REGUL ATIONS 
COMMISSION REGUL ATION (EU) No 601/2014 
of 4 June 2014 
amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the 
Council as regards the food categor ies of meat and the use of certain food additiv es in meat 
preparations 
(Text with EEA relevance) 
THE EUR OPEAN COMMISSION, 
Having regar d to the Treaty on the Functioning of the European Union, 
Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 
on food additives (1), and in particular Article 10(3) thereof, 
Whereas: 
(1)  Annex II to Regulation (EC) No 1333/2008 lays down a Union list of food additives appro ved for use in foods 
and their conditions of use. 
(2)  That list may be amended in accordance with the common procedure refer red to in Article 3(1) of Regulation 
(EC) No 1331/2008 of the European Parliament and of the Council (2), either on the initiative of the Commission 
or following an application. 
(3)  The Union list of food additives was established based on food additives permitted for use in foods in accordance 
with Directives of the European Parliament and of the Council 94/35/EC (3), 94/36/EC (4) and 95/2/EC (5) and 
after reviewing their compl iance with Articles 6, 7 and 8 of Regulation (EC) No 1333/2008. The Union list 
includes the food additives on the basis of the catego ries of food to which they may be added to. 
(4)  In Part D of the Union list, catego ry 8 covers meat and includes subcate gories 8.1: Unprocessed meat and 
8.2: Processed meat. Categor y 8.1 is further subdivided into catego ries 8.1.1: Unprocessed meat other than meat 
preparations as defined by Regulation (EC) No 853/2004 of the European Parliament and of the Council (6) and 
8.1.2: Meat preparations as defined by Regulation (EC) No 853/2004. 
(5)  Point 1.15. of Annex I to Regulation (EC) No 853/2004 defines meat preparations as fresh meat, including meat 
that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or whic h has 
undergone processes insuffic ient to modify the internal muscle fibre structure of the meat and thus to eliminate 
the charact eristics of fresh meat. Mean while, it has been clarified that meat preparations can be either processed 
or unpro cessed (7). However , after processing if the characteri stics of fresh meat are compl etely eliminated, it 
should no long er be considered a meat preparation, but should fall within the definition of ‘meat products’ as set 5.6.2014 L 166/11 Official Jour nal of the European Union EN     
(1)OJ L 354, 31.12.2008, p. 16. 
(2)Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common author isa­
tion procedure for food additives, food enzymes and food flavourings (OJ L 354, 31.12.2008, p. 1). 
(3)European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweet eners for use in foodstuffs (OJ L 237, 10.9.1994, p. 3). 
(4)European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (OJ L 237, 10.9.1994, p. 13). 
(5)European Parliament and Council Directive 95/2/EC of 20 Febr uary 1995 on food additives other than colours and sweeteners (OJ L 61, 
18.3.1995, p. 1.) 
(6)Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 Apr il 2004 laying down specific hygiene rules for 
food of animal origin (OJ L 139, 30.4.2004, p. 55). 
(7)Health and Consumers Direct orate-General's Guidance document on the implem entation of certain provisions of Regulation (EC) 
No 853/2004 on the hygiene of food of animal origin http://ec.europa.eu/f ood/f ood/biosafety/h ygienelegislation/guide_en.htm out in point 7.1. of Annex I to Regulation (EC) No 853/2004. In the inter est of legal clarity it is appropr iate to 
use for the purposes of catego ry 8 the terms ‘fresh meat’, ‘meat preparations’ and ‘meat products’ as defined in 
Regulation (EC) No 853/2004. Theref ore, the subcategori es under cate gory 8 in Part D of the Union list, should 
be amended according ly. 
(6)  The use of food additives belonging to Group I as defined in Part C of the Union list is generally author ised in 
processed meat, whereas the author isation of the use of food additives belonging to that group in unprocessed 
meat is restr icted and only allowed on a case by case basis. 
