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i'ià»<v 1 COMMISSION OF THE EUROPEAN COMMUNITIES 
COM(93)153 final - SYN 368 
Brussels, 19 ApriI 1993 
Amended proposal for a 
COUNCIL DIRECTIVE 
on Colours for use In foodstuffs. 
(presented by the Commission pursuant to Article 149(3) 
of the EEC-Treaty) 
- 2 -
Explanatory memorandum 
In response to the opinion of the European Par Iiament^1) delivered on 16 
December 1992 on the proposal for a Council Directive on colours for use in 
foodstuffs^2* and in accordance with the third paragraph of Article 149 
of the Treaty establishing the European Economic Community, the Commission 
has decided to amend the above mentioned proposal. 
The Commission accepted amendments concerning: 
A recital of the promotion of toxicological research on colour 
substances and the introduction in the legal text of the "quantum 
satis" principle because this increases the clearness. 
Provisions for the colours used in stamping meat and colouring of meat 
and eggs because it is required by other Directives. 
Establishment of a monitoring system of consumption of colours for the 
revision of the Directive. This would be a tool which will be used for 
updating the Directive. 
Prohibition of colours in processed vegetables. Fruit preserves are 
already covered by the Commission's proposal. There is no necessity 
for the colouring of preserved vegetables. 
Restriction of use of colours in certain meat products, cheese and 
breakfast cereals, because only a few colours are effectively used. 
Prohibition of use of colours in wholemeal bread, but not in brown and 
malt bread because these are traditional products in some Member 
States. 
Additions of two colours in meat products, because of their use in 
some traditional British meat products. 
Restriction on the use of amaranth and brown FK because of their very 
low Acceptable Daily Intake (ADI) levels. 
The Commission did not accept the amendments concerning 
Applicability of the directive on food intended for export to non-
Member States, because the EEC can not make legislation for non-Member 
States. 
Instructions for the publication in the Official Journal of certain 
items in one language only and establishment of an information 
campaign for the consumer are outside the scope of the proposal on 
colours. 
(1) OJ No C , . .1993, p. 
(2) OJ No C 12, 18.1.1992, p. 7. 
3 -
Label Iing dispositions should be dealt with in Directive 79/112/EEC. 
Dispositions for controls by Member States of the respect of the 
Directive falls within the scope of the Directive on the official 
control of foodstuffs. 
Prohibition of use of 2 colours of the positive list and restrictions 
for use of Tartrazin and Ponceau 4R for which there is positive 
evaluation of the Scientific Committee for Food. 
Prohibition of use of colours in aromatised milk products, cheese 
products, processed vegetables and prohibition of use of colours in 
jams and jellies, because several Member States have a traditional use 
of certain colours in these products. 
The permission of use of colours for sick babies is lacking the 
opinion of the Scientific Committee for Food. 
For the restriction of the caramel type colours in beer, all caramel 
colours are approved by the SCF and there may be a technological 
necessity. 
Concerning the replacement of the "quantum satis" levels by fixed 
levels and the changes in the maximum levels of use of colours in 
foodstuffs, there is no necessity for fixing maximum limits for 
colours for which there is no health concern. 
Concerning the changes in the definition of cooked sausage and canned 
mushy and processed legumes, the proposed definition does not cover 
all foodstuffs which may be coloured. 
