Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance. )
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(a) not the multiplication of the microorganisms and (b) not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003.
(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; (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, 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. 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 shall apply.
| Process | Definition | Common name/qualifier | |
|---|---|---|---|
| 1 | Air fractionation | Separation of particles by means of an air stream | Air fractionated |
| 2 | Aspiration | Process to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow | Aspirated |
| 3 | Blanching | Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process | Blanched |
| 4 | Bleaching | Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth | Bleached |
| 5 | Chilling | Lowering the temperature below ambient but above freezing point to aid preservation | Chilled |
| 6 | Chopping | Reduction of particle size using one or more knives | Chopped |
| 7 | Cleaning | Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds | Cleaned/sorted |
| 8 | Concentration | Removal of water and/or other constituents | Concentrate |
| 9 | Condensation | Transition of a substance from a gaseous to a liquid phase | Condensed |
| 10 | Cooking | The application of heat to change the physical and chemical characteristics of feed materials | Cooked |
| 11 | Crushing | Reduction of particle size using a crusher | Crushed |
| 12 | Crystallisation | Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal. | Crystallised |
| 13 | Decortication | Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated, partially decorticated |
| 14 | Dehulling/dehusking | Removal of the outer skins of beans, grains and seeds usually by physical means | Dehulled or dehusked |
| 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 a surface | Deslimed |
| 18 | Desugaring | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared |
| 19 | Detoxification | Process by which toxic contaminants are destroyed or reduced in concentration | Detoxified |
| 20 | Distillation | Fractionation of liquids by boiling and collecting condensed vapour into a separate container | Distilled |
| 21 | Drying | Dehydration by artificial or natural processes | Naturally dried or artificially dried, as appropriate |
| 22 | Ensiling | Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives | Ensiled |
| 23 | Evaporation | Reducing water content | Evaporated |
| 24 | Expansion | Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product | Expanded or puffed |
| 25 | Expelling | Removal of oil/fat by pressing | Expeller/cake and oil/fat |
| 26 | Extraction | Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components | Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components |
| 27 | Extrusion | Thermal process during which the product's internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice | Extruded |
| 28 | Fermentation | Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties | Fermented |
| 29 | Filtration | The process of passing a liquid through a porous media or membrane filter in order to remove solid particles | Filtered |
| 30 | Flaking | Rolling of moist heat-treated material to generate thin pieces of material | Flakes |
| 31 | Flour milling | Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings |
| 32 | Winterisation | Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil. | Winterised |
| 33 | Fragmentation | Process of breaking a feed material into fragments | Fragmented |
| 34 | Frying | Process of cooking feed materials in a oil or fat | Fried |
| 35 | Gelling | Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents | Gelled |
| 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 such as pressure and moisture | Heated/Heat treated |
| 39 | Hydrogenation | Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups | Hydrogenated, partially hydrogenated |
| 40 | Hydrolysis | Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali | Hydrolysed |
| 41 | Liquefying | Transition from a solid or a gas phase into a liquid | Liquefied |
| 42 | Maceration | Reducing the size of feed materials using mechanical means often in the presence of water or other liquids | Macerated |
| 43 | Malting | Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides | Malted |
| 44 | Melting | Transition from a solid to a liquid phase by the application of heat | Melted |
| 45 | Micronisation | Process of reducing the average diameter of a solid material's particles to the micrometre scale | Micronised |
| 46 | Parboiling | Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process | Par-boiled |
| 47 | Pasteurisation | Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling | Pasteurised |
| 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 | Removal of almost all or part of the bran and embryo from husked rice | Milled |
| 51 | Pregelatinisation | Modification of starch to significantly improve its swelling properties in cold water | Pregelatinised |
| 52 | Pressing | Physical removal of liquids like fat, oil, water or juice from solids | |
| 53 | Refining | Complete or partial removal of impurities or unwanted components by chemical/physical treatment | Refined, partially refined |
| 54 | Roasting | Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors | Roasted |
| 55 | Rolling | Reduction of particle size by passing the material, e.g. grains, between pairs of rollers | Rolled |
| 56 | Rumen protection | Rumen protected through the action of [insert as applicable] | |
| 57 | Sieving/Screening | Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured | Sieved, sifted, screened |
| 58 | Skimming | Separating the top floating layer of a liquid by mechanical means, e.g. milk fat | Skimmed |
| 59 | Slicing | Cutting feed materials into flat pieces | Sliced |
| 60 | Soaking/Steeping | Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors | Steeped |
| 61 | Spray-drying | Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown | Spray-dried |
| 62 | Steaming | Process using pressurised steam for heating and cooking to increase digestibility | Steamed |
| 63 | Toasting | Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors | Toasted |
| 64 | Ultra-filtration | Filtration of liquids through a fine membrane permeable to small molecules only | Ultra-filtered |
| 65 | Degermination | Process of complete or partial removal of germ from crushed cereal grain | Degermed, degerminated |
| 66 | Infra-red micronisation | Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking | Infrared micronised |
| 67 | Oil/fats and hydrogenated oils/fats splitting | Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase. | Split |
| 68 | Ultrasound sonication | Release of soluble compounds by mechanical processing with power ultrasound and heat in water. | Sonicated |
| 69 | Mechanical food packaging removal | Mechanical removal of packaging material | Mechanically unpacked |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 1.1.1 | Barley | Grains of | |
| 1.1.2 | Barley, puffed | Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.1.3 | Barley, roasted | Product of barley roasting process which is partially roasted with low colour | |
| 1.1.4 | Barley flakes | Product obtained by steaming or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected. | Starch |
| 1.1.5 | Barley fibre | Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre. | |
| 1.1.6 | Barley hulls | Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains | |
| 1.1.7 | Barley middlings | Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings. | |
| 1.1.8 | Barley protein | Product from barley obtained after starch and bran separation. It consists principally of protein. | Crude protein |
| 1.1.9 | Barley protein feed | Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. |
|
| 1.1.10 | Barley solubles | Product from barley obtained after wet protein and starch extraction | Crude protein |
