1.For the purpose of Article 19(2)(b) of Regulation (EC) No 834/2007, only the following substances can be used in the processing of organic food, with the exception of wine:
(a)substances listed in Annex VIII to this Regulation;
(b)preparations of micro-organisms and enzymes normally used in food processing;
(c)substances, and products as defined in Articles 1(2)(b)(i) and 1(2)(c) of Council Directive 88/388/EEC(1) labelled as natural flavouring substances or natural flavouring preparations, according to Articles 9(1)(d) and (2) of that Directive.
(d)colours for stamping meat and eggshells in accordance with, respectively, Article 2(8) and Article 2(9) of European Parliament and Council Directive 94/36/EC(2);
(e)drinking water and salt (with sodium chloride or potassium chloride as basic components) generally used in food processing;
(f)minerals (trace elements included), vitamins, aminoacids, and micronutrients, only authorised as far their use is legally required in the foodstuffs in which they are incorporated.
2.For the purpose of the calculation referred to in Article 23(4)(a)(ii) of Regulation (EC) No 834/2007,
(a)food additives listed in Annex VIII and marked with an asterisk in the column of the additive code number, shall be calculated as ingredients of agricultural origin;
(b)preparations and substances referred to in paragraph (1)(b),(c),(d),(e) and (f) of this Article and substances not marked with an asterisk in the column of the additive code number shall not be calculated as ingredients of agricultural origin.
3.The use of the following substances listed in Annex VIII shall be re-examined before 31 December 2010:
(a)Sodium nitrite and potassium nitrate in Section A with a view to withdrawing these additives;
(b)Sulphur dioxide and potassium metabisulphite in Section A;
(c)Hydrochloric acid in Section B for the processing of Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese, and Leidse Nagelkaas.
The re-examination referred to in point (a) shall take account of the efforts made by Member States to find safe alternatives to nitrites/nitrates and in establishing educational programmes in alternative processing methods and hygiene for organic meat processors/manufacturers.