{
  "url": "https://openlegislation.uk/eu-regulation-2020-771/annex-I",
  "json_url": "https://openlegislation.uk/eu-regulation-2020-771/annex-I.json",
  "legislation": "eur/2020/771",
  "legislation_title": "Commission Regulation (EU) 2020/771 of 11 June 2020 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of Annatto, Bixin, Norbixin (E 160b) (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2020-771",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": null,
  "text": "(1) Annex II to Regulation (EC) No 1333/2008 is amended as follows:\n(a) in point 2 of Part A, point 5 is replaced by the following:\n5.. ‘The colours E 123, E 127, E 160b(i), E 160b(ii), E 161g, E 173 and E 180 and mixtures thereof may not be sold directly to the consumer.’\n(b) in Part B, point 1: ‘Colours’, the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following two entries:\n‘\nE 160b(i)\nAnnatto bixin\nE 160b(ii)\nAnnatto norbixin\n’\n(c) Part E is amended as follows:\n1)) Category 01.4 (Flavoured fermented milk products including heat-treated products) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n15\n(94)\nE 160b(ii)\nAnnatto norbixin\n4\n(94)\n’\n(ii) the following footnote (94) is added after footnote (74):\n‘(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.’\n2)) Category 01.7.2 (Ripened cheese) is amended as follows:\n(i) the entries for E 160b (Annatto, Bixin, Norbixin) are replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n15\n(94)\nonly ripened orange, yellow and broken-white cheese and red and green pesto cheese\nE 160b(ii)\nAnnatto norbixin\n15\n(94)\nonly ripened orange, yellow and broken-white cheese and red and green pesto cheese\nE 160b(ii)\nAnnatto norbixin\n50\nonly red Leicester cheese\nE 160b(ii)\nAnnatto norbixin\n35\nonly Mimolette cheese\n’\n(ii) the following footnote (94) is added after footnote (83):\n‘(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.’\n3)) Category 01.7.3 (Edible cheese rind) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\n’\n(ii) the following footnote (94) is added after footnote (67):\n‘(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.’\n4)) Category 01.7.5 (Processed cheese) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n15\n(94)\nE 160b(ii)\nAnnatto norbixin\n8\n(94)\n’\n(ii) the following footnote (94) is added after footnote (66):\n‘(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.’\n5)) in Category 01.7.6 (Cheese products (excluding products falling in category 16)), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(ii)\nAnnatto norbixin\n8\nonly ripened orange, yellow and broken-white products\n’\n6)) in category 02.1 (Fats and oils essentially free from water (excluding anhydrous milkfat)), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n10\nonly fats\n’\n7)) in category 02.2.2 (Other fat and oil emulsions including spreads as defined by Council Regulation (EC) No 1234/2007 and liquid emulsions), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n10\nexcluding reduced fat butter\n’\n8)) in category 03 (Edible ices), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(ii)\nAnnatto norbixin\n20\n’\n9)) Category 04.2.5.2 (Jam, jellies and marmalades and sweetened chestnut purée as defined by Directive 2001/113/EC) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 160a (Carotenes):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nexcept chestnut purée\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nexcept chestnut purée\n’\n(ii) the following footnote (94) is added after footnote (66):\n‘(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.’\n10)) Category 04.2.5.3 (Other similar fruit or vegetable spreads) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 142 (Green S):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nexcept crème de pruneaux\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nexcept crème de pruneaux\n’\n(ii) the following footnote (94) is added after footnote (60):\n‘(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.’\n11)) Category 04.2.6 (Processed potato products) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 160a (Carotenes):\n‘\nE 160b(i)\nAnnatto bixin\n10\n(94)\nonly dried potato granules and flakes\nE 160b(ii)\nAnnatto norbixin\n10\n(94)\nonly dried potato granules and flakes\n’\n(ii) the following footnote (94) is added after footnote (46):\n‘(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.’\n12)) Category 05.2 (Other confectionery including breath freshening microsweets) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entries for E 124 (Ponceau 4R, Cochineal Red A):\n‘\nE 160b(i)\nAnnatto bixin\n30\n(94)\nE 160b(ii)\nAnnatto norbixin\n25\n(94)\n’\n(ii) the following footnote (94) is added after footnote (72):\n‘(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.’\n13)) Category 05.4 (Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n80\n(94)\nonly decorations and coatings\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nonly decorations and coatings\n’\n(ii) the following footnote (94) is added after footnote (73):\n‘(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.’\n14)) in category 06.3 (Breakfast cereals), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(ii)\nAnnatto norbixin\n20\nonly extruded puffed and or fruit-flavoured breakfast cereals\n’\n15)) Category 06.5 (Noodles) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for group II (Colours at quantum satis):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\n’\n(ii) the following footnote (94) is added after footnote (81):\n‘(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.’\n16)) Category 06.6 (Batters) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n50\n(94)\nonly batters for coating\nE 160b(ii)\nAnnatto norbixin\n50\n(94)\nonly batters for coating\n’\n(ii) the following footnote (94) is added after footnote (81):\n‘(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.’