ANNEX VIIIF1Certain 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)

Annotations:
Amendments (Textual)

F7Note:

F7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SECTION A — FOOD ADDITIVES, INCLUDING CARRIERS

For 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.

F7Authorisation

Code

Name

Preparation of foodstuffs of

Specific conditions

plant origin

animal origin

F7A

E 153

Vegetable carbon

X

Ashy goat cheese

Morbier cheese

F7A

E 160b*

Annatto, Bixin, Norbixin

X

Red Leicester cheese

Double Gloucester cheese

Cheddar

Mimolette cheese

F7A

E 170

Calcium carbonate

X

X

Shall not be used for colouring or calcium enrichment of products

F7A

F5E 220

Sulphur dioxide

X

X (Only for mead)

In fruit wines51 and mead with and without added sugar):100 mg52

F5E 224

Potassium metabisulphite

X

X (Only for mead)

In fruit wines51 and mead with and without added sugar):100 mg52

F2F7B

E 223

Sodium metabisulphite

X

Crustaceans49

F7A

E 250

or

Sodium nitrite

X

For meat products48:

E 252

Potassium nitrate

X

For E 250: indicative ingoing amount expressed as NaNO2: 80 mg/kg

For E 252: indicative ingoing amount expressed as NaNO3: 80 mg/kg

For E 250: maximum residual amount expressed as NaNO2: 50 mg/kg

For E 252: maximum residual amount expressed as NaNO3: 50 mg/kg

F7A

E 270

Lactic acid

X

X

F7A

E 290

Carbon dioxide

X

X

F7A

E 296

Malic acid

X

F7A

E 300

Ascorbic acid

X

X

Meat products49

F7A

E 301

Sodium ascorbate

X

Meat products49 in connection with nitrates and nitrites

F7A

F5E 30651

Tocopherol-rich extract

X

X

Anti-oxidant

F7A

F5E 32251

Lecithins

X

X

Milk products49

Only when derived from organic raw material53

F7A

E 325

Sodium lactate

X

Milk-based and meat products

F7A

F5E 330

Citric acid

X

X

F2F7B

E 330

Citric acid

X

Crustaceans and molluscs49

F7A

F5E 331

Sodium citrates

X

X

F7A

E 333

Calcium citrates

X

F7A

F5E 334

Tartaric acid (L(+)–)

X

X (Only for mead)

F7A

E 335

Sodium tartrates

X

F7A

E 336

Potassium tartrates

X

F7A

E 341 (i)

Monocalcium-phosphate

X

Raising agent for self raising flour

F4F7B

E 392*

Extracts of rosemary

X

X

Only when derived from organic production

F7A

E 400

Alginic acid

X

X

Milk-based products49

F7A

E 401

Sodium alginate

X

X

Milk-based products49

F7A

E 402

Potassium alginate

X

X

Milk-based products49

F7A

E 406

Agar

X

X

Milk-based and meat products49

F7A

E 407

Carrageenan

X

X

Milk-based products49

F7A

E 410*

Locust bean gum

X

X

F7A

E 412*

Guar gum

X

X

F7A

E 414*

Arabic gum

X

X

F7A

E 415

Xanthan gum

X

X

F6

E 418

Gellan gum

X

X

High-acyl form only

F7A

F5E 422

Glycerol

X

From plant origin.

For plant extracts and flavourings

F7A

E 440 (i)*

Pectin

X

X

Milk-based products49

F7A

E 464

Hydroxypropyl methyl cellulose

X

X

Encapsulation material for capsules

F7A

F5E 500

Sodium carbonate

X

X

F7A

E 501

Potassium carbonates

X

F7A

E 503

Ammonium carbonates

X

F7A

E 504

Magnesium carbonates

X

F7A

E 509

Calcium chloride

X

Milk coagulation

F7A

E 516

Calcium sulphate

X

Carrier

F7A

F5E 524

Sodium hydroxide

X

Surface treatment of ‘Laugengebäck’ and regulation of acidity in organic flavourings

F7A

F5E 551

Silicon dioxide gel or colloidal solution

X

X

For herbs and spices in dried powdered form

Flavourings and propolis

F7A

E 553b

Talc

X

X

Coating agent for meat products

F6

E 901

Beeswax

X

As a glazing agent for confectionary only.