| 1.1.11 | Barley bran | Product of flour manufacture, obtained from screened grains of dehusked barley. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. | Crude fibre |
| 1.1.12 | Liquid barley starch | Secondary starch fraction from the production of starch from barley |
|
| 1.1.13 | Malting barley screenings | Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process | |
| 1.1.14 | Malting barley and malt fines | Product consisting of fractions of barley kernels and malt separated during the production of malt | Crude fibre |
| 1.1.15 | Malting barley husks | Product from malting barley cleaning consisting of fractions of husk and fines | Crude fibre |
| 1.1.16 | Barley distillers solids, wet | Product of ethanol manufacture from barley. It contains solid feed fraction from distillation. |
|
| 1.1.17 | Barley distillers solubles, wet | Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation. |
|
| 1.1.18 | Malt | Product from germinated cereals, dried, milled and/or extracted | |
| 1.1.19 | Malt rootlets | Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled. | |
| 1.2.1 | Maize | Grains of | |
| 1.2.2 | Maize flakes | Product obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks. | Starch |
| 1.2.3 | Maize middlings | Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. It may contain some maize germ fragments. | |
| 1.2.4 | Maize bran | Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles. | Crude fibre |
| 1.2.5 | Maize cobs | Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting. | |
| 1.2.6 | Maize screenings | Fraction of maize kernels separated by the screening process at product intake | |
| 1.2.7 | Maize fibre | Product from the manufacture of maize starch. It consists principally of fibre. |
|
| 1.2.8 | Maize gluten | Product from the manufacture of maize starch. It consists principally of gluten obtained during separation of starch. |
|
| 1.2.9 | Maize gluten feed | Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added. |
|
| 1.2.10 | Maize germ | Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm. |
|
| 1.2.11 | Maize germ expeller | Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere | |
| 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 | Oil obtained from maize germ | Moisture, if > 1 % |
| 1.2.14 | Maize, puffed | Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.2.15 | Maize steep liquor | Concentrated liquid fraction from the steeping process of corn |
|
| 1.2.16 | Sweet corn silage | By-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels. | Crude fibre |
| 1.2.17 | Crushed degerminated (degermed) Maize | Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles. | |
| 1.2.18 | Maize grits | Hard, flinty portions of ground maize containing little or no bran or germs. | |
| 1.3.1 | Millet | Grains of | |
| 1.4.1 | Oats | Grains of | |
| 1.4.2 | Dehulled oats | Dehulled grains of oats. It may be steam treated. | |
| 1.4.3 | Oat flakes | Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks. | Starch |
| 1.4.4 | Oat middlings | Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. | |
| 1.4.5 | Oat bran | Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and particles of grain from which the greater part of the endosperm has been removed. | Crude fibre |
| 1.4.6 | Oat hulls | Product obtained during dehulling of oat grains | Crude fibre |
| 1.4.7 | Oat, puffed | Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.4.8 | Oat groats | Cleaned oats with the hull removed | |
| 1.4.9 | Oat flour | Product obtained by milling of oat grains | |
| 1.4.10 | Fodder oat flour | Oats product with high content in starch, after decortication | Crude fibre |
| 1.4.11 | Oat feed | Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. | Crude Fibre |
| 1.5.1 | Quinoa seed, extracted | Cleaned whole seed of the quinoa plant ( | |
| 1.6.1 | Broken rice | Part of rice kernel of | Starch |
| 1.6.2 | Milled rice | Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled. | Starch |
| 1.6.3 | Pre-gelatinised rice | Product obtained from milled or broken rice by pre-gelatinisation | Starch |
| 1.6.4 | Extruded rice | Product obtained by extruding rice flour | Starch |
| 1.6.5 | Rice flakes | Product obtained by flaking pre-gelatinised rice kernels or broken kernels | Starch |
| 1.6.6 | Husked rice | Paddy ( | |
| 1.6.7 | Ground fodder rice | Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted | Starch |
| 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 rice may have been parboiled. | |
| 1.6.10 | Rice bran | Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded. | Crude fibre |
| 1.6.11 | Rice bran with calcium carbonate | Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of 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 stabilised rice bran | |
| 1.6.14 | Rice middlings | Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate. | |
| 1.6.15 | Rice middlings with calcium carbonate | Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled. | |
| 1.6.16 | Rice | Grains of | |
| 1.6.17 | Rice germ | Product obtained during rice milling, mainly consisting of the embryo | |
| 1.6.18 | Rice germ expeller | Product remaining after rice germ has been crushed to expel the oil | |
| 1.6.20 | Rice protein | Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying | Crude protein |
| 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 |
| 1.6.24 | Malformed rice, milled/chalky rice, milled | Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken. It may be parboiled. | Starch |
| 1.6.25 | Immature rice, milled | Product obtained during rice milling, mainly consisting of immature and/or chalky kernels | Starch |
| 1.7.1 | Rye | Grains of | |
| 1.7.2 | Rye middlings | Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain. | |
| 1.7.3 | Rye feed | Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran. | |
| 1.7.4 | Rye bran | Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed | |
| 1.8.1 | Sorghum; [Milo] | Grains/seeds of | |
| 1.8.2 | Sorghum white | Grains of specific cultivars of Sorghum with a white seed coat. | |
| 1.8.3 | Sorghum feed | Dried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added | Crude protein |
| 1.9.1 | Spelt | Grains of spelt | |
| 1.9.2 | Spelt bran | Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles. | Crude fibre |
| 1.9.3 | Spelt hulls | Product obtained during dehulling of spelt grains | Crude fibre |
| 1.9.4 | Spelt middlings | Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. | |
| 1.10.1 | Triticale | Grains of | |
| 1.11.1 | Wheat | Grains of | |
| 1.11.2 | Wheat rootlets | Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains | |
| 1.11.3 | Wheat, pre-gelatinised | Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.11.4 | Wheat middlings | Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings. | |
| 1.11.5 | Wheat flakes | Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected. | |
| 1.11.6 | Wheat feed | Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran. | Crude fibre |
| 1.11.7 | Wheat bran | Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed. | Crude fibre |
| 1.11.8 | Malted fermented wheat particles | Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground. | |
| 1.11.10 | Wheat fibre | Fibre extracted from wheat processing. It consists principally of fibre. |
|
| 1.11.11 | Wheat germ | Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere | |
| 1.11.12 | Wheat germ, fermented | Product of fermentation of wheat germ | |
| 1.11.13 | Wheat germ expeller | Product of oil manufacture, obtained by pressing wheat germ ( | Crude protein |
| 1.11.15 | Wheat protein | Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed | Crude protein |
| 1.11.16 | Wheat gluten feed | Product from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added. |
|
| 1.11.18 | Vital wheat gluten | Wheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance | Crude protein |
| 1.11.19 | Liquid wheat starch | Product obtained from the production of starch/glucose and gluten from wheat |
|
| 1.11.20 | Wheat starch containing protein, partially de-sugared | Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm | |
| 1.11.21 | Wheat solubles | Product of wheat obtained after wet protein and starch extraction. May be hydrolysed |
