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France
112
FRENCH LEGISLATION
France P A R T I A L A D O P T I O N OF EEC P E R M I T T E D LIST OF COLOURING MATTERS An order in the Journal O~ciel de la Republique Franfaise dated 4 November 1964 revokes the existing permitted llst of food colouring matters and substitutes the colouring matters approved in the EEC Directive (Cited in F.C.T. 1963, 1, 221) except that Green S (C.I. (1956) No. 44090) has been omitted from Annex II. The existing practice of providing lists of foodstuffs in which specific colouring matters may be used (Table 1) has been continued. This step may seem logical until it is recalled that Article I00 of the Treaty of Rome (which is actually quoted in the EEC Directive) refers to the need for harmonization of legislation affecting international trade. The effect of the new French Regulations is of course to continue old trade barriers, although not to the detriment of French trade, since French products complying with the new French regulations will ipso facto comply with other European legislation although the unfortunate Italian manufacturer, for example, may well find that his product, while complying with the EEC Directive does not satisfy the requirements of the French Order. It is perhaps also of interest that although the EEC Directive provided that it was to be adopted by all Member Countries by 11 November 1963, its acceptance by France, Belgium, Netherlands and Luxembourg was long overdue while acceptance by W. Germany is still awaited. Table 1. Colouringspermitted in specified foodstuffs Colouring(s) (1) Caramel (2) (3) (4) (5) (6) (7)
Caramel, carmine Carmine, orchil Carmine, orchil, caramel Curcumin, chlorophyll Cureumin, indigotine Indanthrene Blue and, until 23 October 1965, ultramarine blue (8) Tartrazine, Sunset Yellow FCF, carmine, Ponceau 4R, carotenoids (9) Curcumin, lactoflavine, carmine, orchll, indigotine, chlorophylls, caramel, vegetable carbon, caroteuoids, xanthophyls, betanin, anthocyanines and (until 23 October 1965) Persian berries and alkanet (10) All colourings under (9) above and Tartrazinc, Sunset Yellow FCF, Ponceau 4R (11) All colourings under (9) above, and (until 23 October 1965) vegetable carameline (12) Chlorophylls, copper-complexes of chlorophyll and chlorophyllines (13) Carmine, orchil, Carmoisine, Amaranth, Ponceau 4R, Scarlet GN, Ponceau 6R and, until 23 October 1965, Persian berries, alkanet, Erythrosine
Foodstuff(s) Wines, sparkling wines, liqueur wines, natural brandies, beer Cider, perry, vermouths, wine aperitifs Hydromels Vinegar Mustards (other than green mustard) Green tea Sugar Dried and salted fish Butter, cheese, flavoured milks and yoghurts, oils, fats (except margarine), bouillons and soups, condiments, sauces (except mayonnaise charcuterie and cured products, jams, jellies, marmalades, brandies and alcoholic drinks not covered above Pastry (fresh or dry) biscuits, preparations for instant desserts (entremets and finns) instant desserts ready for sale, seasoning for rice Rennet Naturally green fruits and vegetables fot canning in a liquid Strawberries, raspberries, cherries, bigarreaux and alsation plums for canning in a liquid
ISRAELI, LEBANESE LEGISLATION
113
Table 1 (contd.) Colouring(s) (14) All permitted natural and synthetic colourings (except those permitted for surface eolouring only) and (until 23 October 1965) Persian berries, alkanet, Erythrnsine (15) All permitted natural and synthetic colourings and, until 23 October 1965, Persian berries, alkanet and Erythrosine (16) As (15) above, and, until 23 October 1965, vegetable carameline (17) As (15) above and the special colourings permitted for the purpose (Annex lid
Foodstuff(s) Fruit pastes, confectionery, bonbons, chewing gum, chocolate centre,s, candied fruits, icecream, green mustard, caviare and substitutes, shrimps, soft drink powders and concentrates, syrup and liqueurs (except cassis, strawberry, currants and sweet cherry) Sugar confectionery (sucreries), pastilles, cake decorating, egg-shells
Guts, bladders and similar casings for charcutcrie Cheese-rinds
Israel PERMITTED FOOD COLOURINGS According to a decree issued by the Ministry of Health on 11 July 1963 the following eolourings are permitted in food (C.I. (1956) Nos. in brackets): Carbon blacks (77266); iron oxides (77492, 77491, 77499); titanium dioxide (77891); ultramarines (77007 [Pigment Blue 29], 77013 [Pigment Violet 15]); alkanet (75520); alkannin (75530); anthoeyanins; beet red, betamin; cochineal & carminic acid (75470); carotenes (75130); armatto, bixin (75120); riboflavin; saffron (75100); xanthophylls; turmeric, curcumln (75300); chlorophyll (79810); Ponceau 4R (16255); Carmoisine (14720); Amaranth (16185); Erythrosine (45430); Ponceau SX (14700); Indigotine (73015); Tartrazinc (19140); Sunset Yellow FCF (15985).
Lebanon NEW REGULATIONS ON TINNED OR PRESERVED FOODSTUFFS New Lebanese Regulations concerning finned or preserved foodstuffs are due to come into effect as from 23 July 1965. All tinned and preserved foodstuffs should show the following details on their containers, preferably in Arabic: (1) Date of manufacture. This can be done in code and the code deposited with the Ministry of Public Health except in the case of milk. (2) Net weight. (3) General denomination. (4) Colouring substances. (5) Preservative or additive substances. (6) Composition; if meat or fat is included the kind of meat or fat must be specified. Further information about the new regulations can be obtained from the Commercial Relations and Exports Department, Board of Trade, 1 Victoria Street, London, S.W. 1.
