# Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance), Division 1: Cereal grains and products derived thereof

Extent: E+W+S+N.I.

The name may be supplemented by the cereal species.
Please note that ‘ maize ’ can either be referred to as such or as ‘ corn ’
If this product has been subject to a finer milling the word ‘ fine ’ may be added to the name or the name may be replaced by a corresponding denomination.
Number
Name
Description
Compulsory declarations
1.1.1
Barley
Grains of Hordeum vulgare L. It may be rumen protected
1.1.2
Barley, puffed
Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure
Starch
1.1.3
Barley, roasted
Product of barley roasting process which is partially roasted with low colour
Starch, if > 10 %
Crude protein, if > 15 %
1.1.4
Barley flakes
Product obtained by steaming or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.
Starch
1.1.5
Barley fibre
Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre.
Crude fibre
Crude protein, if > 10 %
1.1.6
Barley hulls
Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains
Crude fibre
Crude protein, if > 10 %
1.1.7
Barley middlings
Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings.
Crude fibre
Starch
1.1.8
Barley protein
Product from barley obtained after starch and bran separation. It consists principally of protein.
Crude protein
1.1.9
Barley protein feed
Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm.
Moisture, if < 45 % or > 60 %
If moisture < 45 %:
Crude protein
Starch
1.1.10
Barley solubles
Product from barley obtained after wet protein and starch extraction
Crude protein
1.1.11
Barley bran
Product of flour manufacture, obtained from screened grains of dehusked barley. 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.
Crude fibre
1.1.12
Liquid barley starch
Secondary starch fraction from the production of starch from barley
If moisture < 50 %:
Starch
1.1.13
Malting barley screenings
Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process
Crude fibre
Crude ash if > 2,2 %
1.1.14
Malting barley and malt fines
Product consisting of fractions of barley kernels and malt separated during the production of malt
Crude fibre
1.1.15
Malting barley husks
Product from malting barley cleaning consisting of fractions of husk and fines
Crude fibre
1.1.16
Barley distillers solids, wet
Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein
1.1.17
Barley distillers solubles, wet
Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.
Moisture, if < 45 % or > 70 %
If moisture < 45 %:
Crude protein
1.1.18
Malt
Product from germinated cereals, dried, milled and/or extracted
1.1.19
Malt rootlets
Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.
1.2.1
Maize
Grains of Zea mays L. ssp. mays . It may be rumen protected.
1.2.2
Maize flakes
Product obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks.
Starch
1.2.3
Maize middlings
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 endosperm has been removed than in maize bran. It may contain some maize germ fragments.
Crude fibre
Starch
Crude fat if > 5 %
1.2.4
Maize bran
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.
Crude fibre
1.2.5
Maize cobs
Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.
Crude fibre
Starch
1.2.6
Maize screenings
Fraction of maize kernels separated by the screening process at product intake
1.2.7
Maize fibre
Product from the manufacture of maize starch. It consists principally of fibre.
Moisture, if < 50 % or > 70 %
If moisture < 50 %:
Crude fibre
1.2.8
Maize gluten
Product from the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.
Moisture, if < 70 % or > 90 %
If moisture < 70 %:
Crude protein
1.2.9
Maize gluten feed
Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.
Moisture, if < 40 % or > 65 %
If moisture < 40 %:
Crude protein
Crude fibre
Starch
1.2.10
Maize germ
Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.
Moisture, if < 40 % or > 60 %
If moisture < 40 %:
Crude protein
Crude fat
1.2.11
Maize germ expeller
Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere
Crude protein
Crude fat
1.2.12
Maize germ meal
Product of oil manufacture, obtained by extraction of processed maize germ.
Crude protein
1.2.13
Crude maize germ oil
Oil obtained from maize germ
Moisture, if > 1 %
1.2.14
Maize, puffed
Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure
Starch
1.2.15
Maize steep liquor
Concentrated liquid fraction from the steeping process of corn
Moisture, if < 45 % or > 65 %
If moisture < 45 %:
Crude protein
1.2.16
Sweet corn silage
By-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels.
Crude fibre
1.2.17
Crushed degerminated (degermed) Maize
Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.
Crude fibre
Starch
1.2.18
Maize grits
Hard, flinty portions of ground maize containing little or no bran or germs.
Crude fibre
Starch
1.3.1
Millet
Grains of Panicum miliaceum L.
