{
  "url": "https://openlegislation.uk/feeding-stuffs-regulations-2000/schedule-2/part-II",
  "json_url": "https://openlegislation.uk/feeding-stuffs-regulations-2000/schedule-2/part-II.json",
  "legislation": "uksi/2000/2481",
  "legislation_title": "The Feeding Stuffs Regulations 2000",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-regulations-2000",
  "path": "schedule/2/part/II",
  "kind": "part",
  "number": "II",
  "heading": "NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS",
  "text": "Feed materials are listed and named in this Part according to the following criteria:\nthe origin of the product/by-product used, for example vegetable, animal, mineral;\nthe part of the product/by-product used, for example whole, seeds, tubers, bones;\nthe processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat;\nthe maturity of the product/by-product and/or the quality of the product/by-product, for example “low in glucosinolate”, “rich in fat”, “low in sugar”.\n1.\nCEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”.\n(2) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”.\n(3) If this ingredient has been subjected to a finer milling the word “fine” may be added to the name or the name may be replaced by a corresponding denomination.\n(4) Products containing more than 40 per cent starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”.\n(5) This name may be replaced by “corn gluten feed”.\n(6) This name may be replaced by “extruded maize starch”.\n(7) The name may be supplemented by the grain species.\n(8) This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species.\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\nStarch\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\nFibre\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\nFibre\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\nFibre\n1.07\nBarley protein\nDried by-product of starch production from barley. It consists principally of protein obtained from starch separation\nProtein Starch\n1.08\nRice, broken\nBy-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains\nStarch\n1.09\nRice bran (brown)\nBy-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ\nFibre\n1.10\nRice bran (white)\nBy-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ\nFibre\n1.11\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 and germ; it contains varying amounts of calcium carbonate resulting from the polishing process\nFibre Calcium carbonate\n1.12\nFodder meal of parboiled rice\nBy-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process\nFibre Calcium carbonate\n1.13\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 dehusked grains which are yellow or spotted\nStarch\n1.14\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\nProtein Fat Fibre\n1.15\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\nProtein\n1.16\nRice starch\nTechnically pure rice starch\nStarch\n1.17\nMillet\nGrains of Panicum miliaceum L.\n1.18\nRye\nGrains of Secale cereale L.\n1.19\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\nStarch\n1.20\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 endosperm has been removed than in rye bran\nStarch\n1.21\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 endosperm has been removed\nFibre\n1.22\nSorghum\nGrains of Sorghum bicolor (L.) Moench s.l.\n1.23\nWheat\nGrains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat\n1.24\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 outer skins and some grain waste\nStarch\n1.25\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 from which less of the endosperm has been removed than in wheat bran\nFibre\n1.26\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 from which the greater part of the endosperm has been removed\nFibre\n1.27\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\nProtein Fat\n1.28\nWheat gluten\nDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch\nProtein\n1.29\nWheat gluten feed\nBy-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added\nProtein Starch\n1.30\nWheat starch\nTechnically pure starch obtained from wheat\nStarch\n1.31\nPre-gelatinised wheat starch\nProduct consisting of wheat starch largely expanded by heat treatment\nStarch\n1.32\nSpelt\nGrains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum\n1.33\nTriticale\nGrains of Triticum X secale hybrid\n1.34\nMaize\nGrains of Zea mays L.