub miodowy,</em><br />\r\n<em>- wino owocowe niskoalkoholowe,</em><br />\r\n<em>- aromatyzowane wino owocowe niskoalkoholowe. </em><br />\r\n<br />\r\n<em>nalewka na winie owocowym</em> (tincture on fruit wine) - fermented alcoholic beverage with actual strength by volume from 17 % to 22%, combined with more than 60% by vol. of fruit wine or fortified fruit wine and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>aromatyzowana nalewka na winie owocowym </em>(aromatised tincture on fruit wine)– fermented alcoholic beverage with actual strength by volume from 17 % to 22%, aromatised, combined with more than 60% by vol. of wine of fruit wine or fortified fruit wine and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol.<br />\r\n<br />\r\n<em>nalewka na winie z soku winogronowego</em> (tincture on wine from grape juice) - fermented alcoholic beverage with actual strength by volume from 17 % to 22%, combined with more than 60% by vol. of wine from grape juice and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>aromatyzowana nalewka na winie z soku winogronowego</em> (aromatised tincture on wine from grape juice) – fermented alcoholic beverage with actual strength by volume from 17 % to 22%, aromatised, combined with more than 60% by vol. of wine from grape juice and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>napój winny owocowy lub miodowy</em> (fruit or honey wine-based drink) – fermented alcoholic beverage with actual strength by volume from 4,5 to 15%, produced from fruit wine or mead, containing at least 50% of those products, without addition of alcohol.<br />\r\n<br />\r\n<em>aromatyzowany napój winny owocowy lub miodowy</em> (aromatised fruit or honey wine-based drink) – fermented alcoholic beverage with actual strength by volume from 4,5 to 15%, aromatised, produced from fruit wine or mead, containing at least 50% of those products, without addition of alcohol.<br />\r\n<br />\r\n<em>wino owocowe niskoalkoholowe</em> (low alcoholic fruit wine) –fermented alcoholic beverage with actual strength by volume from 0,5 to 8,5 %, produced as a result of alcoholic fermentation of fruits or from fruit wine with partly, physically removed alcohol, without addition of alcohol.<br />\r\n<br />\r\n<em>aromatyzowane wino owocowe niskoalkoholowe</em> (aromatised low alcoholic fruit wine) – fermented alcoholic beverage with actual strength by volume from 0,5 to 8,5 %, aromatised, produced as a result of alcoholic fermentation of fruits or from fruit wine with partly, physically removed alcohol, without addition of alcohol.",
"food_category_level": "14.2.8",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only alcoholic beverages with alcoholic strength by volume less than\n15 %",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 22,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %",
"food_category_desc": "Includes all other alcoholic drinks which are not covered by categories from 14.2.1 to 14.2.7, such as mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol. This category includes fermented grape must-based drink, which is a sparkling alcoholic drink produced by fermentation of grape must with an alcoholic strength (% v/v) between 4.5 and 5.5.<br />\r\nFollowing products defined by the <u>in Polish decree: ustawa z dnia 12 maja 2011 r. o wyrobie i rozlewie wyrobów winiarskich, obrocie tymi wyrobami i organizacji rynku wina (Dz. U. z 2011 r. Nr 120, poz. 690 with further changes) are included:</u><br />\r\n<em>- nalewka na winie owocowym,</em><br />\r\n<em>- aromatyzowana nalewka na winie owocowym,</em><br />\r\n<em>- nalewka na winie z soku winogronowego,</em><br />\r\n<em>- aromatyzowana nalewka na winie z soku winogronowego</em><br />\r\n<em>- napój winny owocowy lub miodowy</em><br />\r\n<em>- aromatyzowany napój winny owocowy lub miodowy,</em><br />\r\n<em>- wino owocowe niskoalkoholowe,</em><br />\r\n<em>- aromatyzowane wino owocowe niskoalkoholowe. </em><br />\r\n<br />\r\n<em>nalewka na winie owocowym</em> (tincture on fruit wine) - fermented alcoholic beverage with actual strength by volume from 17 % to 22%, combined with more than 60% by vol. of fruit wine or fortified fruit wine and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>aromatyzowana nalewka na winie owocowym </em>(aromatised tincture on fruit wine)– fermented alcoholic beverage with actual strength by volume from 17 % to 22%, aromatised, combined with more than 60% by vol. of wine of fruit wine or fortified fruit wine and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol.<br />\r\n<br />\r\n<em>nalewka na winie z soku winogronowego</em> (tincture on wine from grape juice) - fermented alcoholic beverage with actual strength by volume from 17 % to 22%, combined with more than 60% by vol. of wine from grape juice and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>aromatyzowana nalewka na winie z soku winogronowego</em> (aromatised tincture on wine from grape juice) – fermented alcoholic beverage with actual strength by volume from 17 % to 22%, aromatised, combined with more than 60% by vol. of wine from grape juice and at least 10% of liquid derived from macerated fruits in ethyl alcohol with possible addition of alcohol<strong>.</strong><br />\r\n<br />\r\n<em>napój winny owocowy lub miodowy</em> (fruit or honey wine-based drink) – fermented alcoholic beverage with actual strength by volume from 4,5 to 15%, produced from fruit wine or mead, containing at least 50% of those products, without addition of alcohol.<br />\r\n<br />\r\n<em>aromatyzowany napój winny owocowy lub miodowy</em> (aromatised fruit or honey wine-based drink) – fermented alcoholic beverage with actual strength by volume from 4,5 to 15%, aromatised, produced from fruit wine or mead, containing at least 50% of those products, without addition of alcohol.<br />\r\n<br />\r\n<em>wino owocowe niskoalkoholowe</em> (low alcoholic fruit wine) –fermented alcoholic beverage with actual strength by volume from 0,5 to 8,5 %, produced as a result of alcoholic fermentation of fruits or from fruit wine with partly, physically removed alcohol, without addition of alcohol.<br />\r\n<br />\r\n<em>aromatyzowane wino owocowe niskoalkoholowe</em> (aromatised low alcoholic fruit wine) – fermented alcoholic beverage with actual strength by volume from 0,5 to 8,5 %, aromatised, produced as a result of alcoholic fermentation of fruits or from fruit wine with partly, physically removed alcohol, without addition of alcohol.",