- 4 -
Amended proposal for a 
COUNCIL DIRECTIVE 
on colours for use in foodstuffs 
THE COUNCIL OF THE EUROPEAN COMMUNITIES, 
Having regard to the Treaty establishing the European Economic Community, 
and in particular Article 100a thereof, 
Having regard to the proposal from the Commission(l), 
In cooperation with the European Par Iiament(2), 
Having regard to the opinion of the Economic and Social Committee(3), 
Having regard to Council Directive 89/107/EEC of 21 December 1988, on the 
approximation of the laws of the Member States concerning food additives 
authorized for use in foodstuffs intended for human consumption(4), and in 
particular Article 3(2) thereof, 
Whereas differences between national laws relating to the conditions of use 
of colours in food hinder the free movement of foodstuffs; whereas this may 
create conditions of unfair competition; 
Whereas the prime consideration for any rules on these food additives and 
their conditions of use should be the need to protect the consumer and to 
prevent him from being misled; 
Whereas a food additive may only be used when there is evidence that the 
use of this additive has an advantage for the consumer; 
Whereas colours are used to restore original appearance of food whose 
colour has been affected by processing, storage, packaging and 
distribution, whereby visual acceptability may have been impaired; 
Whereas colours are used to make food more visually appealing and help 
identify flavours normally associated with particular foods and to give 
colour to food otherwise colourless; 
Whereas colours are used to reinforce colours already present in food; 
- 5 -
Whereas it is generally recognized that unprocessed foodstuffs and certain 
other basic foodstuffs should be free from food additives; 
Whereas, having regard to the most recent scientific and toxicological 
information on additives, some of these are to be permitted only for 
certain foodstuffs and under certain conditions of use; 
Whereas,it is necessary to lay down strict rules for the use of additives 
in food for infants and young children; 
Whereas the Commission should adapt certain Community provisions to accord 
with the rules laid down in this Directive; 
Whereas the Scientific Committee for Food has been consulted for those 
substances not yet being the subject of a Community provision; 
Whereas it is desirable that when a decision is taken on whether a 
particular foodstuff belongs to a certain category of foods, the 
consultation of the Standing Committee for Food procedure be followed; 
Whereas this Directive replaces partially the Council Directive of 
23 October 1962 on the approximation of the rules of the Member States 
concerning the colouring matters authorized for use in foodstuffs intended 
for human consumption, as last amended by the Act of Accession of Spain and 
Portugal(5); 
Whereas the modification of existing purity criteria on colouring matters 
and new specification for those where no purity criteria exist, will be 
proposed in accordance with the procedure of Article 11 of Directive 
89/107/EEC, 
Whereas, in order to protect consumers the Community should promote 
research into the possible effects (including those of a cumulative and 
synergic nature) on human health of colours used in foodstuffs, with 
special reference to those whose harmlessness is in doubt; 
(1) 
(2) 
(3) 
(4) OJ No L 40, 11.2.1989, p. 27. 
(5) OJ No 115, 11.11.1962,p. 2645/62. 
- 6 -
HAS ADOPTED THIS DIRECTIVE: 
Article 1 
This Directive is a specific Directive forming a part of the 
comprehensive Directive within the meaning of Article 3 of Directive 
89/107/EEC. 
Colours are substances which add or restore colour in a food, and 
include natural components of foodstuffs and natural sources, which 
are normally not consumed as foodstuffs as such and not normally used 
as characteristic ingredients of food. 
The following substances shall not be considered colours for the 
purposes of this Directive: 
- foodstuffs, flavourings and their components, incorporated during 
the manufacturing of compound foodstuffs, because of their 
aromatic, sapid or nutritive properties together with a secondary 
colouring effect, such as paprika, turmeric and saffron. 
- colours used for the colouring of egg shells and for stamping me.it 
and the inedible external parts of foodstuffs, such as cheese 
coatings and sausage casings. 
Article 2 
1. Only the substances listed in Annex I may be used as colours in 
foodstuffs. 
2. Colours may be used only in the foodstuffs listed in Annexes III, IV 
and V and under the conditions specified therein. 
3. Colours may not be used in the foodstuffs listed in Annex II except 
where specifically provided for in Annex III, Annex IV or Annex V. 
4. Colours permitted for certain uses only are listed in Annex IV. 
5. Colours permitted in general in foodstuffs and the conditions of use 
therefor are listed in Annex V. 
6. Maximum levels indicated in the Annexes refer to foodstuffs as 
marketed, unless otherwise stated. 