FRENCH LEGISLATION
France P A R T I A L A D O P T I O N OF EEC P E R M I T T E D LIST OF COLOURING MATTERS An order in the Journal O~ciel de la Republique Franfaise dated 4 November 1964 revokes the existing permitted llst of food colouring matters and substitutes the colouring matters approved in the EEC Directive (Cited in F.C.T. 1963, 1, 221) except that Green S (C.I. (1956) No. 44090) has been omitted from Annex II. The existing practice of providing lists of foodstuffs in which specific colouring matters may be used (Table 1) has been continued. This step may seem logical until it is recalled that Article I00 of the Treaty of Rome (which is actually quoted in the EEC Directive) refers to the need for harmonization of legislation affecting international trade. The effect of the new French Regulations is of course to continue old trade barriers, although not to the detriment of French trade, since French products complying with the new French regulations will ipso facto comply with other European legislation although the unfortunate Italian manufacturer, for example, may well find that his product, while complying with the EEC Directive does not satisfy the requirements of the French Order. It is perhaps also of interest that although the EEC Directive provided that it was to be adopted by all Member Countries by 11 November 1963, its acceptance by France, Belgium, Netherlands and Luxembourg was long overdue while acceptance by W. Germany is still awaited. Table 1. Colouringspermitted in specified foodstuffs Colouring(s) (1) Caramel (2) (3) (4) (5) (6) (7)
Caramel, carmine Carmine, orchil Carmine, orchil, caramel Curcumin, chlorophyll Cureumin, indigotine Indanthrene Blue and, until 23 October 1965, ultramarine blue (8) Tartrazine, Sunset Yellow FCF, carmine, Ponceau 4R, carotenoids (9) Curcumin, lactoflavine, carmine, orchll, indigotine, chlorophylls, caramel, vegetable carbon, caroteuoids, xanthophyls, betanin, anthocyanines and (until 23 October 1965) Persian berries and alkanet (10) All colourings under (9) above and Tartrazinc, Sunset Yellow FCF, Ponceau 4R (11) All colourings under (9) above, and (until 23 October 1965) vegetable carameline (12) Chlorophylls, copper-complexes of chlorophyll and chlorophyllines (13) Carmine, orchil, Carmoisine, Amaranth, Ponceau 4R, Scarlet GN, Ponceau 6R and, until 23 October 1965, Persian berries, alkanet, Erythrosine
Foodstuff(s) Wines, sparkling wines, liqueur wines, natural brandies, beer Cider, perry, vermouths, wine aperitifs Hydromels Vinegar Mustards (other than green mustard) Green tea Sugar Dried and salted fish Butter, cheese, flavoured milks and yoghurts, oils, fats (except margarine), bouillons and soups, condiments, sauces (except mayonnaise charcuterie and cured products, jams, jellies, marmalades, brandies and alcoholic drinks not covered above Pastry (fresh or dry) biscuits, preparations for instant desserts (entremets and finns) instant desserts ready for sale, seasoning for rice Rennet Naturally green fruits and vegetables fot canning in a liquid Strawberries, raspberries, cherries, bigarreaux and alsation plums for canning in a liquid
ISRAELI, LEBANESE LEGISLATION
113
Table 1 (contd.) Colouring(s) (14) All permitted natural and synthetic colourings (except those permitted for surface eolouring only) and (until 23 October 1965) Persian berries, alkanet, Erythrnsine (15) All permitted natural and synthetic colourings and, until 23 October 1965, Persian berries, alkanet and Erythrosine (16) As (15) above, and, until 23 October 1965, vegetable carameline (17) As (15) above and the special colourings permitted for the purpose (Annex lid
Foodstuff(s) Fruit pastes, confectionery, bonbons, chewing gum, chocolate centre,s, candied fruits, icecream, green mustard, caviare and substitutes, shrimps, soft drink powders and concentrates, syrup and liqueurs (except cassis, strawberry, currants and sweet cherry) Sugar confectionery (sucreries), pastilles, cake decorating, egg-shells
Guts, bladders and similar casings for charcutcrie Cheese-rinds
Israel PERMITTED FOOD COLOURINGS According to a decree issued by the Ministry of Health on 11 July 1963 the following eolourings are permitted in food (C.I. (1956) Nos. in brackets): Carbon blacks (77266); iron oxides (77492, 77491, 77499); titanium dioxide (77891); ultramarines (77007 [Pigment Blue 29], 77013 [Pigment Violet 15]); alkanet (75520); alkannin (75530); anthoeyanins; beet red, betamin; cochineal & carminic acid (75470); carotenes (75130); armatto, bixin (75120); riboflavin; saffron (75100); xanthophylls; turmeric, curcumln (75300); chlorophyll (79810); Ponceau 4R (16255); Carmoisine (14720); Amaranth (16185); Erythrosine (45430); Ponceau SX (14700); Indigotine (73015); Tartrazinc (19140); Sunset Yellow FCF (15985).
Lebanon NEW REGULATIONS ON TINNED OR PRESERVED FOODSTUFFS New Lebanese Regulations concerning finned or preserved foodstuffs are due to come into effect as from 23 July 1965. All tinned and preserved foodstuffs should show the following details on their containers, preferably in Arabic: (1) Date of manufacture. This can be done in code and the code deposited with the Ministry of Public Health except in the case of milk. (2) Net weight. (3) General denomination. (4) Colouring substances. (5) Preservative or additive substances. (6) Composition; if meat or fat is included the kind of meat or fat must be specified. Further information about the new regulations can be obtained from the Commercial Relations and Exports Department, Board of Trade, 1 Victoria Street, London, S.W. 1.