COMMISSION REGULATION (EU) No …/.. of XXX on the Catalogue of feed materials - Main contents
Contents
| Document date | 24-09-2012 |
|---|---|
| Publication date | 27-09-2012 |
| Reference | 14154/12 |
| From | European Commission |
| To | Secretary-General of the Council of the European Union |
| External link | original PDF |
| Original document in PDF |  |
COUNCIL OF Brussels, 24 September 2012
THE EUROPEAN UNION
14154/12
AGRILEG 134
COVER NOTE
from: European Commission
date of receipt: 19 September 2012
to: Secretary-General of the Council of the European Union
No Cion doc.: D021839/02
Subject: COMMISSION REGULATION (EU) No …/.. of XXX on the Catalogue of feed materials
Delegations will find attached Commission document D021839/02.
________________________
Encl.: D021839/02
EUROPEAN COMMISSION
Brussels, XXX SANCO/11355/2012 (POOL/G1/2012/11355/11355-EN.doc) D021839/02 […] (2012) XXX draft
COMMISSION REGULATION (EU) No …/..
of XXX
on the Catalogue of feed materials
(Text with EEA relevance)
EN EN
COMMISSION REGULATION (EU) No …/..
of XXX
on the Catalogue of feed materials
(Text with EEA relevance)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EC) No 767/2009 i of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 i and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC,
83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC 1 ,
and in particular Article 26(2) and (3) thereof,
Whereas:
(1) Commission Regulation (EU) No 575/2011 of 16 June 2011 on the Catalogue of feed
materials 2 ('the Catalogue') replaced the first version of the Catalogue of feed materials
set out in Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the
Catalogue of feed materials 3
(2) The appropriate representatives of the European feed business sectors have, in consultation with other parties concerned, in collaboration with the competent national authorities and taking into account relevant experience from opinions issued by the European Food Safety Authority and scientific or technological developments, developed amendments to Regulation (EU) No 575/2011.
(3) These amendments concern new entries of treatment processes and feed materials and improvements of existing entries, in particular for oil and fat derivatives.
(4) Furthermore, the amendments concern maximum contents of chemical impurities resulting from their manufacturing process or from processing aids to be set according to point 1 of Annex I to Regulation (EC) No 767/2009 i. Specific rules should apply to former foodstuff e.g. production surplus, misshapen products or food with expired useby date that had been produced in compliance with EU food law.
1 OJ L 229, 1.9.2009, p. 1.
2 OJ L 159, 17.6.2011, p. 25.
EN 2 EN
(5) The conditions set out in Article 26 of Regulation (EC) No 767/2009 i are fulfilled.
(6) Given the very high number of amendments to be made to Regulation (EU) No 575/2011, it is appropriate, for reasons of coherence, clarity and simplification, to repeal and replace that Regulation.
(7) It is appropriate to reduce the administrative burden on the operators by providing a period of time allowing a smooth conversion of labelling to avoid unnecessary disruption to commercial practices.
(8) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,
HAS ADOPTED THIS REGULATION:
Article 1
The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 i is established, as set out in the Annex to this Regulation.
Article 2
Regulation (EU) No 575/2011 is repealed.
References to the repealed Regulation shall be construed as references to this Regulation.
Article 3
Feed materials which have been labelled in accordance with Regulation (EU) No 575/2011 before [6 months after the date of entry into force of this Regulation – To be completed by the Service responsible for the publication] may continue to be placed on the market and used until stocks are exhausted.
Article 4
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels,
For the Commission The President José Manuel BARROSO
ANNEX
CATALOGUE OF FEED MATERIALS
Part A
General provisions
(1) The use of this Catalogue by the feed business operators shall be voluntary. However, the name of a feed material listed in Part C may be used only for a feed material complying with the requirements of the entry concerned.
(2) All entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union. Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009 i.
(3) “Former foodstuffs” means foodstuffs, other than catering reflux, which were manufactured for human consumption in full compliance with the EU food law but which are no longer intended for human consumption for practical or logistical reasons or due to problems of manufacturing or packaging defects or other defects and which do not present any health risks when used as feed. The setting of maximum contents as referred to in point 1 of Annex I to Regulation (EC) No 767/2009 i shall not be applicable to former foodstuffs and catering reflux. It shall apply when further processed as feed.
(4) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 i, feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. Substances prohibited for use in feed shall not be present and for those substances such maximum contents shall not be fixed. In the interest of transparency, feed materials with tolerated residues are complemented with relevant information provided by feed business operators in the context of usual commercial transactions.
(5) In accordance with good practice as referred to in Article 4 of Regulation (EC) No
183/2005, application of the ALARA 4 principle and without prejudice to the
application of Regulation (EC) No 183/2005 i, Directive 2002/32/EC i of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal
feed 5 , Regulation (EC) No 396/2005 i of the European Parliament and of the Council
of 23 February 2005 on maximum residue levels of pesticides in or on food and feed
of plant and animal origin and amending Council Directive 91/414/EEC i 6 and
Regulation (EC) No 1831/2003 i of the European Parliament and of the Council of
22 September 2003 on additives for use in animal nutrition 7 , it is appropriate to
specify in the Catalogue of feed materials the maximum contents for chemical impurities resulting from the manufacturing process or from processing aids that are
4 As Low As Reasonably Achievable.
5 OJ L 140, 30.5.2002, p. 10.
6 OJ L 70, 16.3.2005, p. 1.
7 OJ L 268, 18.10.2003, p. 29.
present at levels of 0.1% or above. Maximum contents may also be set in the Catalogue for chemical impurities and processing aids present at levels lower than 0.1% if deemed suitable for good trading practices. Unless otherwise specified in Part B or C of the present Regulation, any maximum content is expressed on a
weight/weight basis.
(6) The specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C insofar as the description of the feed material makes reference to this process in its description and insofar as the process at stake meets the description given in Part B.
(7) The botanical purity of a feed material shall not be less than 95%. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0.5% for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C.
(8) The common name/qualifier of one or more of the processes, as listed in the last
column of the glossary of processes in Part B, shall 8 be added to the name of the feed
material to indicate that it has undergone the respective process or processes. A feed material whose name is a combination of a name listed in Part C with the common name/qualifier of one or more of the processes listed in Part B shall be considered as included in the Catalogue and its label shall bear the compulsory declarations applicable for this feed material as set out in the last columns of Parts B and C, as applicable. Whenever set out in the last column of Part B, the specific method used
for the process shall be specified in the name of the feed material.
(9) If the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned.
(10) For a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column ‘name’ of the entry for the feed material concerned in the list of feed materials in Part C.
(11) In the description of the feed materials in the list of feed materials in Part C, the word “product” is used instead of the word “by-product” to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials.
(12) The botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant.
8 By derogation from this obligation, for the process "drying" it may be added.
(13) The underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product.
(14) Article 15(g) of Regulation (EC) No 767/2009 i in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 i requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2.2% in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:
(a) Compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009 i.
(b) If the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009 i, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2.2%.
(c) Where one or more specific moisture levels are set in the column ‘compulsory declarations’ of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009 i. However, if the moisture content is below 14% its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 i shall apply.
(15) A feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, or refers to a process listed in Part B that can be assimilated as a claim (e.g. rumen protection), has to comply with Article 13 of Regulation (EC) No 767/2009 i. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009 i.
Part B
Glossary of processes
Process Definition Common name/qualifier
1 Air fractionation Separation of particles by means of an air stream. Air fractionated
Process to remove dust, fine particles
2 Aspiration and other parts with suspended cereal fines from a bulk of grain during Aspirated
transfer by means of an air-flow
Process consisting of heat treatment of an organic substance by boiling or
steaming in order to denature natural 3 Blanching enzymes, soften tissue and remove raw Blanched
flavouring and followed by immersion in cold water to halt the cooking
process.
4 Bleaching Removing naturally occurring colour Bleached
Lowering the temperature below 5 Chilling ambient but above freezing point to aid Chilled
preservation.
6 Chopping Reduction of particle size using one or more knives. Chopped
Removal of objects (contaminants, e.g.
7 Cleaning stones) or vegetative parts of the plant e.g. unattached particles of straw or Cleaned / Sorted
husks or weeds.
8 Concentration 1 Increase in certain contents by removal of water and/or other constituents. Concentrate
9 Condensation Transition of a substance from a gaseous to a liquid phase. Condensed
The application of heat to change the 10 Cooking physical and chemical characteristics of Cooked
feed materials.
11 Crushing Reduction of particle size using a crusher. Crushed, crushing
1 In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the
common qualifier should be ‘eingedickt’.
Purification by the formation of solid crystals from a liquid solution.
12 Crystallisation Impurities in the liquid are usually not Crystallised incorporated into the lattice structure of
the crystal.
Complete or partial removal of outer
13 Decortication 2 layers from grains, seeds, fruits, nuts Decorticated, partially
and others. decorticated
Removal of the outer skins of beans,
14 Dehulling / dehusking grains and seeds usually by physical Dehulled or dehusked 3
means.
15 Depectinising Extraction of pectins from a feed material. Depectinised
16 Desiccation Process of extracting moisture Desiccated
17 Desliming Process used to remove the slime layer on the surface. Deslimed
Complete or partial removal of mono
18 Desugaring and disaccharides from molasses and Desugared, partially other material containing sugar by desugared
chemical or physical means.
Process by which toxic contaminants 19 Detoxification are destroyed or reduced in Detoxified
concentration.
Fractionation liquids by boiling and 20 Distillation collecting the condensed vapour into a Distilled
separate container.
21 Drying Dehydration by artificial or natural processes. Dried (sun or artificially)
Storage of feed materials in a silo possibly with the addition of
22 Ensiling preservatives or by using anaerobic Ensiled conditions possibly with silage
additives
23 Evaporation Reducing the water content. Evaporated
Thermal process during which the
24 Expansion product’s internal water content, abruptly steamed, leads to the Expanded or puffed
breaking-up of the product.
25 Expelling Removal of oil/fat by pressing. Expeller/cake and oil/fat
2 ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the
common qualifier should be ‘dehulled’ or ‘dehusked’.
EN 8 EN
Removal either by organic solvent of Extracted/meal and fat/oil,
26 Extraction fat/ oil from certain materials or by molasses/pulp and sugar or aqueous solvent of sugar or other other water-soluble
water-soluble components. components
Thermal process during which the product’s internal water content,
27 Extrusion abruptly steamed, leads to the breaking-up of the product combined Extruded
with special shaping by passing through an orifice.
Process in which micro-organisms such as bacteria, fungi or yeasts are
28 Fermentation produced or used to act on materials to Fermented promote a change in their chemical
composition/properties.
Separation of a mixture of liquid and
29 Filtration solid materials by passing the liquid through a porous medium or Filtered
membrane.
30 Flaking Rolling of moist heat-treated material. Flakes
Reduction of particle size of dry grain
31 Flour milling and to facilitate separation into constituent fractions (principally flour, Flour, bran, middlings 4 , feed
bran and middlings).
Separation of feed material fragments
32 Fractionation by sieving and/or treated with a stream of air that carries the light shell pieces Fractionated
away.
33 Fragmentation Process of breaking a feed material into fragments. Fragmented
34 Frying Process of cooking feed materials in a oil or fat. Fried
Process to form a gel, a solid, jelly-like
35 Gelling material that can have properties ranging from soft and weak to hard and Gelled
tough usually using gelling agents
36 Granulation Treatment of feed materials to obtain a specific particle size and consistency Granulated
37 Grinding / milling Reducing the particle size of solid feed materials in a dry or wet process. Ground or milled
38 Heating heat treatments carried out under specific conditions Heat treated
EN 9 EN
Catalytic process aimed at saturating double bonds of oils/fats/Fatty Acids, carried out at high Temperature under Hydrogen Pressure, in order to obtain
39 Hydrogenation partially of or fully saturated Hydrogenated, partially triglycerides/Fatty Acids, or aimed at hydrogenated
obtaining polyols by reduction of carbonyl groups of carbohydrates to
hydroxyl groups.
Reduction of molecular size by
40 Hydrolysis appropriate treatment with water and either heat/pressure, enzymes or Hydrolysed
acid/alkali.
41 Liquefying Transition from a solid or a gas phase into a liquid. Liquefied
Reducing the size of feed materials 42 Maceration using mechanical means often in the Macerated
presence of water or other liquids.
Allowing grain to commence germination to activate naturally
43 Malting occurring enzymes that are able to break down starch to fermentable Malted
carbohydrates and proteins to amino acids and peptides.
44 Melting Transition from a solid to a liquid phase by the application of heat. Melted
Process of reducing the average 45 Micronisation diameter of a solid material's particles Micronised
to the micrometer scale.
Process of soaking in water and
46 Parboiling subjecting to a heat treatment so that the starch is fully gelatinized, followed Par-boiled
by a drying process
Heating to a critical temperature for a
47 Pasteurisation specified "amount" of time to eliminate harmful micro-organisms followed by Pasteurised
rapid cooling.
48 Peeling Removal of the skin/peel from fruit and vegetables. Peeled
49 Pelleting Shaping by compression through a die Pellet, pelleted
50 Rice milling Removing almost all or part of the bran and embryo from husked rice. Milled
Modification of starch to improve
51 Pregelatinisation significantly its swelling properties in Pregelatinised 5
cold water.
Expeller/cake (in case of oilcontaining materials)
52 Pressing 6 Physical removal of liquids like fat, oil, Pulp, pomace (in case of water or juice from solids. fruits, etc.)
Pressed pulp (in case of sugar beet)
Complete or partial removal of 53 Refining impurities or unwanted components by Refined, partially refined
chemical/-physical treatment.
Heating of feed materials in a dry state
54 Roasting to improve digestibility, increase colour and / or reduce naturally Roasted
occurring anti-nutritive factors.
Reduction of particle size by passing 55 Rolling the feed material, e.g. grains, between Rolled
pairs of rollers.
Process which, either by physical treatment with use of heat, pressure,
steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium
hydroxide or organic acids (such as Rumen protected through the 56 Rumen protection propionic or tannic acid) aims to action of [insert as
protect the nutrients from degradation applicable]" in the rumen.
Feed materials rumen protected by aldehydes may contain up to 0.12% of
free aldehydes
Separation of particles of different 57 Sieving / Screening sizes by passing feed materials through Sieved, sifted, screened
screen(s) while being shaken or poured.
Separating the top floating layer of a 58 Skimming liquid by mechanical means, e.g. milk Skimmed
fat.
59 Slicing Cutting feed materials into flat pieces Sliced
5 In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.
In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.
EN 11 EN
Moistening and softening of feed materials, usually seeds, to reduce
cooking time, aid in seed coat removal, 60 Soaking / Steeping facilitate the uptake of water to activate Steeped
the germination process or reduce the concentration of naturally occurring anti-nutritive factors.
Reducing the moisture content of a liquid by creating a spray or mist of the 61 Spray drying feed material to increase the surface Spray dried
area to weight ratio through which warm air is blown.
Process using pressurized steam for 62 Steaming heating and cooking to increase Steamed
digestibility.
Heating using dry heat usually applied
63 Toasting to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive Toasted
factors.
Filtration of liquids through a 64 Ultra-filtration membrane permeable only for small Ultra-filtrated
molecules.
65 Degermination Process of complete or partial removal of germ from crushed cereal grain. Degermed, degerminated
Thermal process using infra red heat
66 Infra-Red micronization for cooking and roasting cereals, roots, seeds or tubers, or their co-products, Infra red micronized
usually followed by flaking
Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures
67 Oil/fats and hydrogenated oils/fats splitting and pressures, allows obtaining crude Split
fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.
Part C
List of feed materials
1. Cereal grains and products derived thereof
Number Name Description Compulsory declarations
1.1.1 Barley Grains of Hordeum vulgare L. It may be rumen protected.
Product obtained from milled or broken barley 1.1.2 Barley, puffed by means of a treatment in humid, warm Starch
conditions and under pressure.