1.4.1
Oats
Grains of Avena sativa L. and other cultivars of oats
1.4.2
Dehulled oats
Dehulled grains of oats. It may be steam treated.
1.4.3
Oat flakes
Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.
Starch
1.4.4
Oat middlings
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
Crude fibre
Starch
1.4.5
Oat bran
Product of flour manufacture, obtained from screened grains of dehusked oat. It consists principally of fragments of the outer skins and particles of grain from which the greater part of the endosperm has been removed.
Crude fibre
1.4.6
Oat hulls
Product obtained during dehulling of oat grains
Crude fibre
1.4.7
Oat, puffed
Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure
Starch
1.4.8
Oat groats
Cleaned oats with the hull removed
Crude fibre
Starch
1.4.9
Oat flour
Product obtained by milling of oat grains
Crude fibre
Starch
1.4.10
Fodder oat flour
Oats product with high content in starch, after decortication
Crude fibre
1.4.11
Oat feed
Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.
Crude Fibre
1.5.1
Quinoa seed, extracted
Cleaned whole seed of the quinoa plant ( Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed
1.6.1
Broken rice
Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.
Starch
1.6.2
Milled rice
Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.
Starch
1.6.3
Pre-gelatinised rice
Product obtained from milled or broken rice by pre-gelatinisation
Starch
1.6.4
Extruded rice
Product obtained by extruding rice flour
Starch
1.6.5
Rice flakes
Product obtained by flaking pre-gelatinised rice kernels or broken kernels
Starch
1.6.6
Husked rice
Paddy ( Oryza sativa L.) from which the husk only has been removed. It may be parboiled. The processes of husking and handling may result in some loss of bran.
Starch
Crude fibre
1.6.7
Ground fodder rice
Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted
Starch
1.6.8
Rice flour
Product obtained by grinding milled rice. The rice may have been parboiled.
Starch
1.6.9
Husked rice, flour
Product obtained by grinding husked rice. The rice may have been parboiled.
Starch
Crude fibre
1.6.10
Rice bran
Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.
Crude fibre
1.6.11
Rice bran with calcium carbonate
Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.
Crude fibre
Calcium carbonate
1.6.12
Defatted rice bran
Rice bran resulting from oil extraction. It may be rumen protected
Crude fibre
1.6.13
Rice bran oil
Oil extracted from stabilised rice bran
1.6.14
Rice middlings
Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate.
Starch, if > 20 %
Crude protein, if > 10 %
Crude fat, if > 5 %
Crude fibre
1.6.15
Rice middlings with calcium carbonate
Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.
Starch
Crude protein
Crude fat
Crude fibre
Calcium carbonate
1.6.16
Rice
Grains of Oryza sativa L. It may be rumen protected
1.6.17
Rice germ
Product obtained during rice milling, mainly consisting of the embryo
Crude fat
Crude protein
1.6.18
Rice germ expeller
Product remaining after rice germ has been crushed to expel the oil
Crude protein
Crude fat
Crude fibre
1.6.20
Rice protein
Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying
Crude protein
1.6.21
Liquid rice feed
Concentrated liquid product of wet milling and sieving rice
Starch
1.6.22
Rice, puffed
Product obtained by expanding rice kernels or broken kernels
Starch
1.6.23
Rice, fermented
Product obtained by fermentation of rice
Starch
1.6.24
Malformed rice, milled/chalky rice, milled
Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken. It may be parboiled.
Starch
1.6.25
Immature rice, milled
Product obtained during rice milling, mainly consisting of immature and/or chalky kernels
Starch
1.7.1
Rye
Grains of Secale cereale L.
1.7.2
Rye middlings
Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.
Starch
Crude fibre
1.7.3
Rye feed
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.
Starch
Crude fibre
1.7.4
Rye bran
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
Starch
Crude fibre
1.8.1
Sorghum; [Milo]
Grains/seeds of Sorghum bicolor (L.) Moench
1.8.2
Sorghum white
Grains of specific cultivars of Sorghum with a white seed coat.
1.8.3
Sorghum feed
Dried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added
Crude protein
1.9.1
Spelt
Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum
1.9.2
Spelt bran
Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.
Crude fibre
1.9.3
Spelt hulls
Product obtained during dehulling of spelt grains
Crude fibre
1.9.4
Spelt middlings
Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.
