Governmental Decree No. HG229/2013 validating the Sanitary Regulation on food additives.

This Regulation lays down rules on food additives used in foodstuffs with a view to ensuring the efficient functioning of the internal market, a high level of public health protection and a high level of consumer protection, including good food trade practices, with the consideration, where necessary, environmental protection. This Regulation provides for: (a) the national list of food additives authorized for use in food products and the conditions for use, in accordance with Appendix No. 1 to this Regulation; (b) the national list of food additives, including raw substances, authorized for use in food additives, food enzymes, food flavors and nutrients, and the conditions for their use, in accordance with Annex No. 2 to this Regulation; (c) a list of food colorings referred to in paragraph 54 of this Regulation, for which food labels include additional information; (d) conditions for the use of food additives in food products, including food additives, food enzymes and food flavors; (e) rules for labelling food additives sold as such. Only food additives included in the national list of food additives authorized for use in food products and the conditions for their use in accordance with Annex No. 1 to this Regulation may be placed on the market as such and used in food products under the conditions provided for in this list. Only food additives included in the national list of food additives, including raw materials authorized for use in food additives, food enzymes, food flavorings and nutrients, and the conditions for their use in accordance with Annex No. 2 to this Regulation, may be used in food additives, food enzymes and food flavorings under the conditions specified in this list. To be included in the national lists given in Annexes No. 1 and 2 to this Regulation, a food additive must be of benefit and interest to the consumer and, therefore, must serve one or more of the following purposes: (a) maintaining the nutritional quality of the food product; (b) providing ingredients or components necessary for food products intended for consumer groups with special dietary needs; (c) improving the storage capacity or stability of the food product or improving its organoleptic properties, provided that the nature, substance or quality of the food product is not changed in such a way as to mislead the consumer; (d) facilitating the production, processing, preparation, packaging, transportation or storage of food products, including food additives, food enzymes and food flavors, provided that the food additive is not used in order to hide the consequences of the use of spoiled raw materials or the use of undesirable practices, including unsanitary practices, during any of these activities.