1996L0005 — EN — 07.06.1999 — 002.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
►B COMMISSION DIRECTIVE 96/5/EC
of 16February 1996
on processed cereal−based foods and baby foods for infants and young children
(Text with EEA relevance)
(OJ L 49, 28.2.1996, p. 17)
Amended by:
Official Journal
No page date
►M1Commission Directive 98/36/EC of 2 June 1998 L167 23 12.6.1998
►M2Commission Directive 1999/39/EC of 6 May 1999 L124 8 18.5.1999
1996L0005 — EN — 07.06.1999 — 002.001 — 2
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COMMISSION DIRECTIVE 96/5/EC
of 16February 1996
on processed cereal−based foods and baby foods for infants and
young children
(Text with EEA relevance)
THE COMMISSIONOF THE EUROPEANCOMMUN ITIES,
Having regard to the Treaty establishing the European Community,
HavingregardtoCouncilDirective89/398/EECof3May1989onthe
approximation of the laws of the Member States relating to foodstuffsintended for particular nutritional uses(
1), and in particular Article 4
thereof,
Whereas the Community measures envisaged by this Directive do not
exceed what is necessary for the attainment of the objectives alreadyprovided for by Directive 89/398/EEC;
Whereas processed cereal−basedfoods and baby foods for infants and
youngchildrenareusedaspartofadiversifieddietanddonotconsti-tute the sole source of nourishment of infants and young children;
Whereas there is a great variety of the products in question reflecting
the widely varied diet of infants being weaned and young childrenowing to social and cultural circumstances existing in the Community;
Whereas the essential composition of the products in question must be
appropriate for the nutritional requirements of infants and young chil-dreningoodhealthasestablishedbygenerallyacceptedscientificdata,account being taken of the abovementioned factors;
Whereas the essential nutritional requirements for the composition of
the two broad categories of these products, namely processedcereal−based foods and baby foods should be laid down;
Whereasalthough,becauseofthenatureofsuchproducts,anumberof
mandatory requirements and other restrictions as to the level of vita-mins, minerals and other nutrients should be imposed, such nutrientsmay be added voluntarily by manufacturers provided that they useexclusively the substances listed in Annex IV to this Directive;
Whereas the use of the products to which such nutrients have been
voluntarilyaddedatlevelscurrentlyobservedintheCommunitydonotappear to result in excessive intakes of those nutrients by infants andyoung children; whereas attention will be paid to any future develop-ments of the situation, and if necessary, appropriate measures will betaken;
Whereastheprovisionsrelatingtotheuseofadditivesinthemanufac-
tureofprocessedcereal−basedfoodsandbabyfoodswillbelaiddownin a Council Directive;
Whereas the use of novel food ingredients will be dealt with horizon-
tally for all foodstuffs in a separate measure;
WhereasthisDirectivereflectscurrentknowledgeabouttheseproducts;
whereasanyamendment,toallowforinnovationbasedonscientificandtechnical progress, will be decided by the procedure laid down inArticle 13 of Directive 89/398/EEC;
Whereas, in view of the persons for whom the products are intended,
thenecessarymicrobiologicalcriteriaandmaximumlevelsforcontam-inants should be laid down without delay;
Whereas pursuant to Article 7 of Directive 89/398/EEC the products
covered by this Directive are subject to the general rules laid down byCouncil Directive 79/112/EEC of 18 December 1978 on the approx-
(1) OJ No L 186, 30. 6. 1989, p. 27.
1996L0005 — EN — 07.06.1999 — 002.001 — 3
▼B
imation of the laws of the Member States relating to the labelling,
presentation and advertising of foodstuffs(1), as last amended by
Commission Directive 93/102/EC(2);
WhereasinthisDirectivetheadditionsandexceptionstothosegeneral
rules are adopted and expanded upon, where appropriate;
Whereas, in particular, the nature and destination of the products
covered by this Directive require nutritional labelling showing theenergyvalueandprincipalnutrientstheycontain;whereas,ontheotherhand,themethodofuseshouldbespecifiedinaccordancewithpoint8of Article 3 (1) and Article 10 of Directive 79/112/EEC, in order toprevent inappropriate uses liable to harm the health of infants;
Whereas, whilst claims not specifically prohibited may generally be
made for the products in question in conformity with the rules applic-ableforallfoodstuffs,suchclaimsshould,whereappropriate,takeintoaccount the compositional criteria specified in this Directive;
Whereas the Scientific Committee for Food has, in accordance with
Article 4 of Directive 89/398/EEC, been consulted on the provisionsliable to affect public health;
Whereas the measures provided for in this Directive are in accordance
with the opinion of the Standing Committee on Foodstuffs,
HAS ADOPTED THIS DIRECTIVE:
Article 1
1. This Directive is a ‘specific Directive' within the meaning of
Article 4 of Directive 89/398/EEC.
2. This Directive covers foodstuffs for particular nutritional use
fulfilling the particular requirements of infants and young children ingoodhealthintheCommunityandareintendedforusebyinfantswhiletheyarebeingweaned,andbyyoungchildrenasasupplementtotheirdiet and/or for their progressive adaptation to ordinary food. Theycomprise:
(a) ‘Processedcereal−basedfoods'whicharedividedintothefollowing
four categories:
(i) simplecerealswhichareorhavetobereconstitutedwithmilk
or other appropriate nutritious liquids;
(ii) cereals with an added high protein food which are or have to
be reconstituted with water or other protein−free liquid;
(iii) pastas which are to be used after cooking in boiling water or
other appropriate liquids;
(iv) rusksandbiscuitswhicharetobeusedeitherdirectlyor,after
pulverization,withtheadditionofwater,milkorothersuitableliquids.
(b) ‘Baby foods'other than processed cereal−based foods.
3. This Directive does not apply to milks intended for young chil-
dren.
4. For the purpose of this Directive:
— ‘infants'shall mean children under the age of twelve months,— ‘young children'shall mean children aged between 1 and 3 years,
▼
M2
— ‘pesticide residue'shall mean the residue in processed cereal-based
foods and baby foods of a plant protection product, as defined inpoint 1 of Article 2 of Council Directive 91/414/EEC(
3), including
(1) OJ No L 33, 8. 2. 1979, p. 1.
(2) OJ No L 291, 25. 11. 1993, p. 14.
(3) OJ L 230, 19.8.1991, p. 1.
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its metabolites and products resulting from its degradation or reac-
tion,
▼B
Article 2
MemberStatesshallensurethattheproductsreferredtoinArticle1are
marketed within the Community only if they conform to the rules laiddown in this Directive.
Article 3
Processed cereal−based foods and baby foods shall be manufactured
from ingredients whose suitability for particular nutritional use byinfants and young children has been established by generally acceptedscientific data.
Article 4
1. Processedcereal−basedfoodsshallcomplywiththecompositional
criteria specified in Annex I.
2. BabyfoodswhicharedescribedinAnnexIIshallcomplywiththe
compositional criteria specified therein.
Article 5
OnlythenutritionalsubstanceslistedinAnnexIVmaybeaddedinthe
manufactureofprocessedcereal−basedfoodsandbabyfoods.Within12months of the entry into force of this Directive maximum levels, inadditiontothosealreadystipulated,shallbelaiddownwherenecessary.
The purity criteria for those substances shall be laid down at a later
stage.
▼
M2
Article 6
1. Processed cereals-based foods and baby foods shall not contain
anysubstanceinsuchquantityastoendangerthehealthofinfantsandyoungchildren.Necessarymaximumlevelsshallbeestablishedwithoutdelay.
2. Processed cereal-based foods and baby foods shall not contain
residuesofindividualpesticidesatlevelsexceeding0,01mg/kg,exceptfor those substances for which specific levels have been set in AnnexVII, in which case these specific levels shall apply.
Theabovelevelsapplytoprocessedcereal-basedfoodsandbabyfoods
as proposed ready for consumption or as reconstitued according to theinstructions of the manufacturer.
Analyticalmethodsfordeterminingthelevelsofpesticideresiduesshall
be generally acceptable standardised methods.
3. ThosepesticideslistedinAnnexVIIIshallnotbeusedinagricul-
tural products intended for the production of processed cereal-basedfoods and baby foods.
4. Microbiological criteria shall be established as necessary;
▼
B
Article 7
1. The labelling of the products concerned shall bear in addition to
the particulars provided for in Article 3 of Directive 79/112/EEC, thefollowing mandatory particulars:
(a) Astatementastotheappropriateagefromwhichtheproductmay
be used, regard being had to its composition, texture or otherparticular properties. The stated age shall not be less than fourmonths for any product. Products recommended for use from theageoffourmonthsmayindicatethattheyaresuitablefromthatageunlessindependentpersonshavingqualificationsinmedicine,nutri-
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tion or pharmacy, or other professionals responsible for maternaland child care, advise otherwise.
