{
  "url": "https://openlegislation.uk/eu-regulation-2017-1017/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-1017/annex.json",
  "legislation": "eur/2017/1017",
  "legislation_title": "Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-1017",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "‘ANNEX\nCATALOGUE OF FEED MATERIALS\nPART A\nGeneral provisions\n(1)\nThe use of this Catalogue by the feed business operators shall be voluntary. However, the name of a feed material listed in Part C may be used only for a feed material complying with the requirements of the entry concerned.\n(2)\nAll entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union; particular attention shall be paid to compliance with Regulation (EC) No 1829/2003 of the European Parliament and of the Council for feed materials that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms. Feed materials consisting of or containing animal by-products shall fulfil the requirements of Regulation (EC) No 1069/2009 of the European Parliament and of the Council and of Commission Regulation (EU) No 142/2011 and their use may be subject to restrictions pursuant to Regulation (EC) No 999/2001 of the European Parliament and of the Council. Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009.\n(3)\n‘Former foodstuffs’ means foodstuffs, other than catering reflux, which were manufactured for human consumption in full compliance with the EU food law but which are no longer intended for human consumption for practical or logistical reasons or due to problems of manufacturing or packaging defects or other defects and which do not present any health risks when used as feed. The setting of maximum contents as referred to in point 1 of Annex I to Regulation (EC) No 767/2009 shall not be applicable to former foodstuffs and catering reflux. It shall apply when further processed as feed.\n(4)\nIn accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of the European Parliament and of the Council, feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. Substances prohibited for use in feed shall not be present and for those substances such maximum contents shall not be fixed. In the interest of transparency, feed materials with tolerated residues are complemented with relevant information provided by feed business operators in the context of usual commercial transactions.\n(5)\nIn accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005, application of the ALARA principle and without prejudice to the application of Regulation (EC) No 183/2005, Directive 2002/32/EC of the European Parliament and of the Council, Regulation (EC) No 396/2005 of the European Parliament and of the Council and Regulation (EC) No 1831/2003 of the European Parliament and of the Council, it is appropriate to specify in the Catalogue of feed materials the maximum contents for chemical impurities resulting from the manufacturing process or from processing aids that are present at levels of 0,1 % or above. Maximum contents may also be set in the Catalogue for chemical impurities and processing aids present at levels lower than 0,1 % if deemed suitable for good trading practices. Unless otherwise specified in Part B or C of this Annex, any maximum content is expressed on a weight/weight basis.\nThe specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C in so far as the description of the feed material makes reference to this process and in so far as the process at stake meets the description given in Part B.\n(6)\nFeed materials not listed in Chapter 12 of Part C which have been manufactured by fermentation and/or which have a natural presence of microorganisms may be placed on the market with live microorganisms as long as the intended use of the feed materials and compound feed containing them is\n(a) not the multiplication of the microorganisms and\n(b) not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003.\nThe presence of micro-organisms as well as any function resulting thereof shall not be claimed on the feed materials and the compound feed containing them.\n(7)\nThe botanical purity of a feed material shall not be less than 95 %. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0,5 % for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C.\n(8)\nThe common name/qualifier of one or more of the processes, as listed in the last column of the glossary of processes in Part B, shall be added to the name of the feed material to indicate that it has undergone the respective process or processes. A feed material whose name is a combination of a name listed in Part C with the common name/qualifier of one or more of the processes listed in Part B shall be considered as included in the Catalogue and its label shall bear the compulsory declarations applicable for this feed material as set out in the last columns of Parts B and C, as applicable. Whenever set out in the last column of Part B, the specific method used for the process shall be specified in the name of the feed material.\n(9)\nIf the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned.\n(10)\nFor a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column ‘name’ of the entry for the feed material concerned in the list of feed materials in Part C.\n(11)\nIn the description of the feed materials in the list of feed materials in Part C, the word ‘product’ is used instead of the word ‘by-product’ to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials.\n(12)\nThe botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant.\n(13)\nThe underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product.\n(14)\nArticle 15(g) of Regulation (EC) No 767/2009 in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2,2 % in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:\n(a) compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009;\n(b) if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %;\n(c) where one or more specific moisture levels are set in the column ‘compulsory declarations’ of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14 % its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply.\n(15)\nA feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, or refers to a process listed in Part B that can be assimilated to a claim (e.g. rumen protection), shall comply with Article 13 of Regulation (EC) No 767/2009. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009.\nPART B\nGlossary of processes\nIn German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.\n‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.\nIn the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.\nIn French the name ‘issues’ may be used.\nIn German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.\nIn French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.\nProcess\nDefinition\nCommon name/qualifier\n1\nAir fractionation\nSeparation of particles by means of an air stream\nAir fractionated\n2\nAspiration\nProcess to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow\nAspirated\n3\nBlanching\nProcess consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process\nBlanched\n4\nBleaching\nRemoving naturally occurring colour by chemical or physical processes or by the use of bleaching earth\nBleached\n5\nChilling\nLowering the temperature below ambient but above freezing point to aid preservation\nChilled\n6\nChopping\nReduction of particle size using one or more knives\nChopped\n7\nCleaning\nRemoval of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds\nCleaned/sorted\n8\nConcentration\nRemoval of water and/or other constituents\nConcentrate\n9\nCondensation\nTransition of a substance from a gaseous to a liquid phase\nCondensed\n10\nCooking\nThe application of heat to change the physical and chemical characteristics of feed materials\nCooked\n11\nCrushing\nReduction of particle size using a crusher\nCrushed\n12\nCrystallisation\nPurification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.\nCrystallised\n13\nDecortication\nComplete or partial removal of outer layers from grains, seeds, fruits, nuts and others\nDecorticated, partially decorticated\n14\nDehulling/dehusking\nRemoval of the outer skins of beans, grains and seeds usually by physical means\nDehulled or dehusked\n15\nDepectinising\nExtraction of pectins from a feed material\nDepectinised\n16\nDesiccation\nProcess of extracting moisture\nDesiccated\n17\nDesliming\nProcess used to remove the slime layer on a surface\nDeslimed\n18\nDesugaring\nComplete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means\nDesugared, partially desugared\n19\nDetoxification\nProcess by which toxic contaminants are destroyed or reduced in concentration\nDetoxified\n20\nDistillation\nFractionation of liquids by boiling and collecting condensed vapour into a separate container\nDistilled\n21\nDrying\nDehydration by artificial or natural processes\nNaturally dried or artificially dried, as appropriate\n22\nEnsiling\nStorage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives\nEnsiled\n23\nEvaporation\nReducing water content\nEvaporated\n24\nExpansion\nThermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product\nExpanded or puffed\n25\nExpelling\nRemoval of oil/fat by pressing\nExpeller/cake and oil/fat\n26\nExtraction\nRemoval either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components\nExtracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components\n27\nExtrusion\nThermal process during which the product's internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice\nExtruded\n28\nFermentation\nProcess in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties\nFermented\n29\nFiltration\nThe process of passing a liquid through a porous media or membrane filter in order to remove solid particles\nFiltered\n30\nFlaking\nRolling of moist heat-treated material to generate thin pieces of material\nFlakes\n31\nFlour milling\nReduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)\nFlour, bran, middlings or feed, as appropriate\n32\nWinterisation\nCooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil.\nWinterised\n33\nFragmentation\nProcess of breaking a feed material into fragments\nFragmented\n34\nFrying\nProcess of cooking feed materials in a oil or fat\nFried\n35\nGelling\nProcess to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents\nGelled\n36\nGranulation\nTreatment of feed materials to obtain a specific particle size and consistency\nGranulated\n37\nGrinding/milling\nReducing the particle size of solid feed materials in a dry or wet process\nGround or milled\n38\nHeating\nHeat treatments carried out under specific conditions such as pressure and moisture\nHeated/Heat treated\n39\nHydrogenation\nCatalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups\nHydrogenated, partially hydrogenated\n40\nHydrolysis\nReduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali\nHydrolysed\n41\nLiquefying\nTransition from a solid or a gas phase into a liquid\nLiquefied\n42\nMaceration\nReducing the size of feed materials using mechanical means often in the presence of water or other liquids\nMacerated\n43\nMalting\nAllowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides\nMalted\n44\nMelting\nTransition from a solid to a liquid phase by the application of heat\nMelted\n45\nMicronisation\nProcess of reducing the average diameter of a solid material's particles to the micrometre scale\nMicronised\n46\nParboiling\nProcess of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process\nPar-boiled\n47\nPasteurisation\nHeating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling\nPasteurised\n48\nPeeling\nRemoval of the skin/peel from fruit and vegetables\nPeeled\n49\nPelleting\nShaping by compression through a die\nPellet, pelleted\n50\nRice milling\nRemoval of almost all or part of the bran and embryo from husked rice\nMilled\n51\nPregelatinisation\nModification of starch to significantly improve its swelling properties in cold water\nPregelatinised\n52\nPressing\nPhysical removal of liquids like fat, oil, water or juice from solids\nExpeller/cake (in case of oil-containing materials)\nPulp, pomace (in case of fruits, etc.)\nPressed pulp (in case of sugar beet)\n53\nRefining\nComplete or partial removal of impurities or unwanted components by chemical/physical treatment\nRefined, partially refined\n54\nRoasting\nHeating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors\nRoasted\n55\nRolling\nReduction of particle size by passing the material, e.g. grains, between pairs of rollers\nRolled\n56\nRumen protection\nProcess which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen\nFeed materials which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.\nRumen protected through the action of [insert as applicable]\n57\nSieving/Screening\nSeparation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured\nSieved, sifted, screened\n58\nSkimming\nSeparating the top floating layer of a liquid by mechanical means, e.g. milk fat\nSkimmed\n59\nSlicing\nCutting feed materials into flat pieces\nSliced\n60\nSoaking/Steeping\nMoistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors\nSteeped\n61\nSpray-drying\nReducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown\nSpray-dried\n62\nSteaming\nProcess using pressurised steam for heating and cooking to increase digestibility\nSteamed\n63\nToasting\nHeating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors\nToasted\n64\nUltra-filtration\nFiltration of liquids through a fine membrane permeable to small molecules only\nUltra-filtered\n65\nDegermination\nProcess of complete or partial removal of germ from crushed cereal grain\nDegermed, degerminated\n66\nInfra-red micronisation\nThermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking\nInfrared micronised\n67\nOil/fats and hydrogenated oils/fats splitting\nChemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.\nSplit\n68\nUltrasound sonication\nRelease of soluble compounds by mechanical processing with power ultrasound and heat in water.\nSonicated\n69\nMechanical food packaging removal\nMechanical removal of packaging material\nMechanically unpacked\nPART C\nList of feed materials\n1.\nCereal grains and products derived thereof\nThe name may be supplemented by the cereal species.\nPlease note that ‘maize’ can either be referred to as such or as ‘corn’\nIf 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.