II 
(Non-legislative acts)  
REGULATIONS  
COMMISSION REGULATION (EU) No 68/2013  
of 16 January 2013  
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 (  1 ), and in particular Article 26(2) and 
(3) thereof,  
Whereas:  
(1) Commission Regulation (EU) No 575/2011 of 16 June 
2011 on the Catalogue of feed materials (  2 ) (the Cata ­
logue) replaced the first version of the Catalogue of 
feed materials set out in Commission Regulation (EU) 
No 242/2010 of 19 March 2010 creating the 
Catalogue of feed materials (  3 ). 
(2) The appropriate representatives of the European feed 
business sectors have, in consultation with other parties 
concerned, 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 
575/2011.  
(3) These amendments concern new entries of treatment 
processes and feed materials and improvements of 
existing entries, in particular for oil and fat derivatives.  
(4) Furthermore, the amendments concern maximum 
contents of chemical impurities resulting from their manufacturing process or from processing aids to be 
set according to point 1 of Annex I to Regulation (EC) 
No 767/2009. Specific rules should apply to former 
foodstuff e.g. production surplus, misshapen products 
or food with expired use-by date that had been 
produced in compliance with EU food law.  
(5) The conditions set out in Article 26 of Regulation (EC) 
No 767/2009 are fulfilled.  
(6) Given the very high number of amendments to be made 
to Regulation (EU) No 575/2011, it is appropriate, for 
reasons of coherence, clarity and simplification, to repeal 
and replace that Regulation.  
(7) It is appropriate to reduce the administrative burden on 
the operators by providing a period of time allowing a 
smooth conversion of labelling to avoid unnecessary 
disruption to commercial practices.  
(8) 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 575/2011 is repealed.  
References to the repealed Regulation shall be construed as 
references to this Regulation.EN 30.1.2013 Official Journal of the European Union L 29/1  
( 1 ) OJ L 229, 1.9.2009, p. 1.  
( 2 ) OJ L 159, 17.6.2011, p. 25.  
( 3 ) OJ L 77, 24.3.2010, p. 17.Article 3  
Feed materials which have been labelled in accordance with Regulation (EU) No 575/2011 before 
19 August 2013 may continue to be placed on the market and used until stocks are exhausted.  
Article 4  
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, 16 January 2013.  
For the Commission  
The President  
José Manuel BARROSOEN L 29/2 Official Journal of the European Union 30.1.2013ANNEX  
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) ‘Former foodstuffs’ means foodstuffs, other than catering reflux, which were manufactured for human consumption 
in full compliance with the EU food law but which are no longer intended for human consumption for practical or 
logistical reasons or due to problems of manufacturing or packaging defects or other defects and which do not 
present any health risks when used as feed. The setting of maximum contents as referred to in point 1 of Annex I to 
Regulation (EC) No 767/2009 shall not be applicable to former foodstuffs and catering reflux. It shall apply when 
further processed as feed.  
(4) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of the European 
Parliament and of the Council (  1 ), feed materials shall be free from chemical impurities resulting from their manu ­
facturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. Substances 
prohibited for use in feed shall not be present and for those substances such maximum contents shall not be fixed. 
In the interest of transparency, feed materials with tolerated residues are complemented with relevant information 
provided by feed business operators in the context of usual commercial transactions.  
(5) In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005, application of the 
ALARA (  2 ) principle and without prejudice to the application of Regulation (EC) No 183/2005, Directive 
2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal 
feed (  3 ), Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on 
maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council 
Directive 91/414/EEC (  4 ) and Regulation (EC) No 1831/2003 of the European Parliament and of the Council of 
22 September 2003 on additives for use in animal nutrition (  5 ), it is appropriate to specify in the Catalogue of feed 
materials the maximum contents for chemical impurities resulting from the manufacturing process or from 
processing aids that are present at levels of 0,1 % or above. Maximum contents may also be set in the 
Catalogue for chemical impurities and processing aids present at levels lower than 0,1 % if deemed suitable for 
good trading practices. Unless otherwise specified in Part B or C of the present Annex, any maximum content is 
expressed on a weight/weight basis.  
(6) The specific maximum contents for chemical impurities and processing aids are set either in the description of the 
process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a 
specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to 
any feed material listed in Part C in so far as the description of the feed material makes reference to this process in 
its description and in so far as the process at stake meets the description given in Part B.  
(7) 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.EN 30.1.2013 Official Journal of the European Union L 29/3  
( 1 ) OJ L 35, 8.2.2005, p. 1.  
( 2 ) As Low As Reasonably Achievable.  
( 3 ) OJ L 140, 30.5.2002, p. 10.  
( 4 ) OJ L 70, 16.3.2005, p. 1.  
( 5 ) OJ L 268, 18.10.2003, p. 29.(8) 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, shall (  1 ) be added to the name of the feed material to indicate that it has undergone the 
respective process or processes. A feed material whose name is a combination of a name listed in Part C with the 
common name/qualifier of one or more of the processes listed in Part B shall be considered as included in the 
Catalogue and its label shall bear the compulsory declarations applicable for this feed material as set out in the last 
columns of Parts B and C, as applicable. Whenever set out in the last column of Part B, the specific method used for 
the process shall be specified in the name of the feed material.  
(9) 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.  
(10) 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.  
(11) In the description of the feed materials in the list of feed materials in Part C, the word ‘product’ is used instead of th e 
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.  
(12) 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.  
(13) 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.  
(14) 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.  
(15) 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, or refers to a process listed in Part B that can be assimilated as a 
claim (e.g. rumen protection), 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.EN L 29/4 Official Journal of the European Union 30.1.2013  
( 1 ) By derogation from this obligation, for the process ‘drying’ it may be added.PART B  
Glossary of processes  
Process  Definition  Common name/qualifier  
1 Air fractionation  Separation of particles by means of an air stream  Air fractionated  
2 Aspiration  Process to remove dust, fine particles and other 
parts with suspended cereal fines from a bulk of 
grain during transfer by means of an air-flow  Aspirated  
3 Blanching  Process consisting of heat treatment of an organic 
substance by boiling or steaming in order to 
denature natural enzymes, soften tissue and 
remove raw flavouring and followed by 
immersion in cold water to halt the cooking 
process  Blanched  
4 Bleaching  Removing naturally occurring colour  Bleached  
5 Chilling  Lowering the temperature below ambient but 
above freezing point to aid preservation  Chilled  
6 Chopping  Reduction of particle size using one or more 
knives  Chopped  
7 Cleaning  Removal of objects (contaminants, e.g. stones) or 
vegetative parts of the plant e.g. unattached 
particles of straw or husks or weeds  Cleaned/sorted  
8 Concentration  ( 1 ) Increase in certain contents by removal of water 
and/or other constituents  Concentrate  
9 Condensation  Transition of a substance from a gaseous to a 
liquid phase  Condensed  
10 Cooking  The application of heat to change the physical 
and chemical characteristics of feed materials  Cooked  
11 Crushing  Reduction of particle size using a crusher  Crushed, crushing  
12 Crystallisation  Purification by the formation of solid crystals 
from a liquid solution. Impurities in the liquid are 
usually not incorporated into the lattice structure 
of the crystal.  CrystallisedEN 30.1.2013 Official Journal of the European Union L 29/5Process  Definition  Common name/qualifier  
13 Decortication  ( 2 ) Complete or partial removal of outer layers from 
grains, seeds, fruits, nuts and others  Decorticated, partially 
decorticated  
14 Dehulling/dehusking  Removal of the outer skins of beans, grains and 
seeds usually by physical means  Dehulled or dehusked (  3 ) 
15 Depectinising  Extraction of pectins from a feed material  Depectinised  
16 Desiccation  Process of extracting moisture  Desiccated  
17 Desliming  Process used to remove the slime layer on the 
surface  Deslimed  
18 Desugaring  Complete or partial removal of mono- and 
disaccharides from molasses and other material 
containing sugar by chemical or physical means  Desugared, partially desugared  
19 Detoxification  Process by which toxic contaminants are 
destroyed or reduced in concentration  Detoxified  
20 Distillation  Fractionation liquids by boiling and collecting the 
condensed vapour into a separate container  Distilled  
21 Drying  Dehydration by artificial or natural processes  Dried (sun or artificially)  
22 Ensiling  Storage of feed materials in a silo possibly with 
the addition of preservatives or by using 
anaerobic conditions possibly with silage 
additives  Ensiled  
23 Evaporation  Reducing the water content  Evaporated  
24 Expansion  Thermal process during which the product’s 
internal water content, abruptly steamed, leads to 
the breaking-up of the product  Expanded or puffed  
25 Expelling  Removal of oil/fat by pressing  Expeller/cake and oil/fat  
26 Extraction  Removal either by organic solvent of fat/oil from 
certain materials or by aqueous solvent of sugar 
or other water-soluble components  Extracted/meal and fat/oil, 