1.1.3 Barley, roasted Product of barley roasting process which is Starch, if > 10% partially roasted with low colour.
Crude protein, if > 15%
Product obtained by steaming or infra red
1.1.4 Barley flakes micronizing and rolling dehusked barley. It may contain a small proportion of barley husks. It Starch
may be rumen protected.
Product of barley starch manufacture. It consists Crude fibre
1.1.5 Barley fibre of particles of endosperm and principally of
fibre. Crude protein, if >10%
Product of ethanol-starch manufacture after dry 1.1.6 Barley hulls milling, screening and dehulling of barley
Crude fibre
grains. Crude protein, if >10%
Product obtained during the processing of screened, dehusked barley into pearl barley,
1.1.7 Crude fibre Barley middlings semolina or flour. It consists principally of
particles of endosperm with fine fragments of Starch
the outer skins and some grain screenings.
Product from barley obtained after starch and 1.1.8 Barley protein bran separation. It consists principally of Crude protein
protein.
Moisture, if < 45% or
Product from barley obtained after starch > 60%
1.1.9 Barley protein feed separation. It consists principally of protein and If moisture < 45%: particles of endosperm. - Crude protein
-
-Starch
1.1.10 Barley solubles Product from barley obtained after wet protein and starch extraction. Crude protein
Product of flour manufacture, obtained from screened grains of dehusked barley. It consists
1.1.11 Barley bran principally of fragments of the outer skins and Crude fibre of particles of grain from which the greater part
of the endosperm has been removed.
1.1.12 If moisture <50%: Liquid barley starch Secondary starch fraction from the production of starch from barley.
-
-Starch
Product from mechanical screening (size Crude fibre
1.1.13 Malting barley fractionation) consisting of undersized barley screenings kernels and fractions of barley kernels separated Crude ash if >2.2%
before the malting process.
Product consisting of fractions of barley kernels
1.1.14 Malting barley and malt fines and malt separated during the production of Crude fibre
malt.
1.1.15 Malting barley husks Product from malting barley cleaning consisting of fractions of husk and fines. Crude fibre
Moisture, if <65% or
>88%
1.1.16 Barley distillers Product of ethanol manufacture from barley. It solids, wet contains solid feed fraction from distillation. If moisture <65%:
-
-Crude protein
Moisture, if <45% or
1.1.17 Barley distillers Product of ethanol manufacture from barley. It
>70%
solubles, wet contains soluble feed fraction from distillation. If moisture <45%
-
-Crude protein
1.1.18 Malt 1 Product from germinated cereals, dried, milled and/or extracted.
Product from malting cereals germination and
1.1.19 Malt rootlets 1 malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It
may be milled.
1.2.1 Maize 2 Grains of Zea mays L. ssp. mays. It may be rumen protected.
Product obtained by steaming or infra red 1.2.2 Maize flakes micronizing and rolling dehusked maize. It may Starch
contain a small proportion of maize husks.
Product of the manufacture of flour or semolina from maize. It consists principally of fragments Crude fibre
1.2.3 Maize middlings of the outer skins and of particles of grain from which less of the endosperm has been removed Starch
than in maize bran. It may contain some maize germ fragments.
Product of the manufacture of flour or semolina
1.2.4 Maize bran from maize. It consists principally of outer skins and some maize germ fragments, with some Crude fibre
endosperm particles.
1.2.5 Maize cobs Central core of a maize ear. It comprises Crude fibre unseparated rachis, grain and leaves.
Starch
1.2.6 Maize screenings Fraction of maize kernels separated by the screening process at product intake.
1 The name may be supplemented by the cereal species.
2 Please note that “maize” can either be referred to as such or as “corn”. This is valid for all maize
products.
Moisture, if < 50% or
> 70%
1.2.7 Maize fibre Product of the manufacture of maize starch. It consists principally of fibre. If moisture <50%:
-
-Crude fibre
Moisture, if < 70% or
Product of the manufacture of maize starch. It > 90%
1.2.8 Maize gluten consists principally of gluten obtained during
separation of starch. If moisture <70%:
-
-Crude protein
Product obtained during the manufacture of Moisture, if < 40% or
maize starch. It is composed of bran and maize > 65%
solubles. The product may also include broken If moisture <40%:
1.2.9 Maize gluten feed maize and residues from the oil extraction of
maize germs. Other products derived from - Crude protein
starch and from the refining or fermentation of - Crude fibre starch products may be added. - Starch
Moisture, if < 40% or Product of the manufacture of semolina, flour or > 60%
1.2.10 Maize germ starch from maize. It consists predominately of If moisture < 40%: maize germ, outer skins and parts of the
endosperm. - Crude protein
-
-Crude fat
Product of oil manufacture obtained by pressing Crude protein
1.2.11 Maize germ expeller of processed maize germ to which parts of the
endosperm and testa may still adhere. Crude fat
1.2.12 Maize germ meal Product of oil manufacture, obtained by extraction of processed maize germ. Crude protein
1.2.13 Crude maize germ oil Product obtained from maize germ. Crude fat
Product obtained from milled or broken maize 1.2.14 Maize, puffed by means of a treatment in humid, warm Starch
conditions and under pressure.
Moisture, if < 45% or
1.2.15 Maize steep liquor Concentrated liquid fraction from the steeping
> 65%
process of corn. If moisture <45%:
-
-Crude protein
By-product of the sweet-corn processing industry, composed of centre cobs, husks, base
1.2.16 Sweet corn silage of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, Crude fibre
husks and leaves, with presence of sweet-corn kernels.
Crushed Product obtained by degermination of crushed
1.2.17 degerminated maize. It consists principally of endosperm
Crude fiber
(degermed) Maize fragments and may contain some maize germ Starch and outer skin particles.
1.3.1 Millet Grains of Panicum miliaceum L.
1.4.1 Oats Grains of Avena sativa L. and other cultivars of oats.
1.4.2 Dehulled oats Dehulled grains of oats. It may be steam treated.
Product obtained by steaming or infra red 1.4.3 Oat flakes micronizing and rolling dehusked oats. It may Starch
contain a small proportion of oat husks.
Product obtained during the processing of Crude fibre
1.4.4 Oat middlings screened, dehusked oats into oat groats and flour. It consists principally of oat bran and Starch
some endosperm.
Product of flour manufacture, obtained from screened grains of dehusked oat. It consists
1.4.5 Oat bran principally of fragments of the outer skins and Crude fibre of particles of grain from which the greater part
of the endosperm has been removed.
1.4.6 Oat hulls Product obtained during dehulling of oat grains. Crude fibre
Product obtained from milled or broken oat by 1.4.7 Oat, puffed means of a treatment in humid, warm conditions Starch
and under pressure.
Crude fibre
1.4.8 Oat groats Cleaned oats with the hull removed. Starch
Crude fibre 1.4.9 Oat flour Product obtained by milling of oat grains.
Starch
1.4.10 Fodder oat flour Oats product with high content in starch, after decortication. Crude fibre
Product obtained during the processing of
1.4.11 Oat feed screened, dehusked oats into oat groats and flour. It consists principally of oat bran and Crude Fibre
some endosperm.
Cleaned whole seed of the quinoa plant
1.5.1 Quinoa seed, (Chenopodium quinoa Willd.) from which the extracted saponin contained in the seeds outer layer has
been removed.
Part of rice kernel of Oryza Sativa L with a 1.6.1 Broken rice length less than three-quarters of a whole Starch
kernel. The rice may have been parboiled.
Husked rice from which almost all the bran and 1.6.2 Milled rice embryo have been removed during rice milling. Starch
The rice may have been parboiled.
1.6.3 Pre-gelatinized rice Product obtained from milled or broken rice by pregelatinisation.. Starch
1.6.4 Extruded rice Product obtained by extruding rice flour. Starch
1.6.5 Rice flakes Product obtained by flaking pregelatinized rice kernels or broken kernels. Starch
Paddy (Oryza Sativa L.) from which the husk Starch
1.6.6 Husked rice only has been removed. It may be parboiled. The processes of husking and handling may Crude fibre
result in some loss of bran.
Product obtained by grinding fodder rice, consisting either of green, chalky or unripe
1.6.7 Ground fodder rice grains, sifted out during the milling of husked Starch rice, or of normal husked grains which are
yellow or spotted.
1.6.8 Rice flour Product obtained by grinding milled rice. The rice may have been parboiled. Starch
1.6.9 Husked rice, flour Product obtained by grinding husked rice. The Starch rice may have been parboiled.
Crude fibre Product obtained during rice milling, mainly consisting of the outer layers of the kernel
1.6.10 Rice bran (pericarp, seed coat, nucleus, aleurone) with part Crude fibre of the germ. The rice may have been parboiled
or extruded.
Product obtained during rice milling, mainly consisting of the outer layers of the kernel
1.6.11 Rice bran with (pericarp, seed coat, nucleus, aleurone) with part
Crude fibre
calcium carbonate of the germ. It may contain up to 23% of Calcium carbonate
calcium carbonate used as processing aid. The rice may have been parboiled.
1.6.12 Defatted rice bran Rice bran resulting from oil extraction. It may be rumen protected. Crude fibre
1.6.13 Rice bran oil Oil extracted from stabilized rice bran. Crude fat
Product of rice flour and starch production,
obtained by dry or wet milling and sieving. It Starch, if > 20%
1.6.14 Crude protein, if > 10% Rice middlings consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May
Crude fat, if > 5% contain up to 0.25% sodium and up to 0.25%
sulphate. Crude fibre
Starch Product obtained during rice milling, mainly
Crude protein
1.6.15 Rice middlings with
consisting of particles of aleurone layer and
calcium carbonate endosperm, It may contain up 23% of calcium Crude fat carbonate used as processing aid. The rice may
have been parboiled. Crude fibre
Calcium carbonate
1.6.17 Rice germ Product obtained during rice milling, mainly
Crude fat
consisting of the embryo. Crude protein
Crude protein
1.6.18 Rice germ expeller Product remaining after rice germ has been crushed to expel the oil. Crude fat
Crude fibre
Product of rice starch production, obtained by 1.6.20 Rice protein wet milling sieving, separation, concentration Crude protein
and drying.
1.6.21 Liquid rice feed Concentrated liquid product of wet milling and sieving rice. Starch
1.6.22 Rice, puffed Product obtained by expanding rice kernels or broken kernels. Starch
1.6.23 Rice, fermented Product obtained by fermentation of rice. Starch
Malformed rice, Product obtained during rice milling, mainly
1.6.24 milled /Chalky rice, consisting of malformed kernel and/or chalky
milled kernel and/or damaged kernel, whole or broken.
Starch
It may be parboiled.
1.6.25 Immature rice, milled Product obtained during rice milling, mainly consisting of immature and/or chalky kernel. Starch
1.7.1 Rye Grains of Secale cereale L.
Product of flour manufacture, obtained from Starch
1.7.2 Rye middlings screened rye. It consists principally of particles of endosperm, with fine fragments of the outer
Crude fibre skins and some miscellaneous parts of the grain.
Product of flour manufacture, obtained from screened rye. It consists principally of fragments
1.7.3 Starch Rye feed of the outer skins, and of particles of grain from
which less of the endosperm has been removed Crude fibre
than in rye bran.
Product of flour manufacture, obtained from screened rye. It consists principally of fragments
1.7.4 Rye bran of the outer skins, and of particles of grain from Starch
which most of the endosperm has been Crude fibre
removed.
1.8.1 Sorghum; [Milo] Grains/seeds of Sorghum bicolor (L.) Moench
1.8.2 Sorghum white Grains of white Sorghum
Dried product obtained during the separation of sorghum starch. It consists principally of bran
1.8.3 Sorghum gluten feed and a small quantity of gluten. The product may Crude protein also include dried residues of maceration water
and germs could be added.
1.9.1 Spelt Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum.
Product of the manufacture of spelt flour. It
1.9.2 Spelt bran consists principally of outer skins and some spelt germ fragments, with some endosperm Crude fibre
particles.
1.9.3 Spelt hulls Product obtained during dehulling of spelt grains. Crude fibre
Product obtained during the processing of screened, dehulled spelt into spelt flour. It
1.9.4 Spelt middlings consists principally of particles of endosperm Crude fibre
with fine fragments of the outer skins and some Starch
grain screenings.
1.10.1 Triticale Grains of Triticum X Secale cereale L. Hybrid.
Grains of Triticum aestivum L., Triticum durum 1.11.1 Wheat Desf. and other cultivars of wheat. It may be
rumen protected.
Product from malting wheat germination and 1.11.2 Wheat rootlets malt cleaning consisting of rootlets, cereal fines,
husks and small broken malted wheat grains.
Product obtained from milled or broken wheat
1.11.3 Wheat, pregelatinised by means of a treatment in humid, warm Starch
conditions and under pressure.
Product of flour manufacture obtained from
screened grains of wheat or dehusked spelt. It Crude fibre
1.11.4 Wheat middlings consists principally of particles of endosperm
with fine fragments of the outer skins and some Starch
grain screenings.
Product obtained by steaming or infra red
1.11.5 Wheat flakes micronizing and rolling dehusked wheat. It may Crude fibre contain a small proportion of wheat husks. It
Starch may be rumen protected.
Product of flour or malting manufacture obtained from screened grains of wheat or
1.11.6 Wheat feed dehusked spelt. It consists principally of fragments of the outer skins and of particles of Crude fibre
grain from which less of the endosperm has been removed than in wheat bran.
Product of flour or malting manufacture obtained from screened grains of wheat or
1.11.7 Wheat bran 3 dehusked spelt. It consists principally of fragments of the outer skins and of particles of Crude fibre
grain from which the greater part of the endosperm has been removed.
Product obtained by a process combining
1.11.8 Malted fermented Starch wheat particles malting and fermentation of wheat and wheat
bran. The product is then dried and ground. Crude fibre
Moisture, if < 60% or
> 80%
1.11.10 Wheat fibre Fibre extracted from wheat processing. It consists principally of fibre. If moisture <60%:
-
-Crude fibre
Product of flour milling consisting essentially of
1.11.11 Crude protein Wheat germ wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still
Crude fat adhere.
1.11.12 Wheat germ, Product of fermentation of wheat germ, with
Crude protein
fermented inactivated micro-organisms. Crude fat
Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of
1.11.13 Wheat germ expeller wheat and dehusked spelt (Triticum spelta L., Crude protein Triticum dicoccum Schrank, Triticum
monococcum L.)) to which parts of the endosperm and testa may still adhere.
1.11.15 Wheat protein Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed Crude protein
Product of the manufacture of wheat starch and Moisture, if < 45% or
gluten. It consists of bran, from which the germ > 60%
1.11.16 Wheat gluten feed may have been partially removed. Wheat solubles, broken wheat and other products If moisture < 45%:
derived from starch and from the refining or - Crude protein
fermentation of starch products may be added. - Starch
Wheat protein characterized by a high
1.11.18 Vital wheat gluten viscoelasticity as hydrated, with minimum 80% protein (Nx6.25) and maximum 2% ash on dry Crude protein
substance.
Moisture, if < 65% or
> 85%
1.11.19 Liquid wheat starch Product obtained from the production of starch/glucose and gluten from wheat. If moisture <65%:
-
-Starch
3 If this product has been subject to a finer milling the word "fine" may be added to the name or the name
may be replaced by a corresponding denomination.
