Department of Food and Nutritional Sciences, The University of Reading
Food Labelling in the UK - A supporting material page

Definition of 'carry over principle'

Under the controls on additives, if an additive is permitted in one food, where that food is subsequently used as an ingredient in another compound food, the presence of the additive in the compound food may be permitted under the principle of 'carry-over' (even though it might not be specifically permitted in the compound food).

In Article 20 of the Food Information Regulation, reference is made to points (a) and (b) of Article 18(1) of Regulation 1333/208. This states the following:

Carry-over principle

(1) The presence of a food additive shall be permitted:

(a) in a compound food other than as referred to in Annex II, where the food additive is permitted in one of the ingredients of the compound food;
(b) in a food to which a food additive, food enzyme or food flavouring has been added, where the food additive:

(i) is permitted in the food additive, food enzyme or food flavouring in accordance with this Regulation; and
(ii) has been carried over to the food via the food additive, food enzyme or food flavouring; and
(iii) has no technological function in the final food;

Article 18(1) of Regulation 1333/208

Note: In some foods the presence of certain additives due to carry-over is not permitted. These are listed in Annex II of Regulation 1333/2008 (Tables 1 and 2) which should be consulted for details (not provided here).

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