Article 1
Annex II to Regulation (EC) No 1333/2008 is amended in accordance with the Annex to this Regulation.
Commission Regulation (EU) No 1093/2014 of 16 October 2014 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese Text with EEA relevance
Commission Regulation (EU) No 1093/2014 of 16 October 2014 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese Text with EEA relevance
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
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 .
Supplementary provisions
ANNEXSupplementary provisions
ANNEX In Part E of Annex II to Regulation (EC) No 1333/2008 the food category 1.7.2 ‘Ripened cheese’ is amended as follows: (1) the entry for E 120 is replaced by the following: ‘E 120 Cochineal, Carminic acid, Carmines 125 (83) only red marbled cheese and red pesto cheese’ (2) the entry for E 141 is replaced by the following: ‘E 141 Copper complexes of chlorophylls and chlorophyllins quantum satis only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese’ (3) the first entry for E 160b specifying the maximum level of 15 mg/l or mg/kg is replaced by the following: ‘E 160b Annatto, Bixin, Norbixin 15 only ripened orange, yellow and broken-white cheese and red and green pesto cheese’ (4) the entry for E 160c is replaced by the following: ‘E 160c Paprika extract, capsanthin, capsorubin quantum satis only ripened orange, yellow and broken-white cheese and red pesto cheese’
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