# Commission Regulation (EC) No 123/2008 of 12 February 2008 amending and correcting Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs, Annex

Extent: E+W+S+N.I.

Annex VI to Regulation (EEC) No 2092/91 is amended as follows:
(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) Section A is amended as follows:
(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’
(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” soured-cream butter and sour milk cheese
’ or
(3) Section B is amended as follows:
(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 production
Citric acid
X
X
For the regulation of the pH of the brine bath in cheese production
Oil production and hydrolysis of starch
(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 production
Sugar(s) production
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
(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 mead
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
(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 production
(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 production
Perlite
X
X
Gelatine production
(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 (*).’

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Source: https://www.legislation.gov.uk/eur/2008/123/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-123/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.