In particular, the annex relating to the fat content of sweet and savory snacks is modified , given the need to integrate additional types of fats that can be used in their preparation. Below is what is reported in the Official Journal.
1. The word Attachment is replaced by the word Attachment 1.
2. In Annex 1, paragraph 2.2.2.8 «Savory snacks», in the first paragraph, the words «extra virgin olive or sunflower oil» are replaced by the following: «extra virgin olive oil, sunflower oil, oil of grape seed . Other vegetable oils and fats, including their derivatives, are permitted if they have sustainability certifications such as: ISCC plus (International Sustainability and Carbon Certification), DTP 112 of CSQA, Roundtable on Sustainable Palm Oil (RSPO), Group for Palm Oil Innovation (POIG), Roundtable for Responsible Soy (RTRS), Soy Sustainability Assurance Protocol (SSAP), Pro-Terra as well as spreads made from these certified oils and fats .
3. In Annex 1, paragraph 2.2.2.9 'Sweet snacks' is replaced by the following:
«2.2.2.9 Sweet snacks.
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