ECJjudgementonthecompositionof"eggnog"

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Feb 15, 2019 - Foods

ECJjudgementonthecompositionof"eggnog"

The Hamburg Regional Court posed the question of whether the components mentioned in Number 41 of Annex II of Regulation (EC) No. 110/2008 are a minimum requirement or an exhaustive list.

The reason for this question was a lawsuit by a liqueur manufacturer in Brandenburg, who sued his competitor from Saxony-Anhalt because the latter sold "egg liqueur" with milk, which in his opinion did not comply with the regulation.

The CJEU ruled in its judgment of 25.10.2018 (Link: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:62017CN0462), taking into account the English and Italian versions of the regulation, that it is an exhaustive list. Therefore, "egg liqueur" must not contain milk, but be made exclusively from high-quality yolk and egg white as well as sugar or honey. Egg liqueur must also have a minimum sugar or honey content, expressed as invert sugar, of 150 g per liter, and a minimum pure yolk content of 140 g per liter of the finished product. The minimum alcohol content of egg liqueur must be at least 14% vol.

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Source: Beck aktuell, rsw.beck.de