natgillin/translations-raw huggingface dataset:
„в) единствено ароматични вещества, определени в член 3, параграф 2, буква б) от Регламент (ЕО) №.../…* и ароматични препарати, определени в член 3, параграф 2, буква г) от същия регламент, могат да се използват за приготвянето на ликьор на яйчена основа или advocaat, или avocat, или advokat.”
"(c) Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No …/…* and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of egg liqueur or advocaat or avocat or advokat."
и) Точка 44, буква а) се заменя със следния текст:
(i) Point 44(a) shall be replaced by the following:
„а) väkevä glögi или spritglögg е спиртна напитка, произведена чрез ароматизиране на етилов алкохол от земеделски произход с естествен аромат на карамфил и/или канела, чрез един от следните процеси: мацерация и/или дестилация, редестилация на алкохолната напитка при наличие на части от горепосочените растения, добавяне на ароматични вещества, определени в член 3, параграф 2, буква в) от Регламент (ЕО) № …/..., на карамфил или канела, или чрез комбинация от тези методи.“
“(a) Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with natural flavouring of cloves and/or cinnamon using one of the following processes: maceration and/ or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No …/…  of cloves or cinnamon or a combination of these methods.”
й) точка 44, буква в) се заменя със следното:
(j) Point 44(c) shall be replaced by the following:
„в) други ароматизанти, ароматични вещества и/или ароматични препарати, определени в член 3, параграф 2, буква а), б) и г) от Регламент (ЕО) № .../..., могат също да бъдат използвани, но трябва да преобладава ароматът на посочените подправки.”
“(c) Other flavourings, flavouring substances and/or flavouring preparations as defined in Article 3(2)(a), (b), and (d) of Regulation (EC) No …/…  may also be used, but the flavour of the specified spices must be predominant.”
к) в буква в) на параграфи 25, 26, 27, 28, 29, 33, 34, 35, 36, 37, 38, 39, 40, 42, 43, 45 и 46 думата „препарати” се заменя с „ароматични препарати”.
(k) In point (c) of paragraphs 25, 26, 27, 28, 29, 33, 34, 35, 36, 37, 38, 39, 40, 42, 43, 45 and 46, the word "preparations" shall be replaced by "flavouring preparations".
The aim of this amendment is to adapt the new spirit drinks regulation (EC) No 110/2008.
The aim of this amendment is to adapt the new spirit drinks regulation (EC) No 110/2008.
It replaces the Common position text adapting the old regulation (EEC) No 1576/89.
It replaces the Common position text adapting the old regulation (EEC) No 1576/89.
The deletion of the category “nature-identical“ category must allow the producers of the traditional spirits aquavit and väkevä glögi to only use natural flavouring substances for the sake of their quality image.
The deletion of the category “nature-identical“ category must allow the producers of the traditional spirits aquavit and väkevä glögi to only use natural flavouring substances for the sake of their quality image.
Regarding the latter, flavouring substances and preparations must be allowed.
Regarding the latter, flavouring substances and preparations must be allowed.
Член 5 – параграф 1
Article 5 - paragraph 1
Списъкът на ароматичните вещества, посочен в член 2, параграф 2, се приема съгласно процедурата по член 7 най-късно до 31 декември 2008 г. “.
The list of flavouring substances referred to in Article 2(2) shall be adopted in accordance with the procedure referred to in Article 7 by 31 December 2008 at the latest.
Списъкът на ароматичните вещества, посочен в член 2, параграф 2, се приема съгласно процедурата по член 7 най-късно до 31 декември 2010 г. “.
The list of flavouring substances referred to in Article 2(2) shall be adopted in accordance with the procedure referred to in Article 7 by 31 December 2010 at the latest.
The Community list of flavourings (“the list of flavouring substances referred to in Article 2(2) of Regulation 2232/96”) should only be adopted after the completion of the evaluation program.
The Community list of flavourings (“the list of flavouring substances referred to in Article 2(2) of Regulation 2232/96”) should only be adopted after the completion of the evaluation program.
Since the evaluation is not completed and since it is unlikely that the program will be finalised by the end of 2008 or even 2009, the postponement of the publication and adoption of the Community list for at least 2 years seems justified.