|
| 1.11.22 | Wheat yeast concentrate | Wet by-product that is released after the fermentation of wheat starch for alcohol production |
|
| 1.11.23 | Malting wheat screenings | Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process | Crude fibre |
| 1.11.24 | Malting wheat and malt fines | Product consisting of fractions of wheat kernels and malt separated during the production of malt | Crude fibre |
| 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 | Flour from milling grains | |
| 1.12.3 | Grain protein concentrate | Concentrate and dried product obtained from grain after starch removal through yeast fermentation | Crude protein |
| 1.12.4 | Cereal grains screenings | Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals. | Crude fibre |
| 1.12.5 | Grain germ | Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere | |
| 1.12.6 | Grain spent wash syrup | Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit |
|
| 1.12.7 | Moist distillers' grains | Moist product consisting in the solid fraction by centrifugation and/or filtration of spent wash from fermented and distilled grains used in the production of grain spirit |
|
| 1.12.8 | Concentrated distillers solubles | Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms. |
|
| 1.12.9 | Distillers' grains and solubles | Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected. |
|
| 1.12.10 | Distillers' dried grains | Product of alcohol distillation obtained by drying solid residues of fermented grains. It may be rumen protected. | Crude protein |
| 1.12.11 | Distillers' dark grains | Product of alcohol distillation obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected. | Crude protein |
| 1.12.12 | Brewers' grains | Product of brewing composed of residues from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite |
|
| 1.12.13 | Draff | Solid product of cereal whisky production. It consists of residues from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity |
|
| 1.12.14 | Mash filter grains | Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed 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 % |
| 1.12.16 | Pot ale syrup | Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 2.1.1 | Babassu expeller | Product of oil manufacture, obtained by pressing Babassu palm nuts | |
| 2.2.1 | Camelina seed | Seeds of | |
| 2.2.2 | Camelina, expeller | Product of oil manufacture, obtained by pressing seeds of Camelina | |
| 2.2.3 | Camelina meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller | Crude protein |
| 2.3.1 | Cocoa husks | Teguments of dried and roasted beans of | Crude fibre |
| 2.3.2 | Cocoa hulls | Product obtained from processing beans of | |
| 2.3.3 | Cocoa bean meal, partially decorticated | Product of oil manufacture, obtained by extraction of dried and roasted beans of | |
| 2.4.1 | Copra expeller | Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm | |
| 2.4.2 | Copra, hydrolysed expeller | Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm | |
| 2.4.3 | Copra meal | Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm | Crude protein |
| 2.5.1 | Cotton seed | Seeds of | |
| 2.5.2 | Cotton seed meal, partially decorticated | Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter). It may be rumen protected. | |
| 2.5.3 | Cotton seed expeller | Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed | |
| 2.6.1 | Groundnut expeller, partially decorticated | ||
| 2.6.2 | Groundnut meal, partially decorticated | Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter) | |
| 2.6.3 | Groundnut expeller, decorticated | Product of oil manufacture, obtained by pressing decorticated groundnuts | |
| 2.6.4 | Groundnut meal, decorticated | Product of oil manufacture, obtained by extraction of decorticated groundnut expeller | |
| 2.7.1 | Kapok expeller | Product of oil manufacture obtained by pressing Kapok seeds ( | |
| 2.8.1 | Linseed | Seeds of linseed | |
| 2.8.2 | Linseed expeller | Product of oil manufacture, obtained by pressing linseed. | |
| 2.8.3 | Linseed meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. It may be rumen protected. | Crude protein |
| 2.8.4 | Linseed expeller feed |
| |
| 2.8.5 | Linseed meal feed |
| Crude protein |
| 2.9.1 | Mustard bran | Product of the manufacture of mustard ( | Crude fibre |
| 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 | |
| 2.10.2 | Niger seed expeller | Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %) | |
| 2.11.1 | Olive pulp | Product of oil manufacture, obtained by extraction of pressed olives | |
| 2.11.2 | Defatted olive meal feed |
| |
| 2.11.3 | Defatted olive meal | Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. | |
| 2.12.1 | Palm kernel expeller | Product of oil manufacture, obtained by pressing of palm kernels | |
| 2.12.2 | Palm kernel meal | Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed | |
| 2.13.1 | Pumpkin and squash seed | Seeds of | |
| 2.13.2 | Pumpkin and squash seed, expeller | Product of oil manufacture, obtained by pressing seeds of | |
| 2.14.1 | Rape seed | Seeds of rape | |
| 2.14.2 | Rape seed, expeller | Product of oil manufacture, obtained by pressing seeds of rape. It may be rumen protected. | |
| 2.14.3 | Rape seed meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. It may be rumen protected. | Crude protein |
| 2.14.4 | Rape seed, extruded | Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected. | |
| 2.14.5 | Rape seed protein concentrate | Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed | Crude protein |
| 2.14.6 | Rape seed expeller feed |
| |
| 2.14.7 | Rape seed meal feed |
| Crude protein |
| 2.15.1 | Safflower seed | Seeds of the safflower | |
| 2.15.2 | Safflower seed meal, partially decorticated | Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower. | |
| 2.15.3 | Safflower hulls | Product obtained during dehulling of safflower seeds | Crude fibre |
| 2.16.1 | Sesame seed | Seeds of | |
| 2.17.1 | Sesame seed, partially dehulled | Product of oil manufacture, obtained by removing part of the husks | |
| 2.17.2 | Sesame hulls | Product obtained during dehulling of sesame seeds | Crude fibre |
| 2.17.3 | Sesame seed expeller | Product of oil manufacture, obtained by pressing seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %). | |
| 2.18.1 | Toasted soya (beans) | Soya beans ( | |
| 2.18.2 | Soya (bean) expeller | Product of oil manufacture, obtained by pressing the seed of soya. | |
| 2.18.3 | Soya (bean) meal | ||
| 2.18.4 | Soya (bean) meal, dehulled | Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected. | Crude protein |
| 2.18.5 | Soya (bean) hulls | Product obtained during dehulling of soya beans | Crude fibre |
| 2.18.6 | Soya beans, extruded | Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected. | |
| 2.18.7 | Soya (bean) protein concentrate | Product obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes. | Crude protein |
| 2.18.8 | Soya bean pulp; [Soya bean paste] | Product obtained during extraction of soya beans for food preparation | Crude protein |
| 2.18.9 | Soya bean molasses | Product obtained during the processing of soya bean | |
| 2.18.10 | By-product from soybean preparation | Products obtained when processing soybeans to obtain soybean food preparations | Crude protein |
| 2.18.11 | Soya (beans) | Soya beans ( | Urease activity if > 0,4 mg N/g × min |
| 2.18.12 | Soybean, flakes | Product obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0,4 mg N/g × min.) | Crude protein |
| 2.18.13 | Soya (bean) meal feed |
| |
| 2.18.14 | Soya (bean) meal feed, dehulled |
| Crude protein |
| 2.18.15 | Fermented soya (bean) protein (concentrate) | Product obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used. | Crude protein |
| 2.19.1 | Sunflower seed | Seeds of the sunflower | |
| 2.19.2 | Sunflower seed expeller | Product of oil manufacture, obtained by pressing seeds of the sunflower. | |
| 2.19.3 | Sunflower seed meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. It may be rumen protected. | |
| 2.19.4 | Sunflower seed meal, dehulled | 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. Maximum crude fibre 27,5 % in the dry matter | |