Beeswax from organic beekeeping

E 903

Carnauba wax

X

As a glazing agent for confectionary only.

Only when derived from organic raw material

F7A

E 938

Argon

X

X

F7A

E 939

Helium

X

X

F7A

E 941

Nitrogen

X

X

F7A

E 948

Oxygen

X

X

F6

E 968

Erythritol

X

X

Only when derived from organic production without using ion exchange technology

This additive can 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.

The restriction concerns only animal products.

In this context, ‘fruit wine’ is defined as wine made from fruits other than grapes (including cider and perry).

Maximum levels available from all sources, expressed as SO2 in mg/l.

As from 1 January 2019.

SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION

F7Note:

F7. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F7Authorisation

Name

Preparation of foodstuffs of plant origin

Preparation of foodstuffs of animal origin

Specific conditions

F7A

Water

X

X

Drinking water within the meaning of Council Directive 98/83/EC

F7A

Calcium chloride

X

Coagulation agent

F7A

Calcium carbonate

X

Calcium hydroxide

X

F7A

Calcium sulphate

X

Coagulation agent

F7A

Magnesium chloride (or nigari)

X

Coagulation agent

F7A

Potassium carbonate

X

Drying of grapes

F7A

F5Sodium carbonate

X

X

F7A

Lactic acid

X

For the regulation of the pH of the brine bath in cheese production55

F7A

F5Citric acid

X

X

F7A

F5Sodium hydroxide

X

For sugar(s) production.

For oil production excluding olive oil production

F7A

Sulphuric acid

X

X

Gelatine production55

Sugar(s) production56

F7A

Hydrochloric acid

X

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

F7A

Ammonium hydroxide

X

Gelatine production

F7A

Hydrogen peroxide

X

Gelatine production

F7A

Carbon dioxide

X

X

F7A

Nitrogen

X

X

F7A

Ethanol

X

X

Solvent

F7A

Tannic acid

X

Filtration aid

F7A

F7A

Egg white albumen

X

F7A

Casein

X

F7A

Gelatin

X

F7A

Isinglass

X

F7A

F5Vegetable oils

X

X

Greasing, releasing or anti-foaming agent.

Only when derived from organic production

F7A

Silicon dioxide gel or colloidal solution

X

F7A

Activated carbon

X

F7A

Talc

X

In compliance with the specific purity criteria for food additive E 553b

F7A

F5Bentonite

X

X

Sticking agent for mead55

F7

F7A

Celluose

X

X

Gelatine production55

F7A

Diatomaceous earth

X

X

Gelatine production55

F7A

Perlite

X

X

Gelatine production55

F7A

Hazelnut shells

X

F7A

Rice meal

X

F7A

F5Beeswax

X

Releasing agent.

Beeswax from organic beekeeping

F7A

F5Carnauba wax

X

Releasing agent.

Only when derived from organic raw material

F6

Acetic acid/vinegar

X

Only when derived from organic production.

For fish processing, only from biotechnological source, except if produced by or from GMO

Thiamin hydrochloride

X

X

Only for use in processing of fruit wines, including cider and perry and mead

Diammonium phosphate

X

X

Only for use in processing of fruit wines, including cider and perry and mead

Wood fibre

X

X

The source of timber should be restricted to certified, sustainably harvested wood.

Wood used must not contain toxic components (post-harvest treatment, naturally occurring toxins or toxins from micro-organisms)

The restriction concerns only animal products.

The restriction concerns only plant products.

F3SECTION C —PROCESSING AIDS FOR THE PRODUCTION OF YEAST AND YEAST PRODUCTS

Name

Primary yeast

Yeast confections/formulations

Specific conditions

Calcium chloride

X

Carbon dioxide

X

X

Citric acid

X

For the regulation of the pH in yeast production

Lactic acid

X

For the regulation of the pH in yeast production

Nitrogen

X

X

Oxygen

X

X

F5Potato starch

X

X

For filtering

Only when derived from organic production

Sodium carbonate

X

X

For the regulation of the pH

F5Vegetable oils

X

X

Greasing, releasing or anti-foaming agent

Only when derived from organic production