molasses/pulp and sugar or 
other water-soluble components  
27 Extrusion  Thermal process during which the product’s 
internal water content, abruptly steamed, leads to 
the breaking-up of the product combined with 
special shaping by passing through an orifice  ExtrudedEN L 29/6 Official Journal of the European Union 30.1.2013Process  Definition  Common name/qualifier  
28 Fermentation  Process in which micro-organisms such as 
bacteria, fungi or yeasts are produced or used to 
act on materials to promote a change in their 
chemical composition/properties  Fermented  
29 Filtration  Separation of a mixture of liquid and solid 
materials by passing the liquid through a porous 
medium or membrane  Filtered  
30 Flaking  Rolling of moist heat-treated material  Flakes  
31 Flour milling  Reduction of particle size of dry grain and to 
facilitate separation into constituent fractions 
(principally flour, bran and middlings)  Flour, bran, middlings (  4 ), feed  
32 Fractionation  Separation of feed material fragments by sieving 
and/or treated with a stream of air that carries the 
light shell pieces away  Fractionated  
33 Fragmentation  Process of breaking a feed material into fragments  Fragmented  
34 Frying  Process of cooking feed materials in a oil or fat  Fried  
35 Gelling  Process to form a gel, a solid, jelly-like material 
that can have properties ranging from soft and 
weak to hard and tough usually using gelling 
agents  Gelled  
36 Granulation  Treatment of feed materials to obtain a specific 
particle size and consistency  Granulated  
37 Grinding/milling  Reducing the particle size of solid feed materials 
in a dry or wet process  Ground or milled  
38 Heating  Heat treatments carried out under specific 
conditions  Heat treated  
39 Hydrogenation  Catalytic process aimed at saturating double 
bonds of oils/fats/fatty acids, carried out at high 
temperature under hydrogen pressure, in order to 
obtain partially of or fully saturated 
triglycerides/fatty acids, or aimed at obtaining 
polyols by reduction of carbonyl groups of 
carbohydrates to hydroxyl groups  Hydrogenated, partially 
hydrogenated  
40 Hydrolysis  Reduction of molecular size by appropriate 
treatment with water and either heat/pressure, 
enzymes or acid/alkali  HydrolysedEN 30.1.2013 Official Journal of the European Union L 29/7Process  Definition  Common name/qualifier  
41 Liquefying  Transition from a solid or a gas phase into a 
liquid  Liquefied  
42 Maceration  Reducing the size of feed materials using 
mechanical means often in the presence of water 
or other liquids  Macerated  
43 Malting  Allowing grain to commence germination to 
activate naturally occurring enzymes that are able 
to break down starch to fermentable 
carbohydrates and proteins to amino acids and 
peptides  Malted  
44 Melting  Transition from a solid to a liquid phase by the 
application of heat  Melted  
45 Micronisation  Process of reducing the average diameter of a 
solid material’s particles to the micrometer scale  Micronised  
46 Parboiling  Process of soaking in water and subjecting to a 
heat treatment so that the starch is fully 
gelatinised, followed by a drying process  Par-boiled  
47 Pasteurisation  Heating to a critical temperature for a specified 
‘amount’ of time to eliminate harmful micro- 
organisms followed by rapid cooling  Pasteurised  
48 Peeling  Removal of the skin/peel from fruit and 
vegetables  Peeled  
49 Pelleting  Shaping by compression through a die  Pellet, pelleted  
50 Rice milling  Removing almost all or part of the bran and 
embryo from husked rice  Milled  
51 Pregelatinisation  Modification of starch to improve significantly its 
swelling properties in cold water  Pregelatinised (  5 ) 
52 Pressing  ( 6 ) Physical removal of liquids like fat, oil, water or 
juice from solids  Expeller/cake (in case of oil- 
containing materials) 
Pulp, pomace (in case of fruits, 
etc.) 
Pressed pulp (in case of sugar 
beet)  
53 Refining  Complete or partial removal of impurities or 
unwanted components by chemical/physical 
treatment  Refined, partially refinedEN L 29/8 Official Journal of the European Union 30.1.2013Process  Definition  Common name/qualifier  
54 Roasting  Heating of feed materials in a dry state to 
improve digestibility, increase colour and/or 
reduce naturally occurring anti-nutritive factors  Roasted  
55 Rolling  Reduction of particle size by passing the feed 
material, e.g. grains, between pairs of rollers  Rolled  
56 Rumen protection  Process which, either by physical treatment with 
use of heat, pressure, steam and combination of 
such conditions and/or through the action of e.g. 
aldehydes, lignosulfonates, sodium hydroxide or 
organic acids (such as propionic or tannic acid) 
aims to protect the nutrients from degradation in 
the rumen 
Feed materials rumen protected by aldehydes may 
contain up to 0,12 % of free aldehydes.  Rumen protected through the 
action of [insert as applicable]  
57 Sieving/Screening  Separation of particles of different sizes by 
passing feed materials through screen(s) while 
being shaken or poured  Sieved, sifted, screened  
58 Skimming  Separating the top floating layer of a liquid by 
mechanical means, e.g. milk fat  Skimmed  
59 Slicing  Cutting feed materials into flat pieces  Sliced  
60 Soaking/Steeping  Moistening and softening of feed materials, 
usually seeds, to reduce cooking time, aid in seed 
coat removal, facilitate the uptake of water to 
activate the germination process or reduce the 
concentration of naturally occurring anti-nutritive 
factors  Steeped  
61 Spray drying  Reducing the moisture content of a liquid by 
creating a spray or mist of the feed material to 
increase the surface area to weight ratio through 
which warm air is blown  Spray dried  
62 Steaming  Process using pressurised steam for heating and 
cooking to increase digestibility  Steamed  
63 Toasting  Heating using dry heat usually applied to oilseeds, 
e.g. to reduce or remove naturally occurring anti- 
nutritive factors  ToastedEN 30.1.2013 Official Journal of the European Union L 29/9Process  Definition  Common name/qualifier  
64 Ultra-filtration  Filtration of liquids through a membrane 
permeable only for small molecules  Ultra-filtrated  
65 Degermination  Process of complete or partial removal of germ 
from crushed cereal grain  Degermed, degerminated  
66 Infra-red micronisation  Thermal process using infra red heat for cooking 
and roasting cereals, roots, seeds or tubers, or 
their co-products, usually followed by flaking  Infra red micronised  
67 Oil/fats and 
hydrogenated oils/fats 
splitting  Chemical process of hydrolysis of fats/oils. The 
reaction of fats/oils with water, carried out at 
high temperatures and pressures, allows obtaining 
crude fatty acids in the hydrophobic phase and 
sweet waters (crude glycerol) in the hydrophilic 
phase.  Split  
( 1 ) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be 
‘eingedickt’. 
( 2 ) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be  
‘dehulled’ or ‘dehusked’. 
( 3 ) In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’. 
( 4 ) In French the name ‘issues’ may be used. 
( 5 ) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifie r 
‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used. 
( 6 ) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.  
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  
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 colour  Starch, if > 10 % 
Crude protein, if > 15 %  
1.1.4  Barley flakes  Product obtained by steaming or infra red 
micronising and rolling dehusked barley. It may 
contain a small proportion of barley husks. It 
may be rumen protected.  Starch  
1.1.5  Barley fibre  Product of barley starch manufacture. It consists 
of particles of endosperm and principally of 
fibre.  Crude fibre 
Crude protein, if > 10 %  
1.1.6  Barley hulls  Product of ethanol-starch manufacture after dry 
milling, screening and dehulling of barley grains  Crude fibre 
Crude protein, if > 10 %EN L 29/10 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
1.1.7  Barley middlings  Product obtained during the processing of 
screened, dehusked barley into pearl barley, 
semolina or flour. It consists principally of 
particles of endosperm with fine fragments of 
the outer skins and some grain screenings.  Crude fibre 
Starch  
1.1.8  Barley protein  Product from barley obtained after starch and 
bran separation. It consists principally of 
protein.  Crude protein  
1.1.9  Barley protein feed  Product from barley obtained after starch 
separation. It consists principally of protein and 
particles of endosperm.  Moisture, if < 45 % or > 60 % 
If moisture < 45 %: 
— Crude protein 
— Starch  
1.1.10  Barley solubles  Product from barley obtained after wet protein 
and starch extraction  Crude protein  
1.1.11  Barley bran  Product of flour manufacture, obtained from 
screened grains of dehusked barley. It consists 
principally of fragments of the outer skins and 
of particles of grain from which the greater part 
of the endosperm has been removed.  Crude fibre  
1.1.12  Liquid barley starch  Secondary starch fraction from the production 
of starch from barley  If moisture < 50 %: 
— Starch  
1.1.13  Malting barley 
screenings  Product from mechanical screening (size 
fractionation) consisting of undersized barley 
kernels and fractions of barley kernels separated 
before the malting process  Crude fibre 
Crude ash if > 2,2 %  
1.1.14  Malting barley and malt 
fines  Product consisting of fractions of barley kernels 
and malt separated during the production of 
malt  Crude fibre  
1.1.15  Malting barley husks  Product from malting barley cleaning consisting 
of fractions of husk and fines  Crude fibre  
1.1.16  Barley distillers solids, 
wet  Product of ethanol manufacture from barley. It 
contains solid feed fraction from distillation.  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— Crude protein  
1.1.17  Barley distillers 
solubles, wet  Product of ethanol manufacture from barley. It 
contains soluble feed fraction from distillation.  Moisture, if < 45 % or > 70 % 
If moisture < 45 % 
— Crude protein  
1.1.18  Malt  ( 1 ) Product from germinated cereals, dried, milled 
and/or extracted  
1.1.19  Malt rootlets  ( 1 ) Product from malting cereals germination and 
malt cleaning consisting of rootlets, cereal fines, 
husks and small broken malted cereal grains. It 
may be milled.  
