12.9 Protein products, excluding products covered in category 1.8

GB food category, from assimilated Regulation (EC) No 1333/2008, Annex II, Part D, as at 28 June 2024.

In Great Britain an additive may be used only in the foods and under the conditions listed for them. Since 1 April 2025 those conditions are Annex II as it stood on 28 June 2024, read with the FSA and FSS register of authorisations. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 12.

Listed for this category

AdditiveMaximum levelConditionsCitation
FD&C Yellow No. 6 E11020 mg/kg or mg/l

only meat and fish analogues based on vegetable proteins. Note (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Lycopene E160d30 mg/kg or mg/l

Authorised under E 160d, Lycopene. only meat and fish analogues based on vegetable proteins.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, Blakeslea trispora INS 160d(iii)30 mg/kg or mg/l

Authorised under E 160d, Lycopene. only meat and fish analogues based on vegetable proteins.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, synthetic INS 160d(i)30 mg/kg or mg/l

Authorised under E 160d, Lycopene. only meat and fish analogues based on vegetable proteins.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Lycopene, tomato INS 160d(ii)30 mg/kg or mg/l

Authorised under E 160d, Lycopene. only meat and fish analogues based on vegetable proteins.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160d, Lycopene
Neohesperidine DC E9595 mg/kg or mg/l

only vegetable protein products, only as flavour enhancer.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Ponceau 4R (Cochineal red A) E12410 mg/kg or mg/l

only meat and fish analogues based on vegetable proteins. Note (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Quinoline yellow E10410 mg/kg or mg/l

only meat and fish analogues based on vegetable proteins. Note (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)

Permitted as members of an additive group

Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.

E 200 – 202: Sorbic acid – potassium sorbate (SA) — 2 additivesML = 2000. only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
E 220–228: Sulphur dioxide — sulphites — 8 additives(1) ML 200: only analogues of meat, fish, crustaceans and cephalopods; (2) ML 50: only gelatine. Note (3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present.
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 20000. only vegetable protein drinks. Note (1): The additives may be added individually or in combination. Note (4): The maximum level is expressed as P 2 O 5. E 450 (ix) is not included.
Group I — 167 additivesquantum satis.
Group II: Food colours authorised at quantum satis — 25 additivesquantum satis.
Group III: Food colours with combined maximum limit — 14 additivesML = 100. only meat and fish analogues based on vegetable proteins.