\n1.35\nMaize middlings\nBy-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran\nFibre\n1.36\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\nFibre\n1.37\nMaize germ expeller\nBy-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere\nProtein Fat\n1.38\nMaize germ, extracted\nBy-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere\nProtein\n1.39\nMaize gluten feed\nBy-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process\nProtein Starch Fat, if>4.5%\n1.40\nMaize gluten\nDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch\nProtein\n1.41\nMaize starch\nTechnically pure starch obtained from maize\nStarch\n1.42\nPre-gelatinised maize starch\nProduct consisting of maize starch largely expanded by heat treatment\nStarch\n1.43\nMalt culms\nBy-product of malting, consisting mainly of dried rootlets of germinated cereals\nProtein\n1.44\nBrewers' dried grains\nBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products\nProtein\n1.45\nDistillers' dried grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain\nProtein\n1.46\nDistillers' dark grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added\nProtein\n2.\nOIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.\n(2) The name must be supplemented by the plant species.\n2.01\nGroundnut, partially decorticated, expeller\nBy-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter)\nProtein Fat Fibre\n2.02\nGroundnut, partially decorticated, extracted\nBy-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter)\nProtein Fibre\n2.03\nGroundnut, decorticated, expeller\nBy-product of oil manufacture, obtained by pressing of decorticated groundnuts\nProtein Fat Fibre\n2.04\nGroundnut, decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of decorticated grounds\nProtein Fibre\n2.05\nRape seed\nSeeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)\n2.06\nRape seed, expeller\nBy-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)\nProtein Fat Fibre\n2.07\nRape seed, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)\nProtein\n2.08\nRape seed hulls\nBy-product obtained during dehulling of rape seeds\nFibre\n2.09\nSafflower seed, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of partially decorticated seed of safflower Carthamus tinctorius L.\nProtein Fibre\n2.10\nCopra expeller\nBy-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.\nProtein Fat Fibre\n2.11\nCopra, extracted\nBy-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm\nProtein\n2.12\nPalm kernel expeller\nBy-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed\nProtein Fibre Fat\n2.13\nPalm kernel, extracted\nBy-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed\nProtein Fibre\n2.14\nSoya (bean), toasted\nSoya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.)\n2.15\nSoya (bean), extracted, toasted\nBy-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg N/g 7times; min.)\nProtein Fibre, if> 8%\n2.16\nSoya (bean), dehulled, extracted, toasted\nBy-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.) (Urease activity maximum 0.5 mg N/g × min.)\nProtein\n2.17\nSoya (bean) protein concentrate\nProduct obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract\nProtein\n2.18\nVegetable oil\nOil obtained from plants\nMoisture, if > 1%\n2.19\nSoya (bean) hulls\nBy-product obtained during dehulling of soya beans\nFibre\n2.20\nCotton seed\nSeeds of cotton Gossypium spp. from which the fibres have been removed\nProtein Fibre Fat\n2.21\nCotton seed, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter.)\nProtein Fibre\n2.22\nCotton seed expeller\nBy-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed\nProtein Fibre Fat\n2.23\nNiger seed expeller\nBy-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3.4%)\nProtein Fat Fibre\n2.24\nSunflower seed\nSeeds of the sunflower Helianthus annuus L.\n2.25\nSunflower seed, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of the sunflower\nProtein\n2.26\nSunflower seed, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter)\nProtein Fibre\n2.27\nLinseed\nSeeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)\n2.28\nLinseed expeller\nBy-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)\nProtein Fat Fibre\n2.29\nLinseed, extracted\nBy-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)\nProtein\n2.30\nOlive pulp\nBy-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel\nProtein Fibre\n2.31\nSesame seed expeller\nBy-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5%)\nProtein Fibre Fat\n2.32\nCocoa bean, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed\nProtein Fibre\n2.33\nCocoa husks\nTeguments of the dried and roasted beans of Theobroma cacao L.\nFibre\n3.\nLEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) This name must be supplemented by an indication of the nature of the heat treatment.\n3.01\nChick peas\nSeeds of Cicer arietinum L.\n3.02\nGuar meal, extracted\nBy-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub\nProtein\n3.03\nErvil\nSeeds of Ervum ervilia L.\n3.04\nChickling vetch\nSeeds of Lathyrus sativus L. submitted to an appropriate heat treatment\n3.05\nLentils\nSeeds of Lens culinaris a.o. Medik\n3.06\nSweet lupins\nSeeds of Lupinus spp. Low in bitter seed content\n3.07\nBeans, toasted\nSeeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines\n3.08\nPeas\nSeeds of Pisum spp.