Wheat starch Product obtained during the production of wheat
Crude protein
1.11.20 containing protein, starch mainly comprising partially sugared Starch
partially de-sugared starch, the soluble proteins and other soluble parts of the endosperm. Total sugar calculated
as sucrose
Moisture if < 55% or > 85%
1.11.21 Wheat solubles Product of wheat obtained after wet protein and starch extraction. May be hydrolysed. If moisture < 55%:
-
-Crude protein
Moisture, if < 60% or
Wet by-product that is released after the > 80%
1.11.22 Wheat yeast concentrate fermentation of wheat starch for alcohol
production. If moisture <60%:
-
-Crude protein
Product from mechanical screening (size
1.11.23 Malting wheat fractionation) consisting of undersized wheat screenings kernels and fractions of wheat kernels separated Crude fibre
before the malting process.
Product consisting of fractions of wheat kernels
1.11.24 Malting wheat and malt fines and malt separated during the production of Crude fibre
malt.
1.11.25 Malting wheat husks Product from malting wheat cleaning consisting of fractions of husk and fines. Crude fibre
1.12.2 Grain flour 4 Flour from milling grains. Starch
Crude fibre
Concentrate and dried product obtained from
1.12.3 Grain protein concentrate 4 grain after starch removing through yeast Crude protein
fermentation.
Products from mechanical screening (size fractionation) consisting of small grains and
1.12.4 Cereal grains fractions of grain kernels, which may be screenings 4 germinated, separated before further processing Crude fibre
of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals
Product of flour milling and the manufacture of
1.12.5 Crude protein, Grain germ 4 starch consisting principally of grain germ, rolled or otherwise, to which fragments of
Crude fat endosperm and outer skin may still adhere.
Product of grain obtained through the Moisture, if <45% or
1.12.6 Grain spent wash evaporation of the concentrate of the spent wash
>70%
syrup 4 from the fermentation and distillation of grain If moisture <45%:
used in the production of grain spirit. - Crude protein
Moist product produced as the solid fraction by Moisture, if <65% or
1.12.7 Moist distillers’ centrifuging and/or filtration of the spent wash
>88%
grains 4 from fermented and distilled grains used in the If moisture <65%:
production of grain spirit. - Crude protein
EN 20 EN
Moist product from production of alcohol by Moisture, if <65% or
fermentation and distilling a mash of wheat and >88%
1.12.8 Concentrated Distillers Solubles 4 sugar syrup after previous separation of bran If moisture <65%:
and gluten. They may contain dead cells and/or
parts of the fermentation microorganisms. - Crude protein, if >10%
Product obtained when producing alcohol by
fermentation and distilling grain mash of cereals Moisture, if <60% or >80%
1.12.9 Distillers’ grains and and/ or other starchy and sugar containing solubles 4 products. They may contain dead cells and/or If moisture <60%:
parts of the fermentation microorganisms. May
contain 2% sulphate. It may be rumen protected. - Crude protein
Product of alcohol distilling obtained by drying
1.12.10 Distillers' dried grains solid residues of fermented grains. It may be Crude protein
rumen protected.
Distillers' dark Product of alcohol distilling obtained by drying
4
1.12.11 grains ; [Distillers’ solid residues of fermented grains to which pot dried grains and ale syrup or evaporated spent wash has been Crude protein
solubles] 4 added. It may be rumen protected.
Product of brewing composed by residues of malted and unmalted cereals and other starchy
products, which may contain hop materials. Moisture, if <65% or
1.12.12 Brewers' grains 4 Typically marketed in a moist condition but
>88%
may also be sold in a dried form. May If moisture <65%:
contain up to 0.3% dimethyl polysiloxane, may - Crude protein
contain up to 1.5% enzymes, may contain up to 1.8% bentonite.
Solid product of cereal whisky production. It Moisture, if <65% or
consists of the residues from hot water >88%
1.12.13 Draff 4 extraction of malted cereal. Typically marketed
in the moist form after the extract has been If moisture <65%:
removed by gravity. - Crude protein
Solid product obtained through the production
of beer, malt extract and whisky spirit. It Moisture, if <65% or
consists of the residues of hot water extraction >88%
1.12.14 Mash Filter Grains of ground malt and possibly other sugar or
starch-rich adjuncts. Typically marketed in the If moisture <65%:
moist form after the extract has been removed - Crude protein
by pressing.
1.12.15 Pot ale The product remaining in the still from the first (wash) distillation of a malt distillery. Crude protein, if >10%
Moisture, if <45% or
Product from the first (wash) distillation of a >70%
1.12.16 Pot ale syrup malt distillery produced by evaporating the pot
ale remaining in the still. If moisture <45%:
Crude protein
2. Oil seeds, oil fruits, and products derived thereof
Number Name Description Compulsory declarations
Crude protein
2.1.1 Babassu expeller Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties. Crude fat
Crude fibre
2.2.1 Camelina seed Seeds of Camelina sativa L. Crantz.
Crude protein
2.2.2 Camelina, expeller Product of oil manufacture, obtained by pressing of seeds of Camelina. Crude fat
Crude fibre
Product of oil manufacture, obtained by 2.2.3 Camelina meal extraction and appropriate heat treatment of Crude protein
Camelina seed expeller.
2.3.1 Cocoa husks Teguments of the dried and roasted beans of Theobroma cacao L. Crude fibre
Crude fibre 2.3.2 Cocoa hulls Product obtained by processing of cocoa beans.
Crude protein
Product of oil manufacture, obtained by
2.3.3 Cocoa bean meal, extraction of dried and roasted cocoa beans
Crude protein
partially decorticated Theobroma cacao L. from which part of the Crude fibre
husks has been removed
Product of oil manufacture, obtained by Crude protein
2.4.1 Copra expeller pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Crude fat
Cocos nucifera L. Crude fibre
Product of oil manufacture, obtained by
pressing and enzymatic hydrolisation of the Crude protein
2.4.2 Copra, hydrolysed expeller dried kernel (endosperm) and outer husk Crude fat
(tegument) of the seed of the coconut palm
Cocos nucifera L. Crude fibre
Product of oil manufacture, obtained by
2.4.3 Copra meal extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut Crude protein
palm.
2.5.1 Cotton seed Seeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected.
Product of oil manufacture, obtained by
extraction of seeds of cotton from which the Crude protein
2.5.2 Cotton seed meal, fibres and part of the husks have been removed. partially decorticated Crude fibre
(Maximum crude fibre 22.5% in the dry matter). It may be rumen protected.
Product of oil manufacture, obtained by Crude protein
2.5.3 Cotton seed expeller pressing of seeds of cotton from which the Crude fibre
fibres have been removed. Crude fat
Product of oil manufacture, obtained by pressing of partially decorticated groundnuts
Arachis hypogaea L. and other species of Crude protein
2.6.1 Groundnut expeller, partially decorticated Arachis. Crude fat
(Maximum crude fibre content 16% in the dry Crude fibre
matter)
Product of oil manufacture, obtained by extraction of partially decorticated groundnut
2.6.2 Groundnut meal, expeller. Crude protein partially decorticated
(Maximum crude fibre content 16% in the dry Crude fibre
matter)
Crude protein
2.6.3 Groundnut expeller, Product of oil manufacture, obtained by decorticated pressing of decorticated groundnuts. Crude fat
Crude fibre
2.6.4 Groundnut meal, Product of oil manufacture, obtained by Crude protein decorticated extraction of decorticated groundnut expeller.
Crude fibre
2.7.1 Kapok expeller Product of oil manufacture obtained by pressing Crude protein of Kapok seeds (Ceiba pentadra L. Gaertn.).
Crude fibre
Seeds of linseed Linum usitatissimum L.
2.8.1 Linseed (Minimum botanical purity 93%) as whole, flattened or ground linseed. It may be rumen
protected.
Product of oil manufacture, obtained by Crude protein
2.8.2 Linseed expeller pressing of linseed. (Minimum botanical purity Crude fat
93%). Crude fibre
Product of oil manufacture, obtained by
2.8.3 Linseed meal extraction and appropriate heat treatment of Crude protein
linseed expeller. It may be rumen protected.
Product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity
93%). May contain up to 1% used bleaching Crude protein
2.8.4 Linseed expeller feed earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates Crude fat
and cellulosic or wood fibres) and crude Crude fibre
lecithins from integrated crushing and refining plants.
Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. May contain up to 1% used
2.8.5 Linseed meal feed bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, Crude protein
phyllosilicates and cellulosic or wood fibres) and crude lecithins from integrated crushing and refining plants. It may be rumen protected.
Product of the manufacture of mustard 2.9.1 Mustard bran (Brassica juncea L.). It consists of fragments of Crude fibre
the outer skins and particles of grain.
2.9.2 Mustard seed meal Product obtained by the extraction of volatile mustard oil from mustard seeds Crude protein
2.10.1 Niger seed Seeds of the niger plant Guizotia abyssinica (L. F.) Cass.
Product of oil manufacture, obtained by Crude protein
2.10.2 Niger seed expeller pressing of seeds of the niger plant (Ash Crude fat
insoluble in HCl: maximum 3,4%) Crude fibre
Product of oil manufacture, obtained by Crude protein
2.11.1 Olive pulp extraction of pressed olives Olea europea L. separated as far as possible from parts of the Crude fibre
kernel. Crude fat
Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible
Crude protein
2.11.2 Defatted olive meal
from parts of the kernel. May contain up to 1%
feed used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and Crude fibre
silica, phyllosilicates and cellulosic or wood fibres) and crude lecithins from integrated crushing and refining plants.
Product of olive oil manufacture, obtained by
2.11.3 Defatted olive meal extraction and appropriate heat treatment of
Crude protein
olive pulp expeller separated as far as possible Crude fibre
from parts of the kernel.
Product of oil manufacture, obtained by
pressing of palm kernels Elaeis guineensis Crude protein
2.12.1 Palm kernel expeller Jacq., Corozo oleifera (HBK) L. H. Bailey Crude fibre (Elaeis melanococca auct.) from which as much
as possible of the hard shell has been removed. Crude fat
Product of oil manufacture, obtained by Crude protein
2.12.2 Palm kernel meal extraction of palm kernels from which as much
as possible of the hard shell has been removed. Crude fibre
2.13.1 Pumpkin and squash Seeds of Cucurbita pepo L. and plants of the seed genus Cucurbita.
Product of oil manufacture, obtained by Crude protein
2.13.2 Pumpkin and squash seed, expeller pressing of seeds of Cucurbita pepo and plants
of the genus Cucurbita. Crude fat
Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica
2.14.1 Rape seed 5 napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.) Sinsk.
Minimum botanical purity 94%. It may be rumen protected.
Product of oil manufacture, obtained by Crude protein
2.14.2 Rape seed, expeller pressing of seeds of rape. It may be rumen Crude fat
protected. Crude fibre
Product of oil manufacture, obtained by 2.14.3 Rape seed meal extraction and appropriate heat treatment of Crude protein
rape seed expeller. It may be rumen protected.
Product obtained from whole rape by means of Crude protein
2.14.4 Rape seed, extruded a treatment in humid, warm conditions and under pressure increasing starch gelatinisation.
Crude fat It may be rumen protected.
5 The indication ‘low in glucosinolate’ as defined in Community legislation may be added, where
appropriate. This is valid for all rape seed products.
Product of oil manufacture, obtained by
2.14.5 Rape seed protein concentrate separation of protein fraction of rapeseed Crude protein
expeller or rapeseed.
Product of oil manufacture, obtained by pressing of seeds of rape. May contain up to 1%
used bleaching earth and filter aid (e.g. Crude protein
2.14.6 Rape seed expeller diatomaceous earth, amorphous silicates and feed silica, phyllosilicates and cellulosic or wood Crude fat
fibres) and crude lecithins from integrated Crude fibre
crushing and refining plants. It may be rumen protected.
Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. May contain up to 1% used
2.14.7 Rape seed meal feed bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, Crude protein
phyllosilicates and cellulosic or wood fibres) and crude lecithins from integrated crushing and refining plants. It may be rumen protected.
2.15.1 Safflower seed Seeds of the safflower Carthamus tinctorius L.
Product of oil manufacture, obtained by Crude protein
2.15.2 Safflower seed meal, partially decorticated extraction of partially decorticated seeds of
safflower. Crude fibre
2.15.3 Safflower hulls Product obtained during dehulling of safflower seeds. Crude fibre
2.16.1 Sesame seed Seeds of Sesamum indicum L.
2.17.1 Sesame seed, partially Product of oil manufacture, obtained by
Crude protein
dehulled removing part of the husks. Crude fibre
2.17.2 Sesame hulls Product obtained during dehulling of sesame seeds. Crude fibre
Product of oil manufacture, obtained by Crude protein
2.17.3 Sesame seed expeller pressing of seeds of the sesame plant (Ash Crude fibre
insoluble in HCl: maximum 5%) Crude fat
Soya beans (Glycine max. L. Merr.) subjected to
2.18.1 Toasted soya (beans) an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.). It may be rumen
protected.
Crude protein
2.18.2 Soya (bean) expeller Product of oil manufacture, obtained by pressing the seed of soya Crude fat
Crude fibre
Product of oil manufacture, obtained from soya
beans after extraction and appropriate heat Crude protein 2.18.3 Soya (bean) meal treatment. (Urease activity maximum 0.4 mg Crude fibre
N/g × min.). if > 8% in dry matter
It may be rumen protected.
Product of oil manufacture, obtained from dehulled soya beans after extraction and
2.18.4 Soya (bean) meal, dehulled appropriate heat treatment. (Urease activity Crude protein
maximum 0.5 mg N/g × min.). It may be rumen protected.
2.18.5 Soya (bean) hulls Product obtained during dehulling of soya beans. Crude fibre
Product obtained from soya beans by means of a Crude protein
2.18.6 Soya beans, extruded treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may Crude fat
be rumen protected.
Product obtained from dehulled, fat extracted
2.18.7 Soya (bean) protein soya beans, after fermentation or a second concentrate extraction to reduce the level of nitrogen-free Crude protein
extract.
2.18.8 Soya bean pulp ; Product obtained during extraction of soya [Soya bean paste] beans for food preparation. Crude protein
Crude protein
2.18.9 Soya bean molasses Product obtained during the processing of soya bean.
Crude fat
2.18.10 By-product from Products obtained when processing soybeans to soybean preparation obtain soybean food preparations. Crude protein
2.18.11 Soya (beans) Soya beans (Glycine max. L. Merr.) Urease activity if >0.4 mg N/g × min
Product obtained by steaming or infra red 2.18.12 Soybean, flakes micronizing and rolling dehulled soya beans. Crude protein
(Urease activity maximum 0.4 mg N/g × min.).
Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg
N/g × min.). May contain up to 1% used Crude protein
2.18.13 Soya (bean) meal feed bleaching earth and filter aid (e.g. diatomaceous Crude fibre earth, amorphous silicates and silica,
phyllosilicates and cellulosic or wood fibres) if > 8% in dry matter
and crude lecithins from integrated crushing and refining plants. It may be rumen protected.
Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.5 mg N/g × min.). May contain up
2.18.14 Soya (bean) meal to 1% used bleaching earth and filter aid (e.g. feed, dehulled diatomaceous earth, amorphous silicates and Crude protein
silica, phyllosilicates and cellulosic or wood fibres) and crude lecithins from integrated crushing and refining plants. It may be rumen protected.
2.19.1 Sunflower seed Seeds of the sunflower Helianthus annuus L. It may be rumen protected.
Crude protein
2.19.2 Sunflower seed Product of oil manufacture, obtained by expeller pressing of seeds of the sunflower. Crude fat
Crude fibre
Product of oil manufacture, obtained by
2.19.3 Sunflower seed meal extraction and appropriate heat treatment of sunflower seed expeller. It may be rumen Crude protein
protected.