1.2.1  Maize  ( 2 ) Grains of  Zea mays  L. ssp. mays . It may be 
rumen protected.EN 30.1.2013 Official Journal of the European Union L 29/11Number  Name  Description  Compulsory declarations  
1.2.2  Maize flakes  Product obtained by steaming or infra red 
micronising and rolling dehusked maize. It may 
contain a small proportion of maize husks.  Starch  
1.2.3  Maize middlings  Product of the manufacture of flour or semolina 
from maize. It consists principally of fragments 
of the outer skins and of particles of grain from 
which less of the endosperm has been removed 
than in maize bran. It may contain some maize 
germ fragments.  Crude fibre 
Starch  
1.2.4  Maize bran  Product of the manufacture of flour or semolina 
from maize. It consists principally of outer 
skins and some maize germ fragments, with 
some endosperm particles.  Crude fibre  
1.2.5  Maize cobs  Central core of a maize ear. It comprises 
unseparated rachis, grain and leaves.  Crude fibre 
Starch  
1.2.6  Maize screenings  Fraction of maize kernels separated by the 
screening process at product intake  
1.2.7  Maize fibre  Product of the manufacture of maize starch. It 
consists principally of fibre.  Moisture, if < 50 % or > 70 % 
If moisture < 50 %: 
— Crude fibre  
1.2.8  Maize gluten  Product of the manufacture of maize starch. It 
consists principally of gluten obtained during 
separation of starch.  Moisture, if < 70 % or > 90 % 
If moisture < 70 %: 
— Crude protein  
1.2.9  Maize gluten feed  Product obtained during the manufacture of 
maize starch. It is composed of bran and maize 
solubles. The product may also include broken 
maize and residues from the oil extraction of 
maize germs. Other products derived from 
starch and from the refining or fermentation of 
starch products may be added.  Moisture, if < 40 % or > 65 % 
If moisture < 40 %: 
— Crude protein 
— Crude fibre 
— Starch  
1.2.10  Maize germ  Product of the manufacture of semolina, flour 
or starch from maize. It consists predominately 
of maize germ, outer skins and parts of the 
endosperm.  Moisture, if < 40 % or > 60 % 
If moisture < 40 %: 
— Crude protein 
— Crude fat  
1.2.11  Maize germ expeller  Product of oil manufacture obtained by pressing 
of processed maize germ to which parts of the 
endosperm and testa may still adhere  Crude protein 
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 fatEN L 29/12 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
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  
1.2.15  Maize steep liquor  Concentrated liquid fraction from the steeping 
process of corn  Moisture, if < 45 % or > 65 % 
If moisture < 45 %: 
— Crude protein  
1.2.16  Sweet corn silage  By-product of the sweet corn processing 
industry, composed of centre cobs, husks, base 
of the kernels, chopped and drained or pressed. 
Generated by chopping the sweet corn cobs, 
husks and leaves, with presence of sweet corn 
kernels.  Crude fibre  
1.2.17  Crushed degerminated 
(degermed) Maize  Product obtained by degermination of crushed 
maize. It consists principally of endosperm 
fragments and may contain some maize germ 
and outer skin particles.  Crude fibre 
Starch  
1.3.1  Millet  Grains of  Panicum miliaceum  L. 
1.4.1  Oats  Grains of  Avena sativa  L. and other cultivars of 
oats  
1.4.2  Dehulled oats  Dehulled grains of oats. It may be steam 
treated.  
1.4.3  Oat flakes  Product obtained by steaming or infra red 
micronising 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 groats and 
flour. It consists principally of oat bran and 
some endosperm.  Crude fibre 
Starch  
1.4.5  Oat bran  Product of flour manufacture, obtained from 
screened grains of dehusked oat. It consists 
principally of fragments of the outer skins and 
of particles of grain from which the greater part 
of the endosperm has been removed.  Crude fibre  
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 fibreEN 30.1.2013 Official Journal of the European Union L 29/13Number  Name  Description  Compulsory declarations  
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  Broken rice  Part of rice kernel of  Oryza Sativa  L. with a 
length less than three-quarters of a whole 
kernel. The rice may have been parboiled.  Starch  
1.6.2  Milled rice  Husked rice from which almost all the bran and 
embryo have been removed during rice milling. 
The rice may have been parboiled.  Starch  
1.6.3  Pre-gelatinised rice  Product obtained from milled or broken rice by 
pre-gelatinisation  Starch  
1.6.4  Extruded rice  Product obtained by extruding rice flour  Starch  
1.6.5  Rice flakes  Product obtained by flaking pre-gelatinised rice 
kernels or broken kernels  Starch  
1.6.6  Husked rice  Paddy ( Oryza Sativa  L.) from which the husk 
only has been removed. It may be parboiled. 
The processes of husking and handling may 
result in some loss of bran.  Starch 
Crude fibre  
1.6.7  Ground fodder rice  Product obtained by grinding fodder rice, 
consisting either of green, chalky or unripe 
grains, sifted out during the milling of husked 
rice, or of normal husked grains which are 
yellow or spotted  Starch  
1.6.8  Rice flour  Product obtained by grinding milled rice. The 
rice may have been parboiled.  Starch  
1.6.9  Husked rice, flour  Product obtained by grinding husked rice. The 
rice may have been parboiled.  Starch 
Crude fibre  
1.6.10  Rice bran  Product obtained during rice milling, mainly 
consisting of the outer layers of the kernel 
(pericarp, seed coat, nucleus, aleurone) with part 
of the germ. The rice may have been parboiled 
or extruded.  Crude fibre  
1.6.11  Rice bran with calcium 
carbonate  Product obtained during rice milling, mainly 
consisting of the outer layers of the kernel 
(pericarp, seed coat, nucleus, aleurone) with part 
of the germ. It may contain up to 23 % of 
calcium carbonate used as processing aid. The 
rice may have been parboiled.  Crude fibre 
Calcium carbonateEN L 29/14 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
1.6.12  Defatted rice bran  Rice bran resulting from oil extraction. It may 
be rumen protected  Crude fibre  
1.6.13  Rice bran oil  Oil extracted from stabilised rice bran  Crude fat  
1.6.14  Rice middlings  Product of rice flour and starch production, 
obtained by dry or wet milling and sieving. It 
consists principally of starch, protein, fat and 
fibre. The rice may have been parboiled. May 
contain up to 0,25 % sodium and up to 0,25 % 
sulphate.  Starch, if > 20 % 
Crude protein, if > 10 % 
Crude fat, if > 5 % 
Crude fibre  
1.6.15  Rice middlings with 
calcium carbonate  Product obtained during rice milling, mainly 
consisting of particles of aleurone layer and 
endosperm, It may contain up 23 % of calcium 
carbonate used as processing aid. The rice may 
have been parboiled.  Starch 
Crude protein 
Crude fat 
Crude fibre 
Calcium carbonate  
1.6.17  Rice germ  Product obtained during rice milling, mainly 
consisting of the embryo  Crude fat 
Crude protein  
1.6.18  Rice germ expeller  Product remaining after rice germ has been 
crushed to expel the oil  Crude protein 
Crude fat 
Crude fibre  
1.6.20  Rice protein  Product of rice starch production, obtained by 
wet milling sieving, separation, concentration 
and drying  Crude protein  
1.6.21  Liquid rice feed  Concentrated liquid product of wet milling and 
sieving rice  Starch  
1.6.22  Rice, puffed  Product obtained by expanding rice kernels or 
broken kernels  Starch  
1.6.23  Rice, fermented  Product obtained by fermentation of rice  Starch  
1.6.24  Malformed rice, 
milled/chalky rice, 
milled  Product obtained during rice milling, mainly 
consisting of malformed kernel and/or chalky 
kernel and/or damaged kernel, whole or broken. 
It may be parboiled.  Starch  
1.6.25  Immature rice, milled  Product obtained during rice milling, mainly 
consisting of immature and/or chalky kernel  Starch  
1.7.1  Rye  Grains of  Secale cereale  L. 
1.7.2  Rye middlings  Product of flour manufacture, obtained from 
screened rye. It consists principally of particles 
of endosperm, with fine fragments of the outer 
skins and some miscellaneous parts of the 
grain.  Starch 
Crude fibreEN 30.1.2013 Official Journal of the European Union L 29/15Number  Name  Description  Compulsory declarations  
1.7.3  Rye feed  Product of flour manufacture, obtained from 
screened rye. It consists principally of fragments 
of the outer skins, and of particles of grain 
from which less of the endosperm has been 
removed than in rye bran.  Starch 
Crude fibre  
1.7.4  Rye bran  Product of flour manufacture, obtained from 
screened rye. It consists principally of fragments 
of the outer skins, and of particles of grain 
from which most of the endosperm has been 
removed  Starch 
Crude fibre  
1.8.1  Sorghum; [Milo]  Grains/seeds of  Sorghum bicolor  (L.) Moench  
1.8.2  Sorghum white  Grains of white Sorghum  
1.8.3  Sorghum gluten feed  Dried product obtained during the separation of 
sorghum starch. It consists principally of bran 
and a small quantity of gluten. The product 
may also include dried residues of maceration 
water and germs could be added  Crude protein  
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  
1.9.4  Spelt middlings  Product obtained during the processing of 
screened, dehulled spelt into spelt flour. It 
consists principally of particles of endosperm 
with fine fragments of the outer skins and some 
grain screenings.  Crude fibre 
Starch  
1.10.1  Triticale  Grains of  Triticum  × Secale cereale  L. Hybrid  
1.11.1  Wheat  Grains of  Triticum aestivum  L., Triticum durum  
Desf. and other cultivars of wheat. It may be 
rumen protected.  
