Draft COMMISSION REGULATION of on the Catalogue of feed materials (Text with EEA relevance)

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COUNCIL OFBrussels, 3 March 2011 THE EUROPEAN UNION 7254/11 AGRILEG 31 COVER NOTE from: European Commission date of receipt: 24 February 2011 to: General Secretariat of the Council Subject: Draft COMMISSION REGULATION of on the Catalogue of feed materials (Text with EEA relevance) Delegations will find attached Commission document D012065/03. ________________________

Encl.: D012065/03

EUROPEAN COMMISSION Brussels, C(2011) final D012065/03 Draft COMMISSION REGULATION

on the Catalogue of feed materials (Text with EEA relevance)

Draft COMMISSION REGULATION

on the Catalogue of feed materials (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC, 83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC

, and in particular Article 26(2) and (3) thereof, Whereas:

(1) Commission Regulation (EU) No 242/2010 of 19 March 2010 creating the Catalogue of feed materials

established the first version of the Catalogue of feed materials. It consists of the list of feed materials already listed in Part B of the Annex to Directive 96/25/EC and columns 2, 3 and 4 of the Annex to Directive 82/471/EEC and of a glossary taking over point IV of Part A of the Annex to Directive 96/25/EC.

(2) The appropriate representatives of the European feed business sectors have, in consultation with other concerned parties, in collaboration with the competent national authorities and taking into account relevant experience from opinions issued by the European Food Safety Authority and scientific or technological developments, developed amendments to Regulation (EU) No 242/2010. These amendments concern new entries and improvements of existing entries.

(3) The Commission has assessed the submitted amendments, verified that the procedure and conditions foreseen in Article 26 of Regulation (EC) No 767/2009 has been followed and are fulfilled and agrees to the amendments as modified during the assessment.

(4) Given the very high number of amendments to be made to Regulation (EU) No 242/2010, it is appropriate, for reasons of coherence, clarity and simplification, to repeal and replace that Regulation.

(5) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on the Food Chain and Animal Health,

HAS ADOPTED THIS REGULATION: Article 1 The Catalogue of feed materials referred to in Article 24 of Regulation (EC) No 767/2009 is established, as set out in the Annex to this Regulation. Article 2 Regulation (EU) No 242/2010 is repealed. References to the repealed Regulation shall be construed as references to this Regulation. Article 3 This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union. This Regulation shall be binding in its entirety and directly applicable in all Member States. Done at Brussels, For the Commission José Manuel BARROSO The President

ANNEX CATALOGUE OF FEED MATERIALS Part A General provisions

(1) The use of this Catalogue by the feed business operators shall be voluntary. However, the name of a feed material listed in Part C may be used only for a feed material complying with the requirements of the entry concerned.

(2) All entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union. Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009.

(3) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005, feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue.

(4) The botanical purity of a feed material shall not be less than 95%. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0.5% for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C.

(5) The common name/qualifier of one or more of the processes, as listed in the last column of the glossary of processes in Part B, may be added to the name of the feed material to indicate that it has undergone the respective process or processes.

(6) If the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned.

(7) For a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column `name' of the entry for the feed material concerned in the list of feed materials in Part C.

(8) In the description of the feed materials in the list of feed materials in Part C, the word "product" is used instead of the word "by-product" to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials.

(9) The botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant.

(10) The underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high

concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product.

(11) Article 15(g) of Regulation (EC) No 767/2009 in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2.2% in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:

(a) Compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009.

(b) If the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2.2%.

(c) Where one or more specific moisture levels are set in the column `compulsory declarations' of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14% its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply.

(12) `Technical grade' means that a substance is produced in a controlled chemical or physical process fulfilling the relevant requirements in accordance with the feed law

of the Union.

(13) A feed business operator, who claims a feed material has more properties than those specified in the column `description' of the list of feed materials in Part C, has to comply with Article 13 of Regulation (EC) No 767/2009. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009.

Part B Glossary of processes

Process Definition Common name/qualifier [[note: 1 Air fractionation Separation of particles by means of an air stream. Air fractionated Process to remove dust, fine particles]] [[note: 2 Aspiration and other parts with suspended cereal fines from a bulk of grain during Aspirated transfer by means of an air-flow Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural]] [[note: 3 Blanching enzymes, soften tissue and remove raw Blanched flavouring and followed by immersion in cold water to halt the cooking process.]] [[note: 4 Bleaching Removing naturally occurring colour Bleached Lowering the temperature below]] [[note: 5 Chilling ambient but above freezing point to aid Chilled preservation.]] [[note: 6 Chopping Reduction of particle size using one or more knives. Chopped Removal of objects (contaminants, e.g.]] [[note: 7 Cleaning stones) or vegetative parts of the plant e.g. unattached particles of straw or Cleaned / Sorted husks or weeds.]] [[note: 8 Concentration]] [[note: 3 Increase in certain contents by removal of water and/or other constituents. Concentrate]] [[note: 9 Condensation Transition of a substance from a gaseous to a liquid phase. Condensed The application of heat to change the]] [[note: 10 Cooking physical and chemical characteristics of Cooked feed materials.]] [[note: 11 Crushing Reduction of particle size using a crusher. Crushed, crushing]] [[note: 3 In German `Konzentrieren' may be replaced by `Eindicken' where appropriate, in which case the common qualifier should be `eingedickt'.]]

Purification by the formation of solid crystals from a liquid solution. [[note: 12 Crystallisation Impurities in the liquid are usually not Crystallised incorporated into the lattice structure of the crystal. Complete or partial removal of outer layers from grains, seeds, fruits, nuts]] [[note: 13 Decortication]] [[note: 4 Decorticated, partially and others. decorticated Removal of the outer skins of beans,]] [[note: 14 Dehulling / dehusking grains and seeds usually by physical Dehulled or dehusked means.]] [[note: 15 Depectinising Extraction of pectins from a feed material. Depectinised]] [[note: 16 Desiccation Process of extracting moisture Desiccated]] [[note: 17 Desliming Process used to remove the slime layer on the surface. Deslimed Complete or partial removal of mono-]] [[note: 18 Desugaring and disaccharides from molasses and Desugared, partially other material containing sugar by desugared chemical or physical means. Process by which toxic contaminants]] [[note: 19 Detoxification are destroyed or reduced in Detoxified concentration. Fractionation liquids by boiling and]] [[note: 20 Distillation collecting the condensed vapour into a Distilled separate container.]] [[note: 21 Drying Dehydration by artificial or natural processes. Dried (sun or artificially) Storage of feed materials in a silo possibly with the addition of]] [[note: 22 Ensiling preservatives or by using anaerobic Ensiled conditions possibly with silage additives]] [[note: 23 Evaporation Reducing the water content. Evaporated Thermal process during which the]] [[note: 24 Expansion product's internal water content, abruptly steamed, leads to the Expanded breaking-up of the product.]] [[note: 25 Expelling Removal of oil/fat by pressing. Expeller/cake and oil/fat]] [[note: 4 `Decortication' may be replaced by `dehulling' or `dehusking' where appropriate, in which case the common qualifier should be `dehulled' or `dehusked'.]]

Removal either by organic solvent of Extracted/meal and fat/oil, [[note: 26 Extraction fat/ oil from certain materials or by molasses/pulp and sugar or aqueous solvent of sugar or other other water-soluble water-soluble components. components Thermal process during which the product's internal water content,]] [[note: 27 Extrusion abruptly steamed, leads to the breaking-up of the product combined Extruded with special shaping by passing through an orifice. Process in which micro-organisms such as bacteria, fungi or yeasts are]] [[note: 28 Fermentation produced or used to act on materials to Fermented promote a change in their chemical composition/properties. Separation of a mixture of liquid and]] [[note: 29 Filtration solid materials by passing the liquid through a porous medium or Filtered membrane.]] [[note: 30 Flaking Rolling of moist heat-treated material. Flakes Reduction of particle size of dry grain]] [[note: 31 Flour milling and to facilitate separation into]] [[note: 5 constituent fractions (principally flour, Flour, bran, middlings, feed bran and middlings). Separation of feed material fragments]] [[note: 32 Fractionation by sieving and/or treated with a stream of air that carries the light shell pieces Fractionated away.]] [[note: 33 Fragmentation Process of breaking a feed material into fragments. Fragmented]] [[note: 34 Frying Process of cooking feed materials in a oil or fat. Fried Process to form a gel, a solid, jelly-like]] [[note: 35 Gelling material that can have properties ranging from soft and weak to hard and Gelled tough usually using gelling agents]] [[note: 36 Granulation Treatment of feed materials to obtain a specific particle size and consistency Granulated]] [[note: 37 Grinding / milling Reducing the particle size of solid feed materials in a dry or wet process. Ground or milled]] [[note: 38 Heating heat treatments carried out under specific conditions Heat treated]] [[note: 5 In French the name `issues' may be used.]]

Transformation with the use of a catalyst of unsaturated into saturated [[note: 39 Hydrogenation glycerides (of oils and fats) or free fatty Hydrogenated, partially acids, or of reducing sugars into the hydrogenated analogous polyols. Reduction of molecular size by]] [[note: 40 Hydrolysis appropriate treatment with water and Hydrolysed either enzymes or acid/alkali.]] [[note: 41 Liquefying Transition from a solid or a gas phase into a liquid. Liquefied Reducing the size of feed materials]] [[note: 42 Maceration using mechanical means often in the Macerated presence of water or other liquids. Allowing grain to commence germination to activate naturally]] [[note: 43 Malting occurring enzymes that are able to break down starch to fermentable Malted carbohydrates and proteins to amino acids and peptides.]] [[note: 44 Melting Transition from a solid to a liquid phase by the application of heat. Melted Process of reducing the average]] [[note: 45 Micronisation diameter of a solid material's particles Micronised to the micrometer scale.]] [[note: 46 Parboiling Process of cooking partially by boiling for a short period Par-boiled Heating to a critical temperature for a]] [[note: 47 Pasteurisation specified "amount" of time to eliminate harmful micro-organisms followed by Pasteurised rapid cooling.]] [[note: 48 Peeling Removal of the skin/peel from fruit and vegetables. Peeled]] [[note: 49 Pelleting Shaping by compression through a die Pellet, pelleted The polishing of dehulled grain, e.g.]] [[note: 50 Polishing rice, by rotation in drums resulting in a Polished grain with a bright, shiny appearance. Modification of starch to improve]] [[note: 51 Pregelatinisation significantly its swelling properties in Pregelatinised]] 6, puffed cold water. [[note: 6 In German the qualifier `aufgeschlossen' and the name `Quellwasser' (referring to starch) may be used. In Danish the qualifier `Kvældning' and the name `Kvældet' (referring to starch) may be used.]]

Expeller/cake (in case of oil- containing materials) [[note: 52 Pressing]] [[note: 7 Physical removal of liquids like fat, oil, Pulp, pomace (in case of water or juice from solids. fruits, etc.) Pressed pulp (in case of sugar beet) Complete or partial removal of]] [[note: 53 Refining impurities or unwanted components by Refined, partially refined chemical/-physical treatment. Heating of feed materials in a dry state]] [[note: 54 Roasting to improve digestibility, increase colour and / or reduce naturally occurring anti-nutritive factors. Roasted Reduction of particle size by passing]] [[note: 55 Rolling the feed material, e.g. grains, between Rolled pairs of rollers. Process which, either by physical treatment with use of heat, pressure, steam and combination of such]] [[note: 56 Rumen protection conditions and/or through the action of Rumen protected processing aids, aims to protect the nutrients from degradation in the rumen Separation of particles of different]] [[note: 57 Sieving / Screening sizes by passing feed materials through Sieved, sifted, screened screen(s) while being shaken or poured. Separating the top floating layer of a]] [[note: 58 Skimming liquid by mechanical means, e.g. milk Skimmed fat.]] [[note: 59 Slicing Cutting feed materials into flat pieces Sliced Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid in seed coat removal,]] [[note: 60 Soaking / Steeping facilitate the uptake of water to activate Steeped the germination process or reduce the concentration of naturally occurring anti-nutritive factors. Reducing the moisture content of a liquid by creating a spray or mist of the]] [[note: 61 Spray drying feed material to increase the surface Spray dried area to weight ratio through which warm air is blown.]] [[note: 7 In French `Pressage' may be replaced by `Extraction mécanique' where appropriate.]]

