Directive 2000/13/EC of the European Parliament and of the Council (repealed)Dangos y teitl llawn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

ANNEX II U.K. CATEGORIES OF INGREDIENTS WHICH MUST BE DESIGNATED BY THE NAME OF THEIR CATEGORY FOLLOWED BY THEIR SPECIFIC NAME OR EC NUMBER

• Colour

• Preservative

• Antioxidant

• Emulsifier

• Thickener

• Gelling agent

• Stabiliser

• Flavour enhancer

• Acid

• Acidity regulator

• Anti-caking agent

• Modified starch(1)

• Sweetener

• Raising agent

• Anti-foaming agent

• Glazing agent

• Emulsifying salts(2)

• Flour treatment agent

• Firming agent

• Humectant

• Bulking agent

• Propellent gas

[X1 ANNEX III U.K. Designation of flavourings in the list of ingredients

Editorial Information

X1 Substituted by Corrigendum to Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities L 109 of 6 May 2000).

1. Flavourings shall be designated either by the word ‘ flavouring(s) ’ or by a more specific name or description of the flavouring. U.K.

2. The word ‘natural’ or any other word having substantially the same meaning may be used only for flavourings in which the flavouring component contains exclusively flavouring substances as defined in Article 1(2)(b)(i) of Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (3) and/or flavouring preparations as defined in Article 1(2)(c) of the said Directive. U.K.

3. If the name of the flavouring contains a reference to the vegetable or animal nature or origin of the incorporated substances, the word ‘ natural ’ or any other word having substantially the same meaning may not be used unless the flavouring component has been isolated by appropriate physical processes, enzymatic or microbiological processes or traditional food-preparation processes solely or almost solely from the foodstuff or the flavouring source concerned.] U.K.

[F3 ANNEX IIIa U.K. Ingredients referred to in Article 6(3a), (10) and (11)

Textual Amendments

F3 Inserted 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).

Cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof

Crustaceans and products thereof

Eggs and products thereof

Fish and products thereof

Peanuts and products thereof

Soybeans and products thereof

Milk and products thereof (including lactose)

Nuts i. e. Almond ( Amygdalus communis L .), Hazelnut ( Corylus avellana ), Walnut ( Juglans regia ), Cashew ( Anacardium occidentale ), Pecan nut ( Carya illinoiesis (Wangenh.) K. Koch ), Brazil nut ( Bertholletia excelsa ), Pistachio nut ( Pistacia vera ), Macadamia nut and Queensland nut ( Macadamia ternifolia ) and products thereof

Celery and products thereof

Mustard and products thereof

Sesame seeds and products thereof

Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO ₂ [F4 .]

Textual Amendments

F4 Deleted by Commission Directive 2006/142/EC of 22 December 2006 amending Annex IIIa of Directive 2000/13/EC of the European Parliament and of the Council listing the ingredients which must under all circumstances appear on the labelling of foodstuffs (Text with EEA relevance).

[F5 Lupin and products thereof

Textual Amendments

F5 Inserted by Commission Directive 2006/142/EC of 22 December 2006 amending Annex IIIa of Directive 2000/13/EC of the European Parliament and of the Council listing the ingredients which must under all circumstances appear on the labelling of foodstuffs (Text with EEA relevance).

Molluscs and products thereof.] ]

ANNEX IV U.K.

PART A U.K. REPEALED DIRECTIVE AND ITS SUCCESSIVE AMENDMENTS(referred to by Article 26)

Council Directive 79/112/EEC (OJ L 33, 8.2.1979, p. 1)

• Council Directive 85/7/EEC (OJ L 2, 3.1.1985, p. 22), only Article 1(9)

• Council Directive 86/197/EEC (OJ L 144, 29.5.1986, p. 38)

• Council Directive 89/395/EEC (OJ L 186, 30.6.1989, p. 17)

• Commission Directive 91/72/EEC (OJ L 42, 15.2.1991, p. 27)

• Commission Directive 93/102/EC (OJ L 291, 25.11.1993, p. 14)

• Commission Directive 95/42/EC (OJ L 182, 2.8.1995, p. 20)

