3. List of Permitted Food Colours (Lists of Permitted Food Additives)

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food colour

(c)

If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(d.2)

(d.2)

(d.2)

(d.3)

(d.3)

(d.3)

(d.4)

(d.4)

(d.4)

(e)

Longaniza

(e)

Food colour

(e)

Good Manufacturing Practice. The amount not to exceed 80 ppm in the finished longaniza.

(f)

Lumpfish caviar

(f)

Food colour

(f)

1,300 ppm if used singly or 500 ppm if used in combination with 450 ppm of brilliant blue FCF, 250 ppm of sunset yellow FCF and 100 ppm of tartrazine

(g)

Unstandardized foods

(g)

Food colour

(g)

If used singly, the amount not to exceed 300 ppm. If used in any combination with brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.

NOM/ADM-0210

NOM/ADM-0108

(b)

Concentrates for unstandardized non-carbonated fruit flavoured beverages; Mixes for unstandardized non-carbonated fruit flavoured beverages

(b)

Food colour

(b)

If used singly, the amount not to exceed 90 ppm in the beverage as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the beverage as consumed, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the beverage as consumed not to exceed 90 ppm.

NOM/ADM-0210

NOM/ADM-0108

(c)

Cream soda; Grape soda; Unstandardized non-carbonated fruit-flavoured beverages

(c)

Food colour

(c)

If used singly, the amount not to exceed 90 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 90 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 90 ppm.

NOM/ADM-0210

NOM/ADM-0108

(d)

Eggnog; Yogurt

(d)

Food colour

(d)

If used singly, the amount not to exceed 15 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 15 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 15 ppm.

NOM/ADM-0210

NOM/ADM-0108

(e)

Hard candies

(e)

Food colour

(e)

If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.

NOM/ADM-0210

NOM/ADM-0108

(f)

Ice cream mix

(f)

Food colour

(f)

If used singly, the amount not to exceed 55 ppm in the ice cream. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice cream, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice cream not to exceed 55 ppm.

NOM/ADM-0210

NOM/ADM-0108

(g)

Ice milk mix

(g)

Food colour

(g)

If used singly, the amount not to exceed 55 ppm in the ice milk. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the ice milk, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the ice milk not to exceed 55 ppm.

NOM/ADM-0210

NOM/ADM-0108

(h)

Liqueur; Unstandardized alcoholic beverages

(h)

Food colour

(h)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.

NOM/ADM-0210

NOM/ADM-0108

(i)

(Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Unstandardized dairy beverages, except eggnog

(i)

Food colour

(i)

If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.

NOM/ADM-0210

NOM/ADM-0108

(j)

Sherbet

(j)

Food colour

(j)

If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm.

NOM/ADM-0210

NOM/ADM-0108

(k)

Smoked fish

(k)

Food colour

(k)

If used singly, the amount not to exceed 50 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 50 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 50 ppm.

NOM/ADM-0210

NOM/ADM-0108

(l)

Snack foods

(l)

Food colour

(l)

If used singly, the amount not to exceed 250 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 250 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 250 ppm.

NOM/ADM-0210

NOM/ADM-0108

(m)

Unstandardized bakery products

(m)

Food colour

(m)

If used singly, the amount not to exceed 40 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 40 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 40 ppm.

NOM/ADM-0210

NOM/ADM-0108

(n)

Unstandardized confectionery for use in the manufacture of ice cream and ice milk; Unstandardized foods for use in the manufacture of foods set out in this item

(n)

Food colour

(n)

Good Manufacturing Practice

NOM/ADM-0210

NOM/ADM-0108

(o)

Unstandardized desserts, except unstandardized frozen desserts; Unstandardized dessert toppings

(o)

Food colour

(o)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 100 ppm.

NOM/ADM-0210

NOM/ADM-0108

(p)

Unstandardized dessert mixes

(p)

Food colour

(p)

If used singly, the amount not to exceed 100 ppm in the food as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the food as consumed, provided that the amount of amaranth does not exceed 100 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food as consumed not to exceed 100 ppm.

