8.3.1 Non-heat-treated meat products

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 8.3.

Listed for this category

AdditiveMaximum levelConditionsCitation
Annatto extracts, bixin-based E160b(i)20 mg/kg or mg/l

only chorizo sausage , salchichon , pasturmas and sobrasada. Note (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Annatto extracts, norbixin-based E160b(ii)20 mg/kg or mg/l

only chorizo sausage , salchichon , pasturmas and sobrasada. Note (94): When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Beet red E162quantum satis

only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Beta -carotene E160a20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
beta-Carotenes, Blakeslea trispora INS 160a(iii)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
beta-Carotenes, vegetable INS 160a(ii)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes
Caramel I – plain caramel E150aquantum satis

Authorised under E 150a-d, Caramels. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel II - sulfite caramel E150bquantum satis

Authorised under E 150a-d, Caramels. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel III - ammonia caramel E150cquantum satis

Authorised under E 150a-d, Caramels. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Caramel IV - sulfite ammonia caramel E150dquantum satis

Authorised under E 150a-d, Caramels. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 150a-d, Caramels
Carmines E120quantum satis

(1) ML 50: only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole . These products are consumed after desalting and cooking.; (2) ML 100: only sausages Period of application: from 1 August 2014; (3) ML 200: only chorizo sausage/salchichon; (4) quantum satis: only pasturmas Period of application: from 1 August 2014. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Curcumin E100quantum satis

(1) ML 20: only sausages; (2) quantum satis: only pasturmas.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Erythorbic acid E315500 mg/kg or mg/l

only cured products and preserved products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Extracts of rosemary E392—

(1) ML 100: only dried sausages; (2) ML 15: only meat with a fat content not higher than 10 %, excluding dried sausages; (3) ML 150: only meat with a fat content higher than 10 %, excluding dried sausages; (4) ML 150: only dehydrated meat. Note (46): As the sum of carnosol and carnosic acid. Note (41): Expressed on fat basis.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
FD&C Yellow No. 6 E11015 mg/kg or mg/l

only sobrasada.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Natamycin (pimaricin) E2351 mg/kg or mg/l

only surface treatment of dried cured sausages. Note (8): mg/dm 2 surface, not present at a depth of 5 mm.

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

as flavour enhancer only.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Paprika extract INS 160c(ii)10 mg/kg or mg/l

Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin
Paprika extract, capsanthin, capsorubin E160c10 mg/kg or mg/l

Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160c, Paprika extract, capsanthin, capsorubin
Ponceau 4R (Cochineal red A) E12450 mg/kg or mg/l

only chorizo sausage/salchichon.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Riboflavin E101quantum satis

Authorised under E 101, Riboflavins. only pasturmas.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 101, Riboflavins
Riboflavin-5′-phosphate (sodium) E101quantum satis

Authorised under E 101, Riboflavins. only pasturmas.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 101, Riboflavins
Sodium erythorbate (Sodium isoascorbate) E316500 mg/kg or mg/l

only cured products and preserved products. Note (9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
Talc E553bquantum satis

surface treatment of sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)20 mg/kg or mg/l

Authorised under E 160a, Carotenes. only sausages.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024), under E 160a, Carotenes

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 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB) — 10 additivesquantum satis. only surface treatment of dried meat products. 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 249–250: Nitrites — 2 additivesML = 150. Note (7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3.
E 251–252: Nitrates — 2 additivesML = 150. Note (7): Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3.
E 310–320: Propyl gallate, TBHQ and BHA — 3 additivesML = 200. only dehydrated meat. Note (1): The additives may be added individually or in combination. Note (13): Maximum limit expressed on fat.
E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates — 26 additivesML = 5000. 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.