Process using pressurized steam for [[note: 62 Steaming heating and cooking to increase Steamed digestibility. Heating using dry heat usually applied]] [[note: 63 Toasting to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive Toasted factors. Filtration of liquids through a]] [[note: 64 Ultra-filtration membrane permeable only for small Ultra-filtrated molecules.]]

Part C List of feed materials

1.

Cereal grains and products derived thereof

Number Name Description Compulsory declarations 1.1.1 Barley Grains of Hordeum vulgare L. It may be rumen protected. Method of rumen protection, if applicable 1.1.2 Barley, puffed Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure. Starch 1.1.3 Barley, roasted Product of barley roasting process which is partially roasted with low Starch, if > 10% colour. Crude protein, if > 15% Starch 1.1.4 Barley flakes Product obtained by steaming and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected. Method of rumen protection, if applicable 1.1.5 Barley fibre Product of barley starch manufacture. It consists of particles of endosperm Crude fibre and principally of fibre. Crude protein, if >10%

1.1.6 Barley hulls Product of ethanol-starch manufacture after dry milling, screening and Crude fibre dehulling of barley grains. Crude protein, if >10% Product obtained during the processing of screened, dehusked barley into 1.1.7 Barley middlings pearl barley, semolina or flour. It consists principally of particles of Crude fibre endosperm with fine fragments of the outer skins and some grain screenings. Starch 1.1.8 Barley protein Product from barley obtained after starch and bran separation. It consists Crude protein principally of protein. Starch Moisture, if < 45% or > 60%

1.1.9 Barley protein feed Product from barley obtained after starch separation. It consists principally If moisture < 45%:

of protein and particles of endosperm. It may be dried. - Crude protein

-

Starch 1.1.10 Barley solubles Product from barley obtained after wet protein and starch extraction. Crude protein Product of flour manufacture, obtained from screened grains of dehusked 1.1.11 Barley bran barley. It consists principally of fragments of the outer skins and of particles Crude fibre of grain from which the greater part of the endosperm has been removed.

1.1.12 Liquid barley starch Secondary starch fraction from the production of starch from barley. If moisture <50%:

-

Starch Product from malting barley cleaning consisting of small malting barley 1.1.13 Malting barley screenings grains and fractions of broken malting barley grains separated before the Crude fibre malting process. Crude ash if >2.2%

1.1.14 Malting barley and malt fines Cereal fines aspirated from grain transfer operations. Crude fibre 1.1.15 Malting barley husks Product from malting barley cleaning consisting of fractions of husk and fines. Crude fibre Moisture, if <65% or >88%

1.1.16 Barley distillers solids, wet Product of ethanol manufacture from barley. It contains solid feed fraction from distillation. If moisture <65%:

-

Crude protein 1.1.17 Barley distillers solubles, wet Product of ethanol manufacture from barley. It contains soluble feed Moisture, if <45% or >70% fraction from distillation. If moisture <45%
-

Crude protein

1.1.18 Malt [[note: 8 Product from germinated cereals, dried, milled and/or extracted. Product from malting cereals germination and malt cleaning consisting of 1.1.19 Malt rootlets]] [[note: 8 rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled. 1.2.1 Maize]] [[note: 9 Grains of Zea mays L. ssp. mays. It may be rumen protected. Method of rumen protection, if applicable 1.2.2 Maize flakes Product obtained by steaming and rolling dehusked maize. It may contain a small proportion of maize husks. Starch Product of the manufacture of flour or semolina from maize. It consists 1.2.3 Maize middlings principally of fragments of the outer skins and of particles of grain from Crude fibre which less of the endosperm has been removed than in maize bran. Starch Product of the manufacture of flour or semolina from maize. It consists 1.2.4 Maize bran principally of outer skins and some maize germ fragments, with some Crude fibre endosperm particles. 1.2.5 Maize cobs Central core of a maize ear. It comprises unseparated rachis, grain and Crude fibre leaves. Starch 1.2.6 Maize screenings Fraction of maize left after screening process.]] [[note: 8 The name may be supplemented by the cereal species.]] [[note: 9 Please note that "maize" can either be referred to as such or as "corn". This is valid for all maize products.]]

Moisture, if < 50% or > 70%

1.2.7 Maize fibre Product of the manufacture of maize starch. It consists principally of fibre. If moisture <50%:

-

Crude fibre 1.2.8 Maize gluten Product of the manufacture of maize starch. It consists principally of gluten Crude protein obtained during separation of starch. Moisture, if < 70% or > 90% Product obtained during the manufacture of maize starch. It is composed of Moisture, if < 40% or > 65% bran and maize solubles. The product may also include broken maize and If moisture <40%:

1.2.9 Maize gluten feed residues from the oil extraction of maize germs. Other products derived - Crude protein from starch and from the refining or fermentation of starch products may be - Crude fibre added, it may be dried. - Starch

-

Crude fat Product of the manufacture of semolina, flour or starch from maize. It Moisture, if < 40% or > 60%

1.2.10 Maize germ consists predominately of maize germ, outer skins and parts of the If moisture < 40%: endosperm. - Crude protein

-

Crude fat 1.2.11 Maize germ expeller Product of oil manufacture obtained by pressing of processed maize germ to Crude protein which parts of the endosperm and testa may still adhere. Crude fat 1.2.12 Maize germ meal Product of oil manufacture, obtained by extraction of processed maize germ. Crude protein 1.2.13 Crude maize germ oil Product obtained from maize germ. Crude fat 1.2.14 Maize, puffed Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure. Starch Moisture, if < 45% or > 65%

1.2.15 Maize steep liquor Concentrated liquid fraction from the steeping process of corn. If moisture <45%:

-

Crude protein

By-product of the sweet-corn processing industry, composed of centre cobs, 1.2.16 Sweet corn silage husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, husks and leaves, with presence of sweet-Crude fibre corn kernels.

1.3.1 Millet Grains of Panicum miliaceum L.

1.4.1 Oats Grains of Avena sativa L. and other cultivars of oats. Method of rumen protection, if applicable 1.4.2 Dehulled oats Dehulled grains of oats. It may be steam treated.

1.4.3 Oat flakes Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks. Starch 1.4.4 Oat middlings Product obtained during the processing of screened, dehusked oats into oat Crude fibre groats and flour. It consists principally of oat bran and some endosperm. Starch

Product of flour manufacture, obtained from screened grains of dehusked 1.4.5 Oat bran oat. It consists principally of fragments of the outer skins and of particles of Crude fibre grain from which the greater part of the endosperm has been removed.

1.4.6 Oat hulls Product obtained during dehulling of oat grains. Crude fibre 1.4.7 Oat, puffed Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure. Starch 1.4.8 Oat groats Cleaned oats with the hull removed. Crude fibre Starch 1.4.9 Oat flour Product obtained by milling of oat grains. Crude fibre Starch 1.4.10 Fodder oat flour Oats product with high content in starch, after decortication. Crude fibre 1.4.11 Oat feed Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm. Crude Fibre 1.5.1 Quinoa seed, extracted Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed.

1.6.1 Rice, broken Product of rice (Oryza sativa L.) milling, consisting principally of undersized and/or broken grains produced during milling. Starch 1.6.2 Rice, milled Husked rice from which all or part of the bran and embryo have been removed by milling. Starch 1.6.3 Rice, pre-gelatinized Product obtained from milled or broken rice by means of a treatment in humid, warm conditions and under pressure. Starch 1.6.4 Rice, extruded Product obtained by extruding rice flour. Starch

1.6.5 Rice flakes;

[Rice pre-gelatinized] Product obtained by flaking pregelatinized rice grains or broken grains. Starch 1.6.6 Rice, husked/brown Paddy rice from which only the husk has been removed. Starch Crude fibre Product obtained by grinding fodder rice, consisting either of green, chalky 1.6.7 Ground fodder rice or unripe grains, sifted out during the milling of husked rice, or of normal Starch husked grains which are yellow or spotted.

1.6.8 Rice flour Product obtained by grinding milled rice. Starch 1.6.9 Brown rice flour Product obtained by grinding brown rice. Crude Fibre Starch 1.6.10 Rice bran Product from husked rice milling consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. Crude fibre Product of the polishing of husked rice consisting mainly of silvery skins, 1.6.11 Rice bran with calcium carbonate particles of the aleurone layer, endosperm and germ; it contains varying Crude fibre amounts of calcium carbonate resulting from the polishing Calcium carbonate

1.6.12 Defatted rice bran Rice bran resulting from oil extraction. Crude fibre 1.6.13 Rice bran oil Oil extracted from stabilized rice bran. Crude fat Starch, if > 20%

1.6.14 Rice middlings Product of rice flour and starch production, obtained by dry or wet milling Crude protein, if > 10% and sieving. It consists principally of starch, protein, fat and fibre. Crude fat, if > 5% Crude fibre Product of the polishing of husked parboiled rice, consisting principally of 1.6.15 Fodder meal from parboiled rice silvery skins, particles of the aleurone layer, endosperm, germ; it contains Crude fibre varying amounts of calcium carbonate resulting from the polishing process. Calcium carbonate 1.6.16 Brewers' rice The smallest broken fragments from the rice milling process, usually about one quarter of a full grain. Starch 1.6.17 Rice germ Product mainly consisting of the embryo removed during the rice milling Crude fat process and separated from the bran. Crude protein Crude protein 1.6.18 Rice germ expeller Product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere. Crude fat Crude fibre 1.6.19 Rice germ meal Product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere. Crude protein 1.6.20 Rice protein Product of rice starch production from broken rice, obtained by wet milling, sieving, separation, concentration and drying. Crude protein 1.6.21 Liquid polished rice feed Concentrated liquid product of wet milling and sieving rice. Starch 1.7.1 Rye Grains of Secale cereale L. Product of flour manufacture, obtained from screened rye. It consists 1.7.2 Rye middlings principally of particles of endosperm, with fine fragments of the outer skins Starch and some miscellaneous parts of the grain. Crude fibre Product of flour manufacture, obtained from screened rye. It consists 1.7.3 Rye feed principally of fragments of the outer skins, and of particles of grain from Starch which less of the endosperm has been removed than in rye bran. Crude fibre Product of flour manufacture, obtained from screened rye. It consists 1.7.4 Rye bran principally of fragments of the outer skins, and of particles of grain from Starch which most of the endosperm has been removed. Crude fibre 1.8.1 Sorghum; [Milo] Grains/seeds of Sorghum bicolor (L.) Moench 1.8.2 Sorghum white Grains of white Sorghum Dried product obtained during the separation of sorghum starch. It consists 1.8.3 Sorghum gluten feed principally of bran and a small quantity of gluten. The product may also Crude protein include dried residues of maceration water and germs could be added.

1.9.1 Spelt Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum.

1.9.2 Spelt bran Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles. Crude fibre 1.9.3 Spelt hulls Product obtained during dehulling of spelt grains. Crude fibre Product obtained during the processing of screened, dehulled spelt into spelt 1.9.4 Spelt middlings flour. It consists principally of particles of endosperm with fine fragments of Crude fibre the outer skins and some grain screenings. Starch 1.10.1 Triticale Grains of Triticum X Secale cereale L. Hybrid.

1.11.1 Wheat Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of Method of rumen protection, if wheat. It may be rumen protected. applicable 1.11.2 Wheat rootlets Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains.

1.11.3 Wheat, pre-gelatinised Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure. Starch Product of flour manufacture obtained from screened grains of wheat or 1.11.4 Wheat middlings dehusked spelt. It consists principally of particles of endosperm with fine Crude fibre fragments of the outer skins and some grain screenings. Starch Crude fibre 1.11.5 Wheat flakes Product obtained by steaming and rolling dehusked wheat. It may contain a Starch small proportion of wheat husks. It may be rumen protected. Method of rumen protection, if applicable Product of flour or malting manufacture obtained from screened grains of 1.11.6 Wheat feed 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 Crude fibre removed than in wheat bran. Product of flour or malting manufacture obtained from screened grains of

1.11.7 Wheat bran [[note: 10 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 Crude fibre has been removed. 1.11.8 Malted fermented wheat particles Product obtained by a process combining malting and fermentation of wheat Starch and wheat bran. The product is then dried and ground. Crude fibre]] [[note: 10 If this product has been subject to a finer milling the word "fine" may be added to the name or the name may be replaced by a corresponding denomination.]]

