Annex

Annex VI to Regulation (EEC) No 2092/91 is amended as follows:

1. (1)

   the fourth paragraph under the heading ‘GENERAL PRINCIPLES’ is replaced by the following:

   ‘The use of the following substances shall be re-examined before 31 December 2010:

   • Sodium nitrite and potassium nitrate in Sub-section A.1 with a view to withdrawing these additives;

   • Sulphur dioxide and potassium metabisulphite in Sub-section A.1;

   • Hydrochloric acid in Sub-section B for the processing of Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese, and Leidse Nagelkaas.

   The re-examination referred to in the first indent 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.’

2. (2)

   Section A is amended as follows:

   1. (a)

      in sub-section A.1 the entry for E 160b is replaced by the following:

      Code	Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘E 160b	Annatto, Bixin, Norbixin		X	Red Leicester cheese Double Gloucester cheese Cheddar Mimolette cheese’

   2. (b)

      in sub-section A.1 the entry for E 500 is replaced by the following:

      ‘

      Dulce de leche“Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk
      The restriction concerns only animal products.’;
      Code	Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘E 500	Sodium carbonates	X	X	“Dulce de leche”f1 soured-cream butter and sour milk cheesef2

      ’ or

3. (3)

   Section B is amended as follows:

   1. (a)

      the entry for ‘citric acid’ is replaced by the following entries:

      The restriction concerns only animal products.
      The restriction concerns only plant products.’;
      Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘Lactic acid		X	For the regulation of the pH of the brine bath in cheese productionf3
      Citric acid	X	X	For the regulation of the pH of the brine bath in cheese production Oil production and hydrolysis of starchf4

   2. (b)

      the entry for ‘sulphuric acid’ is replaced by the following entries:

      The restriction concerns only animal products.
      The restriction concerns only plant products.’;
      Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘Sulphuric acid	X	X	Gelatine productionf5 Sugar(s) productionf6
      Hydrochloric acid		X	Gelatine production For the regulation of the pH of the brine bath in the processing of Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese and Leidse Nagelkaas
      Ammonium hydroxide		X	Gelatine production
      Hydrogen peroxide		X	Gelatine production

   3. (c)

      the entries for ‘Talc’, ‘Bentonite’ and ‘Kaolin’ are replaced by the following:

      The restriction concerns only animal products.’;
      Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘Talc	X		In compliance with the specific purity criteria for food additive E 553b
      Bentonite	X	X	Sticking agent for meadf7 In compliance with the specific purity criteria for food additive E 558
      Kaolin	X	X	Propolis In compliance with the specific purity criteria for food additive E 559

   4. (d)

      the following entry is inserted after the entry for ‘Kaolin’:

      The restriction concerns only animal products.’;
      Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘Cellulose	X	X	Gelatine productionf8

   5. (e)

      the entries for ‘Diatomaceous earth’ and ‘Perlite’ are replaced by the following:

      The restriction concerns only animal products.’;
      Name	Preparation of foodstuffs of plant origin	Preparation of foodstuffs of animal origin	Specific conditions
      ‘Diatomaceous earth	X	X	Gelatine productionf9
      Perlite	X	X	Gelatine production

   6. (f)

      the entry for ‘Preparations of microorganisms and enzymes’ is replaced by the following:

      ‘Preparations of microorganisms and enzymes:

      Any preparations of microorganisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified microorganisms and with the exception of enzymes derived from “genetically modified organisms” within the meaning of Directive 2001/18/EC (*).’