Commission Directive 96/77/EC of 2 December 1996 laying down specific purity criteria on food additives other than colours and sweeteners (Text with EEA relevance)
Modified by
Commission Directive 98/86/ECof 11 November 1998amending Commission Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 31998L0086, December 9, 1998
Commission Directive 2000/63/ECof 5 October 2000amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32000L0063, October 30, 2000
Commission Directive 2001/30/ECof 2 May 2001amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32001L0030, May 31, 2001
Commission Directive 2002/82/ECof 15 October 2002amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32002L0082, October 28, 2002
Commission Directive 2003/95/ECof 27 October 2003amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32003L0095, October 31, 2003
Commission Directive 2004/45/ECof 16 April 2004amending Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32004L0045, April 20, 2004
Commission Directive 2006/129/ECof 8 December 2006amending and correcting Directive 96/77/EC laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance), 32006L0129, December 9, 2006
Commission Directive 2008/84/ECof 27 August 2008laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance)(Codified version), 32008L0084, September 20, 2008
Commission Directive 96/77/ECof 2 December 1996laying down specific purity criteria on food additives other than colours and sweeteners(Text with EEA relevance)THE COMMISSION OF THE EUROPEAN COMMUNITIES,Having regard to the Treaty establishing the European Community,Having regard to Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumptionOJ No L 40, 11. 2. 1989, p. 27., as amended by European Parliament and Council Directive 94/34/ECOJ No L 237, 10. 9. 1994, p. 1., and in particular Article 3 (3) (a) thereof,After consulting the Scientific Committee for Food,Whereas it is necessary to establish purity criteria for all additives other than colours and sweeteners mentioned in European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweetenersOJ No L 61, 18. 3. 1995, p. 1.;Whereas it is necessary to replace the purity criteria set out in Council Directive 65/66/EEC of 26 January 1965 laying down specific criteria of purity for preservatives authorized for use in foodstuffs intended for human consumptionOJ No 22, 9. 2. 1965, p. 373., as last amended by Directive 86/604/EECOJ No L 352, 13. 12. 1986, p. 45.;Whereas it is necessary to replace the purity criteria set out in Council Directive 78/664/EEC of 25 July 1978 laying down specific criteria of purity for antioxidants which may be used in foodstuffs intended for human consumptionOJ No L 223, 14. 8. 1978, p. 30., as amended by Directive 82/712/EECOJ No L 297, 23. 10. 1982, p. 31.;Whereas Directives 65/66/EEC and 78/664/EEC should be repealed accordingly;Whereas it is necessary to take into acount the specifications and analytical techniques for additives as set out in the Codex Alimentarius as drafted by the Joint FAO/WHO Expert Committee on Food Additives (Jecfa);Whereas food additives, if prepared by production methods or starting materials significantly different from those included in the evaluation of the Scientific Committee for Food, or if different from those mentioned in this Directive, should be submitted for evaluation by the Scientific Committee for Food for the purposes of a full evaluation with emphasis on the purity criteria;Whereas, the measures provided for in this Directive are in accordance with the opinion of the Standing Committee for Foodstuffs,HAS ADOPTED THIS DIRECTIVE: