Cheese

Any type of cheese or mixture of cheese

The labelling of the food of which the cheese is an ingredient must not refer to a specific type of cheese

Cocoa butter

Press, expeller or refined cocoa butter

Crumbs or rusks,as is appropriate

Any type of crumbed, baked cereal product

Crystallised fruit

Any crystallised fruit

The proportion of crystallised fruit in the food of which it is an ingredient must not exceed 10 per cent

Dextrose

Anhydrous dextrose or dextrose monohydrate

Fat

Any refined fat

The generic name must be accompanied by either—

1. (a)

   the description “animal” or “vegetable”, as is appropriate, or

2. (b)

   an indication of the specific animal origin or the specific vegetable origin of the fat, as is appropriate.

In the case of an hydrogenated fat, the generic name must also be accompanied by the description “hydrogenated”.

Fish

Any species of fish

The labelling of the food of which the fish is an ingredient must not refer to a specific species of fish

Flour

Any mixture of flour derived from two or more cereal species

The generic name shall be followed by a list of the cereals from which the flour is derived in descending order of weight

Glucose syrup

Glucose syrup or anhydrous glucose syrup

Gum base

Any type of gum preparation used in the preparation of chewing gum

Herb, herbs or mixed herbs

Any herb or parts of a herb or combination of two or more herbs or parts of herbs

The proportion of herb or herbs in the food of which it or they are an ingredient must not exceed 2 per cent by weight of the food

Milk proteins

Any caseins, caseinates or whey proteins, or any mixture of these

Oil

Any refined oil, other than olive oil

The generic name must be accompanied by either—

1. (a)

   the description “animal” or “vegetable”, as is appropriate, or

2. (b)

   an indication of the specific animal origin or the specific vegetable origin of the oil, as is appropriate.

In the case of an hydrogenated oil, the generic name must also be accompanied by the description “hydrogenated”.

Spice, spices or mixed spices

Any spice or any combination of two or more spices

The proportion of spice or spices in the food of which it or they are an ingredient must not exceed 2 per cent by weight of the food

Starch

Any unmodified starch or any starch which has been modified either by physical means or by enzymes

Sugar

Any type of sucrose

Vegetables

Any mixture of vegetables

The proportion of vegetables in the food of which they are an ingredient must not exceed 10 per cent by weight of the food

Wine

Any type of wine defined in Council Regulation (EEC) No. 822/87