Moisture, if < 60% or > 80%

1.11.10 Wheat fibre Fibre extracted from wheat processing. It consists principally of fibre. If moisture <60%:

-

Crude fibre 1.11.11 Wheat germ Product of flour milling consisting essentially of wheat germ, rolled or Crude protein otherwise, to which fragments of endosperm and outer skin may still adhere. Crude fat 1.11.12 Wheat germ, fermented Product of fermentation of wheat germ, with inactivated micro-organisms. Crude protein Crude fat Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat and 1.11.13 Wheat germ expeller dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum Crude protein monococcum L.)) to which parts of the endosperm and testa may still adhere.

1.11.15 Wheat protein Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed Crude protein Product of the manufacture of wheat starch and gluten. It consists of bran, Moisture, if < 45% or > 60%

1.11.16 Wheat gluten feed from which the germ may have been partially removed. Wheat solubles, If moisture < 45%: broken wheat and other products derived from starch and from the refining - Crude protein of starch products may be added. - Starch 1.11.18 Vital wheat gluten Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80% protein (Nx6.25) and maximum 2% ash on dry substance. Crude protein Moisture, if < 65% or > 85%

1.11.19 Liquid wheat starch Product obtained from the production of starch/glucose and gluten from wheat. If moisture <65%:

-

Starch Crude protein 1.11.20 Wheat starch containing protein, Product obtained during the production of wheat starch mainly comprising partially de-sugared partially sugared starch, the soluble proteins and other soluble parts of the Starch endosperm. Total sugar calculated as sucrose Moisture if < 55% or > 85%

1.11.21 Wheat solubles Product of wheat obtained after wet protein and starch extraction. May be hydrolysed. If moisture < 55%:

-

Crude protein 1.11.22 Wheat yeast concentrate Wet by-product that is released after the fermentation of wheat starch for Moisture, if < 60% or > 80% alcohol production. If moisture <60%:
-

Crude protein Product from malting wheat cleaning consisting of small malting wheat 1.11.23 Malting wheat screenings grains and fractions of broken malting wheat grains separated before the Crude fibre malting process.

1.11.24 Malting wheat and malt fines Cereals fines aspirated from grain transfer operations. Crude fibre

1.11.25 Malting wheat husks Product from malting wheat cleaning consisting of fractions of husk and fines. Crude fibre

1.12.2 Grain flour [[note: 11 Flour from milling grains. Starch Crude fibre 1.12.3 Grain protein concentrate]] [[note: 11 Concentrate and dried product obtained from grain after starch removing through yeast fermentation. Crude protein 1.12.4 Cereal grains screenings]] [[note: 11 Residue from the screening of cereals and malt Crude fibre Product of flour milling and the manufacture of starch consisting principally 1.12.5 Grain germ]] [[note: 11 of grain germ, rolled or otherwise, to which fragments of endosperm and Crude protein, outer skin may still adhere. Crude fat Product of grain obtained through the evaporation of the concentrate of the Moisture, if <45% or >70% 1.12.6 Grain spent wash syrup]] [[note: 11 spent wash from the fermentation and distillation of grain used in the If moisture <45%: production of grain spirit. - Crude protein Moist product produced as the solid fraction by centrifuging and/or filtration Moisture, if <65% or >88% 1.12.7 Moist distillers' grains]] [[note: 11 of the spent wash from fermented and distilled grains used in the production If moisture <65%: of grain spirit. - Crude protein Moisture, if <65% or >88% 1.12.8 Concentrated Distillers Solubles]] [[note: 11 Moist product from production of alcohol by distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. If moisture <65%: - Crude protein, if >10% Moisture, if <60% or >80% Product obtained when producing alcohol by distilling grain mash of cereals If moisture <60%: 1.12.9 Distillers' grains and solubles]] [[note: 11 and/ or other starchy and sugar containing products. It may be rumen - Crude protein protected. Method of rumen protection, if applicable Crude protein 1.12.10 Distillers' dried grains]] [[note: 11 Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected. Method of rumen protection, if applicable Distillers' dark grains]] ; Product of alcohol distilling obtained by drying solid residues of fermented Crude protein 1.12.11 [Distillers' dried grains and grains to which pot ale syrup or evaporated spent wash has been added. It Method of rumen protection, if solubles] [[note: 11 The name may be supplemented by the grain species.]]

Solid product of malt whisky production. It consists of the residues from hot Moisture, if <65% or >88%

1.12.13 Draff water extraction of malted barley. Typically marketed in the moist form If moisture <65%: after the extract has been removed by gravity. - Crude protein Solid product obtained through the production of beer, malt extract and Moisture, if <65% or >88%

1.12.14 Mash Filter Grains whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in If moisture <65%: the moist form after the extract has been removed by pressing. - Crude protein 1.12.15 Pot ale The product remaining in the still from the first (wash) distillation of a malt distillery. Crude protein, if >10% Moisture, if <45% or >70%

1.12.16 Pot ale syrup Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still. If moisture <45%: Crude protein

2.

Oil seeds, oil fruits, and products derived thereof

Number Name Description Compulsory declarations Crude protein 2.1.1 Babassu expeller Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties. Crude fat Crude fibre 2.2.1 Camelina seed Seeds of Camelina sativa L. Crantz. Crude protein 2.2.2 Camelina, expeller Product of oil manufacture, obtained by pressing of seeds of Camelina. Crude fat Crude fibre 2.2.3 Camelina meal Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller. Crude protein 2.3.1 Cocoa husks Teguments of the dried and roasted beans of Theobroma cacao L. Crude fibre 2.3.2 Cocoa hulls Product obtained by processing of cocoa beans. Crude fibre Crude protein Product of oil manufacture, obtained by extraction of dried and roasted 2.3.3 Cocoa bean meal, partially Crude protein decorticated cocoa beans Theobroma cacao L. from which part of the husks has been removed Crude fibre Product of oil manufacture, obtained by pressing the dried kernel Crude protein 2.4.1 Copra expeller (endosperm) and outer husk (tegument) of the seed of the coconut palm Crude fat Cocos nucifera L. Crude fibre Product of oil manufacture, obtained by pressing and enzymatic Crude protein 2.4.2 Copra, hydrolysed expeller hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of Crude fat the seed of the coconut palm Cocos nucifera L. Crude fibre 2.4.3 Copra meal Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm. Crude protein 2.5.1 Cotton seed Seeds of Gossypium spp. from which the fibres have been removed. It may Method of rumen protection, if be rumen protected. applicable Product of oil manufacture, obtained by extraction of seeds of cotton from Crude protein 2.5.2 Cotton seed meal, partially Crude fibre decorticated which the fibres and part of the husks have been removed. (Maximum crude fibre 22.5% in the dry matter). It may be rumen protected. Method of rumen protection, if applicable Crude protein 2.5.3 Cotton seed expeller Product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed. Crude fibre Crude fat

2.6.1 Groundnut expeller, partially Product of oil manufacture, obtained by pressing of partially decorticated Crude protein decorticated groundnuts Arachis hypogaea L. and other species of Arachis. Crude fat (Maximum crude fibre content 16% in the dry matter) Crude fibre 2.6.2 Groundnut meal, partially Product of oil manufacture, obtained by extraction of partially decorticated decorticated groundnut expeller. Crude protein (Maximum crude fibre content 16% in the dry matter) Crude fibre 2.6.3 Groundnut expeller, decorticated Product of oil manufacture, obtained by pressing of decorticated Crude protein groundnuts. Crude fat Crude fibre 2.6.4 Groundnut meal, decorticated Product of oil manufacture, obtained by extraction of decorticated Crude protein groundnut expeller. Crude fibre 2.7.1 Kapok expeller Product of oil manufacture obtained by pressing of Kapok seeds (Ceiba Crude protein pentadra L. Gaertn.). Crude fibre 2.8.1 Linseed Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%) Method of rumen protection, if as whole, flattened or ground linseed. It may be rumen protected. applicable 2.8.2 Linseed expeller Product of oil manufacture, obtained by pressing of linseed. (Minimum Crude protein botanical purity 93%) Crude fat Crude fibre Product of oil manufacture, obtained by extraction and appropriate heat Crude protein 2.8.3 Linseed meal treatment of linseed expeller. May contain up to max 1% used bleaching earth from integrated crushing Method of rumen protection, if and refining plants or filter aids. It may be rumen protected. applicable 2.9.1 Mustard bran Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain. Crude fibre 2.9.2 Mustard seed meal Product obtained by the extraction of volatile mustard oil from mustard seeds Crude protein 2.10.1 Niger seed Seeds of the niger plant Guizotia abyssinica (L. F.) Cass. Crude protein 2.10.2 Niger seed expeller Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4%) Crude fat Crude fibre 2.11.1 Olive pulp Product of oil manufacture, obtained by extraction of pressed olives Olea Crude protein europea L. separated as far as possible from parts of the kernel. Crude fibre Crude fat Product of oil manufacture, obtained by pressing of palm kernels Elaeis Crude protein 2.12.1 Palm kernel expeller guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca Crude fibre auct.) from which as much as possible of the hard shell has been removed. Crude fat

2.12.2 Palm kernel meal Product of oil manufacture, obtained by extraction of palm kernels from Crude protein which as much as possible of the hard shell has been removed. Crude fibre 2.13.1 Pumpkin and squash seed Seeds of Cucurbita pepo L. and plants of the genus Cucurbita.

2.13.2 Pumpkin and squash seed, Product of oil manufacture, obtained by pressing of seeds of Cucurbita pepo Crude protein expeller and plants of the genus Cucurbita. Crude fat Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian

2.14.1 Rape seed [[note: 12 sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Method of rumen protection, if Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94%. applicable It may be rumen protected. Crude protein Product of oil manufacture, obtained by pressing of seeds of rape. May Crude fat 2.14.2 Rape seed, expeller contain up to max 1% used bleaching earth from integrated crushing and Crude fibre refining plants or filter aids. It may be rumen protected. Method of rumen protection, if applicable Product of oil manufacture, obtained by extraction and appropriate heat 2.14.3 Rape seed meal treatment of rape seed expeller. May contain up to max 1% used bleaching Crude protein earth from integrated crushing and refining plants or filter aids. It may be Method of rumen protection, if rumen protected. applicable Crude protein Product obtained from whole rape by means of a treatment in humid, warm Crude fat 2.14.4 Rape seed, extruded conditions and under pressure increasing starch gelatinisation. It may be Method of rumen protection, if rumen protected. applicable 2.14.5 Rape seed protein concentrate Product of oil manufacture, obtained by separation of protein fraction of rapeseed expeller or rapeseed. Crude protein 2.15.1 Safflower seed Seeds of the safflower Carthamus tinctorius L. 2.15.2 Safflower seed meal, partially Product of oil manufacture, obtained by extraction of partially decorticated Crude protein decorticated seeds of safflower. Crude fibre 2.15.3 Safflower hulls Product obtained during dehulling of safflower seeds. Crude fibre 2.16.1 Sesame seed Seeds of Sesamum indicum L. 2.17.1 Sesame seed, partially dehulled Product of oil manufacture, obtained by removing part of the husks. Crude protein Crude fibre 2.17.2 Sesame hulls Product obtained during dehulling of sesame seeds. Crude fibre]] [[note: 12 The indication `low in glucosinolate' as defined in Community legislation may be added, where appropriate. This is valid for all rape seed products.]]

Crude protein 2.17.3 Sesame seed expeller Product of oil manufacture, obtained by pressing of seeds of the sesame plant (Ash insoluble in HCl: maximum 5%) Crude fibre Crude fat Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat 2.18.1 Toasted soya (beans) treatment. (Urease activity maximum 0.4 mg N/g × min.). It may be rumen Method of rumen protection, if protected. applicable Crude protein 2.18.2 Soya (bean) expeller Product of oil manufacture, obtained by pressing the seed of soya Crude fat Crude fibre Product of oil manufacture, obtained from soya beans after extraction and Crude protein appropriate heat treatment. (Urease activity maximum 0.4 mg N/g × min.). Crude fibre 2.18.3 Soya (bean) meal May contain up to max 1% used bleaching earth or other filter aids from if > 8% in dry matter integrated crushing and refining plants or filter aids. It may be rumen Method of rumen protection, if protected. applicable Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. May contain up to max 1% of Crude protein 2.18.4 Soya (bean) meal, dehulled used bleaching earth from integrated crushing and refining plants or filter Method of rumen protection, if aids (Urease activity maximum 0.5 mg N/g × min.). It may be rumen applicable protected.

