The Colours in Food Regulations 1995

Regulation 2(1)

SCHEDULE 1

PERMITTED COLOURS1

EC NoColourColour index No2 or description
1

Aluminium lakes prepared from colours listed in this Schedule are also permitted.

2

Colour index numbers are taken from the third edition 1982 of the Colour Index, volumes 1 to 7, 1315. Also amendments 37 to 40(125), 41 to 44 (127–50), 45 to 48 (130), 49 to 52 (132–50), 53 to 56 (135).

3

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 sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

E100

E 101

Curcumin

(i)

Riboflavin

(ii)

Riboflavin-5'-phosphate

75300
E 102Tartrazine19140
E 104Quinoline Yellow47005
E 110

Sunset Yellow FCF

Orange Yellow S

15985
E 120Cochineal, Carminic acid, Carmines75470
E 122Azorubine, Carmoisine14720
E 123Amaranth16185
E 124Ponceau 4R, Cochineal Red A16255
E 127Erythrosine45430
E 128Red 2G18050
E 129Allura Red AC16035
E 131Patent Blue V42051
E 132Indigotine, Indigo carmine73015
E 133Brilliant Blue FCF42090
E 140

Chlorophylls and

75810
E 140

Chlorophyllins:

(i)

Chlorophylls

(ii)

Chlorophyllins

75815
E 141

Copper complexes of chlorophylls and chlorophyllins:

(i)

Copper complexes of chlorophylls

(ii)

Copper complexes of chlorophyllins

75815
E 142Green S44090
E 150aPlain caramel3
E 150bCaustic sulphite caramel
E 150cAmmonia caramel
E 150dSulphite ammonia caramel
E 151Brilliant Black BN, Black PN28440
E 153Vegetable carbon
E 154Brown FK
E 155Brown HT20285
E 160a

Carotenes:

(i)

Mixed carotenes

75130
E 160a

(ii)Beta-carotene

40800
E 160bAnnatto, bixin, norbixin75120
E 160cPaprika extract, capsanthin, capsorubin
E 160dLycopene
E 160eBeta-apo-8'-carotenal (C 30)40820
E 160fEthyl ester of beta-apo-8'-carotenic acid (C 30)40825
E 161bLutein
E 161gCanthaxanthin
E 162Beetroot Red, betanin
E 163AnthocyaninsPrepared by physical means from fruits and vegetables
E 170Calcium carbonate77220
E 171Titanium dioxide77891
E 172Iron oxides and hydroxides

77491

77492

77499

E 173Aluminium
E 174Silver
E 175Gold
E180Litholrubine BK

Regulations 3(2) and (3)(b) and 6(3)

SCHEDULE 2FOODS WHICH MAY NOT CONTAIN ADDED COLOURS, EXCEPT WHERE SPECIFICALLY PROVIDED FOR IN SCHEDULES 3, 4 OR 5

(The designations used in this Schedule do not prejudice the “carry over” principle in cases where products contain ingredients with legitimate colouring in their own right)

1.  Unprocessed foodstuffs

2.  All bottled or packed waters

3.  Milk, semi-skimmed and skimmed milk, pasteurised or sterilised (including UHT sterilisation) (unflavoured)

4.  Chocolate milk

5.  Fermented milk (unflavoured)

6.  Preserved milks as mentioned in Directive 76/118/EEC(1)

7.  Butter-milk (unflavoured)

8.  Cream and cream powder (unflavoured)

9.  Oils and fats of animal or vegetable origin

10.  Eggs and egg products as defined in Article 2(1) of Directive 89/437/EEC(2)

11.  Flour and other milled products and starches

12.  Bread and similar products

13.  Pasta and gnocchi

14.  Sugar, including all monoand disaccharides

15.  Tomato paste and canned and bottled tomatoes

16.  Tomato-based sauces

17.  Fruit juice and fruit nectar as mentioned in Directive 93/77/EEC(3) and vegetable juice

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

19.  Extra jam, extra jelly, and chestnut purée as mentioned in Directive 79/693/EEC(4); crème de pruneaux

20.  Fish, molluscs and crustaceans, meat, poultry and game as well as their preparations, but not including prepared meals containing these ingredients.