- 7 -
7. In the Annexes to this Directive 'quantum satis' means that no maximum 
level is specified. However colouring matters shall be used according 
to good manufacturing practice, at a level not higher than is 
necessary to achieve the intended purpose and provided that they do 
not mislead the consumer. 
8. For the purpose of health marking and other marking required on 
meatproducts as provided in Council Directive 91/497/EEC*1), only E 
155 Brown HT, E 133 Brilliant Blue FCF and E 129 AIlura Red AC may be 
used. 
9. Only those colours mentioned in annex I may be used for the decorative 
colouring of eggshell and for the stamping of eggshell as provided for 
in Regulation (EEC) No 1274/91(2) 
Art icle 3 
Without prejudice to other Community provisions, 
in a foodstuff is permissible: the presence of a colour 
or in a compound foodstuff other than one mentioned in Annex II to the 
extent that the colour is permitted in one of the ingredients of the 
compound foods tuff; 
if the foodstuff is destined to be used solely in the preparation of a 
compound foodstuff and to such an extent that the compound foodstuff 
conforms to the provisions of this Directive. 
Art icle 4 
It may be decided by 
particular foodstuff 
Article 2(2), (3), (4) 
meaning of Art icle 1. the procedure laid down in Article 6, whether a 
belongs to a category of foods mentioned in 
and (5), and whether substances are colours in the 
Art icle 5 
Any provision necessary to adapt existing Community provisions to the rules 
laid down in this Directive shall be adopted within 6 months of 
notification, in accordance with the procedure laid down in Article 6. 
(1) OJ No L 268, 24.9.1991, p. 69. 
(2) OJ No L 121, 16.5.1991, p. 11. 
- 8 
Art icle 6 
Where the procedure laid down in this Article is to be followed, the 
Chairman shall refer the matter to the Standing Committee for Foodstuffs, 
hereinafter refered to as "the Committee", either on his own initiative or 
at the request of the representative of a Member State. 
The representative of the Commission shall submit to the Committee a draft 
of the measures to be taken. The Committee shall deliver its opinion on 
the draft, within a time limit which the chairman may lay down according to 
the urgency of the matter, if necessary by taking a vote. 
The opinion shall be recorded in the minutes; in addition, each Member 
State shall have the right to ask to have its position recorded in the 
minutes. 
The Commission shall take the utmost account of the opinion delivered by 
the Committee. It shall inform the Committee of the manner in which its 
opinion has been taken into account. 
Art icle 7 
Member States shall, within three years of the adoption of this Directive, 
establish systems to monitor the consumption and use of colours and report 
their findings to the Commission. 
The Commission shall report to the European Parliament within five years of 
the adoption of the Directive on the changes which have taken place in the 
colours market, the levels of use and consumption. 
In accordance with the General Criteria of point 4 of Annex II to Directive 
89/107/EEC, within 5 years from the adoption of this Directive, the 
Commission shall review the conditions of use mentioned in this Directive, 
and propose modifications where necessary. 
Art icle 8 
Articles 1 to 7, Article 8(1), second indent and (2), and Articles 9 to 15 
of the Directive of 23 October 1962 are hereby repealed. 
References to the repealed provisions shalI be construed as references to 
the corresponding provisions of this Directive. 
9 -
Art icle 9 
Member States shall bring into force the laws, regulations and 
administrative provisions necessary to comply with this Directive not later 
than 1 November 1992 in order to: 
- allow trade in and use of products conforming to this Directive 
not later than 1 November 1993, 
- prohibit trade in and use of products not conforming to this 
Directive not later than 1 November 1994. 
They shall at once inform the Commission thereof. 
When Member States adopt these measures, these shall contain a reference to 
this Directive or shall be accompanied by such reference on the occasion of 
their official publication. The procedure for such reference shall be laid 
down by Member States. 
Article 10 
This Directive is addressed to the Member States. 
Done at Brussels, For the Council 
The President 
- 10 -
ANNEX 1 
LIST OF PERMITTED FOOD COLOURS 
Note : Aluminium lakes prepared from colours mentioned in this annex are 
authorised. 
