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European Parliament and Council Directive No 95/2/EC (repealed)Show full title

European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (repealed)

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EU Directives are being published on this site to aid cross referencing from UK legislation. After IP completion day (31 December 2020 11pm) no further amendments will be applied to this version.

  1. Introductory Text

  2. Article 1.(1) This Directive is a specific Directive forming a part...

  3. Article 2.(1) Only substances listed in Annexes I, III, IV and...

  4. Article 3.(1) The presence of a food additive is permissible:

  5. Article 4.This Directive shall apply without prejudice to specific Directives permitting...

  6. Article 5.Where necessary, it may be decided by the procedure laid...

  7. Article 6.(1) The Commission shall be assisted by the Standing Committee...

  8. Article 7.Member States shall, within three years of the entry into...

  9. Article 8.(1) Directives 64/54/EEC, 70/357/EEC, 74/329/EEC and 83/463/EEC are hereby repealed....

  10. Article 9.Member States shall bring into force the laws, regulations and...

  11. Article 10.This Directive shall enter into force on the seventh day...

  12. Article 11.This Directive is addressed to the Member States.

    1. ANNEX I

      FOOD ADDITIVES GENERALLY PERMITTED FOR USE IN FOODSTUFFS NOT REFERRED TO IN ARTICLE 2 (3)

      1. Note

        1. 1. Substances on this list may be added to all foodstuffs...

        2. 2. The substances listed under numbers E 407, E 407a and...

        3. 3. Explanation of symbols used:

        4. 4. The substances listed under numbers E 400, E 401, E...

    2. ANNEX II

      FOODSTUFFS IN WHICH A LIMITED NUMBER OF ADDITIVES OF ANNEX I MAY BE USED

    3. ANNEX III

      CONDITIONALLY PERMITTED PRESERVATIVES AND ANTIOXIDANTS

      1. PART A Sorbates, benzoates and p-hydroxybenzoates

        1. Note

          1. 1. The levels of all substances mentioned above are expressed as...

          2. 2. The abbreviations used in the table mean the following:

          3. 3. The maximum levels of use indicated refer to foodstuffs ready...

      2. PART B Sulphur dioxide and sulphites

        1. Note

          1. 1. Maximum levels are expressed as SO2 in mg/kg or mg/l as...

          2. 2. An SO2 content of not more than 10 mg/kg or 10 mg/l...

      3. PART C Other preservatives

        1. 1 Meat products are immersed in curing solution containing nitrites and/or...

        2. 1.1 Meat is injected with curing solution followed by immersion curing...

        3. 1.2 Immersion cured for 3 to 5 days. Product is not...

        4. 1.3 Immersion cured for at least 4 days and pre-cooked.

        5. 1.4 Meat is injected with curing solution followed by immersion curing....

        6. 1.5 Immersion cured for 4 to 5 days at 5 to...

        7. 1.6 Curing time depending on the shape and weight of meat...

        8. 2 Dry curing process involves dry application of curing mixture containing...

        9. 2.1 Dry curing followed by maturation for at least 4 days....

        10. 2.2 Dry curing with a stabilisation period of at least 10...

        11. 2.3 Dry cured for 10 to 15 days followed by a...

        12. 2.4 Dry cured for 3 days + 1 day/kg followed by...

        13. 2.5 Curing time depending on the shape and weight of meat...

        14. 3 Immersion and dry cured processes used in combination or where...

        15. 3.1 Dry curing and immersion curing used in combination (without injection...

        16. 3.2 Injection of curing solution followed, after a minimum of 2...

        17. 3.3 Product has a minimum 4-week maturation period and a water/protein...

        18. 3.4 Maturation period of at least 30 days.

        19. 3.5 Dried product cooked to 70  o C followed by 8...

        20. 3.6 Raw fermented dried sausage without added nitrites. Product is fermented...

      4. PART D Other antioxidants

        1. Note

    4. ANNEX IV

      OTHER PERMITTED ADDITIVES

    5. ANNEX V

      PERMITTED CARRIERS AND CARRIER SOLVENTS

      1. Note

    6. ANNEX VI

      FOOD ADDITIVES PERMITTED IN FOODS FOR INFANTS AND YOUNG CHILDREN

      1. Note

      2. PART 1 FOOD ADDITIVES PERMITTED IN INFANT FORMULAE FOR INFANTS IN GOOD HEALTH

        1. Notes

          1. 1. For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing...

          2. 2. If more than one of the substances E 322, E...

      3. PART 2 FOOD ADDITIVES PERMITTED IN FOLLOW-ON FORMULAE FOR INFANTS IN GOOD HEALTH

        1. Note

          1. 1. For the manufacture of acidified milks, non-pathogenic L(+)-lactic acid producing...

          2. 2. If more than one of the substances E 322, E...

          3. 3. If more than one of the substances E 407, E...

      4. PART 3 FOOD ADDITIVES PERMITTED IN PROCESSED CEREAL-BASED FOODS AND BABY FOODS FOR INFANTS AND YOUNG CHILDREN IN GOOD HEALTH

      5. PART 4 FOOD ADDITIVES PERMITTED IN DIETARY FOODS FOR INFANTS AND YOUNG CHILDREN FOR SPECIAL MEDICAL PURPOSES AS DEFINED IN DIRECTIVE 1999/21/EC

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