NOM/ADM-0210

NOM/ADM-0108

(q)

Unstandardized dressings for salads

(q)

Food colour

(q)

If used singly, the total amount not to exceed 150 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 150 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 150 ppm.

NOM/ADM-0210

NOM/ADM-0108

(r)

Unstandardized frozen desserts

(r)

Food colour

(r)

If used singly, the amount not to exceed 55 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 55 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 55 ppm.

NOM/ADM-0210

NOM/ADM-0108

(s)

Unstandardized fruit spreads; Unstandardized sauces for dipping

(s)

Food colour

(s)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 300 ppm.

NOM/ADM-0210

NOM/ADM-0108

(t)

Unstandardized seasonings

(t)

Food colour

(t)

If used singly, the amount not to exceed 200 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of amaranth does not exceed 200 ppm and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm. In any case, including where amaranth is added pursuant to paragraph (n), the total amount of amaranth in the food not to exceed 200 ppm.

NOM/ADM-0210

NOM/ADM-0108

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Calorie-reduced margarine; Margarine

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(d)

Food colour

(d)

Good Manufacturing Practice

(d.1)

(d.1)

(d.1)

(e)

Longaniza; Tocino

(e)

Food colour

(e)

Good Manufacturing Practice. The amount not to exceed 1,000 ppm in the finished food.

(f)

Sausage casings

(f)

Food colour

(f)

1.0%. The amount not to exceed 0.01% in the sausage prepared with the casing.

(g)

Unstandardized foods, except those unstandardized foods set out in paragraph (f) of this item

(g)

Food colour

(g)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(b.1)

(b.1)

(b.1)

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; calorie-reduced margarine; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; Margarine; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

35 ppm

(b)

Blend of prepared fish or prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

35 ppm

(c)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(c)

Food colour

(c)

If used singly, the amount not to exceed 35 ppm. If used in combination with ethyl β-apo-8'-carotenoate, the total combined amount not to exceed 35 ppm.

(c.1)

(c.1)

(c.1)

(d)

Unstandardized foods

(d)

Food colour

(d)

35 ppm

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(b.1)

(b.1)

(b.1)

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, amaranth, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 100 ppm in the juice as consumed. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(e)

Feta cheese

(e)

Food colour

(e)

0.10 ppm

(e.1)

(e.1)

(e.1)

(e.2)

(e.2)

(e.2)

(f)

Lumpfish caviar

(f)

Food colour

(f)

450 ppm. To be used in combination with 500 ppm of allura red, 250 ppm of sunset yellow FCF and 100 ppm of tartrazine

(g)

Unstandardized foods

(g)

Food colour

(g)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

Unstandardized confectionery

Food colour

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Calorie-reduced margarine; Margarine

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Brown bread; Butter; Cider vinegar; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Lobster paste; Malt vinegar; Mincemeat; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup; Wine vinegar; (Naming the percentage) whole wheat bread

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Beer; Brandy; Canadian Brandy; Canadian Whisky; Cider; Dried fruit Brandy; Fruit Brandy; Fruit wine; Grappa; Hollands Gin; Honey wine; Lees Brandy; Liqueur; Malt Whisky; Pomace; Rum; Whisky; Wine

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Cheddar cheese containing one or more flavouring preparations in accordance with subparagraph 7.4.3(1)(d)(ii) of Volume 7 of the Food Compositional Standards Document

(d)

Food colour

(d)

Good Manufacturing Practice in the flavouring preparation. The amount of caramel not to exceed 50 ppm in the cheddar cheese prepared with one or more flavouring preparations.

(e)

Cream cheese spread with (naming the added ingredients)

(e)

Food colour

(e)

1.5%

(e.1)

(e.1)

(e.1)

(f)

Sausage casings

(f)

Food colour

(f)

15%. The amount not to exceed 0.15% in the sausage prepared with the casing.