\nNumber\nName\nDescription\nCompulsory declarations\n1.1.1\nBarley\nGrains of Hordeum vulgare L. It may be rumen protected\n1.1.2\nBarley, puffed\nProduct obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.1.3\nBarley, roasted\nProduct of barley roasting process which is partially roasted with low colour\nStarch, if > 10 %\nCrude protein, if > 15 %\n1.1.4\nBarley flakes\nProduct 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.\nStarch\n1.1.5\nBarley fibre\nProduct of barley starch manufacture. It consists of particles of endosperm and principally of fibre.\nCrude fibre\nCrude protein, if > 10 %\n1.1.6\nBarley hulls\nProduct of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains\nCrude fibre\nCrude protein, if > 10 %\n1.1.7\nBarley middlings\nProduct 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.\nCrude fibre\nStarch\n1.1.8\nBarley protein\nProduct from barley obtained after starch and bran separation. It consists principally of protein.\nCrude protein\n1.1.9\nBarley protein feed\nProduct from barley obtained after starch separation. It consists principally of protein and particles of endosperm.\nMoisture, if < 45 % or > 60 %\nIf moisture < 45 %:\nCrude protein\nStarch\n1.1.10\nBarley solubles\nProduct from barley obtained after wet protein and starch extraction\nCrude protein\n1.1.11\nBarley bran\nProduct 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.\nCrude fibre\n1.1.12\nLiquid barley starch\nSecondary starch fraction from the production of starch from barley\nIf moisture < 50 %:\nStarch\n1.1.13\nMalting barley screenings\nProduct from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process\nCrude fibre\nCrude ash if > 2,2 %\n1.1.14\nMalting barley and malt fines\nProduct consisting of fractions of barley kernels and malt separated during the production of malt\nCrude fibre\n1.1.15\nMalting barley husks\nProduct from malting barley cleaning consisting of fractions of husk and fines\nCrude fibre\n1.1.16\nBarley distillers solids, wet\nProduct of ethanol manufacture from barley. It contains solid feed fraction from distillation.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.1.17\nBarley distillers solubles, wet\nProduct of ethanol manufacture from barley. It contains soluble feed fraction from distillation.\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein\n1.1.18\nMalt\nProduct from germinated cereals, dried, milled and/or extracted\n1.1.19\nMalt rootlets\nProduct from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.\n1.2.1\nMaize\nGrains of Zea mays L. ssp. mays. It may be rumen protected.\n1.2.2\nMaize flakes\nProduct obtained by steaming or infra red micronising and rolling dehusked maize. It may contain a small proportion of maize husks.\nStarch\n1.2.3\nMaize middlings\nProduct 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.\nCrude fibre\nStarch\nCrude fat if > 5 %\n1.2.4\nMaize bran\nProduct of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.\nCrude fibre\n1.2.5\nMaize cobs\nCentral core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.\nCrude fibre\nStarch\n1.2.6\nMaize screenings\nFraction of maize kernels separated by the screening process at product intake\n1.2.7\nMaize fibre\nProduct from the manufacture of maize starch. It consists principally of fibre.\nMoisture, if < 50 % or > 70 %\nIf moisture < 50 %:\nCrude fibre\n1.2.8\nMaize gluten\nProduct from the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.\nMoisture, if < 70 % or > 90 %\nIf moisture < 70 %:\nCrude protein\n1.2.9\nMaize gluten feed\nProduct 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.\nMoisture, if < 40 % or > 65 %\nIf moisture < 40 %:\nCrude protein\nCrude fibre\nStarch\n1.2.10\nMaize germ\nProduct of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.\nMoisture, if < 40 % or > 60 %\nIf moisture < 40 %:\nCrude protein\nCrude fat\n1.2.11\nMaize germ expeller\nProduct of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere\nCrude protein\nCrude fat\n1.2.12\nMaize germ meal\nProduct of oil manufacture, obtained by extraction of processed maize germ.\nCrude protein\n1.2.13\nCrude maize germ oil\nOil obtained from maize germ\nMoisture, if > 1 %\n1.2.14\nMaize, puffed\nProduct obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.2.15\nMaize steep liquor\nConcentrated liquid fraction from the steeping process of corn\nMoisture, if < 45 % or > 65 %\nIf moisture < 45 %:\nCrude protein\n1.2.16\nSweet corn silage\nBy-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.\nCrude fibre\n1.2.17\nCrushed degerminated (degermed) Maize\nProduct obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.\nCrude fibre\nStarch\n1.2.18\nMaize grits\nHard, flinty portions of ground maize containing little or no bran or germs.\nCrude fibre\nStarch\n1.3.1\nMillet\nGrains of Panicum miliaceum L.\n1.4.1\nOats\nGrains of Avena sativa L. and other cultivars of oats\n1.4.2\nDehulled oats\nDehulled grains of oats. It may be steam treated.\n1.4.3\nOat flakes\nProduct obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.\nStarch\n1.4.4\nOat middlings\nProduct obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\nCrude fibre\nStarch\n1.4.5\nOat bran\nProduct 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.\nCrude fibre\n1.4.6\nOat hulls\nProduct obtained during dehulling of oat grains\nCrude fibre\n1.4.7\nOat, puffed\nProduct obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.4.8\nOat groats\nCleaned oats with the hull removed\nCrude fibre\nStarch\n1.4.9\nOat flour\nProduct obtained by milling of oat grains\nCrude fibre\nStarch\n1.4.10\nFodder oat flour\nOats product with high content in starch, after decortication\nCrude fibre\n1.4.11\nOat feed\nProduct obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\nCrude Fibre\n1.5.1\nQuinoa seed, extracted\nCleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed\n1.6.1\nBroken rice\nPart of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.\nStarch\n1.6.2\nMilled rice\nHusked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.\nStarch\n1.6.3\nPre-gelatinised rice\nProduct obtained from milled or broken rice by pre-gelatinisation\nStarch\n1.6.4\nExtruded rice\nProduct obtained by extruding rice flour\nStarch\n1.6.5\nRice flakes\nProduct obtained by flaking pre-gelatinised rice kernels or broken kernels\nStarch\n1.6.6\nHusked rice\nPaddy (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.\nStarch\nCrude fibre\n1.6.7\nGround fodder rice\nProduct 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\nStarch\n1.6.8\nRice flour\nProduct obtained by grinding milled rice. The rice may have been parboiled.\nStarch\n1.6.9\nHusked rice, flour\nProduct obtained by grinding husked rice. The rice may have been parboiled.\nStarch\nCrude fibre\n1.6.10\nRice bran\nProduct 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.\nCrude fibre\n1.6.11\nRice bran with calcium carbonate\nProduct 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.\nCrude fibre\nCalcium carbonate\n1.6.12\nDefatted rice bran\nRice bran resulting from oil extraction. It may be rumen protected\nCrude fibre\n1.6.13\nRice bran oil\nOil extracted from stabilised rice bran\n1.6.14\nRice middlings\nProduct 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.\nStarch, if > 20 %\nCrude protein, if > 10 %\nCrude fat, if > 5 %\nCrude fibre\n1.6.15\nRice middlings with calcium carbonate\nProduct 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.\nStarch\nCrude protein\nCrude fat\nCrude fibre\nCalcium carbonate\n1.6.16\nRice\nGrains of Oryza sativa L. It may be rumen protected\n1.6.17\nRice germ\nProduct obtained during rice milling, mainly consisting of the embryo\nCrude fat\nCrude protein\n1.6.18\nRice germ expeller\nProduct remaining after rice germ has been crushed to expel the oil\nCrude protein\nCrude fat\nCrude fibre\n1.6.20\nRice protein\nProduct of rice starch production, obtained by wet milling sieving, separation, concentration and drying\nCrude protein\n1.6.21\nLiquid rice feed\nConcentrated liquid product of wet milling and sieving rice\nStarch\n1.6.22\nRice, puffed\nProduct obtained by expanding rice kernels or broken kernels\nStarch\n1.6.23\nRice, fermented\nProduct obtained by fermentation of rice\nStarch\n1.6.24\nMalformed rice, milled/chalky rice, milled\nProduct 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.\nStarch\n1.6.25\nImmature rice, milled\nProduct obtained during rice milling, mainly consisting of immature and/or chalky kernels\nStarch\n1.7.1\nRye\nGrains of Secale cereale L.\n1.7.2\nRye middlings\nProduct 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.\nStarch\nCrude fibre\n1.7.3\nRye feed\nProduct 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.\nStarch\nCrude fibre\n1.7.4\nRye bran\nProduct 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\nStarch\nCrude fibre\n1.8.1\nSorghum; [Milo]\nGrains/seeds of Sorghum bicolor (L.) Moench\n1.8.2\nSorghum white\nGrains of specific cultivars of Sorghum with a white seed coat.\n1.8.3\nSorghum feed\nDried 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\nCrude protein\n1.9.1\nSpelt\nGrains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum\n1.9.2\nSpelt bran\nProduct of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.\nCrude fibre\n1.9.3\nSpelt hulls\nProduct obtained during dehulling of spelt grains\nCrude fibre\n1.9.4\nSpelt middlings\nProduct 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.\nCrude fibre\nStarch\n1.10.1\nTriticale\nGrains of Triticum × Secale cereale L. Hybrid\n1.11.1\nWheat\nGrains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars. It may be rumen protected.\n1.11.2\nWheat rootlets\nProduct from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains\n1.11.3\nWheat, pre-gelatinised\nProduct obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure\nStarch\n1.11.4\nWheat middlings\nProduct 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.\nCrude fibre\nStarch\n1.11.5\nWheat flakes\nProduct obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.\nCrude fibre\nStarch\n1.11.6\nWheat feed\nProduct 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.\nCrude fibre\n1.11.7\nWheat bran\nProduct 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.\nCrude fibre\n1.11.8\nMalted fermented wheat particles\nProduct obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.\nStarch\nCrude fibre\n1.11.10\nWheat fibre\nFibre extracted from wheat processing. It consists principally of fibre.\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude fibre\n1.11.11\nWheat germ\nProduct of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere\nCrude protein\nCrude fat\n1.11.12\nWheat germ, fermented\nProduct of fermentation of wheat germ\nCrude protein\nCrude fat\n1.11.13\nWheat germ expeller\nProduct 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\nCrude protein\n1.11.15\nWheat protein\nWheat protein extracted during starch or ethanol production, maybe partially hydrolysed\nCrude protein\n1.11.16\nWheat gluten feed\nProduct 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.\nMoisture, if < 45 % or > 60 %\nIf moisture < 45 %:\nCrude protein\nStarch\n1.11.18\nVital wheat gluten\nWheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance\nCrude protein\n1.11.19\nLiquid wheat starch\nProduct obtained from the production of starch/glucose and gluten from wheat\nMoisture, if < 65 % or > 85 %\nIf moisture < 65 %:\nStarch\n1.11.20\nWheat starch containing protein, partially de-sugared\nProduct obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm\nCrude protein\nStarch\nTotal sugars calculated as sucrose\n1.11.21\nWheat solubles\nProduct of wheat obtained after wet protein and starch extraction. May be hydrolysed\nMoisture if < 55 % or > 85 %\nIf moisture < 55 %:\nCrude protein\n1.11.22\nWheat yeast concentrate\nWet by-product that is released after the fermentation of wheat starch for alcohol production\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude protein\n1.11.23\nMalting wheat screenings\nProduct from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process\nCrude fibre\n1.11.24\nMalting wheat and malt fines\nProduct consisting of fractions of wheat kernels and malt separated during the production of malt\nCrude fibre\n1.11.25\nMalting wheat husks\nProduct from malting wheat cleaning consisting of fractions of husk and fines\nCrude fibre\n1.12.2\nGrain flour\nFlour from milling grains\nStarch\nCrude fibre\n1.12.3\nGrain protein concentrate\nConcentrate and dried product obtained from grain after starch removal through yeast fermentation\nCrude protein\n1.12.4\nCereal grains screenings\nProducts 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.\nCrude fibre\n1.12.5\nGrain germ\nProduct 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\nCrude protein,\nCrude fat\n1.12.6\nGrain spent wash syrup\nProduct 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\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein\n1.12.7\nMoist distillers' grains\nMoist 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\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.8\nConcentrated distillers solubles\nMoist 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.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein, if > 10 %\n1.12.9\nDistillers' grains and solubles\nProduct 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.\nMoisture, if < 60 % or > 80 %\nIf moisture < 60 %:\nCrude protein\n1.12.10\nDistillers' dried grains\nProduct of alcohol distillation obtained by drying solid residues of fermented grains. It may be rumen protected.\nCrude protein\n1.12.11\nDistillers' dark grains; [Distillers' dried grains and solubles]\nProduct 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.\nCrude protein\n1.12.12\nBrewers' grains\nProduct 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\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.13\nDraff\nSolid 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\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.14\nMash filter grains\nSolid 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.