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Explanation Document Use of conventional technical ingredients ...

Explanation Document Use of conventional technical ingredients ...

Explanation Document Use of conventional technical ingredients

AoeL informiert: Version: 12.11.2011 Explanation Document Use of conventional technical ingredients which have to be calculated in accordance to article 27 (2) of ECC reg. 889/2008 as from agriculture origin from Alex Beck and Keith Ball, IFOAM EU Group and SGOP Internal Topic: Use of conventional technical ingredients which have to be calculated in accordance to article 27 (2) of ECC reg. 889/2008 as from agriculture origin. With a special attention to yeast and yeast products. (1) Introduction: Because of the requirements of ECC reg. 1254/2008 article 1. (3) b) a debate is starting whether yeast and yeast products can only be used in organic quality from 1 of January 2014 on. This is not the case. The relevant change in practice from the 1 of January 2014, is the limitation of the use of conventional yeast and yeast extract to a maximum of 5 % in organic labeled products. The objective of this document is to explain this situation. (2) How organic recipes must be calculated In accordance to article 23 (4) a) of 834/2007 foods can be labeled as organic when; “(ii) at least 95 % by weight, of its ingredients of agricultural origin are organic;” In practice this means that when looking at a recipe we have to first identify what ingredients are of agricultural origin and what ingredients are not. Article 27 (2) provides clarification regarding the authorized substances in article 27 and the appendices of Regulation EC 889/2008:

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