Wine-makers selling in the European Union have been granted a delay in having to detail the presence of casein and ovalbumin in their wines.

The European Commission yesterday (13 December) acquiesced to a request from the International Organisation of Vine and Wine (OIV) that wine producers be exempt from highlighting the presence of the two manufacturing aids. The EU Council of Ministers ruled, however, that it would only suspend the labelling rules, while the European Food Safety Authority examines the issue.

Casein and ovalbumin are milk and egg-based fining agents which are use to remove impurities.

EU law says their use should be noted on labels because of concerns that traces may cause allergic reactions. But, these fears have been challenged by the wine industry, with the OIV claiming that, when used properly, they are “not likely to trigger adverse reactions in milk or egg allergic individuals”.