(b) Informationastothepresenceorabsenceofgluteniftheindicated
age from which the product may be used is below six months.
(c) The available energy value expressed in kJ and kcal, and the
protein, carbohydrate and lipid content, expressed in numericalform, per 100 g or 100 ml of the product as sold and, whereappropriate, per specified quantity of the product as proposed forconsumption;
(d) Theaveragequantityofeachmineralsubstanceandofeachvitamin
governedbyaspecificlevelinAnnexIandAnnexIIrespectively,expressedinnumericalform,per100gor100mloftheproductassold and, where appropriate, per specified quantity of the pro−ductas proposed for consumption;
(e) Instructions for appropriate preparation, when necessary, and a
statement as to the importance of following those instructions.
2. The labelling may bear:
(a) theaveragequantityofthenutrientssetoutinAnnexIVwhensuch
declaration is not covered by the provisions of point (d) of para-graph 1, expressed in numerical form, per 100 g or 100 ml of theproductassoldand,whereappropriate,perspecifiedquantityoftheproduct as proposed for consumption;
(b) in addition to numerical information, information on vitamins and
minerals shown in Annex V, expressed as a percentage of thereference values given therein, per 100 g or 100 ml of the productas sold, and where appropriate, per specified quantity of thepro−ductasproposedforconsumption,providedthatthequantitiespresent are at least equal to 15 % of the reference values.
Article 8
MemberStatesshallbringintoforcethelaws,regulationsandadminis-
trative provisions necessary to comply with this Directive by 30September 1997. They shall forthwith inform the Commission thereof.
Those laws, regulations and administrative provisions shall be applied
in such a way as to:
— permittradeinproductscomplyingwiththisDirective,by1October
1997,
— prohibittradeinproductswhichdonotcomplywiththisDirective,
with effect from 31 March 1999.
When Member States adopt these provisions, these shall contain a
referencetothisDirectiveorshallbeaccompaniedbysuchreferenceatthe time of their official publication. The procedure for such referenceshall be adopted by Member States.
Article 9
This Directive shall enter into force on the twentieth day following its
publication in the Official Journal of the European Communities .
Article 10
This Directive is addressed to the Member States.
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ANNEXI
ESSENTIAL COMPOSITION OF PROCESSED CEREAL−BASED
FOODS FOR INFANTS AND YOUNG CHILDREN
The requirements concerning nutrients refer to the products ready for use
marketed as such or reconstituted as instructed by the manufacturer.
1.Cereal content
Processed cereal−based foods are prepared primarily from one or more
milled cereals and/or starchy root products.
Theamountofcerealand/orstarchyrootshallnotbelessthan25%ofthe
final mixture on a dry weight for weight basis.
2.Protein
2.1. Forproductsmentionedinpoints(a)(ii)and(a)(iv)ofArticle1(2),the
protein content shall not exceed 1,3 g/100 kJ (5,5 g/100 kcal).
2.2. Forproductsmentionedinpoint(a)(ii)ofArticle1(2),theaddedprotein
shall not be less than 0,48 g/100 kJ (2 g/100 kcal).
2.3. For biscuits mentioned in point (a) (iv) of Article 1 (2), made with the
addition of a high protein food, and presented as such, the added proteinshall not be less than 0,36 g/100 kJ (1,5/100 kcal).
2.4. Thechemicalindexoftheaddedproteinshallbeequaltoatleast80%of
that of the reference protein (casein as defined in Annex III), or theproteinenergyratio(PER)oftheproteininthemixtureshallbeequaltoatleast70%ofthatofthereferenceprotein.Inallcases,theadditionofamino acids is permitted solely for the purpose of improving the nutri-tionalvalueoftheproteinmixture,andonlyintheproportionsnecessaryfor that purpose.
3.Carbohydrates
3.1. If sucrose, fructose, glucose, glucose syrups or honey are added to prod-
ucts mentioned in points (a) (i) and (a) (iv) of Article 1 (2):
— the amount of added carbohydrates from these sources shall not
exceed 1,8 g/100 kJ (7,5 g/100 kcal),
— the amount of added fructose shall not exceed 0,9 g/100 kJ (3,75
g/100 kcal).
3.2. If sucrose, fructose, glucose syrups or honey are added to products
mentioned in point (a) (ii) of Article 1 (2),
— the amount of added carbohydrates from these sources shall not
exceed 1,2 g/100 kJ (5 g/100 kcal),
— theamountofaddedfructoseshallnotexceed0,6g/100kJ(2,5g/100
kcal).
