Directive 2003/89 / EC (allergen labeling directive)

Directive 2003/89 / EC
Title:	Directive 2003/89 / EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13 / EC with regard to the declaration of ingredients in food
Designation: (not official)	Allergen Labeling Directive
Scope:	EEA
Legal matter:	Consumer law
Basis:	EC Treaty , in particular Article 95
Procedure overview:	European Commission European Parliament IPEX Wiki
To be implemented in national law by:	November 25, 2004
Replaced by:	Regulation (EU) No. 1169/2011
Expiry:	December 13, 2014
Reference:	OJ L 308 of November 25, 2003, pp. 15-18
Full text	Consolidated version (not official) basic version
Regulation has expired.
Please note the information on the current version of legal acts of the European Union !

The Allergen Labeling Directive (Directive 2003/89 / EC) was a European Union directive regulating the labeling of food containing substances that cause allergies and food intolerance. It supplemented Directive 2000/13 / EC (labeling and presentation of food) with corresponding regulations and an appendix with the list of the substances concerned. It was later supplemented by Directive 2006/142 / EC, which added lupins and molluscs to the list of substances.

In the course of the reform of the European food labeling law, the declaration requirements for substances that cause allergies and intolerances have been incorporated into the new Food Information Regulation (LMIV), but in a slightly different form. Among other things, the LMIV prescribes a special graphic highlighting of the substances in the list of ingredients. Directive 2000/13 / EC was repealed when the LMIV came into effect on December 13, 2014.

Declarable allergens

1. Containing gluten grains (d. H. Wheat , rye , barley , oats , spelled , kamut or their hybridised strains) and products thereof
2. Crustaceans and crustacean products
3. Eggs and egg products
4. Fish and fish products
5. Peanuts and peanut products
6. Soy and soy products
7. Milk and dairy products (including lactose)
8. Nuts, d. H. Mandel (Amygdalus communis L.), European hazel (Corylus avellana), walnut (Juglans regia), cashew (Anacardium occidentale), pecan (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), pistachio (Pistacia vera ), Macadamia nut and Queensland nut (Macadamia ternifolia) and products made from them
9. Celery and celery products
10. Mustard and mustard products
11. Sesame seeds and sesame seed products
12. Sulfur dioxide and sulphites in a concentration of more than 10 mg · kg ⁻¹ or 10 mg · l ⁻¹ , indicated as SO ₂ .

Amendment of Annex III a of Directive 2000/13 / EC, addition of two further potential allergens (RL 2006/142 / EC of December 22, 2006):

1. Lupine (also wolf bean) and lupine products
2. Molluscs and mollusc products such as B. snails, mussels or oysters

Exceptions to substances subject to labeling (RL 2005/26 / EG): The following ingredients in the groups mentioned do not have to be labeled for the time being (until November 25, 2007) , as studies could not prove any allergenic potential:

• From cereals containing gluten and products made from them:
  • Wheat-based glucose syrup including dextrose
  • Wheat-based maltodextrins
  • Barley based glucose syrup
  • Grain that is used as a raw material for distillates

• from eggs and products made from them:
  • Egg lysozyme used in wine
  • Albumin from egg, which is used as a clarifying agent in wine

• from fish and products made from them:
  • Fish gelatin , which is used as a carrier for vitamins and flavors
  • Fish gelatine or isinglass , which is used as a clarifying agent in wine

• from soybeans and products made from them:
  • completely refined soy oil and fat
  • Phytosterols / phytosterol esters obtained from soybean oil
  • Phytostanol ester , obtained from vegetable oil sterols from soybeans
  • naturally mixed tocopherols (E306), natural D-alpha-tocopherol, acetate, succinate from soybean sources

• From milk (including lactose) and products made from it:
  • Whey, which is used as a raw material for distillates
  • Lactitol
  • Milk casein products used as clarifying agents in wine

• from nuts and products made from them:
  • Nuts that are used as a raw material for distillates
  • Almonds and walnuts, used as a flavoring for spirits

• from celery and products made from it:
  • Celery leaf and celery seed oil
  • Celery Oleoresin

• from mustard and products made from it:
  • Mustard oil
  • Mustard seed oil
  • Mustard seed oleoresin

Individual evidence

1. ↑ Directive 2003/89 / EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13 / EC with regard to the declaration of ingredients in food
2. ↑ Directive 2000/13 / EC of the European Parliament and of the Council of March 20, 2000 on the approximation of the laws of the member states relating to the labeling and presentation of foods and the advertising thereof
3. ↑ Directive 2006/142 / EC of the Commission of December 22, 2006 amending Annex III a of Directive 2000/13 / EC of the European Parliament and of the Council with the list of ingredients that must be indicated on the food label under all circumstances
4. ↑ Regulation (EU) No. 1169/2011
5. ↑ Directive 2005/26 / EC of the Commission of March 21, 2005 on the creation of a list of food ingredients or substances that are provisionally excluded from Annex IIIa of Directive 2000/13 / EC