Commission Regulation (EC) No 780/2006 of  24 May 2006  amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs
Date: 2006-05-24
Institutions: European Commission
Subjects: food additive, food processing, foodstuff, foodstuffs legislation, organic product

25.5.2006

EN

Official Journal of the European Union

L 137/9

COMMISSION REGULATION (EC) No 780/2006

of 24 May 2006

amending Annex VI to Council Regulation (EEC) No 2092/91 on organic production of agricultural
products and indications referring thereto on agricultural products and foodstuffs

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty
Community,

establishing the European

Having regard to Council Regulation (EEC) No 2092/91 of 24
June 1991 on organic production of agricultural products and
indications referring thereto on agricultural products and food-
stuffs (1), and in particular the second indent of Article 13
thereof,

Whereas:

(1)

(2)

Pursuant to Article 5(8) of Regulation (EEC) No 2092/91,
limitative lists of the ingredients and substances referred
to in paragraph 3(c) and (d) and paragraph 5a(d) and (e)
of that Article shall be established in Sections A and B of
Annex VI to that Regulation. The conditions of use of
these ingredients and substances may be specified.

rules

to the

introduction of

for organic
Further
production of livestock and livestock products in Regu-
lation (EEC) No 2092/91, it is necessary to adapt those
lists in order to include substances used in the processing
of products intended for human consumption which
contain ingredients from animal origin.

(3)

(4)

(5)

It is also necessary to define additives that may be used
for the preparation of
fruit wines other than wines
covered by Council Regulation (EC) No 1493/1999 of
17 May 1999 on the common organisation of
the
market in wine (2).

Regulation (EEC) No 2092/91 should therefore be
amended accordingly.

The measures provided for in this Regulation are in
accordance with the opinion of the Committee set up
in accordance with Article 14 of Regulation (EEC) No
2092/91,

HAS ADOPTED THIS REGULATION:

Article 1

Annex VI
accordance with the Annex to this Regulation.

to Regulation (EEC) No 2092/91 is amended in

Article 2

This Regulation shall enter into force on the seventh day
following its publication in the Official Journal of the European
Union.

It shall apply from 1 December 2007.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 24 May 2006.

For the Commission

Mariann FISCHER BOEL
Member of the Commission

(2) OJ L 179, 14.7.1999, p. 1. Regulation as

(1) OJ L 198, 22.7.1991, p. 1. Regulation as last amended by Regu-

lation (EC) No 699/2006 (OJ L 121, 6.5.2006, p. 36).

Commission Regulation
28.12.2005, p. 1).

(EC) No 2165/2005 (OJ

last amended by
L 345,

L 137/10

EN

Official Journal of the European Union

25.5.2006

Annex VI to Regulation (EEC) No 2092/91 is amended as follows:

ANNEX

1. The text under the heading ‘GENERAL PRINCIPLES’ is amended as follows:

(a) The first paragraph is replaced by the following:

‘Sections A, B and C cover the ingredients and processing aids which may be used in the preparation of foodstuffs
composed essentially of one or more ingredients of plant and/or animal origin, referred to in Article 1(1)(b) of this
Regulation, with the exception of wines covered by Council Regulation (EC) No 1493/1999 (*).

Products of animal origin bearing an indication referring to the organic production method, which have been
lawfully produced before the date of application of Commission Regulation (EC) No 780/2006 (**), may be
marketed until stocks are exhausted.

___________
(*) OJ L 179, 14.7.1999, p. 1.
(**) OJ L 137, 25.5.2006, p. 9.’

(b) The second paragraph is replaced by the following:

‘When a foodstuff is composed of ingredients of plant and animal origin, the rules established in Article 3 of
Directive 95/2/EC of the European Parliament and of the Council (*) shall apply.

The inclusion in Sub-section A.1 of sodium nitrite and potassium nitrate shall be re-examined before 31 December
2007, with a view to limiting or withdrawing the use of these additives.

___________
(*) OJ L 61, 18.3.1995, p. 1.’

2. Section A is amended as follows:

(a) Subsection A.1 is replaced by the following:

‘A.1. Food additives, including carriers

Code

Name

E 153

Vegetable carbon

E 160b

Annatto, Bixin, Norbixin

E 170

Calcium carbonate

X

Preparation of
foodstuffs of
plant origin

Preparation of
foodstuffs of
animal origin

Specific conditions

Ashy goat cheese

Morbier cheese

Red Leicester cheese

Double Gloucester cheese

Scottish cheddar

Mimolette cheese

Shall not be used for colouring or
calcium enrichment of products

X

X

X

25.5.2006

EN

Official Journal of the European Union

L 137/11

Code

Name

Preparation of
foodstuffs of
plant origin

Preparation of
foodstuffs of
animal origin

Specific conditions

In fruit wines (*) without added
sugar (including cider and perry)
or in mead:
50 mg (a)

of

For cider and perry prepared with
juice
addition
concentrate after fermentation:
100 mg (a)

sugars

or

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

(*) In this context, “fruit wine” is
defined as wine made from fruits
other than grapes.

