Guidance on using the Register of Food Additive Authorisations

Introduction

From 1 April 2025, The Food and Feed (Regulated Products) (Amendment, Revocation, Consequential and Transitional Provision) Regulations 2025 (reform SI) means that authorisations now come into effect following ministerial decision and are published in the register, rather than statutory instrument. The register is the primary source of information on the regulated products authorised for market in Great Britain. This electronic register is the official list referred to in assimilated EU Regulation No. 1333/2008 and No. 1331/2008. It sets out the list of food additives permitted for use in Great Britain (GB) and conditions of use for food additives.

The conditions of use can be found by accessing the links to the previous versions of assimilated EU Regulation 1333/2008 for conditions of use in food categories (Annex II) and conditions of use in food additives, enzymes, flavourings and nutrients (Annex III). The specifications can be found in assimilated EU Regulation 231/2012 and is the pre-reform version. Annex II and III in 1333/2008 and the specification legislation (231/2012) have been revoked in by the reform SI, but links are provided in the register for details of the terms of authorisation, which are preserved.

It is important to note that all the relevant footnote/notes in Annex II and Annex III of 1333/2008 and any in the specifications (231/2012) should be checked as these form part of the authorisations.

Further information and guidance on food additives authorisations can be found here.

Understanding the register fields

Summary page

The summary page lists all the food additives and includes:

1. Food additive name

2. E Number

3. Status

4. Applies in (nation)

5. Last updated (date)

Product page

Each food additive entry on the register includes the following sections

Product details

1. E No.

2. Food additive

3. Specifications – some food additives are allowed in different forms depending on their method of production. Where relevant specifications have been established these are represented by (i), (ii) after the E number. For example E 450 covers diphosphates and E450(i) is disodium diphosphate and E 450 (vi) is dicalcium diphosphate.

4. Groups – certain additives are part of a Groups. For example Groups II and III cover certain colours. All the foods additives under a group will be listed.

Status

1. Status – For example authorised or revoked

2. Applies in - this sets out if the food additive is authorised in England, Wales and Scotland or only certain countries

3. Status notes

Terms of authorisation

1. Conditions of use in food categories – this links to Annex II of assimilated Regulation No. 1333/2008 which shows the conditions of use for food additives based on food categories.

2. Conditions of use in food additives, food enzymes, food flavourings and nutrients – this links to Annex III of assimilated Regulation No. 1333/2008 which shows which food additives, including carriers are approved for use in food additives, food flavourings, nutrients and their conditions of use.

Updates

1. The date of the most recent update made by ministers.

2. A summary of the most recent update. This register became the official public list of authorised food additives on 1 April 2025, so this date will appear unless an authorisation has been updated more recently.

Restrictions on the sale of food additives

There are restrictions on the sale of some food additives directly to consumers or additional requirements for the sale of certain food additives.

The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 173 and E 180 and mixtures of these may not be sold directly to the consumer. Therefore, bottles of food colours sold to consumers must not contain any of these food additives.

Food additives belonging to E 407, E 407a and E 440 can be standardised with sugars, but this must be stated in addition to the number and designation.

When labelled ‘for food use’, nitrite may be sold only in a mixture with salt or a salt substitute.

Period of application

The period of application for some food additives have expired but they have not been removed from the domestic list e.g. the authorisations for calcium aluminium silicate (E 556) and aluminium silicate (Kaolin) (E 559) ended on 31 January 2014.

Notes

There are specific notes that should be taken into consideration when determining which food additives can be present in food and any use levels.

The following notes are part of authorisations:

• The term caramel relates to products of a more or less intense brown colour which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g. confectionery, pastry, alcoholic drinks).

• Canthaxanthin is not authorised in the food categories. The substance is in listed in the Register because it is used in medicinal products in accordance with Directive 2009/35/EC of the European Parliament and of the Council.

• Benzoic acid may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.

