All the fleshy parts of slaughtered warm-blooded land animals fresh or preserved by appropriate treatment, and all products and derivatives of the processing of the carcase or parts of the carcase of such animals

All milk products, fresh or preserved by appropriate treatment and derivatives from the processing thereof

All egg products fresh or preserved by appropriate treatment, and derivatives from the processing thereof

All animal and vegetable oils and fats

All yeasts, the cells of which have been killed and dried

Fish or parts of fish, fresh or preserved by appropriate treatment, and derivatives from the processing thereof

All types of cereal, regardless of their presentation, or products made from the starchy endosperm

All types of vegetables and legumes, fresh or preserved by appropriate treatment

Derivatives resulting from the treatment of vegetable products in particular cereals, vegetables, legumes and oil seeds

All products of vegetable origin in which the proteins have been concentrated by an adequate process to contain at least 50% protein, as related to the dry matter, and which may be restructured or textured

All inorganic substances suitable for animal feed

All types of sugar

All types of fruit, fresh or preserved by appropriate treatment

All kernels from shells

All types of seeds as such or roughly crushed

Algae, fresh or preserved by appropriate treatment

All types of molluscs, crustaceans, shellfish, fresh or preserved by appropriate treatment, and their processing derivatives

All types of insects in any stage of development

All bread, cakes, biscuits and pasta products

The whole of the grain from all cereal types (including buck-wheat) regardless of their presentation, but from which no fraction other than hulls has been removed

Fractional products and by-products of cereal grains other than oils included in category 15

These products and by-products shall contain not more than 25% fibre in the dry matter

The whole of the seed or fruit from all types of oil seeds and oil fruits regardless of their presentation, but from which no fractions other than hulls or shells have been removed

Fractional products and by-products of oil seeds and oil fruits other than oils and fats included in category 15

These products and by-products shall contain not more than 25% fibre in the dry matter unless they contain more than 5% oils and fats in the dry matter, or more than 15% protein in the dry matter

Whole and fractional products and by-products of legume seeds other than leguminous oil seeds included in categories 3 and 4

The products and by-products shall contain not more than 25% fibre in the dry matter

Products and by-products derived from tubers and roots other than sugar beet included in category 7

These products and by-products shall contain not more than 25% fibre in the dry matter

Products and by-products of sugar beet and sugar cane

These products and by-products shall contain not more than 25% tibre in the dry matter

Products and by-products of fruit processing

These products and by-products shall not contain more than 25% fibre in the dry matter, unless they contain more than 5% oils and fats in the dry matter, or more than 15% protein in the dry matter

Aerial parts of forage plants, cut while green, artificially or naturally dried

These products shall contain not more than 25% fibre in the dry matter unless they contain more than 15% protein in the dry matter

Feed ingredients containing more than 25% fibre in the dry matter, such as straw, hulls and chaff, other than products included in categories 5, 6 and 9

Products derived from the processing of milk, other than separated milk fats included in category 15

Products from the processing of warm-blooded land animal waste as defined in Article 2 of Council Directive 90/667/EEC, excluding fat included in category 15, and which are substantially free of hooves, horn, bristle, unhydrolyzed hair and feathers, as well as mammalian digestive tract content. Also excluding products containing more than 50% ash in the dry matter included in category 14

Whole or part of fish and other cold blooded marine animals, including products from fish processing other than fish oil and its derivations included in category 15. Also excluding products containing more than 50% ash in the dry matter included in category 14

Inorganic or organic materials containing more than 50% ash in the dry matter other than materials containing more than 5% of ash insoluble in hydrochloric acid in the dry matter

Oils and fats from animal and vegetable sources, and their derivatives

Waste and surplus materials from the bakery and pasta industries

1.01

Oats

Grains of Avena sativa L. and other cultivars of oats

1.02

Oat flakes

Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks

1.03

Oat middlings

By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm

1.04

Oat hulls and bran

By -product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran

1.05

Barley

Grains of Hordeum vulgure L.

1.06

Barley middlings

By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour

1.07

Rice, broken

By-product of the preparation of polished or glazed rice Oryza sativu L. It consists principally of undersized and/or broken grains

1.08

Rice bran (brown)

By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ

1.09

Rice bran (white)

By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ

1.10

Rice bran with calcium carbonate

By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process

1.11

Fodder meal of pre-cooked rice

By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process

1.12

Rice germ, expeller

By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere

1.13

Rice germ, extracted

By-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere

1.14

Rice starch

Technically pure rice starch

1.15

Millet

Grains of Panicum miliaceum L.

1.16

Rye

Grains of Secale cereale L.

1.17

Rye middlings

By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste

1.18

Rye feed

By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran

1.19

Rye bran

By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed

1.20

Sorghum

Grains of Sorghum bicolor (L.) Moench s.i.

1.21

Wheat

Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat

1.22

Wheat middlings

By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste

1.23

Wheat feed

By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran

1.24

Wheat bran1

By product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins, and of particles of grain from which the greater part of the endosperm has been removed

1.25

Wheat germ

By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

1.26

Wheat gluten

Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch

1.27

Wheat gluten feed

Dried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added

1.28

Wheat starch

Technically pure wheat starch

1.29

Spelt

Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum

1.30

Triticale

Grains of the Triticum X Secale hybrid

1.31

Maize

Grains of Zea mays L.

