# The Feeding Stuffs Regulations 2000, Part II: NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS


Feed materials are listed and named in this Part according to the following criteria:
the origin of the product/by-product used, for example vegetable, animal, mineral;
the part of the product/by-product used, for example whole, seeds, tubers, bones;
the 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;
the 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”.
1.
CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(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”.
(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”.
(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.
(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”.
(5) This name may be replaced by “corn gluten feed”.
(6) This name may be replaced by “extruded maize starch”.
(7) The name may be supplemented by the grain species.
(8) This name may be replaced by “distillers' dried grains and solubles”. The name may be supplemented by the grain species.
1.01
Oats
Grains of Avena sativa L. and other cultivars of oats
1.02
Oat flakes
Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks
Starch
1.03
Oat middlings
By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm
Fibre
1.04
Oat hulls and bran
By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran
Fibre
1.05
Barley
Grains of Hordeum vulgare L.
1.06
Barley middlings
By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour
Fibre
1.07
Barley protein
Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation
Protein Starch
1.08
Rice, broken
By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains
Starch
1.09
Rice bran (brown)
By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
Fibre
1.10
Rice bran (white)
By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
Fibre
1.11
Rice bran with calcium carbonate
By-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
Fibre Calcium carbonate
1.12
Fodder meal of parboiled rice
By-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
Fibre Calcium carbonate
1.13
Ground fodder rice
Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted
Starch
1.14
Rice germ expeller
By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere
Protein Fat Fibre
1.15
Rice germ, extracted
By-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere
Protein
1.16
Rice starch
Technically pure rice starch
Starch
1.17
Millet
Grains of Panicum miliaceum L.
1.18
Rye
Grains of Secale cereale L.
1.19
Rye middlings
By-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
Starch
1.20
Rye feed
By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran
Starch
1.21
Rye bran
By-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
Fibre
1.22
Sorghum
Grains of Sorghum bicolor (L.) Moench s.l.
1.23
Wheat
Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat
1.24
Wheat middlings
By-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
Starch
1.25
Wheat feed
By-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
Fibre
1.26
Wheat bran
By-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
Fibre
1.27
Wheat germ
By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
Protein Fat
1.28
Wheat gluten
Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch
Protein
1.29
Wheat gluten feed
By-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
Protein Starch
1.30
Wheat starch
Technically pure starch obtained from wheat
Starch
1.31
Pre-gelatinised wheat starch
Product consisting of wheat starch largely expanded by heat treatment
Starch
1.32
Spelt
Grains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum
1.33
Triticale
Grains of Triticum X secale hybrid
1.34
Maize
Grains of Zea mays L.
1.35
Maize middlings
By-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
Fibre
1.36
Maize bran
By-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
Fibre
1.37
Maize germ expeller
By-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
Protein Fat
1.38
Maize germ, extracted
By-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
Protein
1.39
Maize gluten feed
By-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
Protein Starch Fat, if>4.5%
1.40
Maize gluten
Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch
Protein
1.41
Maize starch
Technically pure starch obtained from maize
Starch
1.42
Pre-gelatinised maize starch
Product consisting of maize starch largely expanded by heat treatment
Starch
1.43
Malt culms
By-product of malting, consisting mainly of dried rootlets of germinated cereals
Protein
1.44
Brewers' dried grains
By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products
Protein
1.45
Distillers' dried grains
By-product of alcohol distilling obtained by drying solid residues of fermented grain
Protein
1.46
Distillers' dark grains
By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added
Protein
2.
OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) Where appropriate the indication “low in glucosinolate” may be added. “Low in glucosinolate” has the meaning given in Community legislation.
(2) The name must be supplemented by the plant species.