(g)

Unstandardized foods, except those unstandardized foods set out in paragraph (f) of this item

(g)

Food colour

(g)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Calorie-reduced margarine; Margarine

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(d)

Food colour

(d)

Good Manufacturing Practice

(e)

Dried whole egg; Dried yolk; Frozen whole egg; Frozen yolk; Liquid whole egg; Liquid yolk

(e)

Food colour

(e)

Good Manufacturing Practice

(e.1)

(e.1)

(e.1)

(f)

Unstandardized foods

(f)

Food colour

(f)

Good Manufacturing Practice

(g)

Vegetable fats; Vegetable oils, except olive oil

(g)

Food colour

(g)

Good Manufacturing Practice. To replace the amount lost during processing. The addition must be declared on the label.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(c)

Food colour

(c)

Good Manufacturing Practice

(c.1)

(c.1)

(c.1)

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

Skins of whole oranges

Food colour

2 ppm

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(b.1)

(b.1)

(b.1)

(c)

Sausage casings

(c)

Food colour

(c)

7,500 ppm. The amount not to exceed 75 ppm in the sausage prepared with the casing.

(d)

Unstandardized foods, except those unstandardized foods set out in paragraph (c) of this item

(d)

Food colour

(d)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(e)

Salted anchovy; Salted scad; Salted shrimp

(e)

Food colour

(e)

Good Manufacturing Practice. The amount not to exceed 125 ppm in the finished food.

(e.1)

(e.1)

(e.1)

(e.2)

(e.2)

(e.2)

(f)

Unstandardized foods

(f)

Food colour

(f)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Calorie-reduced margarine; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; Margarine; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

35 ppm

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

35 ppm

(c)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(c)

Food colour

(c)

If used singly, the amount not to exceed 35 ppm. If used in combination with β-apo-8'-carotenal, the total combined amount not to exceed 35 ppm.

(d)

Unstandardized foods

(d)

Food colour

(d)

35 ppm

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 100 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(d.2)

(d.2)

(d.2)

(e)

Unstandardized foods

(e)

Food colour

(e)

If used singly, the amount not to exceed 100 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Liqueur; Unstandardized alcoholic beverages

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Ready-to-eat cold-smoked salmon

(b)

Food colour

(b)

Good Manufacturing Practice. To decorate the surface.

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the total combined amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF and fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(d.2)

(d.2)

(d.2)

(e)

Unstandardized foods

(e)

Food colour

(e)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Edible collagen film

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

Unstandardized confectionery

Food colour

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Unstandardized fruit spreads

(a)

Food colour

(a)

10 ppm, calculated as lycopene

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

20 ppm, calculated as lycopene

NOM/ADM-0122

NOM/ADM-0099

(c)

Chewing gum; Unstandardized confectionery coatings

(c)

Food colour

(c)

100 ppm, calculated as lycopene

(d)

Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Unstandardized dairy-based dips; Unstandardized dairy-based spreads

(d)

Food colour

(d)

20 ppm, calculated as lycopene

(e)

Dry beverage mixes, except fruit-flavoured dry beverage mixes

(e)

Food colour

(e)

12 ppm in the beverage as consumed, calculated as lycopene

(f)

Fillings

(f)

Food colour

(f)

20 ppm, calculated as lycopene

(g)

Filling mixes

(g)

Food colour

(g)

20 ppm in the filling as consumed, calculated as lycopene

(h)

Frostings; Unstandardized confectionery

(h)

Food colour

(h)

40 ppm, calculated as lycopene

(i)

Ice cream mix

(i)

Food colour

(i)

20 ppm in the ice cream, calculated as lycopene

(j)

Ice milk mix

(j)

Food colour

(j)

20 ppm in the ice milk, calculated as lycopene

(k)

Mashed fruit for use in yogurt; Mashed fruit for use in yogurt-based beverages

(k)

Food colour

(k)