Since the evaluation is not completed and since it is unlikely that the program will be finalised by the end of 2008 or even 2009, the postponement of the publication and adoption of the Community list for at least 2 years seems justified.
Директива 2000/13/EО
Directive 2000/13/EC
Приложение ІІІ - параграф 1 - тире 2
Annex III - paragraph 1 - indent 2
- „пушилни ароматизанти“, ако ароматичната съставка съдържа ароматизанти, определени в член 3, параграф 2, буква е) от Регламент (ЕО) № .../... и придава пушен аромат на храната.
- "smoke flavouring(s)" if the flavouring component contains flavourings as defined in Article 3 (2) (f) of Regulation (EC) No .../...* and imparts a smoky flavour to the food.
- „пушилни ароматизанти“ или по-специфично наименование или описание на пушилните ароматизант(и), ако ароматичната съставка съдържа ароматизанти, определени в член 3, параграф 2, буква е) от Регламент (ЕО) №.../…* и се използва или смесва вътрешно, за да придаде пушен аромат на храната.
- "smoke flavouring(s)", or a more specific name or description of the smoke flavouring(s ) , if the flavouring component contains flavourings as defined in Article 3(2) (f) of Regulation (EC) No .../...* and is used or mixed internally to impart a smoky flavour to the food.
Не се изисква обозначаване в списъка със съставки, когато в процеса на опушване одобреният пушилен продукт се използва на повърхността на хранителния продукт, за да се получи опушен цвят, консистенция и аромат .
A designation in the list of ingredients is not required when the approved smoke product is used on the surface of the food product in the smoking process to obtain a smoke colour, texture and flavour .
This amendment (37), agreed by the Parliament at the 1st reading, provides the opportunity for referring to specific smoke flavourings so that consumers would be properly informed about salmon flavouring, bacon flavouring, barbecue flavouring and so on.
This amendment (37), agreed by the Parliament at the 1st reading, provides the opportunity for referring to specific smoke flavourings so that consumers would be properly informed about salmon flavouring, bacon flavouring, barbecue flavouring and so on.
The second part of this amendment was not tabled at the first reading.
The second part of this amendment was not tabled at the first reading.
It concerns the processes when smoke condensates are used in an alternative smoking process which besides flavour also influences colour, consistency and preservation of foods.
It concerns the processes when smoke condensates are used in an alternative smoking process which besides flavour also influences colour, consistency and preservation of foods.
The Rapporteur believes that it should be tabled for the second reading as findings of the EFSA, issued on 29 June 2007, confirmed that the use of smoke flavourings is generally considered to be of less health concern than the traditional smoking process.
The Rapporteur believes that it should be tabled for the second reading as findings of the EFSA, issued on 29 June 2007, confirmed that the use of smoke flavourings is generally considered to be of less health concern than the traditional smoking process.
Член 30 – параграф 2 а (нов)
Article 30 - paragraph 2 a (new)
Член 10 започва да се прилага 18 месеца след датата на прилагане на общностния списък.
Article 10 shall apply from 18 months after the date of application of the Community list.
The amendment (44) agreed by the Parliament at the first reading.
The amendment (44) agreed by the Parliament at the first reading.
Член 30 – параграф 3
Article 30 - paragraph 3
Членове 10, 26 и 27 се прилагат от датата на прилагането на общностния списък.
Articles 10 , 26 and 27 shall apply from the date of application of the Community list.
Членове 26 и 27 се прилагат от датата на прилагането на общностния списък.
Articles 26 and 27 shall apply from the date of application of the Community list.
The amendment (44) adopted by the Parliament at the 1st reading.
The amendment (44) adopted by the Parliament at the 1st reading.
Приложение III - част Б
Annex III - part B
Част Б: Максимално допустими нива на определени вещества, естествено присъстващи в ароматизанти и хранителни съставки с ароматични свойства, в някои съставни храни такива, каквито се консумират, в които са добавени ароматизанти и/или хранителни съставки с ароматични свойства.
Part B: Maximum levels of certain substances, naturally present in flavourings and food ingredients with flavouring properties, in certain compound food as consumed to which flavourings and/or food ingredients with flavouring properties have been added
Тези максимално допустими нива не се прилагат за съставни храни, които се приготвят и консумират на едно и също място, не съдържат добавени ароматизанти и съдържат единствено билки и подправки като хранителни съставки с ароматични свойства.