| 2.19.5 | Sunflower seed hulls | Product obtained during dehulling of sunflower seeds | Crude fibre |
| 2.19.6 | Sunflower seed meal feed |
| Crude protein |
| 2.19.7 | Sunflower seed meal feed, dehulled |
| |
| 2.19.8 | High-protein low-cellulose fraction of sunflower meal | ||
| 2.19.9 | High-cellulose fraction of sunflower meal | ||
| 2.20.1 | Vegetable oil and fat | Oil and fat obtained from oilseeds or oil fruits (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated. | Moisture, if > 1 % |
| 2.20.2 | Used food factory vegetable oils | Vegetable oils having been used by food business operators in accordance with Regulation (EC) No 852/2004 for cooking purposes and which have not been in contact with meat, animal fats, fish or aquatic animals. | Moisture, if > 1 % |
| 2.21.1 | Crude lecithins | Product obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil | |
| 2.22.1 | Hemp seed | Controlled seeds of varieties of | |
| 2.22.2 | Hemp expeller | Product of oil manufacture obtained by pressing hemp seeds | |
| 2.22.3 | Hemp oil | Oil obtained by pressing of hemp plants and seeds | Moisture, if > 1 % |
| 2.23.1 | Poppy seed | Seeds of | |
| 2.23.2 | Poppy meal | Product of oil manufacture, obtained by extraction of expeller of poppy seeds. | Crude protein |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 3.1.1 | Beans, toasted | Seeds of | |
| 3.1.2 | Bean protein concentrate | Product obtained from the separated bean fruit water, when producing starch | Crude protein |
| 3.2.1 | Carob pods | Dried fruits of the carob tree | Crude fibre |
| 3.2.3 | Kibbled carob | Product obtained by crushing dried fruits (pods) of the carob tree and from which the carob seeds have been removed | Crude fibre |
| 3.2.4 | Carob powder; [carob flour] | Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed | |
| 3.2.5 | Carob germ | Germ of the carob seed 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 | Carob seed | Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ | Crude fibre |
| 3.2.8 | Carob seed husk | Husk of the carob seed, obtained by decortication of seeds of the carob tree | Crude fibre |
| 3.3.1 | Chick peas | Seeds of | |
| 3.4.1 | Ervil | Seeds of | |
| 3.5.1 | Fenugreek seed | Seed of fenugreek ( | |
| 3.6.1 | Guar meal | Product obtained after extraction of mucilage from seeds of guar bean | Crude protein |
| 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 | |
| 3.7.2 | Horse bean flakes | Product obtained by steaming or infrared micronising and rolling dehusked horse beans. | |
| 3.7.3 | Film horse beans; [Faba bean hulls] | Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes. | |
| 3.7.4 | Horse beans, dehulled | Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans. | |
| 3.7.5 | Horse bean protein | Product obtained by grinding and air fractionation of horse beans. | Crude protein |
| 3.8.1 | Lentils | Seeds of | |
| 3.8.2 | Lentil hulls | Product obtained during dehulling process of lentil seeds. | Crude fibre |
| 3.9.1 | Sweet lupins | Seeds of | |
| 3.9.2 | Sweet lupins, dehulled | Dehulled lupin seeds. | Crude protein |
| 3.9.3 | Film lupins; [lupin hulls] | Product obtained during dehulling of lupin seeds, consisting mainly of external envelopes. | |
| 3.9.4 | Lupin pulp | Product obtained after extraction of components of lupin. | Crude fibre |
| 3.9.5 | Lupin middlings | Product obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins. | |
| 3.9.6 | Lupin protein | Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation. | Crude protein |
| 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 | |
| 3.11.1 | Peas | Seeds of | |
| 3.11.2 | Pea bran | Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas. | Crude fibre |
| 3.11.3 | Pea flakes | Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas. | Starch |
| 3.11.4 | Pea flour | Product obtained during the grinding of peas. | Crude protein |
| 3.11.5 | Pea hulls | Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm. | Crude fibre |
| 3.11.6 | Peas, dehulled | Dehulled pea seeds. | |
| 3.11.7 | Pea middlings | Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins. | |
| 3.11.8 | Pea screenings | Product from mechanical screening consisting of fractions of pea kernels separated before further processing. | Crude fibre |
| 3.11.9 | Pea protein | Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed. | Crude protein |
| 3.11.10 | Pea pulp | Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch. | |
| 3.11.11 | Pea solubles | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides. | |
| 3.11.12 | Pea fibre | Product obtained by extraction after grinding and sieving of dehulled peas. | Crude fibre |
| 3.12.1 | Vetches | Seeds of | |
| 3.13.1 | Chickling vetch | Seeds of | Method of heat treatment |
| 3.14.1 | Monantha vetch | Seeds of |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 4.1.1 | Sugar beet | Root of | |
| 4.1.2 | Sugar beet tops and tails | Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves. | |
| 4.1.3 | (Beet) sugar; [sucrose] | Sugar extracted from sugar beets using water. | |
| 4.1.4 | (Sugar) beet molasses | Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite. | |
| 4.1.5 | (Sugar) beet molasses, partially desugared and/or debetainised | Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite. | |
| 4.1.6 | Isomaltulose molasses | Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets. | Moisture if > 40 % |
| 4.1.7 | Wet (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. | |
| 4.1.8 | Pressed (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate. | |
| 4.1.9 | Pressed (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate. | |
| 4.1.10 | Dried (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate. | |
| 4.1.11 | Dried (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate. | |
| 4.1.12 | Sugar syrup | Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite. | |
| 4.1.13 | (Sugar) beet pieces, boiled | Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried. | |
| 4.1.14 | Fructo-oligosaccharides | Product obtained from sugar from sugar beet through an enzymatic process. | Moisture if > 28 % |
| 4.1.15 | (Sugar) beet molasses, betaine rich, liquid/dried | ||
| 4.1.16 | Isomaltulose | Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets. | |
| 4.2.1 | Beetroot juice | Juice from pressing of red beet ( | |
| 4.3.1 | Carrots | Root of the yellow or red carrot | |
| 4.3.2 | Carrot peelings, steamed | Moist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %. | |
| 4.3.3 | Carrot scrapings | Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %. | |
| 4.3.4 | Carrot flakes | Product obtained by flaking roots of yellow or red carrots, which are subsequently dried. | |
| 4.3.5 | Carrot, dried | Roots of yellow or red carrots 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 | |
| 4.4.2 | Chicory tops and tails | Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves. | |
| 4.4.3 | Chicory seed | Seed of | |
| 4.4.4 | Pressed chicory pulp | Product of the manufacture of inulin from roots of | |
| 4.4.5 | Dried chicory pulp | Product of the manufacture of inulin from roots of | |
| 4.4.6 | Chicory roots powder | Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents. | |
| 4.4.7 | Chicory molasses | Product of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents. | |
| 4.4.8 | Chicory vinasses | By-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents. | |
| 4.4.9 | Inulin | Inulin is a fructan extracted from e.g. roots of | |
| 4.4.10 | Oligofructose syrup | Product obtained by partial hydrolysis of inulin from | Moisture if < 20 % or > 30 % |
| 4.4.11 | Oligofructose, dried | Product obtained by partial hydrolysis of inulin from | |
| 4.5.1 | Garlic, dried | White to yellow powder of pure, ground garlic, | |
| 4.6.1 | Manioc; [tapioca]; [cassava] | Roots of | Moisture if < 60 % or > 70 % |
| 4.6.2 | Manioc, dried; [tapioca, dried] | Roots of Manioc, regardless of their presentation, which are subsequently dried. | |
| 4.7.1 | Onion pulp | Moist product obtained from processing onions (genus | |
