Directive 2000/13/EC of the European Parliament and of the Council (repealed)Dangos y teitl llawn

ANNEX I U.K.

CATEGORIES OF INGREDIENTS WHICH MAY BE DESIGNATED BY THE NAME OF THE CATEGORY RATHER THAN THE SPECIFIC NAME

a OJ L 179, 14.7.1999, p. 1.
b [F1 For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned.
c The diaphragm and the masseters are part of the skeletal muscles, while the heart, tongue, the muscles of the head (other than the masseters), the muscles of the carpus, the tarsus and the tail are excluded.]
Definition	Designation
Refined oils other than olive oil	‘Oil’, together with either the adjective ‘vegetable’ or ‘animal’, as appropriate, or an indication of their specific vegetable or animal origin The adjective ‘hydrogenated’ must accompany the indication of a hydrogenated oil
Refined fats	‘Fat’, together with either the adjective ‘vegetable’ or ‘animal’, as appropriate, or an indication of their specific vegetable or animal origin The adjective ‘hydrogenated’ must accompany the indication of a hydrogenated fat
Mixtures of flour obtained from two or more cereal species	‘Flour’, followed by a list of the cereals from which it has been obtained, in descending order by weight
Starches, and starches modified by physical means or by enzymes	‘Starch’
All species of fish where the fish constitutes an ingredient of another foodstuff and provided that the name and presentation of such foodstuff does not refer to a specific species of fish	‘Fish’
All types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another foodstuff and provided that the name and presentation of such foodstuff does not refer to a specific type of cheese	‘Cheese’
All spices not exceeding 2 % by weight of the foodstuff	‘Spice(s)’ or ‘mixed spices’
All herbs or parts of herbs not exceeding 2 % by weight of the foodstuff	‘Herb(s)’ or ‘mixed herbs’
All types of gum preparations used in the manufacture of gum base for chewing gum	‘Gum base’
All types of crumbed baked cereal products	‘Crumbs’ or ‘rusks’ as appropriate
All types of sucrose	‘Sugar’
Anhydrous dextrose or dextrose monohydrate	‘Dextrose’
Glucose syrup and anhydrous glucose syrup	‘Glucose syrup’
All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof	‘Milk proteins’
Press, expeller or refined cocoa butter	‘Cocoa butter’
[ F2 ]
[ F2 ]
All types of wine as defined in Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine a	‘Wine’
[F1 Skeletal muscles c of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed the values indicated below and where the meat constitutes an ingredient of another foodstuff. The products covered by the Community definiton of ‘mechanically recovered meat’ are excluded from this definition. Maximum fat and connective tissue contents for ingredients designated by the term ‘ … meat ’ . a The connective tissue content is calculated on the basis of the ratio between collagen content and meat protein content. The collagen content means the hydroxyproline content multiplied by a factor of 8. Species Fat (%) Connective tissue a (%) Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating 25 25 Porcines 30 25 Birds and rabbits 15 10 If these maximum limits are exceeded, but all other criteria for the definition of ‘ meat ’ are satisfied, the ‘ … meat ’ content must be adjusted downwards accordingly and the list of ingredients must mention, in addition to the term ‘ … meat ’ , the presence of fat and/or connective tissue.	‘… meat’ and the name(s) b of the animal species from which it comes.	]

Textual Amendments

F1 Inserted by Commission Directive 2001/101/EC of 26 November 2001 amending Directive 2000/13/EC of the European Parliament and of the Council on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.

F2 Deleted by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs (Text with EEA relevance).