# The Food Labelling Regulations 1996, Part III: CREAM


Column 1
Column 2
Clotted cream
The cream is clotted and contains not less than 55 per cent milk fat.
Double cream
The cream contains not less than 48 per cent milk fat.
Whipping cream
The cream contains not less than 35 per cent milk fat.
Whipped cream
The cream contains not less than 35 per cent milk fat and has been whipped.
Sterilised cream
The cream is sterilised cream and contains not less than 23 per cent milk fat.
Cream or single cream
The cream is not sterilised cream and contains not less than 18 per cent milk fat.
Sterilised half cream
The cream is sterilised cream and contains not less than 12 per cent milk fat.
Half cream
The cream is not sterilised cream and contains not less than 12 per cent milk fat.

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Source: https://www.legislation.gov.uk/uksi/1996/1499/schedule/8/part/III (the official version)
Page: https://openlegislation.uk/food-labelling-regulations-1996/schedule-8/part-III
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.