{
  "url": "https://openlegislation.uk/eu-regulation-2011-10/annex-III/division-3",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-10/annex-III/division-3.json",
  "legislation": "eur/2011/10",
  "legislation_title": "Commission Regulation (EU) No 10/2011 of 14 January 2011 on plastic materials and articles intended to come into contact with food (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2011-10",
  "path": "annex/III/division/3",
  "kind": "division",
  "number": "3",
  "heading": "Specific assignment of food simulants to foods for migration testing of materials and articles not yet in contact with food",
  "text": "For testing migration from materials and articles not yet in contact with food the food simulants that corresponds to a certain food category shall be chosen according to Table 2 below.\nFor testing migration from materials and articles intended to come into contact with foods not listed in Table 2 below, or a combination of foods, the general food simulant assignments in point 2 shall be used for specific migration testing, and for overall migration testing the food simulant assignments in point 4 shall be applicable.\nTable 2 contains the following information:\nColumn 1 (Reference number): contains the reference number of the food category\nColumn 2 (Description of food): contains a description of the foods covered by the food category\nColumn 3 (Food simulants): contains sub-columns for each of the food simulants\nThe food simulant for which a cross is contained in the respective sub-column of column 3 shall be used when testing migration of materials and articles not yet in contact with food.\nFor food categories where in sub-column D2 or E the cross is followed by an oblique stroke and a figure, the migration test result shall be corrected by dividing the result by this figure. The corrected test result shall then be compared to the migration limit to establish compliance. The test results for substances that shall not migrate in detectable quantities shall not be corrected in this way.\nFor food category 01.04 food simulant D2 shall be replaced by 95 % ethanol.\nFor food categories where in sub-column B the cross is followed by (*) the testing in food simulant B can be omitted if the food has a pH of more than 4,5.\nFor food categories where in sub-column D2 the cross is followed by (**) the testing in food simulant D2 can be omitted if it can be demonstrated that there is no ‘ fatty contact ’ with the plastic food contact material.\nTable 2\nfood category specific assignment of food simulants\n(1)\n(2)\n(3)\nReference number\nDescription of food\nFood simulants\nA\nB\nC\nD1\nD2\nE\n01\nBeverages\n01.01\nNon-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than or equal to 6 % vol.:\nA.\nClear drinks:\nWater, ciders, clear fruit or vegetable juices of normal strength or concentrated, fruit nectars, lemonades, syrups, bitters, infusions, coffee, tea, beers, soft drinks, energy drinks and the like, flavoured water, liquid coffee extract\nX(*)\nX\nB.\ncloudy drinks:\njuices and nectars and soft drinks containing fruit pulp, musts containing fruit pulp, liquid chocolate\nX(*)\nX\n01.02\nAlcoholic beverages of an alcoholic strength of between 6 %vol and 20 %.\nX\n01.03\nAlcoholic beverages of an alcoholic strength above 20 % and all cream liquors\nX\n01.04\nMiscellaneous: undenaturated ethyl alcohol\nX(*)\nSubstitute 95 % ethanol\n02\nCereals, cereal products, pastry, biscuits, cakes and other bakers’ wares\n02.01\nStarches\nX\n02.02\nCereals, unprocessed, puffed, in flakes (including popcorn, corn flakes and the like)\nX\n02.03\nCereal flour and meal\nX\n02.04\nDry pasta e.g. macaroni, spaghetti and similar products and fresh pasta\nX\n02.05\nPastry, biscuits, cakes, bread, and other bakers’ wares, dry:\nA.\nWith fatty substances on the surface\nX/3\nB.\nOther\nX\n02.06\nPastry, cakes, bread, dough and other bakers’ wares, fresh:\nA.\nWith fatty substances on the surface\nX/3\nB.\nOther\nX\n03\nChocolate, sugar and products thereof\nConfectionery products\n03.01\nChocolate, chocolate-coated products, substitutes and products coated with substitutes\nX/3\n03.02\nConfectionery products:\nA.\nIn solid form:\nI.\nWith fatty substances on the surface\nX/3\nII.\nOther\nX\nB.\nIn paste form:\nI.\nWith fatty substances on the surface\nX/2\nII.\nMoist\nX\n03.03\nSugar and sugar products\nA.\nIn solid form: crystal or powder\nX\nB.\nMolasses, sugar syrups, honey and the like\nX\n04\nFruit, vegetables and products thereof\n04.01\nFruit, fresh or chilled:\nA.\nunpeeled and uncut\nX/10\nB.\npeeled and/or cut\nX\nX (*)\n04.02\nProcessed fruit:\nA.\nDried or dehydrated fruits, whole, sliced, flour or powder\nX\nB.