Product of oil manufacture, obtained by extraction and appropriate heat treatment of
2.19.4 Sunflower seed meal, expeller of sunflower seeds from which part or
Crude protein
dehulled all of the husks has been removed. Crude fibre
Maximum crude fibre 27.5% in the dry matter
2.19.5 Sunflower seed hulls Product obtained during dehulling of sunflower seeds. Crude fibre
Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. May contain up to 1%
2.19.6 Sunflower seed meal
used bleaching earth and filter aid (e.g.
feed diatomaceous earth, amorphous silicates and Crude protein silica, phyllosilicates and cellulosic or wood
fibres) and crude lecithins from integrated crushing and refining plants. It may be rumen protected.
Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. May contain up to 1% used bleaching earth and filter aid (e.g. Crude protein
2.19.7 Sunflower seed meal feed, dehulled diatomaceous earth, amorphous silicates and
silica, phyllosilicates and cellulosic or wood Crude fibre
fibres) and crude lecithins from integrated crushing and refining plants.
Maximum crude fibre 27.5% in the dry matter.
Oil and fat obtained from plants (excluding
2.20.1 Vegetable oil and fat 6 castor oil from the ricinus plant), it may be Moisture, if > 1%
degummed, refined and/or hydrogenated
Product obtained during degumming of crude
2.21.1 Crude lecithins oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid or sodium hydroxide may
be added during degumming of the crude oil.
Controlled hemp seed Cannabis sativa L. with a 2.22.1 Hemp seed maximum THC content according to EU
legislation
2.22.2 Hemp expeller Product of oil manufacture obtained by pressing Crude protein of hemp seed.
Crude fibre
Crude protein
2.22.3 Hemp oil Product of oil manufacture, obtained by pressing of hemp plant and seed. Crude fat
Crude fibre
2.23.1 Poppy seed Seeds of Papaver somniferum L.
2.23.2 Poppy meal Product of oil manufacture, obtained by extraction of expeller of poppy seed Crude protein
EN 27 EN
3. Legume seeds and products derived thereof
Number Name Description Compulsory declarations
Seeds of Phaseolus spp. or Vigna spp. submitted 3.1.1 Beans, toasted to an appropriate heat treatment. It may be
rumen protected.
3.1.2 Bean protein Product obtained from the separated bean fruit concentrate water, when producing starch. Crude protein
3.2.1 Carob, dried Dried fruits of the carob tree Ceratonia siliqua L. Crude fibre
Product obtained by crushing the dried fruits 3.2.3 Carob pods, dried (pods) of the carob tree and from which the Crude fibre
locust beans have been removed.
Crude fibre
3.2.4 Dried carob pod meal,
Product obtained by micronisation of the dried
micronised fruits of the carob tree from which the locust Total sugars, calculated beans have been removed.
as sucrose
3.2.5 Carob germ Germ of the locust bean of the carob tree. Crude protein
3.2.6 Carob germ, expeller Product of oil manufacture, obtained by pressing of germ of carob. Crude protein
3.2.7 Locust bean (seed) Bean of the carob tree. Crude fibre
3.3.1 Chick peas Seeds of Cicer arietinum L.
3.4.1 Ervil Seeds of Ervum ervilia L.
3.5.1 Fenugreek seed Seed of fenugreek (Trigonella foenumgraecum).
Product obtained after extraction of the 3.6.1 Guar meal mucilage from seeds of guar bean Cyamopsis Crude protein
tetragonoloba (L.) Taub.
3.6.2 Guar germs meal Product of mucilage extraction from the germ of seeds of guar bean. Crude protein
3.7.1 Horse beans Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.
3.7.2 Horse bean flakes Product obtained by steaming or infra red
Starch
micronizing and rolling dehusked horse beans. Crude protein
Crude fibre
3.7.3 Film horse beans; Product obtained during dehulling horse bean [Faba bean hulls] seeds, consisting mainly of external envelopes.
Crude protein
Product obtained during dehulling horse bean Crude protein
3.7.4 Horse beans, dehulled seeds, consisting mainly of bean kernels from
horse beans. Crude fibre
3.7.5 Horse bean protein Product obtained by grinding and air fractionation of horse beans. Crude protein
3.8.1 Lentils Seeds of Lens culinaris a.o. Medik.
3.8.2 Lentil hulls Product obtained during dehulling process of lentil seeds. Crude fibre
3.9.1 Sweet lupins Seeds of Lupinus spp. low in bitter seed content.
3.9.2 Sweet lupins, dehulled Dehulled lupin seeds. Crude protein
3.9.3 Film lupins; [lupin Product obtained during dehulling of lupin Crude protein hulls] seeds, consisting mainly of external envelopes.
Crude fibre
3.9.4 Lupin pulp Product obtained after extraction of components of lupin. Crude fibre
Product obtained during the manufacture of
3.9.5 Lupin middlings lupin flour from lupin. It consists principally of
Crude protein
particles of cotyledon, and to a lesser extent, of Crude fibre
skins.
Product obtained from the separated lupin fruit 3.9.6 Lupin protein water when producing starch, or after grinding Crude protein
and air fractionation.
3.9.7 Lupin protein meal Product of lupin processing to produce a high protein meal. Crude protein
3.10.1 Mung beans Beans of Vigna radiata L.
3.11.1 Peas Seeds of Pisum spp. It may be rumen protected.
Product obtained during the manufacture of pea 3.11.2 Pea bran meal. It is composed mainly of skins removed Crude fibre
during the skinning and cleaning of peas.
3.11.3 Pea flakes Product obtained by steaming or infra red micronizing and rolling dehulled seeds of peas. Starch
3.11.4 Pea flour Product obtained during the grinding of peas. Crude protein
Product obtained during the manufacture of pea
3.11.5 Pea hulls meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, Crude fibre
to a lesser extent, of endosperm.
3.11.6 Crude protein Peas, dehulled Dehulled pea seeds.
Crude fibre
Product obtained during the manufacture of pea 3.11.7 Pea middlings flour. It consists principally of particles of
Crude protein
cotyledon, and to a lesser extent, of skins. Crude fibre
Product from the mechanical screening 3.11.8 Pea screenings consisting of fractions of pea kernels separated Crude fibre
before further processing.
Product obtained from the separated pea fruit
3.11.9 Pea protein water when producing starch, or after grinding and air fractionation, maybe partially Crude protein
hydrolysed.
Moisture if < 70% or
> 85%
Product obtained from starch and protein wet
3.11.10 Starch Pea pulp extraction from peas. It is mainly composed of
internal fibre and starch. Crude fibre
Ash insoluble in HCl,
if > 3,5% of dry matter
Moisture if < 60% or
Product obtained from starch and protein wet > 85%
3.11.11 Pea solubles extraction from peas. It is mainly composed of
soluble proteins and oligosaccharides. Total sugars
Crude protein
3.11.12 Pea fibre Product obtained by extraction after grinding and sieving of the dehulled pea. Crude fibre
3.12.1 Vetches Seeds of Vicia sativa L. var sativa and other varieties.
3.13.1 Chickling vetch Seeds of Lathyrus sativus L. submitted to an Method of heat appropriate heat treatment. treatment
3.14.1 Monantha vetch Seeds of Vicia monanthos Desf.
4. Tubers, roots, and products derived thereof
Number Name Description Compulsory declarations
4.1.1 Sugar beet Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell.
Fresh product of the manufacture of sugar Ash insoluble in HCl,
4.1.2 Sugar beet tops and tails consisting mainly of cleaned pieces of sugar if > 5% of dry matter
beet with or without parts of beet leaves. Moisture if <50%
4.1.3 (Beet) sugar; [sucrose] Sugar extracted from sugar beets using water. Sucrose
Syrupy product obtained during the manufacture
or refining of sugar from sugar beets. May Total sugars, calculated
4.1.4 (Sugar) beet molasses contain up to 0.5% antifoaming agents. May contain up to 0.5% antiscaling agents. May as sucrose
contain up to 2% sulphate. May contain up to Moisture, if > 28%
0.25% sulphite.
(Sugar) beet molasses, Product obtained after further extraction using
4.1.5 partially desugared water of sucrose and/or betaine from sugar beet
Total sugars, calculated
as sucrose
and/or debetainized molasses. May contain up to 2% sulphate. May contain up to 0.25% sulphite. Moisture, if > 28%
Non-crystallised fraction from the manufacture 4.1.6 Isomaltulose molasses of isomaltulose by enzymatic conversion of Moisture if >40%
sucrose from sugar beets.
Product of the manufacture of sugar consisting
of slices of sugar beet that have had sugar Ash insoluble in HCl, if > 5% of dry matter
4.1.7 Wet (sugar) beet pulp extracted with water. Minimum moisture
content: 82%. Sugar content is low and declines Moisture, if <82% or
towards zero due to (lactic acid) fermentation. >92%
Product of the manufacture of sugar consisting
of slices of sugar beet that have had sugar Ash insoluble in HCl,
extracted with water and have been if > 5% of dry matter
4.1.8 Pressed (sugar) beet pulp mechanically pressed. Maximum moisture
content: 82%. Sugar content is low and declines Moisture if <65% or
towards zero due to (lactic acid) fermentation. >82%
May contain up to 1% sulphate.
Product of the manufacture of sugar consisting
of slices of sugar beet that have had sugar Ash insoluble in HCl,
extracted with water, have been mechanically
4.1.9 Pressed (sugar) beet if > 5% of dry matter pulp, molassed pressed, and with molasses added. Maximum
moisture content: 82%. Sugar content declines Moisture if <65% or
due to (lactic acid) fermentation. May contain >82%
up to 1% sulphate.
Product of the manufacture of sugar consisting Ash insoluble in HCl,
if > 3.5% of dry matter
4.1.10 Dried (sugar) beet of slices of sugar beet that have had sugar pulp extracted with water, mechanically pressed and
Total sugars, calculated
dried. May contain up to 2% sulphate. as sucrose, if >10.5%
Product of the manufacture of sugar consisting
of slices of sugar beet that have had sugar Ash insoluble in HCl,
4.1.11 Dried (sugar) beet extracted with water, mechanically pressed, and
if > 3.5% of dry matter
pulp, molassed dried, with molasses added. May contain up to Total sugars, calculated 0.5% antifoaming agents. May contain up to 2% as sucrose
sulphate.
Product obtained by processing of sugar and/or Total sugars, calculated 4.1.12 Sugar syrup molasses. May contain up to 0.5% sulphate. as sucrose
May contain up to 0.25% sulphite. Moisture, if > 35%
If dried:
ash insoluble in HCl, if
>3.5% of dry matter
4.1.13 (Sugar) beet pieces, Product of the manufacture of edible syrup from boiled sugar beet, which may be pressed or dried. If pressed:
ash insoluble in HCl, if
>5% of dry matter
Moisture, if < 50%
4.1.14 Fructo Product obtained from sugar from sugar beet oligosaccharides through an enzymatic process. Moisture if > 28%
Juice from pressing of red beet (Beta vulgaris Moisture if < 50% or
> 60%
4.2.1 Beetroot juice convar. crassa var. conditiva) with subsequent concentration and pasteurization, maintaining Ash insoluble in HCl,
the typical vegetable-like taste and flavour. if > 3.5% of dry matter
4.3.1 Carrots Root of the yellow or red carrot Daucus carota L.
Starch
Moist product from the carrot processing Crude fibre
industry consisting of the peelings removed
4.3.2 Carrot peelings, Ash insoluble in HCl, steamed from the carrot root by steam treatment to which
auxiliary flows of gelatinous carrot starch may if > 3.5% of dry matter
be added. Maximum moisture content: 97%. Moisture, if < 87% or > 97%
Moist product which is released via mechanical Starch
separation in the processing of carrots and Crude fibre
4.3.3 Carrot scrapings which mostly consists of dried carrots and carrot Ash insoluble in HCl, remnants. The product may have been subject to
if > 3.5% of dry matter heat treatment. Maximum moisture content:
97%. Moisture, if < 87% or > 97%
4.3.4 Carrot flakes Product obtained by flaking roots of the yellow or red carrot, which are subsequently dried.
4.3.5 Carrot, dried Root of the yellow or red carrot regardless of their presentation, which are subsequently dried. Crude fibre
4.3.6 Carrot feed, dried Product constituted of internal pulp and outer skins that are dried. Crude fibre
4.4.1 Chicory roots Roots of Cichorium intybus L.
Fresh product from chicory processing. It Ash insoluble in HCl, 4.4.2 Chicory tops and tails consists predominantly of cleaned pieces of if > 3.5% of dry matter
chicory and parts of leaves. Moisture if <50%
4.4.3 Chicory seed Seed of Cichorium intybus L.
Product of the manufacture of inulin from roots Crude fibre
of Cichorium intybus L. consisting of extracted Ash insoluble in HCl,
4.4.4 Pressed chicory pulp and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have if > 3.5% of dry matter
been partly removed. May contain up to 1% Moisture if <65% or
sulphate, and may contain up to 0.2% sulphite. >82%
Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted
and mechanically pressed slices of chicory and Crude fibre
4.4.5 Dried chicory pulp subsequent drying. The (soluble) chicory Ash insoluble in HCl,
carbohydrates have been partly extracted. May if > 3.5% of dry matter
contain up to 2% sulphate, and may contain up to 0.5% sulphite.
Product obtained by chopping, drying and Crude fibre
4.4.6 Chicory roots powder grinding of chicory roots. May contain up to 1% Ash insoluble in HCl,
of anticaking agents. if > 3.5% of dry matter
Product of chicory processing, obtained during Crude protein
the production of inulin and oligofructose.
4.4.7 Chicory molasses Chicory molasses consists of organic plant Crude ash
material and minerals. May contain up to 0.5% Moisture if <20% or
antifoaming agents >30%
By-product from chicory processing obtained Crude protein
after the separation of inulin and oligofructose
4.4.8 Chicory vinasses and ion exchange eluation. Chicory vinasses Crude ash
consists of organic plant material and minerals. Moisture if <30% or
May contain up to 1% antifoaming agents. >40%
Inulin is a fructan extracted from roots of
4.4.9 Chicory inulin Cichorium intybus L.; raw chicory inulin may contain up to 1% sulphate and may contain up
to 0.5% sulphite.
Product obtained by partial hydrolysis of inulin
4.4.10 Oligofructose syrup from Cichorium intybus L.; raw oligofructose Moisture if <20% or syrup may contain up to 1% sulphate and may >30%
contain up to 0.5% sulphite.
Product obtained by partial hydrolysis of inulin 4.4.11 Oligofructose, dried from Cichorium intybus L. and subsequent
drying.
4.5.1 Garlic, dried White to yellow powder of pure, ground garlic, Allium sativum L.
4.6.1 Manioc; [tapioca]; Roots of Manihot esculenta Crantz, regardless Moisture if < 60% or > [cassava] of their presentation. 70%
Starch
4.6.2 Manioc, dried Roots of Manioc, regardless of their presentation, which are subsequently dried. Ash insoluble in HCl,
if > 3.5% of dry matter
Moist product which is released during the
processing of onions (genus Allium) and Crude fibre 4.7.1 Onion pulp consists of both skins and whole onions. If from Ash insoluble in HCl,
the production process for onion oil, then it if > 3.5% of dry matter
mostly consists of cooked remains of onions.
Crude fibre
4.7.2 Onions, fried Skinned and crumbed onion pieces which are Ash insoluble in HCl, then fried. if > 3.5% of dry matter
Crude fat
Dry product which is released during the processing of fresh onions. It is obtained by
4.7.3 Onions solubles alcoholic and/or water extraction, the water or Crude fibre alcoholic fraction is separated and spraydried.
It consists mainly in carbohydrates.