\n3.09\nPea middlings\nBy-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins\nProtein Fibre\n3.10\nPea bran\nBy-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas\nFibre\n3.11\nHorse beans\nSeeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf.\n3.12\nMonantha vetch\nSeeds of Vicia monanthos Desf.\n3.13\nVetches\nSeeds of Vicia sativa L. var. sativa and other varieties\n4.\nTUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) This name may be replaced by “sucrose”.\n(2) This name may be replaced by “tapioca”.\n(3) This name may be replaced by “tapioca starch”.\n4.01\n(Sugar) beet pulp\nBy-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. vulgaris var. altissima Doell. (Maximum content of ash insoluble in HC1: 4.5% of dry matter)\nContent of ash insoluble in HC1, if >3.5% of dry matter. Total sugar calculated as sucrose, if >10.5%\n4.02\n(Sugar) beet molasses\nBy-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar\nTotal sugar calculated as sucrose. Moisture, if >28%\n4.03\n(Sugar) beet pulp, molassed\nBy-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HC1: 4.5% of dry matter)\nTotal sugar calculated as sucrose. Content of ash insoluble in HC1, if >3.5% of dry matter\n4.04\n(Sugar) beet vinasse\nBy-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances\nProtein Moisture, if >35%\n4.05\n(Beet) sugar\nSugar extracted from sugar beet\nSucrose\n4.06\nSweet potato\nTubers of Ipomoea batatas (L.) Poir, regardless of their presentation\nStarch\n4.07\nManioc\nRoots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)\nStarch Content of ash insoluble in HCl, if >3.5% of dry matter\n4.08\nManioc starch, puffed\nStarch obtained from manioc roots, greatly expanded by appropriate heat treatment\nStarch\n4.09\nPotato pulp\nBy-product of the manufacture of potato starch (Solanum tuberosum L.)\n4.10\nPotato starch\nTechnically pure potato starch\nStarch\n4.11\nPotato protein\nDried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch\nProtein\n4.12\nPotato flakes\nProduct obtained by rotary drying of washed, peeled or unpeeled steamed potatoes\nStarch Fibre\n4.13\nPotato juice condensed\nBy-product of the manufacture of potato starch from which proteins and water have been partly removed\nProtein Ash\n4.14\nPre-gelatinised potato starch\nProduct consisting of potato starch largely solubilised by heat treatment\nStarch\n5.\nOTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) The name may be supplemented by the fruit species.\n5.01\nCarob pods\nProduct obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed\nFibre\n5.02\nCitrus pulp\nBy-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice\nFibre\n5.03\nFruit pulp\nBy-product obtained by pressing pomaceous or stone fruit during the production of fruit juice\nFibre\n5.04\nTomato pulp\nBy-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice\nFibre\n5.05\nGrape pips, extracted\nBy-product obtained during the extraction of oil from grape pips\nFibre, if >45%\n5.06\nGrape pulp\nGrape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed\nFibre, if >25%\n5.07\nGrape pips\nPips extracted from grape pulps, from which the oil has not been removed\nFat Fibre, if >45%\n6.\nFORAGES AND ROUGHAGE\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.\n(2) The species of forage crop may be added to the name.\n(3) The cereal species must be indicated in the name.\n(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.\n6.01\nLucerne meal\nProduct obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne\nProtein Fibre Ash insoluble in HC1, if >3.5% of dry matter\n6.02\nLucerne pomace\nDried by-product obtained by pressing of the juice from lucerne\nProtein\n6.03\nLucerne protein concentrate\nProduct obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins\nCarotene Protein\n6.04\nClover meal\nProduct obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover\nProtein Fibre Ash insoluble in HC1, if >3.5% of dry matter\n6.05\nGrass meal\nProduct obtained by drying and milling young forage plants\nProtein Fibre Ash insoluble in HC1, if >3.5% of dry matter\n6.06\nCereals straw\nStraw of cereals\n6.07\nCereals straw, treated\nProduct obtained by an appropriate treatment of cereals straw\nSodium, if treated with NaOH\n7.\nOTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) This name may be replaced by “sucrose”.\n7.01\n(Sugar) cane molasses\nBy-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.\nTotal sugar calculated as sucrose Moisture, if > 30%\n7.02\n(Sugar) cane vinasse\nBy-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances\nProtein Moisture, if > 35%\n7.03\n(Cane) sugar\nSugar extracted from sugar cane\nSucrose\n7.04\nSeaweed meal\nProduct obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content\nAsh\n8.