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:

Sch. 3 Pt.01 words substituted by Single Common Market Organisation 2014 reg. 6(4)
Sch. inserted by Food Labelling 1998 reg. 13 Sch.
Sch. 3 words inserted by Food Labelling 1998 reg. 14
Sch. AA(1) para. 2(a) inserted by Food Labelling (Declaration of Allergens) 2007 reg. 3(a)
Sch. AA(1) para. 6(a) inserted by Food Labelling (Declaration of Allergens) 2007 reg. 3(b)
Sch omitted by Jam and Similar Products 2003 reg. 10(2)(e)
Sch. 3 words inserted by Specified Sugar Products 2003 reg. 10(2)(c)
Sch. 3 heading inserted by Food Labelling 2003 reg. 5(a)
Sch. 3 words inserted by Food Labelling 2003 reg. 5(b)
Sch. 3 Pt. 2 inserted by Food Labelling 2003 reg. 5(c)
Sch. 3 Pt. 1 words omitted by Food Labelling 2004 reg. 15
Sch. 3 Table words substituted by Wine 2011 reg. 19(4)(e)

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% by weight of the food
Wine	Any type of wine defined in Council Regulation (EEC) No. 822/87