# 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
## Preamble
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Community,
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 foodstuffs [^1] , and in particular the second indent of Article 13 thereof,
Whereas:
**(1)** 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.
**(2)** Further to the introduction of rules for organic production of livestock and livestock products in Regulation (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)** 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] .
**(4)** Regulation (EEC) No 2092/91 should therefore be amended accordingly.
**(5)** 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 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 seventh day following its publication in the *Official Journal of the European Union* .
It shall apply from 1 December 2007.
## Final provisions
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*
[^1] [OJ L 198, 22.7.1991, p. 1](http://publications.europa.eu/resource/oj/JOL_1991_198_R_TOC) . Regulation as last amended by Regulation (EC) No 699/2006 ( [OJ L 121, 6.5.2006, p. 36](http://publications.europa.eu/resource/oj/JOL_2006_121_R_TOC) ).
[^2] [OJ L 179, 14.7.1999, p. 1](http://publications.europa.eu/resource/oj/JOL_1999_179_R_TOC) . Regulation as last amended by Commission Regulation (EC) No 2165/2005 ( [OJ L 345, 28.12.2005, p. 1](http://publications.europa.eu/resource/oj/JOL_2005_345_R_TOC) ).
Annex VI to Regulation (EEC) No 2092/91 is amended as follows:
| 1. | (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](http://publications.europa.eu/resource/oj/JOL_1999_179_R_TOC) ." [OJ L 137, 25.5.2006, p. 9](http://publications.europa.eu/resource/oj/JOL_2006_137_R_TOC) .’ " | (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](http://publications.europa.eu/resource/oj/JOL_1999_179_R_TOC) ."
[OJ L 137, 25.5.2006, p. 9](http://publications.europa.eu/resource/oj/JOL_2006_137_R_TOC) .’ " | (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](http://publications.europa.eu/resource/oj/JOL_1995_061_R_TOC) .’ " |
| --- | --- | --- | --- | --- | --- |
| (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](http://publications.europa.eu/resource/oj/JOL_1999_179_R_TOC) ."
[OJ L 137, 25.5.2006, p. 9](http://publications.europa.eu/resource/oj/JOL_2006_137_R_TOC) .’ " | | | | |
| (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](http://publications.europa.eu/resource/oj/JOL_1995_061_R_TOC) .’ " | | | | |
| 2. | (a): Subsection A.1 is replaced by the following: ‘A.1. Food additives, including carriers Code Name Preparation of foodstuffs of plant origin Preparation of foodstuffs of animal origin Specific conditions E 153 Vegetable carbon X Ashy goat cheese Morbier cheese E 160b Annatto, Bixin, Norbixin X Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese E 170 Calcium carbonate X X Shall not be used for colouring or calcium enrichment of products E 220 Or Sulphur dioxide X X In fruit wines without added sugar (including cider and perry) or in mead: 50 mg [^1] For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mg [^1] E 224 Potassium metabisulphite X X E 250 Or Sodium nitrite X Meat products [^2] For E 250 : indicative ingoing amount expressed as NaNO 2 : 80 mg/kg For E 252 : indicative ingoing amount expressed as NaNO 3 : 80 mg/kg For E 250 : maximum residual amount expressed as NaNO 2 : 50 mg/kg For E 252 : maximum residual amount expressed as NaNO 3 : 50 mg/kg E 252 Potassium nitrate X E 270 Lactic acid X X E 290 Carbon dioxide X X E 296 Malic acid X E 300 Ascorbic acid X X Meat products [^1] E 301 Sodium ascorbate X Meat products in connection with nitrites or nitrates [^1] E 306 Tocopherol-rich extract X X Anti-oxidant for fats and oils E 322 Lecithins X X Milk products [^1] E 325 Sodium lactate X Milk-based and meat products E 330 Citric acid X E 331 Sodium citrates X E 333 Calcium citrates X E 334 Tartaric acid (L(+)–) X E 335 Sodium tartrates X E 336 Potassium tartrates X E 341 (i) Monocalcium-phosphate X Raising agent for self raising flour E 400 Alginic acid X X Milk-based products [^1] E 401 Sodium alginate X X Milk-based products [^1] E 402 Potassium alginate X X Milk-based products [^1] E 406 Agar X X Milk-based and meat products [^1] E 407 Carrageenan X X Milk-based products [^1] E 410 Locust bean gum X X E 412 Guar gum X X E 414 Arabic gum X X E 415 Xanthan gum X X E 422 Glycerol X For plant extracts E 440 (i) Pectin X X Milk-based products [^1] E 464 