The Colours in Food Regulations 1995

2. Introductory Text

1. Title and commencement

3. 2. Interpretation

4. 3. Use of colours in or on food

5. 4. Health marking etc. of certain meat and meat products

6. 5. Use of colours on eggshells

7. 6. Use of colours in or on compound foods

8. 7. Sale of colours and food containing colours

9. 8. Condemnation of food

10. 9. Offences, penalties and enforcement

11. 10. Defence in relation to exports

12. 11. Application of various provisions of the Food Safety Act 1990

13. 12. Revocations and Amendments

14. 13. Transitional provision and exemption

15. Signature

16. 1. SCHEDULE 1

    2. SCHEDULE 2

       FOODS WHICH MAY NOT CONTAIN ADDED COLOURS, EXCEPT WHERE SPECIFICALLY PROVIDED FOR IN SCHEDULES 3, 4 OR 5

       1. (The designations used in this Schedule do not prejudice the...

       2. 1. Unprocessed foodstuffs

       3. 2. All bottled or packed waters

       4. 3. Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT...

       5. 4. Chocolate milk

       6. 5. Fermented milk (unflavoured)

       7. 6. Preserved milks as mentioned in Directive 76/118/EEC

       8. 7. Butter-milk (unflavoured)

       9. 8. Cream and cream powder (unflavoured)

       10. 9. Oils and fats of animal or vegetable origin

       11. 10. Eggs and egg products as defined in Article 2(1) of...

       12. 11. Flour and other milled products and starches

       13. 12. Bread and similar products

       14. 13. Pasta and gnocchi

       15. 14. Sugar, including all monoand disaccharides

       16. 15. Tomato paste and canned and bottled tomatoes

       17. 16. Tomato-based sauces

       18. 17. Fruit juice and fruit nectar as mentioned in Directive 93/77/EEC...

       19. 18. Fruit, vegetables (including potatoes) and mushrooms—canned, bottled or dried; processed...

       20. 19. Extra jam, extra jelly, and chestnut purée as mentioned in...

       21. 20. Fish, molluscs and crustaceans, meat, poultry and game as well...

       22. 21. Cocoa products and chocolate components in chocolate products as mentioned...

       23. 22. Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant,...

       24. 23. Salt, salt substitutes, spices and mixtures of spices

       25. 24. Wine and other products defined by Regulation (EEC) No 822/87...

       26. 25. Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia...

       27. 26. Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No...

       28. 27. Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No...

       29. 28. Wine vinegar

       30. 29. Foods for infants and young children as mentioned in Directive...

       31. 30. Honey

       32. 31. Malt and malt products

       33. 32. Ripened and unripened cheese (unflavoured)

       34. 33. Butter from sheep and goats' milk

    3. SCHEDULE 3

       FOODS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED

    4. SCHEDULE 4

       COLOURS PERMITTED FOR USE IN CERTAIN FOODS ONLY

    5. SCHEDULE 5

       FURTHER PERMITTED COLOURS IN CERTAIN FOODS

       1. PART I

          1. The following colours may be used, in each case at...

          2. E 101 (i) Riboflavin

          3. (ii) Riboflavin-5'-phosphate

          4. E 140 Chlorophylls and chlorophyllins

          5. E 141 Copper complexes of chlorophylls and chlorophyllins

          6. E 150a Plain caramel

          7. E 150b Caustic sulphite caramel

          8. E 150c Ammonia caramel

          9. E 150d Sulphite ammonia caramel

          10. E 153 Vegetable carbon

          11. E 160a Carotenes

          12. E 160c Paprika extract, capsanthin, capsorubin

          13. E 162 Beetroot Red, betanin

          14. E 163 Anthocyanins

          15. E 170 Calcium carbonate

          16. E 171 Titanium dioxide

          17. E 172 Iron oxides and hydroxides

       2. PART II

          1. The following colours may be used singly or in combination...

          2. E 100 Curcumin

          3. E 102 Tartrazine

          4. E 104 Quinoline Yellow

          5. E 110 Sunset Yellow FCF

          6. Orange Yellow S

          7. E 120 Cochineal, Carminic acid, Carmines

          8. E 122 Azorubine, Carmoisine

          9. E 124 Ponceau 4R, Cochineal Red A

          10. E 129 Allura Red AC

          11. E 131 Patent Blue V

          12. E 132 Indigotine, Indigo carmine

          13. E 133 Brilliant Blue FCF

          14. E 142 Green S

          15. E 151 Brilliant Black BN, Black PN

          16. E 155 Brown HT

          17. E 160d Lycopene

          18. E 160e Beta-apo-8'-carotenal (C 30)

          19. E 160f Ethyl ester of Beta-apo-8'-carotenic acid (C 30)

          20. E 161b Lutein

       3. PART III

    6. SCHEDULE 6

       REVOCATIONS

17. Explanatory Note