1. ------IND- 2012 0094 F-- EN- ------ 20120222 --- --- PROJET  
FRENCH REPUBLIC  
Ministry of the Economy, Finance and 
Industry 
Order of [   ] 
Amending the Order of 19 October 2006 on the use of processing aids in the manufacture of 
certain foodstuffs  
NOR : […] 
The Minister of Agriculture, Food and Fisheries, the Countryside and Land Use 
Planning; the Minister attached to the Mi nister for Economic Affairs, Finance and 
Industry with responsibility for Industry, Energy and the Digital Economy; the State Secretary attached to the Minister for Labour , Employment and Health with responsibility 
for Health; and the State Secretary with respo nsibility for Commerce, Craft Trade, Small 
and Medium-Sized Undertakings, Tourism, Services, the Liberal Professions and 
Consumer Affairs, 
Having regard to Directive 98/34/EC of the European Parliament and of the Council of 
22 June 1998, amended, laying down a procedure for th e provision of information in the field of 
technical standards and regulations and rules on Information Society Services, together with 
notification No 2012/…./F dated …….. 2012 addr essed to the European Commission; 
Having regard to the Consumer Code, in  particular its Article L. 214-1;  
Having regard to Decree No 2011-509 of 10 May 2011 establishing the conditions for the 
authorisation and use of processing aids pe rmitted for use in the manufacture of food 
commodities destined for human consumpti on, in particular Article 5 thereof ; 
Having regard to the Order of 19 October 2006 on the use of processing aids in the 
manufacture of certain foodstuffs ; 
Having regard to the Opinion of the Na tional Agency for Food, Environmental and 
Occupational Health and Sa fety dated 9 February 2011, 
Order the following : 
Article 1 
Annexe I-C of the above-mentioned Order of 19 October 2006 is amended in accordance with 
the provisions of this order.  
 Article 2   
 The Director-General for Competition Policy, Consumer Affairs and Fraud Control; the 
Director-General for Food; the Director-Gener al for Health; and the Director-General for 
Competition, Industry and Services shall be res ponsible, each in their own area of competence, 
for the implementation of this Orde r, which shall be published in the Official Journal of the 
French Republic. 
Made on [   ]. The Minister of Agriculture, Food and Fisher ies, the Countryside and Land Use Planning 
     The Minister attached to the Minister for Economic Affairs, Finance and Industry with 
responsibility for Industry, En ergy and the Digital Economy  
     
The State Secretary attached to the Minist er for Labour, Employment and Health with 
responsibility for Health    
 
 
 
The State Secretary with res ponsibility for Commerce, Craft Trade, Small and Medium-
Sized Undertakings, Tourism, Services, the Liberal Professions and Consumer Affairs 
   ANNEXE   
  
1°) The following provisions are added to Annexe I-C of the above-mentioned Order of 19 October 2006: 
 
