# The Food Labelling Regulations 1996, Schedule 3: GENERIC NAMES IN LIST OF INGREDIENTS Column 1 Column 2 Column 3 Generic name Ingredients Conditions of use of generic name Cheese Any type of cheese or mixture of cheese The labelling of the food of which the cheese is an ingredient must not refer to a specific type of cheese Cocoa butter Press, expeller or refined cocoa butter Crumbs or rusks,as is appropriate Any type of crumbed, baked cereal product Crystallised fruit Any crystallised fruit The proportion of crystallised fruit in the food of which it is an ingredient must not exceed 10 per cent Dextrose Anhydrous dextrose or dextrose monohydrate Fat Any refined fat The generic name must be accompanied by either— (a) the description “animal” or “vegetable”, as is appropriate, or (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”. Fish Any species of fish The labelling of the food of which the fish is an ingredient must not refer to a specific species of fish Flour Any mixture of flour derived from two or more cereal species The generic name shall be followed by a list of the cereals from which the flour is derived in descending order of weight Glucose syrup Glucose syrup or anhydrous glucose syrup Gum base Any type of gum preparation used in the preparation of chewing gum Herb, herbs or mixed herbs Any herb or parts of a herb or combination of two or more herbs or parts of herbs The 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 proteins Any caseins, caseinates or whey proteins, or any mixture of these Oil Any refined oil, other than olive oil The generic name must be accompanied by either— (a) the description “animal” or “vegetable”, as is appropriate, or (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 spices Any spice or any combination of two or more spices The 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 Starch Any unmodified starch or any starch which has been modified either by physical means or by enzymes Sugar Any type of sucrose Vegetables Any mixture of vegetables The proportion of vegetables in the food of which they are an ingredient must not exceed 10 per cent by weight of the food Wine Any type of wine defined in Council Regulation (EEC) No. 822/87 --- Source: https://www.legislation.gov.uk/uksi/1996/1499/schedule/3 (the official version) Page: https://openlegislation.uk/food-labelling-regulations-1996/schedule-3 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.