4.Lipids
4.1. For products mentioned in points (a) (i) and (a) (iv) of Article 1 (2) the
lipid content shall not exceed 0,8 g/100 kJ (3,3 g/100 kcal).
4.2. Forproductsmentionedinpoint(a)(ii)ofArticle1(2),thelipidcontent
shallnotexceed1,1g/100kJ(4,5g/100kcal).Ifthelipidcontentexceeds0,8 g/100 kJ (3,3 g/100 kcal):
a) the amount of lauric acid shall not exceed 15 % of the total lipid
content;
b) the amount of myristic acid shall not exceed 15 % of the total lipid
content;
c) the amount of linoleic acid (in the form of glycerides = linoleates)
shall not be less than 70 mg/100 kJ (300 mg/100 kcal) and shall notexceed 285 mg/100 kJ (1 200 mg/100 kcal).
5.Minerals
5.1.Sodium
— sodium salts may only be added to processed cereal−basedfoods for
technological purposes,
— the sodium content of processed cereal−basedfoods shall not exceed
25 mg/100 kJ (100 mg/100 kcal).
5.2.Calcium
5.2.1. For products mentioned in point (a) (ii) of Article 1 (2), the amount of
calcium shall not be less than 20 mg/100 kJ (80 mg/100 kcal).
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5.2.2. For products mentioned in point (a) (iv) of Article 1 (2), manufactured
with the addition of milk (milk biscuits) and presented as such, theamountofcalciumshallnotbelessthan12mg/100kJ(50mg/100kcal).
6.Vitamins
6.1. Forprocessedcereal−basedfoodstheamountofthiaminshallnotbeless
than 25 µg/100 kJ (100 µg/100 kcal).
6.2. For products mentioned in point (a) (ii) of Articled (SIC! Article) 1 (2):
Per100kJ Per100kcal
Minimum Maximum Minimum Maximum
VitaminA( µgRE)(1)1443 60180
VitaminD( µg)(2)0,250,75 13
(1) RE = all trans retinol equivalents
(2) In the form of cholecalciferol, of which 10 µg = 400 i.u. of vitamin D.
These limits are also applicable if vitamins A and D are added to other
processed cereal−based foods.
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ANNEXII
ESSENTIAL COMPOSITION OF BABY FOODS FOR INFANTS AND
YOUNG CHILDREN
The requirements concerning nutrients refer to the products ready for use,
marketed as such or reconstituted as instructed by the manufacturer.
1.Protein
1.1. If meat, poultry, fish, offal or other traditional source of protein are the
only ingredients mentioned in the name of the product, then:
— thenamedmeat,poultry,fish,offalorothertraditionalproteinsource,
in total, shall constitute not less than 40 % by weight of the totalproduct,
— each named meat, poultry, fish, offal or other traditional source of
protein shall constitute not less than 25 %, by weight, of total namedprotein sources,
— the total protein from the named sources shall not be less than 1,7
g/100 kJ (7 g/100 kcal).
1.2. Ifmeat,poultry,fish,offalorothertraditionalsourceofprotein,singularly
orincombination,arementionedfirstinthenameoftheproduct,whetheror not the product is presented as a meal, then:
— the named poultry, fish, offal or other traditional protein source, in
total,shallconstitutenotlessthan10%byweightofthetotalproduct,
— each named meat, poultry, fish, offal or other traditional source of
protein shall constitute not less than 25 % by weight, of total namedprotein sources,
— theproteinfromthenamedsourcesshallnotbelessthan1g/100kJ(4
g/100 kcal).
1.3. Ifmeat,poultry,fish,offalorothertraditionalsourceofprotein,singularly
orincombinationarementioned,butnotfirst,inthenameoftheproduct,whether or not the pro−duct is presented as a meal, then:
— thenamedmeat,poultry,fish,offalorothertraditionalproteinsource,
in total, shall constitute not less tha n8%b yweight of the total
product,
— each named meat, poultry, fish, offal or other traditional source of
protein shall constitute not less than 25 %, by weight, of total namedprotein sources,
— theproteinfromthenamedsourcesshallnotbelessthan0,5g/100kJ
(2,2 g/100 kcal),
— the total protein in the product from all sources shall not be less than
0,7 g/100 kJ (3 g/100 kcal).
▼
M11.3a. If cheese is mentioned together with other ingredients in the name of a
savoury product, whether or not the product is presented as a meal, then:
— the protein from the dairy sources shall not be less than 0,5 g/100 kJ
(2,2 g/100 kcal),
— the total protein in the product from all sources shall not be less than
0,7 g/100 kJ (3 g/100 kcal).