21.  Cocoa products and chocolate components in chocolate products as mentioned in Directive 73/241/EEC(5)

22.  Roasted coffee, tea, chicory; tea and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

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

24.  Wine and other products defined by Regulation (EEC) No 822/87(6)

25.  Korn, Kornbrand, fruit spirit drinks, fruit spirits, Ouzo, Grappa, Tsikoudia from Crete, Tsipouro from Macedonia, Tsipouro from Thessaly, Tsipouro from Tyrnavos, Eau de vie de marc Marque nationale luxembourgeoise, Eau de vie de seigle Marque nationale luxembourgeoise, London gin, as defined in Regulation (EEC) No 1576/89(7)

26.  Sambuca, Maraschino and Mistra as defined in Regulation (EEC) No 1180/91(8)

27.  Sangria, Clarea and Zurra as mentioned in Regulation (EEC) No 1601/91(9)

28.  Wine vinegar

29.  Foods for infants and young children as mentioned in Directive 89/398/EEC(10) including foods for infants and young children not in good health

30.  Honey

31.  Malt and malt products

32.  Ripened and unripened cheese (unflavoured)

33.  Butter from sheep and goats' milk

Regulation 3(3)

SCHEDULE 3FOODS TO WHICH ONLY CERTAIN PERMITTED COLOURS MAY BE ADDED

Column 1Column 2Column 3
FoodPermitted colourMaximum level
Malt bread

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Beer

Cider bouché

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Butter (including reduced-fat butter and concentrated butter)E 160a Carotenesquantum satis
Margarine, minarine, other fat emulsions, and fats essentially free from water

E 160a Carotenes

E 100 Curcumin

E 160b Annatto, Bixin, Norbixin

quantum satis

quantum satis

10 mg/kg

Sage Derby cheese

E 140 Chlorophylls

Chlorophyllins

E 141 Copper complexes of chlorophylls and chlorophyllins

quantum satis

quantum satis

Ripened Orange, Yellow and broken-white cheese; unflavoured processed cheese

E 160a Carotenes

E 160c Paprika extract, Capsanthin, Capsorubin

E 160b Annatto, Bixin, Norbixin

quantum satis

quantum satis

15 mg/kg

Red Leicester cheeseE 160b Annatto, Bixin, Norbixin50 mg/kg
Mimolette cheeseE 160b Annatto, Bixin, Norbixin35 mg/kg
Morbier cheeseE 153 Vegetable carbonquantum satis
Red marbled cheese

E 120 Cochineal, Carminic acid, Carmines

E 163 Anthocyanins

125 mg/kg

quantum satis

Vinegar

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Whisky, Whiskey, grain spirit (other than Korn or Kornbrand or Eau de vie de seigle Marque nationale luxembourgeoise), wine spirit, rum, Brandy, Weinbrand, grape marc, grape marc spirit (other than Tsikoudia and Tsipouro and Eau de vie de marc Marque nationale luxembourgeoise), Grappa invecchiata, Bagaceira velha as mentioned in Regulation (EEC) No 1576/89

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Aromatized wine-based drinks (except bitter soda) and aromatized wines as mentioned in Regulation (EEC) No 1601/91

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Americano

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

E 163 Anthocyanins

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

Americano

E 100 Curcumin

E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate

E 102 Tartrazine

E 104 Quinoline Yellow

E 120 Cochineal, Carminic acid, Carmines

E 122 Azorubine, Carmoisine

E 123 Amaranth

E 124 Ponceau 4R

} 100 mg/l (individually or in combination)
Bitter soda, bitter vino as mentioned in Regulation (EEC) No 1601/91

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Bitter soda, bitter vino as mentioned in Regulation (EEC) No 1601/91

E 100 Curcumin

E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate

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 123 Amaranth

E 124 Ponceau 4R, Cochineal Red A

E 129 Allura Red AC

} 100 mg/1 (individually or in combination)
Liqueur wines and quality liqueur wines produced in specified regions

