Paragraph 1

Scotland

The following additional ingredients may be used, to the extent stated below–

(a)

honey as defined in Council Directive 2001/110/EC of 20th December 2001 relating to honey: in all products as a total or partial substitute for sugars;

(b)

fruit juice: only in jam;

(c)

citrus fruit juice: in products obtained from other kinds of fruit: only in jam, extra jam, jelly and extra jelly;

(d)

red fruit juices: only in jam and extra jam manufactured from rosehips, strawberries, raspberries, gooseberries, redcurrants, plums and rhubarb;

(e)

red beetroot juice: only in jam and jelly manufactured from strawberries, raspberries, gooseberries, redcurrants and plums;

(f)

essential oils of citrus fruits: only in marmalade and jelly marmalade;

(g)

edible oils and fats as anti-foaming agents: in all products;

(h)

liquid pectin: in all products;

(i)

citrus peel: in jam, extra jam, jelly and extra jelly;

(j)

leaves of Pelargonium odoratissimum: in jam, extra jam, jelly and extra jelly, where they are made from quince;

(k)

spirits, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla and vanilla extracts: in all products;

(l)

vanilline: in all products; and

F1(m)

any substance permitted pursuant to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives.

Annotations

Textual amendments

F1: Sch. 2 para. 1(m) substituted (20.1.2010) by The Food Additives (Scotland) Regulations 2009 (S.S.I. 2009/436), regs. 1(1), 18(5)(b)

Notes on Schedule 2

Textual amendments

F1: Figure in Sch. 2 heading inserted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(7)