Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

Group II -
food products containing
inviable technological
microflora
Group III -
food components and
substances, food additives
and micronutrients,
produced with the use of
strain - producers, but
exempt from them during
technological process
Producer strains for the production of ferments, vitamins and biological preserving
agents etc
Baking industry
Bread, products from yeast and sour dough
Dairy industry
Heat treated fermented milk products
Canned milk and milk containing products based on or containing fermented milk
components, including for baby food
Production of juices and juice drinks, winemaking:
Clarified fruit and citrus juices, grape and fruit wines
Production of biologically active additives to food, production of food concentrates,
enriched and specialized products
Extracts, lysates, proteins, protein products, nucleotide mixture on the basis of
yeast and other inactivated microbial biomass
Starch industry
Modified starches obtained through microbial fermentation
Enzyme agents for food industry
Vitamins (beta-carotene, riboflavin), fatty acids, amino acids
Flavouring agents, sweetening agents
Preserving agents (nizin, lactic acid, etc.)
Processing aids for production of alcohol
Vinegar
Edible organic acids (citric, tartaric, apple, etc.)
Prebiotics (fructooligosaccharides), dextrin and other products of starch Industry
Protein hydrolysates on the basis of milk raw materials, meat and poultry raw
materials, raw fish materials and non-fish products, plant material, including
soybean
Glucose-galactose syrups
5.3. Control over food products from GMM allowed to be sold to population and to be used in
food industry in the Russian Federation shall be exercised subject to using the information on food
products obtained from or with the use of GMM, included into the State Register and the Register of
Sanitary-Epidemiological Opinions in the established manner.
5.4. Control over food products from GMA, sold to population and used in food industry, shall
be exercised taking into account the information about the availability of permits for the use of GMM
in food industry (Table 2), as well as information about the cultures of microorganisms used in food
industry and about their genetically modified analogues, potentially suitable for production of food
products (Table 3).