4.8.1 Potatoes Tubers of Solanum tuberosum L. Moisture if <72% or >88%
Starch
4.8.2 Potatoes, peeled Potatoes from which the skin is removed using Crude fibre steam treatment.
Ash insoluble in HCl,
if > 3.5% of dry matter
Moisture if < 82% or Moist product from the potato processing > 93%
industry consisting of the peelings removed by Starch
4.8.3 Potato peelings, steamed steam treatment from the potato tuber to which
auxiliary flows of gelatinous potato starch may Crude fibre
be added. It may be mashed. Ash insoluble in HCl, if > 3.5% of dry matter
Moisture if <72% or
>88%
Product released from potatoes during the Starch
4.8.4 Potato cuttings, raw preparation of potato products for human
consumption, which may have been peeled. Crude fibre
Ash insoluble in HCl,
if > 3.5% of dry matter
Moisture if < 82% or Product which is released via mechanical > 93% separation in the processing of potatoes and
4.8.5 Starch Potato scrapings which mostly consists of dried potatoes and
potato remnants. The product may have been Crude fibre
subject to heat treatment. Ash insoluble in HCl, if > 3.5% of dry matter
Starch
4.8.6 Potato, mashed Blanched or boiled and then mashed potato Crude fibre product.
Ash insoluble in HCl,
if > 3,5% of dry matter
Starch
4.8.7 Potato flakes Product obtained by rotary drying of washed, Crude fibre peeled or unpeeled steamed potatoes.
Ash insoluble in HCl,
if > 3.5% of dry matter
4.8.8 Potato pulp Product of the manufacture of potato starch Moisture, if < 77% or consisting of extracted ground potatoes. > 88%
4.8.9 Potato pulp, dried Dried product of the manufacture of potato starch consisting of extracted ground potatoes.
Product of starch manufacture composed mainly 4.8.10 Potato protein of protein substances obtained after the Crude protein
separation of starch.
4.8.11 Potato protein, Protein obtained by a controlled enzymatic hydrolysed hydrolysis of potato proteins. Crude protein
4.8.12 Potato protein, Product obtained by fermentation of potato fermented protein and subsequent spray drying. Crude protein
4.8.13 Potato protein Liquid product obtained by fermentation of fermented, liquid potato protein. Crude protein
Concentrated product of the manufacture of Moisture if < 50% or
potato starch, consisting of the remaining > 60%
4.8.14 Potato juice, If moisture < 50%: concentrated substance after the partial removal of fibre,
proteins and starch from the whole potato pulp - Crude protein
and evaporation of part of the water. - Crude ash
Dried potatoes (potatoes after washing, peeling, 4.8.15 Potato granules size reduction – cutting, flaking, etc. and water
content removal).
4.9.1 Sweet potato Tubers of Ipomoea batatas L. regardless of their Moisture if < 57% or presentation. > 78%
4.10.1 Jerusalem artichoke; Tubers of Helianthus tuberosus L. regardless of Moisture if < 75% or [Topinambur] their presentation. > 80%
5. Other seeds and fruits, and products derived thereof
Number Name Description Compulsory declarations
Whole fruits of the pendunculate oak Quercus
5.1.1 Acorn robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L.,
or other species of oak.
Crude protein 5.1.2 Acorn, dehulled Product obtained during dehulling of acorn.
Crude fibre
5.2.1 Almond Whole or broken fruit Prunus dulcis, with or without hulls.
Almond hulls obtained from dehusked almond 5.2.2 Almond Hulls seeds by physical separation from the kernels Crude fibre
and ground.
Crude protein
5.2.3 Almond kernel Product of oil manufacture obtained by pressing expeller of almond kernels
Crude fibre
5.3.1 Anise seed Seeds of Pimpinella anisum.
Apple pulp, dried; Product obtained from the production of juice of
5.4.1 [Apple pomace, Malus domestica or cider production. It consists Crude fibre
dried] principally of internal pulp and outer skins that are dried. It may have been depectinised
Apple pulp, pressed; Moist product obtained from the production of
5.4.2 [Apple pomace, apple juice or cider production. It consists
pressed] principally of internal pulp and outer skins that
Crude fibre
are pressed. It may have been depectinised
Crude protein
5.4.3 Apple molasses Product obtained after producing pectin from Crude fibre apple pulp. It may have been depectinised
Crude oils and fats, if
> 10%
5.5.1 Sugar beet seed Seeds of sugar beet
5.6.1 Buckwheat Seeds of Fagopyrum esculentum
5.6.2 Buckwheat hulls and Product obtained during the milling of Crude fibre bran buckwheat grains.
Product of flour manufacture, obtained from screened buckwheat. It consists principally of
5.6.3 Buckwheat middlings particles of endosperm, with fine fragments of Crude fibre the outer and some miscellaneous parts of the
Starch grain. It must contain no more than 10% crude fibre.
5.7.1 Red cabbage seed Seeds of Brassica oleracea var. capitata f. Rubra.
5.8.1 Canary grass seed Seeds of Phalaris canariensis.
5.9.1 Caraway seed Seeds from Carum carvi L.
Product of the production of chestnut flour, Crude protein
5.12.1 Broken chestnuts consisting mainly of particles of endosperm, with fine fragments of envelopes and a few Crude fibre
remnants of chestnut (Castanea spp.).
Product obtained by pressing citrus fruits Citrus 5.13.1 Citrus pulp (L.) spp. or during the production of citrus juice. Crude fibre
It may have been depectinised.
Product obtained by pressing citrus fruits or
5.13.2 Citrus pulp, dried during the production of citrus juice, which is subsequently dried. It may have been Crude fibre
depectinised.
5.14.1 Red clover seed Seeds of Trifolium pratense L.
5.14.2 White clover seed Seeds of Trifolium repens L.
5.15.1 Coffee skins Product obtained from dehusked seeds of the Coffea plant. Crude fibre
5.16.1 Cornflower seed Seeds of Centaurea cyanus L.
5.17.1 Cucumber seed Seeds of Cucumis sativus L.
5.18.1 Cypress seed Seeds of Cupressus L.
5.19.1 Date fruit Fruits of Phoenix dactylifera L. It may be dried.
5.19.2 Date seed Whole seeds of the date plant. Crude fibre
5.20.1 Fennel seed Seeds of Foeniculum vulgare Mill.
5.21.1 Fig fruit Fruits of Ficus carica L. It may be dried.
5.22.1 Fruit kernels 6 Product consisting of the inner, edible seeds of a nut or fruit stone.
Product obtained during the production of fruit
5.22.2 Fruit pulp 6 juice and fruit puree. It may have been Crude fibre
depectinised.
Product obtained during the production of fruit
5.22.3 Fruit pulp, dried 6 juice and fruit puree which is subsequently Crude fibre
dried. It may have been depectinised.
5.23.1 Garden cress Seeds from Lepidium sativum L. Crude fibre
5.24.1 Graminaceous seeds Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae.
5.25.1 Grape pips Pips from vitis L. separated from grape pulp, Crude fat from which the oil has not been removed.
Crude fibre
5.25.2 Grape pips meal Product obtained during the extraction of oil from grape pips. Crude fibre
Grape pulp dried rapidly after the extraction of
5.25.3 Grape pulp [Grape marc] alcohol from which as much as possible of the Crude fibre
stalks and pips have been removed.
Product obtained from grape pips after 5.25.4 Grape pips soluble producing grape juice. It principally contains Crude fibre
carbohydrates. It may be concentrated.
5.26.1 Hazelnut Whole or broken fruit of Corylus (L.) spp., with or without hulls.
5.26.2 Hazelnut expeller Product of oil manufacture obtained by pressing Crude protein of hazelnut kernels
Crude fibre Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol,
5.27.1 Pectin ethanol and propane-2-ol. May contain up to 1% methanol, ethanol and propane-2-ol singly or in
combination, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts.
5.28.1 Perilla seed Seeds of Perilla frutescens L. and its milling products.
5.29.1 Pine nut Seeds from Pinus (L.) spp.
5.30.1 Pistachio Fruit of Pistacia vera L.
5.31.1 Plantago seed Seeds of Plantago (L.) spp.
5.32.1 Radish seed Seeds of Raphanus sativus L.
5.33.1 Spinach seed Seeds of Spinacia oleracea L.
5.34.1 Thistle seed Seeds from Carduus marianus L.
Product obtained by pressing tomatoes Solanum
5.35.1 Tomato pulp [tomato lycopersicum L. during the production of tomato pomace] juice. It consists principally of tomato peel and Crude fibre
seeds.
5.36.1 Yarrow seed Seeds of Achillea millefolium L.
Product of oil manufacture obtained by pressing
5.37.1 Apricot kernel expeller of apricot kernels (Prunus armeniaca L.). It may Crude protein
contain hydrocyanic acid Crude fibre
5.38.1 Black cumin expeller Product of oil manufacture obtained by pressing
Crude protein
of black cumin seeds (Bunium persicum L.) Crude fibre
5.39.1 Borrage seed expeller Product of oil manufacture obtained by pressing Crude protein of borrage seeds (Borago officinalis L.)
Crude fibre
5.40.1 Evening primrose Product of oil manufacture obtained by pressing Crude protein expeller of evening primrose seeds (Oenothera L.)
Crude fibre
5.41.1 Pome grenade Product of oil manufacture obtained by pressing
Crude protein
expeller of pome grenade seeds (Punica granatum L.) Crude fibre
5.42.1 Walnut kernel Product of oil manufacture obtained by pressing
Crude protein
expeller of walnut kernels (Juglans regia L.) Crude fibre 6. Forages and roughage, and products derived thereof
Number Name Description Compulsory declarations
6.1.1 Beet leaves Leaves of Beta spp.
6.2.1 Cereal plants 6 Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled.
6.3.1 Cereals straw 6 Straw of cereals.
6.3.2 Cereal straw, Product obtained by an appropriate treatment of Sodium, if treated with treated 6 7 cereal straw. NaOH
Product obtained by drying and milling clover Crude protein
Trifolium spp. It may contain up to 20% lucerne
6.4.1 Clover meal (Medicago sativa L. and Medicago var. Martyn) Crude fibre
or other forage crops dried and milled at the Ash insoluble, in HCI, same time as the clover. if >3.5% of dry matter
Crude protein
6.5.1 Forage meal
8 ; [Grass Product obtained by drying and milling and in Crude fibre
8
meal] ; [Green meal] 8 some cases compacting forage plants. Ash insoluble, in HCI,
if >3.5% of dry matter
6.6.1 Grass, field dried, [Hay] Species of any grass, field dried. Ash insoluble, in HCI, if >3.5% of dry matter
Crude protein
6.6.2 Grass, high Product obtained from grass (any variety) that Fibre temperature dried has been artificially dehydrated (in any form).
Ash insoluble, in HCI, if >3.5% of dry matter
6.6.3 Grass, herbs, legume
Fresh, ensiled or dried arable crops consisting of Ash insoluble, in HCI,
plants, [green forage] grass, legumes or herbs, commonly described as silage, haylage, hay or green forage. if >3.5% of dry matter
6.7.1 Hemp flour Flour ground from dried leaves from Cannabis sativa L. Crude protein
6.7.2 Hemp fibre Product obtained during the processing of hemp, green coloured, dried, fibrous.
6.8.1 Horse bean straw Straw of horse bean.
6.9.1 Linseed straw Straw of linseed (Linum usitatissimum L.).
6.10.1 Lucerne; [Alfalfa] Medicago sativa L. and Medicago var. Martyn Ash insoluble, in HCI, plants or parts thereof. if >3.5% of dry matter
6.10.2 Lucerne field dried; Ash insoluble, in HCI, [Alfalfa field dried] Lucerne, field dried. if >3.5% of dry matter
Lucerne, high Crude protein
6.10.3 temperature dried; [Alfalfa, high Lucerne artificially dehydrated, in any form. Crude fibre
Ash insoluble, in HCI,
temperature dried] if >3.5% of dry matter
6.10.4 Lucerne, extruded; [Alfalfa, extruded] Alfalfa pellets that have been extruded.
7 The name must be supplemented by an indication of the nature of the treatment carried out.
EN 39 EN
Product obtained by drying and milling Crude protein
9
6.10.5 Lucerne meal ; Lucerne. It may contain up to 20% clover or Crude fibre [Alfalfa meal] 9 other forage crop dried and milled at the same
time as the lucerne. Ash insoluble, in HCI, if >3.5% of dry matter
6.10.6 Lucerne pomace; Dried product obtained by pressing of the juice Crude protein [Alfalfa pomace] from lucerne.
Crude fibre
Lucerne protein Product obtained by artificially drying fractions
6.10.7 concentrate; [Alfalfa of lucerne press juice, which have been
Crude protein
protein concentrate] separated by centrifugation and heat treated to Carotene precipitate the proteins.
6.10.8 Lucerne solubles Product obtained after the extraction of proteins from lucerne juice, it may be dried Crude protein
6.11.1 Maize silage Ensiled plants or parts thereof of Zea mays L. ssp. mays.
6.12.1 Pea Straw Straw of Pisum spp.
EN 40 EN
7. Other plants, algae and products derived thereof
Number Name Description Compulsory declarations
Algae, live or processed, including fresh, Crude protein
7.1.1 Algae 10 chilled or frozen algae. May contain up to Crude fat
0.1% of antifoaming agents. Crude ash
Product obtained by drying algae. This Crude protein
7.1.2 Dried algae 10 product may have been washed to reduce the iodine content. May contain up to 0.1% Crude fat
of antifoaming agents. Crude ash
Product of algae oil manufacture, obtained Crude protein
7.1.3 Algae meal 10 by extraction of algae. May contain up to Crude fat
0.1% of antifoaming agents. Crude ash
Product of the oil manufacture from algae Crude fat
7.1.4 Algal oil 10 obtained by extraction. May contain up to
0.1% of antifoaming agents. Moisture if > 1%
7.1.5 Algae extract
10 ; [Algae Watery or alcoholic extract of algae that
fraction] 10 principally contains carbohydrates. May contain up to 0.1% of antifoaming agents.
Product obtained by drying and crushing macro-algae, in particular brown seaweed.
7.2.6 Seaweed meal This product may have been washed to Crude ash reduce the iodine content. May contain up
to 0.1% of antifoaming agents.
7.3.1 Barks 6 Cleaned and dried barks of trees or bushes. Crude fibre
7.4.1 Blossoms 6 , dried All parts of dried blossoms of consumable plants and their fractions. Crude fibre
Product obtained by drying the plant
7.5.1 Broccoli, dried Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water
content removal.
Syrupy product obtained during the
manufacture or refining of sugar from Total sugars calculated as
7.6.1 (Sugar) cane molasses Saccharum L. May contain up to 0.5% sucrose antifoaming agents. May contain up to 0.5%
antiscaling agents. May contain up to 3.5% Moisture, if > 30%
sulphate. May contain up to 0.25% sulphite.
(Sugar) cane Product obtained after further extraction Total sugars calculated as
7.6.2 Molasses, partially using water of sucrose from sugar cane sucrose
desugared molasses. Moisture, if > 28%
7.6.3 (Cane) sugar [sucrose] Sugar extracted from sugar canes using water. Sucrose
Product obtained during extraction using 7.6.4 Cane bagasse water of sugar from sugar canes. It consists Crude fibre
mainly of fibres.
7.7.1 Leaves, dried 6 Dried leaves of consumable plants and their fractions. Crude fibre
EN 41 EN
Product obtained by means of mechanical
7.8.1 Lignocellulose 6 processing of raw natural dried wood and which predominantly consists of Crude fibre
lignocellulose.
7.9.1 Liquorice root Root of Glycyrrhiza L.
Product obtained from drying aerial parts of
7.10.1 Mint the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their
presentation.
Product obtained from drying the plant 7.11.1 Spinach, dried Spinacia oleracea L., regardless of its
presentation.
7.12.1 Mojave yucca Pulverized Yucca schidigera Roezl. Crude fibre
7.13.1 Vegetal carbon; Product obtained by carbonisation of [charcoal] organic vegetal material. Crude fibre
7.14.1 Wood 6 Chemically untreated mature wood or wood fibres. Crude fibre
8. Milk products and products derived thereof
Number Name Description Compulsory declarations
Crude protein
Butter and products obtained by production Crude fat
8.1.1 Butter and butter products or processing of butter (e.g. butter serum),
unless listed separately. Lactose
Moisture if > 6%
Product obtained by churning butter out of cream or similar processes.
Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;
-
-up to 0.3% acids e.g. organic acids: Crude protein citric acid, formic acid, propionic acid, Crude fat
8.2.1 Buttermilk / Buttermilk powder 11 Inorganic acids: sulphuric acid,
hydrochloric acid, phosphoric acid, Lactose
used for pH adjustments in many parts Moisture if > 6%
of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Product obtained from skimmed or Crude protein
8.3.1 Casein buttermilk by drying casein precipitated by
means of acids or rennet. Moisture if > 10%
Product extracted from curd or casein Crude protein
8.4.1 Caseinate through use of neutralizing substances and
drying. Moisture if > 10%
8.5.1 Cheese and cheese Cheese and products made of cheese and of Crude protein products milk based products.
Crude fat
The fluid secreted by the mammary glands
8.6.1 Colostrum / Colostrum of milk-producing animals up to five days powder post parturition. Concentration and/or drying Crude protein
may be applied.
11 Expressions are not synonymous and differ mainly in their moisture content, respective expression to be
used as appropriate.
Products obtained when producing dairy products (including, but not limited to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk minerals).
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise
protein during processing; Moisture
-
-up to 0.3% acids e.g. organic acids:
8.7.1 Dairy by-products citric acid, formic acid, propionic acid, Crude protein
Inorganic acids: sulphuric acid, Crude fat
hydrochloric acid, phosphoric acid, Total sugars used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
8.8.1 Fermented milk Products obtained by fermentation of milk Crude protein products (e.g. yoghurt etc.).
Crude fat
8.9.1 Lactose Lactose The sugar separated from milk or whey by purification and drying.
Moisture if > 5%
Normal mammary secretion obtained from Crude protein
8.10.1 Milk / Milk powder 11 one or more milkings. Concentration and/or Crude fat
drying may be applied. Moisture if > 5%
Skimmed milk / Milk whose fat content has been reduced by 8.11.1 Skimmed milk separation.
Crude protein
powder 11 Concentration and/or drying may be applied. Moisture if > 5%
8.12.1 Milk fat Product obtained by skimming milk. Crude fat
Product obtained by drying the protein
8.13.1 Crude protein Milk protein powder compounds extracted from milk by chemical
or physical treatment. Moisture if > 8%
Condensed and Condensed and evaporated milk and Crude protein
8.14.1 evaporated milk and products obtained by production or Crude fat
their products processing of these products. Moisture if > 5%
Product obtained by filtration (ultra, nano or
micro) of milk (penetrating through the Crude ash
8.15.1 Milk permeate / Milk membrane) and from which lactose may Crude protein permeate powder 11 have been partly removed.
Lactose Reverse osmosis and concentration and/or
drying may be applied. Moisture if > 8%
Crude protein
Product obtained by filtration (ultra, nano or Crude ash
8.16.1 Milk retentate / Milk 11 micro) of milk (withheld by the membrane). retentate powder
Concentration and/or drying may be applied. Lactose
Moisture if > 8%
Product of cheese, quark or casein manufacturing or similar processes.
Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;
-
-up to 0.3% acids e.g. organic acids: Crude protein citric acid, formic acid, propionic acid, Lactose
8.17.1 Whey / Whey powder 11 Inorganic acids: sulphuric acid,
hydrochloric acid, phosphoric acid, Moisture if > 8%
used for pH adjustments in many parts Crude ash
of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Whey from which the lactose has been partly removed.
Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to
decrease the viscosity and to stabilise Crude protein
Delactosed whey / protein during processing;
8.18.1 Lactose Delactosed whey
powder 11 - up to 0.3% acids e.g. organic acids: Moisture if > 8% citric acid, formic acid, propionic acid,
Inorganic acids: sulphuric acid, Crude ash
hydrochloric acid, phosphoric acid, used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Product obtained by drying the whey protein compounds extracted from whey by chemical or physical treatment. Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;
-
-up to 0.3% acids e.g. organic acids:
8.19.1 Whey protein / Whey citric acid, formic acid, propionic acid, Crude protein protein powder 11 Inorganic acids: sulphuric acid,
Moisture if > 8% hydrochloric acid, phosphoric acid, used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Whey from which the lactose and minerals have been partly removed.
Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to
Demineralised, decrease the viscosity and to stabilise Crude protein delactosed whey / protein during processing;
8.20.1 Lactose Demineralised,
delactosed whey - up to 0.3% acids e.g. organic acids: Crude ash
powder 11 citric acid, formic acid, propionic acid, Inorganic acids: sulphuric acid, Moisture if > 8%
hydrochloric acid, phosphoric acid, used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Product obtained by filtration (ultra, nano or micro) of whey (penetrating through the membrane) and from which lactose may have been partly removed. Reverse osmosis and concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise
protein during processing; Crude ash
Crude protein
8.21.1 Whey permeate / Whey - up to 0.3% acids e.g. organic acids: permeate powder 11 citric acid, formic acid, propionic acid, Lactose
Inorganic acids: sulphuric acid,
hydrochloric acid, phosphoric acid, Moisture if > 8%
used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
Product obtained by filtration (ultra, nano or micro) of whey (withheld by the membrane).
Concentration and/or drying may be applied.
Where specifically prepared as feed material, may contain:
-
-up to 0.5% phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g.
tetrasodiumpyrophosphate), used to Crude protein
decrease the viscosity and to stabilise Crude ash
8.22.1 Whey retentate / Whey 11 retentate powder protein during processing;
Lactose - up to 0.3% acids e.g. organic acids:
citric acid, formic acid, propionic acid, Moisture if > 8%
Inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many parts of production processes;
-
-up to 0,5 % akalis e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many parts of production processes;
-
-up to 2% free-flowing agents e.g. silicium dioxide, penta-sodiumtriphosphate, tri-calcium-phosphate, used to improve powder flowing properties;
-
-up to 0.4% emulsifier lecithin.
9. Land animal products and products derived thereof
Number Name Description Compulsory declarations
Crude protein
9.1.1 Animal by-products 12 Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried. Crude fat
Moisture if > 8%
Product composed of fat from warm-blooded land animals. Crude fat
9.2.1 Animal fat 13
If extracted with solvents, may contain up to Moisture if > 1% 0.1% hexane.
9.3.1 Apiculture by Honey, beeswax, royal jelly, propolis, pollen, Total sugar calculated as products processed or unprocessed. sucrose
Product obtained by heating, drying and
grinding whole or parts of warm-blooded land Crude protein
9.4.1 Processed animal animals from which the fat may have been Crude fat protein 13 partially extracted or physically removed.
Crude ash If extracted with solvents, may contain up to
0.1% hexane. Moisture if > 8%
Crude protein
9.5.1 Gelatine process Dried animal proteins of food quality derived Crude fat derived proteins 13 from gelatine production.
Crude ash
Moisture if > 8%
Hydrolysed proteins obtained by heat and/or
9.6.1 Hydrolysed animal proteins 13 pressure, chemical, microbiological or Crude protein
enzymatic hydrolysis of animal protein. Moisture if > 8%
9.7.1 Blood meal 13 Product derived from the heat treatment of Crude protein blood of slaughtered warm-blooded animals.
Moisture if > 8%
12 Without prejudice to mandatory requirements concerning commercial documents and health certificates
for animal by-products and derived products as laid down in Regulation (EC) No 142/2011 (Annex VIII, Chapter III), if the catalogue is used for labelling purposes the name shall be replaced as appropriate by - the animal species and - the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or - the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultryfree) or supplemented as appropriate by - the animal species and/or - the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or - the naming of the animal species not used in respect of the ban on intra-species recycling.
13 Without prejudice to mandatory requirements concerning commercial documents and health certificates
for animal by-products and derived products as laid down in Regulation (EC) No 142/2011 (Annex VIII, Chapter III), if the catalogue is used for labelling purposes the name shall be
supplemented as appropriate by - the animal species processed (e.g. porcine, ruminant, avian) and/or - the material processed (e.g. bone) and/or - the process used (e.g. defatted, refined) and/or - the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultryfree).
Products derived from blood or fractions of blood of slaughtered warm-blooded animals;
9.8.1 Crude protein Blood products 12 they include dried/frozen/liquid plasma, dried
whole blood, dried/frozen/liquid red cells or Moisture if > 8%
fractions thereof and mixtures.
All waste food containing material of animal Crude protein
origin including used cooking oil originating Crude fat
9.9.1 Catering reflux [Catering recycling] in restaurants, catering facilities and kitchens,
including central kitchens and household Crude ash
kitchens. Moisture if > 8%
Protein-based product derived from animal
9.10.1 Collagen 13 bones, hides, skins and tendons.
Crude protein
Moisture if > 8%
Product obtained by drying and grinding
9.11.1 Feather meal feathers of slaughtered animals, it may be Crude protein
hydrolysed. Moisture if > 8%
Natural, soluble protein, gelling or non
9.12.1 Crude protein Gelatine 13 gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and
Moisture if > 8% skins, tendons and sinews of animals.
Product obtained from the manufacture of
tallow, lard and other extracted or physically Crude protein
9.13.1 removed fats of animal origin, fresh, frozen or Crude fat Greaves 13 dried.
Crude ash If extracted with solvents, may contain up to
0.1%hexane. Moisture if > 8%
Former foodstuff containing animal products; Crude protein
9.14.1 Products of animal origin 12 with or without treatment such as fresh, Crude fat
frozen, dried. Moisture if > 8%
9.15.1 Eggs Whole eggs of Gallus gallus L. with or without shells.
Product obtained from eggs after the Crude protein
9.15.2 Albumen separation of shells and yolk, pasteurised and Method of denaturation
possibly denatured. if applicable
Products consisting of pasteurised dried Crude protein
9.15.3 Egg products, dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg Crude fat
yolk. Moisture if > 5%
Crude protein
9.15.4 Egg powder sugared Dried whole or parts of sugared eggs. Crude fat
Moisture if > 5%
Product obtained from poultry eggs, after the 9.15.5 Egg shells, dried content (yolk and albumen) has been Crude ash
removed. Shells are dried.
Whole or parts of terrestrial invertebrates, in
9.16.1 Terrestrial all their life stages, other than species invertebrates 12 pathogenic to humans and animals; with or
without treatment such as fresh, frozen, dried.
Product obtained by extraction from tendons, 9.17.1 Chondroitin sulphate bones and other animal tissues containing Sodium
cartilage and soft connective tissues.
10. Fish, other aquatic animals and products derived thereof
Number Name Description Compulsory declarations
Whole or parts of marine or freshwater invertebrates, in all their life stages, other
10.1.1 Aquatic invertebrates 10 than species pathogenic to humans and
animals; with or without treatment such as fresh, frozen, dried
Originating from establishments or plants Crude protein
10.2.1 By-products from preparing or manufacturing products for aquatic animals 10 human consumption; with or without Crude fat
treatment such as fresh, frozen, dried. Crude ash
Crude protein Product produced by heating, pressing and
10.3.1 Crustacea meal drying whole or parts of crustacean Crude fat
including wild and farmed shrimp. Crude ash, if > 20%
Moisture if > 8%
Crude protein
10.4.1 Fish 14 Whole or parts of fish: fresh, frozen, cooked, acid treated or dried. Moisture if > 8%
Product obtained by heating, pressing and Crude protein
10.4.2 Crude fat Fish meal 14 drying whole or parts of fish and to which fish solubles may have been re-added prior
Crude ash, if > 20%
to drying. Moisture if > 8%
Condensed product obtained during Crude protein
10.4.3 Fish solubles manufacture of fishmeal which has been separated and stabilised by acidification or Crude fat
drying. Moisture if > 5%
Crude protein
Product obtained by acid hydrolysis of Crude fat
10.4.4 Fish protein, hydrolysed whole or parts of fish often concentrated by
drying. Crude ash, if > 20%
Moisture if > 8%
Product obtained by heating, pressing and 10.4.5 Fishbone meal drying parts of fish. It consists principally Crude ash
of fishbone.
Oil obtained from fish or parts of fish
10.4.6 Fish oil followed by centrifugation to remove water
Crude fat
(may include species specific details e.g. Moisture if > 1%
cod liver oil).
10.4.7 Fish oil, hydrogenated Oil obtained from hydrogenation of fish oil. Moisture if > 1%
Oil obtained from cooked and pressed 10.5.1 Krill oil marine planktonic krill followed by Moisture if > 1%
centrifugation to remove water.
Crude protein Product obtained by the enzymatic
10.5.2 Krill protein concentrate, hydrolysed hydrolysis of whole or parts of krill often Crude fat
concentrated by drying. Crude ash, if > 20%
Moisture if > 8%
EN 51 EN
Product produced by heating and drying Fat
10.6.1 Marine annelid meal whole or parts of marine annelids, including Ash if >20%
Nereis virens.M. Sars. Moisture if > 8%
Crude protein
10.7.1 Marine zooplankton Product produced by heating, pressing and
Crude fat
meal drying marine zooplankton e.g. krill. Crude ash, if > 20%
Moisture if > 8%
Oil obtained from cooked and pressed 10.7.2 Marine zooplankton oil marine zooplankton followed by Moisture if > 1%
centrifugation to remove water.
Crude protein Product produced by heating and drying
10.8.1 Crude fat Mollusc meal whole or parts of molluscs including squid
and bi-valves. Crude ash, if > 20%
Moisture if > 8%
Crude protein
10.9.1 Squid meal Product produced by heating, pressing and Crude fat drying whole squid or parts of squid.
Crude ash, if > 20%
Moisture if > 8%
11. Minerals and products derived thereof
Number Name Description Compulsory declarations
Product obtained by grinding sources of calcium
Calcium carbonate (CaCO 3 ), such as limestone or by Calcium, Ash
11.1.1 carbonate 15 ; precipitation from acid solution. insoluble in HCl if >
[Limestone] May contain up to 0.25% propylene glycol 5%
May contain up to 0.1% grinding aids.
Ash
11.1.2 Calcareous Product of natural origin, obtained from marine shells,
Calcium,
marine shells ground or granulated, such as oyster shells or seashells. insoluble in HCl if > 5%
Calcium and Natural mixture of calcium carbonate (CaCO Calcium, 3 ) and
11.1.3 magnesium magnesium carbonate (MgCO 3 ). May contain up to Magnesium, Ash
carbonate 0.1% grinding aids. insoluble in HCl if > 5%
Calcium, Ash
11.1.4 Maerl Product of natural origin obtained from calcareous marine algae, ground or granulated. insoluble in HCl if
> 5%
Product of natural origin obtained from calcareous Calcium, Ash 11.1.5 Lithothamn marine algae (Phymatolithon calcareum (Pall.)), insoluble in HCl if
ground or granulated. > 5%
Calcium, Ash
11.1.6 Calcium chloride Calcium chloride (CaCl 2 ). May contain up to 0.2% barium sulphate insoluble in HCl if
> 5%
Calcium hydroxide (Ca(OH) ). Calcium, Ash
11.1.7 Calcium 2 hydroxide May contain up to 0.1% grinding aids. insoluble in HCl if >
5%
Calcium Calcium sulphate anhydrous (CaSO 4 ) obtained by Calcium, Ash 11.1.8 sulphate grinding calcium sulphate anhydrous or dehydration of insoluble in HCl if
anhydrous calcium sulphate dihydrate. > 5%
Calcium Calcium sulphate hemihydrate (CaSO 4 x ½ H 2 O) Calcium, Ash 11.1.9 sulphate obtained by partially dehydrating calcium sulphate insoluble in HCl if
hemihydrate dihydrate. > 5%
Calcium Calcium sulphate dihydrate (CaSO 4 x 2H 2 O) obtained Calcium, Ash 11.1.10 sulphate by grinding calcium sulphate dihydrate or hydration of insoluble in HCl if
dihydrate calcium sulphate hemihydrate. > 5%
11.1.11 Calcium salts of Calcium salts of edible organic acids with at least Calcium, Organic 16 organic acids 4 carbon atoms. acid
Calcium oxide (CaO) obtained from calcination of Calcium, Ash 11.1.12 Calcium oxide naturally occurring limestone. insoluble in HCl if
May contain up to 0.1% grinding aids. > 5%
Calcium, Ash
11.1.13 Calcium Calcium salt of gluconic acid generally expressed as gluconate Ca(C
6 H insoluble in HCl if
11 O 7 ) 2 and its hydrated forms. > 5%
Calcium Calcium, Ash
11.1.15 Sulphate / Product obtained during the manufacturing of sodium insoluble in HCl if
Carbonate carbonate. > 5%
15 The nature of the source may be indicated additionally in the name or replace it.
EN 53 EN
11.1.16 Calcium pidolate L-calcium pidolate (C 5 H 6 CaNO 3 ). May contain up to
Calcium, Ash
1.5% glutamic acid and related substances. insoluble in HCl if > 5%
Calcium Product obtained by heating of natural calcium and 11.1.17 carbonatemagnesium containing substances like dolomite. May Calcium, magnesium
magnesium oxide contain up to 0.1% grinding aids.