Crude fibre
Starch
1.10.1
Triticale
Grains of Triticum × Secale cereale L. Hybrid
1.11.1
Wheat
Grains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars. It may be rumen protected.
1.11.2
Wheat rootlets
Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains
1.11.3
Wheat, pre-gelatinised
Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure
Starch
1.11.4
Wheat middlings
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 screenings.
Crude fibre
Starch
1.11.5
Wheat flakes
Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.
Crude fibre
Starch
1.11.6
Wheat feed
Product of flour or malting 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.
Crude fibre
1.11.7
Wheat bran
Product of flour or malting 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.
Crude fibre
1.11.8
Malted fermented wheat particles
Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.
Starch
Crude fibre
1.11.10
Wheat fibre
Fibre extracted from wheat processing. It consists principally of fibre.
Moisture, if < 60 % or > 80 %
If moisture < 60 %:
Crude fibre
1.11.11
Wheat germ
Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
Crude protein
Crude fat
1.11.12
Wheat germ, fermented
Product of fermentation of wheat germ
Crude protein
Crude fat
1.11.13
Wheat germ expeller
Product of oil manufacture, obtained by pressing wheat germ ( Triticum aestivum L., Triticum durum Desf. and other wheat cultivars and dehusked spelt ( Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere
Crude protein
1.11.15
Wheat protein
Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed
Crude protein
1.11.16
Wheat gluten feed
Product from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added.
Moisture, if < 45 % or > 60 %
If moisture < 45 %:
Crude protein
Starch
1.11.18
Vital wheat gluten
Wheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance
Crude protein
1.11.19
Liquid wheat starch
Product obtained from the production of starch/glucose and gluten from wheat
Moisture, if < 65 % or > 85 %
If moisture < 65 %:
Starch
1.11.20
Wheat starch containing protein, partially de-sugared
Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm
Crude protein
Starch
Total sugars calculated as sucrose
1.11.21
Wheat solubles
Product of wheat obtained after wet protein and starch extraction. May be hydrolysed
Moisture if < 55 % or > 85 %
If moisture < 55 %:
Crude protein
1.11.22
Wheat yeast concentrate
Wet by-product that is released after the fermentation of wheat starch for alcohol production
Moisture, if < 60 % or > 80 %
If moisture < 60 %:
Crude protein
1.11.23
Malting wheat screenings
Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process
Crude fibre
1.11.24
Malting wheat and malt fines
Product consisting of fractions of wheat kernels and malt separated during the production of malt
Crude fibre
1.11.25
Malting wheat husks
Product from malting wheat cleaning consisting of fractions of husk and fines
Crude fibre
1.12.2
Grain flour
Flour from milling grains
Starch
Crude fibre
1.12.3
Grain protein concentrate
Concentrate and dried product obtained from grain after starch removal through yeast fermentation
Crude protein
1.12.4
Cereal grains screenings
Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.
Crude fibre
1.12.5
Grain germ
Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
Crude protein,
Crude fat
1.12.6
Grain spent wash syrup
Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit
Moisture, if < 45 % or > 70 %
If moisture < 45 %:
Crude protein
1.12.7
Moist distillers' grains
Moist product consisting in the solid fraction by centrifugation and/or filtration of spent wash from fermented and distilled grains used in the production of grain spirit
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein
1.12.8
Concentrated distillers solubles
Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein, if > 10 %
1.12.9
Distillers' grains and solubles
Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected.
Moisture, if < 60 % or > 80 %
If moisture < 60 %:
Crude protein
1.12.10
Distillers' dried grains
Product of alcohol distillation obtained by drying solid residues of fermented grains. It may be rumen protected.
Crude protein
1.12.11
Distillers' dark grains ; [Distillers' dried grains and solubles]
Product of alcohol distillation obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.
Crude protein
1.12.12
Brewers' grains
Product of brewing composed of residues from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein
1.12.13
Draff
Solid product of cereal whisky production. It consists of residues from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein
1.12.14
Mash filter grains
Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.
Moisture, if < 65 % or > 88 %
If moisture < 65 %:
Crude protein
1.12.15
Pot ale
The product remaining in the still from the first (wash) distillation of a malt distillery
Crude protein, if > 10 %
1.12.16
Pot ale syrup
Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still
Moisture, if < 45 % or > 70 %
If moisture < 45 %:
Crude protein

---
Source: https://www.legislation.gov.uk/eur/2013/68/annex/part/C/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.