These maximum levels shall not apply to compound foods which are prepared and consumed on the same site, contain no added flavourings and contain only herbs and spices as food ingredients with flavouring properties.
Съставна храна, в която е ограничено съдържанието на веществото
Compound food in which the presence of the substance is restricted
Максимално допустимо ниво [mg/kg]
Maximum levelmg/kg
Алкохолни напитки
Alcoholic beverages
Обработени плодове и зеленчуци (включително гъби, плесен, корени, грудки, варива и бобови растения ), ядки и семена.
Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds
Нуга, марципан или негови заместители или подобни продукти
Nougat, marzipan or its substitutes or similar products
Консервирани костилкови плодове
Canned stone fruits
Сладкарски и захарни изделия, с изключение на предназначените за освежаване на дъха, със съдържание на мента/лютива мента
Mint/peppermint containing confectionery, except micro breath freshening confectionery
Сладкарски и захарни изделия, предназначени за освежаване на дъха
Micro breath freshening confectionery
Алкохолни напитки със съдържание на мента/лютива мента
Mint/peppermint containing alcoholic beverages
Месни заготовки и месни продукти, включително месо от домашни птици и от дивеч
Meat preparations and meat products, including poultry and game
Рибни заготовки и рибни продукти
Fish preparations and fish products
Готови за консумация осолени храни
Ready-to-eat savouries
Хлебни изделия
Bakery wares
ТЕУКРИН А
Teucrin A
Спиртни напитки с горчив вкус или bitter
Bitter-tasting spirit drinks or bitter
Съгласно определението в член 1, параграф 4, буква с) от Регламент 1576/89 с горчив вкус
As defined in Article 1(4)(r) of Regulation 1576/89. with a bitter taste
Други алкохолни напитки
Other alcoholic beverages
Туйон (алфа и бета)
Thujone (alpha and beta)
Алкохолни напитки, с изключение на произведените от вида Artemisia
Alcoholic beverages, except those produced from Artemisia species
Алкохолни напитки, произведени от вида Artemisia
Alcoholic beverages produced from Artemisia species
Безалкохолни напитки, произведени от вида Artemisia
Non-alcoholic beverages produced from Artemisia species
35 0,5
35 0,5
Традиционни и/или сезонни тестени изделия, с указано върху етикета съдържание на канела
Traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling
„Зърнени закуски“, включително мюсли
Breakfast cereals including muesli
Фини тестени изделия с изключение на традиционни и/или сезонни тестени изделия, с указано върху етикета съдържание на канела
Fine bakery ware, with exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling
Максимално допустимо ниво
Maximum level
The amendment agreed by the Parliament at the first reading linked to the amendment to Article 5, par.
The amendment agreed by the Parliament at the first reading linked to the amendment to Article 5, par.
2 providing a blank list unless harmfulness of certain naturally occurring undesirable substances is assessed by the Authority.
2 providing a blank list unless harmfulness of certain naturally occurring undesirable substances is assessed by the Authority.
A similar solution is laid down in Article 8 and Annex III of the Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods.
A similar solution is laid down in Article 8 and Annex III of the Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods.
Compared with the Commission's proposal for the Regulation, in the common position the Council has reorganised the articles and chapter headings and cleared up ambiguous areas.
Compared with the Commission's proposal for the Regulation, in the common position the Council has reorganised the articles and chapter headings and cleared up ambiguous areas.
In doing so it took into account a number of Parliament’s amendments.
In doing so it took into account a number of Parliament’s amendments.
Regrettably some of those which in its first reading Parliament considered essential were not included
Regrettably some of those which in its first reading Parliament considered essential were not included
Parliament intends to defend those amendments agreed at the first reading which it believes are the basis for a balanced and practicable Regulation, taking into account scientific and technological development in the flavourings industry.
Parliament intends to defend those amendments agreed at the first reading which it believes are the basis for a balanced and practicable Regulation, taking into account scientific and technological development in the flavourings industry.
Apart from food safety and the strengthening the internal market by ensuring a level playing field for all producers, other consumer interests also need to be taken into account, and prominent among them is the desire for food to be as natural as possible.