11.2.1 Magnesium Calcined magnesium oxide (MgO) not less than
Magnesium, Ash
oxide 70% MgO. insoluble in HCl if > 15%
Magnesium Magnesium, Sulphur, 11.2.2 sulphate Magnesium sulphate (MgSO 4 x 7 H 2 O). Ash insoluble in HCl
heptahydrate if > 15%
Magnesium Magnesium, Sulphur, 11.2.3 sulphate Magnesium sulphate (MgSO 4 x H 2 O). Ash insoluble in HCl
monohydrate if > 15%
Magnesium Magnesium, Sulphur, 11.2.4 sulphate Anhydrous magnesium sulphate (MgSO 4 ). ash insoluble in HCl
anhydrous if > 10%
11.2.5 Magnesium propionate Magnesium propionate (C 6 H 10 MgO 4 ). Magnesium
Magnesium chloride (MgCl Magnesium, 2) or solution obtained by
11.2.6 Magnesium Chlorine, ash chloride natural concentration of sea water after deposit of
sodium chloride. insoluble in HCl if > 10%
ash
11.2.7 Magnesium
Magnesium,
carbonate Natural magnesium carbonate (MgCO 3 ). insoluble in HCl if > 10%
Magnesium, ash
11.2.8 Magnesium hydroxide Magnesium hydroxide (Mg(OH) 2 ). insoluble in HCl if
> 10%
Magnesium Magnesium,
11.2.9 potassium Magnesium potassium sulphate. Potassium, ash
sulphate insoluble in HCl if > 10%
11.2.10 Magnesium salts Magnesium salts of edible organic acids with at least Magnesium, organic 16 of organic acids 4 carbon atoms. acid
Dicalcium Calcium mono-hydrogen phosphate obtained from Calcium, Total
phosphate 17 ; bones or inorganic sources (CaHPO 4 x H 2 O) phosphorus, P
11.3.1 [Calcium insoluble in 2% citric
hydrogen Ca/P > 1.2 acid if > 10%, Ash
orthophosphate] May contain up to 3% chloride expressed as NaCl insoluble in HCl if > 5%
Product obtained chemically and composed of Total phosphorus,
dicalcium phosphate and mono-calcium phosphate
11.3.2 Mono-dicalcium Calcium, P insoluble phosphate (CaHPO 4 . Ca(H 2 PO 4 ) 2 x H 2 O) in 2% citric acid if
0.8< Ca/P < 1.3 > 10%
EN 54 EN
Mono-calcium phosphate; Total phosphorus, Calcium-bis dihydrogenphosphate (Ca(H
11.3.3 [Calcium 2
PO 4 ) 2 x H 2 O) Calcium, P insoluble tetrahydrogen Ca/P <0.9 in 2% citric acid if
diorthophosphat > 10% e]
Tri-calcium Tri-calcium phosphate from bones or inorganic sources Calcium, Total
11.3.4 phosphate; (Ca ) phosphorus, P [Tricalcium 3 (PO 4 2 x H 2 O) insoluble in 2% citric
orthophosphate] Ca/P > 1.3 acid if > 10%
Calcium, Calcium Magnesium, Total 11.3.5 magnesium Calcium-magnesium phosphate. phosphorus, P
phosphate insoluble in 2% citric acid if > 10%
Total phosphorus, Calcium, Sodium,
11.3.6 Defluorinated Natural phosphate, calcined and further heat treated P insoluble in 2% phosphate than for the removal of impurities necessary. citric acid if > 10%,
Ash insoluble in HCI
if > 5%
Di-calcium Total phosphorus,
11.3.7 pyrophosphate; Calcium, P insoluble [Dicalcium Dicalcium pyrophosphate. in 2% citric acid if
diphosphate] > 10%
Total phosphorus, Magnesium, P
11.3.8 Magnesium Product consisting of monobasic and/or di-basic and/or insoluble in 2% citric phosphate tri-basic magnesium phosphate. acid if > 10%, Ash
insoluble in HCl if
> 10%
Total phosphorus, Sodium-calcium
11.3.9 magnesium Product consisting of sodium-calcium-magnesium
Magnesium,
phosphate phosphate.
Calcium, Sodium, P insoluble in 2% citric
acid if > 10%
Mono-sodium
phosphate; Total phosphorus, Mono-sodium phosphate
11.3.10 [Sodium Sodium, P insoluble dihydrogen (NaH 2 PO 4 x H 2 O) in 2% citric acid if orthophosphate] > 10%
Di-sodium
phosphate; Total phosphorus, 11.3.11 [Disodium Disodium phosphate (Na Sodium, P insoluble 2 HPO 4 x H 2 O) hydrogen in 2% citric acid if
orthophosphate] > 10%
Tri-sodium Total phosphorus,
11.3.12 Phosphate; Sodium, P insoluble [Trisodium Tri-sodium phosphate (Na 3 PO 4 ) in 2% citric acid if >
orthophosphate] 10%
Sodium Total phosphorus,
11.3.13 pyrophosphate; [Tetrasodium Sodium pyrophosphate (Na 4 P 2 O 7 ). Sodium, P insoluble in 2% citric acid if
diphosphate] > 10% Mono-potassium
phosphate; Total phosphorus, 11.3.14 [Potassium Mono-potassium phosphate (KH Potassium, P 2 PO 4 x H 2 O) dihydrogen insoluble in 2% citric
orthophosphate] acid if > 10%
Di-potassium
phosphate; [Di Total phosphorus, 11.3.15 potassium Di-potassium phosphate (K Potassium, P 2 HPO 4 x H 2 O) hydrogen insoluble in 2% citric
orthophosphate] acid if > 10%
Total phosphorus,
11.3.16 Calcium sodium Calcium, Sodium, P phosphate Calcium sodium phosphate (CaNaPO 4 ). insoluble in 2% citric
acid if > 10%
Monoammonium Total nitrogen, Total
11.3.17 phosphate; phosphorus, P [Ammonium Mono-ammonium phosphate (NH 4 H 2 PO 4 ) insoluble in 2% citric
dihydrogen acid if > 10% orthophosphate]
Di-ammonium
phosphate; Total nitrogen 11.3.18 [Diammonium Di-ammonium phosphate ((NH 4 ) 2 HPO 4 ) Total phosphorus hydrogen P insoluble in 2%
orthophosphate] citric acid if > 10%
Sodium tri Total phosphorus
11.3.19 polyphosphate; [Penta sodium Sodium tri-polyphosphate (Na Sodium P insoluble 5 P 3 O 9 ). in 2% citric acid if
triphosphate] > 10%
Sodium Total phosphorus, 11.3.20 magnesium Sodium-magnesium phosphate (MgNaPO Magnesium, Sodium, 4 ).
phosphate P insoluble in 2% citric acid if > 10%
Magnesium
11.3.21 Magnesium Total phosphorus hypophosphite Magnesium hypophosphite (Mg(H 2 PO 2 ) 2 x 6H 2 O)
P insoluble in 2%
citric acid if > 10%
Total phosphorus,
11.3.22 Degelatinised Degelatinised, sterilised and ground bones from which Calcium, Ash bone meal the fat has been removed. insoluble in HCl if
> 10%
Total phosphorus,
11.3.23 Bone ash Mineral residues from the incineration, combustion or Calcium, Ash gasification of animal by-products. insoluble in HCl if
> 10%
Heterogeneous mixtures of calcium salts of condensed Total phosphorus,
11.3.24 Calcium polyphosphate polyphosphoric acids of general formula calcium, P insoluble H(n+2)PnO(3n+1) where ‘n’ is not less than 2 in 2 % citric acid if > 10 %
Calcium Total phosphorus,
11.3.25 dihydrogen Mono-calcium dihydrogen pyrophosphate(CaH 2 P 2 O 7 ). Calcium, P insoluble
diphosphate in 2 % citric acid if > 10 %
Magnesium acid pyrophosphate (MgH 2 P 2 O 7 .)
Produced from purified phosphoric acid and purified Total phosphorus,
11.3.26 Magnesium acid pyrophosphate magnesium hydroxide or magnesium oxide by Magnesium, P
evaporation of water and condensation of the insoluble in 2 % citric
orthophosphate to diphosphate. acid if > 10 %
Disodium Total phosphorus,
11.3.27 dihydrogen Disodium dihydrogen diphosphate (Na 2 H 2 P 7 O 7 ). Calcium, P insoluble
diphosphate in 2 % citric acid if > 10 %
Total phosphorus,
11.3.28 Tri-sodium Trisodium monohydrogen diphosphate (anhydrous: sodium, P insoluble diphosphate Na
3 HP 2 O 7; monohydrate: Na 3 HP 2 O 7 x H 2 O) in 2 % citric acid if > 10 %
Sodium
polyphosphate; Heterogeneous mixtures of sodium salts of linear Total phosphorus, 11.3.29 [Sodium condensed polyphosphoric acids of general formula sodium, P insoluble hexameta H(n+2)PnO(3n+1) where ‘n’ is not less than 2 in 2 % citric acid if
phosphate] > 10 %
Total phosphorus,
11.3.30 Tri-potassium Tripotassium monophosphate (anhydrous: K 3 PO 4 ; Potassium, P phosphate hydrated: K
3 PO 4 x n H 2 O (n=1 or 3)). insoluble in 2 % citric acid if > 10 %
Total phosphorus,
11.3.31 Tetrapotassium di-phosphate Tetrapotassium pyrophosphate K 4 P 2 O Calcium, P insoluble 7 ) in 2 % citric acid if
> 10 %
Total phosphorus,
11.3.32 Pentapotassium Calcium, P insoluble tri-phosphate Pentapotassium tri-polyphosphate (K 5 P 3 O 10 ) in 2 % citric acid if
> 10 %
Total phosphorus,
11.3.33 Potassium
Heterogeneous mixtures of potassium salts of linear Potassium, P
polyphosphate condensed polyphosphoric acids of general formula H(n+2)PnO(3n+1) where ‘n’ is not less than 2 insoluble in 2 % citric
acid if > 10 %
Total phosphorus,
11.3.34 Calcium sodium sodium, calcium, P polyphosphate Calcium sodium polyphosphate. insoluble in 2 % citric
acid if > 10 %
Sodium chloride (NaCl) or product obtained by
11.4.1 Sodium evaporative crystallization from brine (vacuum salt) or
Sodium, Ash
chloride 15 evaporation of seawater (marine salt) or grinding rock insoluble in HCl if
salt. > 10%
Sodium bicarbonate Sodium, Ash 11.4.2 [Sodium Sodium bicarbonate (NaHCO 3 ) insoluble in HCl if
hydrogen> 10% carbonate]
Sodium/ammonium (bi)carbonate Product obtained during the production of sodium
11.4.3 [Sodium/ammoni carbonate and sodium bicarbonate, with traces of
Sodium, Ash
um ammonium bicarbonate (ammonium bicarbonate max. insoluble in HCl if
(hydrogen)carbo 5%). > 10%
nate] Sodium, Ash
11.4.4 Sodium carbonate Sodium carbonate (Na 2 CO 3 ) insoluble in HCl if
> 10%
Sodium sesquicarbonate Sodium, Ash 11.4.5 [Trisodium Sodium sesquicarbonate (Na 3 H(CO 3 ) 2 ) insoluble in HCl if
hydrogendicarbo > 10% nate]
Sodium sulphate (Na ). Sodium, Ash
11.4.6 Sodium sulphate 2
SO 4 insoluble in HCl if
May contain up to 0.3% methionine > 10%
11.4.7 Sodium salts of Sodium salts of edible organic acids with at least 16 organic acids 4 carbon atoms. Sodium, Organic acid
11.5.1 Potassium Potassium chloride (KCl) or product obtained by
Potassium, Ash
chloride grinding natural sources of potassium chloride. insoluble in HCl if > 10%
Potassium, Ash
11.5.2 Potassium sulphate Potassium sulphate (K 2 SO 4 ) insoluble in HCl if
> 10%
11.5.3 Potassium
Potassium, Ash
carbonate Potassium carbonate (K 2 CO 3 ). insoluble in HCl if > 10%
Potassium bicarbonate Potassium, Ash 11.5.4 [Potassium Potassium bicarbonate (KHCO 3 ). insoluble in HCl if
hydrogen > 10% carbonate]
11.5.5 Potassium salts Potassium salts of edible organic acids with at least Potassium, Organic 16 of organic acids 4 carbon atoms. acid
Powder obtained from natural deposits of the mineral.
11.6.1 Flower of sulphur Also, product obtained from oil refinery production as Sulphur
practised by sulphur manufacturers.
11.7.1 Attapulgite Natural magnesium-aluminium-silicon mineral. Magnesium
Naturally occurring mineral obtained by grinding
11.7.2 Quartz sources of quartz.
May contain up to 0.1% grinding aids.
Silicon dioxide (SiO 2 ) obtained from the re
11.7.3 Cristobalite crystallisation of quartz.
May contain up to 0.1% grinding aids.
Nitrogen expressed as
11.8.1 Ammonium Ammonium sulphate ((NH 4 ) 2 SO 4 ) obtained by sulphate chemical synthesis. crude protein,
Sulphur
11.8.2 Ammonium Ammonium sulphate in aqueous solution, containing Nitrogen expressed as sulphate solution not less than 35% Ammonium sulphate crude protein
11.8.3 Ammonium salts Ammonium salts of edible organic acids with at least
Nitrogen expressed as
16
of organic acids 4 carbon atoms. crude protein, Organic acid
Ammonium lactate (CH 3 CHOHCOONH 4 ). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus
lactis ssp., Leuconostoc mesenteroides, Streptococcus Nitrogen expressed as
11.8.4 Ammonium thermophilus, Lactobacillus spp, or Bifidobacterium lactate spp., containing not less than 44% Nitrogen expressed crude protein, Crude
as crude protein. ash
May contain up to 0.8% phosphorus, 0.9% potassium, 0.7% magnesium, 0.3% sodium, 0.3% sulphates 0.1% chlorides, 5% sugars and 0.1% silicone antifoam.
Ammonium acetate (CH 3 COONH 4 ) in aqueous
11.8.5 Ammonium acetate solution, containing not less than 55% Ammonium Nitrogen expressed as
acetate) crude protein
12. Fermentation (by-)products from microorganisms
Number Name Description Compulsory Declarations
May contain up to 0.3% antifoaming
Products obtained from agents.
12.1 the biomass of specific micro-organisms grown May contain up to 1.5% filtration/clarifying Propionic acid if > 0,5%
on certain substrates agents.
