Microcrystalline cellulose (Cellulose gel) (460(i))

11.2.0.0

Brown sugar excluding products of food category 11.1.3

GMP

-

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

09.2.4.1

Cooked fish and fish products

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

325: For general use in surimi products.

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

06.4.2.0

Dried pastas and noodles and like products

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

01.8.2.0

Dried whey and whey products, excluding whey cheeses

10000 mg/kg

-

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

08.1.2.0

Fresh meat, poultry, and game, comminuted

GMP

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

08.1.1.0

Fresh meat, poultry, and game, whole pieces or cuts

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

326: For use in fresh meat, poultry and game products only.

06.4.1.0

Fresh pastas and noodles and like products

GMP

211: For use in noodles only.

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

09.2.2.0

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).

10.2.2.0

Frozen egg products

GMP

-

09.2.1.0

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).

XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS292: Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).

XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).

09.2.3.0

Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms

GMP

-

12.2.1.0

Herbs and spices

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

10.2.1.0

Liquid egg products

GMP

-

01.1.2.0

Other fluid milk (plain)

GMP

407: Excluding all fluid milks that are not mineral or vitamin fortified.

438: For use as emulsifier or stabilizer only.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

01.4.1.0

Pasteurized cream (plain)

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.2.2.0

Renneted milk (plain)

GMP

-

12.1.2.0

Salt Substitutes

GMP

-

09.2.5.0

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

GMP

300: For use in salted squid only.

332: For general use as a glazing agent.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

-

01.1.4.0

Flavoured fluid milk drinks

01.3.0.0

Condensed milk and analogues (plain)

01.4.3.0

Clotted cream (plain)

01.4.4.0

Cream analogues

01.5.0.0

Milk powder and cream powder and powder analogues (plain)

01.6.1.0

Unripened cheese

01.6.2.0

Ripened cheese

01.6.4.0

Processed cheese

01.6.5.0

Cheese analogues

01.7.0.0

Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

01.8.1.0

Liquid whey and whey products, excluding whey cheeses

02.2.2.0

Fat spreads, dairy fat spreads and blended spreads

02.3.0.0

Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions

02.4.0.0

Fat-based desserts excluding dairy-based dessert products of food category 01.7

03.0.0.0

Edible ices, including sherbet and sorbet

04.1.2.0

Processed fruit

04.2.2.2

Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

04.2.2.8

Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

05.0.0.0

Confectionery

06.3.0.0

Breakfast cereals, including rolled oats

06.4.3.0

Pre-cooked pastas and noodles and like products

06.5.0.0

Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

06.6.0.0

Batters (e.g. for breading or batters for fish or poultry)

06.7.0.0

Pre-cooked or processed rice products, including rice cakes (Oriental type only)

06.8.0.0

Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)

07.0.0.0

Bakery wares

08.2.0.0

Processed meat, poultry, and game products in whole pieces or cuts

08.3.0.0

Processed comminuted meat, poultry, and game products

08.4.0.0

Edible casings (e.g. sausage casings)

09.3.0.0

Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms

09.4.0.0

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

10.2.3.0

Dried and/or heat coagulated egg products

10.3.0.0

Preserved eggs, including alkaline, salted, and canned eggs

10.4.0.0

Egg-based desserts (e.g. custard)

11.6.0.0

Table-top sweeteners, including those containing high-intensity sweeteners

12.2.2.0

Seasonings and condiments

12.3.0.0

Vinegars

12.4.0.0

Mustards

12.5.0.0

Soups and broths

12.6.0.0

Sauces and like products

12.7.0.0

Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3

12.8.0.0

Yeast and like products

12.9.0.0

Soybean-based seasonings and condiments

12.10.0.0

Protein products other than from soybeans

13.3.0.0

Dietetic foods intended for special medical purposes (excluding products of food category 13.1)

13.4.0.0

Dietetic formulae for slimming purposes and weight reduction

13.5.0.0

Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories 13.1 - 13.4 and 13.6

13.6.0.0

Food supplements

14.1.4.0

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

14.2.1.0

Beer and malt beverages

14.2.2.0

Cider and perry

14.2.4.0

Wines (other than grape)

14.2.5.0

Mead

14.2.6.0

Distilled spirituous beverages containing more than 15% alcohol

14.2.7.0

Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)

15.0.0.0

Ready-to-eat savouries

16.0.0.0

Prepared foods