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  
1.11.4  Wheat middlings  Product of flour manufacture obtained from 
screened grains of wheat or dehusked spelt. It 
consists principally of particles of endosperm 
with fine fragments of the outer skins and some 
grain screenings.  Crude fibre 
StarchEN L 29/16 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
1.11.5  Wheat flakes  Product obtained by steaming or infra red 
micronising and rolling dehusked wheat. It may 
contain a small proportion of wheat husks. It 
may be rumen protected.  Crude fibre 
Starch  
1.11.6  Wheat feed  Product of flour or malting manufacture 
obtained from screened grains of 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 removed than in wheat bran.  Crude fibre  
1.11.7  Wheat bran  ( 3 ) Product of flour or malting manufacture 
obtained from screened grains of 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 has been removed.  Crude fibre  
1.11.8  Malted fermented 
wheat particles  Product obtained by a process combining 
malting and fermentation of wheat and wheat 
bran. The product is then dried and ground.  Starch 
Crude fibre  
1.11.10  Wheat fibre  Fibre extracted from wheat processing. It 
consists principally of fibre.  Moisture, if < 60 % or > 80 % 
If moisture < 60 %: 
— Crude fibre  
1.11.11  Wheat germ  Product of flour milling consisting essentially of 
wheat germ, rolled or otherwise, to which 
fragments of endosperm and outer skin may 
still adhere  Crude protein 
Crude fat  
1.11.12  Wheat germ, fermented  Product of fermentation of wheat germ, with 
inactivated micro-organisms  Crude protein 
Crude fat  
1.11.13  Wheat germ expeller  Product of oil manufacture, obtained by 
pressing of wheat germ ( Triticum aestivum  L., 
Triticum durum  Desf. and other cultivars of 
wheat and dehusked spelt ( Triticum spelta  L., 
Triticum dicoccum  Schrank,  Triticum monococcum  
L.)) to which parts of the endosperm and testa 
may still adhere  Crude protein  
1.11.15  Wheat protein  Wheat protein extracted during starch or 
ethanol production, maybe partially hydrolysed  Crude protein  
1.11.16  Wheat gluten feed  Product of the manufacture of wheat starch and 
gluten. It consists of bran, from which the germ 
may have been partially removed. Wheat 
solubles, broken wheat and other products 
derived from starch and from the refining or 
fermentation of starch products may be added.  Moisture, if < 45 % or > 60 % 
If moisture < 45 %: 
— Crude protein 
— Starch  
1.11.18  Vital wheat gluten  Wheat protein characterised by a high 
viscoelasticity as hydrated, with minimum 80 % 
protein (N × 6,25) and maximum 2 % ash on 
dry substance  Crude proteinEN 30.1.2013 Official Journal of the European Union L 29/17Number  Name  Description  Compulsory declarations  
1.11.19  Liquid wheat starch  Product obtained from the production of 
starch/glucose and gluten from wheat  Moisture, if < 65 % or > 85 % 
If moisture < 65 %: 
— Starch  
1.11.20  Wheat starch 
containing protein, 
partially de-sugared  Product obtained during the production of 
wheat starch mainly comprising partially 
sugared starch, the soluble proteins and other 
soluble parts of the endosperm  Crude protein 
Starch 
Total sugar calculated as 
sucrose  
1.11.21  Wheat solubles  Product of wheat obtained after wet protein and 
starch extraction. May be hydrolysed  Moisture if < 55 % or > 85 % 
If moisture < 55 %: 
— Crude protein  
1.11.22  Wheat yeast 
concentrate  Wet by-product that is released after the 
fermentation of wheat starch for alcohol 
production  Moisture, if < 60 % or > 80 % 
If moisture < 60 %: 
— Crude protein  
1.11.23  Malting wheat 
screenings  Product from mechanical screening (size 
fractionation) consisting of undersized wheat 
kernels and fractions of wheat kernels separated 
before the malting process  Crude fibre  
1.11.24  Malting wheat and malt 
fines  Product consisting of fractions of wheat kernels 
and malt separated during the production of 
malt  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  ( 4 ) Flour from milling grains  Starch 
Crude fibre  
1.12.3  Grain protein 
concentrate  ( 4 ) Concentrate and dried product obtained from 
grain after starch removing through yeast 
fermentation  Crude protein  
1.12.4  Cereal grains 
screenings  ( 4 ) Products from mechanical screening (size 
fractionation) consisting of small grains and 
fractions of grain kernels, which may be 
germinated, separated before further processing 
of the grain. The products contain more crude 
fibre (e.g. hulls) than the unfractionated cereals.  Crude fibre  
1.12.5  Grain germ  ( 4 ) Product of flour milling and the manufacture of 
starch consisting principally of grain germ, 
rolled or otherwise, to which fragments of 
endosperm and outer skin may still adhere  Crude protein, 
Crude fatEN L 29/18 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
1.12.6  Grain spent wash 
syrup  ( 4 ) Product of grain obtained through the 
evaporation of the concentrate of the spent 
wash from the fermentation and distillation of 
grain used in the production of grain spirit  Moisture, if < 45 % or > 70 % 
If moisture < 45 %: 
— Crude protein  
1.12.7  Moist distillers’ 
grains  ( 4 ) Moist product produced as the solid fraction by 
centrifuging and/or filtration of the spent wash 
from fermented and distilled grains used in the 
production of grain spirit  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— Crude protein  
1.12.8  Concentrated distillers 
solubles  ( 4 ) Moist product from production of alcohol by 
fermentation and distilling a mash of wheat and 
sugar syrup after previous separation of bran 
and gluten. They may contain dead cells and/or 
parts of the fermentation micro-organisms.  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— Crude protein, if > 10 %  
1.12.9  Distillers’ grains and 
solubles  ( 4 ) Product obtained when producing alcohol by 
fermentation and distilling grain mash of cereals 
and/or other starchy and sugar containing 
products. They may contain dead cells and/or 
parts of the fermentation micro-organisms. May 
contain 2 % sulphate. It may be rumen 
protected.  Moisture, if < 60 % or > 80 % 
If moisture < 60 %: 
— Crude protein  
1.12.10  Distillers’ dried grains  Product of alcohol distilling obtained by drying 
solid residues of fermented grains. It may be 
rumen protected.  Crude protein  
1.12.11  Distillers’ dark 
grains  ( 4 ); [Distillers’ 
dried grains and 
solubles]  ( 4 ) Product of alcohol distilling obtained by drying 
solid residues of fermented grains to which pot 
ale syrup or evaporated spent wash has been 
added. It may be rumen protected.  Crude protein  
1.12.12  Brewers’ grains  ( 4 ) Product of brewing composed by residues of 
malted and unmalted cereals and other starchy 
products, which may contain hop materials. 
Typically marketed in a moist condition but 
may also be sold in a dried form. May contain 
up to 0,3 % dimethyl polysiloxane, may contain 
up to 1,5 % enzymes, may contain up to 1,8 % 
bentonite  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— Crude protein  
1.12.13  Draff  ( 4 ) Solid product of cereal whisky production. It 
consists of the residues from hot water 
extraction of malted cereal. Typically marketed 
in the moist form after the extract has been 
removed by gravity  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— Crude proteinEN 30.1.2013 Official Journal of the European Union L 29/19Number  Name  Description  Compulsory declarations  
1.12.14  Mash filter grains  Solid product obtained through the production 
of beer, malt extract and 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 the 
moist form after the extract has been removed 
by pressing.  Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
— 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 %  
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  Moisture, if < 45 % or > 70 % 
If moisture < 45 %: 
Crude protein  
( 1 ) The name may be supplemented by the cereal species. 
( 2 ) Please note that ‘maize’ can either be referred to as such or as ‘corn’. This is valid for all maize products. 
( 3 ) 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. 
( 4 ) The name may be supplemented by the grain species.  
2. Oil seeds, oil fruits, and products derived thereof  
Number  Name  Description  Compulsory declarations  
2.1.1  Babassu expeller  Product of oil manufacture, obtained by 
pressing Babassu palm nuts  Orbignya  varieties  Crude protein 
Crude fat 
Crude fibre  
2.2.1  Camelina seed  Seeds of  Camelina sativa  L. Crantz  
2.2.2  Camelina, expeller  Product of oil manufacture, obtained by 
pressing of seeds of Camelina  Crude protein 
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  
2.3.3  Cocoa bean meal, 
partially decorticated  Product of oil manufacture, obtained by 
extraction of dried and roasted cocoa beans  
Theobroma cacao  L. from which part of the husks 
has been removed  Crude protein 
Crude fibreEN L 29/20 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
2.4.1  Copra expeller  Product of oil manufacture, obtained by 
pressing the dried kernel (endosperm) and outer 
husk (tegument) of the seed of the coconut 
palm  Cocos nucifera  L. Crude protein 
Crude fat 
Crude fibre  
2.4.2  Copra, hydrolysed 
expeller  Product of oil manufacture, obtained by 
pressing and enzymatic hydrolisation of the 
dried kernel (endosperm) and outer husk 
(tegument) of the seed of the coconut palm  
Cocos nucifera  L. Crude protein 
Crude fat 
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 be rumen protected.  
2.5.2  Cotton seed meal, 
partially decorticated  Product of oil manufacture, obtained by 
extraction of seeds of cotton from 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.  Crude protein 
Crude fibre  
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 protein 
Crude fibre 
Crude fat  
2.6.1  Groundnut expeller, 
partially decorticated  Product of oil manufacture, obtained by 
pressing of partially decorticated groundnuts  
Arachis hypogaea  L. and other species of  Arachis  
(Maximum crude fibre content 16 % in the dry 
matter)  Crude protein 
Crude fat 
Crude fibre  
2.6.2  Groundnut meal, 
partially decorticated  Product of oil manufacture, obtained by 
extraction of partially decorticated groundnut 
expeller (Maximum crude fibre content 16 % in 
the dry matter)  Crude protein 
Crude fibre  
2.6.3  Groundnut expeller, 
decorticated  Product of oil manufacture, obtained by 
pressing of decorticated groundnuts  Crude protein 
Crude fat 
Crude fibre  
2.6.4  Groundnut meal, 
decorticated  Product of oil manufacture, obtained by 
extraction of decorticated groundnut expeller  Crude protein 
Crude fibre  
2.7.1  Kapok expeller  Product of oil manufacture obtained by pressing 
of Kapok seeds ( Ceiba pentadra  L. Gaertn.)  Crude protein 
Crude fibreEN 30.1.2013 Official Journal of the European Union L 29/21Number  Name  Description  Compulsory declarations  
2.8.1  Linseed  Seeds of linseed  Linum usitatissimum  L. 
(Minimum botanical purity 93 %) as whole, 
flattened or ground linseed. It may be rumen 
protected.  