"food_category_level": "14.2.8",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only alcoholic beverages with alcoholic strength by volume less than\n15 %",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/l",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 23,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Potato- cereal- flour- or starch-based snacks",
"food_category_desc": "In this category the starch originates from cereals, roots and tubers, pulses and legumes. Includes all savoury snacks, usually salted, with or without added flavourings. Examples include potato crisps, salted popcorn, pretzels, crackers.",
"food_category_level": "15.1",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 23,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Potato- cereal- flour- or starch-based snacks",
"food_category_desc": "In this category the starch originates from cereals, roots and tubers, pulses and legumes. Includes all savoury snacks, usually salted, with or without added flavourings. Examples include potato crisps, salted popcorn, pretzels, crackers.",
"food_category_level": "15.1",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 24,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Processed nuts",
"food_category_desc": "This category covers processed nuts and similar processed seeds such as sunflower seeds, consumed as a snack. It includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, either in-shell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-and-cereal snacks (e.g. 'trail mixes') are classified here.",
"food_category_level": "15.2",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 24,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Processed nuts",
"food_category_desc": "This category covers processed nuts and similar processed seeds such as sunflower seeds, consumed as a snack. It includes all types of whole nuts processed by, e.g. dry-roasting, roasting, marinating or boiling, either in-shell or shelled, salted or unsalted. Yoghurt-, cereal-, and honey-covered nuts, and dried fruit-nut-and-cereal snacks (e.g. 'trail mixes') are classified here.",
"food_category_level": "15.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 25,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Desserts excluding products covered in category 1 3 and 4",
"food_category_desc": "This category covers products usually flavoured and sweet in taste. This includes dairy-, fat-, fruit- and vegetable-, cereal-, egg-, and water-based products, e.g. Crème brûlée, flan, panna cotta, Bayrische Crème, lemon curd, junkets and puddings of all sorts. This category includes:<br />\r\n- <em>Christmas pudding</em>: made with flour, suet, dried fruit, brandy and spices.<br />\r\n- <em>Pascha</em>: made of quark and other dairy products, often spiced with almonds and raisins.<br />\r\n- <em>Ostkaka</em>: the base of the pudding is the curd cheese, made of milk and rennet; the separated whey is taken away and principally cream, eggs and almonds are added.<br />\r\n- <em>Frugtgrød</em>: made from fruit (usually berries), sugar, starch and various additives.<br />\r\n<br />\r\nThis category does not cover products which are covered by category 1 \"Dairy products and analogues\", category 3 \"Edible ices\", category 4 \"Fruit and vegetables\" or category 7.2. \"Fine bakery wares\".",
"food_category_level": "16",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "7.5"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 25,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Desserts excluding products covered in category 1 3 and 4",
"food_category_desc": "This category covers products usually flavoured and sweet in taste. This includes dairy-, fat-, fruit- and vegetable-, cereal-, egg-, and water-based products, e.g. Crème brûlée, flan, panna cotta, Bayrische Crème, lemon curd, junkets and puddings of all sorts. This category includes:<br />\r\n- <em>Christmas pudding</em>: made with flour, suet, dried fruit, brandy and spices.<br />\r\n- <em>Pascha</em>: made of quark and other dairy products, often spiced with almonds and raisins.<br />\r\n- <em>Ostkaka</em>: the base of the pudding is the curd cheese, made of milk and rennet; the separated whey is taken away and principally cream, eggs and almonds are added.<br />\r\n- <em>Frugtgrød</em>: made from fruit (usually berries), sugar, starch and various additives.<br />\r\n<br />\r\nThis category does not cover products which are covered by category 1 \"Dairy products and analogues\", category 3 \"Edible ices\", category 4 \"Fruit and vegetables\" or category 7.2. \"Fine bakery wares\".",