\nMoisture, if < 65 % or > 88 %\nIf moisture < 65 %:\nCrude protein\n1.12.15\nPot ale\nThe product remaining in the still from the first (wash) distillation of a malt distillery\nCrude protein, if > 10 %\n1.12.16\nPot ale syrup\nProduct from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still\nMoisture, if < 45 % or > 70 %\nIf moisture < 45 %:\nCrude protein\n2.\nOil seeds, oil fruits, and products derived thereof\nThe indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate. This is valid for all rape seed products.\nThe name ‘vegetable oil and fat’ may be replaced by the term ‘vegetable oil’ or ‘vegetable fat’ as appropriate. It shall be supplemented by the plant species and as appropriate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or refined.\nNumber\nName\nDescription\nCompulsory declarations\n2.1.1\nBabassu expeller\nProduct of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties\nCrude protein\nCrude fat\nCrude fibre\n2.2.1\nCamelina seed\nSeeds of Camelina sativa L. Crantz\n2.2.2\nCamelina, expeller\nProduct of oil manufacture, obtained by pressing seeds of Camelina\nCrude protein\nCrude fat\nCrude fibre\n2.2.3\nCamelina meal\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller\nCrude protein\n2.3.1\nCocoa husks\nTeguments of dried and roasted beans of Theobroma cacao L.\nCrude fibre\n2.3.2\nCocoa hulls\nProduct obtained from processing beans of Theobroma cacao L.\nCrude fibre\nCrude protein\n2.3.3\nCocoa bean meal, partially decorticated\nProduct of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed\nCrude protein\nCrude fibre\n2.4.1\nCopra expeller\nProduct of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.\nCrude protein\nCrude fat\nCrude fibre\n2.4.2\nCopra, hydrolysed expeller\nProduct of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.\nCrude protein\nCrude fat\nCrude fibre\n2.4.3\nCopra meal\nProduct of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.\nCrude protein\n2.5.1\nCotton seed\nSeeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected.\n2.5.2\nCotton seed meal, partially decorticated\nProduct of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter). It may be rumen protected.\nCrude protein\nCrude fibre\n2.5.3\nCotton seed expeller\nProduct of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed\nCrude protein\nCrude fibre\nCrude fat\n2.6.1\nGroundnut expeller, partially decorticated\nProduct of oil manufacture, obtained by pressing partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis\n(Maximum crude fibre content 16 % in the dry matter)\nCrude protein\nCrude fat\nCrude fibre\n2.6.2\nGroundnut meal, partially decorticated\nProduct of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter)\nCrude protein\nCrude fibre\n2.6.3\nGroundnut expeller, decorticated\nProduct of oil manufacture, obtained by pressing decorticated groundnuts\nCrude protein\nCrude fat\nCrude fibre\n2.6.4\nGroundnut meal, decorticated\nProduct of oil manufacture, obtained by extraction of decorticated groundnut expeller\nCrude protein\nCrude fibre\n2.7.1\nKapok expeller\nProduct of oil manufacture obtained by pressing Kapok seeds (Ceiba pentadra L. Gaertn.)\nCrude protein\nCrude fibre\n2.8.1\nLinseed\nSeeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed. It may be rumen protected.\n2.8.2\nLinseed expeller\nProduct of oil manufacture, obtained by pressing linseed.\nCrude protein\nCrude fat\nCrude fibre\n2.8.3\nLinseed meal\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. It may be rumen protected.\nCrude protein\n2.8.4\nLinseed expeller feed\nProduct of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % of crude lecithins\n2 % of soap stocks\nCrude protein\nCrude fat\nCrude fibre\n2.8.5\nLinseed meal feed\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n2 % soap stocks.\nIt may be rumen protected\nCrude protein\n2.9.1\nMustard bran\nProduct of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain.\nCrude fibre\n2.9.2\nMustard seed meal\nProduct obtained by the extraction of volatile mustard oil from mustard seeds\nCrude protein\n2.10.1\nNiger seed\nSeeds of the niger plant Guizotia abyssinica (L. F.) Cass\n2.10.2\nNiger seed expeller\nProduct of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %)\nCrude protein\nCrude fat\nCrude fibre\n2.11.1\nOlive pulp\nProduct of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel\nCrude protein\nCrude fibre\nCrude fat\n2.11.2\nDefatted olive meal feed\nProduct of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins.\n2 % soap stocks.\nCrude protein\nCrude fibre\n2.11.3\nDefatted olive meal\nProduct of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel.\nCrude protein\nCrude fibre\n2.12.1\nPalm kernel expeller\nProduct of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed\nCrude protein\nCrude fibre\nCrude fat\n2.12.2\nPalm kernel meal\nProduct of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed\nCrude protein\nCrude fibre\n2.13.1\nPumpkin and squash seed\nSeeds of Cucurbita pepo L. and plants of the genus Cucurbita\n2.13.2\nPumpkin and squash seed, expeller\nProduct of oil manufacture, obtained by pressing seeds of Cucurbita pepo and plants of the genus Cucurbita\nCrude protein\nCrude fat\n2.14.1\nRape seed\nSeeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk. Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %. It may be rumen protected.\n2.14.2\nRape seed, expeller\nProduct of oil manufacture, obtained by pressing seeds of rape. It may be rumen protected.\nCrude protein\nCrude fat\nCrude fibre\n2.14.3\nRape seed meal\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. It may be rumen protected.\nCrude protein\n2.14.4\nRape seed, extruded\nProduct obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.\nCrude protein\nCrude fat\n2.14.5\nRape seed protein concentrate\nProduct of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed\nCrude protein\n2.14.6\nRape seed expeller feed\nProduct of oil manufacture, obtained by pressing seeds of rape. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n2 % soap stocks.\nIt may be rumen protected.\nCrude protein\nCrude fat\nCrude fibre\n2.14.7\nRape seed meal feed\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n2 % soap stocks.\nIt may be rumen protected.\nCrude protein\n2.15.1\nSafflower seed\nSeeds of the safflower Carthamus tinctorius L.\n2.15.2\nSafflower seed meal, partially decorticated\nProduct of oil manufacture, obtained by extraction of partially decorticated seeds of safflower.\nCrude protein\nCrude fibre\n2.15.3\nSafflower hulls\nProduct obtained during dehulling of safflower seeds\nCrude fibre\n2.16.1\nSesame seed\nSeeds of Sesamum indicum L.\n2.17.1\nSesame seed, partially dehulled\nProduct of oil manufacture, obtained by removing part of the husks\nCrude protein\nCrude fibre\n2.17.2\nSesame hulls\nProduct obtained during dehulling of sesame seeds\nCrude fibre\n2.17.3\nSesame seed expeller\nProduct of oil manufacture, obtained by pressing seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %).\nCrude protein\nCrude fibre\nCrude fat\n2.18.1\nToasted soya (beans)\nSoya beans (Glycine max L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). It may be rumen protected.\n2.18.2\nSoya (bean) expeller\nProduct of oil manufacture, obtained by pressing the seed of soya.\nCrude protein\nCrude fat\nCrude fibre\n2.18.3\nSoya (bean) meal\nProduct of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.).\nIt may be rumen protected.\nCrude protein\nCrude fibre\nif > 8 % in dry matter\n2.18.4\nSoya (bean) meal, dehulled\nProduct of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected.\nCrude protein\n2.18.5\nSoya (bean) hulls\nProduct obtained during dehulling of soya beans\nCrude fibre\n2.18.6\nSoya beans, extruded\nProduct obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.\nCrude protein\nCrude fat\n2.18.7\nSoya (bean) protein concentrate\nProduct obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes.\nCrude protein\n2.18.8\nSoya bean pulp; [Soya bean paste]\nProduct obtained during extraction of soya beans for food preparation\nCrude protein\n2.18.9\nSoya bean molasses\nProduct obtained during the processing of soya bean\nCrude protein\nCrude fat\n2.18.10\nBy-product from soybean preparation\nProducts obtained when processing soybeans to obtain soybean food preparations\nCrude protein\n2.18.11\nSoya (beans)\nSoya beans (Glycine max L. Merr.)\nUrease activity if > 0,4 mg N/g × min\n2.18.12\nSoybean, flakes\nProduct obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0,4 mg N/g × min.)\nCrude protein\n2.18.13\nSoya (bean) meal feed\nProduct of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n1,5 % soap stocks.\nIt may be rumen protected.\nCrude protein\nCrude fibre\nif > 8 % in dry matter\n2.18.14\nSoya (bean) meal feed, dehulled\nProduct of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n1,5 % soap stocks.\nIt may be rumen protected.\nCrude protein\n2.18.15\nFermented soya (bean) protein (concentrate)\nProduct obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used.\nCrude protein\n2.19.1\nSunflower seed\nSeeds of the sunflower Helianthus annuus L. It may be rumen protected.\n2.19.2\nSunflower seed expeller\nProduct of oil manufacture, obtained by pressing seeds of the sunflower.\nCrude protein\nCrude fat\nCrude fibre\n2.19.3\nSunflower seed meal\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. It may be rumen protected.\nCrude protein\nCrude fibre\n2.19.4\nSunflower seed meal, dehulled\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Maximum crude fibre 27,5 % in the dry matter\nCrude protein\nCrude fibre\n2.19.5\nSunflower seed hulls\nProduct obtained during dehulling of sunflower seeds\nCrude fibre\n2.19.6\nSunflower seed meal feed\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n2 % soap stocks.\nIt may be rumen protected.\nCrude protein\n2.19.7\nSunflower seed meal feed, dehulled\nProduct of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Only when produced at an integrated crushing and refining site, the product may contain up to\n1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)\n1,3 % crude lecithins\n2 % soap stocks.\nMaximum crude fibre: 27,5 % in the dry matter.\nIt may be rumen protected.\nCrude protein\nCrude fibre\n2.19.8\nHigh-protein low-cellulose fraction of sunflower meal\nProduct of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.\nMinimum crude protein content: 45 % on 8 % moisture basis\nMaximum crude fibre content: 8 % on 8 % moisture basis\nIt may be rumen protected.\nCrude protein\nCrude fibre\n2.19.9\nHigh-cellulose fraction of sunflower meal\nProduct of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.\nMinimum crude fibre content: 38 % on 8 % moisture basis\nMinimum crude protein content: 17 % on 8 % moisture basis\nIt may be rumen protected.\nCrude protein\nCrude fibre\n2.20.1\nVegetable oil and fat\nOil and fat obtained from oilseeds or oil fruits (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated.\nMoisture, if > 1 %\n2.20.2\nUsed food factory vegetable oils\nVegetable oils having been used by food business operators in accordance with Regulation (EC) No 852/2004 for cooking purposes and which have not been in contact with meat, animal fats, fish or aquatic animals.\nMoisture, if > 1 %\n2.21.1\nCrude lecithins\nProduct obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil\n2.22.1\nHemp seed\nControlled seeds of varieties of Cannabis sativa L. with a maximum tetrahydrocannabinol content according to Regulation (EC) No 1782/2003.\n2.22.2\nHemp expeller\nProduct of oil manufacture obtained by pressing hemp seeds\nCrude protein\nCrude fibre\n2.22.3\nHemp oil\nOil obtained by pressing of hemp plants and seeds\nMoisture, if > 1 %\n2.23.1\nPoppy seed\nSeeds of Papaver somniferum L.\n2.23.2\nPoppy meal\nProduct of oil manufacture, obtained by extraction of expeller of poppy seeds.\nCrude protein\n3.\nLegume seeds and products derived thereof\nNumber\nName\nDescription\nCompulsory declarations\n3.1.1\nBeans, toasted\nSeeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment. It may be rumen protected.\n3.1.2\nBean protein concentrate\nProduct obtained from the separated bean fruit water, when producing starch\nCrude protein\n3.2.1\nCarob pods\nDried fruits of the carob tree Ceratonia siliqua L. containing the carob seed\nCrude fibre\n3.2.3\nKibbled carob\nProduct obtained by crushing dried fruits (pods) of the carob tree and from which the carob seeds have been removed\nCrude fibre\n3.2.4\nCarob powder; [carob flour]\nProduct obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed\nCrude fibre\nTotal sugars, calculated as sucrose\n3.2.5\nCarob germ\nGerm of the carob seed of the carob tree\nCrude protein\n3.2.6\nCarob germ, expeller\nProduct of oil manufacture, obtained by pressing of germ of carob\nCrude protein\n3.2.7\nCarob seed\nSeed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ\nCrude fibre\n3.2.8\nCarob seed husk\nHusk of the carob seed, obtained by decortication of seeds of the carob tree\nCrude fibre\n3.3.1\nChick peas\nSeeds of Cicer arietinum L.\n3.4.1\nErvil\nSeeds of Ervum ervilia L.\n3.5.1\nFenugreek seed\nSeed of fenugreek (Trigonella foenum-graecum)\n3.6.1\nGuar meal\nProduct obtained after extraction of mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub\nCrude protein\n3.6.2\nGuar germs meal\nProduct of mucilage extraction from the germ of seeds of guar bean.\nCrude protein\n3.7.1\nHorse beans\nSeeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.\n3.7.2\nHorse bean flakes\nProduct obtained by steaming or infrared micronising and rolling dehusked horse beans.\nStarch\nCrude protein\n3.7.3\nFilm horse beans; [Faba bean hulls]\nProduct obtained during dehulling horse bean seeds, consisting mainly of external envelopes.\nCrude fibre\nCrude protein\n3.7.4\nHorse beans, dehulled\nProduct obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans.\nCrude protein\nCrude fibre\n3.7.5\nHorse bean protein\nProduct obtained by grinding and air fractionation of horse beans.\nCrude protein\n3.8.1\nLentils\nSeeds of Lens culinaris a.o. Medik.\n3.8.2\nLentil hulls\nProduct obtained during dehulling process of lentil seeds.\nCrude fibre\n3.9.1\nSweet lupins\nSeeds of Lupinus spp. low in bitter seed content.\n3.9.2\nSweet lupins, dehulled\nDehulled lupin seeds.\nCrude protein\n3.9.3\nFilm lupins; [lupin hulls]\nProduct obtained during dehulling of lupin seeds, consisting mainly of external envelopes.