Hydroxypropyl methyl cellulose X X Encapsulation material for capsules E 500 Sodium carbonates X X “Dulce de leche” and soured-cream butter [^1] E 501 Potassium carbonates X E 503 Ammonium carbonates X E 504 Magnesium carbonates X E 509 Calcium chloride X Milk coagulation E 516 Calcium sulphate X Carrier E 524 Sodium hydroxide X Surface treatment of “ *Laugengebäck* ” E 551 Silicon dioxide X Anti-caking agent for herbs and spices E 553b Talc X X Coating agent for meat products E 938 Argon X X E 939 Helium X X E 941 Nitrogen X X E 948 Oxygen X X — Code — Name — Preparation of foodstuffs of plant origin — Preparation of foodstuffs of animal origin — Specific conditions — E 153 — Vegetable carbon — X — Ashy goat cheese Morbier cheese — E 160b — Annatto, Bixin, Norbixin — X — Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese — E 170 — Calcium carbonate — X — X — Shall not be used for colouring or calcium enrichment of products — E 220 Or — Sulphur dioxide — X — X — In fruit wines without added sugar (including cider and perry) or in mead: 50 mg [^1] For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mg [^1] — E 224 — Potassium metabisulphite — X — X — E 250 Or — Sodium nitrite — X — Meat products [^2] For E 250 : indicative ingoing amount expressed as NaNO 2 : 80 mg/kg For E 252 : indicative ingoing amount expressed as NaNO 3 : 80 mg/kg For E 250 : maximum residual amount expressed as NaNO 2 : 50 mg/kg For E 252 : maximum residual amount expressed as NaNO 3 : 50 mg/kg — E 252 — Potassium nitrate — X — E 270 — Lactic acid — X — X — E 290 — Carbon dioxide — X — X — E 296 — Malic acid — X — E 300 — Ascorbic acid — X — X — Meat products [^1] — E 301 — Sodium ascorbate — X — Meat products in connection with nitrites or nitrates [^1] — E 306 — Tocopherol-rich extract — X — X — Anti-oxidant for fats and oils — E 322 — Lecithins — X — X — Milk products [^1] — E 325 — Sodium lactate — X — Milk-based and meat products — E 330 — Citric acid — X — E 331 — Sodium citrates — X — E 333 — Calcium citrates — X — E 334 — Tartaric acid (L(+)–) — X — E 335 — Sodium tartrates — X — E 336 — Potassium tartrates — X — E 341 (i) — Monocalcium-phosphate — X — Raising agent for self raising flour — E 400 — Alginic acid — X — X — Milk-based products [^1] — E 401 — Sodium alginate — X — X — Milk-based products [^1] — E 402 — Potassium alginate — X — X — Milk-based products [^1] — E 406 — Agar — X — X — Milk-based and meat products [^1] — E 407 — Carrageenan — X — X — Milk-based products [^1] — E 410 — Locust bean gum — X — X — E 412 — Guar gum — X — X — E 414 — Arabic gum — X — X — E 415 — Xanthan gum — X — X — E 422 — Glycerol — X — For plant extracts — E 440 (i) — Pectin — X — X — Milk-based products [^1] — E 464 — Hydroxypropyl methyl cellulose — X — X — Encapsulation material for capsules — E 500 — Sodium carbonates — X — X — “Dulce de leche” and soured-cream butter [^1] — E 501 — Potassium carbonates — X — E 503 — Ammonium carbonates — X — E 504 — Magnesium carbonates — X — E 509 — Calcium chloride — X — Milk coagulation — E 516 — Calcium sulphate — X — Carrier — E 524 — Sodium hydroxide — X — Surface treatment of “ *Laugengebäck* ” — E 551 — Silicon dioxide — X — Anti-caking agent for herbs and spices — E 553b — Talc — X — X — Coating agent for meat products — E 938 — Argon — X — X — E 939 — Helium — X — X — E 941 — Nitrogen — X — X — E 948 — Oxygen — X — X
Code: Name — Preparation of foodstuffs of plant origin — Preparation of foodstuffs of animal origin — Specific conditions
E 153: Vegetable carbon — X — Ashy goat cheese Morbier cheese
E 160b: Annatto, Bixin, Norbixin — X — Red Leicester cheese Double Gloucester cheese Scottish cheddar Mimolette cheese
E 170: Calcium carbonate — X — X — Shall not be used for colouring or calcium enrichment of products
E 220 Or: Sulphur dioxide — X — X — In fruit wines without added sugar (including cider and perry) or in mead: 50 mg [^1] For cider and perry prepared with addition of sugars or juice concentrate after fermentation: 100 mg [^1]
E 224: Potassium metabisulphite — X — X
E 250 Or: Sodium nitrite — X — Meat products [^2] For E 250 : indicative ingoing amount expressed as NaNO 2 : 80 mg/kg For E 252 : indicative ingoing amount expressed as NaNO 3 : 80 mg/kg For E 250 : maximum residual amount expressed as NaNO 2 : 50 mg/kg For E 252 : maximum residual amount expressed as NaNO 3 : 50 mg/kg
E 252: Potassium nitrate — X
E 270: Lactic acid — X — X
E 290: Carbon dioxide — X — X
E 296: Malic acid — X