2.01
Groundnut, partially decorticated, expeller
By-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)
Protein Fat Fibre
2.02
Groundnut, partially decorticated, extracted
By-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter)
Protein Fibre
2.03
Groundnut, decorticated, expeller
By-product of oil manufacture, obtained by pressing of decorticated groundnuts
Protein Fat Fibre
2.04
Groundnut, decorticated, extracted
By-product of oil manufacture, obtained by extraction of decorticated grounds
Protein Fibre
2.05
Rape seed
Seeds 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%)
2.06
Rape seed, expeller
By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)
Protein Fat Fibre
2.07
Rape seed, extracted
By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)
Protein
2.08
Rape seed hulls
By-product obtained during dehulling of rape seeds
Fibre
2.09
Safflower seed, partially decorticated, extracted
By-product of oil manufacture, obtained by extraction of partially decorticated seed of safflower Carthamus tinctorius L.
Protein Fibre
2.10
Copra expeller
By-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.
Protein Fat Fibre
2.11
Copra, extracted
By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm
Protein
2.12
Palm kernel expeller
By-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
Protein Fibre Fat
2.13
Palm kernel, extracted
By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed
Protein Fibre
2.14
Soya (bean), toasted
Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.)
2.15
Soya (bean), extracted, toasted
By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4 mg N/g 7times; min.)
Protein Fibre, if> 8%
2.16
Soya (bean), dehulled, extracted, toasted
By-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.)
Protein
2.17
Soya (bean) protein concentrate
Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract
Protein
2.18
Vegetable oil
Oil obtained from plants
Moisture, if > 1%
2.19
Soya (bean) hulls
By-product obtained during dehulling of soya beans
Fibre
2.20
Cotton seed
Seeds of cotton Gossypium spp. from which the fibres have been removed
Protein Fibre Fat
2.21
Cotton seed, partially decorticated, extracted
By-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.)
Protein Fibre
2.22
Cotton seed expeller
By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed
Protein Fibre Fat
2.23
Niger seed expeller
By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HCl: maximum 3.4%)
Protein Fat Fibre
2.24
Sunflower seed
Seeds of the sunflower Helianthus annuus L.
2.25
Sunflower seed, extracted
By-product of oil manufacture, obtained by extraction of seeds of the sunflower
Protein
2.26
Sunflower seed, partially decorticated, extracted
By-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)
Protein Fibre
2.27
Linseed
Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)
2.28
Linseed expeller
By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)
Protein Fat Fibre
2.29
Linseed, extracted
By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)
Protein
2.30
Olive pulp
By-product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel
Protein Fibre
2.31
Sesame seed expeller
By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HCl: maximum 5%)
Protein Fibre Fat
2.32
Cocoa bean, partially decorticated, extracted
By-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
Protein Fibre
2.33
Cocoa husks
Teguments of the dried and roasted beans of Theobroma cacao L.
Fibre
3.
LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) This name must be supplemented by an indication of the nature of the heat treatment.
3.01
Chick peas
Seeds of Cicer arietinum L.
3.02
Guar meal, extracted
By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub
Protein
3.03
Ervil
Seeds of Ervum ervilia L.
3.04
Chickling vetch
Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment
3.05
Lentils
Seeds of Lens culinaris a.o. Medik
3.06
Sweet lupins
Seeds of Lupinus spp. Low in bitter seed content
3.07
Beans, toasted
Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectines
3.08
Peas
Seeds of Pisum spp.
3.09
Pea middlings
By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins
Protein Fibre
3.10
Pea bran
By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas
Fibre
3.11
Horse beans
Seeds of Vicia faba L. spp. faba var. equina Pers. and var. minuta (Alef.) Mansf.
3.12
Monantha vetch
Seeds of Vicia monanthos Desf.
3.13
Vetches
Seeds of Vicia sativa L. var. sativa and other varieties
4.
TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) This name may be replaced by “sucrose”.
(2) This name may be replaced by “tapioca”.
(3) This name may be replaced by “tapioca starch”.