\nMILK PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) This name may be replaced by “milk albumin powder”.\n8.01\nSkimmed-milk powder\nProduct obtained by drying milk from which most of the fat has been separated\nProtein Moisture, if >5%\n8.02\nButtermilk powder\nProduct obtained by drying the liquid which remains after butter churning\nProtein Fat Lactose Moisture, if > 6%\n8.03\nWhey powder\nProduct obtained by drying the liquid which remains after cheese, quark and casein making or similar processes\nProtein Lactose Moisture, if >8% Ash\n8.04\nWhey powder, low in sugar\nProduct obtained by drying whey from which the lactose has been partly removed\nProtein Lactose Moisture, if >8% Ash\n8.05\nWhey protein powder\nProduct obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment\nProtein Moisture, if >8%\n8.06\nCasein powder\nProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet\nProtein Moisture, if >10%\n8.07\nLactose powder\nThe sugar separated from milk or whey by purification and drying\nLactosen Moisture, if >5%\n9.\nLAND ANIMAL PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.\n(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).\n9.01\nMeat meal\nProduct obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)\nProtein Fat Ash Moisture, if >8%\n9.02\nMeat-and-bone meal\nProduct obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content\nProtein Fat Ash Moisture, if >8%\n9.03\nBone meal\nProduct obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content\nProtein Ash Moisture, if >8%\n9.04\nGreaves\nResidual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin\nProtein Fat Moisture, if >8%\n9.05\nPoultry meal\nProduct obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers\nProtein Fat Ash Ash insoluble in HC1 >3.3% Moisture, if >8%\n9.06\nFeather meal, hydrolysed\nProduct obtained by hydrolysing, drying and grinding poultry feathers\nProtein Ash insoluble in HC1 >3.4% Moisture, if >8%\n9.07\nBlood meal\nProduct obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter\nProtein Moisture, if >8%\n9.08\nAnimal fat\nProduct composed of fat from warm-blooded land animals\nMoisture, if >1%\n10.\nFISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.\n10.01\nFish meal\nProduct obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added\nProtein Fat Ash, if >20% Moisture, if >8%\n10.02\nFish solubles, condensed\nProduct obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying\nProtein Fat Moisture, if >5%\n10.03\nFish oil\nOil obtained from fish or parts of fish\nMoisture, if >1%\n10.04\nFish oil, refined, hardened\nOil obtained from fish or parts of fish which has been refined and subjected to hydrogenation\nIodine number Moisture, if >1%\n11.\nMINERALS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) The nature of the source may be indicated additionally in the name or replace it.\n(2) The manufacturing process may be included in the name.\n11.01\nCalcium carbonate\nProduct obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution\nCalcium Ash insoluble in HC1 if>5%\n11.02\nCalcium and magnesium carbonate\nNatural mixture of calcium carbonate and magnesium carbonate\nCalcium Magnesium\n11.03\nCalcareous marine algae (Maerl)\nProduct of natural origin obtained from calcareous algae, ground or granulated\nCalcium Ash insoluble in HC1 if>5%\n11.04\nMagnesium oxide\nTechnically pure magnesium oxide (MgO)\nMagnesium\n11.05\nMagnesium sulphate\nTechnically pure magnesium sulphate (MsSO4.7H2O)\nMagnesium Sulphur\n11.06\nDicalcium phosphate\nPrecipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4(xH2O)\nCalcium Total phosphorus\n11.07\nMono-dicalcium phosphate\nProduct obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4–Ca(H2PO4)2.H2O).\nTotal phosphorus Calcium\n11.08\nDefluorinated rock phosphate\nProduct obtained by grinding purified and appropriately defluorinated natural phosphates\nTotal phosphorus Calcium\n11.09\nDegelatinised bone meal\nDegelatinised, sterilised and ground bones from which the fat has been removed\nTotal phosphorus Calcium\n11.10\nMonocalcium phosphate\nTechnically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2.xH2O)\nTotal phosphorus Calcium\n11.11\nCalcium-magnesium phosphate\nTechnically pure calcium-magnesium phosphate\nCalcium Magnesium Total phosphorus\n11.12\nMono-ammonium phosphate\nTechnically pure mono-ammonium phosphate (NH4H2PO4)\nTotal nitrogen Total phosphorus\n11.13\nSodium chloride\nTechnically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt\nSodium\n11.14\nMagnesium propionate\nTechnically pure magnesium propionate\nMagnesium\n11.15\nMagnesium phosphate\nProduct consisting of technically pure (dibasic) magnesium phosphate (MgHPO4.xH2O)\nTotal phosphorus Magnesium\n11.16\nSodium-calcium-magnesium phosphate\nProduct consisting of sodium-calcium-magnesium phosphate\nTotal phosphorus Magnesium Calcium Sodium\n11.17\nMono-sodium phosphate\nTechnically pure mono-sodium phosphate (NaH2PO.H2O)\nTotal phosphorus Sodium\n11.18\nSodium bicarbonate\nTechnically pure sodium bicarbonate (NaHCO3)\nSodium\n12.