We have read and seen a myriad of news in recent months on the use of charcoal E153 in the bakery sector, the Ministry of Health The 22/12/15 has finally put a point to the question, this will allow the whole bakery industry to understand How to use and how to call all products made from vegetable charcoal.
The guideline in detail:
Subject: Bakery products with addition of charcoal E153
With reference to the question referred to in the object, taking into account the numerous requests for clarification, received from the various trade associations, about the growing spread on the market of bakery products marked by the presence of coal Vegetable (C.D. “Black Bread”), accompanied by different modalities for the presentation of the product, is the following for part of competence. In the light of existing regulatory provisions in this regard, it is considered that:
1. It is permissible to produce a “fine bakery product” called as such, which adds to the basic ingredients (water, yeast and flour), among others, also the charcoal as a dye additive and in the quantities permitted by the Regulation European Union (Reg. CE 1333/08 All. Part II E);
2. It is not permissible to name as “bread” the product referred to in point 1, nor to refer to “bread” in the labelling, presentation and advertising of the same, in so far as it is a prepackaged product as in the case of bulk products (article 18, Law 580/67);
3. It is not permissible to add in the labelling, presentation or advertising of the product referred to in point 1 any information referring to the beneficial effects of charcoal for the human organism, given the clear use of the same Only as a dye additive. You remain available for any clarification on the subject and waiting for a polite feedback.
Remember that the product in Europe is allowed, is not absolutely carcinogenic and is widely used in the pharmaceutical industry.
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