Extracts of rosemary

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      "food_category": "fats and oils essentially free from water  (excluding anhydrous milk fat)",
      "food_category_desc": "Edible fats and oils are foods composed mainly of triglycerides from vegetable or animal sources, including marine sources.",
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      "legislation_application_date": "01/06/2013",
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      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "legislation_short": "(EU) No 1129/2011",
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      "food_category": "fats and oils essentially free from water  (excluding anhydrous milk fat)",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0738/2013",
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      "food_category": "fillings of stuffed pasta (ravioli and similar)",
      "food_category_desc": "Mixture of fresh, cooked or seasoned meat, fish, vegetables, cheese, ricotta cheese and other various ingredients suitably minced and mixed with salt, breadcrumbs, potato flakes and spices.",
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "restriction_value": "250"
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      "food_category": "fillings of stuffed pasta (ravioli and similar)",
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "food_category": "fillings of stuffed pasta (ravioli and similar)",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 2016/56",
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      "restriction_type": "ML",
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      "restriction_value": "250"
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      "food_category": "fillings of stuffed pasta (ravioli and similar)",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
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      "restriction_value": "250"
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      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
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      "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.",
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      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
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      "restriction_unit": "mg/kg",
      "restriction_value": "150"
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
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      "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.",
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
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      "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.",
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
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      "restriction_value": "15"
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      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
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      "restriction_value": "15"
    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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",
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      "legislation_application_date": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
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      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
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      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
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      "restriction_note": "As the sum of carnosol and carnosic acid",
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      "restriction_unit": "mg/kg",
      "restriction_value": "150"
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      "display_order": 17,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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.",
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      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
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      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
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      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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",
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      "legislation_application_date": "16/08/2013",
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      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
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      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
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      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
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      "display_order": 17,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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",
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      "legislation_application_date": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
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      "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.",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10%",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 17,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10%",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 18,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "fruit and vegetable preparations excluding compote",
      "food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
      "food_category_level": "4.2.4.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only seaweed-based fish roe analogues",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 18,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "fruit and vegetable preparations excluding compote",
      "food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
      "food_category_level": "4.2.4.1",
      "group_members": null,
      "legislation_application_date": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only seaweed-based fish roe analogues",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 18,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "fruit and vegetable preparations excluding compote",
      "food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
      "food_category_level": "4.2.4.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only seaweed-based fish roe analogues",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 18,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "fruit and vegetable preparations excluding compote",
      "food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
      "food_category_level": "4.2.4.1",
      "group_members": null,
      "legislation_application_date": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only seaweed-based fish roe analogues",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 18,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "fruit and vegetable preparations excluding compote",
      "food_category_desc": "This category covers processed fruit and vegetable products that are not covered by the other subcategories of category 4.2; they may be frozen after processing. The term \"processed fruits and vegetables\" covers products such as preserves of red fruit, seaweed-based preparations, microalgae preparations, fruit based sauces, fruit-based syrup, aspic, prepared olives and olive based preparations, vegetable purees, pulps and juices and coconut milk.<br />\r\nThis category includes:<br />\r\n- <em>Mostarda di frutta</em>: candy fruit in syrup with mustard.<br />\r\nNon fruit toppings are included in category 5.4 and sugar syrups are included in category 11. Fruit syrups in concentrated form, intended for the preparation of flavoured drinks are included in category 14.1.4.",
