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The Food Labelling (Amendment) (Wales) (No. 2) Regulations 2005
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Regulation 7
SCHEDULENEW SCHEDULE 2A TO BE INSERTED IN THE FOOD LABELLING REGULATIONS 1996
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 1 | Column 2 |
|---|---|
| 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.” | |
Allergenic ingredient Cereals containing gluten | Exempt ingredients originating from allergenic ingredient Wheat based glucose syrups including dextrose1. Wheat based maltodextrins1. |
| Eggs | Glucose syrups based on barley. Cereals used in distillates for spirits. Lysozym (produced from egg) used in wine. Albumin (produced from egg) used as fining agent in wine and cider. |
| Fish | Fish gelatine used as carrier for vitamins and flavours. Fish gelatine or Isinglass used as fining agent in beer, cider and wine. |
| Soybean | Fully refined soybean oil and fat1. 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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