\nMISCELLANEOUS\nNo.\nName\nDescription\nCompulsory declarations\n(1)\n(2)\n(3)\n(4)\n(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.\n(2) The name may be supplemented by an indication of the salt obtained.\n12.01\nBakery and pasta products and by-products\nProduct or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta\nStarch Total sugar calculated as sucrose\n12.02\nConfectionery products and by-products\nProduct or by-product obtained from the manufacture of confectionery including chocolate\nTotal sugar calculated as sucrose\n12.03\nProducts and by-products of pastry and ice-cream making\nProduct or by-product obtained from the manufacture of pastry, cakes or ice-cream\nStarch Total sugar expressed as sucrose Fat\n12.04\nFatty acids\nBy-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin\nFat Moisture, if >1%\n12.05\nSalts of fatty acids\nProduct obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide\nFat Ca (or Na or K, when appropriate)",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "(1) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Roggennachmehl”."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "(2) Products containing more than 40 per cent starch may be qualified as “rich in starch”. They may be referred to in German as “Weizennachmehl”."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "(3) If this ingredient has been subjected 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": "f4",
      "text": "(4) Products containing more than 40 per cent starch may be named as “rich in starch”. They may be referred to in German as “Maisnachmehl”."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "(5) This name may be replaced by “corn gluten feed”."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "(6) This name may be replaced by “extruded maize starch”."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "(7) The name may be supplemented by the grain species."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "(8) This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "(1) Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "(2) The name must be supplemented by the plant species."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "(1) This name must be supplemented by an indication of the nature of the heat treatment."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "(1) This name may be replaced by “sucrose”."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "(2) This name may be replaced by “tapioca”."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "(3) This name may be replaced by “tapioca starch”."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "(1) The name may be supplemented by the fruit species."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "(1) The term “meal” may be replaced by “pellets”. The method of drying may be added to the name."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "(2) The species of forage crop may be added to the name."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "(3) The cereal species must be indicated in the name."
    },
    {
      "type": "footnote",
      "label": "f19",
      "text": "(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out."
    },
    {
      "type": "footnote",
      "label": "f20",
      "text": "(1) This name may be replaced by “sucrose”."
    },
    {
      "type": "footnote",
      "label": "f21",
      "text": "(1) This name may be replaced by “milk albumin powder”."
    },
    {
      "type": "footnote",
      "label": "f22",
      "text": "(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”."
    },
    {
      "type": "footnote",
      "label": "f23",
      "text": "(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.)."
    },
    {
      "type": "footnote",
      "label": "f24",
      "text": "(1) Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”."
    },
    {
      "type": "footnote",
      "label": "f25",
      "text": "(1) The nature of the source may be indicated additionally in the name or replace it."
    },
    {
      "type": "footnote",
      "label": "f26",
      "text": "(2) The manufacturing process may be included in the name."
    },
    {
      "type": "footnote",
      "label": "f27",
      "text": "(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained."
    },
    {
      "type": "footnote",
      "label": "f28",
      "text": "(2) The name may be supplemented by an indication of the salt obtained."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2000/2481/schedule/2/part/II",
    "retrieved_at": "2026-10-29T08:23:29.803581+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."
}