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Or. {DE}de

Justification

Unlike conventional foods, breath-freshening products and other similar foods do not contribute macronutrients to nutrition and should therefore not be subject to the same labelling requirements as conventional foods. Exempting such foods from the nutrition declaration requirement would ensure that these products can continue to be sold in the same small packages as at present, making it possible to avoid generating extra waste.



Amendment 698

Richard Seeber

Proposal for a regulation

Annex V – part A and B





Text proposed by the Commission

Amendment

Part A – name of the food

deleted

1. The use in the Member State of marketing of the name of the food under which the product is legally manufactured and marketed in the Member State of production shall be allowed.




However, where the application of the other provisions of this Regulation, in particular those set out in Article 9, would not enable consumers in the Member State of marketing to know the true nature of the food and to distinguish it from foods with which they could confuse it, the name of the food shall be accompanied by other descriptive information which shall appear in proximity to the name of the food.




2. In exceptional cases, the name of the food of the Member State of production shall not be used in the Member State of marketing when the food which it designates is so different, as regards its composition or manufacture, from the food known under that name that the provisions of point 1 are not sufficient to ensure, in the Member State of marketing, correct information for purchaser.




3. No name protected as intellectual property, brand name or fancy name may be substituted for the name of the food.




Part B – Mandatory particulars accompanying the name of the food




1. The name of the food shall include or be accompanied by particulars as to the physical condition of the food or the specific treatment which it has undergone (for example, powdered, freeze-dried, deep-frozen, quick-frozen, concentrated, smoked) in all cases where omission of such information could mislead the purchaser.




2. Foods treated with ionising radiation shall bear one of the following indications:




irradiated’ or ‘treated with ionising radiation’.




Or. {EN}en

Justification

To be included into the quoted article.



Amendment 699

Kathalijne Maria Buitenweg, Carl Schlyter

Proposal for a regulation

Annex V – part B – paragraph 2 a (new)





Text proposed by the Commission

Amendment




2a. The name of the food in the labelling of any meat product which has the appearance of a cut, joint, slice, portion or carcase of meat, or of cured meat shall include an indication of:




(a) any added ingredient of a different animal origin to the rest of the meat; and




(b) any added water in the following circumstances:




- in the case of cooked and uncooked meat, or cooked cured meat, any added water making up more than 5% of the weight of the product




- in the case of uncooked cured meat, any added water making up more than 10% of the weight of the product.

Or. {EN}en

Justification

It is not unusual to add water or animal ingredients of a different species (such as hydrolysed beef or pork proteins) to meat, e.g. to chicken breast. In order not to mislead the consumers and in order to give them the possibility to avoid such products (e.g. on religious grounds), is essential that such practice is declared.

This provision is already effective law in the UK and shall ensure that the name of the food reflects its true nature so that consumers are accurately informed and not misled e.g. ‘chicken breast fillet’ versus ‘chicken breast fillet with added water’.
To note, the 5% and 10% allowances of added water for the specific meat/fish products mentioned relates to the amount of water technically needed for their manufacture.



Amendment 700

Kathalijne Maria Buitenweg, Carl Schlyter

Proposal for a regulation

Annex V – part B – paragraph 2 b (new)





Text proposed by the Commission

Amendment




2b. The name of the food in the labelling of any fish product which has the appearance of a cut, fillet, slice, or portion of fish shall include an indication of:




(a) any added ingredient of vegetable origin and, of an animal origin other than fish; and




(b) any added water making up more than 5% of the weight of the product.

Or. {EN}en

Justification

It is not unusual to add water or animal ingredients of a different species (such as hydrolysed beef or pork proteins) to meat, e.g. from fish. In order not to mislead the consumers and in order to give them the possibility to avoid such products (e.g. on religious grounds), is essential that such practice is declared.

This provision is already effective law in the UK and shall ensure that the name of the food reflects its true nature so that consumers are accurately informed and not misled e.g. ‘chicken breast fillet’ versus ‘chicken breast fillet with added water’
To note, the 5% and 10% allowances of added water for the specific meat/fish products mentioned relates to the amount of water technically needed for their manufacture.



Amendment 701

John Bowis

Proposal for a regulation

Annex V – part C





Text proposed by the Commission

Amendment

1. Composition criteria checked on the basis of a daily average:

deleted




Fat content

Connective tissue: meat protein ratio




lean minced meat

7 %

12




minced pure beef

20 %

15




minced meat containing pigmeat

30 %

18




minced meat of other species

25 %

15




2. By way of derogation from the requirements laid down in Chapter IV of Section V of Annex III to Regulation (EC) No 853/2004, the following words shall appear on the labelling:




- ‘percentage of fat under…’,




- ‘connective tissue: meat protein ratio under…’.