Apart from food safety and the strengthening the internal market by ensuring a level playing field for all producers, other consumer interests also need to be taken into account, and prominent among them is the desire for food to be as natural as possible.
It is not necessarily the case that all flavourings which are safe from a toxicological point of view are actually beneficial to consumers.
It is not necessarily the case that all flavourings which are safe from a toxicological point of view are actually beneficial to consumers.
Parliament wishes to highlight in particular the right of the consumer to choose.
Parliament wishes to highlight in particular the right of the consumer to choose.
In the procedure for approval of flavourings, e.g. ‘reasonable technological need’ is tackling other EU strategies, such as the fight against obesity, as the addition of excessively potent flavourings can mask the poor quality of prepared food.
In the procedure for approval of flavourings, e.g. ‘reasonable technological need’ is tackling other EU strategies, such as the fight against obesity, as the addition of excessively potent flavourings can mask the poor quality of prepared food.
The Council and Parliament take a different stance on the issue of certain food ingredients with flavouring properties for use in and on foods, and on the maximum levels of those ingredients laid down in Annex III.
The Council and Parliament take a different stance on the issue of certain food ingredients with flavouring properties for use in and on foods, and on the maximum levels of those ingredients laid down in Annex III.
The Scientific Committee on Food (SCF) and the European Food Safety Authority (EFSA) have found that herbal constituents safrole, estragole and methyleugenol, belonging to the chemical class of the alkenylbenzenes , are genotoxic and carcinogenic compounds.
The Scientific Committee on Food (SCF) and the European Food Safety Authority (EFSA) have found that herbal constituents safrole, estragole and methyleugenol, belonging to the chemical class of the alkenylbenzenes , are genotoxic and carcinogenic compounds.
The carcinogenicity of these compounds was demonstrated in animal experiments using relatively high doses of single compounds.
The carcinogenicity of these compounds was demonstrated in animal experiments using relatively high doses of single compounds.
Human are exposed to these compounds in much lower doses that the doses used in animal experiments.
Human are exposed to these compounds in much lower doses that the doses used in animal experiments.
No data exist on interactions between naturally occuring undesirable compounds and other substances in herbs and spices.
No data exist on interactions between naturally occuring undesirable compounds and other substances in herbs and spices.
Parliament noted the Council’s argument that the maximum permitted levels in Annex III are already laid down in Directive 88/388/EC, but believes that this in itself indicates that the justification for limiting the use of herbs and spices in prepared food is (still) insufficient.
Parliament noted the Council’s argument that the maximum permitted levels in Annex III are already laid down in Directive 88/388/EC, but believes that this in itself indicates that the justification for limiting the use of herbs and spices in prepared food is (still) insufficient.
In the last twenty years the Member States have not developed a methodology to monitor what practical effects on consumers' health the maximum levels have had.
In the last twenty years the Member States have not developed a methodology to monitor what practical effects on consumers' health the maximum levels have had.
They have not carried out any research in the field either.
They have not carried out any research in the field either.
Parliament therefore believes that it is not proven that prepared food in which certain Annex III ingredients are naturally present has the same toxicological potential as certain natural ingredients when they are tested in isolation.
Parliament therefore believes that it is not proven that prepared food in which certain Annex III ingredients are naturally present has the same toxicological potential as certain natural ingredients when they are tested in isolation.
It bases this position on recent toxicological studies which take into account the fact that people are exposed to alkenylbenzene in complex food matrices.
It bases this position on recent toxicological studies which take into account the fact that people are exposed to alkenylbenzene in complex food matrices.
The matrix effects of foods or a combination of foods on certain ingredients in nature are known.
The matrix effects of foods or a combination of foods on certain ingredients in nature are known.
They are caused by chemical links with other parts of the food or by the action of other ingredients which increase or reduce the effects.
They are caused by chemical links with other parts of the food or by the action of other ingredients which increase or reduce the effects.
The hypothesis is that these effects differ from case to case, and so they need to be researched on a case-by-case basis.
The hypothesis is that these effects differ from case to case, and so they need to be researched on a case-by-case basis.
Parliament advocates reversing the burden of proof in this case.
Parliament advocates reversing the burden of proof in this case.