2.18.5 Soya (bean) hulls Product obtained during dehulling of soya beans. Crude fibre Product obtained from soya beans by means of a treatment in humid, warm Crude protein 2.18.6 Soya beans, extruded conditions and under pressure increasing starch gelatinisation. It may be Crude fat rumen protected. Method of rumen protection, if applicable 2.18.7 Soya (bean) protein concentrate Product obtained from dehulled, fat extracted soya beans, after fermentation or a second extraction to reduce the level of nitrogen-free extract. Crude protein 2.18.8 Soya bean pulp ; [Soya bean paste] Product obtained during extraction of soya beans for food preparation. Crude protein 2.18.9 Soya bean molasses Product obtained during the processing of soya bean. Crude protein Crude fat 2.18.10 By-product from soybean Products obtained when processing soybeans to obtain soybean food preparation preparations. Crude protein 2.19.1 Sunflower seed Seeds of the sunflower Helianthus annuus L. It may be rumen protected. Method of rumen protection, if applicable Crude protein 2.19.2 Sunflower seed expeller Product of oil manufacture, obtained by pressing of seeds of the sunflower. Crude fat Crude fibre

Product of oil manufacture, obtained by extraction and appropriate heat 2.19.3 Sunflower seed meal treatment of sunflower seed expeller. May contain up to max 1% used Crude protein bleaching earth from integrated crushing and refining plants or filter aids. It Method of rumen protection, if may be rumen protected. applicable Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks 2.19.4 Sunflower seed meal, dehulled has been removed. May contain up to max 1% of used bleaching earth from Crude protein integrated crushing and refining plants or filter aids Crude fibre (Maximum crude fibre 27.5% in the dry matter).

2.19.5 Sunflower seed hulls Product obtained during dehulling of sunflower seeds. Crude fibre 2.20.1 Vegetable oil and fat [[note: 13 Oil and fat obtained from plants (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated Moisture, if > 1% 2.21.1 Crude lecithins Phospholipids obtained during degumming of crude oil from oilseeds and oil fruits. 2.22.1 Hemp seed Controlled hemp seed Cannabis sativa L. with a maximum THC content according to EU legislation 2.22.2 Hemp expeller Product of oil manufacture obtained by pressing of hemp seed. Crude protein Crude fibre Crude protein 2.22.3 Hemp oil Product of oil manufacture, obtained by pressing of hemp plant and seed. Crude fat Crude fibre 2.23.1 Poppy seed Seeds of Papaver somniferum L. 2.23.2 Poppy meal Product of oil manufacture, obtained by extraction of expeller of poppy seed Crude protein]] [[note: 13 The name shall be supplemented by the plant species.]]

3.

Legume seeds and products derived thereof

Number Name Description Compulsory declarations 3.1.1 Beans, toasted Seeds of Phaseolus spp. or Vigna spp. submitted to an appropriate heat Method of rumen protection, if treatment. It may be rumen protected. applicable 3.1.2 Bean protein concentrate Product obtained from the separated bean fruit water, when producing starch. Crude protein 3.2.1 Carob, dried Dried fruits of the carob tree Ceratonia siliqua L. Crude fibre 3.2.3 Carob pods, dried Product obtained by crushing the dried fruits (pods) of the carob tree and from which the locust beans have been removed. Crude fibre 3.2.4 Dried carob pod meal, micronised Product obtained by micronisation of the dried fruits of the carob tree from Crude fibre which the locust beans have been removed. Total sugars, calculated as sucrose 3.2.5 Carob germ Germ of the locust bean of the carob tree. Crude protein 3.2.6 Carob germ, expeller Product of oil manufacture, obtained by pressing of germ of carob. Crude protein 3.2.7 Locust bean (seed) Bean of the carob tree. Crude fibre 3.3.1 Chick peas Seeds of Cicer arietinum L.

3.4.1 Ervil Seeds of Ervum ervilia L.

3.5.1 Fenugreek seed Seed of fenugreek (Trigonella foenum-graecum).

3.6.1 Guar meal Product obtained after extraction of the mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub. Crude protein 3.6.2 Guar germs meal Product of mucilage extraction from the germ of seeds of guar bean. Crude protein 3.7.1 Horse beans Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.

3.7.2 Horse bean flakes Product obtained by steaming and rolling dehusked horse beans. Starch Crude protein 3.7.3 Film horse beans; [Faba bean Product obtained during dehulling horse bean seeds, consisting mainly of Crude fibre hulls] external envelopes. Crude protein 3.7.4 Horse beans, dehulled Product obtained during dehulling horse bean seeds, consisting mainly of Crude protein bean kernels from horse beans. Crude fibre 3.7.5 Horse bean protein Product obtained by grinding and air fractionation of horse beans. Crude protein 3.8.1 Lentils Seeds of Lens culinaris a.o. Medik.

3.8.2 Lentil hulls Product obtained during dehulling process of lentil seeds. Crude fibre 3.9.1 Sweet lupins Seeds of Lupinus spp. low in bitter seed content.

3.9.2 Sweet lupins, dehulled Dehulled lupin seeds. Crude protein 3.9.3 Film lupins; [lupin hulls] Product obtained during dehulling of lupin seeds, consisting mainly of Crude protein external envelopes. Crude fibre

3.9.4 Lupin pulp Product obtained after extraction of components of lupin. Crude fibre 3.9.5 Lupin middlings Product obtained during the manufacture of lupin flour from lupin. It Crude protein consists principally of particles of cotyledon, and to a lesser extent, of skins. Crude fibre 3.9.6 Lupin protein Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation. Crude protein 3.9.7 Lupin protein meal Product of lupin processing to produce a high protein meal. Crude protein 3.10.1 Mung beans Beans of Vigna radiata L.

3.11.1 Peas Seeds of Pisum spp. It may be rumen protected. Method of rumen protection, if applicable 3.11.2 Pea bran Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas. Crude fibre 3.11.3 Pea flakes Product obtained by steaming and rolling dehulled seeds of peas. Starch 3.11.4 Pea flour Product obtained during the grinding of peas. Crude protein Product obtained during the manufacture of pea meal from peas. It is mainly 3.11.5 Pea hulls composed of skins removed during the skinning and cleaning and, to a Crude fibre lesser extent, of endosperm.

3.11.6 Peas, dehulled Dehulled pea seeds. Crude protein Crude fibre 3.11.7 Pea middlings Product obtained during the manufacture of pea flour. It consists principally Crude protein of particles of cotyledon, and to a lesser extent, of skins. Crude fibre 3.11.8 Pea screenings Fraction of the pea left after the screening process. Crude fibre 3.11.9 Pea protein Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation. Crude protein Moisture if < 70% or > 85% Starch 3.11.10 Pea pulp Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch. Crude fibre Ash insoluble in HCl, if > 3,5% of dry matter Moisture if < 60% or > 85%

3.11.11 Pea solubles Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides. Total sugars Crude protein 3.11.12 Pea fibre Product obtained by extraction after grinding and sieving of the dehulled pea. Crude fibre 3.12.1 Vetches Seeds of Vicia sativa L. var sativa and other varieties.

3.13.1 Chickling vetch [[note: 14 Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment. 3.14.1 Monantha vetch Seeds of Vicia monanthos Desf.]] [[note: 14 The name shall be supplemented by an indication of the nature of the heat treatment.]]

4.

Tubers, roots, and products derived thereof

Number Name Description Compulsory declarations 4.1.1 Sugar beet Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell. Ash insoluble in HCl, if > 5% of dry 4.1.2 Sugar beet tops and tails Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves. matter Moisture if <50%

4.1.3 (Beet) sugar; [sucrose] Sugar extracted from sugar beets using water. Sucrose 4.1.4 (Sugar) beet molasses Syrupy product obtained during the manufacture or refining of sugar from Total sugars, calculated as sucrose sugar beets. Moisture, if > 28%

4.1.5 (Sugar) beet molasses, partially Product obtained after further extraction using water of sucrose and/or Total sugars, calculated as sucrose desugared and/or debetainized betaine from sugar beet molasses. Moisture, if > 28%

4.1.6 Isomaltulose molasses Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets. Moisture if >40% Product of the manufacture of sugar consisting of water-extracted slices of Ash insoluble in HCl, if > 5% of dry 4.1.7 Wet (sugar) beet pulp sugar beet. Minimum moisture content: 82%. Sugar content is low and matter declines towards zero due to (lactic acid) fermentation. Moisture, if <82% or >92% Product of the manufacture of sugar consisting of water-extracted and Ash insoluble in HCl, if > 5% of dry 4.1.8 Pressed (sugar) beet pulp mechanically pressed slices of sugar beet. Maximum moisture content: 82%. Sugar content is low and declines towards zero due to (lactic acid) matter fermentation. Moisture if <65% or >82% Product of the manufacture of sugar consisting of water-extracted and Ash insoluble in HCl, if > 5% of dry 4.1.9 Pressed (sugar) beet pulp, mechanically pressed slices of sugar beet with molasses added. Maximum molassed moisture content: 82%. Sugar content declines due to (lactic acid) matter fermentation. Moisture if <65% or >82% Ash insoluble in HCl, if > 3.5% of dry 4.1.10 Dried (sugar) beet pulp Product of the manufacture of sugar consisting of water-extracted and dried matter slices of sugar beet. Total sugars, calculated as sucrose, if >10.5% Ash insoluble in HCl, if > 3.5% of dry 4.1.11 Dried (sugar) beet pulp, molassed Product of the manufacture of sugar consisting of water-extracted and dried slices of sugar beet with molasses added. matter Total sugars, calculated as sucrose 4.1.12 Sugar syrup Product obtained by processing of sugar and/or molasses. Total sugars, calculated as sucrose Moisture, if > 35%

If dried: ash insoluble in HCl, if >3.5% of dry matter 4.1.13 (Sugar) beet pieces, boiled Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried. If pressed: ash insoluble in HCl, if >5% of dry matter Moisture, if < 50%

4.1.14 Fructo-oligosaccharides Product obtained from sugar from sugar beet through an enzymatic process. Moisture if > 28% Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) Moisture if < 50% or > 60%

4.2.1 Beetroot juice with subsequent concentration and pasteurization, maintaining the typical Ash insoluble in HCl, if > 3.5% of dry vegetable-like taste and flavour. matter 4.3.1 Carrots Root of the yellow or red carrot Daucus carota L. Starch Moist product from the carrot processing industry consisting of the peelings Crude fibre 4.3.2 Carrot peelings, steamed removed from the carrot root by steam treatment to which auxiliary flows of Ash insoluble in HCl, if > 3.5% of dry gelatinous carrot starch may be added. Maximum moisture content: 97%. matter Moisture, if < 87% or > 97% Moist product which is released via mechanical separation in the processing Starch 4.3.3 Carrot scrapings of carrots and which mostly consists of dried carrots and carrot remnants. Crude fibre The product may have been subject to heat treatment. Maximum moisture Ash insoluble in HCl, if > 3.5% of dry content: 97%. matter Moisture, if < 87% or > 97%

4.3.4 Carrot flakes Product obtained by flaking roots of the yellow or red carrot, which are subsequently dried.

4.3.5 Carrot, dried Root of the yellow or red carrot regardless of their presentation, which are subsequently dried. Crude fibre 4.3.6 Carrot feed, dried Product constituted of internal pulp and outer skins that are dried. Crude fibre 4.4.1 Chicory roots Roots of Cichorium intybus L.