• E 450 (ix) is not included in Group E 338–341, E 343 and E 450 — 452: Phosphoric acid — phosphates — di-, tri- and polyphosphates

Group I notes

1. May not be used in jelly mini-cups.

2. May not be used to produce dehydrated foods intended to rehydrate on ingestion.

3. May not be used in jelly confectionery

4. Period of application: From 6 February 2013.

Carry-over principle

The carry-over principle is set out in Article 18 of assimilated Regulation (EC) No. 1333/2008. This sets out when food additives can be used in foods which are not permitted by the relevant authorisation.

The legislation also states for which types of foods the carry-over rules do not apply. Please refer to the Annex Ia ‘Carry-over principle: Article 18(1)(a) – exceptions’ of assimilated Regulation 1333/2008 for the tables of foods that may not contain food additives using the carry over principles.

Use levels

The maximum levels of food additives for use in foods applies to the food as marketed, unless otherwise stated. For example, for the level of sulphites (E 220-228) permitted in barley water is the level in the product as sold not as diluted with water for consumption.

For dried and/or concentrated foods which need to be reconstituted the maximum levels apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor. Unless otherwise stated in the restrictions/exceptions.

The maximum levels for colours when used in foods shall apply to the quantities of colouring principle contained in the colouring preparation unless otherwise stated.

Quantum satis means that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.

Food categories

Authorisations for food additives utilise the following food categorisation system.

0. All categories of foods

01. Dairy products and analogues

01.1 Unflavoured pasteurised and sterilised (including UHT) milk

01.2 Unflavoured fermented milk products, including natural unflavoured buttermilk (excluding sterilised buttermilk) non-heat-treated after fermentation

