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ANNEX IU.K.

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

b

[F1For 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.]

DefinitionDesignation
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’

[F1Skeletal 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. ]

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

[X1ANNEX III U.K. Designation of flavourings in the list of ingredients

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.

[F3ANNEX IIIa U.K. Ingredients referred to in Article 6(3a), (10) and (11)

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.]

[F5Lupin and products thereof

Molluscs and products thereof.] ]

ANNEX IVU.K.

PART AU.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)

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

DirectiveDeadline for transpositionAdmission of market products according to this DirectiveProhibition of market products not in accordance with this Directive
79/112/EEC22 December 198022 December 1982
85/7/EEC
86/197/EEC1 May 19881 May 1989
89/395/EEC20 December 199020 June 1992
91/72/EEC30 June 19921 January 1994
93/102/EC30 December 19941 January 199530 June 1996
95/42/EC
97/4/EC14 August 199814 February 2000

ANNEX VU.K.

CORRELATION TABLE

Directive 79/112/EECThis Directive
Article 1Article 1
Article 2Article 2
Article 3(1), point 1Article 3(1), point 1
Article 3(1), point 2Article 3(1), point 2
Article 3(1), point 2aArticle 3(1), point 3
Article 3(1), point 3Article 3(1), point 4
Article 3(1), point 4Article 3(1), point 5
Article 3(1), point 5Article 3(1), point 6
Article 3(1), point 6Article 3(1), point 7
Article 3(1), point 7Article 3(1), point 8
Article 3(1), point 8Article 3(1), point 9
Article 3(1), point 9Article 3(1), point 10
Article 3(2) and (3)Article 3(2) and (3)
Article 4Article 4
Article 5Article 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 indentArticle 6(4)(c)(ii)
Article 6(4)(c)(ii), second indentArticle 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 subparagraphArticle 6(8), first subparagraph
Article 6(7), second subparagraph, first and second indentsArticle 6(8), second subparagraph, points (a) and (b)
Article 6(8)Article 6(9)
Article 7Article 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 9aArticle 10
Article 10Article 11
Article 10aArticle 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 13Articles 14 and 15
Article 13aArticle 16
Articles 14 and 15Articles 17 and 18
Article 16(1)
Article 16(2)Article 19
Article 17, first paragraphArticle 20(1)
Article 17, second, third, fourth and fifth paragraphsArticle 20(2)
Article 18
Articles 19, 20 and 21Articles 21, 22 and 23
Article 22(1), (2) and (3)
Article 22(4)Article 24
Article 23
Article 24Article 25
Article 25
Article 26
Article 26
Article 27
Article 28
Annex IAnnex I
Annex IIAnnex II
Annex IIIAnnex 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 ).]