(7)  When the Union list as set out in Annex II to Regulation (EC) No 1333/2008 was established, meat preparations 
as defined by Regulation (EC) No 853/2004 were considered as unprocessed meat in which only a restr icted 
number of additives were author ised. However , different interpretat ion of the definition of meat preparations has 
led to the situation where the use of certain additives in particular categor ies of meat diffe r between the Member 
States. 
(8) The Commission has received requests to include some of those uses in the Union list of author ised food addi ­
tives. These requests have been made available to all Member States.It is appropr iate to include those uses in the 
Union list, where they compl y with the general conditions of use of food additives laid down in Regulation (EC) 
No 1333/2008 and taking into account the need to maintain certain traditional products on the mark et in some 
Member States. 
(9)  At the request of some Member States and/or the meat industr y, certain uses of Curcumin (E 100), Carmines 
(E 120), Caramels (E 150a-d), Paprika extract (E 160c) and Beetroot red (E 162) that were traditionally used in 
certain Member States for the colour ing of merguez type products and other traditional products: salsicha fresca, 
mici, butif arra fresca, long aniza fresca, chor izo fresco, bifteki, soutzoukaki, kebap , cevapcici and pljesk avice have been 
considered and it is appropr iate to author ise these uses. 
(10)  At the request of some Member State s the use of Acetic acid and acetat es (E 260 — 263), Lactic acid and lactates 
(E 270, E 325 — 327), Ascorbic acid and ascorbat es (E 300 — 302), Citric acid and citrates (E 330 — 333), as 
acidity regulators , preser vatives and/or anti-o xidants to prevent oxidation and/or rancidity and to increase micro ­
biological stability have been considered and it is appropr iate to author ise these uses in all meat preparations to 
whic h other ingredients than additives or salt have been added. 
(11) At the request of some Member States, the use of Phosphor ic acid — phosphates — di — tri- and polypho ­
sphat es (E 338 — 452) as humectant to prevent the loss of meat juices during further processing, in particular 
when the brine has been injected , has been considered and it is appropr iate to author ise this use. However , in 
order to limit further exposure to added phosphat es in food, the extension of the use of those phosphat es should 
be limited to Kasseler , Bräte, Surf leisch, toorvorst, šašlõkk, ahjupr aad and burge r meat with a minimum vege table 
and/or cereal conte nt of 4 % mixed within the meat and Finnish grey salte d Christmas ham. 
(12) At the request of some Member States and/or the meat industr y, the use of Nitr ites (E 249 — 250) as a preser va­
tive in certain traditional products: lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo 
adobada, Kasseler , Bräte, Surfleisch, toorvorst, šašlõkk, ahjupr aad, kiełbasa surow a biała, kiełbasa surow a metka and tatar 
wołow y (danie tatarskie) has been considered and it is appropr iate to author ise this use. 
(13) At the request of some Member State s and/or the meat industr y, the use of Alginates (E 401 — 404), Carra­
geenan (E 407), Processed euch ema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacan th 
(E 413), Xanthan gum (E 415), Acetylated distarc h phosphat e (E 1414) and Hydro xy prop yl distarc h phosphat e 
(E 1442) as humectants or stabilisers to diminish leakage of water in the packag ing and to prevent the loss of 
meat juices during further processing have been considered. Those uses should be author ised in meat prepara ­
tions to which ingredients have been injecte d and in meat preparations compo sed of meat parts that have been 
handled differ ently : minced, sliced or processed and that are combined together , e.g. roulades containing minced 
meat. Food additives used in meat preparations to prevent the loss of meat juices during further processing do 
not mislead consumer . 5.6.2014 L 166/12 Official Jour nal of the European Union EN     (14) At the request of some Member States and/or the meat industr y, the use of Sodium carbonates (E 500) as humec ­
tant in poultr y meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, cevapcici and pljeskavice in order to main ­
tain consiste ncy and juiciness during further preparation has been considered and it is appropr iate to author ise 
this use. Further more, this use in poultr y meat preparations allows to cook poultr y meat longer and more effect­
ively , maintaining its juiciness and avoiding the consum ption of undercooked poultr y. 