The principle of herb and spice producers having to disprove a legal presumption of harmfulness for each product individually is contentious.
The principle of herb and spice producers having to disprove a legal presumption of harmfulness for each product individually is contentious.
It would be more logical to turn the procedure around.
It would be more logical to turn the procedure around.
Where there is a scientifically justified suspicion that certain substances in food eaten by people are harmful to health, the maximum permitted values could be included in Annex III on the basis of an opinion to that effect from the Authority.
Where there is a scientifically justified suspicion that certain substances in food eaten by people are harmful to health, the maximum permitted values could be included in Annex III on the basis of an opinion to that effect from the Authority.
Parliament also took account of the fact that the active principles in herb mixtures change on a seasonal basis.
Parliament also took account of the fact that the active principles in herb mixtures change on a seasonal basis.
Seasonal changes would require expensive tests to be carried out that would probably exceed the market value of the herb and spice mixes, so prepared food producers could well decide in advance to replace herbs with flavourings.
Seasonal changes would require expensive tests to be carried out that would probably exceed the market value of the herb and spice mixes, so prepared food producers could well decide in advance to replace herbs with flavourings.
This is not what European consumers want.
This is not what European consumers want.
In taking this stance Parliament also took into account the fact that the Regulation does not limit the use of herbs and spices as such and that in the common position the Council also abolished the maximum values for substances in Annex III which are added to food prepared on the same site.
In taking this stance Parliament also took into account the fact that the Regulation does not limit the use of herbs and spices as such and that in the common position the Council also abolished the maximum values for substances in Annex III which are added to food prepared on the same site.
Parliament believes that the justification for this – the presumed small proportion of harmful substances in food prepared in that way – could be extended to foods in general.
Parliament believes that the justification for this – the presumed small proportion of harmful substances in food prepared in that way – could be extended to foods in general.
Ароматизанти и хранителни съставки с ароматични свойства
Flavourings and food ingredients with flavouring properties
10.7.2007 г. T6-0323/2007 г.
10.7.2007 T6-0323/2007
Georgs Andrejevs, Pilar Ayuso, Irena Belohorská, Johannes Blokland, John Bowis, Frieda Brepoels, Hiltrud Breyer, Dorette Corbey, Magor Imre Csibi, Chris Davies, Avril Doyle, Mojca Drčar Murko, Jill Evans, Anne Ferreira, Karl-Heinz Florenz, Matthias Groote, Françoise Grossetête, Satu Hassi, Jens Holm, Caroline Jackson, Christa Klaß, Eija-Riitta Korhola, Holger Krahmer, Urszula Krupa, Aldis Kušķis, Marie-Noëlle Lienemann, Jules Maaten, Linda McAvan, Riitta Myller, Péter Olajos, Miroslav Ouzký, Владко Тодоров Панайотов, Vittorio Prodi, Frédérique Ries, Dagmar Roth-Behrendt, Carl Schlyter, Horst Schnellhardt, Richard Seeber, Kathy Sinnott, Bogusław Sonik, María Sornosa Martínez, Antonios Trakatellis, Thomas Ulmer, Åsa Westlund, Anders Wijkman, Glenis Willmott
Georgs Andrejevs, Pilar Ayuso, Irena Belohorská, Johannes Blokland, John Bowis, Frieda Brepoels, Hiltrud Breyer, Dorette Corbey, Magor Imre Csibi, Chris Davies, Avril Doyle, Mojca Drčar Murko, Jill Evans, Anne Ferreira, Karl-Heinz Florenz, Matthias Groote, Françoise Grossetête, Satu Hassi, Jens Holm, Caroline Jackson, Christa Klaß, Eija-Riitta Korhola, Holger Krahmer, Urszula Krupa, Aldis Kušķis, Marie-Noëlle Lienemann, Jules Maaten, Linda McAvan, Riitta Myller, Péter Olajos, Miroslav Ouzký, Vladko Todorov Panayotov, Vittorio Prodi, Frédérique Ries, Dagmar Roth-Behrendt, Carl Schlyter, Horst Schnellhardt, Richard Seeber, Kathy Sinnott, Bogusław Sonik, María Sornosa Martínez, Antonios Trakatellis, Thomas Ulmer, Åsa Westlund, Anders Wijkman, Glenis Willmott