1.32

Maize middlings

By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endospetm has been removed than in maize bran

1.33

Maize bran

By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles

1.34

Maize germ, expeller

By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere

1.35

Maize germ, extracted

By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere

1.36

Maize gluten feed1

Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added

1.37

Maize gluten

Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch

1.38

Maize starch

Technically pure maize starch

1.39

Pre-gelatinized maize starch2

Heat treated maize starch, having the property of marked swelling on contact with cold water

1.40

Malt culms

By-product of malting, consisting mainly of dried rootlets of germinated cereals

1.41

Brewers' dried grains

By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products

1.42

Distillers' dried grains

By-product of alcohol distilling obtained by drying solid residues of fermented grain

1.43

Distillers' dark grains3

By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added

2.01

Groundnut, partially decorticated, expeller

By-product of oil manufacture, obtained by pressing of Tartially decorticated groundnuts Arachis hypogaea L. 2nd other species of Arachis. (Maximum fibre content 16% in the dry matter)

2.02

Groundnut, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter)

2.03

Groundnut, decorticated, expeller

By-product of oil manufacture, obtained by pressing of decorticated groundnuts

2.04

Groundnut, decorticated, extracted

By-product of oil manufacture, obtained by extraction of decorticated groundnuts

2.05

Rape seed1

Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. Glauca (Roxb.) O. E. Schulz and of rape Brassica campestris L. ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)

2.06

Rape seed, expeller1

By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94%)

2.07

Rape seed, extracted1

By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)

2.08

Rape seed hulls

By-products obtained during dehulling of rape seeds

2.09

Safflower seed, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.

2.10

Copra, expeller

By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

2.11

Copra, extracted

By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm

2.12

Palm kernel, expeller

By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed

2.13

Palm kernel, extracted

By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed

2.14

Soya (bean), toasted

Soya beans Glycine max. L. Merr. subjected to an appropriate heat treatment

2.15

Soya (bean), extracted, toasted

By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.)

2.16

Soya (bean), dehulled, extracted, toasted

By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment

2.17

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans

2.18

Soya (bean) oil

Oil obtained from soya beans

2.19

Soya (bean) hulls

By-product obtained during dehulling of soya beans

2.20

Cotton seed

Seeds of cotton Gossypium spp. from which the fibres have been removed

2.21

Cotton seed, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum content fibre 22.5% in the dry matter)

2.22

Cotton seed, expeller

By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed

2.23

Niger seed, expeller

By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass.

2.24

Sunflower seed

Seeds of the sunflower Helianthus annuus L.

2.25

Sunflower seed, extracted

By-product of oil manufacture, obtained by extraction of seeds of the sunflower

2.26

Sunflower seed, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum content fibre 27.5% in the dry matter)

2.27

Linseed

Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)

2.28

Linseed, expeller

By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)

2.29

Linseed, extracted

By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)

2.30

Olive pulp

By-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel

2.31

Sesame seed, expeller

By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L.

2.32

Cocoa bean, partially decorticated, extracted

By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans, Theabroma cacao L. from which part of the husks has been removed

3.01

Chick peas

Seeds of Cicer arietinum L.

3.02

Guar meal, extracted

By-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub.

3.03

Ervil

Seeds of .Ervum ervilia L.

3.04

Chickling vetch1

Seeds of Luthyrus sativus L. submitted to an appropriate heat treatment

3.05

Lentils

Seeds of Lens culinaris a.o. Medik

3.06

Sweet lupins

Seeds of Lupinus spp. low in bitter seed content

3.07

Beans, toasted

Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectins

3.08

Peas

Seeds of Pisum spp.

3.09

Pea middlings

By-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins

3.10

Pea bran

By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas

3.11

Horse beans

Seeds of Vacia faba L. spp. faba var. equina Pers. and var. minuta (Alef) Mansf.

3.12

Monantha vetch

Seeds of Vicia monanthos Desf.

3.13

Vetches

Seeds of Vicia sativa L. var. sativa and other varieties

4.01

(Sugar) Beet pulp

By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar-beet Beta vulgaris L. ssp. vulgaris var. altissima Doell

4.02

(Sugar) Beet molasses

By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar

4.03

(Sugar) Beet pulp, molassed

By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added

4.04

(Sugar) Beet vinasse

By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances

4.05

(Beet) Sugar2

Sugar extracted from sugar beet

4.06

Sweet potato

Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation

4.07

Manioc

Roots of Manihot esculenta Crantz, regardless of their presentation

4.08

Manioc starch, puffed

Starch obtained from manioc roots, greatly expanded by appropriate heat treatment

4.09

Potato pulp

By-product of the extraction of potato starch Solanum tuberosum L.

