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Directive 2000/13/EC of the European Parliament and of the Council (repealed)Show full title

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approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (repealed)

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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. ]

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