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

quantum satis

quantum satis

quantum satis

quantum satis

Vegetables in vinegar, brine or oil (excluding olives)

E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate

E 140 Chlorophylls, Chlorophyllins

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

E 141 Copper complexes of chlorophylls and chlorophyllins

E 160a Carotenes: (i) Mixed carotenes

(ii) Beta-carotene

E 162 Beetroot Red, betanin

E 163 Anthocyanins

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

Extruded, puffed and/or fruit-flavoured breakfast cereals

E 150c Ammonia caramel

E 160a Carotenes

E 160b Annatto, Bixin, Norbixin

E 160c Paprika extract, Capsanthin, Capsorubin

quantum satis

quantum satis

25 mg/kg

quantum satis

Fruit-flavoured breakfast cereals

E 120 Cochineal, Carminic acid, Carmines

E 162 Beetroot Red, betanin

E 163 Anthocyanins

} 200 mg/kg (individually or in combination)
Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products

E 100 Curcumin

E 140 Chlorophylls and chlorophyllins

E 141 Copper complexes of chlorophylls and chlorophyllins

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

E 160a Carotenes:

(i) Mixed carotenes

(ii) Beta-carotene

E 160c Paprika extract, Capsanthin, Capsorubin

E 162 Beetroot Red, betanin

E 163 Anthocyanins

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

quantum satis

Jam, jellies and marmalades as mentioned in Directive 79/693/EEC and other similar fruit preparations including low calorie products

E 104 Quinoline Yellow

E 110 Sunset Yellow FCF

E 120 Cochineal, Carminic acid, Carmines

E 124 Ponceau 4R, Cochineal Red A

E 142 Green S

E 160d Lycopene

E 161b Lutein

} 100 mg/kg (individually or in combination)
Sausages, pâtés and terrines

E 100 Curcumin

E 120 Cochineal, Carminic acid, Carmines

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

E 160a Carotenes

E 160c Paprika extract, Capsanthin, Capsorubin

E 162 Beetroot Red, betanin

20 mg/kg

100 mg/kg

quantum satis

quantum satis

quantum satis

quantum satis

20 mg/kg

10 mg/kg

quantum satis

Luncheon meatE 129 Allura Red25 mg/kg

Breakfast sausages with a minimum cereal content of 6%

Burger meat with a minimum vegetable and/or cereal content of 4%

E 129 Allura Red AC

E 120 Cochineal, Carminic acid, Carmines

E 128 Red 2G

E 150a Plain caramel

E 150b Caustic sulphite caramel

E 150c Ammonia caramel

E 150d Sulphite ammonia caramel

25 mg/kg

100 mg/kg

20 mg/kg

quantum satis

quantum satis

quantum satis

quantum satis

Chorizo sausage

Salchichon

E 120 Cochineal, Carminic acid, Carmines

E 124 Ponceau 4R, Cochineal Red A

200 mg/kg

250 mg/kg

Sobrasada

E 110 Sunset Yellow FCF

E 124 Ponceau 4R, Cochineal Red A

135 mg/kg

200 mg/kg

Pasturmas (edible external coating)

E 100 Curcumin

E 101 (i) Riboflavin

(ii) Riboflavin-5'-phosphate

E 120 Cochineal, Carminic acid, Carmines

quantum satis

quantum satis

quantum satis

quantum satis

Dried potato granules and flakesE 100 Curcuminquantum satis
Processed mushy and garden peas (canned)

E 102 Tartrazine

E 133 Brilliant Blue FCF

E 142 Green S

100 mg/kg

20 mg/kg

10 mg/kg

Regulation 3(3) and (4)

SCHEDULE 4COLOURS PERMITTED FOR USE IN CERTAIN FOODS ONLY

Column 1Column 2Column 3
Permitted colourFoodMaximum level
E 123 AmaranthAmericano100 mg/1 (but see the entry for Americano in Schedule 3)
Aperitif wines, spirit drinks including products with less than 15% alcohol by volume Bitter soda, bitter vino as mentioned in Regulation (EEC) No. 1601/9130 mg/l 100 mg/l (but see the entry for Bitter soda, bitter vino in Schedule 3)
Fish roe30 mg/kg
E 127 Erythrosine