2.8.2  Linseed expeller  Product of oil manufacture, obtained by 
pressing of linseed. (Minimum botanical purity 
93 %)  Crude protein 
Crude fat 
Crude fibre  
2.8.3  Linseed meal  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
linseed expeller. It may be rumen protected.  Crude protein  
2.8.4  Linseed expeller feed  Product of oil manufacture, obtained by 
pressing of linseed. (Minimum botanical purity 
93 %). May contain up to 1 % used bleaching 
earth and filter aid (e.g. diatomaceous earth, 
amorphous silicates and silica, phyllosilicates 
and cellulosic or wood fibres) and crude 
lecithins from integrated crushing and refining 
plants  Crude protein 
Crude fat 
Crude fibre  
2.8.5  Linseed meal feed  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
linseed expeller. May contain up to 1 % used 
bleaching earth and filter aid (e.g. diatomaceous 
earth, amorphous silicates and silica, 
phyllosilicates and cellulosic or wood fibres) 
and crude lecithins from integrated crushing 
and refining plants. It may be rumen protected  Crude protein  
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  
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 protein 
Crude fat 
Crude fibre  
2.11.1  Olive pulp  Product of oil manufacture, obtained by 
extraction of pressed olives  Olea europea  L. 
separated as far as possible from parts of the 
kernel  Crude protein 
Crude fibre 
Crude fatEN L 29/22 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
2.11.2  Defatted olive meal 
feed  Product of olive oil manufacture, obtained by 
extraction and appropriate heat treatment of 
olive pulp expeller separated as far as possible 
from parts of the kernel. May contain up to 1 % 
used bleaching earth and filter aid (e.g. 
diatomaceous earth, amorphous silicates and 
silica, phyllosilicates and cellulosic or wood 
fibres) and crude lecithins from integrated 
crushing and refining plants  Crude protein 
Crude fibre  
2.11.3  Defatted olive meal  Product of olive oil manufacture, obtained by 
extraction and appropriate heat treatment of 
olive pulp expeller separated as far as possible 
from parts of the kernel  Crude protein 
Crude fibre  
2.12.1  Palm kernel expeller  Product of oil manufacture, obtained by 
pressing of palm kernels  Elaeis guineensis  Jacq.,  
Corozo oleifera  (HBK) L. H. Bailey ( Elaeis 
melanococca auct .) from which as much as 
possible of the hard shell has been removed  Crude protein 
Crude fibre 
Crude fat  
2.12.2  Palm kernel meal  Product of oil manufacture, obtained by 
extraction of palm kernels from which as much 
as possible of the hard shell has been removed  Crude protein 
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, expeller  Product of oil manufacture, obtained by 
pressing of seeds of  Cucurbita pepo  and plants of 
the genus  Cucurbita  Crude protein 
Crude fat  
2.14.1  Rape seed  ( 1 ) Seeds of rape  Brassica napus  L. ssp.  oleifera  
(Metzg.) Sinsk., of Indian sarson  Brassica napus  
L. var.  glauca  (Roxb.) O.E. Schulz and of rape  
Brassica rapa  ssp.  oleifera  (Metzg.) Sinsk. 
Minimum botanical purity 94 %. It may be 
rumen protected.  
2.14.2  Rape seed, expeller  Product of oil manufacture, obtained by 
pressing of seeds of rape. It may be rumen 
protected.  Crude protein 
Crude fat 
Crude fibre  
2.14.3  Rape seed meal  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
rape seed expeller. It may be rumen protected.  Crude protein  
2.14.4  Rape seed, extruded  Product obtained from whole rape by means of 
a treatment in humid, warm conditions and 
under pressure increasing starch gelatinisation. 
It may be rumen protected.  Crude protein 
Crude fatEN 30.1.2013 Official Journal of the European Union L 29/23Number  Name  Description  Compulsory declarations  
2.14.5  Rape seed protein 
concentrate  Product of oil manufacture, obtained by 
separation of protein fraction of rape seed 
expeller or rape seed  Crude protein  
2.14.6  Rape seed expeller feed  Product of oil manufacture, obtained by 
pressing of seeds of rape. May contain up to 
1 % used bleaching earth and filter aid (e.g. 
diatomaceous earth, amorphous silicates and 
silica, phyllosilicates and cellulosic or wood 
fibres) and crude lecithins from integrated 
crushing and refining plants. It may be rumen 
protected.  Crude protein 
Crude fat 
Crude fibre  
2.14.7  Rape seed meal feed  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
rape seed expeller. May contain up to 1 % used 
bleaching earth and filter aid (e.g. diatomaceous 
earth, amorphous silicates and silica, 
phyllosilicates and cellulosic or wood fibres) 
and crude lecithins from integrated crushing 
and refining plants. It may be rumen protected.  Crude protein  
2.15.1  Safflower seed  Seeds of the safflower  Carthamus tinctorius  L. 
2.15.2  Safflower seed meal, 
partially decorticated  Product of oil manufacture, obtained by 
extraction of partially decorticated seeds of 
safflower  Crude protein 
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  
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 protein 
Crude fibre 
Crude fat  
2.18.1  Toasted soya (beans)  Soya beans ( Glycine max . L. Merr.) subjected to 
an appropriate heat treatment. (Urease activity 
maximum 0,4 mg N/g × min.). It may be rumen 
protected.  
2.18.2  Soya (bean) expeller  Product of oil manufacture, obtained by 
pressing the seed of soya  Crude protein 
Crude fat 
Crude fibreEN L 29/24 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
2.18.3  Soya (bean) meal  Product of oil manufacture, obtained from soya 
beans after extraction and appropriate heat 
treatment. (Urease activity maximum 0,4 mg 
N/g × min.) 
It may be rumen protected.  Crude protein 
Crude fibre 
if > 8 % in dry matter  
2.18.4  Soya (bean) meal, 
dehulled  Product of oil manufacture, obtained from 
dehulled soya beans after extraction and 
appropriate heat treatment. (Urease activity 
maximum 0,5 mg N/g × min.). It may be rumen 
protected.  Crude protein  
2.18.5  Soya (bean) hulls  Product obtained during dehulling of soya 
beans  Crude fibre  
2.18.6  Soya beans, extruded  Product obtained from soya beans by means of 
a treatment in humid, warm conditions and 
under pressure increasing starch gelatinisation. 
It may be rumen protected.  Crude protein 
Crude fat  
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 preparation  Products obtained when processing soybeans to 
obtain soybean food preparations  Crude protein  
2.18.11  Soya (beans)  Soya beans ( Glycine max . L. Merr.)  Urease activity if > 0,4 mg 
N/g × min  
2.18.12  Soybean, flakes  Product obtained by steaming or infra red 
micronising and rolling dehulled soya beans 
(Urease activity maximum 0,4 mg N/g × min.)  Crude protein  
2.18.13  Soya (bean) meal feed  Product of oil manufacture, obtained from soya 
beans after extraction and appropriate heat 
treatment. (Urease activity maximum 0,4 mg 
N/g × min.). May contain up to 1 % used 
bleaching earth and filter aid (e.g. diatomaceous 
earth, amorphous silicates and silica, 
phyllosilicates and cellulosic or wood fibres) 
and crude lecithins from integrated crushing 
and refining plants. It may be rumen protected.  Crude protein 
Crude fibre 
if > 8 % in dry matterEN 30.1.2013 Official Journal of the European Union L 29/25Number  Name  Description  Compulsory declarations  
2.18.14  Soya (bean) meal feed, 
dehulled  Product of oil manufacture, obtained from 
dehulled soya beans after extraction and 
appropriate heat treatment. (Urease activity 
maximum 0,5 mg N/g × min.). May contain up 
to 1 % used bleaching earth and filter aid (e.g. 
diatomaceous earth, amorphous silicates and 
silica, phyllosilicates and cellulosic or wood 
fibres) and crude lecithins from integrated 
crushing and refining plants. It may be rumen 
protected.  Crude protein  
2.19.1  Sunflower seed  Seeds of the sunflower  Helianthus annuus  L. It 
may be rumen protected.  
2.19.2  Sunflower seed 
expeller  Product of oil manufacture, obtained by 
pressing of seeds of the sunflower  Crude protein 
Crude fat 
Crude fibre  
2.19.3  Sunflower seed meal  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
sunflower seed expeller. It may be rumen 
protected.  Crude protein  
2.19.4  Sunflower seed meal, 
dehulled  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
expeller of sunflower seeds from which part or 
all of the husks has been removed. Maximum 
crude fibre 27,5 % in the dry matter  Crude protein 
Crude fibre  
2.19.5  Sunflower seed hulls  Product obtained during dehulling of sunflower 
seeds  Crude fibre  
2.19.6  Sunflower seed meal 
feed  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
sunflower seed expeller. May contain up to 1 % 
used bleaching earth and filter aid (e.g. 
diatomaceous earth, amorphous silicates and 
silica, phyllosilicates and cellulosic or wood 
fibres) and crude lecithins from integrated 
crushing and refining plants. It may be rumen 
protected.  Crude protein  
2.19.7  Sunflower seed meal 
feed, dehulled  Product of oil manufacture, obtained by 
extraction and appropriate heat treatment of 
expeller of sunflower seeds from which part or 
all of the husks has been removed. May contain 
up to 1 % used bleaching earth and filter aid 
(e.g. diatomaceous earth, amorphous silicates 
and silica, phyllosilicates and cellulosic or wood 
fibres) and crude lecithins from integrated 
crushing and refining plants Maximum crude 
fibre 27,5 % in the dry matter  Crude protein 
Crude fibreEN L 29/26 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
2.20.1  Vegetable oil and fat  ( 2 ) 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  Product obtained during degumming of crude 
oil from oilseeds and oil fruits with water. Citric 
acid, phosphoric acid or sodium hydroxide may 
be added during degumming of the crude oil  
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  
2.22.3  Hemp oil  Product of oil manufacture, obtained by 
pressing of hemp plant and seed  Crude protein 
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  
( 1 ) The indication ‘low in glucosinolate’ as defined in Community legislation may be added, where appropriate. This is valid for all rape 
seed products. 