▼B1.4. If the product is designated on the label as a meal, but does not mention
meat,poultry,fish,offalorothertraditionalsourceofproteininthenameof the product, then:
— the total protein in the product from all sources shall not be less than
0,7 g/100 kJ (3 g/100kcal).
▼
M11.4a. Saucespresentedasanaccompanimenttoamealareexemptfromthe
requirements of sections 1.1 to 1.4 inclusive.
1.4b. Sweetdishesthatmentiondairyproductsasthefirstoronlyingredientin
thenameshallcontainnotlessthan2,2gdairyprotein/100kcal.Allothersweet dishes are exempt from the requirements in 1.1 to 1.4.
▼
B1.5. The addition of amino acids is permitted solely for the purpose of
improving the nutritional value of the protein pre−sent, and only in theproportions necessary for that purpose.
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2.Carbohydrates
The quantities of total carbohydrates present in fruit and vegetable juices
and nectars, fruit−onlydishes, and desserts or puddings shall not exceed:
— 10 g/100 ml for vegetable juices and drinks based on them,— 15 g/100 ml for fruit juices and nectars and drinks based on them,— 20 g/100 g for fruit−only dishes,— 25 g/100 g for desserts and puddings,— 5 g/100 g for other non−milk−based drinks.
3.Fat
3.1. For products referred to in point 1.1 of this Annex:
If meat or cheese are the only ingredients or are mentioned first in the
name of a product, then:
— the total fat in the product from all sources should not exceed 1,4
g/100 kJ (6 g/100 kcal).
3.2. For all other products:
thetotalfatintheproductfromallsourcesshouldnotexceed1,1g/100kJ
(4,5 g/100 kcal).
4.Sodium
4.1. Thefinalsodiumcontentintheproductshouldbeeithernotmorethan48
mg/100 kJ (200 mg/100 kcal) or not more than 200 mg per 100 g.However if cheese is the only ingredient mentioned in the name of theproduct, the final sodium content in the product should not be more than70 mg/100 kJ (300 mg/100 kcal).
4.2. Sodiumsaltsmaynotbeaddedtoproductsbasedonfruit,nortodesserts,
puddings except for technological purposes.
5.Vitamins
Vitamin C
Inafruitjuice,nectar,orvegetablejuicethefinalcontentofvitaminCin
theproductshouldbeeithernotlessthan6mg/100kJ(25mg/100kcal)ornot less than 25 mg per 100g.
Vitamin AInvegetablejuices,thefinalcontentofvitaminAintheproductshouldbe
not less than 25 µg RE/100 kJ (100 µg RE/100 kcal)(
1).
Vitamin A shall not be added to other baby foods.Vitamin DVitamin D shall not be added to baby foods.
(1) RE = all trans retinol equivalents.
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ANNEXIII
AMINO ACID COMPOSITION OF CASEIN
(g per 100 g of protein)
Arginine 3,7
Cystine 0,3
Histidine 2,9
Isoleucine 5,4
Leucine 9,5
Lysine 8,1
Methionine 2,8
Phenylalanine 5,2
Threonine 4,7
Tryptophan 1,6
Tyrosine 5,8
Valine 6,7
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ANNEXIV
NUTRITIONAL SUBSTANCES
1.Vitamins
Vitamin ARetinol
Retinyl acetateRetinyl palmitatebeta carotene
Vitamin DVitamin D2 (= ergocalciferol)
Vitamin D3 (= cholecalciferol)
Vitamin B1Thiamin hydrochloride
Thiamin mononitrate
Vitamin B2Riboflavin
Riboflavin-5’-phosphte (SIC! phosphate), sodium
NiacinNicotinamide
Nicotinic acid
Vitamin B6Pyridoxine hydrochloride
Pyridoxine-5-phosphatePyridoxine dipalmitate
Pantothenic AcidD−pantothenate, calcium
D−pantothenate, sodiumDexpanthenol
FolateFolic acidVitamin B12Cyanocobalamin
Hydroxocobalamin
BiotinD−biotinVitamin CL−Ascorbic acid
Sodium L−ascorbateCalcium L−ascorbate6-Palmityl−L−ascorbic acid (ascorbyl palmitate)Potassium ascorbate
Vitamin KPhylloquinone (Phytomenadione)
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Vitamin E
D−alpha tocopherol
DL−alpha tocopherolD−alpha tocopherol acetateDL−alpha tocopherol acetate
2.Amino acids
L−arginine
L−cystineL−histidineL−isoleucine andtheirhydrochloridesL−leucineL−lysineL−cysteineL−methionineL−phenylalanineL−threonineL−tryptophanL−tyrosineL−valine
