Scientific Opinion related to a notification from the International Organisation of Vine and Wine (OIV) on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labelling

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Article
Panel on Dietetic Products, Nutrition and Allergies
Acknowledgements

The Panel wishes to thank the members of the Working Group on Allergy: Pagona Lagiou, Martinus Løvik, Rosangela Marchelli, Martin Stern, Stephan Strobel, Hendrik van Loveren, Jean Michel Wal for the preparatory work on this scientific opinion.

EFSA Journal
EFSA Journal 2011;9(10):2385 [13 pp.].
doi
10.2903/j.efsa.2011.2385
Panel members at the time of adoption
Carlo Agostoni, Jean-Louis Bresson, Susan Fairweather-Tait, Albert Flynn, Ines Golly, Hannu Korhonen, Pagona Lagiou, Martinus Løvik, Rosangela Marchelli, Ambroise Martin, Bevan Moseley, Monika Neuhäuser-Berthold, Hildegard Przyrembel, Seppo Salminen, Yolanda Sanz, Sean (J.J.) Strain, Stephan Strobel, Inge Tetens, Daniel Tomé, Hendrik van Loveren and Hans Verhagen
Contact
Type
Opinion of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
EFSA-Q-2010-01024
Adopted
15 September 2011
Published
6 October 2011
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Abstract

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion related to a notification from the International Organisation of Vine and Wine on ovalbumin/egg white to be used in the manufacture of wine as clarification processing aids pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labelling. In earlier assessments, the Panel concluded that wines fined with egg products and albumin (egg white) may trigger adverse reactions in susceptible individuals under the proposed conditions of use based on the limited information provided on the characterisation of the fining agents, on the limitations of the methods used to quantify ovalbumin and other egg allergens in wine, and on the clinical studies presented, which reported allergic reactions in egg-allergic individuals following double-blind placebo controlled food challenges with wines fined with ovalbumin/egg white. This application refers to new analytical methods developed for the detection of egg allergens in the fining agent and the detection of ovalbumin in wine. There were no changes in the wine manufacturing process and no new clinical studies were provided. Taking into account the information provided on the characterisation of the fining agents regarding their content of egg proteins other than ovalbumin, the lack of standardisation of the wine manufacturing process, and that no new clinical data have been provided in the present application, the Panel concludes that wines fined with ovalbumin/egg white products may trigger adverse reactions in susceptible individuals under the proposed conditions of use.

Keywords
Wine, fining agents, milk products, casein, food allergy
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Number of Pages
13