( 2 ) 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 treatment. It may be 
rumen protected.  
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 which the locust 
beans have been removed  Crude fibre 
Total sugars, calculated as 
sucrose  
3.2.5  Carob germ  Germ of the locust bean of the carob tree  Crude proteinEN 30.1.2013 Official Journal of the European Union L 29/27Number  Name  Description  Compulsory declarations  
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 or infra red 
micronising and rolling dehusked horse beans.  Starch 
Crude protein  
3.7.3  Film horse beans; [Faba 
bean hulls]  Product obtained during dehulling horse bean 
seeds, consisting mainly of external envelopes.  Crude fibre 
Crude protein  
3.7.4  Horse beans, dehulled  Product obtained during dehulling horse bean 
seeds, consisting mainly of bean kernels from 
horse beans.  Crude protein 
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 external envelopes.  Crude protein 
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 consists principally of 
particles of cotyledon, and to a lesser extent, of 
skins.  Crude protein 
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 proteinEN L 29/28 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
3.10.1  Mung beans  Beans of  Vigna radiata  L. 
3.11.1  Peas  Seeds of  Pisum  spp. It may be rumen protected.  
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 or infra red 
micronising and rolling dehulled seeds of peas.  Starch  
3.11.4  Pea flour  Product obtained during the grinding of peas.  Crude protein  
3.11.5  Pea hulls  Product obtained during the manufacture of pea 
meal from peas. It is mainly composed of skins 
removed during the skinning and cleaning and, 
to a lesser extent, of endosperm.  Crude fibre  
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 of particles of 
cotyledon, and to a lesser extent, of skins.  Crude protein 
Crude fibre  
3.11.8  Pea screenings  Product from the mechanical screening 
consisting of fractions of pea kernels separated 
before further processing.  Crude fibre  
3.11.9  Pea protein  Product obtained from the separated pea fruit 
water when producing starch, or after grinding 
and air fractionation, maybe partially 
hydrolysed.  Crude protein  
3.11.10  Pea pulp  Product obtained from starch and protein wet 
extraction from peas. It is mainly composed of 
internal fibre and starch.  Moisture if < 70 % or > 85 % 
Starch 
Crude fibre 
Ash insoluble in HCl, 
if > 3,5 % of dry matter  
3.11.11  Pea solubles  Product obtained from starch and protein wet 
extraction from peas. It is mainly composed of 
soluble proteins and oligosaccharides.  Moisture if < 60 % or > 85 % 
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  Seeds of  Lathyrus sativus  L. submitted to an 
appropriate heat treatment.  Method of heat treatment  
3.14.1  Monantha vetch  Seeds of  Vicia monanthos  Desf.EN 30.1.2013 Official Journal of the European Union L 29/294. 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.  
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.  Ash insoluble in HCl, if > 5 % 
of dry 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 sugar 
beets. May contain up to 0,5 % antifoaming 
agents. May contain up to 0,5 % antiscaling 
agents. May contain up to 2 % sulphate. May 
contain up to 0,25 % sulphite.  Total sugars, calculated as 
sucrose 
Moisture, if > 28 %  
4.1.5  (Sugar) beet molasses, 
partially desugared 
and/or debetainised  Product obtained after further extraction using 
water of sucrose and/or betaine from sugar beet 
molasses. May contain up to 2 % sulphate. May 
contain up to 0,25 % sulphite.  Total sugars, calculated as 
sucrose 
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 %  
4.1.7  Wet (sugar) beet pulp  Product of the manufacture of sugar consisting 
of slices of sugar beet that have had sugar 
extracted with water. Minimum moisture 
content: 82 %. Sugar content is low and 
declines towards zero due to (lactic acid) 
fermentation.  Ash insoluble in HCl, if > 5 % 
of dry matter 
Moisture, if < 82 % or > 92 %  
4.1.8  Pressed (sugar) beet 
pulp  Product of the manufacture of sugar consisting 
of slices of sugar beet that have had sugar 
extracted with water and have been 
mechanically pressed. Maximum moisture 
content: 82 %. Sugar content is low and 
declines towards zero due to (lactic acid) 
fermentation. May contain up to 1 % sulphate.  Ash insoluble in HCl, if > 5 % 
of dry matter 
Moisture if < 65 % or > 82 %  
4.1.9  Pressed (sugar) beet 
pulp, molassed  Product of the manufacture of sugar consisting 
of slices of sugar beet that have had sugar 
extracted with water, have been mechanically 
pressed, and with molasses added. Maximum 
moisture content: 82 %. Sugar content declines 
due to (lactic acid) fermentation. May contain 
up to 1 % sulphate.  Ash insoluble in HCl, if > 5 % 
of dry matter 
Moisture if < 65 % or > 82 %EN L 29/30 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
4.1.10  Dried (sugar) beet pulp  Product of the manufacture of sugar consisting 
of slices of sugar beet that have had sugar 
extracted with water, mechanically pressed and 
dried. May contain up to 2 % sulphate.  Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Total sugars, calculated as 
sucrose, if > 10,5 %  
4.1.11  Dried (sugar) beet pulp, 
molassed  Product of the manufacture of sugar consisting 
of slices of sugar beet that have had sugar 
extracted with water, mechanically pressed, and 
dried, with molasses added. May contain up to 
0,5 % antifoaming agents. May contain up to 
2 % sulphate.  Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Total sugars, calculated as 
sucrose  
4.1.12  Sugar syrup  Product obtained by processing of sugar and/or 
molasses. May contain up to 0,5 % sulphate. 
May contain up to 0,25 % sulphite.  Total sugars, calculated as 
sucrose 
Moisture, if > 35 %  
4.1.13  (Sugar) beet pieces, 
boiled  Product of the manufacture of edible syrup 
from sugar beet, which may be pressed or 
dried.  If dried 
ash insoluble in HCl, if 
> 3,5 % of dry matter 
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 %  
4.2.1  Beetroot juice  Juice from pressing of red beet ( Beta vulgaris 
convar. crassa  var.  conditiva ) with subsequent 
concentration and pasteurisation, maintaining 
the typical vegetable-like taste and flavour.  Moisture if < 50 % or > 60 % 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.3.1  Carrots  Root of the yellow or red carrot  Daucus carota  L. 
4.3.2  Carrot peelings, 
steamed  Moist product from the carrot processing 
industry consisting of the peelings removed 
from the carrot root by steam treatment to 
which auxiliary flows of gelatinous carrot starch 
may be added. Maximum moisture content: 
97 %.  Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Moisture, if < 87 % or > 97 %  
4.3.3  Carrot scrapings  Moist product which is released via mechanical 
separation in the processing of carrots and 
which mostly consists of dried carrots and 
carrot remnants. The product may have been 
subject to heat treatment. Maximum moisture 
content: 97 %.  Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry 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.EN 30.1.2013 Official Journal of the European Union L 29/31Number  Name  Description  Compulsory declarations  
4.4.2  Chicory tops and tails  Fresh product from chicory processing. It 
consists predominantly of cleaned pieces of 
chicory and parts of leaves.  Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Moisture if < 50 %  
4.4.3  Chicory seed  Seed of  Cichorium intybus  L. 
4.4.4  Pressed chicory pulp  Product of the manufacture of inulin from roots 
of Cichorium intybus  L. consisting of extracted 
and mechanically pressed slices of chicory. The 
(soluble) chicory carbohydrates and water have 
been partly removed. May contain up to 1 % 
sulphate, and may contain up to 0,2 % sulphite.  Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Moisture if < 65 % or > 82 %  
4.4.5  Dried chicory pulp  Product of the manufacture of inulin from roots 
of Cichorium intybus  L. consisting of extracted 
and mechanically pressed slices of chicory and 
subsequent drying. The (soluble) chicory 
carbohydrates have been partly extracted. May 
contain up to 2 % sulphate, and may contain 
up to 0,5 % sulphite.  Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.4.6  Chicory roots powder  Product obtained by chopping, drying and 
grinding of chicory roots. May contain up to 
1 % of anticaking agents.  Crude fibre 
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 oligofructose. 
Chicory molasses consists of organic plant 
material and minerals. May contain up to 0,5 % 
antifoaming agents.  Crude protein 
Crude ash 
Moisture if < 20 % or > 30 %  
4.4.8  Chicory vinasses  By-product from chicory processing obtained 
after the separation of inulin and oligofructose 
and ion exchange eluation. Chicory vinasses 
consists of organic plant material and minerals. 
May contain up to 1 % antifoaming agents.  Crude protein 
Crude ash 
Moisture if < 30 % or > 40 %  
4.4.9  Chicory inulin  Inulin is a fructan extracted from roots of  
Cichorium intybus  L.; raw chicory inulin may 
contain up to 1 % sulphate and may contain up 
to 0,5 % sulphite.  