(15)  At the request of a Member State and/or the meat industr y, the use of Acetylated distarc h phosphat e (E 1414) 
and Hydro xy prop yl distarch phosphat e (E 1442) to diminish leakage of wate r in preparations in which ingredi ­
ents have been injected , in meat preparations compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together , e.g. roulades containing minced meat and in order 
to maintain juiciness during the preparation of gyros, souvl aki, bifteki, soutzouk aki, kebap and seftalia have been 
considered and it is appropr iate to author ise these uses. 
(16)  As regards the traditional products, the request ed uses of the food additives should comply with the general 
conditions of use set out in article 6 of Regulation (EC) No 1333/2008 and in particular should not mislead the 
consumers in the Member States or in the regions where these products are traditionally consumed. 
(17)  In order to ensure unif orm application of the use of additives covered by the present regulation, the traditional 
meat preparations are descr ibed in the guidance document descr ibing the food categor ies in Part E of Annex II to 
Regulation (EC) No 1333/2008 on food additives (1). 
(18)  The principle of carry-over set out in Article 18(1)(a) of Regulation (EC) No 1333/2008 should be permitted in 
meat preparations as defined by Regulation (EC) No 853/2004. 
(19) Pursuant to Article 3(2) of Regulation (EC) No 1331/2008, the Commission has to seek the opinion of the Euro ­
pean Food Safe ty Author ity (the Author ity) in order to updat e the Union list of food additives set out in Annex II 
to Regulation (EC) No 1333/2008, excep t where the updat e in question is not liable to have an effect on human 
health. Acetic acid and acetat es (E 260 — 263), Lactic acid and lactates (E 270, E 325- 327), Ascorbic acid and 
ascorbat es (E 300 — 302), Citric acid and citrate s (E 330 — 333), Alginate s (E 401 — 404), Carrageenan 
(E 407), Processed euchema seaweed (E 407a), Locust bean gum (E 410), Guar gum (E 412), Tragacanth (E 413), 
Xanthan gum (E 415), Sodium carbonat es (E 500), Acetylated distarc h phosphat e (E 1414) and Hydro xy prop yl 
distarc h phosphat e (E 1442) belong to the group of additives for which no acceptable daily intake has been spe­
cified. That implies that they do not pose a risk to health at the levels necessar y to achi eve the desired technolo ­
gical effect. Theref ore the exte nded use of those additives constitute s an updat e of the Union list whic h is not 
liable to have an effect on human health. The use of Curcumin (E 100), Carmines (E 120), Caramels (E 150a-d), 
Paprika extract (E 160c), Beetroot red (E 162), Nitr ites (E 249 — 250), Phosphor ic acid — phosphat es — di — 
tri- and polyphosphate s (E 338 — 452), will only be extended to certain products that have been traditionally 
used, hence the exte nded use of these additives constitute s an update of the Union list whic h is not liable to have 
an effect on human health. Theref ore, it is not necessar y to seek the opinion of the Author ity. 
(20)  Annex II to Regulation (EC) No 1333/2008 should be amended according ly. 
(21)  The measures provided for in this Regulation are in accordance with the opinion of the Standing Committ ee on 
the Food Chain and Animal Health, 
HAS ADOPTED THIS REGUL ATION: 
Article 1 
Annex II to Regulation (EC) No 1333/2008 is amended in accordance with the Annex to this Regulation. 5.6.2014 L 166/13 Official Jour nal of the European Union EN     
(1)http://ec.europa.eu/f ood/f ood/fAEF/additives/guidance_en.htm Article 2 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the 
European Union. 
This Regulation shall be binding in its entirety and directly applicable in all Member State s. 
Done at Brussels, 4 June 2014. 