      "food_category_level": "4.2.4.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only seaweed-based fish roe analogues",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 19,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated potato products",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 19,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated potato products",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 19,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated potato products",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 19,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated potato products",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 19,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated potato products",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "200"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Vegetable oil pan spray",
      "food_category_desc": "This category covers products in which milk proteins or milk fat have been partially or wholly <u>replaced</u> by proteins, fats or oils of non-dairy origin.  This category includes also non-dairy based cream and cheese analogues and also covers beverage whiteners or <strong>non-dairy creamers</strong>. These are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. Some non-dairy creamers contain flavours, such as vanilla, hazelnut or Irish cream. Low calorie and low fat versions are available for non-dairy creamers.",
      "food_category_level": "2.3",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only fats and oils for the professional manufacture of heat-treated foods",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 20,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not&nbsp;higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "16/08/2013",
      "legislation_entry_into_force_date": "16/08/2013",
      "legislation_oj_ref": "OJ L 202, 26/07/2013 p.8",
      "legislation_pub_date": "26/07/2013",
      "legislation_reference": "Commission Regulation (EU) 723/2013 of 26/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of Rosemary (E392) in certain low fat meatand fish products. TEXT with EEA relevance ",
      "legislation_short": "(EU) No 0723/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "20/08/2013",
      "legislation_entry_into_force_date": "20/08/2013",
      "legislation_oj_ref": "OJ L 204, 30/07/2013 p.32",
      "legislation_pub_date": "30/07/2013",
      "legislation_reference": "Commission Regulation (EU) 738/2013 of 30/07/2013 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain additives in seaweed based fish roe analogues. TEXT with EEA relevance.",
      "legislation_short": "(EU) No 0738/2013",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "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": "24/06/2013",
      "legislation_entry_into_force_date": "30/01/2016",
      "legislation_oj_ref": "OJ 31, 20/01/2016 p.46",
      "legislation_pub_date": "20/01/2016",
      "legislation_reference": "COMMISSION REGULATION (EU) 2016/56 of 19 January 2016 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in spreadable fats",
      "legislation_short": "(EU) No 2016/56",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dehydrated meat",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 21,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only meat with a fat content not higher than 10%, excluding dried sausages",
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "15"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 22,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Other fat and oil emulsions including spreads as defined by Regulation (EC) No  1234/2007 and liquid emulsions",
      "food_category_desc": null,
      "food_category_level": "2.2.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": "only spreadable fats with a fat content less than 80 %’",
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
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      "legislation_short": "(EU) No 0723/2013",
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      "food_category": "processed eggs and egg products",
      "food_category_desc": "This category covers eggs and egg products which may have been frozen, dehydrated, dried or concentrated, as well as boiled eggs. <br />\r\n<br />\r\nThe Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells.(77)<br />\r\n<br />\r\n(77): The maximum limit for aluminium coming from all aluminium lakes is \"<em>quantum satis</em>\". ",
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      "legislation_short": "(EU) No 1129/2011",
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      "food_category": "processed eggs and egg products",
      "food_category_desc": "This category covers eggs and egg products which may have been frozen, dehydrated, dried or concentrated, as well as boiled eggs. <br />\r\n<br />\r\nThe Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells.(77)<br />\r\n<br />\r\n(77): The maximum limit for aluminium coming from all aluminium lakes is \"<em>quantum satis</em>\". ",
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      "legislation_short": "(EU) No 0723/2013",
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      "food_category": "processed eggs and egg products",
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      "food_category": "processed eggs and egg products",
      "food_category_desc": "This category covers eggs and egg products which may have been frozen, dehydrated, dried or concentrated, as well as boiled eggs. <br />\r\n<br />\r\nThe Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells.(77)<br />\r\n<br />\r\n(77): The maximum limit for aluminium coming from all aluminium lakes is \"<em>quantum satis</em>\". ",
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      "food_category": "processed eggs and egg products",
      "food_category_desc": "This category covers eggs and egg products which may have been frozen, dehydrated, dried or concentrated, as well as boiled eggs. <br />\r\n<br />\r\nThe Food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells.(77)<br />\r\n<br />\r\n(77): The maximum limit for aluminium coming from all aluminium lakes is \"<em>quantum satis</em>\". ",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_short": "(EU) No 0723/2013",
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      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": null,
      "restriction_note": "As the sum of carnosol and carnosic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 392",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Extracts of rosemary",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 9,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3125",
      "food_category": "Mustard",
      "food_category_desc": "“Condiment sauce prepared from ground often defatted mustard seed that is mixed into slurry with other ingredients such as water, vinegar, salt, juice of unripe grapes, grape must, fruit juice, alcoholic beverage or other potable liquids, oil and other spices and refined’’",
      "food_category_level": "12.4",
      "group_members": null,
      "legislation_application_date": "25/12/2012",
      "legislation_entry_into_force_date": "25/12/2012",
      "legislation_oj_ref": "OJ L 333, 04/12/2012 p.40",
      "legislation_pub_date": "04/12/2012",
      "legislation_reference": "Commission Regulation (EU) No 1149/2012 of 4/12/2012 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E392) in fillings of stuffed dried pasta. TEXT with EEA relevance.  ",
      "legislation_short": "(EU) No 1149/2012",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3125",
      "policy_item_id": 339986,
      "restriction_comment": null,
      "restriction_note": "Expressed on fat basis",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    }
  ]
}