\nCrude protein\nCrude fibre\n3.9.4\nLupin pulp\nProduct obtained after extraction of components of lupin.\nCrude fibre\n3.9.5\nLupin middlings\nProduct obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins.\nCrude protein\nCrude fibre\n3.9.6\nLupin protein\nProduct obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation.\nCrude protein\n3.9.7\nLupin protein meal\nProduct of lupin processing to produce a high protein meal.\nCrude protein\n3.10.1\nMung beans\nBeans of Vigna radiata L.\n3.11.1\nPeas\nSeeds of Pisum spp. It may be rumen protected.\n3.11.2\nPea bran\nProduct obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.\nCrude fibre\n3.11.3\nPea flakes\nProduct obtained by steaming or infra red micronising and rolling dehulled seeds of peas.\nStarch\n3.11.4\nPea flour\nProduct obtained during the grinding of peas.\nCrude protein\n3.11.5\nPea hulls\nProduct obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm.\nCrude fibre\n3.11.6\nPeas, dehulled\nDehulled pea seeds.\nCrude protein\nCrude fibre\n3.11.7\nPea middlings\nProduct obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.\nCrude protein\nCrude fibre\n3.11.8\nPea screenings\nProduct from mechanical screening consisting of fractions of pea kernels separated before further processing.\nCrude fibre\n3.11.9\nPea protein\nProduct obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed.\nCrude protein\n3.11.10\nPea pulp\nProduct obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch.\nMoisture if < 70 % or > 85 %\nStarch\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n3.11.11\nPea solubles\nProduct obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides.\nMoisture if < 60 % or > 85 %\nTotal sugars, calculated as sucrose\nCrude protein\n3.11.12\nPea fibre\nProduct obtained by extraction after grinding and sieving of dehulled peas.\nCrude fibre\n3.12.1\nVetches\nSeeds of Vicia sativa L. var sativa and other varieties.\n3.13.1\nChickling vetch\nSeeds of Lathyrus sativus L. subjected to an appropriate heat treatment.\nMethod of heat treatment\n3.14.1\nMonantha vetch\nSeeds of Vicia monanthos Desf.\n4.\nTubers, roots, and products derived thereof\nExpressions differ mainly in their moisture content and are to be used as appropriate.\nThe name shall be supplemented by the plant species.\nNumber\nName\nDescription\nCompulsory declarations\n4.1.1\nSugar beet\nRoot of Beta vulgaris L. ssp. vulgaris var. altissima Doell.\n4.1.2\nSugar beet tops and tails\nFresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves.\nAsh insoluble in HCl, if > 5 % of dry matter\nMoisture if < 50 %\n4.1.3\n(Beet) sugar; [sucrose]\nSugar extracted from sugar beets using water.\n4.1.4\n(Sugar) beet molasses\nSyrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.\nTotal sugars, calculated as sucrose\nMoisture, if > 28 %\n4.1.5\n(Sugar) beet molasses, partially desugared and/or debetainised\nProduct obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite.\nTotal sugars, calculated as sucrose\nMoisture, if > 28 %\n4.1.6\nIsomaltulose molasses\nNon-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets.\nMoisture if > 40 %\n4.1.7\nWet (sugar) beet pulp\nProduct of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.\nAsh insoluble in HCl, if > 5 % of dry matter\nMoisture, if < 82 % or > 92 %\n4.1.8\nPressed (sugar) beet pulp\nProduct of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate.\nAsh insoluble in HCl, if > 5 % of dry matter\nMoisture if < 65 % or > 82 %\n4.1.9\nPressed (sugar) beet pulp, molassed\nProduct of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate.\nAsh insoluble in HCl, if > 5 % of dry matter\nMoisture if < 65 % or > 82 %\n4.1.10\nDried (sugar) beet pulp\nProduct of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate.\nAsh insoluble in HCl, if > 3,5 % of dry matter\nTotal sugars, calculated as sucrose, if > 10,5 %\n4.1.11\nDried (sugar) beet pulp, molassed\nProduct of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate.\nAsh insoluble in HCl, if > 3,5 % of dry matter\nTotal sugars, calculated as sucrose\n4.1.12\nSugar syrup\nProduct obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite.\nTotal sugars, calculated as sucrose\nMoisture, if > 35 %\n4.1.13\n(Sugar) beet pieces, boiled\nProduct of the manufacture of edible syrup from sugar beet, which may be pressed or dried.\nIf dried:\nash insoluble in HCl, if > 3,5 % of dry matter\nIf pressed:\nash insoluble in HCl, if > 5 % of dry matter\nMoisture, if < 50 %\n4.1.14\nFructo-oligosaccharides\nProduct obtained from sugar from sugar beet through an enzymatic process.\nMoisture if > 28 %\n4.1.15\n(Sugar) beet molasses, betaine rich, liquid/dried\nProduct obtained after extraction of sugar by using water and further filtration of sugar beet molasses. The product thereof contains the constituents of molasses and a higher amount of naturally occuring betaine than standard molasses. It may be dried.\nMay contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.\nBetaine content\nTotal sugars, calculated as sucrose\nMoisture, if > 14 %\n4.1.16\nIsomaltulose\nIsomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets.\n4.2.1\nBeetroot juice\nJuice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, maintaining the typical vegetable-like taste and flavour.\nMoisture if < 50 % or > 60 %\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.3.1\nCarrots\nRoot of the yellow or red carrot Daucus carota L.\n4.3.2\nCarrot peelings, steamed\nMoist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %.\nAsh insoluble in HCl, if > 3,5 % of dry matter\nMoisture, if > 97 %\n4.3.3\nCarrot scrapings\nMoist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %.\nAsh insoluble in HCl, if > 3,5 % of dry matter\nMoisture, if > 97 %\n4.3.4\nCarrot flakes\nProduct obtained by flaking roots of yellow or red carrots, which are subsequently dried.\n4.3.5\nCarrot, dried\nRoots of yellow or red carrots regardless of their presentation, which are subsequently dried.\nCrude fibre\n4.3.6\nCarrot feed, dried\nProduct constituted of internal pulp and outer skins that are dried.\nCrude fibre\n4.4.1\nChicory roots\nRoots of Cichorium intybus L.\n4.4.2\nChicory tops and tails\nFresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves.\nAsh insoluble in HCl, if > 3,5 % of dry matter\nMoisture if < 50 %\n4.4.3\nChicory seed\nSeed of Cichorium intybus L.\n4.4.4\nPressed chicory pulp\nProduct of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed. May contain up to 1 % sulphate and 0,2 % sulphite.\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\nMoisture if < 65 % or > 82 %\n4.4.5\nDried chicory pulp\nProduct of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted. May contain up to 2 % sulphate and 0,5 % sulphite.\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.4.6\nChicory roots powder\nProduct obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents.\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.4.7\nChicory molasses\nProduct of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents.\nCrude protein\nCrude ash\nMoisture if < 20 % or > 30 %\n4.4.8\nChicory vinasses\nBy-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents.\nCrude protein\nCrude ash\nMoisture if < 30 % or > 40 %\n4.4.9\nInulin\nInulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite.\n4.4.10\nOligofructose syrup\nProduct obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite.\nMoisture if < 20 % or > 30 %\n4.4.11\nOligofructose, dried\nProduct obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying.\n4.5.1\nGarlic, dried\nWhite to yellow powder of pure, ground garlic, Allium sativum L.\n4.6.1\nManioc; [tapioca]; [cassava]\nRoots of Manihot esculenta Crantz, regardless of their presentation.\nMoisture if < 60 % or > 70 %\n4.6.2\nManioc, dried; [tapioca, dried]\nRoots of Manioc, regardless of their presentation, which are subsequently dried.\nStarch\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.7.1\nOnion pulp\nMoist product obtained from processing onions (genus Allium) and consisting of both skins and whole onions. If obtained from the production process for onion oil, then it mostly consists of cooked remains of onions.\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.7.2\nOnions, fried\nSkinned and crumbed onion pieces which are then fried.\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\nCrude fat\n4.7.3\nOnions solubles, dried\nDry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates.\nCrude fibre\n4.8.1\nPotatoes\nTubers of Solanum tuberosum L.\nMoisture if < 72 % or > 88 %\n4.8.2\nPotatoes, peeled\nPotatoes from which the skin is removed using steam treatment.\nStarch\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.3\nPotato peelings, steamed\nMoist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added. It may be mashed.\nMoisture if > 93 %\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.4\nPotato cuttings, raw\nProduct obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled.\nMoisture if > 88 %\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.5\nPotato scrapings\nProduct obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment.\nMoisture if > 93 %\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.6\nPotato, mashed\nBlanched or boiled and then mashed potato product.\nStarch\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.7\nPotato flakes\nProduct obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.\nStarch\nCrude fibre\nAsh insoluble in HCl, if > 3,5 % of dry matter\n4.8.8\nPotato pulp\nProduct of the manufacture of potato starch consisting of extracted ground potatoes.\nMoisture, if < 77 % or > 88 %\n4.8.9\nPotato pulp, dried\nDried product of the manufacture of potato starch consisting of extracted ground potatoes.\n4.8.10\nPotato protein\nProduct of starch manufacture composed mainly of protein substances obtained after the separation of starch.\nCrude protein\n4.8.11\nPotato protein, hydrolysed\nProtein obtained by a controlled enzymatic hydrolysis of potato proteins.\nCrude protein\n4.8.12\nPotato protein, fermented\nProduct obtained by fermentation of potato protein and subsequent spray-drying.\nCrude protein\n4.8.13\nPotato protein fermented, liquid\nLiquid product obtained by fermentation of potato protein.\nCrude protein\n4.8.14\nPotato juice, concentrated\nConcentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water.\nMoisture if < 50 % or > 60 %\nIf moisture < 50 %:\nCrude protein\nCrude ash\n4.8.15\nPotato granules\nPotatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying.\n4.9.1\nSweet potato\nTubers of Ipomoea batatas L. regardless of their presentation.\nMoisture if < 57 % or > 78 %\n4.10.1\nJerusalem artichoke; [Topinambur]\nTubers of Helianthus tuberosus L. regardless of their presentation.\nMoisture if < 75 % or > 80 %\n5.\nOther seeds and fruits, and products derived thereof\nThe name shall be supplemented by the word ‘depectinised’ where appropriate.\nThe name shall be supplemented by the plant species.\nNumber\nName\nDescription\nCompulsory declarations\n5.1.1\nAcorn\nWhole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak.\n5.1.2\nAcorn, dehulled\nProduct obtained during dehulling of acorn.\nCrude protein\nCrude fibre\n5.2.1\nAlmond\nWhole or broken fruit Prunus dulcis, with or without hulls.\n5.2.2\nAlmond hulls\nAlmond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground.\nCrude fibre\n5.2.3\nAlmond kernel expeller\nProduct of oil manufacture obtained by pressing of almond kernels.\nCrude protein\nCrude fibre\n5.3.1\nAnise seed\nSeeds of Pimpinella anisum.\n5.4.1\nApple pulp, dried; [apple pomace, dried]\nProduct obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried. It may have been depectinised.\nCrude fibre\n5.4.2\nApple pulp, pressed; [apple pomace, pressed]\nMoist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised.\nCrude fibre\n5.4.3\nApple molasses\nProduct obtained after producing pectin from apple pulp. It may have been depectinised.\nCrude protein\nCrude fibre\nCrude oils and fats, if > 10 %\n5.5.1\nSugar beet seed\nSeeds of sugar beet.\n5.6.1\nBuckwheat\nSeeds of Fagopyrum esculentum.\n5.6.2\nBuckwheat hulls and bran\nProduct obtained during the milling of buckwheat grains.\nCrude fibre\n5.6.3\nBuckwheat middlings\nProduct of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre.\nCrude fibre\nStarch\n5.7.1\nRed cabbage seed\nSeeds of Brassica oleracea var. capitata f. Rubra.\n5.8.1\nCanary grass seed\nSeeds of Phalaris canariensis.\n5.9.1\nCaraway seed\nSeeds from Carum carvi L.\n5.12.1\nBroken chestnuts\nProduct of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.).\nCrude protein\nCrude fibre\n5.13.1\nCitrus pulp\nProduct obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.\nCrude fibre\n5.13.2\nCitrus pulp, dried\nProduct obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.\nCrude fibre\n5.14.1\nRed clover seed\nSeeds of Trifolium pratense L.\n5.14.2\nWhite clover seed\nSeeds of Trifolium repens L.\n5.15.1\nCoffee skins\nProduct obtained from dehusked seeds of the Coffea plant.\nCrude fibre\n5.16.1\nCornflower seed\nSeeds of Centaurea cyanus L.\n5.17.1\nCucumber seed\nSeeds of Cucumis sativus L.\n5.18.1\nCypress seed\nSeeds of Cupressus L.\n5.19.1\nDate fruit\nFruits of Phoenix dactylifera L. It may be dried.\n5.19.2\nDate seed\nWhole seeds of Phoenix dactylifera L.\nCrude fibre\n5.20.1\nFennel seed\nSeeds of Foeniculum vulgare Mill.\n5.21.1\nFig fruit\nFruits of Ficus carica L. It may be dried.\n5.22.1\nFruit kernels\nProduct consisting of the inner, edible seeds of a nut or fruit stone.\n5.22.2\nFruit pulp\nProduct obtained during the production of fruit juice and fruit puree. It may have been depectinised.\nCrude fibre\n5.22.3\nFruit pulp, dried\nProduct obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised.\nCrude fibre\n5.23.1\nGarden cress\nSeeds from Lepidium sativum L.\nCrude fibre\n5.24.1\nGraminaceous seeds\nSeeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae.\n5.25.1\nGrape pips\nPips from Vitis L. separated from grape pulp, from which the oil has not been removed.\nCrude fat\nCrude fibre\n5.25.2\nGrape pips meal\nProduct obtained during the extraction of oil from grape pips.\nCrude fibre\n5.25.3\nGrape pulp [grape marc]\nGrape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed.\nCrude fibre\n5.25.4\nGrape pips soluble\nProduct obtained from grape pips after producing grape juice. It principally contains carbohydrates. It may be concentrated.\nCrude fibre\n5.26.1\nHazelnut\nWhole or broken fruit of Corylus (L.) spp., with or without hulls.\n5.26.2\nHazelnut expeller\nProduct of oil manufacture obtained by pressing hazelnut kernels.\nCrude protein\nCrude fibre\n5.27.1\nPectin\nPectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts.\n5.28.1\nPerilla seed\nSeeds of Perilla frutescens L. and its milling products.\n5.29.1\nPine nut\nSeeds from Pinus (L.) spp.\n5.30.1\nPistachio\nFruit of Pistacia vera L.\n5.31.1\nPlantago seed\nSeeds of Plantago (L.) spp.\n5.32.1\nRadish seed\nSeeds of Raphanus sativus L.\n5.33.1\nSpinach seed\nSeeds of Spinacia oleracea L.\n5.34.1\nThistle seed\nSeeds from Carduus marianus L.\n5.35.1\nTomato pulp [tomato pomace]\nProduct obtained by pressing tomatoes Solanum lycopersicum L. during production of tomato juice. It consists principally of tomato peel and seeds.\nCrude fibre\n5.36.1\nYarrow seed\nSeeds of Achillea millefolium L.\n5.37.1\nApricot kernel expeller\nProduct of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid.\nCrude protein\nCrude fibre\n5.38.1\nBlack cumin expeller\nProduct of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.).\nCrude protein\nCrude fibre\n5.39.1\nBorrage seed expeller\nProduct of oil manufacture obtained by pressing borrage seeds (Borago officinalis L.).\nCrude protein\nCrude fibre\n5.40.1\nEvening primrose expeller\nProduct of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.).\nCrude protein\nCrude fibre\n5.41.1\nPomegranate expeller\nProduct of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.).\nCrude protein\nCrude fibre\n5.42.1\nWalnut kernel expeller\nProduct of oil manufacture obtained by pressing walnut kernels (Juglans regia L.).\nCrude protein\nCrude fibre\n6.\nForages and roughage, and products derived thereof\nThe name shall be supplemented by the plant species.\nThe name must be supplemented by an indication of the nature of the treatment carried out.\nThe species of forage crop may be added to the name.\nThe term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.\nNumber\nName\nDescription\nCompulsory declarations\n6.1.1\nBeet leaves\nLeaves of Beta spp.\n6.2.1\nCereal plants\nWhole plants of cereal species or parts thereof. It may be dried, fresh or ensiled.\n6.3.1\nCereals straw\nStraw of cereals.\n6.3.2\nCereal straw, treated\nProduct obtained by an appropriate treatment of cereal straw.\nSodium, if treated with NaOH\n6.4.1\nClover meal\nProduct obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover.\nCrude protein\nCrude fibre\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.5.1\nForage meal; [grass meal]; [green meal]\nProduct obtained by drying and milling and in some cases compacting forage plants.\nCrude protein\nCrude fibre\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.6.1\nGrass, field dried; [hay]\nSpecies of any grass, field dried.\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.6.2\nGrass, high temperature dried\nProduct obtained from grass (any variety) that has been artificially dehydrated (in any form).\nCrude protein\nFibre\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.6.3\nGrass; herbs; legume plants; [green forage]\nFresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage.\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.7.1\nHemp flour\nFlour ground from dried leaves from Cannabis sativa L.\nCrude protein\n6.7.2\nHemp fibre\nProduct obtained during the processing of hemp, green coloured, dried, fibrous.\n6.8.1\nHorse bean straw\nStraw of horse bean (Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.).\n6.9.1\nLinseed straw\nStraw of linseed (Linum usitatissimum L.).\n6.10.1\nLucerne; [alfalfa]\nMedicago sativa L. and Medicago var. Martyn plants or parts thereof.\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.10.2\nLucerne, field dried; [alfalfa field dried]\nLucerne, field dried.\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.10.3\nLucerne, high temperature dried; [alfalfa, high temperature dried]\nLucerne artificially dehydrated, in any form.\nCrude protein\nCrude fibre\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.10.4\nLucerne, extruded; [alfalfa, extruded]\nAlfalfa pellets that have been extruded.\n6.10.5\nLucerne meal; [alfalfa meal]\nProduct obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne.\nCrude protein\nCrude fibre\nAsh insoluble, in HCl, if > 3,5 % of dry matter\n6.10.6\nLucerne pomace; [alfalfa pomace]\nDried product obtained by pressing the juice from lucerne.\nCrude protein\nCrude fibre\n6.10.7\nLucerne protein concentrate; [alfalfa protein concentrate]\nProduct obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein.\nCrude protein\nCarotene\n6.10.8\nLucerne solubles\nProduct obtained after protein extraction from lucerne juice, it may be dried\nCrude protein\n6.11.1\nMaize silage\nEnsiled plants or parts thereof of Zea mays L. ssp. mays.\n6.12.1\nPea straw\nStraw of Pisum spp.\n6.13.1\nRapeseed straw\nStraw of Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.)\n7.\nOther plants, algae and products derived thereof\nThe name shall be supplemented by the plant or algae species.\nNumber\nName\nDescription\nCompulsory declarations\n7.1.1\nAlgae\nAlgae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents.\nCrude protein\nCrude fat\nCrude ash\n7.1.2\nDried algae\nProduct obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents.\nCrude protein\nCrude fat\nCrude ash\n7.1.3\nAlgae meal\nProduct of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents.\nCrude protein\nCrude fat\nCrude ash\n7.1.4\nAlgal oil\nOil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents.\nMoisture if > 1 %\n7.1.5\nAlgae extract; [algae fraction]\nWatery or alcoholic extract of algae that principally contains carbohydrates. May contain up to 0,1 % antifoaming agents.\n7.1.6\nSeaweed meal\nProduct obtained by drying and crushing macro-algae, in particular brown algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents.\nCrude ash\n7.3.1\nBarks\nCleaned and dried bark of trees or bushes.\nCrude fibre\n7.4.1\nBlossoms, dried\nAll parts of dried blossoms of consumable plants and their fractions.\nCrude fibre\n7.5.1\nBroccoli, dried\nProduct obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal.\n7.6.1\n(Sugar) cane molasses\nSyrupy product obtained during the manufacture or refining of sugar from Saccharum L. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite.\nTotal sugars, calculated as sucrose\nMoisture, if > 30 %\n7.6.2\n(Sugar) cane Molasses, partially desugared\nProduct obtained after further extraction using water of sucrose from sugar cane molasses.\nTotal sugars, calculated as sucrose\nMoisture, if > 28 %\n7.6.3\n(Cane) sugar [sucrose]\nSugar extracted from sugar cane using water.\n7.6.4\nCane bagasse\nProduct obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres.\nCrude fibre\n7.7.1\nLeaves, dried\nDried leaves of consumable plants and their fractions.\nCrude fibre\n7.8.1\nLignocellulose\nProduct obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. The natural content of trace elements shall be taken into account\nCrude fibre\n7.8.2\nPowdercellulose\nProduct obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 %\nCrude fibre\n7.9.1\nLiquorice root\nRoot of Glycyrrhiza L.\n7.10.1\nMint\nProduct obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation.\n7.11.1\nSpinach, dried\nProduct obtained from drying the plant Spinacia oleracea L., regardless of its presentation.\n7.12.1\nMojave yucca\nPulverised Yucca schidigera Roezl.\nCrude fibre\n7.12.2\nYucca Schidigera juice\nA product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates\n7.13.1\nVegetal carbon; [charcoal]\nProduct obtained by carbonisation of organic vegetal material.\nCrude fibre\n7.14.1\nWood\nChemically untreated wood or wood fibres.\nCrude fibre\n7.15.1\nWaxy-leaf nightshade meal\nProduct obtained by drying and grinding the leaves of Solanum glaucophyllum,\nCrude fibre\nVitamin D3\n8.\nMilk products and products derived thereof\nFeed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001.\nExpressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.\nNumber\nName\nDescription\nCompulsory declarations\n8.1.1\nButter and butter products\nButter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately.\nCrude protein\nCrude fat\nLactose\nMoisture if > 6 %\n8.2.1\nButtermilk/buttermilk powder\nProduct obtained by churning butter out of cream or similar processes.\nConcentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nCrude fat\nLactose\nMoisture if > 6 %\n8.3.1\nCasein\nProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.\nCrude protein\nMoisture if > 10 %\n8.4.1\nCaseinate\nProduct extracted from curd or casein through use of neutralising substances and drying.\nCrude protein\nMoisture if > 10 %\n8.5.1\nCheese and cheese products\nCheese and products made of cheese and of milk based products.\nCrude protein\nCrude fat\n8.6.1\nColostrum/colostrum powder\nThe fluid secreted by the mammary glands of milk-producing animals up to five days post parturition. Concentration and/or drying may be applied.\nCrude protein\n8.7.1\nDairy by-products\nProducts obtained when producing dairy products (including, but not limited to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk minerals).\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nMoisture\nCrude protein\nCrude fat\nTotal sugars, calculated as sucrose\n8.8.1\nFermented milk products\nProducts obtained by fermentation of milk (e.g. yoghurt etc.).\nCrude protein\nCrude fat\n8.9.1\nLactose\nThe sugar separated from milk or whey by purification and drying.\nMoisture if > 5 %\n8.10.1\nMilk/milk powder\nNormal mammary secretion obtained from one or more milkings. Concentration and/or drying may be applied.\nCrude protein\nCrude fat\nMoisture if > 5 %\n8.11.1\nSkimmed milk/skimmed milk powder\nMilk whose fat content has been reduced by separation.\nConcentration and/or drying may be applied.\nCrude protein\nMoisture if > 5 %\n8.12.1\nMilk fat\nProduct obtained by skimming milk.\nCrude fat\n8.13.1\nMilk protein powder\nProduct obtained by drying protein compounds extracted from milk by chemical or physical treatment.\nCrude protein\nMoisture if > 8 %\n8.14.1\nCondensed and evaporated milk and their products\nCondensed and evaporated milk and products obtained by production or processing of these products.\nCrude protein\nCrude fat\nMoisture if > 5 %\n8.15.1\nMilk permeate/Milk permeate powder\nProduct obtained from the liquid phase of (ultra, nano or micro) filtration of milk and from which lactose may have been partly removed.\nReverse osmosis, concentration and/or drying may be applied.\nCrude ash\nCrude protein\nLactose\nMoisture if > 8 %\n8.16.1\nMilk retentate/milk retentate powder\nProduct retained on the membrane from (ultra, nano or micro) filtration of milk.\nConcentration and/or drying may be applied.\nCrude protein\nCrude ash\nLactose\nMoisture if > 8 %\n8.17.1\nWhey/whey powder\nProduct of cheese, quark or casein manufacturing or similar processes.\nConcentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nLactose\nMoisture if > 8 %\nCrude ash\n8.18.1\nDelactosed whey/delactosed whey powder\nWhey from which the lactose has been partly removed.\nConcentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nLactose\nMoisture if > 8 %\nCrude ash\n8.19.1\nWhey protein/whey protein powder\nProduct obtained by drying whey protein compounds extracted from whey by chemical or physical treatment. Concentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nMoisture if > 8 %\n8.20.1\nDemineralised, delactosed whey/demineralised, delactosed whey powder\nWhey from which lactose and minerals have been partly removed.\nConcentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nLactose\nCrude ash\nMoisture if > 8 %\n8.21.1\nWhey permeate/whey permeate powder\nProduct from the liquid phase of (ultra, nano or micro) filtration of whey and from which lactose may have been partly removed. Reverse osmosis and concentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude ash\nCrude protein\nLactose\nMoisture if > 8 %\n8.22.1\nWhey retentate/whey retentate powder\nProduct retained on the membrane from (ultra, nano or micro) filtration of whey.\nConcentration and/or drying may be applied.\nWhere specifically prepared as feed material, may contain:\nup to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;\nup to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;\nup to 0,5 % akali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;\nup to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties.\nCrude protein\nCrude ash\nLactose\nMoisture if > 8 %\n9.\nLand animal products and products derived thereof\nFeed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001\nWithout prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be\nreplaced as appropriate by\nthe animal species and\nthe part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or\nthe life stage (e.g. larvae) and/or\nthe naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free)\nor supplemented as appropriate by\nthe animal species and/or\nthe part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or\nthe life stage (e.g. larvae) and/or\nthe naming of the animal species not used in respect of the ban on intra-species recycling.\nWithout prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be supplemented as appropriate by\nthe animal species processed (e.g. porcine, ruminant, avian, insect) and/or\nthe life stage (e.g. larvae) and/or\nthe material processed (e.g. bone) and/or\nthe process used (e.g. defatted, refined) and/or\nthe naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free).\nNumber\nName\nDescription\nCompulsory declarations\n9.1.1\nAnimal by-products\nWhole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried.\nCrude protein\nCrude fat\nMoisture if > 8 %\n9.2.1\nAnimal fat\nProduct composed of fat from land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages. If extracted with solvents, may contain up to 0,1 % hexane.