3. FOOD ADDITIVES
Maximum Level
Additives
3.1 Colouring Matter
Erythrosine (to colour cherries) Limited by Good
Manufacturing Practice
3.2 Flavours
3.2.1 Cherry Laurel Oil (to flavour artificially coloured 10 mg/kg in the total
cherries only) product
3.2.2 Bitter Almond Oil (to flavour artificially coloured 40 mg/kg in the total
cherries only) product
3.2.3 Natural flavours and nature-identical flavours Limited by Good
Manufacturing Practice