{
  "url": "https://openlegislation.uk/eu-regulation-2011-1169/annex-VII/part-B",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-1169/annex-VII/part-B.json",
  "legislation": "eur/2011/1169",
  "legislation_title": "Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2011-1169",
  "path": "annex/VII/part/B",
  "kind": "division",
  "number": "PART B —",
  "heading": "DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF A CATEGORY RATHER THAN A SPECIFIC NAME",
  "text": "Without prejudice to Article 21, ingredients which belong to one of the categories of foods listed below and are constituents of another food may be designated by the name of that category rather than the specific name.\nCouncil Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).\nThe 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.\nFor labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned.\nDefinition of category of food\nDesignation\n1.\nRefined oils of animal origin\n‘Oil’, together with either the adjective ‘animal’, or the indication of specific animal origin.\nThe expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil\n2.\nRefined fats of animal origin\n‘Fat’, together with either the adjective ‘animal’ or the indication of specific animal origin.\nThe expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat\n3.\nMixtures of flour obtained from two or more cereal species\n‘Flour’, followed by a list of the cereals from which it has been obtained, in descending order by weight\n4.\nStarches, and starches modified by physical means or by enzymes\n‘Starch’\n5.\nAll species of fish where the fish constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific species of fish\n‘Fish’\n6.\nAll types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific type of cheese\n‘Cheese’\n7.\nAll spices not exceeding 2 % by weight of the food\n‘Spice(s)’ or ‘mixed spices’\n8.\nAll herbs or parts of herbs not exceeding 2 % by weight of the food\n‘Herb(s)’ or ‘mixed herbs’\n9.\nAll types of gum preparations used in the manufacture of gum base for chewing gum\n‘Gum base’\n10.\nAll types of crumbed baked cereal products\n‘Crumbs’ or ‘rusks’ as appropriate\n11.\nAll types of sucrose\n‘Sugar’\n12.\nAnhydrous dextrose or dextrose monohydrate\n‘Dextrose’\n13.\nGlucose syrup and anhydrous glucose syrup\n‘Glucose syrup’\n14.\nAll types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof\n‘Milk proteins’\n15.\nPress, expeller or refined cocoa butter\n‘Cocoa butter’\n16.\nAll types of wine as covered by Part 2 of Annex 7 to Regulation (EU) No 1308/2013 of the European Parliament and of the Council establishing a common organisation of the markets in agricultural products\n‘Wine’\n17.\nSkeletal 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 food.\nMaximum fat and connective tissue contents for ingredients designated by the term ‘… meat’\nThe collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the hydroxyproline content multiplied by a factor of 8.\nSpecies\nFat content\nCollagen/meat protein ratio\n—\nMammals (other than rabbits and porcines) and mixtures of species with mammals predominating,\n25 %\n25 %\n—\nPorcines,\n30 %\n25 %\n—\nBirds and rabbits,\n15 %\n10 %\nIf 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.\nThe products covered by the definition of ‘mechanically separated meat’ are excluded from this definition\n‘… meat’ and the name(s) of the animal species from which it comes\n18.\nAll types of products covered by the definition of ‘mechanically separated meat’\n‘mechanically separated meat’ and the name(s) of the animal species from which it comes",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Words in Annex 7 Pt. B substituted (31.12.2020) by The Food (Amendment) (EU Exit) Regulations 2019 (S.I. 2019/529), regs. 1, 5(29)(a); 2020 c. 1, Sch. 5 para. 1(1)"
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the hydroxyproline content multiplied by a factor of 8."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2011/1169/annex/VII/part/B",
    "retrieved_at": "2026-11-01T14:49:47.564047+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."
}