
1 
These Regulations may be cited as the Food Labelling (Amendment No. 2) Regulations (Northern Ireland) 2005; and shall come into operation on 25th November 2005.
2 
The Food Labelling Regulations (Northern Ireland)1996 shall be amended in accordance with regulations 3 to 7.
3 
In regulation 2(1) (interpretation), in the definition of “Directive 2000/13”, from “and Commission Directive 2002/67/EC” to the end there shall be substituted “, Commission Directive 2002/67/EC on the labelling of foodstuffs containing quinine, and of foodstuffs containing caffeine and Commission Directive 2005/26/EC establishing a list of food ingredients or substances provisionally excluded from Annex IIIa of Directive 2000/13/EC”.
4 
In regulation 13(8)(c) (order of list of ingredients) there shall be inserted at the end “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”.
5 
In regulation 34B (foods containing allergenic ingredients or ingredients originating from allergenic ingredients) —
(a) in paragraph (1) for “Subject to paragraph (2)” there shall be substituted “Subject to paragraphs (2) and (3)”;
(b) in paragraph (2)(b) there shall be inserted at the beginning “subject to paragraph (3) of this regulation,”;
(c) there shall be inserted at the end the following —“
(3) Paragraphs (1) and (2)(b) of this regulation shall not apply before 25th November 2007 as respects any ingredient which originates from an allergenic ingredient and is listed in column 2 of Schedule 2A in relation to that allergenic ingredient.”.
6 
In regulation 50(12)(b)(iii) (transitional provision) there shall be inserted after the number “12” “(as read with regulation 5 of the Food Labelling (Amendment No. 2) Regulations (Northern Ireland) 2005)”.
7 
After Schedule 2 (indications of treatment) there shall be inserted as Schedule 2A the contents of the Schedule to these Regulations.
Sealed with the official Seal of the Department of Health, Social Services and Public Safety on 15th August 2005
Dr McCormick
A senior officer of the
Department of Health, Social Services and Public Safety

SCHEDULE
Regulation 7
“
SCHEDULE 2A
Regulations 13(8)(c) and 34B(3)


Column 1Allergenic ingredient Column 2Exempt ingredients originating from allergenic ingredient
Cereals containing gluten Wheat based glucose syrups including dextrose1.Wheat based maltodextrins1.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 fat1.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.Note1 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”