E 300: Ascorbic acid — X — X — Meat products [^1]
E 301: Sodium ascorbate — X — Meat products in connection with nitrites or nitrates [^1]
E 306: Tocopherol-rich extract — X — X — Anti-oxidant for fats and oils
E 322: Lecithins — X — X — Milk products [^1]
E 325: Sodium lactate — X — Milk-based and meat products
E 330: Citric acid — X
E 331: Sodium citrates — X
E 333: Calcium citrates — X
E 334: Tartaric acid (L(+)–) — X
E 335: Sodium tartrates — X
E 336: Potassium tartrates — X
E 341 (i): Monocalcium-phosphate — X — Raising agent for self raising flour
E 400: Alginic acid — X — X — Milk-based products [^1]
E 401: Sodium alginate — X — X — Milk-based products [^1]
E 402: Potassium alginate — X — X — Milk-based products [^1]
E 406: Agar — X — X — Milk-based and meat products [^1]
E 407: Carrageenan — X — X — Milk-based products [^1]
E 410: Locust bean gum — X — X
E 412: Guar gum — X — X
E 414: Arabic gum — X — X
E 415: Xanthan gum — X — X
E 422: Glycerol — X — For plant extracts
E 440 (i): Pectin — X — X — Milk-based products [^1]
E 464: Hydroxypropyl methyl cellulose — X — X — Encapsulation material for capsules
E 500: Sodium carbonates — X — X — “Dulce de leche” and soured-cream butter [^1]
E 501: Potassium carbonates — X
E 503: Ammonium carbonates — X
E 504: Magnesium carbonates — X
E 509: Calcium chloride — X — Milk coagulation
E 516: Calcium sulphate — X — Carrier
E 524: Sodium hydroxide — X — Surface treatment of “ *Laugengebäck* ”
E 551: Silicon dioxide — X — Anti-caking agent for herbs and spices
E 553b: Talc — X — X — Coating agent for meat products
E 938: Argon — X — X
E 939: Helium — X — X
E 941: Nitrogen — X — X
E 948: Oxygen — X — X |
| --- | --- |
| 3. | \| Name \| Preparation of foodstuffs of plant origin \| Preparation of foodstuffs of animal origin \| Specific conditions \|; \| --- \| --- \| --- \| --- \|; \| Water \| X \| X \| Drinking water within the meaning of Council Directive 98/83/EC \|; \| Calcium chloride \| X \| \| Coagulation agent \|; \| Calcium carbonate \| X \| \| \|; \| Calcium hydroxide \| X \| \| \|; \| Calcium sulphate \| X \| \| Coagulation agent \|; \| Magnesium chloride (or nigari) \| X \| \| Coagulation agent \|; \| Potassium carbonate \| X \| \| Drying of grapes \|; \| Sodium carbonate \| X \| \| Sugar(s) production \|; \| Citric acid \| X \| \| Oil production and hydrolysis of starch \|; \| Sodium hydroxide \| X \| \| Sugar(s) production
Oil production from rape seed ( *Brassica spp* ) \|; \| Sulphuric acid \| X \| \| Sugar(s) production \|; \| Isopropanol (propanol-2-ol) \| X \| \| In the crystallisation process in sugar preparation; in due respect of the provisions of Council Directive 88/344/EEC, for a period expiring on 31/12/2006 \|; \| Carbon dioxide \| X \| X \| \|; \| Nitrogen \| X \| X \| \|; \| Ethanol \| X \| X \| Solvent \|; \| Tannic acid \| X \| \| Filtration aid \|; \| Egg white albumen \| X \| \| \|; \| Casein \| X \| \| \|; \| Gelatin \| X \| \| \|; \| Isinglass \| X \| \| \|; \| Vegetal oils \| X \| X \| Greasing, releasing or anti-foaming agent \|; \| Silicon dioxide gel or colloïdal solution \| X \| \| \|; \| Activated carbon \| X \| \| \|; \| Talc \| X \| \| \|; \| Bentonite \| X \| X \| Sticking agent for mead [^3] \|; \| Kaolin \| X \| X \| Propolis [^3] \|; \| Diatomaceous earth \| X \| \| \|; \| Perlite \| X \| \| \|; \| Hazelnut shells \| X \| \| \|; \| Rice meal \| X \| \| \|; \| Beeswax \| X \| \| Releasing agent \|; \| Carnauba wax \| X \| \| Releasing agent \| |
| --- | --- |
[OJ L 179, 14.7.1999, p. 1](http://publications.europa.eu/resource/oj/JOL_1999_179_R_TOC) .
[OJ L 137, 25.5.2006, p. 9](http://publications.europa.eu/resource/oj/JOL_2006_137_R_TOC) .’
[OJ L 61, 18.3.1995, p. 1](http://publications.europa.eu/resource/oj/JOL_1995_061_R_TOC) .’
[OJ L 106, 17.4.2001, p. 1](http://publications.europa.eu/resource/oj/JOL_2001_106_R_TOC) ’.
[OJ L 237, 10.9.1994, p. 13](http://publications.europa.eu/resource/oj/JOL_1994_237_R_TOC) .’ ’
[^1] Maximum levels available from all sources, expressed as SO 2 in mg/l.
In this context, “fruit wine” is defined as wine made from fruits other than grapes.
“Dulce de leche” or “Confiture de lait” refers to a soft, luscious, brown cream, made of sweetened, thickened milk
[^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.’
[^3] 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](http://publications.europa.eu/resource/oj/JOL_1998_330_R_TOC) .’
[^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.’
[^3]: The restriction concerns only animal products.