
Article 1 
Annex VI to Regulation (EEC) No 2092/91 is amended in accordance with the Annex to this Regulation.
Article 2 
This Regulation shall enter into force on the third day following its publication in the Official Journal of the European Union.
It shall apply from 15 February 2008.
However, point (3)(f) of the Annex shall apply with effect from 1 December 2007.
This Regulation shall be binding in its entirety and directly applicable in all Member States.Done at Brussels, 12 February 2008.
For the Commission
Mariann FISCHER BOEL
Member of the Commission
ANNEX

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

((1)) the fourth paragraph under the heading ‘GENERAL PRINCIPLES’ is replaced by the following:
'The use of the following substances shall be re-examined before 31 December 2010:
— Sodium nitrite and potassium nitrate in Sub-section A.1 with a view to withdrawing these additives;
— Sulphur dioxide and potassium metabisulphite in Sub-section A.1;
— Hydrochloric acid in Sub-section B for the processing of Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese, and Leidse Nagelkaas.The re-examination referred to in the first indent shall take account of the efforts made by Member States to find safe alternatives to nitrites/nitrates and in establishing educational programmes in alternative processing methods and hygiene for organic meat processors/manufacturers.'
((2)) Section A is amended as follows:

((a)) in sub-section A.1 the entry for E 160b is replaced by the following:

Code Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘E 160b Annatto, Bixin, Norbixin  X Red Leicester cheeseDouble Gloucester cheeseCheddarMimolette cheese’
((b)) in sub-section A.1 the entry for E 500 is replaced by the following:
'
Code Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘E 500 Sodium carbonates X X “Dulce de leche” soured-cream butter and sour milk cheese

' or 
((3)) Section B is amended as follows:

((a)) the entry for ‘citric acid’ is replaced by the following entries:

Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘Lactic acid  X For the regulation of the pH of the brine bath in cheese production
Citric acid X X For the regulation of the pH of the brine bath in cheese productionOil production and hydrolysis of starch


((b)) the entry for ‘sulphuric acid’ is replaced by the following entries:

Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘Sulphuric acid X X Gelatine productionSugar(s) production
Hydrochloric acid  X Gelatine productionFor the regulation of the pH of the brine bath in the processing of Gouda, Edam and Maasdammer cheeses, Boerenkaas, Friese and Leidse Nagelkaas
Ammonium hydroxide  X Gelatine production
Hydrogen peroxide  X Gelatine production


((c)) the entries for ‘Talc’, ‘Bentonite’ and ‘Kaolin’ are replaced by the following:

Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘Talc X  In compliance with the specific purity criteria for food additive E 553b
Bentonite X X Sticking agent for meadIn compliance with the specific purity criteria for food additive E 558
Kaolin X X PropolisIn compliance with the specific purity criteria for food additive E 559

((d)) the following entry is inserted after the entry for ‘Kaolin’:

Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘Cellulose X X Gelatine production

((e)) the entries for ‘Diatomaceous earth’ and ‘Perlite’ are replaced by the following:

Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions
‘Diatomaceous earth X X Gelatine production
Perlite X X Gelatine production

((f)) the entry for ‘Preparations of microorganisms and enzymes’ is replaced by the following:
'Preparations of microorganisms and enzymes:Any preparations of microorganisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified microorganisms and with the exception of enzymes derived from “genetically modified organisms” within the meaning of Directive 2001/18/EC (*).'
