(At Step 3 of the Procedure)
Section 4.2.1.3
Where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, provided that it is immediately accompanied by a list, in brackets, of its ingredients in descending order of proportion (m/m). Where a compound ingredient (for which a name has been established in a Codex standard or in national legislation) constitutes less than [5%] of the food, the ingredients, other than food additives which serve a technological function in the finished product and ingredients known to cause allergic or intolerance reactions, need not be declared.
The following foods and ingredients are known to cause hypersensitivity and shall always be declared as such:
Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
Crustacea and products of these;
Eggs and egg products;
Fish and fish products;
Peanuts, soybeans and products of these;
Milk and milk products (lactose included);
Tree nuts and nut products; and
Sulphite in concentrations of 10 mg/kg or more.
Section 4.2.2.1
Except for those ingredients listed in section 4.2.1.3, and unless a general class name would be more informative, the following class names may be used ........... (remainder of section as is)
Section 4.2.3.2
A food additive carried over into foods at a level less than that required to achieve a technological function, and processing aids, are exempted from declaration in the list of ingredients. The exemption does not apply to food additives and processing aids listed in section 4.2.1.3.
1 Proposed additions underlined.
