{
  "url": "https://openlegislation.uk/feeding-stuffs-regulations-1995/schedule-6/part-III/crossheading-1",
  "json_url": "https://openlegislation.uk/feeding-stuffs-regulations-1995/schedule-6/part-III/crossheading-1.json",
  "legislation": "uksi/1995/1412",
  "legislation_title": "The Feeding Stuffs Regulations 1995",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-regulations-1995",
  "path": "schedule/6/part/III/crossheading/1",
  "kind": "crossheading",
  "number": "1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS",
  "heading": null,
  "text": "Number\nName\nDescription\n1.01\nOats\nGrains of Avena sativa L. and other cultivars of oats\n1.02\nOat flakes\nProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks\n1.03\nOat middlings\nBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm\n1.04\nOat hulls and bran\nBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran\n1.05\nBarley\nGrains of Hordeum vulgare L.\n1.06\nBarley middlings\nBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour\n1.07\nRice, broken\nBy-product of the preparation of polished or glazed rice Oryza sativa L. It consists principally ofundersized and/or broken grains\n1.08\nRice bran (brown)\nBy-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ\n1.09\nRice bran (white)\nBy-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ\n1.10\nRice bran with calcium carbonate\nBy-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonateresulting from use in the manufacturing process\n1.11\nFodder meal of pre-cooked rice\nBy-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the maunfacturing process\n1.12\nRice germ, expeller\nBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere\n1.13\nRice germ, extracted\nBy-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere\n1.14\nRice starch\nTechnically pure rice starch\n1.15\nMillet\nGrains of Panicummiliaceum L.\n1.16\nRye\nGrains of Secale cereale L.\n1.17\nRye middlings\nBy-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste\n1.18\nRye feed\nBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endospermhas been removed than in rye bran\n1.19\nRye bran\nBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endospermhas been removed\n1.20\nSorghum\nGrains of Sorghum bicolor (L.) Moench s.i.\n1.21\nWheat\nGrains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat\n1.22\nWheat middlings\nBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outerskins and some grain waste\n1.23\nWheat feed\nBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain fromwhich less of the endosperm has been removed than in wheat bran\n1.24\nWheat bran\nBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins, and of particles of grain fromwhich the greater part of the endosperm has been removed\n1.25\nWheat germ\nBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere\n1.26\nWheat gluten\nDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch\n1.27\nWheat gluten feed\nDried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added\n1.28\nWheat starch\nTechnically pure wheat starch\n1.29\nSpelt\nGrains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum\n1.30\nTriticale\nGrains of the Triticum X Secale hybrid\n1.31\nMaize\nGrains of Zea mays L.\n1.32\nMaize middlings\nBy-product of the manufacture of flour or semolina from maize. It consistsprincipally of fragments of the outer skins and of particles of grain from which less of theendosperm has been removed than in maize bran\n1.33\nMaize bran\nBy-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles\n1.34\nMaize germ, expeller\nBy-product of oil manufacture, obtained by pressing of dry or wet processedmaize germ to which parts of the endosperm and testa may still adhere\n1.35\nMaize germ, extracted\nBy-product of oil manufacture, obtained by extraction of dry or wet processedmaize germ to which parts of the endosperm and testa may still adhere\n1.36\nMaize gluten feed\nDried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added\n1.37\nMaize gluten\nDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch\n1.38\nMaize starch\nTechnically pure maize starch\n1.39\nPre-gelatinized maize starch\nHeat treated maize starch, having the property of marked swelling on contact with coldwater\n1.40\nMalt culms\nBy-product of malting, consisting mainly of dried rootlets of germinated cereals\n1.41\nBrewers' dried grains\nBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products\n1.42\nDistillers' dried grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain\n1.43\nDistillers' dark grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain towhich pot ale syrup or evaporated spent wash has been added",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "When this ingredient has been subjected to a finer milling, the word “fine” may be added to the name of the name may be replaced by a corresponding denomination."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "This name may be replaced by “corn gluten feed”."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "This name may be replaced by “extruded maize starch”."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "This name may be replaced by “distillers dried grains and solubles”."
    }
  ],
  "outstanding_effects": [
    {
      "type": "amended",
      "affecting": "uksi/1998/104",
      "affecting_title": "The Feeding Stuffs (Amendment) Regulations 1998"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/1412/schedule/6/part/III/crossheading/1",
    "retrieved_at": "2026-10-29T13:08:39.063561+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."
}