| 4.7.2 | Onions, fried | Skinned and crumbed onion pieces which are then fried. | |
| 4.7.3 | Onions solubles, dried | Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates. | Crude fibre |
| 4.8.1 | Potatoes | Tubers of | Moisture if < 72 % or > 88 % |
| 4.8.2 | Potatoes, peeled | Potatoes from which the skin is removed using steam treatment. | |
| 4.8.3 | Potato peelings, steamed | Moist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added. It may be mashed. | |
| 4.8.4 | Potato cuttings, raw | Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled. | |
| 4.8.5 | Potato scrapings | Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment. | |
| 4.8.6 | Potato, mashed | Blanched or boiled and then mashed potato product. | |
| 4.8.7 | Potato flakes | Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes. | |
| 4.8.8 | Potato pulp | Product of the manufacture of potato starch consisting of extracted ground potatoes. | Moisture, if < 77 % or > 88 % |
| 4.8.9 | Potato pulp, dried | Dried product of the manufacture of potato starch consisting of extracted ground potatoes. | |
| 4.8.10 | Potato protein | Product of starch manufacture composed mainly of protein substances obtained after the separation of starch. | Crude protein |
| 4.8.11 | Potato protein, hydrolysed | Protein obtained by a controlled enzymatic hydrolysis of potato proteins. | Crude protein |
| 4.8.12 | Potato protein, fermented | Product obtained by fermentation of potato protein and subsequent spray-drying. | Crude protein |
| 4.8.13 | Potato protein fermented, liquid | Liquid product obtained by fermentation of potato protein. | Crude protein |
| 4.8.14 | Potato juice, concentrated | Concentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water. |
|
| 4.8.15 | Potato granules | Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying. | |
| 4.9.1 | Sweet potato | Tubers of | Moisture if < 57 % or > 78 % |
| 4.10.1 | Jerusalem artichoke; [Topinambur] | Tubers of | Moisture if < 75 % or > 80 % |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 5.1.1 | Acorn | Whole fruits of the pendunculate oak | |
| 5.1.2 | Acorn, dehulled | Product obtained during dehulling of acorn. | |
| 5.2.1 | Almond | Whole or broken fruit | |
| 5.2.2 | Almond hulls | Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground. | Crude fibre |
| 5.2.3 | Almond kernel expeller | Product of oil manufacture obtained by pressing of almond kernels. | |
| 5.3.1 | Anise seed | Seeds of | |
| 5.4.1 | Apple pulp, dried; [apple pomace, dried] | Product obtained from the production of juice of | Crude fibre |
| 5.4.2 | Apple pulp, pressed; [apple pomace, pressed] | Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised. | Crude fibre |
| 5.4.3 | Apple molasses | Product obtained after producing pectin from apple pulp. It may have been depectinised. | |
| 5.5.1 | Sugar beet seed | Seeds of sugar beet. | |
| 5.6.1 | Buckwheat | Seeds of | |
| 5.6.2 | Buckwheat hulls and bran | Product obtained during the milling of buckwheat grains. | Crude fibre |
| 5.6.3 | Buckwheat middlings | Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre. | |
| 5.7.1 | Red cabbage seed | Seeds of | |
| 5.8.1 | Canary grass seed | Seeds of | |
| 5.9.1 | Caraway seed | Seeds from | |
| 5.12.1 | Broken chestnuts | Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut ( | |
| 5.13.1 | Citrus pulp | Product obtained by pressing citrus fruits | Crude fibre |
| 5.13.2 | Citrus pulp, dried | Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. | Crude fibre |
| 5.14.1 | Red clover seed | Seeds of | |
| 5.14.2 | White clover seed | Seeds of | |
| 5.15.1 | Coffee skins | Product obtained from dehusked seeds of the | Crude fibre |
| 5.16.1 | Cornflower seed | Seeds of | |
| 5.17.1 | Cucumber seed | Seeds of | |
| 5.18.1 | Cypress seed | Seeds of | |
| 5.19.1 | Date fruit | Fruits of | |
| 5.19.2 | Date seed | Whole seeds of | Crude fibre |
| 5.20.1 | Fennel seed | Seeds of | |
| 5.21.1 | Fig fruit | Fruits of | |
| 5.22.1 | Fruit kernels | Product consisting of the inner, edible seeds of a nut or fruit stone. | |
| 5.22.2 | Fruit pulp | Product obtained during the production of fruit juice and fruit puree. It may have been depectinised. | Crude fibre |
| 5.22.3 | Fruit pulp, dried | Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised. | Crude fibre |
| 5.23.1 | Garden cress | Seeds from | Crude fibre |
| 5.24.1 | Graminaceous seeds | Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae. | |
| 5.25.1 | Grape pips | Pips from | |
| 5.25.2 | Grape pips meal | Product obtained during the extraction of oil from grape pips. | Crude fibre |
| 5.25.3 | Grape pulp [grape marc] | Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed. | Crude fibre |
| 5.25.4 | Grape pips soluble | Product obtained from grape pips after producing grape juice. It principally contains carbohydrates. It may be concentrated. | Crude fibre |
| 5.26.1 | Hazelnut | Whole or broken fruit of | |
| 5.26.2 | Hazelnut expeller | Product of oil manufacture obtained by pressing hazelnut kernels. | |
| 5.27.1 | Pectin | 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, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, 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 | |
| 5.29.1 | Pine nut | Seeds from | |
| 5.30.1 | Pistachio | Fruit of | |
| 5.31.1 | Plantago seed | Seeds of | |
| 5.32.1 | Radish seed | Seeds of | |
| 5.33.1 | Spinach seed | Seeds of | |
| 5.34.1 | Thistle seed | Seeds from | |
| 5.35.1 | Tomato pulp [tomato pomace] | Product obtained by pressing tomatoes | Crude fibre |
| 5.36.1 | Yarrow seed | Seeds of | |
| 5.37.1 | Apricot kernel expeller | Product of oil manufacture obtained by pressing apricot kernels ( | |
| 5.38.1 | Black cumin expeller | Product of oil manufacture obtained by pressing black cumin seeds ( | |
| 5.39.1 | Borrage seed expeller | Product of oil manufacture obtained by pressing borrage seeds ( | |
| 5.40.1 | Evening primrose expeller | Product of oil manufacture obtained by pressing evening primrose seeds ( | |
| 5.41.1 | Pomegranate expeller | Product of oil manufacture obtained by pressing pomegranate seeds ( | |
| 5.42.1 | Walnut kernel expeller | Product of oil manufacture obtained by pressing walnut kernels ( |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 6.1.1 | Beet leaves | Leaves of | |
| 6.2.1 | Cereal plants | Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled. | |
| 6.3.1 | Cereals straw | Straw of cereals. | |
| 6.3.2 | Cereal straw, treated | Product obtained by an appropriate treatment of cereal straw. | Sodium, if treated with NaOH |
| 6.4.1 | Clover meal | Product obtained by drying and milling clover | |
| 6.5.1 | Forage meal | Product obtained by drying and milling and in some cases compacting forage plants. | |
| 6.6.1 | Grass, field dried; [hay] | Species of any grass, field dried. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.2 | Grass, high temperature dried | Product obtained from grass (any variety) that has been artificially dehydrated (in any form). | |
| 6.6.3 | Grass; herbs; legume plants; [green forage] | Fresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.7.1 | Hemp flour | Flour ground from dried leaves from C | 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 ( | |
| 6.10.1 | Lucerne; [alfalfa] | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.10.2 | Lucerne, field dried; [alfalfa field dried] | Lucerne, field dried. | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.3 | Lucerne, high temperature dried; [alfalfa, high temperature dried] | Lucerne artificially dehydrated, in any form. | |
| 6.10.4 | Lucerne, extruded; [alfalfa, extruded] | Alfalfa pellets that have been extruded. | |
| 6.10.5 | Lucerne meal | Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne. | |
| 6.10.6 | Lucerne pomace; [alfalfa pomace] | Dried product obtained by pressing the juice from lucerne. | |
| 6.10.7 | Lucerne protein concentrate; [alfalfa protein concentrate] | Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein. | |
| 6.10.8 | Lucerne solubles | Product obtained after protein extraction from lucerne juice, it may be dried | Crude protein |