4.10

Potato starch

Technically pure potato starch

4.11

Potato protein

Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch

5.01

Carob pods

Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed

5.02

Citrus pulp

By-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice

5.03

Apple pomace

By-product obtained by pressing apples Malus spp. during the production of apple juice

5.04

Tomato pulp

By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice

5.05

Grape pulp

By-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out

5.06

Grape pips

By-product of the processing of grapes composed of pips, practically exempt of other components

6.01

Lucerne meal1

Product obtained by drying and milling young luceme Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%)

6.02

Lucerne pomace

Dried by-product obtained by pressing juice from lucerne

6.03

Lucerne protein concentrate

Product obtained by artifically drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins

6.04

Clover meal1

Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%)

6.05

Grass meal1

Product obtained by drying and milling young forage plants

6.06

Wheat straw

Straw of wheat

6.07

Wheat straw, treated2

Product obtained by an appropriate treatment of wheat straw

7.01

(Sugar) Cane molasses

By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar-cane Saccharum officinarum L.

7.02

(Sugar) Cane vinasse

By-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances

7.03

(Cane) Sugar3

Sugar extracted from sugar-cane

7.04

Seaweed meal

Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content

8.01

Skimmed-milk powder

Product obtained by drying milk from which most of the fat has been separated

8.02

Buttermilk powder

Product obtained by drying the liquid which remains after butter churning

8.03

Whey powder

Product obtained by drying the liquid which remains after cheese, quark, casein making or similar processes

8.04

Whey powder, low in sugar

Product obained by drying whey from which the lactose has been partly removed

8.05

Whey protein powder4

Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment

8.06

Casein powder

Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet

8.07

Lactose powder

The sugar separated from milk or whey by purification and drying

9.01

Meat meal1

Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content. (Minimum protein content 50% on a dry matter basis)

9.02

Meat and bone meal1

Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as u-cl1 as digestive tract content

9.03

Bone meal

Product obtained by drying, heating and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content

9.04

Greaves

Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin

9.05

Poultry offal meal1

Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers

9.06

Feather meal, hydrolysed

Product obtained by hydrolysing, drying and grinding poultry feathers

9.07

Blood meal

Product obtained by drying the blood of slaughtered warm-bldoded animals. The product must be substantially free of foreign matter

9.08

Animal fat

Product composed of fat from warm-blooded land animals

10.01

Fish meal1

Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added

10.02

Fish solubles, condensed

Stabilized product composed of press juice obtained during manufacture of fish meal from which much of the fish oil and some of the water has been removed

10.03

Fish oil

Oil obtained from fish

10.04

Fish oil, refined, hardened

Oil obtained from fish which has been refined and subjected to hydrogenation

11.01

Calcium carbonate2

Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution

11.02

Calcium and magnesium carbonate

Natural mixture of calcium carbonate and magnesium carbonate

11.03

Calcareous marine algae (Maerl)

Product of natural origin obtained from calcareous algae, ground or granulated

11.04

Magnesium oxide

Technically pure magnesium oxide (MgO)

11.05

Kieserite

Natural magnesium sulphate (MgSO₄.H₂O)

11.06

Dicalcium phosphate3

Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄.xH₂O)

11.07

Mono-dicalcium phosphate

Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate

11.08

Defluorinated rock-phosphate

Product obtained by grinding purified and appropriately defluorinated natural phosphates

11.09

Degelatinized bone meal

Degelatinized, sterilized and ground bones from which the fat has been removed

11.10

Mono-calcium phosphate

Technically pure calcium-bis(dihydrogenphosphate) (Ca(H₂–.PO₄).xH₂O)

11.11

Calcium-magnesium phosphate

Technically pure calcium magnesium phosphate

11.12

Mono-ammonium phosphate

Technically pure mono-ammonium phosphate (NH₄H₂PO₄)

11.13

Sodium chloride1

Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt

12.01

Bakery waste

By-product obtained from the manufacture of biscuits, cake or bread

12.02

Confectionery waste

By-product obtained from the manufacture of chocolate, sweets and other confectionery

12.03

Fatty acids

By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin

12.04

Salts of fatty acids2 Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide

Concentration

Increase in certain contents by removing water or other constituents

Concentrate

Removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated

Decortication3

Drying

Dehydration by artificial or natural processes in order to preserve the product

Dried (sun or artificially)

Extraction

Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent

Extracted (in case of oil-containing materials)

Molasses, pulp (in case of products containing sugar or other water soluble components)

Extrusion

Pressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization

Extruded

Flaking

Rolling of moist heat-treated material

Flakes

Flour milling

Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)

Flour, bran, middlings

Heat treatment/ heating

General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material

Toasted, cooked, puffed, heat-treated

Hydrogenation

Treatment of oils and fats to achieve a higher melting point

Hardened

Hydrolysis

Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali

Hydrolysed

Pressing

Removal by mechanical pressure (either by a screw or other type of press) and possibly some heat, of fat/oil from oil-rich materials, or of juice from fruits or other vegetable products

Expeller1 in case of oil-containing material(s)

Pulp, pomace (in case of fruits, etc.)

Pelleting

Compaction into a moulded form of presentation

Pellet

Pregelatinization

Modification of starch to improve markedly its swelling properties in cold water

Pregelatinized

Refining

Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment

Refined

Wet-milling

Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch

Germ, gluten, starch