For the Commission 
The Presid ent 
José Manuel BARR OSO  5.6.2014 L 166/14 Official Jour nal of the European Union EN     ANNEX 
Annex II to Regulation (EC) No 1333/2008 is amended as follows: 
(1)  Part A is amended as follows: 
in Table 1, the entr y for point 1 is replaced by the following: 
‘1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat prepara ­
tions as defined by Regulation (EC) No 853/2004’  
(2)  in Part D, the entr ies for catego ry 08. Meat are replaced by the following: 
‘08. Meat 
08.1 Fresh meat, excl uding meat preparations as defined by Regulation (EC) No 853/2004 
08.2 Meat preparations as defined by Regulation (EC) No 853/2004 
08.3 Meat products 
08.3.1 Non-heat-treated meat products 
08.3.2 Heat-treated meat products 
08.3.3 Casings and coatings and decorations for meat 
08.3.4 Traditionally cured meat products with specific provisions concer ning nitrites and nitrat es 
08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution 
containing nitrites and/or nitrates, salt and other compo nents) 
08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture 
containing nitrites and/or nitrat es, salt and other compo nents to the surface of the meat followed by a 
period of stabilisation/maturation) 
08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or 
where nitrite and/or nitrat e is included in a compo und product or where the curing solution is 
injected into the product prior to cooking)’  
(3)  Part E is amended as follows: 
(a)  the entr y for catego ry 08.1 is delet ed; 
(b)  the title of cate gory 08.1.1 is replaced by the following: 
‘08.1 Fresh meat, excl uding meat preparations as defined by Regulation (EC) No 853/2004’  
(c)  Categor y 8.1.2 is amended as follows: 
(i)  the title is replaced by the following: 
‘08.2 Meat preparations as defined by Regulation (EC) No 853/2004’   5.6.2014 L 166/15 Official Jour nal of the European Union EN     (ii)  the entr ies for E 120, E 150a-d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 and E 338-452 are replaced by the following:  
‘E 120 Coc hineal, Carminic acid, 
Carmines 100  only breakf ast sausage s with a minimum cereal content of 6 %, burger 
meatwith a minimum vege table and/or cereal content of 4 % mixed 
within the meat (in these products, the meat is minced in such a way so 
that the muscle and fat tissue are compl etely dispersed, so that fibre 
makes an emulsion with the fat, giving those products their typical 
appearance), merguez type products, salsicha fresca, mici, butif arra fresca, 
long aniza fresca, chor izo fresco, cevapcici and pljesk avice  
E 150a-d Caramels quantum satis  only breakf ast sausage s with a minimum cereal content of 6 %, burger 
meatwith a minimum vege table and/or cereal content of 4 % mixed 
within the meat (in these products, the meat is minced in such a way so 
that the muscle and fat tissue are compl etely dispersed, so that fibre 
makes an emulsion with the fat, giving those products their typical 
appearance), merguez type products, salsicha fresca, mici, butif arra fresca, 
long aniza frescaand chor izo fresco  
E 261 Potassium acetat e quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 262 Sodium acetates quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 300 Ascorbic acid quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 301 Sodium ascorbate quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 302 Calcium ascorbate quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 325 Sodium lactate quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added 5.6.2014 L 166/16 Official Jour nal of the European Union EN     E 326 Potassium lactate quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 330 Citric acid quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 331 Sodium citrates quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 332 Potassium citrates quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 333 Calcium citrates quantum satis  only gehak t, prepac ked preparations of fresh minced meat and meat 
preparations to whic h other ingredients than additives or salt have been 
added  
E 338-452 Phosphor ic acid — phos ­
phat es — di — tri — and 
polyphosphate s 5 000 (1) (4) only breakf ast sausages: in this product, the meat is minced in such a way 
so that the muscle and fat tissue are complet ely dispersed, so that fibre 
makes an emulsion with the fat, giving the product its typical appear ­
ance; Finnish grey salte d Christmas ham burg er meat with a minimum 
vegeta ble and/or cereal content of 4 % mixed within the meat, Kasseler , 
