Labelling, Presentation and Advertising of Foodstuffs (Amendment) (No. 2) Regulations, 2005 (L.N. 339 of 2005)

B 4885 L.N. 339 of 2005 FOOD SAFETY ACT (CAP. 449) Labelling, Presentation and Advertising of Foodstuffs (Amendment) (No. 2) Regulations, 2005 IN exercise of the pow ers conferred by article 10 of the Food Safety A ct, the M inister of H ealth, the Elderly and C om m unity C are has m ade the follow ing regulations>– 1. The title of these regulations is the Labelling, Presentation and A dvertising of Foodstuffs (A m endm ent) (N o. 2) R egulations, 2005, and they shall be read and construed as one w ith the L abelling, Presentation and A dvertising of Foodstuffs R egulations, 2004, hereinafter referred to as “the principal regulations”. 2. These regulations im plem ent the provisions of C om m ission D irective 2005#26#EC of the 21st M arch, 2005. 3. These regulations shall com e into force on the 25th N ovem ber, 2005. 4. Im m ediately at the end of Part B of the Third Schedule to the principal regulations, there shall be added the follow ing new Part C >– C itation. L.N . 483 of 2004. Scope. C om m encem ent. A m ends the Third Schedule to the principal regulations. B 4886 Ippubblikat mid-Dipartiment ta’ l-Informazzjoni (doi.gov.mt) — V alletta — Published by the Department of Information (doi.gov.mt) — Valletta Mitbug[ fl-Istamperija tal-G vern — Printed at the Government Printing Press Prezz 8ç – Price 8c “PART C List of food ingredients and substances provisionally excluded until the 25 th November, 2007 from Part B of this Schedule Ingredients Products thereof provisionally excluded Cereals containing gluten — W heat based glucose syrups including dextrose (1) — W heat based maltodextrins (1) — Glucose syrups based on barley — Cereals used in distillates for spirits Eggs — Lysozym (produced from egg) used in wine — Albumin (produced from egg) used as fining agent in wine and cider Fish — Fish gelatine used as carrier for vitamins and flavours — Fish gelatine or Isinglass used as fining agent in beer, cider and wine Soybean Fully refined soybean oil and fat (1) — Natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources — Vegetable oils derived phytosterols and phytosterol esters from soybean sources — Plant stanol ester produced from vegetable oil sterols from soybean sources Milk — W hey used in distillates for spirits — Lactitol — Milk (casein) products used as fining agents in cider and wines Nuts — Nuts used in distillates for spirits — Nuts (almonds, walnuts) used (as flavour) in spirits Celery — Celery leaf and seed oil — Celery seed oleoresin Mustard — Mustard oil — Mustard seed oil — Mustard seed oleoresin (1) and products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated.”.