ANNEX
Annex VI to Regulation (EEC) No 2092/91 is amended as follows:
- 1.
The text under the heading ‘GENERAL PRINCIPLES’ is amended as follows:
- (a)
The first paragraph is replaced by the following:
Sections A, B and C cover the ingredients and processing aids which may be used in the preparation of foodstuffs composed essentially of one or more ingredients of plant and/or animal origin, referred to in Article 1(1)(b) of this Regulation, with the exception of wines covered by Council Regulation (EC) No 1493/19993.
Products of animal origin bearing an indication referring to the organic production method, which have been lawfully produced before the date of application of Commission Regulation (EC) No 780/20064, may be marketed until stocks are exhausted.
- (b)
The second paragraph is replaced by the following:
When a foodstuff is composed of ingredients of plant and animal origin, the rules established in Article 3 of Directive 95/2/EC of the European Parliament and of the Council5 shall apply.
The inclusion in Sub-section A.1 of sodium nitrite and potassium nitrate shall be re-examined before 31 December 2007, with a view to limiting or withdrawing the use of these additives.
- (a)
- 2.
Section A is amended as follows:
- (a)
Subsection A.1 is replaced by the following:
A.1.Food additives, including carriers
Code
Name
Preparation of foodstuffs of plant origin
Preparation of foodstuffs of animal origin
Specific conditions
E 153
Vegetable carbon
X
Ashy goat cheese
Morbier cheese
E 160b
Annatto, Bixin, Norbixin
X
Red Leicester cheese
Double Gloucester cheese
Scottish cheddar
Mimolette cheese
E 170
Calcium carbonate
X
X
Shall not be used for colouring or calcium enrichment of products
E 220
Or
Sulphur dioxide
X
X
In fruit wines7 without added sugar (including cider and perry) or in mead:
50 mg6
For cider and perry prepared with addition of sugars or juice concentrate after fermentation:
100 mg6
E 224
Potassium metabisulphite
X
X
E 250
Or
Sodium nitrite
X
Meat products10
For E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg
For E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg
For E 250: maximum residual amount expressed as NaNO2: 50 mg/kg
For E 252: maximum residual amount expressed as NaNO3: 50 mg/kg
E 252
Potassium nitrate
X
E 270
Lactic acid
X
X
E 290
Carbon dioxide
X
X
E 296
Malic acid
X
E 300
Ascorbic acid
X
X
Meat products9
E 301
Sodium ascorbate
X
Meat products in connection with nitrites or nitrates9
E 306
Tocopherol-rich extract
X
X
Anti-oxidant for fats and oils
E 322
Lecithins
X
X
Milk products9
E 325
Sodium lactate
X
Milk-based and meat products
E 330
Citric acid
X
E 331
Sodium citrates
X
E 333
Calcium citrates
X
E 334
Tartaric acid (L(+)–)
X
E 335
Sodium tartrates
X
E 336
Potassium tartrates
X
E 341 (i)
Monocalcium-phosphate
X
Raising agent for self raising flour
E 400
Alginic acid
X
X
Milk-based products9
E 401
Sodium alginate
X
X
Milk-based products9
E 402
Potassium alginate
X
X
Milk-based products9
E 406
Agar
X
X
Milk-based and meat products9
E 407
Carrageenan
X
X
Milk-based products9
E 410
Locust bean gum
X
X
E 412
Guar gum
X
X
E 414
Arabic gum
X
X
E 415
Xanthan gum
X
X
E 422
Glycerol
X
For plant extracts
E 440 (i)
Pectin
X
X
Milk-based products9
E 464
Hydroxypropyl methyl cellulose
X
X
Encapsulation material for capsules
E 500
Sodium carbonates
X
X
E 501
Potassium carbonates
X
E 503
Ammonium carbonates
X
E 504
Magnesium carbonates
X
E 509
Calcium chloride
X
Milk coagulation
E 516
Calcium sulphate
X
Carrier
E 524
Sodium hydroxide
X
Surface treatment of “Laugengebäck”
E 551
Silicon dioxide
X
Anti-caking agent for herbs and spices
E 553b
Talc
X
X
Coating agent for meat products
E 938
Argon
X
X
E 939
Helium
X
X
E 941
Nitrogen
X
X
E 948
Oxygen
X
X
Maximum levels available from all sources, expressed as SO2 in mg/l.
In this context, “fruit wine” is defined as wine made from fruits other than grapes.
“Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk
The restriction concerns only animal products.
This additive can only be used if it has been demonstrated to the satisfaction of the competent authority that no technological alternative giving the same sanitary guarantees and/or allowing to maintain the specific features of the product, is available.
- (b)
Subsection A.4, is replaced by the following:
A.4.Micro-organism preparations
Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified micro-organisms within the meaning of Directive 2001/18/EC of the European Parliament and of the Council11.
- (c)
The following Sub-section A.6. is added:
A.6.Use of certain colours for stamping products
In the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European Parliament and of the Council12 shall apply.
- (a)
- 3.
Section B is replaced by the following:
SECTION B —PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION REFERRED TO IN ARTICLE 5(3)(D) AND ARTICLE 5(5A)(E) OF REGULATION (EEC) No 2092/91
Name
Preparation of foodstuffs of plant origin
Preparation of foodstuffs of animal origin
Specific conditions
Water
X
X
Drinking water within the meaning of Council Directive 98/83/EC14
Calcium chloride
X
Coagulation agent
Calcium carbonate
X
Calcium hydroxide
X
Calcium sulphate
X
Coagulation agent
Magnesium chloride (or nigari)
X
Coagulation agent
Potassium carbonate
X
Drying of grapes
Sodium carbonate
X
Sugar(s) production
Citric acid
X
Oil production and hydrolysis of starch
Sodium hydroxide
X
Sugar(s) production
Oil production from rape seed (Brassica spp)
Sulphuric acid
X
Sugar(s) production
Isopropanol (propanol-2-ol)
X
In the crystallisation process in sugar preparation; in due respect of the provisions of Council Directive 88/344/EEC, for a period expiring on 31/12/2006
Carbon dioxide
X
X
Nitrogen
X
X
Ethanol
X
X
Solvent
Tannic acid
X
Filtration aid
Egg white albumen
X
Casein
X
Gelatin
X
Isinglass
X
Vegetal oils
X
X
Greasing, releasing or anti-foaming agent
Silicon dioxide gel or colloïdal solution
X
Activated carbon
X
Talc
X
Bentonite
X
X
Sticking agent for mead13
Kaolin
X
X
Propolis13
Diatomaceous earth
X
Perlite
X
Hazelnut shells
X
Rice meal
X
Beeswax
X
Releasing agent
Carnauba wax
X
Releasing agent
The restriction concerns only animal products.
Preparations of micro-organisms and enzymes:
Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified micro-organisms and with the exception of enzymes derived from “genetically modified organisms” within the meaning of Directive 2001/18/EC.