Part A: Substances which shall not be added as such to food
Agaric acid
Aloin
Capsaicin
1,2-Benzopyrone, coumarin
Hypericine
Beta-asarone
1-Allyl-4-methoxybenzene, estragole
Hydrocyanic acid
Menthofuran
4-Allyl-1,2-dimethoxybenzene, methyleugenol
Pulegone
Quassin
1-Allyl-3,4-methylene dioxy benzene, safrole
Teucrin A
Thujone (alpha and beta)
Part B: Maximum levels of certain substances, naturally present in flavourings and food ingredients with flavouring properties, in certain compound food as consumed to which flavourings and/or food ingredients with flavouring properties have been added
Name of the substance | Compound food in which the presence of the substance is restricted | Maximum level mg/kg |
Beta-asarone | Alcoholic beverages | 1,0 |
1-Allyl-4-methoxybenzene, Estragol (*1) | Dairy products | 50 |
Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds | 50 | |
Fish products | 50 | |
Non-alcoholic beverages | 10 | |
Hydrocyanic acid | Nougat, marzipan or its substitutes or similar products | 50 |
Canned stone fruits | 5 | |
Alcoholic beverages | 35 | |
Menthofuran | Mint/peppermint containing confectionery, except micro breath freshening confectionery | 500 |
Micro breath freshening confectionery | 3 000 | |
Chewing gum | 1 000 | |
Mint/peppermint containing alcoholic beverages | 200 | |
4-Allyl-1,2-dimethoxy-benzene, Methyleugenol (*1) | Dairy products | 20 |
Meat preparations and meat products, including poultry and game | 15 | |
Fish preparations and fish products | 10 | |
Soups and sauces | 60 | |
Ready-to-eat savouries | 20 | |
Non-alcoholic beverages | 1 | |
Pulegone | Mint/peppermint containing confectionery, except micro breath freshening confectionery | 250 |
Micro breath freshening confectionery | 2 000 | |
Chewing gum | 350 | |
Mint/peppermint containing non-alcoholic beverages | 20 | |
Mint/peppermint containing alcoholic beverages | 100 | |
Quassin | Non-alcoholic beverages | 0,5 |
Bakery wares | 1 | |
Alcoholic beverages | 1,5 | |
1-Allyl-3,4-methylene dioxy benzene, safrole (*1) | Meat preparations and meat products, including poultry and game | 15 |
Fish preparations and fish products | 15 | |
Soups and sauces | 25 | |
Non-alcoholic beverages | 1 | |
Teucrin A | Bitter-tasting spirit drinks or bitter (1) | 5 |
Liqueurs (2) with a bitter taste | 5 | |
Other alcoholic beverages | 2 | |
Thujone (alpha and beta) | Alcoholic beverages, except those produced from Artemisia species | 10 |
Alcoholic beverages produced from Artemisia species | 35 | |
Non-alcoholic beverages produced from Artemisia species | 0,5 | |
Coumarin | Traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling | 50 |
Breakfast cereals including muesli | 20 | |
Fine bakery ware, with the exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling | 15 | |
Desserts | 5 | |
(*1) The maximum levels shall not apply where a compound food contains no added flavourings and the only food ingredients with flavouring properties which have been added are fresh, dried or frozen herbs and spices. After consultation with the Member States and the Authority, based on data made available by the Member States and on the newest scientific information, and taking into account the use of herbs and spices and natural flavouring preparations, the Commission, if appropriate, proposes amendments to this derogation. (1) As defined in Annex II, paragraph 30 of Regulation (EC) No 110/2008. (2) As defined in Annex II, paragraph 32 of Regulation (EC) No 110/2008. | ||