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approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (repealed)
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EU Directives are published on this site to aid cross referencing from UK legislation. Since IP completion day (31 December 2020 11.00 p.m.) no amendments have been applied to this version.
ANNEX IU.K.
CATEGORIES OF INGREDIENTS WHICH MAY BE DESIGNATED BY THE NAME OF THE CATEGORY RATHER THAN THE SPECIFIC NAME
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Definition | Designation | |
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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’ | |
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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 | ‘Wine’ | |
[Skeletal muscles 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 ’
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| Species | Fat (%) | Connective tissue (%) |
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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) of the animal species from which it comes. | ] |
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