10 Amendments of Frédérique RIES related to 2011/0156(COD)
Amendment 82 #
Proposal for a regulation
Recital 17 a (new)
Recital 17 a (new)
(17a) Maximum concentrations of pesticide residue defined by the applicable Community legislation, in particular Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in products of plant and animal origin1, should be without prejudice to the specific provisions established by this Regulation. The principle of prohibiting the use of pesticides should therefore be maintained whenever possible and in all cases of the use of pesticides or metabolites of pesticides with an acceptable daily intake of less than 0.0005 mg/kg body weight in the production of agricultural products intended for infant and follow-on formulae. This principle, which is set out in Directive 2006/141/EC, is also applicable to processed cereal-based food and baby food covered by Directive 2006/125/EC and should be extended to other categories of foodstuffs for particular nutritional uses. ___________________ 1 OJ L 70, 16.3.2005, p. 1.
Amendment 84 #
Proposal for a regulation
Recital 17 b (new)
Recital 17 b (new)
Amendment 108 #
Proposal for a regulation
Recital 25
Recital 25
(25) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods establishes the rules and conditions for the use of nutrition and health claims on food. Those rules should apply as a general rule to the categories of food covered by this Regulation, unless otherwise specified in this Regulation or non-legislative acts adopted pursuant to this Regulation, as is already the case for foods included in infant formulae and follow-on formulae which are covered by special rules on nutrition claims.
Amendment 110 #
Proposal for a regulation
Recital 26
Recital 26
(26) Currently, the statements 'gluten-free' and 'very low gluten' may be used for food intended for particular nutritional uses and for food for normal consumption under the rules specified in Commission Regulation (EC) No 41/2009 concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. Such statements could be construed as nutrition claims, as defined in Regulation (EC) No 1924/2006. For For the sake of judicial and healthe sake of simplificationecurity, those statements should be regulated solely by this Regulation (EC) No 1924/2006 and comply with requirements therein. It is necessary that technical adaptations pursuant to Regulation (EC) No 1924/2006, incorporating the nutrition claims 'in terms of food meeting specific nutritional and physiological needs. It forms the best judicial framework for the specific requirements of food for people intolerant to gluten in terms of composition and labelling. In particular, only products with a gluten content of not more than 20 mg/kg in the food sold to final consumers should be allowed to be labelled ‘gluten- free'’, and 'very low gluten' and their associated conditions of use as regulated under Regulation (EC) No 41/2009 be completed prior to the entry into application of this Regulationonly products with a gluten content of not more than 100 mg/kg in the food sold to final consumers should be allowed to be labelled ‘very low gluten content’. Regulation (EC) No 41/2009 should therefore be repealed.
Amendment 115 #
Proposal for a regulation
Recital 26 a (new)
Recital 26 a (new)
(26a) Labelling indicating ‘lactose free’ and ‘very low lactose content’ currently have no legal cover at EU level: neither under Regulation (EC) No 1924/2006 nor under specific provisions to deal with different kinds of food intolerance. These indicators are, however, important for people who are intolerant to lactose. They should therefore be covered by the new Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers1, which makes possible the establishment of criteria for including allergens on labelling. _________________ 1 OJ L 304, 22.11.2011, p. 18.
Amendment 132 #
Proposal for a regulation
Article 1 – paragraph 1 – point c a (new)
Article 1 – paragraph 1 – point c a (new)
(ca) food for people intolerant to gluten.
Amendment 164 #
Proposal for a regulation
Article 2 – paragraph 2 – point h a (new)
Article 2 – paragraph 2 – point h a (new)
(ha) ‘gluten’ means a protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and which is insoluble in water and 0.5 M sodium chloride solution;
Amendment 167 #
Proposal for a regulation
Article 2 – paragraph 2 – point h b (new)
Article 2 – paragraph 2 – point h b (new)
(hb) ‘foodstuffs for people intolerant to gluten’ means foodstuffs for particular nutritional uses which are specially produced, prepared and/or processed to meet the special dietary needs of people intolerant to gluten;
Amendment 216 #
Proposal for a regulation
Article 10 – paragraph 2 – point c
Article 10 – paragraph 2 – point c
(c) the specific requirements on labelling, presentation and advertising of food referred to in Article 1(1), including the authorisation of nutrition and health claims thereof, with the exception of infant formulae with their own rules regarding such claims;
Amendment 231 #
Proposal for a regulation
Article 10 – paragraph 2 a (new)
Article 10 – paragraph 2 a (new)
2a. There are specific compositional and labelling requirements for foodstuffs intended for people intolerant to gluten referred to in Article 1(1)ca. The foodstuffs referred to in the first subparagraph, consisting of or containing one or more ingredients made from wheat, rye, barley, oats or their crossbred varieties which have been especially processed to reduce gluten, shall not contain a level of gluten exceeding 100 mg/kg in the food as sold to the final consumer. Foodstuffs sold to the final consumer which contain a level of gluten not exceeding 100 mg/kg may be labelled ‘very low gluten content’. Foodstuffs sold to the final consumer which contain a level of gluten not exceeding 20 mg/kg may be labelled ‘gluten free’. Foodstuffs referred to in this paragraph shall also comply with the following criteria: – they shall provide roughly the same amount of vitamins and mineral salts as the foodstuffs they are replacing, – they shall be prepared with special care, in compliance with good manufacturing practice (GMP), to avoid gluten contamination, – appropriate labelling is provided, indicating ‘very low gluten content’ or ‘gluten free’ close to the name under which the product is marketed.