30 ppm, calculated as lycopene

(l)

Non-alcoholic carbonated water-based flavoured and sweetened beverages; Unstandardized coffee beverages; Unstandardized tea beverages; Unstandardized vegetable-based beverages

(l)

Food colour

(l)

12 ppm, calculated as lycopene

(m)

Non-carbonated sweetened flavoured water-based beverages with vitamin and mineral nutrients added except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations; Sports drinks

(m)

Food colour

(m)

3 ppm, calculated as lycopene

(n)

Non-carbonated unsweetened flavoured coloured water beverages

(n)

Food colour

(n)

3 ppm, calculated as lycopene

(o)

Simulated meat products

(o)

Food colour

(o)

30 ppm, calculated as lycopene

(p)

Unstandardized dairy-based beverages

(p)

Food colour

(p)

20 ppm, calculated as lycopene

(q)

Unstandardized dairy-based dry beverage mixes

(q)

Food colour

(q)

20 ppm in the beverage as consumed, calculated as lycopene

(r)

Unstandardized desserts; Sherbet

(r)

Food colour

(r)

20 ppm, calculated as lycopene

(s)

Unstandardized dry sauce mixes

(s)

Food colour

(s)

15 ppm in the sauce as consumed, calculated as lycopene

(t)

Unstandardized sauces

(t)

Food colour

(t)

15 ppm, calculated as lycopene

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(c)

Food colour

(c)

Good Manufacturing Practice

(c.1)

(c.1)

(c.1)

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

Fruit Peel; Glacé fruits; Maraschino cherries

Food colour

150 ppm

(a)

Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate

(a)

Food colour

(a)

If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.

(b)

Chewing gum; Unstandardized confectionery

(b)

Food colour

(b)

If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1.25%.

(c)

Gelatin desserts; Unstandardized bakery products

(c)

Food colour

(c)

If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm.

(d)

Unstandardized alcoholic beverages

(d)

Food colour

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based titanium dioxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 5,000 ppm.

(a)

Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate

(a)

Food colour

(a)

If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.

(b)

Chewing gum; Unstandardized confectionery

(b)

Food colour

(b)

If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1.25%.

(c)

Gelatin desserts; Unstandardized bakery products

(c)

Food colour

(c)

If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 1,500 ppm.

(d)

Unstandardized alcoholic beverages

(d)

Food colour

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide and iron oxide, or both, the total combined amount not to exceed 5,000 ppm.

(a)

Colour formulations applied to the surface of bite sized chocolate, bite sized milk chocolate, bite sized sweet chocolate or bite sized white chocolate

(a)

Food colour

(a)

If used singly, the amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1,500 ppm in the chocolate product containing the colour formulation.

(b)

Chewing gum; Unstandardized confectionery

(b)

Food colour

(b)

If used singly, the amount not to exceed 1.25%. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1.25%.

(c)

Gelatin desserts; Unstandardized bakery products

(c)

Food colour

(c)

If used singly, the amount not to exceed 1,500 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 1,500 ppm.

(d)

Unstandardized alcoholic beverages

(d)

Food colour

(d)

If used singly, the amount not to exceed 5,000 ppm. If used in combination with potassium aluminum silicate-based iron oxide or potassium aluminum silicate-based titanium dioxide, or both, the total combined amount not to exceed 5,000 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Packaged fish or meat (as defined in section B.21.002 of the Food and Drug Regulations) products that are marinated or otherwise cold-processed

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Unstandardized foods

(d)

Food colour

(d)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

(a)

(a)

(b)

Frozen novelties; Unstandardized confectionery; Unstandardized frozen desserts; Unstandardized mixes for frozen dairy products

(b)

Food colour

(b)

300 ppm

(c)

Ice cream mix; Ice milk mix; Sherbet

(c)

Food colour

(c)

300 ppm

(a)

Custards; Dessert coatings; Gelatin desserts; Puddings; Unstandardized frozen desserts; Toppings

