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The Food Labelling Amendment (No. 3) (Scotland) Regulations 2005

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Regulation 7

SCHEDULESCHEDULE 2A TO BE INSERTED IN THE FOOD LABELLING REGULATIONS 1996

This schedule has no associated Executive Note

Regulations 13(8)(c) and 34B(3)

SCHEDULE 2ALIST OF INGREDIENTS WHICH ORIGINATE FROM ALLERGENIC INGREDIENTS AND IN RESPECT OF WHICH THE ALLERGEN LABELLING REQUIREMENTS DO NOT APPLY

Column 1Column 2
Allergenic ingredientExempt ingredients originating from allergenic ingredient

Note

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.

Cereals containing gluten

Wheat based glucose syrups including dextrose.1

Wheat based maltodextrins.1

Glucose syrups based on barley.

Cereals used in distillates for spirits.

Eggs

Lysozym (produced from egg) used in wine.

Albumin (produced from egg) used as fining agent in wine and cider.

Fish

Fish gelatine used as a carrier for vitamin or carotenoid preparations and flavours.

Fish gelatine or Isinglass used as fining agent in beer, cider and wine.

Soybean

Fully refined soybean oil and fat.1

Natural mixed tocopherols (E306), natural D alpha tocopherol, natural D alpha tocopherol acetate, natural D alpha tocopherol succinate from soybean sources.

Phytosterols and phytosterol esters derived from vegetable oils obtained from soybean sources.

Plant stanol ester produced from vegetable oil sterols from soybean sources.

Milk

Whey used in distillates for spirits.

Lactitol.

Milk (casein) products used as fining agents in cider and wines.

Nuts

Nuts used in distillates for spirits.

Almonds and walnuts used as flavour in spirits.

Celery

Celery leaf and seed oil.

Celery seed oleoresin.

Mustard

Mustard oil.

Mustard seed oil.

Mustard seed oleoresin.

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