3.Others
CholineCholine chlorideCholine citrateCholine bitartrateInositolL−CarnitineL−carnitine hydrochloride
4.Salts of minerals and trace elements
CalciumCalcium carbonate
Calcium chlorideCalcium salts of citric acidCalcium gluconateCalcium glycerophosphateCalcium lactateCalcium oxideCalcium hydroxideCalcium salts of orthophosphoric acid
MagnesiumMagnesium carbonate
Magnesium chlorideMagnesium salts of citric acidMagnesium gluconateMagnesium oxide
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Magnesium hydroxide
Magnesium salts of orthophosphoric acidMagnesium sulphateMagnesium lactateMagnesium glycerophosphate
PotassiumPotassium chloride
Potassium salts of citric acidPotassium gluconatePotassium lactatePotassium glycerophosphate
IronFerrous citrate
Ferric ammonium citrateFerrous gluconateFerrous lactateFerrous sulphateFerous fumarateFerric diphosphate (Ferric pyrophosphate)Elemental iron (carbonyl + electrolytic + hydrogen−reduced)Ferric saccharateSodium ferric diphosphateFerrous carbonate
CopperCopper−lysine complex
Cupric carbonateCupric citrateCupric gluconateCupric sulphate
ZincZinc acetate
Zinc acetateZinc citrateZinc lactateZinc sulphateZinc oxideZinc gluconate
ManganeseManganese carbonate
Manganese chlorideManganese citrateManganese gluconateManganese sulphateManganese glycerophosphate
Iodine
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Sodium iodide
Potassium iodidePotassium iodateSodium iodate.
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ANNEXV
REFERENCE VALUES FOR NUTRITION LABELLING FOR FOODS
INTENDED FOR INFANTS AND YOUNG CHILDREN
Nutrient Labellingreferencevalue
VitaminA (µg) 400
VitaminD (µg) 10
VitaminC (mg) 25
Thiamin (mg) 0,5
Riboflavin (mg) 0,8
Niacinequivalents (mg) 9
VitaminB6 (mg) 0,7
Folate (µg) 100
VitaminB12 (µg) 0,7
Calcium (mg) 400
Iron (mg) 6
Zinc (mg) 4
Iodine (µg) 70
Selenium (µg) 10
Copper (mg)0,4
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ANNEXVI
Maximum limits for vitamins, minerals and trace elements, if added, in
processed cereal−basedfoods and baby foods intended for infants and young
children
The requirements concerning nutrients refer to the products ready for use,
marketed as such or reconstituted as instructed by the manufacturer, except forpotassium and calcium for which the requirements refer to the product as sold.
Nutrient Maximumper100kcal
Vitamin A ( µg RE) 180(1)
Vitamin E (mg a−TE) 3
Vitamin C (mg) 12,5/25(2)/125(3)
Thiamin (mg) 0,25/0,5(4)
Riboflavin (mg) 0,4
Niacin (mg EN) 4,5
Vitamin B6 (mg) 0,35
Folic acid ( µg) 50
Vitamin B12 ( µg) 0,35
Pantothetic acid (mg) 1,5
Biotin ( µg) 10
Potassium (mg) 160
Calcium (mg) 80/180(5)/100(6)
Magnesium (mg) 40
Iron (mg) 3
Zinc (mg) 2
Copper ( µg) 40
Iodine ( µg) 35
Manganese (mg) 0,6
(1) In accordance with the provisions of Annexes I and II.
(2) Limit applicable to products fortified with iron.
(3) Limit applicable to fruit−based dishes, fruit juices, nectars and vegetable juices.
(4) Limit applicable to processed cereal−based foods.
(5) Limit applicable to products mentioned in Article 1(2)(a)(i) and (ii).
(6) Limit applicable to products mentioned in Article 1(2)(a)(iv).
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ANNEXVII
Specific maximum residue levels of pesticides in processed cereal-based foods
and baby foods
Chemical name
ofthe substanceMaximum Residue Limite (*)
(*) The analytical method used shall be validated and shall have a limit
ofdetection which allows detection ofthe substance at the esta-
blished Maximum Residue Limit.
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ANNEXVIII
Pesticides which shall not be used in agricultural products intended for the
production of processed cereal-based foods and baby foods.
Chemical name of the substance