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The Food Labelling Amendment (No. 2) (Scotland) Regulations 2005
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Changes to legislation:
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Changes and effects yet to be applied to Schedule:
- Sch. coming into force by S.S.I. 2005/456 reg. 1(1)
- Regulations revoked by S.S.I. 2005/542 reg. 8
Prospective
Regulation 7
SCHEDULESSCHEDULE 2A TO BE INSERTED IN THE FOOD LABELLING REGULATIONS 1996
This
Atodlen has no associated
Nodyn Gweithredol
Commencement Information
I1Sch. in force at 25.11.2005, see reg. 1(1)
Regulations 13(8)(c) and 34B(3)
“SCHEDULE 2ASLIST OF INGREDIENTS WHICH ORIGINATE FROM ALLERGENIC INGREDIENTS AND IN RESPECT OF WHICH THE ALLERGEN LABELLING REQUIREMENTS DO NOT APPLY
| Column 1 | Column 2 |
|---|---|
| Allergenic ingredient | Exempt ingredients originating from allergenic ingredient |
| 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 carrier for vitamins 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. |
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.”
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