4.4.2 Chicory tops and tails Fresh product from chicory processing. It consists predominantly of cleaned Ash insoluble in HCl, if > 3.5% of dry pieces of chicory and parts of leaves. matter Moisture if <50%

4.4.3 Chicory seed Seed of Cichorium intybus L. Product of the manufacture of inulin from roots of Cichorium intybus L. Crude fibre 4.4.4 Pressed chicory pulp consisting of extracted and mechanically pressed slices of chicory. The Ash insoluble in HCl, if > 3.5% of dry (soluble) chicory carbohydrates and water have been partly removed. matter Moisture if <65% or >82%

Product of the manufacture of inulin from roots of Cichorium intybus L. Crude fibre 4.4.5 Dried chicory pulp consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly Ash insoluble in HCl, if > 3.5% of dry extracted. matter Crude fibre 4.4.6 Chicory roots powder Product obtained by chopping, drying and grinding of chicory roots. Ash insoluble in HCl, if > 3.5% of dry matter 4.4.7 Chicory molasses Product of chicory processing, obtained during the production of inulin and Crude protein oligofructose. Moisture if <20% or >30%

4.4.8 Chicory vinasses Product of chicory processing, obtained during the refining of inulin and Crude protein oligofructose. Moisture if <30% or >40%

4.4.9 Chicory inulin Inulin is a fructan extracted from roots of Cichorium intybus L.

4.4.10 Oligofructose syrup Product obtained by partial hydrolysis of inulin from Cichorium intybus L. Moisture if <20% or >30%

4.4.11 Oligofructose, dried Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying.

4.5.1 Garlic, dried White to yellow powder of pure, ground garlic, Allium sativum L.

4.6.1 Manioc; [tapioca]; [cassava] Roots of Manihot esculenta Crantz, regardless of their presentation. Moisture if < 60% or > 70% Starch 4.6.2 Manioc, dried Roots of Manioc, regardless of their presentation, which are subsequently dried. Ash insoluble in HCl, if > 3.5% of dry matter Moist product which is released during the processing of onions (genus Crude fibre 4.7.1 Onion pulp Allium) and consists of both skins and whole onions. If from the production Ash insoluble in HCl, if > 3.5% of dry process for onion oil, then it mostly consists of cooked remains of onions. matter Crude fibre 4.7.2 Onions, fried Skinned and crumbed onion pieces which are then fried. Ash insoluble in HCl, if > 3.5% of dry matter Crude fat 4.8.1 Potatoes Tubers of Solanum tuberosum L. Moisture if <72% or >88% Starch 4.8.2 Potatoes, peeled Potatoes from which the skin is removed using steam treatment. Crude fibre Ash insoluble in HCl, if > 3.5% of dry matter Moisture if < 82% or > 93% Moist product from the potato processing industry consisting of the peelings Starch 4.8.3 Potato peelings, steamed removed by steam treatment from the potato tuber to which auxiliary flows Crude fibre of gelatinous potato starch may be added. It may be mashed. Ash insoluble in HCl, if > 3.5% of dry matter

Moisture if <72% or >88% Starch 4.8.4 Potato cuttings, raw Product released from potatoes during the preparation of potato products for human consumption, which may have been peeled. Crude fibre Ash insoluble in HCl, if > 3.5% of dry matter Moisture if < 82% or > 93% Product which is released via mechanical separation in the processing of Starch 4.8.5 Potato scrapings potatoes and which mostly consists of dried potatoes and potato remnants. Crude fibre The product may have been subject to heat treatment. Ash insoluble in HCl, if > 3.5% of dry matter Starch 4.8.6 Potato, mashed Blanched or boiled and then mashed potato product. Crude fibre Ash insoluble in HCl, if > 3,5% of dry matter Starch 4.8.7 Potato flakes Product obtained by rotary drying of washed, peeled or unpeeled steamed Crude fibre potatoes. Ash insoluble in HCl, if > 3.5% of dry matter 4.8.8 Potato pulp Product of the manufacture of potato starch consisting of extracted ground potatoes. Moisture, if < 77% or > 88%

4.8.9 Potato pulp, dried Dried product of the manufacture of potato starch consisting of extracted ground potatoes.

4.8.10 Potato protein Product of starch manufacture composed mainly of protein substances obtained after the separation of starch. Crude protein 4.8.11 Potato protein, hydrolysed Protein obtained by a controlled enzymatic hydrolysis of potato proteins. Crude protein 4.8.12 Potato protein, fermented Product obtained by fermentation of potato protein and subsequent spray drying. Crude protein 4.8.13 Potato protein fermented, liquid Liquid product obtained by fermentation of potato protein. Crude protein Concentrated product of the manufacture of potato starch, consisting of the Moisture if < 50% or > 60%

4.8.14 Potato juice, concentrated remaining substance after the partial removal of fibre, proteins and starch If moisture < 50%: from the whole potato pulp and evaporation of part of the water. - Crude protein

-

Crude ash 4.8.15 Potato granules Dried potatoes (potatoes after washing, peeling, size reduction cutting, flaking, etc. and water content removal).

4.9.1 Sweet potato Tubers of Ipomoea batatas L. regardless of their presentation. Moisture if < 57% or > 78%

4.10.1 Jerusalem artichoke;

[Topinambur] Tubers of Helianthus tuberosus L. regardless of their presentation. Moisture if < 75% or > 80%

5.

Other seeds and fruits, and products derived thereof

Number Name Description Compulsory declarations Whole fruits of the pendunculate oak Quercus robur L., the sessile oak 5.1.1 Acorn Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak.

5.1.2 Acorn, dehulled Product obtained during dehulling of acorn. Crude protein Crude fibre 5.2.1 Almond Whole or broken fruit Prunus dulcis, with or without hulls.

5.2.2 Almond Hulls Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground. Crude fibre 5.3.1 Anise seed Seeds of Pimpinella anisum.

5.4.1 Apple pulp, dried; [Apple Product obtained from the production of juice of Malus domestica or cider pomace, dried] production. It consists principally of internal pulp and outer skins that are Crude fibre dried. It may have been depectinised Moist product obtained from the production of apple juice or cider 5.4.2 Apple pulp, pressed; [Apple pomace, pressed] production. It consists principally of internal pulp and outer skins that are Crude fibre pressed. It may have been depectinised 5.4.3 Apple molasses Product obtained after producing pectin from apple pulp. It may have been Crude protein depectinised Crude fibre Crude oils and fats, if > 10%

5.5.1 Sugar beet seed Seeds of sugar beet 5.6.1 Buckwheat Seeds of Fagopyrum esculentum 5.6.2 Buckwheat hulls and bran Product obtained during the milling of buckwheat grains. Crude fibre Product of flour manufacture, obtained from screened buckwheat. It consists 5.6.3 Buckwheat middlings principally of particles of endosperm, with fine fragments of the outer and Crude fibre some miscellaneous parts of the grain. It must contain no more than 10% Starch crude fibre.

5.7.1 Red cabbage seed Seeds of Brassica oleracea var. capitata f. Rubra.

5.8.1 Canary grass seed Seeds of Phalaris canariensis.

5.9.1 Caraway seed Seeds from Carum carvi L. Product of the production of chestnut flour, consisting mainly of particles of 5.12.1 Broken chestnuts endosperm, with fine fragments of envelopes and a few remnants of Crude protein chestnut (Castanea spp.). Crude fibre

5.13.1 Citrus pulp Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised. Crude fibre 5.13.2 Citrus pulp, dried Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. Crude fibre 5.14.1 Red clover seed Seeds of Trifolium pratense L.

5.14.2 White clover seed Seeds of Trifolium repens L.

5.15.1 Coffee skins Product obtained from dehusked seeds of the Coffea plant. Crude fibre 5.16.1 Cornflower seed Seeds of Centaurea cyanus L.

5.17.1 Cucumber seed Seeds of Cucumis sativus L.

5.18.1 Cypress seed Seeds of Cupressus L.

5.19.1 Date fruit Fruits of Phoenix dactylifera L. It may be dried.

5.19.2 Date seed Whole seeds of the date plant. Crude fibre 5.20.1 Fennel seed Seeds of Foeniculum vulgare Mill.

5.21.1 Fig fruit Fruits of Ficus carica L. It may be dried.

5.22.1 Fruit kernels [[note: 15 Product consisting of the inner, edible seeds of a nut or fruit stone. 5.22.2 Fruit pulp]] [[note: 15 Product obtained during the production of fruit juice and fruit puree. It may have been depectinised. Crude fibre 5.22.3 Fruit pulp, dried]] [[note: 15 Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised. Crude fibre 5.23.1 Garden cress Seeds from Lepidium sativum L. Crude fibre 5.24.1 Graminaceous seeds Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae. 5.25.1 Grape pips Pips separated from grape pulp, from which the oil has not been removed. Crude fat Crude fibre 5.25.2 Grape pips meal Product obtained during the extraction of oil from grape pips. Crude fibre 5.25.3 Grape pulp [Grape marc] Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed. Crude fibre 5.26.1 Hazelnut Whole or broken fruit of Corylus (L.) spp., with or without hulls. 5.27.1 Pectin Pectin extracted from appropriate plant material. 5.28.1 Perilla seed Seeds of Perilla frutescens L. and its milling products. 5.29.1 Pine nut Seeds from Pinus (L.) spp. 5.30.1 Pistachio Fruit of Pistacia vera L. 5.31.1 Plantago seed Seeds of Plantago (L.) spp. 5.32.1 Radish seed Seeds of Raphanus sativus L.]] [[note: 15 This name shall be supplemented by a more accurate description of the fruit.]]

5.33.1 Spinach seed Seeds of Spinacia oleracea L.

5.34.1 Thistle seed Seeds from Carduus marianus L.

5.35.1 Tomato pulp [tomato pomace] Product obtained by pressing tomatoes Solanum lycopersicum L. during the production of tomato juice. It consists principally of tomato peel and seeds. Crude fibre 5.36.1 Yarrow seed Seeds of Achillea millefolium L.

6.

Forages and roughage, and products derived thereof

Number Name Description Compulsory declarations 6.1.1 Beet leaves Leaves of Beta spp.

6.2.1 Cereal plants [[note: 16 Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled. 6.3.1 Cereals straw]] [[note: 16 Straw of cereals. 6.3.2 Cereal straw, treated]] [[note: 17 Product obtained by an appropriate treatment of cereal straw. Sodium, if treated with NaOH Product obtained by drying and milling clover Trifolium spp. It may contain Crude protein 6.4.1 Clover meal up to 20% lucerne (Medicago sativa L. and Medicago var. Martyn) or other Crude fibre forage crops dried and milled at the same time as the clover. Ash insoluble, in HCI, if >3.5% of dry matter Crude protein 6.5.1 Forage meal]] 18; [Grass meal] ; Product obtained by drying and milling and in some cases compacting Crude fibre [Green meal] [[note: 17 The name must be supplemented by an indication of the nature of the treatment carried out.]] [[note: 18 The species of forage crop may be added to the name.]]

6.10.2 Lucerne field dried; [Alfalfa field dried] Lucerne, field dried. Ash insoluble, in HCI, if >3.5% of dry matter Crude protein 6.10.3 Lucerne, high temperature dried; Crude fibre [Alfalfa, high temperature dried] Lucerne artificially dehydrated, in any form. Ash insoluble, in HCI, if >3.5% of dry matter 6.10.4 Lucerne, extruded; [Alfalfa, extruded] Alfalfa pellets that have been extruded. Crude protein 6.10.5 Lucerne meal; [Alfalfa meal] [[note: 19 Product obtained by drying and milling Lucerne. It may contain up to 20% Crude fibre clover or other forage crop dried and milled at the same time as the lucerne. Ash insoluble, in HCI, if >3.5% of dry matter 6.10.6 Lucerne pomace; [Alfalfa pomace] Dried product obtained by pressing of the juice from lucerne. Crude protein Crude fibre 6.10.7 Lucerne protein concentrate; Product obtained by artificially drying fractions of lucerne press juice, Crude protein [Alfalfa protein concentrate] which have been separated by centrifugation and heat treated to precipitate the proteins. Carotene 6.10.8 Lucerne solubles Product obtained after the extraction of proteins from lucerne juice, it may be dried Crude protein 6.11.1 Maize silage Ensiled plants or parts thereof of Zea mays L. ssp. mays. 6.12.1 Pea Straw Straw of Pisum spp.]] [[note: 19 The term "meal" may be replaced by "pellets". The method of drying may be added to the name.]]

7.