Cocktail cherries and candied cherries

Bigarreaux cherries in syrup and in cocktails

200 mg/kg

150 mg/kg

E 128 Red 2G

Breakfast sausages with a minimum cereal content of 6%

Burger meat with a minimum vegetable and/or cereal content of 4%

} 20 mg/kg
E 154 Brown FKKippers20 mg/kg
E 161g CanthaxanthinSaucisses de Strasbourg15 mg/kg
E 173 AluminiumExternal coating of sugar confectionery for the decoration of cakes and pastriesquantum satis
E 174 Silver

External coating of confectionery

Decoration of chocolates

Liqueurs

quantum satis

quantum satis

quantum satis

E 175 Gold

External coating of confectionery

Decoration of chocolates

Liqueurs

quantum satis

quantum satis

quantum satis

E 180 Litholrubine BKEdible cheese rindquantum satis
E 160b Annatto, Bixin, Norbixin

Margarine, minarine, other fat emulsions, and fats essentially free from water

Decorations and coatings

Fine bakery wares

Edible ices

Liqueurs, including fortified beverages with less than 15% alcohol by volume

Flavoured processed cheese

Ripened Orange, Yellow and broken-white cheese, Unflavoured processed cheese

Desserts

“Snacks”: dry, savoury potato, cereal or starch-based snack products:

  • Extruded or expanded savoury snack products

  • Other savoury snack products and savoury coated nuts

Smoked fish

Edible cheese rind and edible casings

Red Leicester cheese

Mimolette cheese

Extruded, puffed and/or fruit-flavoured breakfast cereals

10 mg/kg

20 mg/kg

10 mg/kg

20 mg/kg

10 mg/l

15 mg/kg

15 mg/kg

10 mg/kg

20 mg/kg

10 mg/kg

10 mg/kg

20 mg/kg

50 mg/kg

35 mg/kg

25 mg/kg

Regulation 3(3)

SCHEDULE 5FURTHER PERMITTED COLOURS IN CERTAIN FOODS

PART I

The following colours may be used, in each case at quantum satis, in foods listed in Part III of this Schedule and in any food other than one listed in Schedules 2 and 3.

  • E 101 (i) Riboflavin

  • (ii) Riboflavin-5'-phosphate

  • E 140 Chlorophylls and chlorophyllins

  • E 141 Copper complexes of chlorophylls and chlorophyllins

  • E 150a Plain caramel

  • E 150b Caustic sulphite caramel

  • E 150c Ammonia caramel

  • E 150d Sulphite ammonia caramel

  • E 153 Vegetable carbon

  • E 160a Carotenes

  • E 160c Paprika extract, capsanthin, capsorubin

  • E 162 Beetroot Red, betanin

  • E 163 Anthocyanins

  • E 170 Calcium carbonate

  • E 171 Titanium dioxide

  • E 172 Iron oxides and hydroxides

PART II

The following colours may be used singly or in combination in the foods listed in Part III of this Schedule, in each case up to the maximum level specified for such food. However, for non-alcoholic flavoured drinks, edible ices, desserts, fine bakery wares and confectionery, the colours may be used up to the limit indicated in Part III but the quantities of each of the colours E 110, E 122, E 124 and E 155 may not exceed 50 mg/kg or mg/l:

  • 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 Allura Red AC

  • E 131 Patent Blue V

  • E 132 Indigotine, Indigo carmine

  • E 133 Brilliant Blue FCF

  • E 142 Green S

  • E 151 Brilliant Black BN, Black PN

  • E 155 Brown HT

  • E 160d Lycopene

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

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

  • E 161b Lutein

PART III

FoodMaximum level
Non-alcoholic flavoured drinks100 mg/l
Candied fruits and vegetables, Mostarda di frutta200 mg/kg
Preserves of red fruits200 mg/kg
Confectionery300 mg/kg
Decorations and coatings500 mg/kg
Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers)200 mg/kg
Edible ices150 mg/kg
Flavoured processed cheese100 mg/kg
Desserts including flavoured milk products150 mg/kg
Sauces, seasonings (for example, curry powder, tandoori), pickles, relishes, chutney and piccalilli500 mg/kg
Mustard300 mg/kg
Fish paste and crustacean paste100 mg/kg
Pre-cooked crustaceans250 mg/kg
Salmon substitutes500 mg/kg
Surimi500 mg/kg
Fish roe300 mg/kg
Smoked fish100 mg/kg

