Maximum levels of food additives in tuna
- Food additives
Summary
This Regulation on food additives introduces maximum levels of ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) in tuna.
European Commission sets maximum levels for ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) in tuna
Commission Regulation (EU) 2022/1923 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of ascorbic acid (E300), sodium ascorbate (E301) and calcium ascorbate (E302) in tuna
Update
This Regulation on food additives introduces maximum levels of ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) in tuna.
Impacted Products
tuna
What is changing?
The Commission has amended Regulation 1333/2008 (Annex II, Part E) with maximum levels of ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) applied as antioxidants in thawed tuna sold as fresh tuna (unprocessed) or marinated tuna (processed).
The new maximum level for E300, E301, and E302 in tuna is 300 mg/kg, in both thawed tuna sold as fresh tuna (unprocessed) and marinated tuna (processed).
This replaces the previous maximum level for these additives at “quantum satis”.
E300, E301, and E302 are authorised singly or in combination (expressed as ascorbic acid). When in combination, the maximum limit applies to the sum of these substances.
Why?
The use of high amounts of these food additives in tuna for canning to artificially restore the colour of fresh tuna flesh provides an opportunity to deceptively market tuna for canning as fresh tuna, selling it at a higher price, misleading consumers about the product and exposing them to the risk of histamine poisoning.
Timeline
Notified 23 May 2022; adopted 10 October 2022.
What are the major implications for exporting countries?
Consignments of fresh or frozen tuna loins destined for the EU market can become subject to stricter border controls if exporting countries are found to be non-compliant with the general conditions for inclusion and use of these food additives (E300, E301, E302) in such products, in accordance with good manufacturing practice. Systematic or persistent non-compliance with the EU Regulations regarding these food additives may lead to temporary suspension of access to the EU market for these goods from implicated exporters.
Recommended Actions
Competent authorities in exporting countries must ensure that producers of tuna to be sold as fresh tuna (unprocessed) or marinated tuna (processed) use these food additives in accordance with good manufacturing practice and in compliance with the latest EU Regulations.
Background
Competent authorities regularly report cases where tuna loins sold as fresh are found to contain these food additives (E300, E301, E302) in amounts higher than necessary to achieve the typical antioxidant effect on fresh tuna. The competent authorities suspect that these food additives are being used in tuna for canning to restore their colour and place them on the market as fresh.
In the interest of legal certainty, and to ensure a high level of consumer protection and fair practices in food trade, the European Commission has set a maximum level of use in tuna of the additives in food categories 09.1.1 and 09.2 in Regulation 1333/2008 (Annex II, Part E).
Resources
EFSA (2015) Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. EFSA Journal, 13(5): 4087.
Sources
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European Commission sets maximum levels for ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) in tuna
Regulation
Regulation 2022/1923 as regards the use of ascorbic acid (E300), sodium ascorbate (E301) and calcium ascorbate (E302) in tuna
What is changing and why?
The European Commission has changed the maximum levels of ascorbic acid (E300), sodium ascorbate (E301), and calcium ascorbate (E302) applied as antioxidants in thawed tuna sold as fresh tuna (unprocessed) or marinated tuna (processed). This is because high amounts of these food additives in tuna for canning artificially restores the colour of fresh tuna flesh, providing an opportunity to deceptively market tuna for canning as fresh tuna.
The new maximum level of E300, E301, and E302 in tuna, in both thawed tuna sold as fresh tuna (unprocessed) and marinated tuna (processed), is 300 mg/kg. These additives are authorised singly or in combination. In the case of combinations, the maximum limit applies to the sum of these substances.
Actions
Competent authorities in exporting countries must ensure that producers of tuna to be sold as fresh tuna (unprocessed) or marinated tuna (processed) use these food additives in accordance with good manufacturing practice, and in compliance with the latest EU Regulations.
Timeline
Adopted 10 October 2022.
Disclaimer: Under no circumstances shall COLEAD be liable for any loss, damage, liability or expense incurred or suffered that is claimed to have resulted from the use of information available on this website or any link to external sites. The use of the website is at the user’s sole risk and responsibility. This information platform was created and maintained with the financial support of the European Union. Its contents do not, however, reflect the views of the European Union.