AllCheese! – DeclarationofRennetandNatamycinintheIngredientList

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Dec 11, 2017 - Analytics

AllCheese! – DeclarationofRennetandNatamycinintheIngredientList

The following are two resolutions from the 79th working session of the ALTS on the topic of cheese:

1. In the ingredient list of a soft cheese, all ingredients necessary for cheese production were listed, with the exception of rennet or rennet substitute. The indication of rennet or rennet substitute as an ingredient was missing.

Background:
According to Article 19, paragraph 1, letter d) of Regulation (EU) No. 1169/2011 (Food Information Regulation - LMIV), no ingredient list is required for cheese if no other ingredients have been added except those necessary for cheese production, including salt (exception: in the case of fresh or processed cheese, table salt must also be indicated).

However, if an ingredient list is voluntarily provided, it must comply with the requirements for an ingredient list according to Article 18 LMIV.

For the soft cheese manufacturer, the food enzyme rennet or rennet substitute is considered a processing aid under Article 20, letter b) No. ii) LMIV and therefore does not need to be listed in the ingredient list.

According to the ALTS decision, however, the food enzyme rennet or rennet substitute is not used as a processing aid, but rather as an additive. Without rennet or rennet substitute, liquid milk could not have become solid soft cheese. Therefore, under Article 18 LMIV, the indication of rennet or rennet substitute is required in the ingredient list, if an ingredient list is voluntarily provided.

2. The ALTS investigated the following question: Is it correct when the statement "plastic coating with natamycin" is made on cheese, but the specification of the additive natamycin is missing in the ingredient list?

According to the ALTS resolution, natamycin diffuses from the plastic coating onto the cheese surface, inhibiting the growth of yeasts and molds. According to Article 11, paragraph 3 of Regulation (EC) No. 450/2009 (EU Regulation on "intelligent" food contact materials), released active substances are considered ingredients and must be listed in the ingredient list according to Article 18, paragraph 4 in conjunction with Annex VII, Part C LMIV with the class name (preservative) and the designation (natamycin) or E-number (E 235).

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Source: Federal Office of Consumer Protection and Food Safety: www.bvl.bund.de