\n17)) in category 07.2 (Fine bakery wares), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(ii)\nAnnatto norbixin\n10\n’\n18)) Category 08.2 (Meat preparations as defined by Regulation (EC) No 853/2004) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 150a-d (Caramels):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nonly breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the\nmeat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nonly breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the\nmeat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance\n’\n(ii) the following footnote (94) is added after footnote (66):\n‘(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.’\n19)) Category 08.3.1 (Non-heat–treated meat products) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 160a (Carotenes):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nonly chorizo sausage, salchichon, pasturmas and sobrasada\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nonly chorizo sausage, salchichon, pasturmas and sobrasada\n’\n(ii) the following footnote (94) is added after footnote (66):\n‘(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.’\n20)) Category 08.3.2 (Heat-treated meat products) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 160a (Carotenes):\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nonly sausages, pâtés, terrines and luncheon meat\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\nonly sausages, pâtés, terrines and luncheon meat\n’\n(ii) the following footnote (94) is added after footnote (66):\n‘(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.’\n21)) Category 08.3.3 (Casings and coatings and decorations for meat) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n50\n(94)\nE 160b(ii)\nAnnatto norbixin\n50\n(94)\n’\n(ii) the following footnote (94) is added after footnote (89):\n‘(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.’\n22)) Category 09.2 (Processed fish and fishery products including molluscs and crustaceans) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) concerning ‘only smoked fish’ is replaced by the following new entries for Annatto bixin and Annato norbixin, respectively for ‘only smoked fish’ and for ‘only surimi and similar products and salmon substitutes’:\n‘\nE 160b(i)\nAnnatto bixin\n10\n(94)\nonly smoked fish\nE 160b(i)\nAnnatto bixin\n30\n(94)\nonly surimi and similar products and salmon substitutes\nE 160b(ii)\nAnnatto norbixin\n10\n(94)\nonly smoked fish\nE 160b(ii)\nAnnatto norbixin\n30\n(94)\nonly surimi and similar products and salmon substitutes\n’\n(ii) the following footnote (94) is added after footnote (85):\n‘(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.’\n23)) Category 12.5 (Soups and broths) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for Group III (Colours with combined maximum limit):\n‘\nE 160b(i)\nAnnatto bixin\n15\n(94)\nE 160b(ii)\nAnnatto norbixin\n10\n(94)\n’\n(ii) the following footnote (94) is added after footnote (60):\n‘(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.’\n24)) Category 12.6 (Sauces) is amended as follows:\n(i) the following new entries for E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are inserted after the entry for E 110 (Sunset Yellow FCF/Orange Yellow S):\n‘\nE 160b(i)\nAnnatto bixin\n30\n(94)\nincluding pickles, relishes, chutney and piccalilli; excluding tomato-based sauces\nE 160b(ii)\nAnnatto norbixin\n30\n(94)\nincluding pickles, relishes, chutney and piccalilli; excluding tomato-based sauces\n’\n(ii) the following footnote (94) is added after footnote (65):\n‘(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.’\n25)) in category 14.1.4 (Flavoured drinks), the following new entry for E 160b(i) (Annatto bixin) is inserted after the entry for E 124 (Ponceau 4R, Cochineal Red A):\n‘\nE 160b(i)\nAnnatto bixin\n20\n’\n26)) in category 14.2.6 (Spirit drinks as defined in Regulation (EC) No 110/2008), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n10\nonly liqueurs\n’\n27)) in category 14.2.8 (Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol), the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(ii)\nAnnatto norbixin\n10\nonly alcoholic drinks with less than 15 % of alcohol\n’\n28)) Category 15.1 (Potato-, cereal-, flour- or starch-based snacks) is amended as follows:\n(i) the two entries for E 160b (Annatto, Bixin, Norbixin) are replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n20\n(94)\nE 160b(ii)\nAnnatto norbixin\n20\n(94)\n’\n(ii) the following footnote (94) is added after footnote (71):\n‘(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.’\n29)) Category 15.2 (Processed nuts) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n10\n(94)\nE 160b(ii)\nAnnatto norbixin\n10\n(94)\n’\n(ii) the following footnote (94) is added after footnote (60):\n‘(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.’\n30)) Category 16 (Desserts excluding products covered in category 1, 3 and 4) is amended as follows:\n(i) the entry for E 160b (Annatto, Bixin, Norbixin) is replaced by the following:\n‘\nE 160b(i)\nAnnatto bixin\n15\n(94)\nE 160b(ii)\nAnnatto norbixin\n7,5\n(94)\n’\n(ii) the following footnote (94) is added after footnote (74):\n‘(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.’\n(2) In Part 2 of Annex III to Regulation (EC) No 1333/2008, the entry for E 900 (Dimethyl polysiloxane) is replaced by the following:\n‘E 900\nDimethyl polysiloxane\n200 mg/kg in the preparation, 0,2 mg/l in final food\nColour preparations of E 160a carotenes, E 160b(i) annatto bixin, E 160b(ii) annatto norbixin, E 160c paprika extract, capsanthin, capsorubin, E 160d lycopene and E 160e beta-apo-8′-carotenal’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2020/771/annex/I",
    "retrieved_at": "2026-11-01T14:42:35.325504+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}