{
  "url": "https://openlegislation.uk/eu-regulation-2019-2164/annex-IV",
  "json_url": "https://openlegislation.uk/eu-regulation-2019-2164/annex-IV.json",
  "legislation": "eur/2019/2164",
  "legislation_title": "Commission Implementing Regulation (EU) 2019/2164 of 17 December 2019 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-2019-2164",
  "path": "annex/IV",
  "kind": "annex",
  "number": "IV",
  "heading": null,
  "text": "‘ANNEX VIII\nCertain products and substances for use in production of processed organic food, yeast and yeast products referred to in Article 27(1)(a) and Article 27a(a)\nSECTION A — FOOD ADDITIVES, INCLUDING CARRIERS\nFor the purpose of the calculation referred to in Article 23(4)(a)(ii) of Regulation (EC) No 834/2007, food additives marked with an asterisk in the column of the code number, shall be calculated as ingredients of agricultural origin\nCommission Implementing Directive (EU) 2017/1279 of 14 July 2017 amending Annexes I to V to Council Directive 2000/29/EC on protective measures against the introduction into the Community of organisms harmful to plants or plant products and against their spread within the Community (OJ L 184, 15.7.2017, p. 33).\nCode\nName\nPreparation of foodstuffs of\nSpecific conditions and restrictions in addition to Regulation (EC) No 1333/2008\nplant origin\nAnimal origin\nE 153\nVegetable carbon\nX\nAshy goat cheese\nMorbier cheese\nE 160b*\nAnnatto, Bixin, Norbixin\nX\nRed Leicester cheese\nDouble Gloucester cheese\nCheddar\nMimolette cheese\nE 170\nCalcium carbonate\nX\nX\nShall not be used for colouring or calcium enrichment of products\nE 220\nSulphur dioxide\nX\nX(Only for mead)\nIn fruit wines (wine made from fruits other than grapes, including cider and perry) and mead with and without added sugar: 100 mg/l (Maximum levels available from all sources, expressed as SO2 in mg/l)\nE 223\nSodium metabisulphite\nX\nCrustaceans\nE 224\nPotassium metabisulphite\nX\nX (Only for mead)\nIn fruit wines (wine made from fruits other than grapes, including cider and perry) and mead with and without added sugar: 100 mg/l (Maximum levels available from all sources, expressed as SO2 in mg/l)\nE250\nSodium nitrite\nX\nFor meat products. May only be used, if it has been demonstrated to the satisfaction of the competent authority that no technological alternative, giving the same guarantees and/or allowing to maintain the specific features of the product, is available. Not in combination with E252. Indicative ingoing amount expressed as NaNO2: 80 mg/kg, maximum residual amount expressed as NaNO2: 50 mg/kg\nE252\nPotassium nitrate\nX\nFor meat products. May only be used, if it has been demonstrated to the satisfaction of the competent authority that no technological alternative, giving the same guarantees and/or allowing to maintain the specific features of the product, is available. Not in combination with E250. Indicative ingoing amount expressed as NaNO3: 80 mg/kg, maximum residual amount expressed as NaNO3: 50 mg/kg\nE 270\nLactic acid\nX\nX\nE 290\nCarbon dioxide\nX\nX\nE 296\nMalic acid\nX\nE 300\nAscorbic acid\nX\nX\nWith regard to foodstuffs of animal origin: Meat products\nE 301\nSodium ascorbate\nX\nWith regard to foodstuffs of animal origin: Meat products in connection with nitrates and nitrites\nE 306(*)\nTocopherol-rich extract\nX\nX\nAnti-oxidant\nE 322(*)\nLecithins\nX\nX\nWith regard to foodstuffs of animal origin: Milk products.\nOnly when derived from organic production. Applicable as of 1 January 2022. Until that date, only when derived from organic raw material.\nE 325\nSodium lactate\nX\nMilk-based and meat products\nE 330\nCitric acid\nX\nX\nE 331\nSodium citrates\nX\nX\nE 333\nCalcium citrates\nX\nE 334\nTartaric acid (L(+)-)\nX\nX(Only for mead)\nWith regard to foodstuffs of animal origin: Mead.\nE 335\nSodium tartrates\nX\nE 336\nPotassium tartrates\nX\nE 341 (i)\nMonocalcium phosphate\nX\nRaising agent for self-raising flour\nE 392*\nExtracts of Rosemary\nX\nX\nOnly when derived from organic production\nE 400\nAlginic acid\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products\nE 401\nSodium alginate\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products\nE 402\nPotassium alginate\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products\nE 406\nAgar\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products and meat products\nE 407\nCarrageenan\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products\nE 410*\nLocust bean gum\nX\nX\nOnly when derived from organic production. Applicable as of 1 January 2022.\nE 412*\nGuar gum\nX\nX\nOnly when derived from organic production. Applicable as of 1 January 2022.\nE 414*\nArabic gum\nX\nX\nOnly when derived from organic production. Applicable as of 1 January 2022.\nE 415\nXanthan gum\nX\nX\nE 417\nTara gum powder\nX\nX\nThickener\nOnly when derived from organic production. Applicable as of 1 January 2022.\nE 418\nGellan gum\nX\nX\nHigh-acyl form only\nOnly when derived from organic production. Applicable as of 1 January 2022.\nE 422\nGlycerol\nX\nX\nOnly from plant origin\nOnly when derived from organic production. Applicable as of 1 January 2022.