\nCrude fat\nMoisture if > 1 %\n9.3.1\nApiculture by-products\nHoney, beeswax, royal jelly, propolis, pollen, processed or unprocessed\nTotal sugars, calculated as sucrose\n9.4.1\nProcessed animal protein\nProduct obtained by heating, drying and grinding whole or parts of land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane.\nCrude protein\nCrude fat\nCrude ash\nMoisture if > 8 %\n9.5.1\nGelatine process derived proteins\nDried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004.\nCrude protein\nCrude fat\nCrude ash\nMoisture if > 8 %\n9.6.1\nHydrolysed animal proteins\nPolypeptides, peptides and aminoacids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying.\nCrude protein\nMoisture if > 8 %\n9.7.1\nBlood meal\nProduct derived from the heat treatment of blood of slaughtered warm-blooded animals.\nCrude protein\nMoisture if > 8 %\n9.8.1\nBlood products\nProducts derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures.\nCrude protein\nMoisture if > 8 %\n9.9.1\nCatering reflux [catering recycling]\nAll waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens.\nCrude protein\nCrude fat\nCrude ash\nMoisture if > 8 %\n9.10.1\nCollagen\nProtein-based product derived from animal bones, hides, skins and tendons.\nCrude protein\nMoisture if > 8 %\n9.11.1\nFeather meal\nProduct obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed.\nCrude protein\nMoisture if > 8 %\n9.12.1\nGelatine\nNatural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals.\nCrude protein\nMoisture if > 8 %\n9.13.1\nGreaves\nProduct obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.\nIf extracted with solvents, may contain up to 0,1 % hexane.\nCrude protein\nCrude fat\nCrude ash\nMoisture if > 8 %\n9.14.1\nProducts of animal origin\nFormer foodstuff containing animal products; with or without treatment such as fresh, frozen, dried.\nCrude protein\nCrude fat\nMoisture if > 8 %\n9.15.1\nEggs\nWhole eggs of Gallus gallus L. with or without shells.\n9.15.2\nAlbumen\nProduct obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured.\nCrude protein\nMethod of denaturation, if applicable\n9.15.3\nEgg products, dried\nProducts consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.\nCrude protein\nCrude fat\nMoisture if > 5 %\n9.15.4\nEgg powder, sugared\nDried whole or parts of eggs.\nCrude protein\nCrude fat\nMoisture if > 5 %\nTotal sugars, calculated as sucrose\n9.15.5\nEgg shells, dried\nProduct obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried.\nCrude ash\n9.16.1\nTerrestrial invertebrates, live\nLive terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health.\n9.16.2\nTerrestrial invertebrates, dead\nDead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009.\nCrude protein\nCrude fat\nCrude ash\n10.\nFish, other aquatic animals and products derived thereof\nFeed materials in this chapter shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001\nThe name shall be supplemented by the species.\nThe name shall be supplemented by the species when produced from farmed fish/crustacea as relevant.\nNumber\nName\nDescription\nCompulsory declarations\n10.1.1\nAquatic invertebrates\nWhole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried.\nCrude protein\nCrude fat\nCrude ash\n10.2.1\nBy-products from aquatic animals\nOriginating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried.\nCrude protein\nCrude fat\nCrude ash\n10.3.1\nCrustacea meal\nProduct obtained by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp.\nCalcium\nAsh insoluble in HCl if > 5 %\n10.4.1\nFish\nWhole or parts of fish: fresh, frozen, cooked, acid treated or dried.\nCrude protein\nMoisture if > 8 %\n10.4.2\nFish meal\nProduct obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.4.3\nFish solubles\nCondensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying.\nCrude protein\nCrude fat\nMoisture if > 5 %\n10.4.4\nFish protein, hydrolysed\nProteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.4.5\nFishbone meal\nProduct obtained by heating, pressing and drying parts of fish. It consists principally of fishbone.\nCrude ash\n10.4.6\nFish oil\nOil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil).\nCrude fat\nMoisture if > 1 %\n10.4.7\nFish oil, hydrogenated\nOil obtained from hydrogenation of fish oil\nMoisture if > 1 %\n10.4.8\nFish oil stearine [Winterized fish oil]\nFraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected.\nCrude fat\nMoisture if > 1 %\n10.5.1\nKrill oil\nOil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water.\nMoisture if > 1 %\n10.5.2\nKrill protein concentrate, hydrolysed\nProduct obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.6.1\nMarine annelid meal\nProduct obtained by heating and drying whole or parts of marine annelids, including Nereis virens M. Sars.\nCrude fat\nAsh if > 20 %\nMoisture if > 8 %\n10.7.1\nMarine zooplankton meal\nProduct obtained by heating, pressing and drying marine zooplankton e.g. krill.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.7.2\nMarine zooplankton oil\nOil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water.\nMoisture if > 1 %\n10.8.1\nMollusc meal\nProduct obtained by heating and drying whole or parts of molluscs including squid and bi-valves.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.9.1\nSquid meal\nProduct obtained by heating, pressing and drying whole squid or parts of squid.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n10.10.1\nStarfish meal [sea star meal]\nProduct obtained by heating, pressing and drying whole Asteroidea or parts of Asteroidea.\nCrude protein\nCrude fat\nCrude ash, if > 20 %\nMoisture if > 8 %\n11.\nMinerals and products derived thereof\nFeed materials in this chapter containing animal products shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001\nThe nature of the source may be indicated additionally in the name or replace it.\nThe name shall be amended or supplemented to specify the organic acid.\nThe manufacturing process may be included in the name.\nThe name shall be supplemented by ‘from bones’ where appropriate.\nNumber\nName\nDescription\nCompulsory declarations\n11.1.1\nCalcium carbonate; [limestone]\nProduct obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.\nMay contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.2\nCalcareous marine shells\nProduct of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.3\nCalcium and magnesium carbonate\nNatural mixture of calcium carbonate (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids.\nCalcium\nMagnesium\nAsh insoluble in HCl if > 5 %\n11.1.4\nMaerl\nProduct of natural origin obtained from calcareous marine algae, ground or granulated.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.5\nLithothamn\nProduct of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.6\nCalcium chloride\nCalcium chloride (CaCl2). May contain up to 0,2 % barium sulphate.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.7\nCalcium hydroxide\nCalcium hydroxide (Ca(OH)2).\nMay contain up to 0,1 % grinding aids.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.8\nCalcium sulphate anhydrous\nCalcium sulphate anhydrous (CaSO4) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.9\nCalcium sulphate hemihydrate\nCalcium sulphate hemihydrate (CaSO4 × 1 2 H2O) obtained by partially dehydrating calcium sulphate dihydrate.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.10\nCalcium sulphate dihydrate\nCalcium sulphate dihydrate (CaSO4 × 2H2O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.11\nCalcium salts of organic acids\nCalcium salts of edible organic acids with at least 4 carbon atoms.\nCalcium\nOrganic acid\n11.1.12\nCalcium oxide\nCalcium oxide (CaO) obtained from calcination of naturally occurring limestone.\nMay contain up to 0,1 % grinding aids.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.13\nCalcium gluconate\nCalcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.15\nCalcium sulphate/carbonate\nProduct obtained during the manufacturing of sodium carbonate.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.16\nCalcium pidolate\nCalcium L-pidolate (C10H12CaN2O6). May contain up to 5 % glutamic acid.\nCalcium\nAsh insoluble in HCl if > 5 %\n11.1.17\nCalcium carbonate-magnesium oxide\nProduct obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids.\nCalcium\nMagnesium\n11.2.1\nMagnesium oxide\nCalcined magnesium oxide (MgO), not less than 70 % MgO.\nMagnesium\nAsh insoluble in HCl if > 15 %,\nIron content as Fe2O3 if> 5 %.\n11.2.2\nMagnesium sulphate heptahydrate\nMagnesium sulphate (MgSO4 × 7 H2O).\nMagnesium\nSulphur\nAsh insoluble in HCl if > 15 %\n11.2.3\nMagnesium sulphate monohydrate\nMagnesium sulphate (MgSO4 × H2O).\nMagnesium\nSulphur\nAsh insoluble in HCl if > 15 %\n11.2.4\nMagnesium sulphate anhydrous\nAnhydrous magnesium sulphate (MgSO4).\nMagnesium\nSulphur\nAsh insoluble in HCl if > 10 %\n11.2.5\nMagnesium propionate\nMagnesium propionate (C6H10MgO4).\nMagnesium\n11.2.6\nMagnesium chloride\nMagnesium chloride (MgCl2) or solution obtained by natural concentration of sea water after deposit of sodium chloride.\nMagnesium\nChlorine\nAsh insoluble in HCl if > 10 %\n11.2.7\nMagnesium carbonate\nNatural magnesium carbonate (MgCO3).\nMagnesium\nAsh insoluble in HCl if > 10 %\n11.2.8\nMagnesium hydroxide\nMagnesium hydroxide (Mg(OH)2).\nMagnesium\nAsh insoluble in HCl if > 10 %\n11.2.9\nMagnesium potassium sulphate\nMagnesium potassium sulphate (K2Mg(SO4)2 × nH2O, n = 4,6).\nMagnesium\nPotassium\nAsh insoluble in HCl if > 10 %\n11.2.10\nMagnesium salts of organic acids\nMagnesium salts of edible organic acids with at least 4 carbon atoms.\nMagnesium\nOrganic acid\n11.2.11\nMagnesium gluconate\nMagnesium salt of gluconic acid generally expressed as Mg(C6H11O7)2 and its hydrated forms.\nMagnesium\nAsh insoluble in HCl if > 5 %\n11.2.13\nMagnesium pidolate\nMagnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid.\nMagnesium\nAsh insoluble in HCl if > 5 %\n11.3.1\nDicalcium phosphate ; [calcium hydrogen orthophosphate]\nCalcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2)\nCa/P > 1,2\nMay contain up to 3 % chloride expressed as NaCl.\nCalcium\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\nAsh insoluble in HCl if > 5 %\n11.3.2\nMonodicalcium phosphate\nProduct composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)\n0,8 < Ca/P < 1,3\nTotal phosphorus,\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.3\nMonocalcium phosphate; [calcium tetrahydrogen diorthophosphate]\nCalcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n = 0 or 1)\nCa/P < 0,9\nTotal phosphorus\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.4\nTricalcium phosphate; [tricalcium orthophosphate]\nTricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)\nCa/P > 1,3\nCalcium\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\nAsh insoluble in HCl if > 5 %\n11.3.5\nCalcium-magnesium phosphate\nCalcium-magnesium phosphate (Ca3Mg3(PO4)4).\nCalcium\nMagnesium\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\n11.3.6\nDefluorinated phosphate\nProduct obtained from inorganic sources, calcined and further heat treated.\nTotal phosphorus\nCalcium\nSodium\nP insoluble in 2 % citric acid if > 10 %\nAsh insoluble in HCl if > 5 %\n11.3.7\nDicalcium pyrophosphate; [Dicalcium diphosphate]\nDicalcium pyrophosphate(Ca2P2O7).\nTotal phosphorus\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.8\nMagnesium phosphate\nProduct consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate.\nTotal phosphorus\nMagnesium\nP insoluble in 2 % citric acid if > 10 %\nAsh insoluble in HCl if > 10 %\n11.3.9\nSodium-calcium-magnesium phosphate\nProduct consisting of sodium-calcium-magnesium phosphate.\nTotal phosphorus\nMagnesium\nCalcium\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.10\nMonosodium phosphate; [Sodium dihydrogen orthophosphate]\nMonosodium phosphate\n(NaH2PO4 × nH2O; n = 0, 1 or 2)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.11\nDisodium phosphate; [Disodium hydrogen orthophosphate]\nDisodium phosphate (Na2HPO4 × nH2O; n = 0, 2, 7 or 12)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.12\nTrisodium Phosphate; [Trisodium orthophosphate]\nTrisodium phosphate (Na3PO4 × nH2O; n = 0, 1/2, 1, 6, 8 or 12)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.13\nSodium pyrophosphate; [Tetrasodium diphosphate]\nSodium pyrophosphate (Na4P2O7 × nH2O; n = 0 or 10)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.14\nMonopotassium phosphate; [Potassium dihydrogen orthophosphate]\nMonopotassium phosphate (KH2PO4)\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.15\nDipotassium phosphate; [Di-potassium hydrogen orthophosphate]\nDipotassium phosphate (K2HPO4 × nH2O; n = 0, 3 or 6)\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.16\nCalcium sodium phosphate\nCalcium sodium phosphate (CaNaPO4)\nTotal phosphorus\nCalcium\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.17\nMonoammonium phosphate; [Ammonium dihydrogen orthophosphate]\nMonoammonium phosphate (NH4H2PO4)\nTotal nitrogen\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\n11.3.18\nDiammonium phosphate; [Diammonium hydrogen orthophosphate]\nDiammonium phosphate ((NH4)2HPO4)\nTotal nitrogen\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\n11.3.19\nSodium tripolyphosphate; [Penta sodium triphosphate]\nSodium tripolyphosphate (Na5P3O10 × nH2O; n = 0 or 6)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.20\nSodium magnesium phosphate\nSodium-magnesium phosphate (MgNaPO4)\nTotal phosphorus\nMagnesium\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.21\nMagnesium hypophosphite\nMagnesium hypophosphite (Mg(H2PO2)2 × 6H2O)\nMagnesium\nTotal phosphorus\nP insoluble in 2 % citric acid if > 10 %\n11.3.22\nDegelatinised bone meal\nDegelatinised, sterilised and ground bones from which the fat has been removed.\nTotal phosphorus\nCalcium\nAsh insoluble in HCl if > 10 %\n11.3.23\nBone ash\nMineral residues from the incineration, combustion or gasification of animal by-products.\nTotal phosphorus\nCalcium\nAsh insoluble in HCl if > 10 %\n11.3.24\nCalcium polyphosphate\nHeterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.\nTotal phosphorus\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.25\nCalcium dihydrogen diphosphate\nMonocalcium dihydrogen pyrophosphate (CaH2P2O7)\nTotal phosphorus\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.26\nMagnesium acid pyrophosphate\nMagnesium acid pyrophosphate (MgH2P2O7) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate.\nTotal phosphorus\nMagnesium\nP insoluble in 2 % citric acid if > 10 %\n11.3.27\nDisodium dihydrogen diphosphate\nDisodium dihydrogen diphosphate (Na2H2P2O7)\nTotal phosphorus\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.3.28\nTrisodium diphosphate\nTrisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9)\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.29\nSodium polyphosphate; [Sodium hexametaphosphate]\nHeterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.\nTotal phosphorus\nSodium\nP insoluble in 2 % citric acid if > 10 %\n11.3.30\nTripotassium phosphate\nTripotassium monophosphate (K3PO4 × nH2O; n = 0, 1, 3, 7 or 9)\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.31\nTetrapotassium di-phosphate\nTetrapotassium pyrophosphate (K4P2O7 × nH2O; n = 0, 1 or 3)\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.32\nPentapotassium tri-phosphate\nPentapotassium tri-polyphosphate (K5P3O10)\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.33\nPotassium polyphosphate\nHeterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.\nTotal phosphorus\nPotassium\nP insoluble in 2 % citric acid if > 10 %\n11.3.34\nCalcium sodium polyphosphate\nCalcium sodium polyphosphate.\nTotal phosphorus\nSodium\nCalcium\nP insoluble in 2 % citric acid if > 10 %\n11.4.1\nSodium chloride\nSodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt.\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.2\nSodium bicarbonate [sodium hydrogencarbonate]\nSodium bicarbonate (NaHCO3)\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.3\nSodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate]\nProduct obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %)\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.4\nSodium carbonate\nSodium carbonate (Na2CO3)\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.5\nSodium sesquicarbonate [trisodium hydrogendicarbonate]\nSodium sesquicarbonate (Na3H(CO3)2)\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.6\nSodium sulphate\nSodium sulphate (Na2SO4)\nMay contain up to 0,3 % methionine\nSodium\nAsh insoluble in HCl if > 10 %\n11.4.7\nSodium salts of organic acids\nSodium salts of edible organic acids with at least 4 carbon atoms\nSodium\nOrganic acid\n11.5.1\nPotassium chloride\nPotassium chloride (KCl) or product obtained by grinding natural sources of potassium chloride\nPotassium\nAsh insoluble in HCl if > 10 %\n11.5.2\nPotassium sulphate\nPotassium sulphate (K2SO4)\nPotassium\nAsh insoluble in HCl if > 10 %\n11.5.3\nPotassium carbonate\nPotassium carbonate (K2CO3)\nPotassium\nAsh insoluble in HCl if > 10 %\n11.5.4\nPotassium bicarbonate [potassium hydrogen carbonate]\nPotassium bicarbonate (KHCO3)\nPotassium\nAsh insoluble in HCl if > 10 %\n11.5.5\nPotassium salts of organic acids\nPotassium salts of edible organic acids with at least 4 carbon atoms.\nPotassium\nOrganic acid\n11.5.6\nPotassium pidolate\nPotassium L-pidolate (C5H6KNO3). May contain up to 5 % glutamic acid.\nPotassium\nAsh insoluble in HCl if > 5 %\n11.6.1\nFlower of sulphur\nPowder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers.\nSulphur\n11.7.1\nAttapulgite\nNatural magnesium-aluminium-silicon mineral.\nMagnesium\n11.7.2\nQuartz\nNaturally occurring mineral obtained by grinding sources of quartz.\nMay contain up to 0,1 % grinding aids.\n11.7.3\nCristobalite\nSilicon dioxide (SiO2) obtained from the re-crystallisation of quartz.\nMay contain up to 0,1 % grinding aids.\n11.8.1\nAmmonium sulphate\nAmmonium sulphate ((NH4)2SO4) obtained by chemical synthesis. May be presented in the form of an aqueous solution.\nNitrogen expressed as crude protein\nSulphur\n11.8.3\nAmmonium salts of organic acids\nAmmonium salts of edible organic acids with at least 4 carbon atoms.\nNitrogen expressed as crude protein\nOrganic acid\n11.8.4\nAmmonium lactate\nAmmonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 44 % Nitrogen expressed as crude protein.\nMay contain up to 2 % phosphorus, 2 % potassium, 0,7 % magnesium, 2 % sodium, 2 % sulphates 0,5 % chlorides, 5 % sugars and 0,1 % silicone antifoam.\nNitrogen expressed as crude protein\nCrude ash\nPotassium if > 1,5 %\nMagnesium if > 1,5 %,\nsodium if > 1,5 %\n11.8.5\nAmmonium acetate\nAmmonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate.\nNitrogen expressed as crude protein\n11.9.1\nFlint [gizzard] grit\nProduct obtained by crushing naturally occurring mineral in the form of gravel\nParticle size\n11.9.2\n[Gizzard] Redstone\nProduct obtained by crushing and milling of products derived from the burning of clay\nParticle size\nMoisture if > 2 %\n12.\nProducts and by-products obtained by fermentation using micro-organisms, inactivated resulting in absence of live micro-organisms\nFeed materials listed in this chapter that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms shall be compliant with Regulation (EC) No 1829/2003 on genetically modified feed and food.\nProducts obtained from the biomass of specific micro-organisms grown on certain substrates. May contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid.\nMicroorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials.\nCultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010).\nThe used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.\nOther fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites.\nParts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell.\nNumber\nName\nDescription\nCompulsory Declarations\n12.1.1\nProduct from Methylophilus methylotrophus rich in protein\nFermentation product obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50.\nCrude protein\nCrude ash\nCrude fat\nPropionic acid if > 0,5 %\n12.1.2\nProduct from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus rich in protein\nFermentation product obtained by culture of Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 13287), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13289) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.\nCrude protein\nCrude ash\nCrude fat\nPropionic acid if > 0,5 %\n12.1.3\nProduct from Escherichia coli rich in protein\nFermentation by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.\nCrude protein\nPropionic acid if > 0,5 %\n12.1.4\nProduct from Corynebacterium glutamicum rich in protein\nFermentation by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.\nCrude protein\nPropionic acid if > 0,5 %\n12.1.5\nYeasts [brewers' yeast]\nAll yeasts obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii , Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.1.6\nMycelium silage from the production of penicillin\nMycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis, plantarum, sake, collinoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7 %.\nNitrogen expressed as crude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.7\nYeasts from biodiesel process\nAll yeasts and parts thereof obtained from Yarrowia lipolytica grown on vegetable oils and degumming and glycerol fractions formed during biofuel production.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.1.8\nProduct from Lactobacillus species rich in protein\nFermentation product obtained from culture of Lactobacillus on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.9\nProduct from Trichoderma viride rich in protein\nFermentation product obtained from culture of Trichoderma viride on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.10\nProduct from Bacillus subtilis rich in protein\nFermentation product obtained from culture of Bacillus subtilis on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.11\nProduct from Aspergillus oryzae rich in protein\nFermentation product obtained from culture of Aspergillus oryzae on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts. The product may be dried.\nCrude protein\nCrude ash\nPropionic acid if > 0,5 %\n12.1.12\nYeasts products\nAll yeasts parts obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Cyberlindnera jadinii , Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp. on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nMoisture if < 75 % or > 97 %\nIf moisture < 75 %:\nCrude protein\nPropionic acid if > 0,5 %\n12.2.1\nVinasses [condensed molasses soluble]\nBy-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation micro-organisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts.\nCrude protein\nSubstrate and indication of production process as appropriate\n12.2.2\nBy-products from the production of L-glutamic acid\nBy-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.\nCrude protein\n12.2.3\nBy-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum\nBy-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.\nCrude protein\n12.2.4\nBy-products from the production of amino acids with Corynebacterium glutamicum\nBy-products from the production of amino acids by fermentation with Corynebacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts.\nCrude protein\nCrude ash\n12.2.5\nBy-products from the production of amino acids with Escherichia coli K12\nBy-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts.\nCrude protein\nCrude ash\n12.2.6\nBy-product of enzyme production with Aspergillus niger\nBy-product of fermentation of Aspergillus niger on wheat and malt for enzyme production.\nCrude protein\n12.2.7\nPolyhydroxybutyrate from fermentation with Ralstonia eutropha\nProduct containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with Ralstonia eutropha, and non-viable bacterial protein meal remaining from the producing bacteria and fermentation broth.\n13.\nMiscellaneous\nFeed materials in this chapter containing animal products shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001\nThe name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.\nThe name shall be supplemented by the indication of the botanical origin.\nThe name shall be supplemented by the indication of the botanical or animal origin.\nThe name shall be amended or supplemented to specify the fatty acids used.\nThe name shall be amended or supplemented to specify the organic acid.\nThe name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate\nNumber\nName\nDescription\nCompulsory declarations\n13.1.1\nProducts from the bakery and pasta industry\nProducts obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat, if > 5 %\n13.1.2\nProducts from the pastry industry\nProducts obtained during and from the production of pastry and cakes. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat, if > 5 %\n13.1.3\nProducts of the breakfast cereal manufacture\nSubstances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %,\nStarch, if > 30 %\nTotal sugars, calculated as sucrose, if > 10 %\n13.1.4\nProducts from the confectionery industry\nProducts obtained during and from the production of sweets, including chocolate goods. They may be dried.\nStarch\nCrude fat, if > 5 %\nTotal sugars, calculated as sucrose\n13.1.5\nProducts of the ice-cream industry\nProducts obtained during the production of ice-cream. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat\n13.1.6\nProducts and by-products from processing fresh fruits and vegetables\nProducts obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.\nStarch\nCrude fibre\nCrude fat, if > 5 %\nAsh insoluble in HCl, if > 3,5 %\n13.1.7\nProducts from the processing of plants\nProducts obtained from freezing or drying whole plants or their parts.\nCrude Fibre\n13.1.8\nProducts from processing of spices and seasonings\nProducts obtained from freezing or drying spices and seasonings or their parts.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %,\nStarch, if > 30 %\nTotal sugars, calculated as sucrose, if > 10 %\n13.1.9\nProducts from the processing of herbs\nProducts obtained from crushing, grinding, freezing or drying herbs or their parts.\nCrude Fibre\n13.1.10\nProducts from the potato processing industry\nProducts obtained when processing potatoes. They may have been dried or frozen.\nStarch\nCrude fibre\nCrude fat, if > 5 %\nAsh insoluble in HCl, if > 3,5 %\n13.1.11\nProducts and by-products of the sauces production\nSubstances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.\nCrude fat\n13.1.12\nProducts and by-products from the savoury snacks industry\nProducts and by-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.\nCrude fat\n13.1.13\nProducts from the ready-to-eat food industry\nProducts obtained during the production of ready to eat food. They may be dried.\nCrude fat, if > 5 %\n13.1.14\nPlants by-products from spirits production\nSolid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %\n13.1.15\nFeed beer\nProduct of the brewing process which is unsaleable as a human beverage.\nAlcohol content\nMoisture if < 75 %\n13.1.16\nSweet flavored drink\nProducts from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks.\nThey may be concentrated or dried.\nTotal sugars, calculated as sucrose.\nMoisture if > 30 %\n13.1.17\nFruit Syrup\nProducts from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption\nTotal sugars, calculated as sucrose\nMoisture if > 30 %\n13.1.18\nSweet flavored syrup\nProducts from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup.\nThey may be concentrated or dried.\nTotal sugars, calculated as sucrose.\nMoisture if > 30 %\n13.2.1\nCaramelised sugars\nProduct obtained by the controlled heating of any sugar.\nTotal sugars, calculated as sucrose\n13.2.2\nDextrose\nDextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.\n13.2.3\nFructose\nFructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.\n13.2.4\nGlucose syrup\nGlucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried\nMoisture if > 30 %\n13.2.5\nGlucose molasses\nProduct produced during refining process of glucose syrups.\nTotal sugars, calculated as sucrose\n13.2.6\nXylose\nSugar extracted from wood.\n13.2.7\nLactulose\nSemi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.\n13.2.8\nGlucosamine (Chitosamine)\nAmino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat.\nSodium or Potassium, as applicable\n13.2.9\nXylo-oligosaccharide\nChains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose.\nMoisture if > 5 %\n13.2.10\nGluco-oligosaccharide\nProduct obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose.\nMoisture if > 28 %\n13.3.1\nStarch\nStarch.\nStarch\n13.3.2\nStarch, pre-gelatinised\nProduct consisting of starch expanded by heat treatment.\nStarch\n13.3.3\nStarch mixture\nProduct consisting of native and/or modified food starch obtained from different botanical sources.\nStarch\n13.3.4\nStarch hydrolysates cake\nProduct from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre).\nMoisture if < 25 % or > 45 %\nIf moisture < 25 %:\nCrude fat\nCrude protein\n13.3.5\nDextrin\nDextrin is partially acid hydrolysed starch.\n13.3.6\nMaltodextrin\nMaltodextrin is the partially hydrolysed starch\n13.4.1\nPolydextrose\nRandomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.\n13.5.1\nPolyols\nProduct obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides.\n13.5.2\nIsomalt\nSugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.\n13.5.3\nMannitol\nProduct obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose.\n13.5.4\nXylitol\nProduct obtained by hydrogenation and fermentation of xylose.\n13.5.5\nSorbitol\nProduct obtained by hydrogenation of glucose\n13.6.1\nAcid oils from chemical refining\nProduct obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.\nCrude fat\nMoisture if > 1 %\n13.6.2\nFatty acids esterified with glycerol\nGlycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm Nickel from hydrogenation.\nMoisture if > 1 %\nCrude fat\nNickel if > 20 ppm\n13.6.3\nMono di and tri glycerides of fatty acids\nProduct consisting of mixtures of mono-, di- and triesters of glycerol with fatty acids.\nThey may contain small amounts of free fatty acids and glycerol.\nMay contain up to 50 ppm Nickel from hydrogenation.\nCrude fat\nNickel if > 20 ppm\n13.6.4\nSalts of fatty acids\nProduct obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium hydroxides, oxides or salts.\nMay contain up to 50 ppm Nickel from hydrogenation.\nCrude fat (after hydrolysis)\nMoisture\nCa or Na or K or Mg (when appropriate)\nNickel if > 20 ppm\n13.6.5\nFatty acid distillates from physical refining\nProduct obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols.\nCrude fat\nMoisture if > 1 %\n13.6.6\nCrude fatty acids from splitting\nProduct obtained by oil/fat splitting. By definition it consists of crude fatty acids C6-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated. May contain up to 50 ppm Nickel from hydrogenation.\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\n13.6.7\nPure distilled fatty acids from splitting\nProduct obtained by the distillation of crude fatty acids from oil/fat splitting potentially plus hydrogenation. By definition it consists of pure distilled fatty acids C6-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated.\nMay contain up to 50 ppm Nickel from hydrogenation\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\n13.6.8\nSoap stocks\nProduct obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.\nMoisture if < 40 and > 50 %\nCa or Na or K or Mg, as appropriate\n13.6.9\nMono- and diglycerides of fatty acids esterified with organic acids\nMono- and diglycerides of fatty acids with at least four carbon atoms esterified with organic acids.\nCrude fat\n13.6.10\nSucrose esters of fatty acids\nEsters of saccharose and fatty acids.\nTotal sugars, calculated as sucrose\nCrude fat\n13.6.11\nSucroglycerides of fatty acids\nMixture of esters of saccharose and mono and di-glycerides of fatty acids.\nTotal sugars, calculated as sucrose\nCrude fat\n13.6.12\nPalmitoylglucosamine\nLipid organic compound present in the roots of many plants and particularly in most leguminous plants. It is produced by acylation of D-glucosamine with palmitic acid. May contain up to 0,5 % acetone.\nMoisture if > 2 %,\nCrude fat\n13.6.13\nSalt of lactylates of fatty acids\nNon-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified with lactic acid. It may contain the salts of free fatty acids and lactic acid.\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\nCa or Na or K or Mg as appropriate\n13.8.1\nGlycerine, crude\n[Glycerol, crude]\nBy-product obtained from:\nthe oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol;\nthe production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %).\nMay contain up to 0,5 % Methanol and up to 4 % of Matter Organic Non Glycerol (MONG) comprising of Fatty Acid Methyl Esters, Fatty Acid Ethyl Esters, Free Fatty Acids and Glycerides;\nsaponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps.\nMay contain up to 50 ppm Nickel from hydrogenation.\nGlycerol\nPotassium if > 1,5 %\nSodium if > 1,5 %\nNickel if > 20 ppm\n13.8.2\nGlycerine\n[Glycerol]\nProduct obtained from:\nthe oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process;\nthe production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum Glycerol content: 99 % of dry matter;\nsaponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation.\nMay contain up to 50 ppm Nickel from hydrogenation.\nGlycerol if < 99 % on dry matter basis\nSodium if > 0,1 %\nPotassium if > 0,1 %\nNickel if > 20 ppm\n13.9.1\nMethyl sulphonyl methane\nOrgano-sulfur compound ((CH3)2SO2) obtained by chemical synthetis which is identical to the naturally occurring source in plants.\nSulphur\n13.10.1\nPeat\nProduct from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.\nCrude Fibre\n13.10.2\nLeonardite\nProduct that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years.\nCrude Fibre\n13.11.1\nPropylene glycol; [1,2-propanediol]; [propane-1,2-diol]\nOrganic compound (a diol or double alcohol) with formula C3H8O2. It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform. May contain up to 0,3 % di-propylene glycol.\n13.11.2\nMono-esters of propylene glycol and fatty acids\nMono-esters of propylene glycol and fatty acids, alone or in mixtures with diesters.\nPropylene glycol\nCrude fat\n13.12.1\nHyaluronic acid\nGlucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation\nSodium or Potassium, as applicable\n13.12.2\nChondroitin sulphate\nProduct obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.\nSodium\n13.12.3\nGluconic acid\nGluconic acid (C6H12O7), a water soluable organic acid with a pKa of 3,7, has a clear to brown color. The liquid form has a minimum content of Gluconic acid of 50 %. It is produced through the microbial fermentation of glucose syrup or as the co-product from the manufacturing of food grade glucono-delta-lactone.\nGluconic acid\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed (OJ L 268, 18.10.2003, p. 1)."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 October 2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (OJ L 300, 14.11.2009, p. 1)."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "Commission Regulation (EC) No 142/2011 of 25 February 2011 implementing Regulation (EC) No 1069/2009 of the European Parliament and of the Council laying down health rules as regards animal by-products and derived products not intended for human consumption and implementing Council Directive 97/78/EC as regards certain samples and items exempt from veterinary checks at the border under that Directive (OJ L 54, 26.2.2011, p. 1)."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "OJ L 147, 31.5.2001, p. 1."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "OJ L 35, 8.2.2005, p. 1."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "As Low As Reasonably Achievable."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "OJ L 140, 30.5.2002, p. 10."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "OJ L 70, 16.3.2005, p. 1."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "OJ L 268, 18.10.2003, p. 29."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "The provisions concerning chemical impurities and processing aids established in this paragraph shall not apply to feed materials listed in the Register of feed materials as referred to in Article 24(6) of Regulation (EC) No 767/2009."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "By derogation from this obligation, for the process ‘drying’ the common name/qualifier may be added."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "In French the name ‘issues’ may be used."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "The name may be supplemented by the cereal species."
    },
    {
      "type": "footnote",
      "label": "f19",
      "text": "Please note that ‘maize’ can either be referred to as such or as ‘corn’"
    },
    {
      "type": "footnote",
      "label": "f20",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f21",
      "text": "The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate. This is valid for all rape seed products."
    },
    {
      "type": "footnote",
      "label": "f22",
      "text": "The name ‘vegetable oil and fat’ may be replaced by the term ‘vegetable oil’ or ‘vegetable fat’ as appropriate. It shall be supplemented by the plant species and as appropriate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or refined."
    },
    {
      "type": "footnote",
      "label": "f23",
      "text": "Expressions differ mainly in their moisture content and are to be used as appropriate."
    },
    {
      "type": "footnote",
      "label": "f24",
      "text": "The name shall be supplemented by the plant species."
    },
    {
      "type": "footnote",
      "label": "f25",
      "text": "The name shall be supplemented by the word ‘depectinised’ where appropriate."
    },
    {
      "type": "footnote",
      "label": "f26",
      "text": "The name shall be supplemented by the plant species."
    },
    {
      "type": "footnote",
      "label": "f27",
      "text": "The name shall be supplemented by the plant species."
    },
    {
      "type": "footnote",
      "label": "f28",
      "text": "The name must be supplemented by an indication of the nature of the treatment carried out."
    },
    {
      "type": "footnote",
      "label": "f29",
      "text": "The species of forage crop may be added to the name."
    },
    {
      "type": "footnote",
      "label": "f30",
      "text": "The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name."
    },
    {
      "type": "footnote",
      "label": "f31",
      "text": "The name shall be supplemented by the plant or algae species."
    },
    {
      "type": "footnote",
      "label": "f32",
      "text": "Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate."
    },
    {
      "type": "footnote",
      "label": "f33",
      "text": "Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be replaced as appropriate by the animal species and the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or the life stage (e.g. larvae) and/or the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free) or supplemented as appropriate by the animal species and/or the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or the life stage (e.g. larvae) and/or the naming of the animal species not used in respect of the ban on intra-species recycling."
    },
    {
      "type": "footnote",
      "label": "f34",
      "text": "Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be supplemented as appropriate by the animal species processed (e.g. porcine, ruminant, avian, insect) and/or the life stage (e.g. larvae) and/or the material processed (e.g. bone) and/or the process used (e.g. defatted, refined) and/or the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free)."
    },
    {
      "type": "footnote",
      "label": "f35",
      "text": "The name shall be supplemented by the species."
    },
    {
      "type": "footnote",
      "label": "f36",
      "text": "The name shall be supplemented by the species when produced from farmed fish/crustacea as relevant."
    },
    {
      "type": "footnote",
      "label": "f37",
      "text": "The nature of the source may be indicated additionally in the name or replace it."
    },
    {
      "type": "footnote",
      "label": "f38",
      "text": "The name shall be amended or supplemented to specify the organic acid."
    },
    {
      "type": "footnote",
      "label": "f39",
      "text": "The manufacturing process may be included in the name."
    },
    {
      "type": "footnote",
      "label": "f40",
      "text": "The name shall be supplemented by ‘from bones’ where appropriate."
    },
    {
      "type": "footnote",
      "label": "f41",
      "text": "Products obtained from the biomass of specific micro-organisms grown on certain substrates. May contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid."
    },
    {
      "type": "footnote",
      "label": "f42",
      "text": "Microorganisms used in the fermentation have been inactivated with the result that no such microorganisms are viable in the feed materials."
    },
    {
      "type": "footnote",
      "label": "f43",
      "text": "The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used."
    },
    {
      "type": "footnote",
      "label": "f44",
      "text": "Cultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010)."
    },
    {
      "type": "footnote",
      "label": "f45",
      "text": "Parts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell."
    },
    {
      "type": "footnote",
      "label": "f46",
      "text": "Other fermentation by-products. May contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites."
    },
    {
      "type": "footnote",
      "label": "f47",
      "text": "The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable."
    },
    {
      "type": "footnote",
      "label": "f48",
      "text": "The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate"
    },
    {
      "type": "footnote",
      "label": "f49",
      "text": "The name shall be supplemented by the indication of the botanical origin."
    },
    {
      "type": "footnote",
      "label": "f50",
      "text": "The name shall be supplemented by the indication of the botanical or animal origin."
    },
    {
      "type": "footnote",
      "label": "f51",
      "text": "The name shall be amended or supplemented to specify the fatty acids used."
    },
    {
      "type": "footnote",
      "label": "f52",
      "text": "The name shall be amended or supplemented to specify the organic acid."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/1017/annex",
    "retrieved_at": "2026-11-01T14:44:51.873903+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."
}