4.4.10  Oligofructose syrup  Product obtained by partial hydrolysis of inulin 
from  Cichorium intybus  L.; raw oligofructose 
syrup may contain up to 1 % sulphate and may 
contain up to 0,5 % sulphite.  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 %EN L 29/32 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
4.6.2  Manioc, dried  Roots of Manioc, regardless of their 
presentation, which are subsequently dried.  Starch 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.7.1  Onion pulp  Moist product which is released during the 
processing of onions (genus  Allium ) and 
consists of both skins and whole onions. If 
from the production process for onion oil, then 
it mostly consists of cooked remains of onions.  Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.7.2  Onions, fried  Skinned and crumbed onion pieces which are 
then fried.  Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter 
Crude fat  
4.7.3  Onions solubles  Dry product which is released during the 
processing of fresh onions. It is obtained by 
alcoholic and/or water extraction, the water or 
alcoholic fraction is separated and spray dried. 
It consists mainly in carbohydrates.  Crude fibre  
4.8.1  Potatoes  Tubers of  Solanum tuberosum  L. Moisture if < 72 % or > 88 %  
4.8.2  Potatoes, peeled  Potatoes from which the skin is removed using 
steam treatment.  Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.8.3  Potato peelings, 
steamed  Moist product from the potato processing 
industry consisting of the peelings removed by 
steam treatment from the potato tuber to which 
auxiliary flows of gelatinous potato starch may 
be added. It may be mashed.  Moisture if < 82 % or > 93 % 
Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.8.4  Potato cuttings, raw  Product released from potatoes during the 
preparation of potato products for human 
consumption, which may have been peeled.  Moisture if < 72 % or > 88 % 
Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.8.5  Potato scrapings  Product which is released via mechanical 
separation in the processing of potatoes and 
which mostly consists of dried potatoes and 
potato remnants. The product may have been 
subject to heat treatment.  Moisture if < 82 % or > 93 % 
Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matter  
4.8.6  Potato, mashed  Blanched or boiled and then mashed potato 
product.  Starch 
Crude fibre 
Ash insoluble in HCl, if 
> 3,5 % of dry matterEN 30.1.2013 Official Journal of the European Union L 29/33Number  Name  Description  Compulsory declarations  
4.8.7  Potato flakes  Product obtained by rotary drying of washed, 
peeled or unpeeled steamed potatoes.  Starch 
Crude fibre 
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  
4.8.14  Potato juice, 
concentrated  Concentrated product of the manufacture of 
potato starch, consisting of the remaining 
substance after the partial removal of fibre, 
proteins and starch from the whole potato pulp 
and evaporation of part of the water.  Moisture if < 50 % or > 60 % 
If moisture < 50 %: 
— 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  
5.1.1  Acorn  Whole fruits of the pendunculate oak  Quercus 
robur  L., the sessile oak  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 fibreEN L 29/34 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
5.2.3  Almond kernel expeller  Product of oil manufacture obtained by pressing 
of almond kernels.  Crude protein 
Crude fibre  
5.3.1  Anise seed  Seeds of  Pimpinella anisum . 
5.4.1  Apple pulp, dried; 
[apple pomace, dried]  Product obtained from the production of juice 
of Malus domestica  or cider production. It 
consists principally of internal pulp and outer 
skins that are dried. It may have been 
depectinised.  Crude fibre  
5.4.2  Apple pulp, pressed; 
[apple pomace, pressed]  Moist product obtained from the production of 
apple juice or cider production. It consists 
principally of internal pulp and outer skins that 
are pressed. It may have been depectinised.  Crude fibre  
5.4.3  Apple molasses  Product obtained after producing pectin from 
apple pulp. It may have been depectinised.  Crude protein 
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  
5.6.3  Buckwheat middlings  Product of flour manufacture, obtained from 
screened buckwheat. It consists principally of 
particles of endosperm, with fine fragments of 
the outer and some miscellaneous parts of the 
grain. It must contain no more than 10 % crude 
fibre.  Crude fibre 
Starch  
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. 
5.12.1  Broken chestnuts  Product of the production of chestnut flour, 
consisting mainly of particles of endosperm, 
with fine fragments of envelopes and a few 
remnants of chestnut ( Castanea  spp.).  Crude protein 
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 fibreEN 30.1.2013 Official Journal of the European Union L 29/35Number  Name  Description  Compulsory declarations  
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  ( 1 ) Product consisting of the inner, edible seeds of 
a nut or fruit stone.  
5.22.2  Fruit pulp  ( 1 ) Product obtained during the production of fruit 
juice and fruit puree. It may have been 
depectinised.  Crude fibre  
5.22.3  Fruit pulp, dried  ( 1 ) 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 from  vitis  L. 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  
5.25.4  Grape pips soluble  Product obtained from grape pips after 
producing grape juice. It principally contains 
carbohydrates. It may be concentrated.  Crude fibre  
5.26.1  Hazelnut  Whole or broken fruit of  Corylus  (L.) spp., with 
or without hulls.  
5.26.2  Hazelnut expeller  Product of oil manufacture obtained by pressing 
of hazelnut kernels.  Crude protein 
Crude fibreEN L 29/36 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
5.27.1  Pectin  Pectin is obtained by aqueous extraction (of 
natural strains) of appropriate plant material, 
usually citrus fruits or apples. No organic 
precipitant shall be used other than methanol, 
ethanol and propane-2-ol. May contain up to 
1 % methanol, ethanol and propane-2-ol singly 
or in combination, on an anhydrous basis. 
Pectin consists mainly of the partial methyl 
esters of polygalacturonic acid and their 
ammonium, sodium, potassium and calcium 
salts.  
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. 
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. 
5.37.1  Apricot kernel expeller  Product of oil manufacture obtained by pressing 
of apricot kernels ( Prunus armeniaca  L.). It may 
contain hydrocyanic acid.  Crude protein 
Crude fibre  
5.38.1  Black cumin expeller  Product of oil manufacture obtained by pressing 
of black cumin seeds ( Bunium persicum  L.).  Crude protein 
Crude fibre  
5.39.1  Borrage seed expeller  Product of oil manufacture obtained by pressing 
of borrage seeds ( Borago officinalis  L.).  Crude protein 
Crude fibre  
5.40.1  Evening primrose 
expeller  Product of oil manufacture obtained by pressing 
of evening primrose seeds ( Oenothera  L.).  Crude protein 
Crude fibre  
5.41.1  Pomegranate expeller  Product of oil manufacture obtained by pressing 
of pomegranate seeds ( Punica granatum  L.).  Crude protein 
Crude fibre  
5.42.1  Walnut kernel expeller  Product of oil manufacture obtained by pressing 
of walnut kernels ( Juglans regia  L.).  Crude protein 
Crude fibre  
( 1 ) The name shall be supplemented by the plant species.EN 30.1.2013 Official Journal of the European Union L 29/376. 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  ( 1 ) Whole plants of cereal species or parts thereof. 
It may be dried, fresh or ensiled.  
6.3.1  Cereals straw  ( 1 ) Straw of cereals.  
6.3.2  Cereal straw, 
treated  ( 1 ) ( 2 ) Product obtained by an appropriate treatment 
of cereal straw.  Sodium, if treated with NaOH  
6.4.1  Clover meal  Product obtained by drying and milling clover  
Trifolium  spp. It may contain up to 20 % 
lucerne ( Medicago sativa  L. and  Medicago  var. 
Martyn) or other forage crops dried and milled 
at the same time as the clover.  Crude protein 
Crude fibre 
Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.5.1  Forage meal  ( 3 ); [Grass 
meal]  ( 3 ); [Green 
meal]  ( 3 ) Product obtained by drying and milling and in 
some cases compacting forage plants.  Crude protein 
Crude fibre 
Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.6.1  Grass, field dried, [Hay]  Species of any grass, field dried.  Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.6.2  Grass, high temperature 
dried  Product obtained from grass (any variety) that 
has been artificially dehydrated (in any form).  Crude protein 
Fibre 
Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.6.3  Grass, herbs, legume 
plants, [green forage]  Fresh, ensiled or dried arable crops consisting of 
grass, legumes or herbs, commonly described as 
silage, haylage, hay or green forage.  Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.7.1  Hemp flour  Flour ground from dried leaves from C annabis 
sativa  L. Crude protein  
6.7.2  Hemp fibre  Product obtained during the processing of 
hemp, green coloured, dried, fibrous.  
6.8.1  Horse bean straw  Straw of horse bean.  
6.9.1  Linseed straw  Straw of linseed ( Linum usitatissimum  L.).  
6.10.1  Lucerne; [alfalfa]  Medicago sativa  L. and  Medicago  var. Martyn 
plants or parts thereof.  Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.10.2  Lucerne field dried; 
[alfalfa field dried]  Lucerne, field dried.  Ash insoluble, in HCI, if 
> 3,5 % of dry matterEN L 29/38 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
6.10.3  Lucerne, high 
temperature dried; 
[alfalfa, high 
temperature dried]  Lucerne artificially dehydrated, in any form.  Crude protein 
Crude fibre 
Ash insoluble, in HCI, if 
> 3,5 % of dry matter  
6.10.4  Lucerne, extruded; 
[alfalfa, extruded]  Alfalfa pellets that have been extruded.  
6.10.5  Lucerne meal  ( 4 ); [alfalfa 
meal]  ( 4 ) Product obtained by drying and milling 
Lucerne. It may contain up to 20 % clover or 
other forage crop dried and milled at the same 
time as the lucerne.  Crude protein 
Crude fibre 
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; [alfalfa 
protein concentrate]  Product obtained by artificially drying fractions 
of lucerne press juice, which have been 
separated by centrifugation and heat treated to 
precipitate the proteins.  Crude protein 
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.  