Other plants, algae and products derived thereof

Number Name Description Compulsory declarations Crude protein

7.1.1 Algae [[note: 20 Algae, live or processed, regardless of their presentation, including fresh, chilled or frozen algae. Crude fat Crude ash Crude protein 7.1.2 Dried algae]] [[note: 20 Product obtained by drying algae. This product may have been washed to reduce the iodine content. Crude fat Crude ash Crude protein 7.1.3 Algae meal]] [[note: 20 Product of algae oil manufacture, obtained by extraction of algae. Crude fat Crude ash 7.1.4 Algal oil]] [[note: 20 Product of the oil manufacture from algae obtained by extraction. Crude fat Moisture if > 1% 7.1.5 Algae extract]] 20; [Algae fraction] [[note: 20 Watery or alcoholic extract of algae that principally contains carbohydrates. 7.2.6 Seaweed meal Product obtained by drying and crushing macro-algae, in particular brown seaweed. This product may have been washed to reduce the iodine content. Crude ash 7.3.1 Barks]] [[note: 13 Cleaned and dried barks of trees or bushes. Crude fibre 7.4.1 Blossoms]] 13, dried All parts of dried blossoms of consumable plants and their fractions. Crude fibre 7.5.1 Broccoli, dried Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal.

7.6.1 (Sugar) cane molasses Syrupy product obtained during the manufacture or refining of sugar from Total sugars calculated as sucrose Saccharum L. Moisture, if > 30%

7.6.2 (Sugar) cane Product obtained after further extraction using water of sucrose from sugar Total sugars calculated as sucrose Molasses, partially desugared cane molasses. Moisture, if > 28%

7.6.3 (Cane) sugar [sucrose] Sugar extracted from sugar canes using water. Sucrose 7.6.4 Cane bagasse Product obtained during extraction using water of sugar from sugar canes. It consists mainly of fibres. Crude fibre 7.7.1 Leaves, dried [[note: 13 Dried leaves of consumable plants and their fractions. Crude fibre 7.8.1 Lignocellulose]] [[note: 13 Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. Crude fibre 7.9.1 Liquorice root Root of Glycyrrhiza L.]] [[note: 20 The name shall be supplemented by the species.]]

7.10.1 Mint Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation.

7.11.1 Spinach, dried Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation.

7.12.1 Mojave yucca Pulverized Yucca schidigera Roezl. Crude fibre 7.13.1 Vegetal carbon; [charcoal] Product obtained by carbonisation of organic vegetal material. Crude fibre

7.14.1 Wood [[note: 13 Chemically untreated mature wood or wood fibres. Crude fibre]]

8.

Milk products and products derived thereof

Number Name Description Compulsory declarations Crude protein 8.1.1 Butter and butter products Butter and products obtained by production or processing of butter (e.g. Crude fat butter serum), unless listed separately. Lactose Moisture if > 6% Buttermilk / Buttermilk Crude protein 8.2.1 concentrate / Buttermilk Product obtained by churning butter out of cream or similar processes. Crude fat powder [[note: 21 Concentration or drying may be applied. Lactose Moisture if > 6% 8.3.1 Casein Product obtained from skimmed or buttermilk by drying casein precipitated Crude protein by means of acids or rennet. Moisture if > 10% 8.4.1 Caseinate Product extracted from curd or casein through use of neutralizing substances Crude protein and drying. Moisture if > 10% 8.5.1 Cheese and cheese products Cheese and products made of cheese and of milk based products. Crude protein Crude fat 8.6.1 Colostrum The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition. Crude protein Products obtained when producing dairy products (including, but not limited Moisture 8.7.1 Dairy by-products to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk Crude protein minerals). Crude fat Total sugars 8.8.1 Fermented milk products Products obtained by fermentation of milk (e.g. yoghurt etc.). Crude protein Crude fat 8.9.1 Lactose The sugar separated from milk or whey by purification and drying. Lactose Moisture if > 5% Crude protein 8.10.1 Milk / Milk concentrate / Milk Normal mammary secretion obtained from one or more milkings. powder]] [[note: 21 Concentration or drying may be applied. Crude fat Moisture if > 5% Skimmed milk / Skimmed milk 8.11.1 concentrate / Skimmed milk Milk whose fat content has been reduced by separation. Crude protein powder]] [[note: 21 Concentration or drying may be applied. Moisture if > 5%]] [[note: 21 Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.]]

8.12.1 Milk fat Product obtained by skimming milk. Crude fat 8.13.1 Milk protein powder Product obtained by drying the protein compounds extracted from milk by Crude protein chemical or physical treatment. Moisture if > 8%

8.14.1 Condensed and evaporated milk Condensed and evaporated milk and products obtained by production or Crude protein and their products processing of these products. Crude fat Moisture if > 5% Product obtained by filtration (ultra, nano or micro) of milk (penetrating Crude ash 8.15.1 Milk permeate / Milk permeate through the membrane) and from which lactose may have been partly Crude protein powder [[note: 21 removed. Lactose Reverse osmosis and drying may be applied. Moisture if > 8% Product obtained by filtration (ultra, nano or micro) of milk (withheld by the Crude protein 8.16.1 Milk retentate / Milk retentate Crude ash powder]] [[note: 21 membrane). Drying may be applied. Lactose Moisture if > 8% Crude protein 8.17.1 Whey / Whey concentrate / Whey Product of cheese, quark or casein manufacturing or similar processes. Lactose powder]] [[note: 21 Concentration or drying may be applied. Moisture if > 8% Crude ash Crude protein 8.18.1 Delactosed whey / Delactosed Whey from which the lactose has been partly removed. Lactose whey powder]] [[note: 21 Drying may be applied. Moisture if > 8% Crude ash 8.19.1 Whey protein / Whey protein Product obtained by drying the whey protein compounds extracted from Crude protein powder]] [[note: 21 whey by chemical or physical treatment. Drying may be applied. Moisture if > 8% Demineralised, delactosed whey / Crude protein 8.20.1 Demineralised, delactosed whey Whey from which the lactose and minerals have been partly removed. Lactose powder]] [[note: 21 Drying may be applied. Crude ash Moisture if > 8% Product obtained by filtration (ultra, nano or micro) of whey (penetrating Crude ash 8.21.1 Whey permeate / Whey permeate through the membrane) and from which lactose may have been partly Crude protein powder]] [[note: 21 removed. Lactose Reverse osmosis and drying may be applied. Moisture if > 8% Product obtained by filtration (ultra, nano or micro) of whey (withheld by Crude protein 8.22.1 Whey retentate / Whey retentate powder]] [[note: 21 the membrane). Crude ash Drying may be applied. Lactose Moisture if > 8%]]

9.

Land animal products and products derived thereof

Number Name Description Compulsory declarations 9.1.1 Animal by-products [[note: 22 Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid Crude protein treated or dried. Crude fat Moisture if > 8% 9.2.1 Animal fat]] [[note: 22 Product composed of fat from warm-blooded land animals. Crude fat Moisture if > 1% 9.3.1 Apiculture by-products Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed. Total sugar calculated as sucrose Product obtained by heating, drying and grinding whole or parts of warm-Crude protein 9.4.1 Processed animal protein]] [[note: 22 blooded land animals from which the fat may have been partially extracted or Crude fat physically removed. Crude ash Moisture if > 8% Crude protein 9.5.1 Gelatine process derived Crude fat proteins]] [[note: 22 Dried animal proteins of food quality derived from gelatine production. Crude ash Moisture if > 8% 9.6.1 Hydrolysed animal proteins]] [[note: 22 Hydrolysed proteins obtained by chemical, microbiological or enzymatic Crude protein hydrolysis of animal protein. Moisture if > 8% 9.7.1 Blood meal]] [[note: 22 Product derived from the heat treatment of blood of slaughtered warm-Crude protein blooded animals. Moisture if > 8% Products derived from blood or fractions of blood of slaughtered warm- 9.8.1 Blood products]] [[note: 22 blooded animals; they include dried/frozen/liquid plasma, dried whole blood, Crude protein dried/frozen/liquid red cells or fractions thereof and mixtures. Moisture if > 8% Crude protein 9.9.1 Catering reflux [Catering All waste food containing material of animal origin including used cooking recycling] oil originating in restaurants, catering facilities and kitchens, including central Crude fat kitchens and household kitchens. Crude ash Moisture if > 8%]] [[note: 22 The name shall be supplemented as appropriate by - the animal species, and/or - the part of the animal product, and/or - the animal species processed (e.g. porcine, ruminant, avian), and/or - the naming of the animal species not processed in respect of the ban on intra-species recycling (e.g. poultry-free), and/or - the material processed (e.g. bone, high or low ash) and/or the process used (e.g. defatted, refined).]]

9.10.1 Collagen [[note: 22 Protein-based product derived from animal bones, hides, skins and tendons. Crude protein Moisture if > 8% 9.11.1 Feather meal Product obtained by drying and grinding feathers of slaughtered animals, it Crude protein may be hydrolysed. Moisture if > 8% Natural, soluble protein, gelling or non-gelling, obtained by the partial 9.12.1 Gelatine]] [[note: 22 hydrolysis of collagen produced from bones, hides and skins, tendons and Crude protein sinews of animals. Moisture if > 8% Crude protein 9.13.1 Greaves]] [[note: 22 Product obtained from the manufacture of tallow, lard and other extracted or Crude fat physically removed fats of animal origin, fresh, frozen or dried. Crude ash Moisture if > 8% Products that are no longer intended for human consumption for commercial 9.14.1 Products of animal origin]] [[note: 22 reasons or due to problems of manufacturing or packaging defects or other Crude protein defects from which no risk to public or animal health arise; with or without Crude fat treatment such as fresh, frozen, dried. Moisture if > 8% 9.15.1 Eggs Whole eggs of Gallus gallus L. with or without shells. 9.15.2 Albumen Product obtained from eggs after the separation of shells and yolk, Crude protein pasteurised and possibly denatured. Method of denaturation if applicable 9.15.3 Egg products, dried Products consisting of pasteurised dried eggs, without shells or a mixture of Crude protein different proportions of dried albumen and dried egg yolk. Crude fat Moisture if > 5% Crude protein 9.15.4 Egg powder sugared Dried whole or parts of sugared eggs. Crude fat Moisture if > 5% 9.15.5 Egg shells, dried Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried. Crude ash Whole or parts of terrestrial invertebrates, in all their life stages, other than 9.16.1 Terrestrial invertebrates]] [[note: 22 species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried.]]

10.

Fish, other aquatic animals and products derived thereof

Number Name Description Compulsory declarations Whole or parts of marine or freshwater invertebrates, in all their life stages, 10.1.1 Aquatic invertebrates [[note: 23 other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried Originating from establishments or plants preparing or manufacturing Crude protein 10.2.1 By-products from aquatic animals]] [[note: 23 products for human consumption; with or without treatment such as fresh, Crude fat frozen, dried. Crude ash Crude protein 10.3.1 Crustacea meal Product produced by heating, pressing and drying whole or parts of Crude fat crustacean including wild and farmed shrimp. Crude ash, if > 20% Moisture if > 8% 10.4.1 Fish]] [[note: 24 Whole or parts of fish: fresh, frozen, cooked, acid treated or dried. Crude protein Moisture if > 8% Crude protein 10.4.2 Fish meal]] [[note: 24 Product obtained by heating, pressing and drying whole or parts of fish and to Crude fat which fish solubles may have been re-added prior to drying. Crude ash, if > 20% Moisture if > 8% 10.4.3 Fish solubles Condensed product obtained during manufacture of fishmeal which has been Crude protein separated and stabilised by acidification or drying. Crude fat Moisture if > 5% Crude protein 10.4.4 Fish protein, hydrolysed Product obtained by acid hydrolysis of whole or parts of fish often Crude fat concentrated by drying. Crude ash, if > 20% Moisture if > 8% 10.4.5 Fishbone meal Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone. Crude ash 10.4.6 Fish oil Oil obtained from fish or parts of fish followed by centrifugation to remove Crude fat water (may include species specific details e.g. cod liver oil). Moisture if > 1% 10.4.7 Fish oil, hydrogenated Oil obtained from hydrogenation of fish oil. Moisture if > 1%]] [[note: 23 The name shall be supplemented by the species.]] [[note: 24 The name shall be supplemented by the species when produced from farmed fish.]]