Meat products (2)

E 250:

For
amount
80 mg/kg

indicative

ingoing
expressed as NaNO2:

E 252:

For
amount
80 mg/kg

indicative

ingoing
expressed as NaNO3:

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

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

Meat products (1)

Meat products in connection with
nitrites or nitrates (1)

Anti-oxidant for fats and oils

Milk products (1)

Milk-based and meat products

X

X

X

X

X

X

X

X

X

X

X

X

E 220
Or

E 224

Sulphur dioxide

Potassium metabisulphite

E 250
Or

E 252

Sodium nitrite

Potassium nitrate

E 270

Lactic acid

E 290

Carbon dioxide

E 296

Malic acid

E 300

Ascorbic acid

E 301

Sodium ascorbate

E 306

Tocopherol-rich extract

E 322

Lecithins

E 325

Sodium lactate

E 330

Citric acid

E 331

Sodium citrates

E 333

Calcium citrates

E 334

Tartaric acid (L(+)–)

E 335

Sodium tartrates

E 336

Potassium tartrates

X

X

X

X

X

X

X

X

X

X

X

X

X

L 137/12

EN

Official Journal of the European Union

25.5.2006

Code

Name

E 341 (i)

Monocalcium-phosphate

E 400

Alginic acid

E 401

Sodium alginate

E 402

Potassium alginate

E 406

Agar

E 407

Carrageenan

E 410

Locust bean gum

E 412

Guar gum

E 414

Arabic gum

E 415

Xanthan gum

E 422

Glycerol

E 440 (i)

Pectin

E 464

Hydroxypropyl methyl
cellulose

E 500

Sodium carbonates

E 501

Potassium carbonates

E 503

Ammonium carbonates

E 504

Magnesium carbonates

E 509

Calcium chloride

E 516

Calcium sulphate

E 524

Sodium hydroxide

E 551

Silicon dioxide

E 553b

Talc

E 938

Argon

E 939

Helium

E 941

Nitrogen

E 948

Oxygen

Preparation of
foodstuffs of
plant origin

Preparation of
foodstuffs of
animal origin

Specific conditions

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

Raising agent for self raising flour

Milk-based products (1)

Milk-based products (1)

Milk-based products (1)

Milk-based and meat products (1)

Milk-based products (1)

For plant extracts

Milk-based products (1)

Encapsulation material for
capsules

“Dulce de leche” (*) and soured-
cream butter (1)

(*) “Dulce de leche” or “Confiture de
lait” refers to a soft,
luscious,
brown cream, made of sweetened,
thickened milk

X

Milk coagulation

Carrier

Surface treatment of
bäck”

“Laugenge-

Anti-caking agent for herbs and
spices

Coating agent for meat products

X

X

X

X

X

(1) The restriction concerns only animal products.
(2) 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 sanitary guarantees and/or allowing to maintain the specific features of the product, is available.’

25.5.2006

EN

Official Journal of the European Union

L 137/13

(b) Subsection A.4, is replaced by the following:

‘A.4. Micro-organism preparations

Any preparations of micro-organisms normally used in food processing, with the exception of genetically modified
micro-organisms within the meaning of Directive 2001/18/EC of the European Parliament and of the Council (*).

___________
(*) OJ L 106, 17.4.2001, p. 1’.

(c) The following Sub-section A.6. is added:

‘A.6. Use of certain colours for stamping products

In the case where colours are used for stamping eggshells, Article 2(9) of Directive 94/36/EC of the European
Parliament and of the Council (*) shall apply.

___________
(*) OJ L 237, 10.9.1994, p. 13.’

3. Section B is replaced by the following:

‘SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING
OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION REFERRED TO IN
ARTICLE 5(3)(D) AND ARTICLE 5(5A)(E) OF REGULATION (EEC) No 2092/91

Name

Preparation of
foodstuffs of
plant origin

Preparation of
foodstuffs of
animal origin

Specific conditions

Water

Calcium chloride

Calcium carbonate

Calcium hydroxide

Calcium sulphate

Magnesium chloride (or nigari)

Potassium carbonate

Sodium carbonate

Citric acid

Sodium hydroxide

Sulphuric acid

Isopropanol (propanol-2-ol)

Carbon dioxide

Nitrogen

Ethanol

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

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

Coagulation agent

Coagulation agent

Coagulation agent

Drying of grapes

Sugar(s) production

Oil production and hydrolysis of starch

Sugar(s) production

Oil production from rape seed (Brassica spp)

Sugar(s) production

crystallisation

sugar
process
In
the
preparation;
in due respect of the provisions
of Council Directive 88/344/EEC, for a period
expiring on 31/12/2006

in

X

X

X

Solvent

L 137/14

EN

Official Journal of the European Union

25.5.2006

Name

Preparation of
foodstuffs of
plant origin

Preparation of
foodstuffs of
animal origin

Specific conditions

Tannic acid

Egg white albumen

Casein

Gelatin

Isinglass

Vegetal oils

Silicon dioxide gel or colloïdal
solution

Activated carbon

Talc

Bentonite

Kaolin

Diatomaceous earth

Perlite

Hazelnut shells

Rice meal

Beeswax

Carnauba wax

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

X

Filtration aid

X

Greasing, releasing or anti-foaming agent

X

X

Sticking agent for mead (1)

Propolis (1)

Releasing agent

Releasing agent

(1) The restriction concerns only animal products.
Preparations of micro-organisms and enzymes:
Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of
genetically modified micro-organisms and with the exception of enzymes derived from “genetically modified organisms” within the
meaning of Directive 2001/18/EC.

(*) OJ L 330, 5.12.1998, p. 32.’