Appendix II
United Kingdom
F1Spreadable fats
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| Fat group | Sales description | Product categories |
|---|---|---|
| Definitions | Additional description of the category with an indication of the % fat content by weight | |
A. Milk fats Products in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived exclusively from milk and/or certain milk products, for which the fat is the essential constituent of value. However, other substances necessary for their manufacture may be added, provided those substances are not used for the purpose of replacing, either in whole or in part, any milk constituents. | 1. Butter | The product with a milk-fat content of not less than 80 % but less than 90 %, a maximum water content of 16 % and a maximum dry non-fat milk-material content of 2 %. |
2. Three-quarter fat butter | The product with a milk-fat content of not less than 60 % but not more than 62 %. | |
3. Half fat butter | The product with a milk-fat content of not less than 39 % but not more than 41 %. | |
4. Dairy spread X % | The product with the following milk-fat contents:
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B. Fats Products in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of not more than 3 % or the fat content. | 1. Margarine | The product obtained from vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2. Three-quarter-fat margarine | The product obtained from vegetable and/or animal fats with a fat content of not less than 60 % but nor more than 62 %. | |
3. Half-fat margarine | The product obtained from vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4. Fat spreads X % | The product obtained from vegetable and/or animal fats with the following fat contents:
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C. Fats composed of plant and/or animal products Products in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animals fats suitable for human consumption, with a milk-fat content of between 10 % and 80 % of the fat content. | 1. Blend | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 80 % but less than 90 %. |
2. Three-quarter-fat blend | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 60 % but not more than 62 %. | |
3. Half-fat blend | The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 39 % but not more than 41 %. | |
4. Blended spread X % | The product obtained from a mixture of vegetable and/or animal fats with the following fat contents:
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X1The milk-fat component of the products listed in this Appendix may be modified only by physical processes.
Annotations
Textual amendments
- F1
Annex 7 Appendix 2 Table footnotes omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products Framework (Miscellaneous Amendments, etc.) (EU Exit) Regulations 2019 (S.I. 2019/821), regs. 1, 82(12); 2020 c. 1, Sch. 5 para. 1(1)
Editorial notes
Notes on Annex VII
Textual amendments
- F1
Words in Annex 7 omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products Framework (Miscellaneous Amendments, etc.) (EU Exit) Regulations 2019 (S.I. 2019/821), regs. 1, 82(2); 2020 c. 1, Sch. 5 para. 1(1)
Modifications
- C1
Annex 7: power to modify conferred (11.11.2020 for specified purposes and 11.1.2021 otherwise) by Agriculture Act 2020 (c. 21), ss. 41, 57(1)(b)(c)(6)