01.3 Unflavoured fermented milk products, heat-treated after fermentation

01.4 Flavoured fermented milk products including heat-treated products

01.5 Dehydrated milk as defined by Directive 2001/114/EC

01.6 Cream and cream powder

01.6.1 Unflavoured pasteurised cream (excluding reduced fat creams)

01.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 %

01.6.3 Other creams

01.7 Cheese and cheese products

01.7.1 Unripened cheese excluding products falling in category 16

01.7.2 Ripened cheese

01.7.3 Edible cheese rind

01.7.4 Whey cheese

01.7.5 Processed cheese

01.7.6 Cheese products (excluding products falling in category 16)

01.8 Dairy analogues, including beverage whiteners

01.9 Edible caseinates

02. Fats and oils and fat and oil emulsions

02.1 Fats and oils essentially free from water (excluding anhydrous milkfat)

02.2 Fat and oil emulsions mainly of type water-in-oil

02.2.1 Butter and concentrated butter and butter oil and anhydrous milkfat

02.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

02.3 Vegetable oil pan spray

03. Edible ices

04. Fruit and vegetables

04.1 Unprocessed fruit and vegetables

04.1.1 Entire fresh fruit and vegetables

04.1.2 Peeled, cut and shredded fruit and vegetables

04.1.3 Frozen fruit and vegetables

04.2 Processed fruit and vegetables

04.2.1 Dried fruit and vegetables

04.2.2 Fruit and vegetables in vinegar, oil, or brine

04.2.3 Canned or bottled fruit and vegetables

04.2.4 Fruit and vegetable preparations, excluding products covered by 5.4

04.2.4.1 Fruit and vegetable preparations excluding compote

04.2.4.2 Compote, excluding products covered by category 16

04.2.5 Jam, jellies and marmalades and similar products

04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC

04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC

04.2.5.3 Other similar fruit or vegetable spreads

04.2.5.4 Nut butters and nut spreads

04.2.6 Processed potato products

05. Confectionery

05.1 Cocoa and chocolate products as covered by Directive 2000/36/EC

05.2 Other confectionery including breath refreshening microsweets

05.3 Chewing gum

05.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4

06. Cereals and cereal products

06.1 Whole, broken, or flaked grain

06.2 Flours and other milled products and starches

06.2.1 Flours

06.2.2 Starches

06.3 Breakfast cereals

06.4 Pasta

06.4.1 Fresh pasta

06.4.2 Dry pasta

06.4.3 Fresh pre-cooked pasta

06.4.4 Potato gnocchi

06.4.5 Fillings of stuffed pasta (ravioli and similar)

06.5 Noodles

06.6 Batters

06.7 Pre-cooked or processed cereals

07. Bakery wares

07.1 Bread and rolls

07.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt

07.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek

07.2 Fine bakery wares

08. Meat

08.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/ 2004

08.2 Meat preparations as defined by Regulation (EC) No 853/2004

08.3 Meat products

08.3.1 Non-heat-treated meat products

08.3.2 Heat-treated meat products

08.3.3 Casings and coatings and decorations for meat

08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates

08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)

08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)

08.3.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)

09. Fish and fisheries products

09.1 Unprocessed fish and fisheries products

09.1.1 Unprocessed fish

09.1.2 Unprocessed molluscs and crustaceans

09.2 Processed fish and fishery products including molluscs and crustaceans

09.3 Fish roe

10. Eggs and egg products

10.1 Unprocessed eggs

10.2 Processed eggs and egg products

11. Sugars, syrups, honey and table-top sweeteners

11.1 Sugars and syrups as defined by Directive 2001/111/EC

11.2 Other sugars and syrups

11.3 Honey as defined in Directive 2001/110/EC

11.4 Table-top sweeteners

11.4.1 Table-top sweeteners in liquid form

11.4.2 Table-top sweeteners in powder form

11.4.3 Table-top sweeteners in tablets

12. Salts, spices, soups, sauces, salads and protein products

12.1 Salt and salt substitutes

12.1.1 Salt

12.1.2 Salt substitutes

12.2 Herbs, spices, seasonings

12.2.1 Herbs and spices

12.2.2 Seasonings and condiments

12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)

12.4 Mustard

12.5 Soups and broths

12.6 Sauces

12.7 Salads and savoury based sandwich spreads

12.8 Yeast and yeast products

12.9 Protein products, excluding products covered in category 1.8

13. Foods intended for particular nutritional uses as defined by Directive 2009/39/ EC

13.1 Foods for infants and young children

13.1.1 Infant formulae as defined by Commission Directive 2006/141/EC

13.1.2 Follow-on formulae as defined by Directive 2006/141/EC

13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC

13.1.4 Other foods for young children

13.1.5 Dietary foods for infants and young children for special medical purposes as defined by Commission Directive 1999/21/EC and special formulae for infants

13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants

13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC

13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)

13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)

13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009

14. Beverages

14.1 Non-alcoholic beverages

14.1.1 Water, including natural mineral water as defined in Directive 2009/54/EC and spring water and all other bottled or packed waters

14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices

14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products

14.1.4 Flavoured drinks

14.1.5 Coffee, tea, herbal and fruit infusions, chicory; tea, herbal and fruit infusions and chicory extracts; tea, plant, fruit and cereal preparations for infusions, as well as mixes and instant mixes of these products

14.1.5.1 Coffee, coffee extracts

14.1.5.2 Other

14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts

14.2.1 Beer and malt beverages

14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts

14.2.3 Cider and perry

14.2.4 Fruit wine and made wine

14.2.5 Mead

14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008

14.2.7 Aromatised wine-based products as defined by Regulation (EEC) No 1601/91

14.2.7.1 Aromatised wines

14.2.7.2 Aromatised wine-based drinks

14.2.7.3 Aromatised wine-product cocktails

14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol

15. Ready-to-eat savouries and snacks

15.1 Potato-, cereal-, flour- or starch-based snacks

15.2 Processed nuts

16. Desserts excluding products covered in categories 1, 3 and 4

17. Food supplements as defined in Directive 2002/46/EC

17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children

17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children

18. Processed foods not covered by categories 1 to 17, excluding foods for infants and young children