10.5.1 Krill oil Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water. Moisture if > 1% Crude protein 10.5.2 Krill protein concentrate, Product obtained by the enzymatic hydrolysis of whole or parts of krill often Crude fat hydrolysed concentrated by drying. Crude ash, if > 20% Moisture if > 8%

10.6.1 Marine annelid meal Product produced by heating and drying whole or parts of marine annelids, Fat including Nereis virens.M. Sars. Ash if >20% Moisture if > 8% Crude protein 10.7.1 Marine zooplankton meal Product produced by heating, pressing and drying marine zooplankton e.g. Crude fat krill. Crude ash, if > 20% Moisture if > 8%

10.7.2 Marine zooplankton oil Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water. Moisture if > 1% Crude protein 10.8.1 Mollusc meal Product produced by heating and drying whole or parts of molluscs including Crude fat squid and bi-valves. Crude ash, if > 20% Moisture if > 8% Crude protein 10.9.1 Squid meal Product produced by heating, pressing and drying whole squid or parts of Crude fat squid. Crude ash, if > 20% Moisture if > 8%

11.

Minerals and products derived thereof

Number Name Description Compulsory declarations 11.1.1 Calcium carbonate

; Product obtained by grinding sources of calcium carbonate, such as limestone [Limestone] or by precipitation from acid solution. Calcium, Ash insoluble in HCl if > 5%

11.1.2 Calcareous marine shells Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells. Calcium, Ash insoluble in HCl if> 5%

11.1.3 Calcium and magnesium carbonate Natural mixture of calcium carbonate and magnesium carbonate. Calcium, Magnesium, Ash insoluble in HCl if > 5%

11.1.4 Maerl Product of natural origin obtained from calcareous marine algae, ground or granulated. Calcium, Ash insoluble in HCl if > 5%

11.1.5 Lithothamn Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated. Calcium, Ash insoluble in HCl if > 5%

11.1.6 Calcium chloride Technical grade calcium chloride. Calcium, Ash insoluble in HCl if > 5%

11.1.7 Calcium hydroxide Technical grade calcium hydroxide. Calcium, Ash insoluble in HCl if > 5%

11.1.8 Calcium sulphate anhydrous Technical grade calcium sulphate anhydrous obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate. Calcium, Ash insoluble in HCl if > 5%

11.1.9 Calcium sulphate hemihydrate Technical grade calcium sulphate hemihydrate obtained by partially dehydrating calcium sulphate dihydrate. Calcium, Ash insoluble in HCl if > 5%

11.1.10 Calcium sulphate dihydrate Technical grade calcium sulphate dihydrate obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate. Calcium, Ash insoluble in HCl if > 5%

11.1.11 Calcium salts of organic acids [[note: 26 Calcium salts of edible organic acids with at least 4 carbon atoms. Calcium, Organic acid 11.1.12 Calcium oxide Technical grade calcium oxide obtained from calcination of naturally occurring limestone. Calcium, Ash insoluble in HCl if > 5% 11.1.13 Calcium gluconate Calcium salt of gluconic acid generally expressed as Ca(C]][[note: 6]] H[[note: 11]] O[[note: 7]] ) [[note: 2 and its hydrated forms. Calcium, Ash insoluble in HCl if > 5% 11.1.15 Calcium Sulphate / Carbonate Product obtained during the manufacturing of sodium carbonate. Calcium, Ash insoluble in HCl if > 5% 11.1.16 Calcium pidolate Technical grade L-calcium pidolate. Calcium, Ash insoluble in HCl if > 5% 11.2.1 Magnesium oxide Calcined magnesium oxide (MgO) not less than 70% MgO. Magnesium, Ash insoluble in HCl if > 15%]] [[note: 26 The name shall be amended or supplemented to specify the organic acid.]]

11.2.2 Magnesium sulphate heptahydrate Technical grade magnesium sulphate (MgSO [[note: 4 x 7 H]]

2O). Magnesium, Sulphur, Ash insoluble in HCl if > 15%

11.2.3 Magnesium sulphate Magnesium, Sulphur, Ash insoluble in monohydrate Technical grade magnesium sulphate (MgSO [[note: 4 x H]]

2O). HCl if > 15%

11.2.4 Magnesium sulphate anhydrous Technical grade anhydrous magnesium sulphate (MgSO

). Magnesium, Sulphur, ash insoluble in HCl if > 10%

11.2.5 Magnesium propionate Technical grade magnesium propionate. Magnesium 11.2.6 Magnesium chloride Technical grade magnesium chloride or solution obtained by natural Magnesium, Chlorine, ash insoluble in concentration of sea water after deposit of sodium chloride. HCl if > 10%

11.2.7 Magnesium carbonate Natural magnesium carbonate. Magnesium, ash insoluble in HCl if > 10% 11.2.8 Magnesium hydroxide Technical grade magnesium hydroxide. Magnesium, ash insoluble in HCl if > 10% 11.2.9 Magnesium potassium sulphate Technical grade magnesium potassium sulphate. Magnesium, Potassium, ash insoluble in HCl if > 10%

11.2.10 Magnesium salts of organic acids [[note: 26 Magnesium salts of edible organic acids with at least 4 carbon atoms. Magnesium, organic acid Dicalcium phosphate]] ; Technical grade calcium mono-hydrogen phosphate obtained from bones or Calcium, Total phosphorus, P insoluble 11.3.1 [Calcium hydrogen inorganic sources (CaHPO

O)

in 2% citric acid if > 10%, Ash orthophosphate] Ca/P > 1.2 insoluble in HCl if > 5% Product obtained chemically and composed of dicalcium phosphate and 11.3.2 Mono-dicalcium phosphate mono-calcium phosphate (CaHPO [[note: 4. Ca(H]]POTotal phosphorus, Calcium, P insoluble ) O)

0.8< Ca/P < 1.3 in 2% citric acid if > 10% Mono-calcium phosphate;

11.3.3 [Calcium tetrahydrogen Technical grade calcium-bis dihydrogenphosphate (Ca(HPO

)

O)

Total phosphorus, Calcium, P insoluble diorthophosphate] Ca/P <0.9 in 2% citric acid if > 10% Technical grade tri-calcium phosphate from bones or inorganic sources 11.3.4 Tri-calcium phosphate;

[Tricalcium orthophosphate] (Ca

3(PO )[[note: 2]]

O)

Calcium, Total phosphorus, P insoluble Ca/P > 1.3 in 2% citric acid if > 10% Calcium, Magnesium, Total 11.3.5 Calcium-magnesium phosphate Technical grade calcium-magnesium phosphate. phosphorus, P insoluble in 2% citric acid if > 10%

Total phosphorus, Calcium, Sodium, P 11.3.6 Defluorinated phosphate Natural phosphate, calcined and further heat treated than for the removal of impurities necessary. insoluble in 2% citric acid if > 10%, Ash insoluble in HCI if > 5%

11.3.7 Di-calciumpyrophosphate; Total phosphorus, Calcium, P insoluble [Dicalcium diphosphate] Technical grade dicalcium pyrophosphate.

in 2% citric acid if > 10%

11.3.8 Magnesium phosphate Product consisting of technical grade monobasic and/or di-basic and/or tri-Total phosphorus, Magnesium, P basic magnesium phosphate. insoluble in 2% citric acid if > 10%, Ash insoluble in HCl if > 10% Total phosphorus, Magnesium, 11.3.9 Sodium-calcium-magnesium phosphate Product consisting of technical grade sodium-calcium-magnesium phosphate. Calcium, Sodium, P insoluble in 2% citric acid if > 10% Mono-sodium phosphate;

11.3.10 [Sodium dihydrogen Technical grade mono-sodium phosphate Total phosphorus, Sodium, P insoluble orthophosphate] (NaH[[note: 2]]PO[[note: 2]]

O)

in 2% citric acid if > 10%

Di-sodium phosphate;

11.3.11 [Disodium hydrogen Technical grade disodium phosphate (NaTotal phosphorus, Sodium, P insoluble

2HPO[[note: 2]]

orthophosphate] in 2% citric acid if > 10%

11.3.12 Tri-sodium Phosphate;

[Trisodium orthophosphate] Technical grade tri-sodium phosphate (Na[[note: 3]]PO ) Total phosphorus, Sodium, P insoluble in 2% citric acid if > 10%

11.3.13 Sodium pyrophosphate;

[Tetrasodium diphosphate] Technical grade sodium pyrophosphate. Total phosphorus, Sodium, P insoluble in 2% citric acid if > 10% Mono-potassium phosphate;

11.3.14 [Potassium dihydrogen Technical grade mono-potassium phosphate (KHTotal phosphorus, Potassium, P [[note: 2]]PO[[note: 2]]

orthophosphate] insoluble in 2% citric acid if > 10%

Di-potassium phosphate; [Di- 11.3.15 potassium hydrogen Technical grade di-potassium phosphate (KTotal phosphorus, Potassium, P

2HPO[[note: 2]]

orthophosphate] insoluble in 2% citric acid if > 10%

11.3.16 Calcium sodium phosphate Technical grade calcium sodium phosphate. Total phosphorus, Calcium, Sodium, P insoluble in 2% citric acid if > 10% Mono-ammonium 11.3.17 phosphate; [Ammonium Technical grade mono-ammonium phosphate (NHTotal nitrogen, Total phosphorus, P insoluble in 2% citric acid if > 10%

H[[note: 2]]PO )

dihydrogen orthophosphate]

Di-ammonium phosphate; Total nitrogen 11.3.18 [Diammonium hydrogen Technical grade di-ammonium phosphate ((NH[[note: 4]] )

2HPO[[note: 4]] ) Total phosphorus orthophosphate] P insoluble in 2% citric acid if > 10%

Total phosphorus 11.3.19 Sodium tri-polyphosphate; [Penta sodium triphosphate] Technical Grade sodium tri-polyphosphate. Sodium

P insoluble in 2% citric acid if > 10%

11.3.20 Sodium magnesium phosphate Technical grade sodium-magnesium phosphate. Total phosphorus, Magnesium, Sodium,

P insoluble in 2% citric acid if > 10% Magnesium 11.3.21 Magnesium hypophosphite Technical Grade magnesium hypophosphite (Mg(H[[note: 2]]PO[[note: 2]] )[[note: 2]]

O)

Total phosphorus

P insoluble in 2% citric acid if > 10%

11.3.22 Degelatinised bone meal Degelatinised, sterilised and ground bones from which the fat has been Total phosphorus, Calcium, Ash removed. insoluble in HCl if > 10%

11.3.23 Bone ash Mineral residues from the incineration, combustion or gasification of animal Total phosphorus, Calcium, Ash by products. insoluble in HCl if > 10% Technical grade sodium chloride or product obtained by evaporative 11.4.1 Sodium chloride [[note: 25 crystallization from brine (vacuum salt) or evaporation of seawater (marine Sodium, Ash insoluble in HCl if > 10% salt) or grinding rock salt. 11.4.2 Sodium bicarbonate [Sodium hydrogencarbonate] Technical grade sodium bicarbonate (NaHCO]][[note: 3]] ) Sodium, Ash insoluble in HCl if > 10% Sodium/ammonium 11.4.3 (bi)carbonate Product obtained during the production of sodium carbonate and sodium [Sodium/ammonium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate Sodium, Ash insoluble in HCl if > 10% (hydrogen)carbonate] max. 5%).