Bräte, Surfleisch, toorvorst, šašlõkk,and ahjupr aad’  
(iii)  the following entr ies are inser ted in their numer ical order :  
‘E 100 Curcumin 20  only merguez type products, salsicha fresca, butif arra fresca, long aniza fresca 
and chor izo fresco  
E 160c Paprika extract 10  only merguez type products, salsicha fresca, butif arra fresca, long aniza 
fresca, chor izo fresco, bifteki, soutzoukaki and kebap 5.6.2014 L 166/17 Official Jour nal of the European Union EN     E 162 Beetroot red quantum satis  only merguez type products, salsicha fresca, butif arra fresca, long aniza fresca 
and chor izo fresco  
E 249-250 Nitr ites 150 (7) (7') only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla 
de cerdo adobada, Kasseler , Bräte, Surf leisch, toorvorst, šašlõkk, ahjupr aad, kieł­
basa surowa biała, kiełbasa surowa metk a, and tatar wołow y (danie tatarskie)  
E 260 Acetic acid quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 263 Calcium acetate quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 270 Lactic acid quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 327 Calcium Lactate quantum satis  only prepack ed preparations of fresh minced meat and meat prepara ­
tions to which other ingredients than additives or salt have been added  
E 401 Sodium alginate quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap gyros and souvl aki  
E 402 Potassium alginat e quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap gyros and souvl aki  
E 403 Ammonium alginate quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap gyros and souvl aki 5.6.2014 L 166/18 Official Jour nal of the European Union EN     E 404 Calcium alginate quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souvlaki  
E 407 Carrageenan quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souvlaki,  
E 407a Processed euchema seaweed quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souv laki  
E 410 Locust bean gum quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souvlaki  
E 412 Guar gum quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souvlaki  
E 413 Tragacan th quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souv laki  
E 415 Xanthan gum quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together . Except 
bifteki, soutzouk aki, kebap, gyro s and souvlaki  
E 500 Sodium carbonates quantum satis  only poultr y meat preparations, mici, bifteki, soutzouk aki, kebap , seftalia, 
ćevapčići and pljesk avice 5.6.2014 L 166/19 Official Jour nal of the European Union EN     E 1414 Acetylate d distarc h phosphat e quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together , gyros, souv ­
laki, bifteki, soutzouk aki, kebap and seftalia  
E 1442 Hydro xy prop yl distarch 
phosphat e quantum satis  only preparations in which ingredients have been injected ; meat prepara ­
tions compo sed of meat parts that have been handled differently: 
minced, sliced or processed and that are combined together , gyros, souv ­
laki, bifteki, soutzouk aki, kebap and seftalia   
(7): Maximum amount that may be added during manuf actur ing   
(7'): Maximum amount is expressed as Sodium nitrite’    5.6.2014 L 166/20 Official Jour nal of the European Union EN     (d)  the title of cate gory 08.2 is replaced by the following: 
‘08.3 Meat products’   
(e)  the title of cate gory 08.2.1 is replaced by the following: 
‘08.3.1 Non-heat–treated meat products’   
(f)  the title of cate gory 08.2.2 is replaced by the following: 
‘08.3.2 Heat–treated meat products’   
(g)  the title of cate gory 08.2.3 is replaced by the following: 
‘08.3.3 Casings and coatings and decorations for meat’   
(h)  the title of cate gory 08.2.4 is replaced by the following: 
‘08.3.4 Traditionally cured meat products with specific provisions concer ning nitrites and nitrat es’   
(i)  the title of cate gory 08.2.4.1 is replaced by the following: 
‘08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution 
containing nitrites and/or nitrates, salt and other compo nents)’   
(j)  the title of cate gory 08.2.4.2 is replaced by the following: 
‘08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture 
containing nitrites and/or nitrates, salt and other components to the surface of the meat followed 
by a period of stabilisation/maturation)’   
(k)  the title of cate gory 08.2.4.3 is replaced by the following: 
‘08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or 
where nitrite and/or nitrate is included in a compound product or where the curing solution is 
injected into the product prior to cooking)’    5.6.2014 L 166/21 Official Jour nal of the European Union EN