3. The Member States may allow the placing on their national market of minced meat which does not comply with the criteria laid down in point 1 of this Part under a national mark that cannot be confused with the marks provided for in Article 5(1) of Regulation (EC) No 853/2004.




Or. {EN}en



Amendment 702

Richard Seeber

Proposal for a regulation

Annex VI – part A – point 5





Text proposed by the Commission

Amendment

5. Mixtures of spices or herbs, where none significantly predominates in proportion by weight

May be listed in another order provided that that list of ingredients is accompanied by an expression such as ‘in variable proportion’.

5. Mixtures and preparations of spices or herbs, where none significantly predominates in proportion by weight

May be listed in another order provided that that list of ingredients is accompanied by an expression such as ‘in variable proportion’.

Or. {DE}de

Justification

Retention of the existing rules. Hitherto, preparations of spices have likewise been covered.



Amendment 703

Lambert van Nistelrooij

Proposal for a regulation

Annex VI – part B – introductory part





Text proposed by the Commission

Amendment

Ingredients which belong to one of the categories of foods listed below and are constituents of another food shall only be required to be named by the designation of that category.

The Commission can adopt a list of generic names for food additives and enzymes which can be used instead of their specific names. This measure designed to amend non-essential elements of this Regulation by supplementing it, shall be adopted, in accordance with the regulatory procedure with scrutiny referred to in Article 49(3). Ingredients which belong to one of the categories of foods listed below and are constituents of another food shall only be required to be named by the designation of that category.

Or. {EN}en

Justification

A number of additives have very long and/or technical names, which do not provide additional information to consumers but occupy considerable space on the label. Therefore it is justified to allow the use of shorter or more generic names.



Amendment 704

Richard Seeber

Proposal for a regulation

Annex VI – part B – point 4





Text proposed by the Commission

Amendment

4. Starches, and starches modified by physical means or by enzymes

‘Starch’

4. Starches, and starches modified by physical means or by enzymes, roasted or dextrinated starch, starch modified by acid or alkali treatment and bleached starch.

‘Starch’

Or. {DE}de

Justification

The classification 'starch' should be expanded by the inclusion of roasted or dextrinated starch, starch modified by acid or alkali treatment and bleached starch. In practice, these substances are used in the manufacture of food, and they should be indicated in the list of ingredients. The Additives Directive, 95/2/EC, explicitly excludes them from its scope.



Amendment 705

Kathalijne Maria Buitenweg, Carl Schlyter

Proposal for a regulation

Annex VI – part B – point 17





Text proposed by the Commission

17. Skeletal muscles1 of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed the values indicated below and where the meat constitutes an ingredient of another food. The products covered by the definition of ‘mechanically separated meat’ are excluded from this definition.

‘… meat’ and the name(s)2 of the animal species from which it comes

Maximum fat and connective tissue contents for ingredients designated by the term ‘… meat’




Species

Fat (%)

Connective tissue3 (%)




Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating

25

25




Porcines

30

25




Birds and rabbits

15

10




If these maximum limits are exceeded, but all other criteria for the definition of ‘meat’ are satisfied, the ‘… meat’ content must be adjusted downwards accordingly and the list of ingredients must mention, in addition to the term ‘… meat’, the presence of fat and/or connective tissue.







Amendment

17. Skeletal muscles4 of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the meat constitutes an ingredient of another food. The products covered by the definition of ‘mechanically separated meat’ are excluded from this definition.

‘… meat’ and the name(s)5 of the animal species from which it comes, followed by the words 'of which' and the share in total fat and connective tissue (in %)

Or. {EN}en

Justification

It is unacceptable that animal products consisting of up to 55% of fat and connective tissue can be labelled as 'meat'. The percentage of fat and connective tissue should therefore always be given in the list of ingredients.



Amendment 706

Kathalijne Maria Buitenweg, Carl Schlyter

Proposal for a regulation

Annex VI – part B – point 18





Text proposed by the Commission

Amendment

18. All types of products covered by the definition of ‘mechanically separated meat’.

‘mechanically separated meat’ and the name(s) (3) of the animal species from which it comes

18. All types of products covered by the definition of ‘mechanically separated meat’.

‘mechanically separated meat’ and the name(s) (3) of the animal species from which it comes, followed by words 'of which' and the share in total fat and connective tissue (in %)

Or. {EN}en

Justification

It is unacceptable that animal products consisting of up to 55% of fat and connective tissue can be labelled as 'meat'. The percentage of fat and connective tissue should therefore always be given in the list of ingredients.





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