\nFor plant extracts, flavourings, humectant in gel capsules and as a surface coating of tablets\nE 440 (i)*\nPectin\nX\nX\nWith regard to foodstuffs of animal origin: milk-based products\nE 464\nHydroxypropyl methyl cellulose\nX\nX\nEncapsulation material for capsules\nE 500\nSodium carbonates\nX\nX\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” and regulation of acidity in organic flavourings\nE 551\nSilicon dioxide\nX\nX\nFor herbs and spices in dried powdered form, flavourings and propolis\nE 553b\nTalc\nX\nX\nWith regard to foodstuffs of animal origin: surface treatment of sausages\nE 901\nBeeswax\nX\nAs a glazing agent for confectionary only.\nBeeswax from organic production\nE 903\nCarnauba wax\nX\nAs a glazing agent for confectionary\nAs a mitigating method for mandatory extreme cold treatment of fruit as a quarantine measure against harmful organisms (Commission Implementing Directive (EU) 2017/1279)\nOnly when derived from organic production. Applicable as of 1 January 2022. Until that date, only when derived from organic raw material.\nE 938\nArgon\nX\nX\nE 939\nHelium\nX\nX\nE 941\nNitrogen\nX\nX\nE 948\nOxygen\nX\nX\nE 968\nErythritol\nX\nX\nOnly when derived from organic production without using ion exchange technology\nSECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION\nName\nPreparation of all foodstuffs of plant origin\nPreparation of all foodstuffs of animal origin\nSpecific conditions and restrictions in addition to Regulation (EU) No 1333/2008\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\nWith regard to foodstuffs of plant origin: drying of grapes\nSodium carbonate\nX\nX\nLactic acid\nX\nWith regard to foodstuffs of animal origin: for the regulation of the pH of the brine bath in cheese production\nL(+)lactic acid from fermentation\nX\nWith regard to foodstuffs of plant origin: for the preparation of plant protein extracts\nCitric acid\nX\nX\nSodium hydroxide\nX\nWith regard to foodstuffs of plant origin: for sugar(s) production; for oil production excluding olive oil production; for the preparation of plant protein extracts\nSulphuric acid\nX\nX\nGelatine production\nSugar(s) production\nHop extract\nX\nWith regard to foodstuffs of plant origin: only for antimicrobial purposes in production of sugar.\nWhen available from organic production\nPine rosin extract\nX\nWith regard to foodstuffs of plant origin: only for antimicrobial purposes in production of sugar.\nWhen available from organic production\nHydrochloric acid\nX\nWith regard to foodstuffs of animal origin: 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\nAmmonium hydroxide\nX\nWith regard to foodstuffs of animal origin: gelatine production\nHydrogen peroxide\nX\nWith regard to foodstuffs of animal origin: gelatine production\nCarbon dioxide\nX\nX\nNitrogen\nX\nX\nEthanol\nX\nX\nSolvent\nTannic acid\nX\nFiltration aid\nEgg white albumin\nX\nCasein\nX\nGelatin\nX\nIsinglass\nX\nVegetable oils\nX\nX\nGreasing, releasing or anti-foaming agent.\nOnly when derived from organic production\nSilicon dioxide gel or colloidal solution\nX\nActivated carbon\nX\nTalc\nX\nIn compliance with the specific purity criteria for food additive E 553b\nBentonite\nX\nX\nWith regard to foodstuffs of animal origin: as a sticking agent for mead\nCellulose\nX\nX\nWith regard to foodstuffs of animal origin: Gelatine production\nDiatomaceous earth\nX\nX\nWith regard to foodstuffs of animal origin: Gelatine production\nPerlite\nX\nX\nWith regard to foodstuffs of animal origin: Gelatine production\nHazelnut shells\nX\nRice meal\nX\nBeeswax\nX\nReleasing agent.\nBeeswax from organic production\nCarnauba wax\nX\nReleasing agent.\nOnly when derived from organic production.\nApplicable as of 1 January 2022. Until that date, only when derived from organic raw material\nAcetic acid/vinegar\nX\nOnly when derived from organic production.\nFor fish processing only. From natural fermentation, Not to be 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)\nSECTION C — PROCESSING AIDS FOR THE PRODUCTION OF YEAST AND YEAST PRODUCTS\nName\nPrimary yeast\nYeast confections/ formulations\nSpecific conditions\nCalcium chloride\nX\nCarbon dioxide\nX\nX\nCitric acid\nX\nFor the regulation of the pH in yeast production\nLactic acid\nX\nFor the regulation of the pH in yeast production\nNitrogen\nX\nX\nOxygen\nX\nX\nPotato starch\nX\nX\nFor filtering\nOnly when derived from organic production\nSodium carbonate\nX\nX\nFor the regulation of the pH\nVegetable oils\nX\nX\nGreasing, releasing or anti-foaming agent Only when derived from organic production\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Commission Implementing Directive (EU) 2017/1279 of 14 July 2017 amending Annexes I to V to Council Directive 2000/29/EC on protective measures against the introduction into the Community of organisms harmful to plants or plant products and against their spread within the Community (OJ L 184, 15.7.2017, p. 33)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2019/2164/annex/IV",
    "retrieved_at": "2026-11-01T14:42:55.343921+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."
}