| 6.11.1 | Maize silage | Ensiled plants or parts thereof of | |
| 6.12.1 | Pea straw | Straw of | |
| 6.13.1 | Rapeseed straw | Straw of |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 7.1.1 | Algae | Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents. | |
| 7.1.2 | Dried algae | Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents. | |
| 7.1.3 | Algae meal | Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents. | |
| 7.1.4 | Algal oil | Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents. | Moisture if > 1 % |
| 7.1.5 | Algae extract | Watery or alcoholic extract of algae that principally contains carbohydrates. May contain up to 0,1 % antifoaming agents. | |
| 7.1.6 | Seaweed meal | Product obtained by drying and crushing macro-algae, in particular brown algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents. | Crude ash |
| 7.3.1 | Barks | Cleaned and dried bark of trees or bushes. | Crude fibre |
| 7.4.1 | Blossoms | All parts of dried blossoms of consumable plants and their fractions. | Crude fibre |
| 7.5.1 | Broccoli, dried | Product obtained by drying the plant | |
| 7.6.1 | (Sugar) cane molasses | Syrupy product obtained during the manufacture or refining of sugar from | |
| 7.6.2 | (Sugar) cane Molasses, partially desugared | Product obtained after further extraction using water of sucrose from sugar cane molasses. | |
| 7.6.3 | (Cane) sugar [sucrose] | Sugar extracted from sugar cane using water. | |
| 7.6.4 | Cane bagasse | Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres. | Crude fibre |
| 7.7.1 | Leaves, dried | Dried leaves of consumable plants and their fractions. | Crude fibre |
| 7.8.1 | Lignocellulose | Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. The natural content of trace elements shall be taken into account | Crude fibre |
| 7.8.2 | Powdercellulose | Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 % | Crude fibre |
| 7.9.1 | Liquorice root | Root of | |
| 7.10.1 | Mint | Product obtained from drying aerial parts of the plants | |
| 7.11.1 | Spinach, dried | Product obtained from drying the plant | |
| 7.12.1 | Mojave yucca | Pulverised | Crude fibre |
| 7.12.2 | Yucca Schidigera juice | A product obtained by cutting and pressing stems of | |
| 7.13.1 | Vegetal carbon; [charcoal] | Product obtained by carbonisation of organic vegetal material. | Crude fibre |
| 7.14.1 | Wood | Chemically untreated wood or wood fibres. | Crude fibre |
| 7.15.1 | Waxy-leaf nightshade meal | Product obtained by drying and grinding the leaves of |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 8.1.1 | Butter and butter products | Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately. | |
| 8.2.1 | Buttermilk/buttermilk powder |
| |
| 8.3.1 | Casein | Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet. | |
| 8.4.1 | Caseinate | Product extracted from curd or casein through use of neutralising substances and drying. | |
| 8.5.1 | Cheese and cheese products | Cheese and products made of cheese and of milk based products. | |
| 8.6.1 | Colostrum/colostrum powder | The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition. Concentration and/or drying may be applied. | Crude protein |
| 8.7.1 | Dairy by-products |
| |
| 8.8.1 | Fermented milk products | Products obtained by fermentation of milk (e.g. yoghurt etc.). | |
| 8.9.1 | Lactose | The sugar separated from milk or whey by purification and drying. | Moisture if > 5 % |
| 8.10.1 | Milk/milk powder | Normal mammary secretion obtained from one or more milkings. Concentration and/or drying may be applied. | |
| 8.11.1 | Skimmed milk/skimmed milk powder | ||
| 8.12.1 | Milk fat | Product obtained by skimming milk. | Crude fat |
| 8.13.1 | Milk protein powder | Product obtained by drying protein compounds extracted from milk by chemical or physical treatment. | |
| 8.14.1 | Condensed and evaporated milk and their products | Condensed and evaporated milk and products obtained by production or processing of these products. | |
| 8.15.1 | Milk permeate/Milk permeate powder | ||
| 8.16.1 | Milk retentate/milk retentate powder | ||
| 8.17.1 | Whey/whey powder |
| |
| 8.18.1 | Delactosed whey/delactosed whey powder |
| |
| 8.19.1 | Whey protein/whey protein powder |
| |
| 8.20.1 | Demineralised, delactosed whey/demineralised, delactosed whey powder |
| |
| 8.21.1 | Whey permeate/whey permeate powder |
| |
| 8.22.1 | Whey retentate/whey retentate powder |
|
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 9.1.1 | Animal by-products | Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried. | |
| 9.2.1 | Animal fat | Product composed of fat from land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages. If extracted with solvents, may contain up to 0,1 % hexane. | |
| 9.3.1 | Apiculture by-products | Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed | Total sugars, calculated as sucrose |
| 9.4.1 | Processed animal protein | Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane. | |
| 9.5.1 | Gelatine process derived proteins | Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004. | |
| 9.6.1 | Hydrolysed animal proteins | Polypeptides, peptides and aminoacids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying. | |
| 9.7.1 | Blood meal | Product derived from the heat treatment of blood of slaughtered warm-blooded animals. | |
| 9.8.1 | Blood products | Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures. | |
| 9.9.1 | Catering reflux [catering recycling] | All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens. | |
| 9.10.1 | Collagen | Protein-based product derived from animal bones, hides, skins and tendons. | |
| 9.11.1 | Feather meal | Product obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed. | |
| 9.12.1 | Gelatine | Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals. | |
| 9.13.1 | Greaves | ||
| 9.14.1 | Products of animal origin | Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried. | |
| 9.15.1 | Eggs | Whole eggs of | |
| 9.15.2 | Albumen | Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured. | |
| 9.15.3 | Egg products, dried | Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk. | |
| 9.15.4 | Egg powder, sugared | Dried whole or parts of eggs. | |
| 9.15.5 | Egg shells, dried | Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried. | Crude ash |
| 9.16.1 | Terrestrial invertebrates, live | Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health. | |
| 9.16.2 | Terrestrial invertebrates, dead | Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009. |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 10.1.1 | Aquatic invertebrates | Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried. | |
| 10.2.1 | By-products from aquatic animals | Originating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried. | |
| 10.3.1 | Crustacea meal | Product obtained by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp. | |
| 10.4.1 | Fish | Whole or parts of fish: fresh, frozen, cooked, acid treated or dried. | |
| 10.4.2 | Fish meal | Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying. | |
| 10.4.3 | Fish solubles | Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying. | |
| 10.4.4 | Fish protein, hydrolysed | Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying | |
| 10.4.5 | Fishbone meal | Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone. | Crude ash |
| 10.4.6 | Fish oil | Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil). | |
| 10.4.7 | Fish oil, hydrogenated | Oil obtained from hydrogenation of fish oil | Moisture if > 1 % |
| 10.4.8 | Fish oil stearine [Winterized fish oil] | Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected. | |
| 10.5.1 | Krill oil | Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water. | Moisture if > 1 % |
| 10.5.2 | Krill protein concentrate, hydrolysed | Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying. | |
| 10.6.1 | Marine annelid meal | Product obtained by heating and drying whole or parts of marine annelids, including | |
| 10.7.1 | Marine zooplankton meal | Product obtained by heating, pressing and drying marine zooplankton e.g. krill. | |