"food_category_level": "16",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "7.5"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 26,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": " except chestnut purée",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 26,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": " except chestnut purée",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "8"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 3,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "8"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only ripened orange, yellow and broken-white products’",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "8"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 4,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only ripened orange, yellow and broken-white products’",
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "8"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "edible ices",
"food_category_desc": "Edible Ices are foodstuffs<br />\r\n- which are frozen from a liquid state to a more viscous texture,<br />\r\n- that are stored, transported, sold and consumed in a frozen state,<br />\r\n- that may contain all food ingredients, amongst them all additives, which are authorised by the current provisions.",
"food_category_level": "3",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 5,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "edible ices",
"food_category_desc": "Edible Ices are foodstuffs<br />\r\n- which are frozen from a liquid state to a more viscous texture,<br />\r\n- that are stored, transported, sold and consumed in a frozen state,<br />\r\n- that may contain all food ingredients, amongst them all additives, which are authorised by the current provisions.",
"food_category_level": "3",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": null,
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "except chestnut purée’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 6,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "except chestnut purée’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "except crème de pruneaux’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 7,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"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": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "except crème de pruneaux’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "20"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "processed potato products",
"food_category_desc": "This category covers the following potato products: French fries, frozen or chilled potato specialities and dehydrated potato products (flakes, granules, powder). This category does not cover potato gnocchi which are covered by category 6.4.4.<br />\r\nExcluded are snacks based on potato which are covered by category 15.1.",
"food_category_level": "4.2.6",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only dried potato granules and flakes’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 8,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "processed potato products",
"food_category_desc": "This category covers the following potato products: French fries, frozen or chilled potato specialities and dehydrated potato products (flakes, granules, powder). This category does not cover potato gnocchi which are covered by category 6.4.4.<br />\r\nExcluded are snacks based on potato which are covered by category 15.1.",
"food_category_level": "4.2.6",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": "only dried potato granules and flakes’",
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "10"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Other confectionery including breath freshening micro-sweets",
"food_category_desc": null,
"food_category_level": "5.2",
"group_members": null,
"legislation_application_date": "01/07/2020",
"legislation_entry_into_force_date": "01/07/2020",
"legislation_oj_ref": "OJ L184, 12/06/2020 p.25",
"legislation_pub_date": "12/06/2020",
"legislation_reference": "COMMISSION REGULATION (EU) 2020/771 of 11 June 2020 amending Annexes II and III 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 the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
"legislation_short": "(EU) No 2020/0771",
"legislation_url": null,
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "25"
},
{
"additive_e_code": "E 160b(ii)",
"additive_inss_code": null,
"additive_is_a_group": "NO",
"additive_message": null,
"additive_name": "Annatto norbixin",
"additive_note": "According to the Regulation (EU) No 2020/0771, Annatto, Bixin, Norbixin (E 160b) is deleted from the Union List and is replaced by two separate Food Additives namely Annatto bixin (E 160b(i)) and Annato norbixin (E 160b(ii)",
"additive_synonyms": null,
"display_order": 9,
"fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3380",
"food_category": "Other confectionery including breath freshening micro-sweets",
"food_category_desc": null,
"food_category_level": "5.2",
"group_members": null,
"legislation_application_date": null,
"legislation_entry_into_force_date": "13/02/2024",
"legislation_oj_ref": "OJ L series, 25/01/2024 p.",
"legislation_pub_date": "25/01/2024",
"legislation_reference": "COMMISSION REGULATION (EU) 2024/374 of 24 January 2024 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the title of the food categories of alcoholic beverages and the use of several additives in certain alcoholic beverages (Text with EEA relevance) ",
"legislation_short": "2024/374",
"legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32024R0374&qid=1712308867213",
"member_of_groups": null,
"policy_item_code": "POL-FAD-IMPORT-3380",
"policy_item_id": 365671,
"restriction_comment": null,
"restriction_note": "When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.",
"restriction_type": "ML",
"restriction_unit": "mg/kg",
"restriction_value": "25"
}
]
}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-3380
- Sparad källversion
- b812f43d-9611-423c-8860-c5ad79215de2