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

• CELEX: Regulation (EU) No 1093/2014
• Articles: 3

Article 1

Annex II to Regulation (EC) No 1333/2008 is amended in accordance with the Annex to this Regulation.

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 .

Schedules & Appendices

ANNEX

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’