{
  "url": "https://openlegislation.uk/eu-regulation-2006-780/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2006-780/annex.json",
  "legislation": "eur/2006/780",
  "legislation_title": "Commission Regulation (EC) No 780/2006 of 24 May 2006 amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2006-780",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Annex VI to Regulation (EEC) No 2092/91 is amended as follows:\n1.. The text under the heading ‘GENERAL PRINCIPLES’ is amended as follows:\n(a) The first paragraph is replaced by the following:\n‘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 1493/1999.\nProducts 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 780/2006, may be marketed until stocks are exhausted.’\n(b) The second paragraph is replaced by the following:\n‘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 Council shall apply.\nThe 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.’\n2.. Section A is amended as follows:\n(a) Subsection A.1 is replaced by the following:\n‘A.1.\nFood additives, including carriers\nMaximum levels available from all sources, expressed as SO2 in mg/l.\nIn this context, “fruit wine” is defined as wine made from fruits other than grapes.\n“Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk\nThe restriction concerns only animal products.\nThis 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.\nCode\nName\nPreparation of foodstuffs of plant origin\nPreparation of foodstuffs of animal origin\nSpecific conditions\nE 153\nVegetable carbon\nX\nAshy goat cheese\nMorbier cheese\nE 160b\nAnnatto, Bixin, Norbixin\nX\nRed Leicester cheese\nDouble Gloucester cheese\nScottish cheddar\nMimolette cheese\nE 170\nCalcium carbonate\nX\nX\nShall not be used for colouring or calcium enrichment of products\nE 220\nOr\nSulphur dioxide\nX\nX\nIn fruit wines without added sugar (including cider and perry) or in mead:\n50 mg\nFor cider and perry prepared with addition of sugars or juice concentrate after fermentation:\n100 mg\nE 224\nPotassium metabisulphite\nX\nX\nE 250\nOr\nSodium nitrite\nX\nMeat products\nFor E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg\nFor E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg\nFor E 250: maximum residual amount expressed as NaNO2: 50 mg/kg\nFor E 252: maximum residual amount expressed as NaNO3: 50 mg/kg\nE 252\nPotassium nitrate\nX\nE 270\nLactic acid\nX\nX\nE 290\nCarbon dioxide\nX\nX\nE 296\nMalic acid\nX\nE 300\nAscorbic acid\nX\nX\nMeat products\nE 301\nSodium ascorbate\nX\nMeat products in connection with nitrites or nitrates\nE 306\nTocopherol-rich extract\nX\nX\nAnti-oxidant for fats and oils\nE 322\nLecithins\nX\nX\nMilk products\nE 325\nSodium lactate\nX\nMilk-based and meat products\nE 330\nCitric acid\nX\nE 331\nSodium citrates\nX\nE 333\nCalcium citrates\nX\nE 334\nTartaric acid (L(+)–)\nX\nE 335\nSodium tartrates\nX\nE 336\nPotassium tartrates\nX\nE 341 (i)\nMonocalcium-phosphate\nX\nRaising agent for self raising flour\nE 400\nAlginic acid\nX\nX\nMilk-based products\nE 401\nSodium alginate\nX\nX\nMilk-based products\nE 402\nPotassium alginate\nX\nX\nMilk-based products\nE 406\nAgar\nX\nX\nMilk-based and meat products\nE 407\nCarrageenan\nX\nX\nMilk-based products\nE 410\nLocust bean gum\nX\nX\nE 412\nGuar gum\nX\nX\nE 414\nArabic gum\nX\nX\nE 415\nXanthan gum\nX\nX\nE 422\nGlycerol\nX\nFor plant extracts\nE 440 (i)\nPectin\nX\nX\nMilk-based products\nE 464\nHydroxypropyl methyl cellulose\nX\nX\nEncapsulation material for capsules\nE 500\nSodium carbonates\nX\nX\n“Dulce de leche” and soured-cream butter\nE 501\nPotassium carbonates\nX\nE 503\nAmmonium carbonates\nX\nE 504\nMagnesium carbonates\nX\nE 509\nCalcium chloride\nX\nMilk coagulation\nE 516\nCalcium sulphate\nX\nCarrier\nE 524\nSodium hydroxide\nX\nSurface treatment of “Laugengebäck”\nE 551\nSilicon dioxide\nX\nAnti-caking agent for herbs and spices\nE 553b\nTalc\nX\nX\nCoating agent for meat products\nE 938\nArgon\nX\nX\nE 939\nHelium\nX\nX\nE 941\nNitrogen\nX\nX\nE 948\nOxygen\nX\nX\n’\n(b) Subsection A.4, is replaced by the following:\n‘A.4.\nMicro-organism preparations\nAny 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 Council.’.\n(c) The following Sub-section A.6. is added:\n‘A.6.\nUse of certain colours for stamping products\nIn the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European Parliament and of the Council shall apply.’\n3.. Section B is replaced by the following:\n‘SECTION B —\nPROCESSING 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\nThe restriction concerns only animal products.\nPreparations of micro-organisms and enzymes:\nAny 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.\nOJ L 330, 5.12.1998, p. 32.\nName\nPreparation of foodstuffs of plant origin\nPreparation of foodstuffs of animal origin\nSpecific conditions\nWater\nX\nX\nDrinking water within the meaning of Council Directive 98/83/EC\nCalcium chloride\nX\nCoagulation agent\nCalcium carbonate\nX\nCalcium hydroxide\nX\nCalcium sulphate\nX\nCoagulation agent\nMagnesium chloride (or nigari)\nX\nCoagulation agent\nPotassium carbonate\nX\nDrying of grapes\nSodium carbonate\nX\nSugar(s) production\nCitric acid\nX\nOil production and hydrolysis of starch\nSodium hydroxide\nX\nSugar(s) production\nOil production from rape seed (Brassica spp)\nSulphuric acid\nX\nSugar(s) production\nIsopropanol (propanol-2-ol)\nX\nIn 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\nCarbon dioxide\nX\nX\nNitrogen\nX\nX\nEthanol\nX\nX\nSolvent\nTannic acid\nX\nFiltration aid\nEgg white albumen\nX\nCasein\nX\nGelatin\nX\nIsinglass\nX\nVegetal oils\nX\nX\nGreasing, releasing or anti-foaming agent\nSilicon dioxide gel or colloïdal solution\nX\nActivated carbon\nX\nTalc\nX\nBentonite\nX\nX\nSticking agent for mead\nKaolin\nX\nX\nPropolis\nDiatomaceous earth\nX\nPerlite\nX\nHazelnut shells\nX\nRice meal\nX\nBeeswax\nX\nReleasing agent\nCarnauba wax\nX\nReleasing agent\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ L 179, 14.7.1999, p. 1."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "OJ L 137, 25.5.2006, p. 9.’"
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "OJ L 61, 18.3.1995, p. 1.’"
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "In this context, “fruit wine” is defined as wine made from fruits other than grapes."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "Maximum levels available from all sources, expressed as SO2 in mg/l."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "The restriction concerns only animal products."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "“Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk"
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "OJ L 106, 17.4.2001, p. 1’."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "OJ L 237, 10.9.1994, p. 13.’"
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "OJ L 330, 5.12.1998, p. 32."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "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."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2006/780/annex",
    "retrieved_at": "2026-11-01T14:53:43.652201+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}