{
  "url": "https://openlegislation.uk/food-labelling-amendment-england-no-2-regulations-2005/schedule",
  "json_url": "https://openlegislation.uk/food-labelling-amendment-england-no-2-regulations-2005/schedule.json",
  "legislation": "uksi/2005/2057",
  "legislation_title": "The Food Labelling (Amendment) (England) (No. 2) Regulations 2005",
  "legislation_url": "https://openlegislation.uk/food-labelling-amendment-england-no-2-regulations-2005",
  "path": "schedule",
  "kind": "schedule",
  "number": null,
  "heading": "NEW SCHEDULE 2A TO BE INSERTED IN THE FOOD LABELLING REGULATIONS 1996",
  "text": "“SCHEDULE 2A\nLIST OF INGREDIENTS WHICH ORIGINATE FROM ALLERGENIC INGREDIENTS AND IN RESPECT OF WHICH THE ALLERGEN LABELLING REQUIREMENTS DO NOT APPLY\nRegulations 13(8)(c) and 34b(3)\nColumn 1\nColumn 2\nAllergenic ingredient\nExempt ingredients originating from allergenic ingredient\nCereals containing gluten\nWheat based glucose syrups including dextrose.1\nWheat based maltodextrins1.\nGlucose syrups based on barley.\nCereals used in distillates for spirits.\nEggs\nLysozym (produced from egg) used in wine.\nAlbumin (produced from egg) used as fining agent in wine and cider.\nFish\nFish gelatine used as a carrier for vitamin or carotenoid preparations and flavours.\nFish gelatine or Isinglass used as fining agent in beer, cider and wine.\nSoybean\nFully refined soybean oil and fat1.\nNatural mixed tocopherols (E306), natural D–alpha tocopherol, natural D–alpha tocopherol acetate, natural D–alpha tocopherol succinate from soybean sources.\nPhytosterols and phytosterol esters derived from vegetable oils obtained from soybean sources.\nPlant stanol ester produced from vegetable oil sterols from soybean sources.\nMilk\nWhey used in distillates for spirits.\nLactitol.\nMilk (casein) products used as fining agents in cider and wines.\nNuts\nNuts used in distillates for spirits.\nAlmonds and walnuts used as flavour in spirits.\nCelery\nCelery leaf and seed oil.\nCelery seed oleoresin.\nMustard\nMustard oil.\nMustard seed oil.\nMustard seed oleoresin.\n(Note)\n( 1 ) And their products, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated.”",
  "extent": "E+W",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Words in Sch. substituted (24.11.2005) by The Food Labelling (Amendment) (England) (No. 2) (Amendment) Regulations 2005 (S.I. 2005/2969), regs. 1, 4"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2005/2057/schedule",
    "retrieved_at": "2026-10-29T04:54:53.006756+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."
}