EEC N* COMMON NAME COLOUR INDEX 
NUMBER (1) 
OR DESCRIPTION 
E 100 
E 101 
E 102 
E 104 
E 110 
E 120 
E 122 
E 123 
E 124 
E 127 
E 128 
E 129 
E 131 
E 132 
E 133 Curcum in 
I) Riboflavin 
II) Riboflavin-5'-phosphate 
Tartrazine 
Qui no Iine Ye I low 
Sunset Ye I low FCF, 
Orange Ye I low S 
Cochineal, Carmin Ic acid 
Carmines 
Azorubine, Carmoisine 
Amaranth 
Ponceau 4R, Cochineal Red A 
Erythroslne 
Red 2G 
Allura Red AC 
Patent Blue V 
Indigotine, Indigo Carmine 
Brilliant Blue FCF 75300 
19140 
47005 
15985 
75470 
14720 
16185 
16255 
45430 
18050 
16035 
42051 
73015 
42090 
(1) Colour index numbers are taken from the 3rd edition 1982, volumes 1-7, 
1315. Also amendments 37-40 (125), 41-44 (127-50), 45-48 (130), 49-52 
(132-50), 53-56 (135). 
- 11 -
EEC N* COMMON NAME COLOUR INDEX 
NUMBER (1) 
OR DESCRIPTION 
E 140 
E 141 
E 142 
E 150a 
E 150b 
E 150c 
E 150d 
E 151 
E 153 
E 154 
E 155 ChlorophylIs and 
ChlorophylI ins 
I) chlorophylIs 
ii) chlorophylI ins 
Copper complexes of 
chlorophylIs and 
chlorophylI ins 
I) copper complexes of 
chlorophylIs 
ii) copper complexes of 
chlorophylI ins 
Green S 
Plain caramel (2) 
Caustic sulphite caramel 
Ammonia caramel 
Sulphite ammonia caramel 
Brilliant Black BN, 
Black PN 
Vegetable Carbon 
Brown FK 
Brown HT 75810 
75815 
75815 
44090 
28440 
20285 
(1) Colour index numbers are taken from the 3rd edition 1982, volumes 1-7, 
1315. Also amendments 37-40 (125), 41-44 (127-50), 45-48 (130), 49-52 
(132-50), 53-56 (135). 
(2) The term caramel relates to products of a more or less intense brown 
colour which are intended for colouring. It does not correspond to the 
sugary aromatic product obtained from heating sugar and which is used 
for flavouring food (e.g. confectionery, pastry, alcoholic drinks). 
12 -
EEC N- COMMON NAME COLOUR INDEX 
NUMBER (1) 
OR DESCRIPTION 
E 160a 
E 160b 
E 160c 
E 160d 
E 160e 
E 160f 
E 161b 
E 161g 
E 162 
E 163 
E 170 
E 171 
E 172 
E 173 
E 174 
E 175 
E 180 Carotenes : 
i) Mixed carotenes 
iI) Beta-carotene 
Annatto, bixin, norbixin 
Paprika extract, 
capsanthin, capsorubin 
Lycopene 
Beta-apo-8'-carotenal (C 30) 
Ethyl ester of Beta-apo-8'-
carotenic acid (C 30) 
Lutein 
Canthaxanthin 
Beetroot Red, betanin 
Anthocyanins 
Calcium carbonate 
Titanium dioxide 
Iron oxides and hydroxides 
Aluminium 
S iI ver 
Gold 
Litholrubine BK 75130 
40800 
75120 
40820 
40825 
Prepared by physical means 
from fruits and vegetables 
77220 
77891 
77491, 77492 
77499 
(1) Colour Index numbers are taken from the 3rd edition 1982, volumes 1-7, 
1315. Also amendments 37-40 (125), 41-44 (127-50), 45-48 (130), 49-52 
(132-50), 53-56 (135). 