• European Parliament and Council Directive 97/4/EC (OJ L 43, 14.2.1997, p. 21)

PART B U.K. DEADLINES FOR TRANSPOSITION INTO NATIONAL LAW(referred to by Article 26)

Directive	Deadline for transposition	Admission of market products according to this Directive	Prohibition of market products not in accordance with this Directive
79/112/EEC		22 December 1980	22 December 1982
85/7/EEC
86/197/EEC		1 May 1988	1 May 1989
89/395/EEC		20 December 1990	20 June 1992
91/72/EEC		30 June 1992	1 January 1994
93/102/EC	30 December 1994	1 January 1995	30 June 1996
95/42/EC
97/4/EC		14 August 1998	14 February 2000

ANNEX V U.K.

CORRELATION TABLE

Directive 79/112/EEC	This Directive
Article 1	Article 1
Article 2	Article 2
Article 3(1), point 1	Article 3(1), point 1
Article 3(1), point 2	Article 3(1), point 2
Article 3(1), point 2a	Article 3(1), point 3
Article 3(1), point 3	Article 3(1), point 4
Article 3(1), point 4	Article 3(1), point 5
Article 3(1), point 5	Article 3(1), point 6
Article 3(1), point 6	Article 3(1), point 7
Article 3(1), point 7	Article 3(1), point 8
Article 3(1), point 8	Article 3(1), point 9
Article 3(1), point 9	Article 3(1), point 10
Article 3(2) and (3)	Article 3(2) and (3)
Article 4	Article 4
Article 5	Article 5
Article 6(1), (2) and (3)	Article 6(1), (2) and (3)
Article 6(4)(a) and (b)	Article 6(4)(a) and (b)
Article 6(4)(c)(i)	Article 6(4)(c)(i)
Article 6(4)(c)(ii), first indent	Article 6(4)(c)(ii)
Article 6(4)(c)(ii), second indent	Article 6(4)(c)(iii)
Article 6(4)(d)	Article 6(4)(d)
Article 6(5)(a)	Article 6(5)
Article 6(5)(b)	Article 6(6)
Article 6(6)	Article 6(7)
Article 6(7), first subparagraph	Article 6(8), first subparagraph
Article 6(7), second subparagraph, first and second indents	Article 6(8), second subparagraph, points (a) and (b)
Article 6(8)	Article 6(9)
Article 7	Article 7
Article 8(1) to (5)	Article 8(1) to (5)
Article 8(6)	—
Article 8(7)	Article 8(6)
Article 9(1) to (4)	Article 9(1) to (4)
Article 9(5)	—
Article 9(6)	Article 9(5)
Article 9a	Article 10
Article 10	Article 11
Article 10a	Article 12
Article 11(1) and (2)	Article 13(1) and (2)
Article 11(3)(a)	Article 13(3)
Article 11(3)(b)	—
Article 11(4)	Article 13(4)
Article 11(5)	—
Article 11(6)	Article 13(5), first subparagraph
Article 11(7)	Article 13(5), second subparagraph
Articles 12 and 13	Articles 14 and 15
Article 13a	Article 16
Articles 14 and 15	Articles 17 and 18
Article 16(1)	—
Article 16(2)	Article 19
Article 17, first paragraph	Article 20(1)
Article 17, second, third, fourth and fifth paragraphs	Article 20(2)
Article 18	—
Articles 19, 20 and 21	Articles 21, 22 and 23
Article 22(1), (2) and (3)	—
Article 22(4)	Article 24
Article 23	—
Article 24	Article 25
Article 25	—
Article 26	—
—	Article 26
—	Article 27
—	Article 28
Annex I	Annex I
Annex II	Annex II
Annex III	Annex III
—	Annex IV
—	Annex V

(1)

The specific name or EC number need not be indicated.

(2)

Only for processed cheeses and products based on processed cheeses.

(3)

[X1 OJ L 184, 15.7.1988, p. 61 . Directive as amended by Commission Directive 91/71/EEC ( OJ L 42, 15.2.1991, p. 25 ).]

Editorial Information

X1 Substituted by Corrigendum to Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities L 109 of 6 May 2000).