4.01
(Sugar) beet pulp
By-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)
Content of ash insoluble in HC1, if >3.5% of dry matter. Total sugar calculated as sucrose, if >10.5%
4.02
(Sugar) beet molasses
By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar
Total sugar calculated as sucrose. Moisture, if >28%
4.03
(Sugar) beet pulp, molassed
By-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)
Total sugar calculated as sucrose. Content of ash insoluble in HC1, if >3.5% of dry matter
4.04
(Sugar) beet vinasse
By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances
Protein Moisture, if >35%
4.05
(Beet) sugar
Sugar extracted from sugar beet
Sucrose
4.06
Sweet potato
Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation
Starch
4.07
Manioc
Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)
Starch Content of ash insoluble in HCl, if >3.5% of dry matter
4.08
Manioc starch, puffed
Starch obtained from manioc roots, greatly expanded by appropriate heat treatment
Starch
4.09
Potato pulp
By-product of the manufacture of potato starch (Solanum tuberosum L.)
4.10
Potato starch
Technically pure potato starch
Starch
4.11
Potato protein
Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch
Protein
4.12
Potato flakes
Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes
Starch Fibre
4.13
Potato juice condensed
By-product of the manufacture of potato starch from which proteins and water have been partly removed
Protein Ash
4.14
Pre-gelatinised potato starch
Product consisting of potato starch largely solubilised by heat treatment
Starch
5.
OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) The name may be supplemented by the fruit species.
5.01
Carob pods
Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed
Fibre
5.02
Citrus pulp
By-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice
Fibre
5.03
Fruit pulp
By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice
Fibre
5.04
Tomato pulp
By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice
Fibre
5.05
Grape pips, extracted
By-product obtained during the extraction of oil from grape pips
Fibre, if >45%
5.06
Grape pulp
Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed
Fibre, if >25%
5.07
Grape pips
Pips extracted from grape pulps, from which the oil has not been removed
Fat Fibre, if >45%
6.
FORAGES AND ROUGHAGE
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) The term “meal” may be replaced by “pellets”. The method of drying may be added to the name.
(2) The species of forage crop may be added to the name.
(3) The cereal species must be indicated in the name.
(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.
6.01
Lucerne meal
Product 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
Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.02
Lucerne pomace
Dried by-product obtained by pressing of the juice from lucerne
Protein
6.03
Lucerne protein concentrate
Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate the proteins
Carotene Protein
6.04
Clover meal
Product 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
Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.05
Grass meal
Product obtained by drying and milling young forage plants
Protein Fibre Ash insoluble in HC1, if >3.5% of dry matter
6.06
Cereals straw
Straw of cereals
6.07
Cereals straw, treated
Product obtained by an appropriate treatment of cereals straw
Sodium, if treated with NaOH
7.
OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) This name may be replaced by “sucrose”.
7.01
(Sugar) cane molasses
By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.
Total sugar calculated as sucrose Moisture, if > 30%
7.02
(Sugar) cane vinasse
By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances
Protein Moisture, if > 35%
7.03
(Cane) sugar
Sugar extracted from sugar cane
Sucrose
7.04
Seaweed meal
Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content
Ash
8.
MILK PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) This name may be replaced by “milk albumin powder”.
8.01
Skimmed-milk powder
Product obtained by drying milk from which most of the fat has been separated
Protein Moisture, if >5%
8.02
Buttermilk powder
Product obtained by drying the liquid which remains after butter churning
Protein Fat Lactose Moisture, if > 6%
8.03
Whey powder
Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes
Protein Lactose Moisture, if >8% Ash
8.04
Whey powder, low in sugar
Product obtained by drying whey from which the lactose has been partly removed
Protein Lactose Moisture, if >8% Ash
8.05
Whey protein powder
Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment
Protein Moisture, if >8%
8.06
Casein powder
Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet
Protein Moisture, if >10%
8.07
Lactose powder
The sugar separated from milk or whey by purification and drying
Lactosen Moisture, if >5%
9.
LAND ANIMAL PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.
(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.).
9.01
Meat meal
Product 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%)
Protein Fat Ash Moisture, if >8%
9.02
Meat-and-bone meal
Product 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
Protein Fat Ash Moisture, if >8%
9.03
Bone meal
Product 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
Protein Ash Moisture, if >8%
9.04
Greaves
Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin
Protein Fat Moisture, if >8%
9.05
Poultry meal
Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers
Protein Fat Ash Ash insoluble in HC1 >3.3% Moisture, if >8%
9.06
Feather meal, hydrolysed
Product obtained by hydrolysing, drying and grinding poultry feathers
Protein Ash insoluble in HC1 >3.4% Moisture, if >8%
9.07
Blood meal
Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter
Protein Moisture, if >8%
9.08
Animal fat
Product composed of fat from warm-blooded land animals
Moisture, if >1%
10.
FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) Products containing more than 75% protein in the dry matter may be qualified as “rich in protein”.
10.01
Fish meal
Product 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
Protein Fat Ash, if >20% Moisture, if >8%
10.02
Fish solubles, condensed
Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying
Protein Fat Moisture, if >5%
10.03
Fish oil
Oil obtained from fish or parts of fish
Moisture, if >1%
10.04
Fish oil, refined, hardened
Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation
Iodine number Moisture, if >1%
11.
MINERALS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) The nature of the source may be indicated additionally in the name or replace it.
(2) The manufacturing process may be included in the name.
11.01
Calcium carbonate
Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution
Calcium Ash insoluble in HC1 if>5%
11.02
Calcium and magnesium carbonate
Natural mixture of calcium carbonate and magnesium carbonate
Calcium Magnesium
11.03
Calcareous marine algae (Maerl)
Product of natural origin obtained from calcareous algae, ground or granulated
Calcium Ash insoluble in HC1 if>5%
11.04
Magnesium oxide
Technically pure magnesium oxide (MgO)
Magnesium
11.05
Magnesium sulphate
Technically pure magnesium sulphate (MsSO4.7H2O)
Magnesium Sulphur
11.06
Dicalcium phosphate
Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4(xH2O)
Calcium Total phosphorus
11.07
Mono-dicalcium phosphate
Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO4–Ca(H2PO4)2.H2O).
Total phosphorus Calcium
11.08
Defluorinated rock phosphate
Product obtained by grinding purified and appropriately defluorinated natural phosphates
Total phosphorus Calcium
11.09
Degelatinised bone meal
Degelatinised, sterilised and ground bones from which the fat has been removed
Total phosphorus Calcium
11.10
Monocalcium phosphate
Technically pure calcium-bis (dihydrogenphosphate) (Ca(H2PO4)2.xH2O)
Total phosphorus Calcium
11.11
Calcium-magnesium phosphate
Technically pure calcium-magnesium phosphate
Calcium Magnesium Total phosphorus
11.12
Mono-ammonium phosphate
Technically pure mono-ammonium phosphate (NH4H2PO4)
Total nitrogen Total phosphorus
11.13
Sodium chloride
Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt
Sodium
11.14
Magnesium propionate
Technically pure magnesium propionate
Magnesium
11.15
Magnesium phosphate
Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO4.xH2O)
Total phosphorus Magnesium
11.16
Sodium-calcium-magnesium phosphate
Product consisting of sodium-calcium-magnesium phosphate
Total phosphorus Magnesium Calcium Sodium
11.17
Mono-sodium phosphate
Technically pure mono-sodium phosphate (NaH2PO.H2O)
Total phosphorus Sodium
11.18
Sodium bicarbonate
Technically pure sodium bicarbonate (NaHCO3)
Sodium
12.
MISCELLANEOUS
No.
Name
Description
Compulsory declarations
(1)
(2)
(3)
(4)
(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.
(2) The name may be supplemented by an indication of the salt obtained.
12.01
Bakery and pasta products and by-products
Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta
Starch Total sugar calculated as sucrose
12.02
Confectionery products and by-products
Product or by-product obtained from the manufacture of confectionery including chocolate
Total sugar calculated as sucrose
12.03
Products and by-products of pastry and ice-cream making
Product or by-product obtained from the manufacture of pastry, cakes or ice-cream
Starch Total sugar expressed as sucrose Fat
12.04
Fatty acids
By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin
Fat Moisture, if >1%
12.05
Salts of fatty acids
Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide
Fat Ca (or Na or K, when appropriate)

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Source: https://www.legislation.gov.uk/uksi/2000/2481/schedule/2/part/II (the official version)
Page: https://openlegislation.uk/feeding-stuffs-regulations-2000/schedule-2/part-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.