- 13 -
ANNEX II 
FOODSTUFFS WHICH MAY NOT CONTAIN ADDED COLOURS. EXCEPT WHERE 
SPECIFICALLY PROVIDED FOR IN ANNEX III. ANNEX IV OR ANNEX V 
Unprocessed foodstuffs (*) 
Mineral water as mentioned in directive 80/777/EECO) 
Milk, semi-skimmed and skimmed milk, pasteurized or sterilized (including 
UHT steriIisation) (**) 
Fermented mllk(**) 
Preserved milks as mentioned in the directive 76/118/EEC(**) (2) 
Butter-milk(**) 
Cream and cream powder(**) 
Virgin oils and olive oil 
Egg yolk, egg white, whole egg and egg powder 
Flour and starch 
Bread 
Pasta 
Sugars as defined in directive 73/437/EEC(3) 
Tomato paste and tomato preserves 
Fruit juice and fruit nectar as mentioned in directive 75/726/EEC(4) 
Fruit preserves 
Vegetable preserves and processed vegetables 
Extra Jam, extra jelly, and chestnut puree as mentioned in the directive 
79/693/EEC(5) 
Fish, meat, poultry, game, meat preparations and prepared meat. 
Cocoa and chocolate products as mentioned in directive 73/241/EEC(6) 
Coffee, including instant coffee 
Tea, tea extracts and infusions, including instant tea mixes 
Spices 
Wine as defined by the regulation 87/822/EEC(7) 
Foods for infants and young children as mentioned in directive 
89/398/EEC(8) 
Honey 
(*) Within the meaning of this directive, unprocessed foodstuffs are 
foodstuffs that have not undergone any treatment resulting in a 
substantial change in the original state of the foodstuffs. However, 
they may have been, for example, divided, parted, severed, boned, 
skinned, pared, peeled, ground, cut, cleaned, trimmed, frozen or 
chiI led. 
(**) unflavoured 
(1) OJ L229.30.8.80, p.1 
(2) OJ L24,30.1.76, p.49 
(3) OJ L356,27.12.73 p.71 
(4) OJ L311,1.12.75, p.40 (5) OJ L205,13.8.79, p.5 
(6) OJ L63,5.3.74, p.34 
(7) OJ L.84,27.3.87, p.1 
(8) OJ L186,30.6.89, p.27 
- 14 
ANNEX I I I 
FOODSTUFFS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED 
FOODSTUFFS PERMITTED COLOUR MAXIMUM LEVEL 
brown or E 150a Plain caramel quantum satis 
malt bread E 150b Caustic 
sulphite 
caramel 
E 150c Ammonia 
caramel 
E 150d Sulphite 
ammon i a 
caramel 
Beer E 150a Plain caramel quantum satis 
E 150b Caustic 
sulphite 
caramel 
E 150c Ammonia 
caramel 
E 150d Sulphite 
ammon i a 
caramel 
Butter (including reduced E 160a Carotenes quantum satis 
fat butter and concentrated E 160b Annatto, 
butter) Bixin, 
Norbix in 
Margarine, mi narine, E 100 Curcumin 
other fat emulsions, and fats E 160a Carotenes quantum satis 
essentially free from water E 160b Annatto, Bixin 
Norbix in 
15 -
FOODSTUFFS PERMITTED COLOUR MAXIMUM LEVEL 
Blue-green veined and marbled E 131 Patent blue V 
cheese E 140 Chlorophylls q 
and chloro- u 
phyllins a 
E 141 Copper n 
complexes of t 
chlorophylIs u 
and chloro- m 
phyI I ins 
Morbier cheese E 153 Vegetable 
carbon 
Orange.yellow and broken 
white cheese E 160a Carotenes 
E 160b Annatto, s 
Bix in, a 
Norbixin t 
E 171 Titanium i 
dioxide s 
E 100 Curcumin 
Refined vegetables oils E 160a Carotenes quantum satis 
except olive oil (for colour E 160b Annatto, Bixin 
restoration only) Norbixin 
Chorizo E 120 Cochineal, 200 mg/kg 
Carminic acid, 
Carmines 
E 124 Ponceau 4R, 
Cochineal 250 mg/kg 
Red A 
Sobrasada E 110 Sunset 135 mg/kg 
yellow FCF 
E 124 Ponceau 4R 
Cochineal 200 mg/kg 