Processing aids  Category of 
P.A. Foodstuff  Conditions of use / function  Maximum residual 
content  
Alpha-amylase derived from a non-
genetically modified strain of Bacillus amyloliquefaciens (WR). Enzymes. Brewing. 
Biscuits, croissant-type pastries, other pastries, bread products (other than traditional French bread) and special bread products. The alcohol industry. Starch, glucose production. Hydrolysis of endo-alpha- 1.4-D-
glucosidic linkages of oligosaccharides and polysaccharides. Technically 
unavoidable content.Alpha amylase derived from a genetically 
modified strain of Bacillus licheniformis (KE) containing the gene encoding alpha amylase from Bacillus amyloliquefaciens. Enzymes. Starch, glucose 
production. Brewing. The alcohol industry. Biscuits, croissant-type pastries, other pastries, bread products (other than traditional French bread) and special bread products. Vegetable juices, fruit juices, concentrated fruit juices, dehydrated fruit juices, nectars and syrups. Hydrolysis of 
endo-alpha- 1.4-D-glucosidic linkages of oligosaccharides and polysaccharides. Technically 
unavoidable content 
Aminopeptidase derived from a non-genetically modified strain of Aspergillus oryzae (EX). Enzymes. 
Protein 
hydrolysates. Brewing. Hydrolysis of peptide bonds of 
proteins. Technically 
unavoidable content.Beta galactosidase derived from a non-
genetically modified strain of Kluyveromyces lactis (XJ). Enzymes. Low lactose 
content milk, lactoserum, fermented dairy products and cheeses, with the exception of those benefiting from a protected designation of origin, which have been stabilised under conditions ensuring the inactivation of enzymes. Hydrolysis of lactose. Technically 
unavoidable content.
Maltogenic exo- α-amylase (or 4-D glucan 
maltohydrolase) from a genetically modified strain of Bacillus s ubtilis (OC) containing 
the modified gene encoding maltogenic exo-α-amylase from Bacillus 
stearothermophilus. Enzymes.  Bread products 
(other than traditional French bread) and special bread products, biscuits, pastries and croissant-type pastries. Hydrolysis of alpha-1-4 linkages 
of starch and oligosaccharide chains. Technically 
unavoidable content.
Serine residue protea se derived from a 
genetically modified strain of Bacillus licheniformis (RH) containing the gene encoding protease from Nocardiopsis prasina. Enzymes. 
Protein 
hydrolysates. Hydrolysis of peptide bonds of 
proteins. Technically 
unavoidable content.
 2°) The following provisions replace the pr ovisions of Annexe I-C of the above-men tioned Order of 19 October 2006 relating to a myloglucosidase 
derived from a genetically modified strain of Aspergillus niger  (BE), cellulase derived from a no n-genetically modified strain of Trichoderma 
longibrachiatum( ex reesei)  (TV), the two lipases derived from  genetically modified strains of Aspergillus oryzae  (H-1-52/C) and (LH) and protease 
from Bacillus amyloliquefaciens : 
 
Amyloglucosidase (or glucoamylase) 
derived from a genetically modified strain of Aspergillus niger  (BE) containing the gene 
encoding amyloglucosidase from 
Talaromyces emersonii.  Enzymes. Starch, 
production of glucose syrups. Brewing. The alcohol industry. Bread products (other than traditional French bread) and special bread products, biscuits, pastries and croissant-type pastries. Hydrolysis of alpha-1-4-  
glycosidic linkages of polysaccharides. Technically 
unavoidable content.
Cellulase derived from a non-genetically modified strain of Trichoderma 
longibrachiatum  (ex reesei ) (TV). Enzymes. Brewing. 
Bread products (other than traditional French bread) and special bread products, biscuits, pastries and croissant-type pastries. Hydrolysis of cellulose. Technically 
unavoidable content.Lipase derived from a genetically modified 
strain of Aspergillus oryzae  (AL) containing 
the gene encoding the enzyme of Humicola 
lanuginosa  (Thermomyces lanuginosus ). Enzymes. Biscuits, 
croissant-type pastries, other pastries, bread products (other than traditional French bread) and special bread products. The edible oil industry. Brewing. Modification of triglyceride/ 
gluten interactions. Hydrolysis of triglycerides in order to permit inter-esterification. Technically 
unavoidable content.
Lipase derived from a genetically modified strain of Aspergillus oryzae  (LH) containing 
the modified gene encoding lipase from Thermomyces lanuginosus ). Enzymes. Bread products 
(other than traditional French bread) and special bread products, biscuits, pastries and croissant-type pastries. Hydrolysis of triglycerides. Technically 
unavoidable content.
Protease derived from a non-genetically modified strain of Bacillus amyloliquefaciens (NB). Enzymes. Protein 
hydrolysates. Brewing. Biscuits, croissant-type pastries, other pastries, bread products (other than traditional French bread) and special bread products. Hydrolysis of peptide bonds of 
proteins. Technically 
unavoidable content.