# The Colours in Food Regulations 1995, Part III Food Maximum level Non-alcoholic flavoured drinks 100 mg/l Candied fruits and vegetables, Mostarda di frutta 200 mg/kg Preserves of red fruits 200 mg/kg Confectionery 300 mg/kg Decorations and coatings 500 mg/kg Fine bakery wares (e.g. viennoiserie, biscuits, cakes and wafers) 200 mg/kg Edible ices 150 mg/kg Flavoured processed cheese 100 mg/kg Desserts including flavoured milk products 150 mg/kg Sauces, seasonings (for example, curry powder, tandoori), pickles, relishes, chutney and piccalilli 500 mg/kg Mustard 300 mg/kg Fish paste and crustacean paste 100 mg/kg Pre-cooked crustaceans 250 mg/kg Salmon substitutes 500 mg/kg Surimi 500 mg/kg Fish roe 300 mg/kg Smoked fish 100 mg/kg “Snacks”: dry, savoury potato, cereal or starch-based snack products: Extruded or expanded savoury snack products 200 mg/kg Other savoury snack products and savoury coated nuts 100 mg/kg Edible cheese rind and edible casings quantum satis Complete formulae for weight control intended to replace total daily food intake or an individual meal 50 mg/kg Complete formulae and nutritional supplements for use under medical supervision 50 mg/kg Liquid food supplements/dietary integrators 100 mg/l Solid food supplements/dietary integrators 300 mg/kg Soups 50 mg/kg Meat and fish analogues based on vegetable proteins 100 mg/kg Spirituous beverages (including products less than 15% alcohol by volume), except any mentioned in Schedule 2 or 3 200 mg/l Aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails as mentioned in Regulation (EEC) No 1601/91, except any mentioned in Schedule 2 or 3 200 mg/l Fruit wines (still or sparkling) Cider (except cidre bouché) and perry Aromatized fruit wines, cider and perry 200 mg/l --- Source: https://www.legislation.gov.uk/uksi/1995/3124/schedule/5/part/III (the official version) Page: https://openlegislation.uk/colours-in-food-regulations-1995/schedule-5/part-III Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.