Red A 
- 16 -
FOODSTUFFS PERMITTED COLOUR MAXIMUM LEVEL 
"Pasturmas" (edible 
external coating) E 100 Curcumin 
E 101 i) Riboflavin 
i i) Riboflavin 
-5'-
phosphate 
E 120 Cochineal , 
Carminic acid, 
Carmines quantum sat is 
Sausages (including eg 
salami, cervelat, hot dog), 
pates, meat pies and 
luncheon meat, burger meat 
containing minimum content 
meat/fat of 82% and a 
minimum of 6% of cereals E 100 Curcumin 
E 110 Sunset yellow 
E 120 Cochineal , 
carminic acid, 
carmines 
E 124 Ponceau 4R 
E 129 Allura Red 
E 150a Plain caramel 
E 150b Caust ic 
sulphite 
caramel 
E 150c Ammonia 
caramel 
E 150d Sulphite 
ammon i a 
caramel 
E 160a Carotenes 
E 160b Annatto 
Bixin, 
Norbix in 
E 160c Paprika 
extract, 
Capsanthin, 
Capsorubin 
E 162 Beetroot red, 
betanin 
E 171 Titanium 
dioxide 
E 172 Iron oxide 20 mg/kg 
50 mg/kg 
100 mg/kg 
40 mg/kg 
150 mg/kg 
quantum sat is 
quantum sat is 
quantum sat is 
quantum sat is 
20 mg/kg 
20 mg/kg 
10 mg/kg 
quantum sat is 
quantum sat is 
Quantum sat is 
17 -
FOODSTUFFS PERMITTED COLOUR MAXIMUM LEVEL 
Extruded, puffed and/or E 150c Ammonia quantum satis 
fruit flavoured breakfast Caramel 
cereals E 160a Carotenes quantum sat is 
E 160b Annatto. 200 mg/kg 
bixine. nor­
bix i ne 
E 160c Papr ica Quantum 
extract. 
capsanthine. sat is 
capsorubine 
Fruit flavoured breakfast E 120 Cochineal singly or 
cereals carminic in combinat ion 
acid. 
carmines 200 mg/kg 
E 162 Beetroot red 
betanine 
E 163 Anthocyanins 
I I 
- 18 -
ANNEX IV 
COLOURS PERMITTED FOR CERTAIN USES ONLY 
COLOUR FOODSTUFFS MAXIMUM LEVEL 
E 123 Amaranth 
E 127 Erythrosine 
E 128 Red 2G 
E 154 Brown FK 
E 161g Canthaxanthin 
E 173 Aluminium 
E 174 Si Ivor 
E 175 Gold 
E 180 Litholrubine BK Alcoholic drinks, aperitif 
wines and spirit drinks 
fish roe 
Cocktail cherries and 
candied cherr ies 
Cherries in syrup and 
cherries in cocktails 
Sausages and burgers with a 
starch content of more 
than 6 % 
Decorations and coatings 
Vegetable protein flour 
Smoked and cured fish 
Cooked sausages 
External coating of sugar 
confectionery for the 
decoration of cakes 
and pastr ies 
External coating of 
confectionery (chocolate 
excluded) 
Liqueurs 
External coating of 
confectionery (chocolate 
excluded) 
Liqueurs 
Edible Cheese surface 30 mg/kg 
30 mg/kg 
200 mg/kg 
150 mg/kg 
20 mg/kg 
50 mg/kg 
150 mg/kg 
20 mg/kg 
30 mg/kg 
quantum sat is 
quantum satis 
quantum sat is 
quantum satis 
19 -
ANNEX V 
COLOURS PERMITTED IN FOODSTUFFS OTHER THAN 
THOSE MENTIONED IN ANNEX II AND III 
1. The following colours may be used in all foodstuffs other than those 
listed in Annex II, 111 at quantum satis : 
E 101 1) Riboflavin 
ii) Riboflavin-5'-phosphate 
E 140 ChlorophylIs and chlorophyllins 
E 141 Copper complexes of chlorophylls and cltJ orophy 11 i ns 
E 150a Plain caramel 
E 150b Caustic sulphite caramel 
€ 150c Ammonia caramel 
E 150d Sulphite ammonia caramel 
JE 153 Vegetable carbon 
E 160a Carotenes 
£ 160c Paprika extract, capsanthin, capsorubin 
E f62 ^Beetroot r*d, ^betanin 
€ 163 *nthocyanins 
I 170 Calcium carbonate 
E 171 Titanium dioxide 
E 172 Iron oxides and hydroxides 
- 20 -
The following colours may be used singly or in combination in the 
following foods up to the maximum level specified in the table. 
