| Warning!!! : The content of the EC regulation 2092/91 and annexes is changing from time to time. We will try to update the text in our WebPages regularly but but we can't guarantee the absence of errors. For the fully consolidated version, please check the website of the EC! ANNEX VI (INGREDIENTS…)INTRODUCTIONFor the purposes of this Annex, the following definitions will apply: 1. ingredients: substances as defined in Article 4 of this Regulation under the restrictions as referred to in Article 6 (4) of Council Directive 79/112/EEC of 18 December 1978 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs for sale to the ultimate consumer (1). (1) OJ No L 33, 8. 2. 1979, p. 1 2.
ingredients of agricultural origin: 3.
ingredients of non-agricultural origin: ingredients
other than ingredients of agricultural origin and belonging to at least
one of the following categories: 4. processing aids: substances as defined in Article 1 (3) (a) of Council Directive 89/107/EEC (2) on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption; (2) OJ No L 40, 11. 2. 1989, p. 27. 5. food additives: substances as defined in Article 1 (1) and (2) of Directive 89/107/EEC and covered by that Directive or by a comprehensive Directive as referred to in Article 3 (1) of Directive 89/107/EEC; 6. carriers, including carrier solvents: food additives used to dissolve, dilute, disperse or otherwise physically modify a food additive without altering its technological function in order to facilitate its handling, application or use; 7. flavouring: substances and products as defined in Article 1 (2) of Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (3), and covered by that Directive. (3) OJ No L 184, 15. 7. 1988, p. 61. GENERAL PRINCIPLESSections 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 origin,
referred to in Article 1 (1) (b) of this Regulation, with the exception
of wines. SECTION A — INGREDIENTS OF NON-AGRICULTURAL ORIGIN(REFERRED TO IN ARTICLE 5(3)(c) AND ARTICLE 5(5a)(d) OF REGULATION (EEC) No 2092/91)
A.2. Flavourings within the meaning of Directive 88/388/EEC Substances and products as defined in Article 1 (2) (b) (i) and 1 (2) (c) of Directive 88/388/EEC labelled as natural flavouring substances or natural flavouring preparations, according to Article 9 (1) (d) and (2) of that Directive. A.3. Water and salt Drinking water A.4. Micro-organism preparations (i) Any preparations of micro-organisms normally used in food processing, with the exception of microorganisms genetically modified within the meaning of Article 2 (2) of Directive 90/220/EEC; A.5 Minerals (trace elements included), vitamins, aminoacids and other nitrogen compounds Minerals
(trace elements included), vitamins, aminoacids and other nitrogen compounds,
only authorized as far their use is legally required in the foodstuffs
in which they are incorporated. 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
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 micro-organisms genetically modified within the meaning of Article 2(2) of Directive 90/220/EEC, and with the exception of enzymes derived from genetically modified organisms within the meaning of Article 2(2) of Directive 90/220/EEC. SECTION C. INGREDIENTS OF AGRICULTURAL ORIGIN WHICH HAVE NOT BEEN PRODUCED ORGANICALLY, REFERRED TO IN ARTICLE 5(4) OF REGULATION (EEC) No 2092/91C.1. Unprocessed vegetable products as well as products derived therefrom by processes referred to under definition 2(a) of the introduction of this Annex: C.1.1. Edible fruits, nuts and seeds:
C.1.2. Edible spices and herbs:
C.1.3. Miscellaneous: algae, including seaweed, permitted in conventional foodstuffs preparation C.2. Vegetable products, processed by processes as referred to under definition 2(b) of the introduction of this Annex C.2.1. Fats and oils whether or not refined, but not chemically modified, derived from plants other than:
C.2.2. The following sugars, starches and other products from cereals and tubers: beet sugar, until 1.4.2003 only C.2.3. Miscellaneous:
rum, only obtained from cane sugar
juice C.3. Animal products: aquatic organisms, not originating from aquaculture, and permitted in conventional foodstuffs preparation - buttermilk powder until 31.8.2001 only - gelatin - honey until 28.2.2001 only - lactose until 31.8.2001 only - whey powder “herasuola” - casings, until 1 April 2004 only Warning!!! : The content of the EC regulation 2092/91 and annexes is changing from time to time. We will try to update the text in our WebPages regularly but but we can't guarantee the absence of errors. For the fully consolidated version, please check the website of the EC!
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