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Schedule 3 GENERIC NAMES IN LIST OF INGREDIENTS

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

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Generic name

Ingredients

Conditions of use of generic name
CheeseAny type of cheese or mixture of cheeseThe labelling of the food of which the cheese is an ingredient must not refer to a specific type of cheese
Cocoa butterPress, expeller or refined cocoa butter
Crumbs or rusks,as is appropriateAny type of crumbed, baked cereal product
Crystallised fruitAny crystallised fruitThe proportion of crystallised fruit in the food of which it is an ingredient must not exceed 10 per cent
DextroseAnhydrous dextrose or dextrose monohydrate
FatAny refined fat

The generic name must be accompanied by either—

  1. (a)

    the description “animal” or “vegetable”, as is appropriate, or

  2. (b)

    an indication of the specific animal origin or the specific vegetable origin of the fat, as is appropriate.

In the case of an hydrogenated fat, the generic name must also be accompanied by the description “hydrogenated”.

FishAny species of fishThe labelling of the food of which the fish is an ingredient must not refer to a specific species of fish
FlourAny mixture of flour derived from two or more cereal speciesThe generic name shall be followed by a list of the cereals from which the flour is derived in descending order of weight
Glucose syrupGlucose syrup or anhydrous glucose syrup
Gum baseAny type of gum preparation used in the preparation of chewing gum
Herb, herbs or mixed herbsAny herb or parts of a herb or combination of two or more herbs or parts of herbsThe proportion of herb or herbs in the food of which it or they are an ingredient must not exceed 2 per cent by weight of the food
Milk proteinsAny caseins, caseinates or whey proteins, or any mixture of these
OilAny refined oil, other than olive oil

The generic name must be accompanied by either—

  1. (a)

    the description “animal” or “vegetable”, as is appropriate, or

  2. (b)

    an indication of the specific animal origin or the specific vegetable origin of the oil, as is appropriate.

In the case of an hydrogenated oil, the generic name must also be accompanied by the description “hydrogenated”.

Spice, spices or mixed spicesAny spice or any combination of two or more spicesThe proportion of spice or spices in the food of which it or they are an ingredient must not exceed 2 per cent by weight of the food
StarchAny unmodified starch or any starch which has been modified either by physical means or by enzymes
SugarAny type of sucrose
VegetablesAny mixture of vegetablesThe proportion of vegetables in the food of which they are an ingredient must not exceed 10 per cent by weight of the food
WineAny type of wine defined in Council Regulation (EEC) No. 822/87