11.4.4 Sodium carbonate Technical grade sodium carbonate (Na[[note: 2]]CO[[note: 3]] ) Sodium, Ash insoluble in HCl if > 10% Sodium sesquicarbonate 11.4.5 [Trisodium Technical grade sodium sesquicarbonate (Na

3H(CO[[note: 3]] )[[note: 2]] ) Sodium, Ash insoluble in HCl if > 10% hydrogendicarbonate]

11.4.6 Sodium sulphate Technical grade sodium sulphate. Sodium, Ash insoluble in HCl if > 10%

11.4.7 Sodium salts of organic acids Sodium salts of edible organic acids with at least 4 carbon atoms. Sodium, Organic acid 11.5.1 Potassium chloride Technical Grade potassium chloride or product obtained by grinding natural Potassium, Ash insoluble in HCl if sources of potassium chloride. > 10%

11.5.2 Potassium sulphate Technical grade potassium sulphate (KPotassium, Ash insoluble in HCl if [[note: 2]]SO[[note: 4]] )

> 10%

11.5.3 Potassium carbonate Technical grade potassium carbonate (K[[note: 2]]CO[[note: 3]] ). Potassium, Ash insoluble in HCl if >

10% Potassium bicarbonate 11.5.4 [Potassium hydrogen Technical grade potassium bicarbonate (KHCOPotassium, Ash insoluble in HCl if > [[note: 3]] ).

carbonate] 10%

11.5.5 Potassium salts of organic acids [[note: 26 Potassium salts of edible organic acids with at least 4 carbon atoms. Potassium, Organic acid Technical grade powder obtained from natural deposits of the mineral. Also, 11.6.1 Flower of sulphur product obtained from oil refinery production as practised by sulphur Sulphur manufacturers. 11.7.1 Attapulgite Natural magnesium-aluminium-silicon mineral. Magnesium 11.7.2 Quartz Naturally occurring mineral obtained by grinding sources of quartz. 11.7.3 Cristobalite Silicon dioxide obtained from the re-crystallisation of quartz. 11.8.1 Ammonium sulphate Technical grade ammonium sulphate ((NH]][[note: 4]] )[[note: 2]]SO

3CHOHCOONH [[note: 4). Includes the Ammonium lactate 11.8.4 Ammonium lactate produced by fermentation of whey with Lactobacillus delbrueckii ssp. Nitrogen expressed as crude protein, bulgaricus, containing not less than 44% Nitrogen expressed as crude protein. Crude ash 11.8.5 Ammonium acetate Ammonium acetate (CH]]

3COONH

12.

Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed

Number Name Description Compulsory Declarations 12.1 Products obtained from the biomass of specific micro-organisms grown on certain substrates Protein product of fermentation obtained by culture of Methylophilus Crude protein 12.1.1 Protein from Methylophilus methylotrophus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at Crude ash least 68% and the reflectance index at least 50. Crude fat Protein product of fermentation with Methylococcus capsulatus (Bath) Protein from Methylococcus (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 12387), Crude protein 12.1.2 capsulatus (Bath), Alca ligenes Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain acidovorans, Bacillus brevis and 13280) on natural gas (approx. 91% methane, 5% ethane, 2% propane, 0.5% Crude ash Bacillus firmus isobutane, 0.5% n-butane), ammonia, and mineral salts, the crude protein is at Crude fat least 65%.

12.1.3 Bacterial protein from Protein product, by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia Escherichia coli Crude protein or mineral salts; it may be hydrolysed. Protein product, by-product from the production of amino acids by culture of 12.1.4 Bacterial protein from Corynebacterium glutamicum Corynebacterium glutamicum on substrates of vegetable or chemical origin, Crude protein ammonia or mineral salts, it may be hydrolysed.

All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Moisture if <75% or >97%

12.1.5 Yeasts and like products Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.

on [Brewers'yeast] [Yeast product] substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, If moisture <75%: distillery residues, cereals and products containing starch, fruit juice, whey, Crude protein lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of 12.1.6 Mycelium silage from the production of penicillin carbohydrates and their hydrolysates, heat treated and ensiled by means of Nitrogen expressed as crude protein Lactobacillus brevis, plantarum, sake, collinoides and Streptococcus lactis to Crude ash inactive the penicillin, Nitrogen expressed as crude protein is at least 7%.

[[note: 12.2 Other fermentation by-products By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after Crude protein 12.2.1 Vinasses [condensed molasses the separation of the fermentation musts/worts. They may also include dead soluble] cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, Substrate and indication of production process as appropriate alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts Concentrated liquid by-products from the production of L-glutamic acid by 12.2.2 By-products from the fermentation with Corynebacterium melassecola on substrate composed of production of L-glutamic acid sucrose, molasses, starch products and their hydrolysates, ammonium salts Crude protein and other nitrogenous compounds. By-products from the Concentrated liquid by-products from the production of L-Lysine 12.2.3 production of L-lysine-monohydrochloride by fermentation with Brevibacterium lactofermentum on monohydrochloride with substrate composed of sucrose, molasses, starch products and their Crude protein Brevibacterium lactofermentum hydrolysates, ammonium salts and other nitrogenous compounds. By-products from the Liquid by-products from the production of amino acids by fermentation with 12.2.4 production of amino acids with Corynbacterium glutamicum on substrate of vegetable or chemical origin, Crude protein Corynbacterium glutamicum ammonia or mineral salts Crude ash By-products from the Liquid by-products from the production of amino acids by fermentation with 12.2.5 production of amino acids with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia Crude protein Escherichia coli K12 or mineral salts Crude ash By-product of enzyme By-product of fermentation of Aspergillus niger on wheat and malt for 12.2.6 production with Aspergillus enzyme production Crude protein niger]]

13.

Miscellaneous

Number Name Description Compulsory declarations Starch 13.1.1 Products from the bakery and Products obtained during and from the production of bread, biscuits, wafers pasta industry or pasta. They may be dried. Total sugars, calculated as sucrose, Crude fat, if > 5%

13.1.2 Products from the pastry Products obtained during and from the production of pastry and cakes. They Starch industry may be dried Total sugars, calculated as sucrose, Crude fat, if > 5% Crude protein, if > 10% Substances or products that are intended or where it is reasonable to expect Crude fibre 13.1.3 Products of the breakfast cereal Crude oils/fats, if > 10%, manufacture that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried. Starch, if > 30% Total sugar, calculated as sucrose, if > 10% Starch 13.1.4 Products from the confectionery Products obtained during and from the production of sweets, inclusive industry chocolate. They may be dried. Crude fat, if > 5% Total sugars, calculated as sucrose Starch 13.1.5 Products of the ice-cream industry Products obtained when producing ice-cream. They may be dried. Total sugars, calculated as sucrose, Crude fat Products and by products from Products obtained when processing fresh fruit and vegetables (including peel, Starch 13.1.6 processing fresh fruits and whole pieces of fruit/vegetables, and mixtures thereof). They may have been Crude fibre vegetables [[note: 29 dried, or frozen. Crude fat, if > 5% Ash insoluble in HCl, if > 3,5% 13.1.7 Products from the processing of plants]] [[note: 29 Products obtained from freezing or drying whole plants or their parts. Crude Fibre Crude protein, if > 10% Crude fibre 13.1.8 Products from processing of Products obtained from freezing or drying spices and seasonings or their Crude oils/fats, if > 10%, spices and seasonings]] [[note: 29 parts. Starch, if > 30% Total sugar, calculated as sucrose, if > 10%]] [[note: 29 The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.]]

13.1.9 Products from the processing of Products obtained from crushing, grinding, freezing or drying herbs or their herbs [[note: 29 parts. Crude Fibre Starch 13.1.10 Products from the potato Products obtained when processing potatoes. They may have been dried or Crude fibre processing industry frozen. Crude fat, if > 5% Ash insoluble in HCl, if > 3,5% Substances from the sauces-production that are intended or where it is 13.1.11 Products and by-products of the sauces production reasonable to expect that they can be consumed by humans in their processed, Crude fat partially processed or unprocessed forms. They may be dried. 13.1.12 Products and by-products from Products and by-products of the savoury snacks industry obtained during and the savoury snacks industry from the production of savoury snacks - potato chips, potato and/ or cereal Crude fat based snacks (direct extruded, dough based and pelleted snacks) and nuts. 13.1.13 Products from the ready-to-eat Products obtained during the production of ready to eat food. They may be food industry dried. Crude fat, if > 5% Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after Crude protein, if > 10% 13.1.14 Plants by-products from spirits production alcoholic evaporation / distillation, or both, in the elaboration of flavourings Crude fibre for the spirits production. These products must be distilled to eliminate the Crude oils/fats, if > 10% alcoholic residue. 13.1.15 Feed beer Product of the brewing process which is unsalable as a human beverage. Alcohol content 13.2.1 Caramelized sugar Product obtained by the controlled heating of any sugar. Total sugars, calculated as sucrose 13.2.2 Dextrose Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water. Total sugars, calculated as sucrose 13.2.3 Fructose Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion. Total sugars, calculated as sucrose 13.2.4 Glucose syrup Glucose syrup is a purified and concentrated aqueous solution of nutritive Total sugars saccharides obtained through hydrolysis from starch. Moisture if > 30% 13.2.5 Glucose molasses Product produced during refining process of glucose syrups. Total sugars 13.2.6 Xylose Sugar extracted from wood. Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained 13.2.7 Lactulose from lactose through the isomerisation of glucose to fructose. Present in heat Lactulose treated milk and milk products.]]

Amino sugar (monosaccharide) being part of the structure of the 13.2.8 Glucosamine (Chitosamine) polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropods exoskeletons or by fermentation of a grain such as corn Sodium or Potassium, as applicable

or wheat

13.3.1 Starch [[note: 30 Technical grade starch. Starch 13.3.2 Starch]] 30, pre-gelatinised Product consisting of starch expanded by heat treatment. Starch

13.3.3 Starch [[note: 30 mixture Product consisting of native and/or modified food starch obtained from different botanical sources. Starch Moisture if < 25% or > 45% 13.3.4 Starch]] [[note: 30 hydrolysates cake Product from starch hydrolysis. It consists of protein, fat and filter aid (e.g. If moisture < 25%: diatomaceous earth, wood fibre). - Crude fat - Crude protein 13.3.5 Dextrin Dextrin is partially acid hydrolysed starch. 13.3.6 Maltodextrin Maltodextrin is the partially hydrolysed starch. 13.4.1 Polydextrose Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose. 13.5.1 Polyols Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides. 13.5.2 Isomalt Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation. 13.5.3 Mannitol Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose. 13.5.4 Xylitol Product obtained by hydrogenation and fermentation of xylose. 13.5.5 Sorbitol Product obtained by hydrogenation of glucose. Product obtained during the deacidification, by means of lye or by distillation 13.6.1 Fatty acids]] [[note: 31 of oils and fats of unspecified vegetable or animal origin. Also, product Crude fat obtained by various ways of processing of fats and oils as practised by fatty Moisture if]] > 1% acid manufacturers.

13.6.2 Fatty acids esterified with Glycerides obtained by the esterification of glycerol of vegetable origin with Moisture if > 1% glycerol [[note: 31 fatty acids. Crude fat Mono- and diglycerides of fatty acids consist of mixtures of glycerol, mono-, di- and triesters of fatty acids occurring in food oils and fats. 13.6.3 Mono and diglycerides of fatty acids]] [[note: 31 Crude fat They may contain small amounts of free fatty acids and glycerol.]] [[note: 30 The name shall be supplemented by the indication of the botanical origin.]] [[note: 31 The name shall be amended or supplemented to specify the fatty acids used.]]

Crude fat (after hydrolysis)

13.6.4 Salts of fatty acids [[note: 31 Product obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium compounds. Moisture Ca or Na or K or Mg (when appropriate) 13.7.1 Chondroitin sulphate Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues. Sodium Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by transesterification of oils and fats of unspecified vegetable and Glycerol 13.8.1 Glycerine, crude animal origin. Mineral and organic salts might remain in the glycerine. (Maximum content of methanol 0.2%) Potassium Also a product of oleochemical processing of mineral fats and oils, including Sodium trans-esterification, hydrolysis or saponification. Product of biodiesel production (methyl or ethyl esters of fatty acids), obtained by trans-esterification of oils and fats of unspecified vegetable and Glycerol 13.8.2 Glycerine animal origin with subsequent refining of the glycerine. (Minimum content of glycerol: 99% of dry matter). Potassium Also a product of oleochemical processing of mineral oils and fats, including Sodium trans-esterification, hydrolysis or saponification. 13.9.1 Methyl sulphonyl methane Organo-sulfur compound ((CH]][[note: 3]] )[[note: 2]]SO[[note: 3]] H[[note: 8]] O [[note: 2. It is a viscous liquid with a faintly Propylene glycol sweet taste, hygroscopic and miscible with water, acetone, and chloroform.]]

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Draft COMMISSION REGULATION of on the Catalogue of feed materials (Text with EEA relevance) - Hoofdinhoud

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publicatiedatum	03-03-2011
kenmerk	7254/11