Annex

In Part E of Annex II to Regulation (EC) No 1333/2008, in food category 08.3.1 ‘Non-heat-treated meat products’, the following new entry for E 120 is inserted after the entry for E 110:

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E 120

Carminic acid, Carmine

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.

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