| 10.7.2 | Marine zooplankton oil | Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water. | Moisture if > 1 % |
| 10.8.1 | Mollusc meal | Product obtained by heating and drying whole or parts of molluscs including squid and bi-valves. | |
| 10.9.1 | Squid meal | Product obtained by heating, pressing and drying whole squid or parts of squid. | |
| 10.10.1 | Starfish meal [sea star meal] | Product obtained by heating, pressing and drying whole |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 11.1.1 | Calcium carbonate | ||
| 11.1.2 | Calcareous marine shells | Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells. | |
| 11.1.3 | Calcium and magnesium carbonate | Natural mixture of calcium carbonate (CaCO | |
| 11.1.4 | Maerl | Product of natural origin obtained from calcareous marine algae, ground or granulated. | |
| 11.1.5 | Lithothamn | Product of natural origin obtained from calcareous marine algae ( | |
| 11.1.6 | Calcium chloride | Calcium chloride (CaCl | |
| 11.1.7 | Calcium hydroxide | ||
| 11.1.8 | Calcium sulphate anhydrous | Calcium sulphate anhydrous (CaSO | |
| 11.1.9 | Calcium sulphate hemihydrate | Calcium sulphate hemihydrate (CaSO H | |
| 11.1.10 | Calcium sulphate dihydrate | Calcium sulphate dihydrate (CaSO | |
| 11.1.11 | Calcium salts of organic acids | Calcium salts of edible organic acids with at least 4 carbon atoms. | |
| 11.1.12 | Calcium oxide | ||
| 11.1.13 | Calcium gluconate | Calcium salt of gluconic acid generally expressed as Ca(C | |
| 11.1.15 | Calcium sulphate/carbonate | Product obtained during the manufacturing of sodium carbonate. | |
| 11.1.16 | Calcium pidolate | Calcium L-pidolate (C | |
| 11.1.17 | Calcium carbonate-magnesium oxide | Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids. | |
| 11.2.1 | Magnesium oxide | Calcined magnesium oxide (MgO), not less than 70 % MgO. | |
| 11.2.2 | Magnesium sulphate heptahydrate | Magnesium sulphate (MgSO | |
| 11.2.3 | Magnesium sulphate monohydrate | Magnesium sulphate (MgSO | |
| 11.2.4 | Magnesium sulphate anhydrous | Anhydrous magnesium sulphate (MgSO | |
| 11.2.5 | Magnesium propionate | Magnesium propionate (C | Magnesium |
| 11.2.6 | Magnesium chloride | Magnesium chloride (MgCl | |
| 11.2.7 | Magnesium carbonate | Natural magnesium carbonate (MgCO | |
| 11.2.8 | Magnesium hydroxide | Magnesium hydroxide (Mg(OH) | |
| 11.2.9 | Magnesium potassium sulphate | Magnesium potassium sulphate (K | |
| 11.2.10 | Magnesium salts of organic acids | Magnesium salts of edible organic acids with at least 4 carbon atoms. | |
| 11.2.11 | Magnesium gluconate | Magnesium salt of gluconic acid generally expressed as Mg(C | |
| 11.2.13 | Magnesium pidolate | Magnesium L-pidolate (C | |
| 11.3.1 | Dicalcium phosphate | ||
| 11.3.2 | Monodicalcium phosphate | ||
| 11.3.3 | Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate] | ||
| 11.3.4 | Tricalcium phosphate | ||
| 11.3.5 | Calcium-magnesium phosphate | Calcium-magnesium phosphate (Ca | |
| 11.3.6 | Defluorinated phosphate | Product obtained from inorganic sources, calcined and further heat treated. | |
| 11.3.7 | Dicalcium pyrophosphate; [Dicalcium diphosphate] | Dicalcium pyrophosphate(Ca | |
| 11.3.8 | Magnesium phosphate | Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate. | |
| 11.3.9 | Sodium-calcium-magnesium phosphate | Product consisting of sodium-calcium-magnesium phosphate. | |
| 11.3.10 | Monosodium phosphate; [Sodium dihydrogen orthophosphate] | ||
| 11.3.11 | Disodium phosphate; [Disodium hydrogen orthophosphate] | Disodium phosphate (Na | |
| 11.3.12 | Trisodium Phosphate; [Trisodium orthophosphate] | Trisodium phosphate (Na | |
| 11.3.13 | Sodium pyrophosphate; [Tetrasodium diphosphate] | Sodium pyrophosphate (Na | |
| 11.3.14 | Monopotassium phosphate; [Potassium dihydrogen orthophosphate] | Monopotassium phosphate (KH | |
| 11.3.15 | Dipotassium phosphate; [Di-potassium hydrogen orthophosphate] | Dipotassium phosphate (K | |
| 11.3.16 | Calcium sodium phosphate | Calcium sodium phosphate (CaNaPO | |
| 11.3.17 | Monoammonium phosphate; [Ammonium dihydrogen orthophosphate] | Monoammonium phosphate (NH | |
| 11.3.18 | Diammonium phosphate; [Diammonium hydrogen orthophosphate] | Diammonium phosphate ((NH | |
| 11.3.19 | Sodium tripolyphosphate; [Penta sodium triphosphate] | Sodium tripolyphosphate (Na | |
| 11.3.20 | Sodium magnesium phosphate | Sodium-magnesium phosphate (MgNaPO | |
| 11.3.21 | Magnesium hypophosphite | Magnesium hypophosphite (Mg(H | |
| 11.3.22 | Degelatinised bone meal | Degelatinised, sterilised and ground bones from which the fat has been removed. | |
| 11.3.23 | Bone ash | Mineral residues from the incineration, combustion or gasification of animal by-products. | |
| 11.3.24 | Calcium polyphosphate | Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H | |
| 11.3.25 | Calcium dihydrogen diphosphate | Monocalcium dihydrogen pyrophosphate (CaH | |
| 11.3.26 | Magnesium acid pyrophosphate | Magnesium acid pyrophosphate (MgH | |
| 11.3.27 | Disodium dihydrogen diphosphate | Disodium dihydrogen diphosphate (Na | |
| 11.3.28 | Trisodium diphosphate | Trisodium monohydrogen diphosphate (anhydrous: Na | |
| 11.3.29 | Sodium polyphosphate; [Sodium hexametaphosphate] | Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H | |
| 11.3.30 | Tripotassium phosphate | Tripotassium monophosphate (K | |
| 11.3.31 | Tetrapotassium di-phosphate | Tetrapotassium pyrophosphate (K | |
| 11.3.32 | Pentapotassium tri-phosphate | Pentapotassium tri-polyphosphate (K | |
| 11.3.33 | Potassium polyphosphate | Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H | |
| 11.3.34 | Calcium sodium polyphosphate | Calcium sodium polyphosphate. | |
| 11.4.1 | Sodium chloride | Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt. | |
| 11.4.2 | Sodium bicarbonate [sodium hydrogencarbonate] | Sodium bicarbonate (NaHCO | |
| 11.4.3 | Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate] | Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %) | |
| 11.4.4 | Sodium carbonate | Sodium carbonate (Na | |
| 11.4.5 | Sodium sesquicarbonate [trisodium hydrogendicarbonate] | Sodium sesquicarbonate (Na | |
| 11.4.6 | Sodium sulphate | ||
| 11.4.7 | Sodium salts of organic acids | Sodium salts of edible organic acids with at least 4 carbon atoms | |
| 11.5.1 | Potassium chloride | Potassium chloride (KCl) or product obtained by grinding natural sources of potassium chloride | |
| 11.5.2 | Potassium sulphate | Potassium sulphate (K | |
| 11.5.3 | Potassium carbonate | Potassium carbonate (K | |
| 11.5.4 | Potassium bicarbonate [potassium hydrogen carbonate] | Potassium bicarbonate (KHCO | |
| 11.5.5 | Potassium salts of organic acids | Potassium salts of edible organic acids with at least 4 carbon atoms. | |
| 11.5.6 | Potassium pidolate | Potassium L-pidolate (C | |
| 11.6.1 | Flower of sulphur | Powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers. | Sulphur |
| 11.7.1 | Attapulgite | Natural magnesium-aluminium-silicon mineral. | Magnesium |
| 11.7.2 | Quartz | ||
| 11.7.3 | Cristobalite | ||
| 11.8.1 | Ammonium sulphate | Ammonium sulphate ((NH | |
| 11.8.3 | Ammonium salts of organic acids | Ammonium salts of edible organic acids with at least 4 carbon atoms. | |
| 11.8.4 | Ammonium lactate | ||
| 11.8.5 | Ammonium acetate | Ammonium acetate (CH | Nitrogen expressed as crude protein |
| 11.9.1 | Flint [gizzard] grit | Product obtained by crushing naturally occurring mineral in the form of gravel | Particle size |
| 11.9.2 | [Gizzard] Redstone | Product obtained by crushing and milling of products derived from the burning of clay |
| Number | Name | Description | Compulsory Declarations |
|---|---|---|---|
| 12.1.1 | Product from | Fermentation product obtained by culture of | |
| 12.1.2 | Product from | Fermentation product obtained by culture of | |
| 12.1.3 | Product from | Fermentation by-product from the production of amino acids by culture of | |
| 12.1.4 | Product from | Fermentation by-product from the production of amino acids by culture of | |
| 12.1.5 | Yeasts [brewers' yeast] | All yeasts obtained from |
|
