2005 No. 456
FOOD

The Food Labelling Amendment (No. 2) (Scotland) Regulations 2005

Made
Laid before the Scottish Parliament
Coming into force
The Scottish Ministers, in exercise of the powers conferred by sections 6(4), 16(1)(e) and (f), 17(1), 26(1) and (3) and 48(1) of the Food Safety Act 19901 and of all other powers enabling them in that behalf, having had regard in accordance with section 48(4A)2 of that Act to relevant advice given by the Food Standards Agency and after consultation as required by Article 9 of Regulation (EC) No. 178/2002 of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety3, hereby make the following Regulations:

Citation, commencement and extent

1.

(1)

These Regulations may be cited as the Food Labelling Amendment (No. 2) (Scotland) Regulations 2005 and come into force on 25th November 2005.

(2)

These Regulations extend to Scotland only.

Annotations:
Commencement Information

I1Reg. 1 in force at 25.11.2005, see reg. 1(1)

Amendment of the Food Labelling Regulations 1996

2.

The Food Labelling Regulations 19964 are amended in accordance with regulations 3 to 7.
Annotations:
Commencement Information

I2Reg. 2 in force at 25.11.2005, see reg. 1(1)

3.

In regulation 2(1) (interpretation), in the definition of “Directive 2000/13”5, for the words from “and Commission Directive 2002/67/EC” to the end, substitute “, Commission Directive 2002/67/EC6 on the labelling of foodstuffs containing quinine and of foodstuffs containing caffeine and Commission Directive 2005/26/EC7 establishing a list of food ingredients or substances provisionally excluded from Annex IIIa of Directive 2000/13/EC”.
Annotations:
Commencement Information

I3Reg. 3 in force at 25.11.2005, see reg. 1(1)

4.

For regulation 13(8)(c) (order of list of ingredients)8, substitute–

“(c)

are not–

(i)

additives;

(ii)

allergenic ingredients; or

(iii)

ingredients originating from an allergenic ingredient referred to in paragraphs 1 to 11 of Schedule AA1, other than, until 25th November 2007, ingredients which originate from an allergenic ingredient and are listed in column 2 of Schedule 2A in relation to that allergenic ingredient; and”.

Annotations:
Commencement Information

I4Reg. 4 in force at 25.11.2005, see reg. 1(1)

5.

In regulation 34B (foods containing allergenic ingredients or ingredients originating from allergenic ingredients)9–

(a)

in paragraph (1), for “Subject to paragraph (2)” substitute “Subject to paragraphs (2) and (3)”;

(b)

at the beginning of paragraph (2)(b), insert “subject to paragraph (3),”; and

(c)

at the end, insert–

“(3)

Paragraphs (1) and (2)(b) shall not apply before 25th November 2007 in respect of any ingredient which originates from an allergenic ingredient and is listed in column 2 of Schedule 2A in relation to that allergenic ingredient.”.

Annotations:
Commencement Information

I5Reg. 5 in force at 25.11.2005, see reg. 1(1)

6.

In regulation 50(12)(b) (transitional provision)10, after “2004”, insert “(as read with the Food Labelling Amendment (No. 2) (Scotland) Regulations 2005)”.
Annotations:
Commencement Information

I6Reg. 6 in force at 25.11.2005, see reg. 1(1)

7.

After Schedule 2 (indications of treatment), insert as Schedule 2A the contents of the Schedule to these Regulations.

Annotations:
Commencement Information

I7Reg. 7 in force at 25.11.2005, see reg. 1(1)

LEWIS MACDONALD
Authorised to sign by the Scottish Ministers

St Andrew’s House, Edinburgh

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

Regulation 7

Annotations:
Commencement Information

I8Sch. in force at 25.11.2005, see reg. 1(1)

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

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

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.”

(This note is not part of the Regulations)

These Regulations, which extend to Scotland only, amend the Food Labelling Regulations 1996 (“the principal Regulations”), which extend to the whole of Great Britain. They implement in Scotland Commission Directive 2005/26/EC establishing a list of food ingredients or substances provisionally excluded from Annex IIIa of Directive 2000/13/EC of the European Parliament and of the Council (O.J. No. L 75, 22.3.05, p.33).

These Regulations–

(a)

confer an exemption until 25th November 2007 from the allergen labelling requirements in regulation 34B(1) and (2)(b) of the principal Regulations in the case of certain ingredients originating from allergenic ingredients (regulations 5 and 7 and the Schedule);

(b)

make some consequential amendments (regulations 4 and 6); and

(c)

update the definition of “Directive 2000/13/EC” (regulation 3).

A Regulatory Impact Assessment of the effect which these Regulations would have on business costs has been prepared and placed in the Scottish Parliament Information Centre. Copies may be obtained from the Food Standards, Labelling and Composition Branch, Food Standards Agency (Scotland), 6th Floor, St Magnus House, 25 Guild Street, Aberdeen AB11 6NJ.