{
  "url": "https://openlegislation.uk/eu-regulation-2016-673/annex-III",
  "json_url": "https://openlegislation.uk/eu-regulation-2016-673/annex-III.json",
  "legislation": "eur/2016/673",
  "legislation_title": "Commission Implementing Regulation (EU) 2016/673 of 29 April 2016 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2016-673",
  "path": "annex/III",
  "kind": "annex",
  "number": "III",
  "heading": null,
  "text": "Annex VIII to Regulation (EC) No 889/2008 is amended as follows.\n(1) The note above the title of Section A, the note below the title of Section B and the first column of the tables in Sections A and B with the heading ‘Authorisation’ are deleted.\n(2) Section A is amended as follows:\n(a) the rows relating to sulphur dioxide, potassium metabisulphite, tocopherol-rich extract, lecithins, citric acid, sodium citrate, tartaric acid, glycerol, sodium carbonate, silicon dioxide, sodium hydroxide are replaced by the following rows:\nIn this context, “fruit wine” is defined as wine made from fruits other than grapes (including cider and perry).\nMaximum levels available from all sources, expressed as SO2 in mg/l.\nAs from 1 January 2019.’\n‘E 220\nSulphur dioxide\nX\nX (Only for mead)\nIn fruit wines and mead with and without added sugar):100 mg\nE 224\nPotassium metabisulphite\nX\nX (Only for mead)\nIn fruit wines and mead with and without added sugar):100 mg.\nE 306\nTocopherol-rich extract\nX\nX\nAnti-oxidant\nE 322\nLecithins\nX\nX\nMilk products (2)\nOnly when derived from organic raw material\nE 330\nCitric acid\nX\nX\nE 331\nSodium citrate\nX\nX\nE 334\nTartaric acid (L(+)–)\nX\nX (Only for mead)\nE 422\nGlycerol\nX\nFrom plant origin.\nFor plant extracts and flavourings\nE 500\nSodium carbonate\nX\nX\nE 551\nSilicon dioxide gel or colloidal solution\nX\nX\nFor herbs and spices in dried powdered form\nFlavourings and propolis\nE 524\nSodium hydroxide\nX\nSurface treatment of “Laugengebäck” and regulation of acidity in organic flavourings\n(b) the following rows are inserted in the order of the code numbers:\n‘\nE 418\nGellan gum\nX\nX\nHigh-acyl form only\nE 901\nBeeswax\nX\nAs a glazing agent for confectionary only.\nBeeswax from organic beekeeping\nE 903\nCarnauba wax\nX\nAs a glazing agent for confectionary only.\nOnly when derived from organic raw material\n’\n(c) the following row is added:\n‘\nE 968\nErythritol\nX\nX\nOnly when derived from organic production without using ion exchange technology\n’\n(3) Section B is amended as follows:\n(a) the rows relating to sodium carbonate, citric acid, sodium hydroxide, vegetable oils, bentonite, beeswax and carnauba wax are replaced by the following rows:\n‘\nSodium carbonate\nX\nX\nCitric acid\nX\nX\nSodium hydroxide\nX\nFor sugar(s) production.\nFor oil production excluding olive oil production\nVegetable oils\nX\nX\nGreasing, releasing or anti-foaming agent.\nOnly when derived from organic production\nBentonite\nX\nX\nSticking agent for mead (1)\nBeeswax\nX\nReleasing agent.\nBeeswax from organic beekeeping\nCarnauba wax\nX\nReleasing agent.\nOnly when derived from organic raw material\n’\n(b) the row relating to kaolin is deleted;\n(c) the following rows are added:\n‘\nAcetic acid/vinegar\nX\nOnly when derived from organic production.\nFor fish processing, only from biotechnological source, except if produced by or from GMO\nThiamin hydrochloride\nX\nX\nOnly for use in processing of fruit wines, including cider and perry and mead\nDiammonium phosphate\nX\nX\nOnly for use in processing of fruit wines, including cider and perry and mead\nWood fibre\nX\nX\nThe source of timber should be restricted to certified, sustainably harvested wood.\nWood used must not contain toxic components (post-harvest treatment, naturally occurring toxins or toxins from micro-organisms)\n’\n(4) In Section C, the rows relating to potato starch and vegetable oils are replaced by the following rows:\n‘\nPotato starch\nX\nX\nFor filtering\nOnly when derived from organic production\nVegetable oils\nX\nX\nGreasing, releasing or anti-foaming agent\nOnly when derived from organic production\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "In this context, “fruit wine” is defined as wine made from fruits other than grapes (including cider and perry)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Maximum levels available from all sources, expressed as SO2 in mg/l."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "As from 1 January 2019.’"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2016/673/annex/III",
    "retrieved_at": "2026-11-01T14:45:51.955580+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."
}