(a)

Food colour

(a)

Good Manufacturing Practice

NOM/ADM-0160

NOM/ADM-0152

(b)

Frostings; Icings; Icing sugar

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Ice cream mix

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

(Naming the fruit or fruits) jelly with pectin

(d)

Food colour

(d)

Good Manufacturing Practice

(e)

Unstandardized confectionery

(e)

Food colour

(e)

Good Manufacturing Practice

NOM/ADM-0160

NOM/ADM-0152

(f)

Unstandardized non-alcoholic beverages; Unstandardized non-alcoholic beverage concentrates; Unstandardized non-alcoholic beverage dry mixes

(f)

Food colour

(f)

Good Manufacturing Practice

NOM/ADM-0160

NOM/ADM-0152

(g)

Yogurt

(g)

Food colour

(g)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Cheese-flavoured corn snacks

(d)

Food colour

(d)

If used singly, the amount not to exceed 600 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0210

NOM/ADM-0108

(e)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(e)

Food colour

(e)

If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(e.1)

(e.1)

(e.1)

(e.2)

(e.2)

(e.2)

(e.3)

(e.3)

(e.3)

(f)

Longaniza

(f)

Food colour

(f)

Good Manufacturing Practice. The amount not to exceed 20 ppm in the finished longaniza.

(g)

Lumpfish caviar

(g)

Food colour

(g)

250 ppm if used in combination with 500 ppm of allura red, 450 ppm of brilliant blue FCF and 100 ppm of tartrazine

(h)

Sausage casings

(h)

Food colour

(h)

1,500 ppm. The amount not to exceed 15 ppm in the sausage prepared with the casing.

(i)

Unstandardized foods, except those unstandardized foods set out in paragraphs (d) and (h) of this item

(i)

Food colour

(i)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or tartrazine, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Fig marmalade with pectin; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish

(a)

Food colour

(a)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, amaranth, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

NOM/ADM-0122

NOM/ADM-0108

(c)

Bread; Butter; Fish roe (caviar); Icing sugar; Lobster paste; Pickles and relishes; Tomato catsup

(c)

Food Colour

(c)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d)

Concentrated (naming the fruit) juice, except frozen concentrated orange juice

(d)

Food colour

(d)

If used singly, the amount not to exceed 300 ppm in the juice as consumed. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm in the juice as consumed, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(d.1)

(d.1)

(d.1)

(d.2)

(d.2)

(d.2)

(d.3)

(d.3)

(d.3)

(e)

Lumpfish caviar

(e)

Food colour

(e)

100 ppm if used in combination with 500 ppm of allura red, 450 ppm of brilliant blue FCF and 250 ppm of sunset yellow FCF

(f)

Unstandardized foods

(f)

Food colour

(f)

If used singly, the amount not to exceed 300 ppm. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine or sunset yellow FCF, the total combined amount not to exceed 300 ppm, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 ppm.

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(b.1)

(b.1)

(b.1)

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Calorie-reduced margarine; Margarine

(c)

Food colour

(c)

Good Manufacturing Practice

(d)

Cheddar cheese; (Naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients)

(d)

Food colour

(d)

Good Manufacturing Practice

(d.1)

(d.1)

(d.1)

(e)

Unstandardized foods

(e)

Food colour

(e)

Good Manufacturing Practice

(a)

Apple and (naming the fruit or fruits) jam; Bread; Butter; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; Fish roe (caviar); Ice cream mix; Ice milk mix; Icing sugar; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; Liqueur; Lobster paste; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; Sherbet; Smoked fish; Tomato catsup

(a)

Food colour

(a)

Good Manufacturing Practice

(b)

Blend of prepared fish and prepared meat as set out in paragraph 18.1.3(g) of Volume 18 of the Food Compositional Standards Document

(b)

Food colour

(b)

Good Manufacturing Practice

(c)

Unstandardized foods

(c)

Food colour

(c)

Good Manufacturing Practice