“Snacks”: dry, savoury potato, cereal or starch-based snack products:

  • Extruded or expanded savoury snack products

200 mg/kg
  • Other savoury snack products and savoury coated nuts

100 mg/kg
Edible cheese rind and edible casingsquantum satis
Complete formulae for weight control intended to replace total daily food intake or an individual meal50 mg/kg
Complete formulae and nutritional supplements for use under medical supervision50 mg/kg
Liquid food supplements/dietary integrators100 mg/l
Solid food supplements/dietary integrators300 mg/kg
Soups50 mg/kg
Meat and fish analogues based on vegetable proteins100 mg/kg
Spirituous beverages (including products less than 15% alcohol by volume), except any mentioned in Schedule 2 or 3200 mg/l
Aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails as mentioned in Regulation (EEC) No 1601/91, except any mentioned in Schedule 2 or 3200 mg/l
Fruit wines (still or sparkling) Cider (except cidre bouché) and perry Aromatized fruit wines, cider and perry200 mg/l

Regulation 12(1)

SCHEDULE 6REVOCATIONS

Column 1Column 2Column 3
Regulations revokedReferencesExtent of revocation
The Colouring Matter in Food (Scotland) Regulations 1973S.I. 1973/1310the whole Regulations
The Colouring Matter in Food Regulations 1973S.I. 1973/1340the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1975S.I. 1975/1488the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1975S.I. 1975/1595the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1976S.I. 1976/2086the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1976S.I. 1976/2232the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1978S.I. 1978/1787the whole Regulations
The Colouring Matter in Food (Scotland) Amendment Regulations 1979S.I. 1979/107the whole Regulations
The Lead in Food Regulations 1979S.I. 1979/1254in Schedule 2, the reference to the Colouring Matter in Food Regulations 1973
The Lead in Food (Scotland) Regulations 1979S.I. 1979/1641in Schedule 2, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food (Revision of Penalties) Regulations 1982S.I. 1982/1727in Schedule 1, the reference to the Colouring Matter in Food Regulations 1973
The Food and Drugs (Scotland) Act 1956 (Transfer of Enforcement Functions) Regulations 1983S.I. 1983/270in Schedule 2, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food (Revision of Penalties) Regulations 1985S.I. 1985/67in Part I of the Schedule, the reference to the Colouring Matter in Food Regulations 1973
The Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985S.I. 1985/1068in Schedule 1, the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Colouring Matter in Food (Scotland) Amendment Regulations 1987S.I. 1987/1985the whole Regulations
The Colouring Matter in Food (Amendment) Regulations 1987S.I. 1987/1987the whole Regulations
The Food Safety (Exports) Regulations 1991S.I. 1991/1476in Part I of Schedule 1, the reference to the Colouring Matter in Food Regulations 1973, and in Schedule 2 the reference to the Colouring Matter in Food (Scotland) Regulations 1973
The Food Additives Labelling Regulations 1992S.I. 1992/1978regulations 8(1) and 9(1)
(1)

OJ No. L24, 30.1.76, p. 49.

(2)

OJ No. L212, 27.7.89, p. 87.

(3)

OJ No. L224, 30.9.93, p. 23.

(4)

OJ No. L205, 13.8.79, p. 5.

(5)

OJ No. L228, 16.8.73, p. 23.

(6)

OJ No. L84, 27.3.87, p. 1.

(7)

OJ No. L160, 12.6.89, p. 1.

(8)

OJ No. L115, 8.5.91, p. 5.

(9)

OJ No. L149, 14.6.91, p. 1.

(10)

OJ No. L186, 30.6.89, p. 27.