| 12.1.6 | Mycelium silage from the production of penicillin | Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by | |
| 12.1.7 | Yeasts from biodiesel process | All yeasts and parts |
|
| 12.1.8 | Product from | Fermentation product obtained from culture of | |
| 12.1.9 | Product from | Fermentation product obtained from culture of | |
| 12.1.10 | Product from | Fermentation product obtained from culture of | |
| 12.1.11 | Product from | Fermentation product obtained from culture of | |
| 12.1.12 | Yeasts products | All yeasts parts |
|
| 12.2.1 | Vinasses [condensed molasses soluble] | By-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts | |
| 12.2.2 | By-products from the production of L-glutamic acid | By-products from the production of L-glutamic acid by fermentation with | Crude protein |
| 12.2.3 | By-products from the production of L-lysine-monohydrochloride with | By-products from the production of L-Lysine monohydrochloride by fermentation with | Crude protein |
| 12.2.4 | By-products from the production of amino acids with | By-products from the production of amino acids by fermentation with | |
| 12.2.5 | By-products from the production of amino acids with | By-products from the production of amino acids by fermentation with | |
| 12.2.6 | By-product of enzyme production with | By-product of fermentation of | Crude protein |
| 12.2.7 | Polyhydroxybutyrate from fermentation with | Product containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 13.1.1 | Products from the bakery and pasta industry | Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried. | |
| 13.1.2 | Products from the pastry industry | Products obtained during and from the production of pastry and cakes. They may be dried. | |
| 13.1.3 | Products of the breakfast cereal manufacture | Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried. | |
| 13.1.4 | Products from the confectionery industry | Products obtained during and from the production of sweets, including chocolate goods. They may be dried. | |
| 13.1.5 | Products of the ice-cream industry | Products obtained during the production of ice-cream. They may be dried. | |
| 13.1.6 | Products and by-products from processing fresh fruits and vegetables | Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen. | |
| 13.1.7 | Products from the processing of plants | Products obtained from freezing or drying whole plants or their parts. | Crude Fibre |
| 13.1.8 | Products from processing of spices and seasonings | Products obtained from freezing or drying spices and seasonings or their parts. | |
| 13.1.9 | Products from the processing of herbs | Products obtained from crushing, grinding, freezing or drying herbs or their parts. | Crude Fibre |
| 13.1.10 | Products from the potato processing industry | Products obtained when processing potatoes. They may have been dried or frozen. | |
| 13.1.11 | Products and by-products of the sauces production | Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried. | Crude fat |
| 13.1.12 | Products and by-products from the savoury snacks industry | Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts. | Crude fat |
| 13.1.13 | Products from the ready-to-eat food industry | Products obtained during the production of ready to eat food. They may be dried. | Crude fat, if > 5 % |
| 13.1.14 | Plants by-products from spirits production | Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue. | |
| 13.1.15 | Feed beer | Product of the brewing process which is unsaleable as a human beverage. | |
| 13.1.16 | Sweet flavored drink | ||
| 13.1.17 | Fruit Syrup | Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption | |
| 13.1.18 | Sweet flavored syrup | ||
| 13.2.1 | Caramelised sugars | Product obtained by the controlled heating of any sugar. | Total sugars, calculated as sucrose |
| 13.2.2 | Dextrose | Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water. | |
| 13.2.3 | Fructose | Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion. | |
| 13.2.4 | Glucose syrup | Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried | Moisture if > 30 % |
| 13.2.5 | Glucose molasses | Product produced during refining process of glucose syrups. | Total sugars, calculated as sucrose |
| 13.2.6 | Xylose | Sugar extracted from wood. | |
| 13.2.7 | Lactulose | Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products. | |
| 13.2.8 | Glucosamine (Chitosamine) | Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat. | Sodium or Potassium, as applicable |
| 13.2.9 | Xylo-oligosaccharide | Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose. | Moisture if > 5 % |
| 13.2.10 | Gluco-oligosaccharide | Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose. | Moisture if > 28 % |
| 13.3.1 | Starch | Starch. | Starch |
| 13.3.2 | Starch | Product consisting of starch expanded by heat treatment. | Starch |
| 13.3.3 | Starch | Product consisting of native and/or modified food starch obtained from different botanical sources. | Starch |
| 13.3.4 | Starch | Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre). |
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| 13.3.5 | Dextrin | Dextrin is partially acid hydrolysed starch. | |
| 13.3.6 | Maltodextrin | Maltodextrin is the partially hydrolysed starch | |
| 13.4.1 | Polydextrose | Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose. | |
| 13.5.1 | Polyols | Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides. | |
| 13.5.2 | Isomalt | Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation. | |
| 13.5.3 | Mannitol | Product obtained by hydrogenation or 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 | |
| 13.6.1 | Acid oils from chemical refining | Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres. | |
| 13.6.2 | Fatty acids esterified with glycerol | Glycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm Nickel from hydrogenation. | |
| 13.6.3 | Mono di and tri glycerides of fatty acids | ||
| 13.6.4 | Salts of fatty acids | ||
| 13.6.5 | Fatty acid distillates from physical refining | Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols. | |
| 13.6.6 | Crude fatty acids from splitting | Product obtained by oil/fat splitting. By definition it consists of crude fatty acids C | |
| 13.6.7 | Pure distilled fatty acids from splitting | ||
| 13.6.8 | Soap stocks | Product obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres. | |
| 13.6.9 | Mono- and diglycerides of fatty acids esterified with organic acids | Mono- and diglycerides of fatty acids with at least four carbon atoms esterified with organic acids. | Crude fat |
| 13.6.10 | Sucrose esters of fatty acids | Esters of saccharose and fatty acids. | |
| 13.6.11 | Sucroglycerides of fatty acids | Mixture of esters of saccharose and mono and di-glycerides of fatty acids. | |
| 13.6.12 | Palmitoylglucosamine | Lipid organic compound present in the roots of many plants and particularly in most leguminous plants. It is produced by acylation of D-glucosamine with palmitic acid. May contain up to 0,5 % acetone. | |
| 13.6.13 | Salt of lactylates of fatty acids | Non-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified with lactic acid. It may contain the salts of free fatty acids and lactic acid. | |
| 13.8.1 |
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| 13.8.2 |
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| 13.9.1 | Methyl sulphonyl methane | Organo-sulfur compound ((CH | Sulphur |
| 13.10.1 | Peat | Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment. | Crude Fibre |
| 13.10.2 | Leonardite | Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years. | Crude Fibre |
| 13.11.1 | Propylene glycol; [1,2-propanediol]; [propane-1,2-diol] | Organic compound (a diol or double alcohol) with formula C | |
| 13.11.2 | Mono-esters of propylene glycol and fatty acids | Mono-esters of propylene glycol and fatty acids, alone or in mixtures with diesters. | |
| 13.12.1 | Hyaluronic acid | Glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation | Sodium or Potassium, as applicable |
| 13.12.2 | Chondroitin sulphate | Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues. | Sodium |
| 13.12.3 | Gluconic acid | Gluconic acid (C | Gluconic acid |