May contain up to 2.9% propionic acid.
Protein product of fermentation obtained by
Protein from culture of Methylophilus methylotrophus Crude protein
12.1.1 Methylophilus (NCIMB strain 10.515) 18 on methanol, the Crude ash
methylotrophus crude protein is at least 68% and the
reflectance index at least 50. Crude fat
Protein product of fermentation with Methylococcus capsulatus (Bath) (NCIMB
Protein from strain 11132), Alcaligenes acidovorans
Methylococcus (NCIMB strain 12387), Bacillus brevis Crude protein
12.1.2 capsulatus (Bath), Alca (NCIMB strain 13288) and Bacillus firmus ligenes acidovorans, (NCIMB strain 13280) 18 on natural gas Crude ash
Bacillus brevis and (approx. 91% methane, 5% ethane, 2% Crude fat
Bacillus firmus propane, 0.5% isobutane, 0.5% n-butane), ammonia, and mineral salts, the crude protein is at least 65%.
Protein product, by-product from the production of amino acids by culture of
12.1.3 Bacterial protein from Escherichia coli Escherichia coli K12 18 on substrates of Crude protein
vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.
Protein product, by-product from the
Bacterial protein from production of amino acids by culture of
12.1.4 Corynebacterium Corynebacterium glutamicum
18 on
glutamicum substrates of vegetable or chemical origin,
Crude protein
ammonia or mineral salts, it may be hydrolysed.
All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii,
Yeasts and parts thereof Saccharomyces uvarum, Saccharomyces
Moisture if <75% or
12.1.5 [Brewers’yeast] [Yeast ludwigii or Brettanomyces ssp.
18 19 on >97%
product] substrates mostly of vegetable origin such If moisture <75%: as molasses, sugar syrup, alcohol, distillery
Crude protein residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.
18 The cells of the micro-organisms have been inactivated or killed.
19 The usage name of yeast strains may vary from the scientific taxonomy, therefore, synonyms of the
yeast strains listed could also be used.
Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271)
18
Mycelium silage from on different sources of carbohydrates and Nitrogen expressed as
12.1.6 the production of their hydrolysates, heat treated and ensiled crude protein
penicillin by means of Lactobacillus brevis, plantarum, sake, collinoides and Crude ash
Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7%.
All yeasts and parts thereof obtained from Moisture if <75% or
12.1.7 Yeasts from biodiesel Yarrowia lipolytica
18 19 grown on vegetable >97%
process oils and degumming and glycerol fractions If moisture <75%:
formed during biofuel production Crude protein
May contain up to 0.6% antifoaming
12.2 Other fermentation byproducts agents. May contain up to 0.5% antiscaling
agents. May contain up to 0.2% sulfites
By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the
fermentation musts/worts. They may also Crude protein
12.2.1 Vinasses [condensed include dead cells and/or parts thereof of Substrate and indication molasses soluble] the fermentation microorganisms used. The of production process as
substrates are mostly of vegetable origin appropriate
such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.
By-products from the production of L- glutamic acid by fermentation with
By-products from the Corynebacterium 18 melassecola on
12.2.2 production of L-glutamic substrate composed of sucrose, molasses, Crude protein acid starch products and their hydrolysates,
ammonium salts and other nitrogenous compounds.
By-products from the production of L- By-products from the Lysine monohydrochloride by fermentation
production of L-lysine 18 with Brevibacterium lactofermentum on
12.2.3 monohydrochloride with substrate composed of sucrose, molasses, Crude protein
Brevibacterium starch products and their hydrolysates, lactofermentum ammonium salts and other nitrogenous compounds.
By-products from the
production of amino By-products from the production of amino Crude protein
12.2.4 acids with acids by fermentation with Corynbacterium
Corynbacterium glutamicum
18 on substrate of vegetable or Crude ash
glutamicum chemical origin, ammonia or mineral salts
By-products from the By-products from the production of amino
12.2.5 production of amino acids by fermentation with Escherichia coli
Crude protein
acids with Escherichia K12 18 on substrate of vegetable or chemical Crude ash
coli K12 origin, ammonia or mineral salts By-product of enzyme By-product of fermentation of Aspergillus
12.2.6 production with niger 18 on wheat and malt for enzyme Crude protein
Aspergillus niger production
13. Miscellaneous
Number Name Description Compulsory declarations
Starch Products from the Products obtained during and from the
13.1.1 bakery and pasta production of bread, biscuits, wafers or pasta. Total sugars, calculated
industry They may be dried. as sucrose,
Crude fat, if > 5%
Starch Products obtained during and from the
13.1.2 Products from the Total sugars, calculated pastry industry production of pastry and cakes. They may be
dried as sucrose,
Crude fat, if > 5%
Crude protein, if > 10%
Substances or products that are intended or Crude fibre
Products of the where it is reasonable to expect that they can
13.1.3 breakfast cereal be consumed by humans in their processed, Crude oils/fats, if > 10%,
manufacture partially processed or unprocessed forms. Starch, if > 30% They may be dried. Total sugar, calculated as
sucrose, if > 10%
Starch
13.1.4 Products from the
Products obtained during and from the
confectionery industry production of sweets, inclusive chocolate.
Crude fat, if > 5%
They may be dried. Total sugars, calculated
as sucrose
Starch
13.1.5 Products of the ice Products obtained when producing ice Total sugars, calculated cream industry cream. They may be dried. as sucrose,
Crude fat
Products and by Products obtained when processing fresh
Starch
13.1.6 products from
fruit and vegetables (including peel, whole Crude fibre
processing fresh fruits pieces of fruit/vegetables, and mixtures Crude fat, if > 5%
and vegetables 20 thereof). They may have been dried, or frozen. Ash insoluble in HCl, if
> 3,5%
13.1.7 Products from the Products obtained from freezing or drying processing of plants 20 whole plants or their parts. Crude Fibre
Crude protein, if > 10%
Crude fibre Products from
13.1.8 processing of spices Products obtained from freezing or drying Crude oils/fats, if > 10%,
and seasonings 20 spices and seasonings or their parts. Starch, if > 30%
Total sugar, calculated as sucrose, if > 10%
13.1.9 Products from the Products obtained from crushing, grinding, processing of herbs 20 freezing or drying herbs or their parts. Crude Fibre
EN 63 EN
Starch
Products from the Crude fibre
13.1.10 potato processing Products obtained when processing potatoes. Crude fat, if > 5%
industry They may have been dried or frozen. Ash insoluble in HCl, if
> 3,5%
Substances from the sauces-production that Products and byare intended or where it is reasonable to 13.1.11 products of the sauces expect that they can be consumed by humans Crude fat
production in their processed, partially processed or unprocessed forms. They may be dried.
Products and by-products of the savoury Products and bysnacks industry obtained during and from the
13.1.12 products from the production of savoury snacks - potato chips, savoury snacks potato and/ or cereal based snacks (direct Crude fat
industry extruded, dough based and pelleted snacks) and nuts.
Products from the
13.1.13 ready-to-eat food Products obtained during the production of Crude fat, if > 5% industry ready to eat food. They may be dried.
Solid products from plants (including berries and seeds such as anise) obtained after
Plants by-products maceration of these plants in an alcoholic Crude protein, if > 10%
13.1.14 from spirits solution or after alcoholic evaporation / Crude fibre
production distillation, or both, in the elaboration of flavourings for the spirits production. These Crude oils/fats, if > 10%
products must be distilled to eliminate the alcoholic residue.
13.1.15 Feed beer Product of the brewing process which is unsalable as a human beverage. Alcohol content
13.2.1 Caramelized sugar Product obtained by the controlled heating of Total sugars, calculated any sugar. as sucrose
Dextrose is obtained after hydrolysis of
13.2.2 Dextrose starch and consists of purified, crystallised Total sugars, calculated
glucose, with or without crystal water. as sucrose
Fructose as purified crystalline powder. It is
13.2.3 Fructose obtained from glucose in glucose syrup by Total sugars, calculated the use of glucose isomerase and from as sucrose
sucrose inversion.
Glucose syrup is a purified and concentrated
13.2.4 Total sugars Glucose syrup aqueous solution of nutritive saccharides
obtained through hydrolysis from starch. Moisture if > 30%
13.2.5 Glucose molasses Product produced during refining process of glucose syrups. Total sugars
13.2.6 Xylose Sugar extracted from wood.
Semi-synthetic disaccharide (4-O-D- Galactopyranosyl-D-fructose) obtained from
13.2.7 Lactulose lactose through the isomerisation of glucose Lactulose to fructose. Present in heat treated milk and
milk products.
Amino sugar (monosaccharide) being part of Sodium or Potassium, as
the structure of the polysaccharides chitosan
13.2.8 Glucosamine and chitin. Produced by the hydrolysis of
applicable
(Chitosamine) crustacean and other arthropods exoskeletons "from aquatic animals" or
or by fermentation of a grain such as corn or "from fermentation”, as
wheat appropriate
13.3.1 21 Starch Starch. Starch
21
13.3.2 Starch , pre Product consisting of starch expanded by gelatinised heat treatment. Starch
Product consisting of native and/or modified
13.3.3 21 Starch mixture food starch obtained from different botanical Starch
sources.
Product from starch hydrolysis liquor Moisture if < 25% or > 45%
21
13.3.4 Starch hydrolysates
filtration which consists of the following:
cake protein, starch, polysaccharides, fat, oil and
If moisture < 25%:
filter aid (e.g. diatomaceous earth, wood - Crude fat
fibre). - Crude protein
13.3.5 Dextrin Dextrin is partially acid hydrolysed starch.
13.3.6 Maltodextrin Maltodextrin is the partially hydrolysed starch.
Randomly bonded bulk polymer of glucose 13.4.1 Polydextrose produced by thermal polymerisation of D-
Glucose.
Product obtained by hydrogenation or
13.5.1 Polyols fermentation and consisting of reduced mono, dior oligosaccharides or
polysaccharides.
13.5.2 Isomalt Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.
Product obtained by hydrogenation or 13.5.3 Mannitol fermentation and consisting of reduced
glucose and/or fructose.
13.5.4 Xylitol Product obtained by hydrogenation and fermentation of xylose.
13.5.5 Sorbitol Product obtained by hydrogenation of glucose.
Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an
13.6.1 Acid oils from acidulation with subsequent separation of the Crude fat chemical refining 22 aqueous phase, containing free fatty acids,
Moisture if > 1% oils or fats and natural components of seeds, fruits or animal tissues such as mono-, and diglycerides, lecithin and fibres.
Glycerides obtained by esterification of Moisture if > 1%
13.6.2 Fatty acids esterified with glycerol 23 glycerol with fatty acids. May contain up to Crude fat
50 ppm Nickel from hydrogenation Nickel if > 20 ppm
21 The name shall be supplemented by the indication of the botanical origin. 22 The name shall be supplemented by the indication of the botanical or animal origin.
EN 65 EN
Product consisting of mixtures of mono-, diand triesters of glycerol with fatty acids.
Mono di and tri
13.6.3 glycerides of fatty They may contain small amounts of free fatty
Crude fat
acids 23 acids and glycerol. Nickel if > 20 ppm
May contain up to 50 ppm Nickel from hydrogenation
Product obtained by reaction of fatty acids Crude fat (after
with at least four carbon atoms with calcium, hydrolysis)
magnesium, sodium or potassium
13.6.4 Salts of fatty acids 23 Moisture hydroxides, oxides or salts.
Ca or Na or K or Mg May contain up to 50 ppm Nickel from (when appropriate)
hydrogenation Nickel if > 20 ppm
Product obtained during the deacidification
Fatty acid distillates of oils and fats of vegetable or animal origin
13.6.5 Crude fat from physical by means of distillation containing free fatty
refining 22 acids, oils or fats and natural components of Moisture if > 1% seeds, fruits or animal tissues such as monoand
diglycerides, sterols and tocopherols.
Product obtained by oil/fat splitting. By
definition it consists of crude fatty acids C6- Crude fat
13.6.6 Crude fatty acids from splitting 22 C24, aliphatic, linear, monocarboxylic, Moisture if > 1%
saturated and unsaturated. May contain up to
50 ppm Nickel from hydrogenation Nickel if > 20 ppm
Product obtained by the distillation of crude fatty acids from oil/fat splitting potentially plus hydrogenation. By definition it consists
of pure distilled fatty acids C6-C24, Crude fat
13.6.7 Pure distilled fatty acids from splitting 22 aliphatic, linear, monocarboxylic, saturated Moisture if > 1%
and unsaturated. Nickel if > 20 ppm
May contain up to 50 ppm Nickel from hydrogenation
Product obtained during the deacidification of vegetable oils and fats by means of
aqueous calcium, magnesium, sodium or Moisture if <40 and
13.6.8 Soap stocks 22 potassium hydroxide solution, containing > 50% salts of fatty acids, oils or fats and natural
Ca or Na or K or Mg, as
components of seeds, fruits or animal tissues appropriate
such as mono- and diglycerides, lecithin and fibres.
Mono- and Mono- and diglycerides of fatty acids with at
13.6.9 diglycerides of fatty acids esterified with least four carbon atoms esterified with Crude fat
organic acids 16 23 organic acids.
Total sugars, calculated
13.6.10 Sucrose esters of fatty as sucrose acids 23 Esters of sachharose and fatty acids.
Crude fat
Total sugars, calculated
13.6.11 Sucroglycerides of Mixture of esters of saccharose and mono as sucrose fatty acids 23 and di-glycerides of fatty acids
Crude fat By product obtained from:
-
-The oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0.5% methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol.
-
-The production of biodiesel (methyl or
ethyl esters of fatty acids) by Glycerol
13.8.1 transesterification of oils and fats of Potassium if >1.5 % Glycerine, crude unspecified vegetable and animal origin.
Mineral and organic salts might remain Sodium if > 1.5%
in the glycerine (up to 7.5%). Nickel if > 20 ppm
May contain up to 0.5% Methanol and up to 4% of Matter Organic Non Glycerol (MONG) comprising of Fatty Acid Methyl Esters, Fatty Acid Ethyl Esters, Free Fatty Acids and Glycerides.
-
-Saponifications of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps.
May contain up to 50 ppm Nickel from hydrogenation
Product obtained from:
-
-The oleochemical process of a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get
crude glycerol and refining by Glycerol if < 99% on dry
distillation or ion-exchange process matter basis
13.8.2 Glycerine - The production of biodiesel (methyl or ethyl esters of fatty acids) by Sodium if > 0.1%
transesterification of oils and fats of Potassium if > 0.1%
unspecified vegetable and animal origin Nickel if > 20 ppm with subsequent refining of the glycerine. Minimum Glycerol content: 99 % of dry matter.
-
-Saponifications of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation
May contain up to 50 ppm Nickel from hydrogenation
Organo-sulfur compound ((CH 3 ) 2 SO 2 )
13.9.1 Methyl sulphonyl methane obtained by synthetic way which is identical Sulphur
to the naturally occurring source in plants.
Product from the natural decomposition of 13.10.1 Peat plant (mainly sphagnum) in anaerobic and Crude Fibre
oligotrophic environment.
Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also
13.10.2 Leonardite known as humate, which originates from the Crude Fibre decomposition of organic matter over the
course of millions of years
Organic compound (a diol or double alcohol)
Propylene glycol; [1,2- with formula C 3 H 8 O 2 . It is a viscous liquid
13.11.1 propanediol; with a faintly sweet taste, hygroscopic and
[propane-1,2-diol] miscible with water, acetone, and
Propylene glycol
chloroform. May contain up to 0.3% di propylene glycol.
Mono-esters of
13.11.2 propylene glycol and Mono-esters of propylene glycol and fatty
Propylene glycol
fatty acids 23 acids, alone or in mixtures with diesters. Crude fat
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