E 100 Curcumin 
E 102 Tartrazine 
E 104 Quinoline Yellow 
E 110 Sunset Yellow FCF 
Orange Yellow S 
E 120 Cochineal, Carminic acid, Carmines 
E 122 Azorubine, Carmoisine 
E 124 Ponceau 4R, Cochineal Red A 
E 129 AIlura Red AC 
E 131 Patent Blue V 
E 132 Indigotine, Indigo Carmine 
E 133 BriI Iiant Blue FCF 
E 142 Green S 
E 151 Brilliant Black BN, Black PN 
E 155 Brown HT 
E 160b Annatto, Bixin, Norbixin 
E 160d Lycopene 
E 160e Beta-apo-8'-carotenal (C 30) 
E 160f Ethyl ester of Beta-apo-8'- carotenlc acid (C 30) 
E 161b Lutein 
- 21 -
FOODSTUFFS MAXIMUM LEVEL 
Non-alcoholic flavoured drinks (*) 
Jams, jellies, marmelades and other similar 
fruit preparations 
Candied fruits 
Preserves of red fruits 
Confect ionery 
Decorations and coatings (*) 
Fine bakery wares (e.g. viennoiserie, biscuits, 
cakes and wafers) (*) 
Edible ices (*) 
Processed cheese 
Desserts (*) 
Vegetables and fruits in vinegar, brine or oil 
Sauces, Seasonings and condiments (*) 
Mustard 
Fish and crustacean pastes, fish roe, salmon 
substitute, surimi, smoked or preserved fish 
Ready-to-eat savour ies 
Edible cheese rind and edible collagen casings 
Fruit wines, aromatized wines and spirits (*) 
Cider or perry 
Formulae for particular nutritional uses (*) 
Dietary supplements 
Soups and broths(*) 
Canned mushy and processed legumes 
Vegetable protein flour 100 mg/l 
200 mg/kg 
200 mg/kg 
200 mg/kg 
300 mg/kg 
500 mg/kg 
200 mg/kg 
150 mg/kg 
200 mg/kg 
150 mg/kg 
150 mg/kg 
500 mg/kg 
300 mg/kg 
500 mg/kg 
200 mg/kg 
quantum sat is 
200 mg/l 
100 mg/l 
50 mg/kg 
quantum sat is 
300mg/kg 
200 mg/kg 
100 mg/kg 
(*) Maxinvn levels refer to ready-for-consumption foodstuffs prepared 
according to the manufacturer's instructions. 

11 -
ISSN 0254-1475 
COM(93) 153 final 
DOCUMENTS 
EN 10 
Catalogue number : CB-CO-93-177-EN-C 
ISBN 92-77-54547-X 
OfiBcc for Official Publications of the European Communities 
L-2985 Luxembourg