\nFruit in the form of purée, preserves, pastes or in its own juice or in sugar syrup (jams, compote, and similar products)\nX(*)\nX\nC.\nFruit preserved in a liquid medium:\nI.\nIn an oily medium\nX\nII.\nIn an alcoholic medium\nX\n04.03\nNuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others):\nA.\nShelled, dried, flaked or powdered\nX\nB.\nShelled and roasted\nX\nC.\nIn paste or cream form\nX\nX\n04.04\nVegetables, fresh or chilled:\nA.\nunpeeled and uncut\nX/10\nB.\npeeled and/or cut\nX\nX (*)\n04.05\nProcessed vegetables:\nA.. Dried or dehydrated vegetables whole, sliced or in the form of flour or powder.\nX\nB.\n( obsolete )\nC.\nVegetables in the form of purée, preserves, pastes or in its own juice (including pickled and in brine).\nX (*)\nX\nD.\nPreserved vegetables:\nI.\nIn an oily medium\nX\nX\nII.\nIn an alcoholic medium\nX\n05\nFats and oils\n05.01\nAnimals and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)\nX\n05.02\nMargarine, butter and other fats and oils made from water emulsions in oil\nX/2\n06\nAnimal products and eggs\n06.01\nFish:\nA.\nFresh, chilled, processed, salted or smoked including fish eggs\nX\nX/3(**)\nB.\nPreserved fish:\nI.\nIn an oily medium\nX\nX\nII.\nIn an aqueous medium\nX(*)\nX\n06.02\nCrustaceans and molluscs (including oysters, mussels, snails)\nA.\nFresh within the shell\nB.\nShell removed, processed, preserved or cooked with the shell\nI.\nIn an oily medium\nX\nX\nII.\nIn an aqueous medium\nX(*)\nX\n06.03\nMeat of all zoological species (including poultry and game):\nA.\nFresh, chilled, salted, smoked\nX\nX/4(**)\nB.\nProcessed meat products (such as ham, salami, bacon, sausages, and other) or in the form of paste, creams\nX\nX/4(**)\nC.\nMarinated meat products in an oily medium\nX\nX\n06.04\nPreserved meat:\nA.\nIn an fatty or oily medium\nX\nX/3\nB.\nIn an aqueous medium\nX(*)\nX\n06.05\nWhole eggs, egg yolk, egg white\nA.\nPowdered or dried or frozen\nX\nB.\nLiquid and cooked\nX\n07\nMilk products\n07.01\nMilk\nA.\nMilk and milk based drinks whole, partly dried and skimmed or partly skimmed\nX\nB.\nMilk powder including infant formula (based on whole milk powder)\nX\n07.02\nFermented milk such as yoghurt, buttermilk and similar products\nX(*)\nX\n07.03\nCream and sour cream\nX(*)\nX\n07.04\nCheeses:\nA.\nWhole, with not edible rind\nX\nB.\nNatural cheese without rind or with edible rind (gouda, camembert, and the like) and melting cheese\nX/3(**)\nC.\nProcessed cheese (soft cheese, cottage cheese and similar)\nX(*)\nX\nD.\nPreserved cheese:\nI.\nIn an oily medium\nX\nX\nII.\nIn an aqueous medium (feta, mozarella, and similar)\nX(*)\nX\n08\nMiscellaneous products\n08.01\nVinegar\nX\n08.02\nFried or roasted foods:\nA.\nFried potatoes, fritters and the like\nX\nX/5\nB.\nOf animal origin\nX\nX/4\n08.03\nPreparations for soups, broths, sauces, in liquid, solid or powder form (extracts, concentrates); homogenised composite food preparations, prepared dishes including yeast and raising agents\nA.\nPowdered or dried:\nI.\nWith fatty character\nX/5\nII.\nOther\nX\nB.\nany other form than powdered or dried:\nI.\nWith fatty character\nX\nX(*)\nX/3\nII.\nOther\nX(*)\nX\n08.04\nSauces:\nA.\nWith aqueous character\nX(*)\nX\nB.\nWith fatty character e.g. mayonnaise, sauces derived from mayonnaise, salad creams and other oil/water mixtures e.g. coconut based sauces\nX\nX(*)\nX\n08.05\nMustard (except powdered mustard under heading 08.14)\nX\nX(*)\nX/3(**)\n08.06\nSandwiches, toasted bread pizza and the like containing any kind of foodstuff\nA.\nWith fatty substances on the surface\nX\nX/5\nB.\nOther\nX\n08.07\nIce-creams\nX\n08.08\nDried foods:\nA.\nWith fatty substances on the surface\nX/5\nB.\nOther\nX\n08.09\nFrozen or deep-frozen foods\nX\n08.10\nConcentrated extracts of an alcoholic strength equal to or exceeding 6 % vol.\nX(*)\nX\n08.11\nCocoa:\nA.\nCocoa powder, including fat-reduced and highly fat reduced\nX\nB.\nCocoa paste\nX/3\n08.12\nCoffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered\nX\n08.13\nAromatic herbs and other herbs such as camomile, mallow, mint, tea, lime blossom and others\nX\n08.14\nSpices and seasonings in the natural state such as cinnamon, cloves, powdered mustard, pepper, vanilla, saffron, salt and other\nX\n08.15\nSpices and seasoning in oily medium such as pesto, curry paste\nX",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Regulation (EU) 2016/1416 of 24 August 2016 amending and correcting Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food (Text with EEA relevance)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2011/10/annex/III/division/3",
    "retrieved_at": "2026-11-01T14:50:23.550534+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}