( 1 ) The name shall be supplemented by the plant species. 
( 2 ) The name must be supplemented by an indication of the nature of the treatment carried out. 
( 3 ) The species of forage crop may be added to the name. 
( 4 ) 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  
7.1.1  Algae  ( 1 ) Algae, live or processed, including fresh, chilled 
or frozen algae. May contain up to 0,1 % of 
antifoaming agents.  Crude protein 
Crude fat 
Crude ash  
7.1.2  Dried algae  ( 1 ) Product obtained by drying algae. This product 
may have been washed to reduce the iodine 
content. May contain up to 0,1 % of 
antifoaming agents.  Crude protein 
Crude fat 
Crude ash  
7.1.3  Algae meal  ( 1 ) Product of algae oil manufacture, obtained by 
extraction of algae. May contain up to 0,1 % of 
antifoaming agents.  Crude protein 
Crude fat 
Crude ash  
7.1.4  Algal oil  ( 1 ) Product of the oil manufacture from algae 
obtained by extraction. May contain up to 
0,1 % of antifoaming agents.  Crude fat 
Moisture if > 1 %EN 30.1.2013 Official Journal of the European Union L 29/39Number  Name  Description  Compulsory declarations  
7.1.5  Algae extract  ( 1 ); [algae 
fraction]  ( 1 ) Watery or alcoholic extract of algae that 
principally contains carbohydrates. May contain 
up to 0,1 % of antifoaming agents.  
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. May contain up to 0,1 % of 
antifoaming agents.  Crude ash  
7.3.1  Barks  ( 2 ) Cleaned and dried barks of trees or bushes.  Crude fibre  
7.4.1  Blossoms  ( 2 ), 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  
Saccharum L.  May contain up to 0,5 % 
antifoaming agents. May contain up to 0,5 % 
antiscaling agents. May contain up to 3,5 % 
sulphate. May contain up to 0,25 % sulphite.  Total sugars calculated as 
sucrose 
Moisture, if > 30 %  
7.6.2  (Sugar) cane Molasses, 
partially desugared  Product obtained after further extraction using 
water of sucrose from sugar cane molasses.  Total sugars calculated as 
sucrose 
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,  ( 2 ) Dried leaves of consumable plants and their 
fractions.  Crude fibre  
7.8.1  Lignocellulose  ( 2 ) 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. 
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.EN L 29/40 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
7.12.1  Mojave yucca  Pulverised  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  ( 2 ) Chemically untreated mature wood or wood 
fibres.  Crude fibre  
( 1 ) The name shall be supplemented by the species. 
( 2 ) Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.  
8. Milk products and products derived thereof  
Number  Name  Description  Compulsory declarations  
8.1.1  Butter and butter 
products  Butter and products obtained by production or 
processing of butter (e.g. butter serum), unless 
listed separately.  Crude protein 
Crude fat 
Lactose 
Moisture if > 6 %  
8.2.1  Buttermilk/buttermilk 
powder  ( 1 ) Product obtained by churning butter out of 
cream or similar processes. 
Concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Crude fat 
Lactose 
Moisture if > 6 %EN 30.1.2013 Official Journal of the European Union L 29/41Number  Name  Description  Compulsory declarations  
8.3.1  Casein  Product obtained from skimmed or buttermilk 
by drying casein precipitated by means of acids 
or rennet.  Crude protein 
Moisture if > 10 %  
8.4.1  Caseinate  Product extracted from curd or casein through 
use of neutralising substances and drying.  Crude protein 
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/colostrum 
powder  The fluid secreted by the mammary glands of 
milk-producing animals up to five days post 
parturition. Concentration and/or drying may 
be applied.  Crude protein  
8.7.1  Dairy by-products  Products obtained when producing dairy 
products (including, but not limited to: former 
dairy foodstuffs, centrifuge or separator sludge, 
white water, milk minerals). 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Moisture 
Crude protein 
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 %  
8.10.1  Milk/milk powder  ( 1 ) Normal mammary secretion obtained from one 
or more milkings. Concentration and/or drying 
may be applied.  Crude protein 
Crude fat 
Moisture if > 5 %EN L 29/42 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
8.11.1  Skimmed 
milk/skimmed milk 
powder  ( 1 ) Milk whose fat content has been reduced by 
separation. 
Concentration and/or drying may be applied.  Crude protein 
Moisture if > 5 %  
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 chemical or 
physical treatment.  Crude protein 
Moisture if > 8 %  
8.14.1  Condensed and 
evaporated milk and 
their products  Condensed and evaporated milk and products 
obtained by production or processing of these 
products.  Crude protein 
Crude fat 
Moisture if > 5 %  
8.15.1  Milk permeate/Milk 
permeate powder  ( 1 ) Product obtained by filtration (ultra, nano or 
micro) of milk (penetrating through the 
membrane) and from which lactose may have 
been partly removed. 
Reverse osmosis and concentration and/or 
drying may be applied.  Crude ash 
Crude protein 
Lactose 
Moisture if > 8 %  
8.16.1  Milk retentate/milk 
retentate powder  ( 1 ) Product obtained by filtration (ultra, nano or 
micro) of milk (withheld by the membrane). 
Concentration and/or drying may be applied.  Crude protein 
Crude ash 
Lactose 
Moisture if > 8 %  
8.17.1  Whey/whey powder  ( 1 ) Product of cheese, quark or casein 
manufacturing or similar processes. 
Concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Lactose 
Moisture if > 8 % 
Crude ashEN 30.1.2013 Official Journal of the European Union L 29/43Number  Name  Description  Compulsory declarations  
8.18.1  Delactosed 
whey/delactosed whey 
powder  ( 1 ) Whey from which the lactose has been partly 
removed. 
Concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Lactose 
Moisture if > 8 % 
Crude ash  
8.19.1  Whey protein/whey 
protein powder  ( 1 ) Product obtained by drying the whey protein 
compounds extracted from whey by chemical 
or physical treatment. Concentration and/or 
drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Moisture if > 8 %EN L 29/44 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
8.20.1  Demineralised, 
delactosed 
whey/demineralised, 
delactosed whey 
powder  ( 1 ) Whey from which the lactose and minerals 
have been partly removed. 
Concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Lactose 
Crude ash 
Moisture if > 8 %  
8.21.1  Whey permeate/whey 
permeate powder  ( 1 ) Product obtained by filtration (ultra, nano or 
micro) of whey (penetrating through the 
membrane) and from which lactose may have 
been partly removed. Reverse osmosis and 
concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude ash 
Crude protein 
Lactose 
Moisture if > 8 %EN 30.1.2013 Official Journal of the European Union L 29/45Number  Name  Description  Compulsory declarations  
8.22.1  Whey retentate/whey 
retentate powder  ( 1 ) Product obtained by filtration (ultra, nano or 
micro) of whey (withheld by the membrane). 
Concentration and/or drying may be applied. 
Where specifically prepared as feed material, 
may contain: 
— up to 0,5 % phosphates e.g. polyphosphates 
(e.g. sodium hexametaphosphate), 
diphosphates (e.g. 
tetrasodiumpyrophosphate), used to 
decrease the viscosity and to stabilise 
protein during processing; 
— up to 0,3 % acids e.g. organic acids: citric 
acid, formic acid, propionic acid, Inorganic 
acids: sulphuric acid, hydrochloric acid, 
phosphoric acid, used for pH adjustments in 
many parts of production processes; 
— up to 0,5 % akalis e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in many parts of 
production processes; 
— up to 2 % free-flowing agents e.g. silicium 
dioxide, penta-sodium-triphosphate, tri- 
calcium-phosphate, used to improve powder 
flowing properties; 
— up to 0,4 % emulsifier lecithin.  Crude protein 
Crude ash 
Lactose 
Moisture if > 8 %  
( 1 ) Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.  
9. Land animal products and products derived thereof  
Number  Name  Description  Compulsory declarations  
9.1.1  Animal by-products  ( 1 ) Whole or parts of warm-blooded land animals, 
fresh, frozen, cooked, acid treated or dried.  Crude protein 
Crude fat 
Moisture if > 8 %  
9.2.1  Animal fat  ( 2 ) Product composed of fat from warm-blooded 
land animals. 
If extracted with solvents, may contain up to 
0,1 % hexane.  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  
9.4.1  Processed animal 
protein  ( 2 ) Product obtained by heating, drying and 
grinding whole or parts of warm-blooded land 
animals from which the fat may have been 
partially extracted or physically removed 
If extracted with solvents, may contain up to 
0,1 % hexane.  Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 %EN L 29/46 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
9.5.1  Gelatine process 
derived proteins  ( 2 ) Dried animal proteins of food quality derived 
from gelatine production.  Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 %  
9.6.1  Hydrolysed animal 
proteins  ( 2 ) Hydrolysed proteins obtained by heat and/or 
pressure, chemical, microbiological or 
enzymatic hydrolysis of animal protein.  Crude protein 
Moisture if > 8 %  
9.7.1  Blood meal  ( 2 ) Product derived from the heat treatment of 
blood of slaughtered warm-blooded animals.  Crude protein 
Moisture if > 8 %  
9.8.1  Blood products  ( 1 ) Products derived from blood or fractions of 
blood of slaughtered warm-blooded animals; 
they include dried/frozen/liquid plasma, dried 
whole blood, dried/frozen/liquid red cells or 
fractions thereof and mixtures.  Crude protein 
Moisture if > 8 %  
9.9.1  Catering reflux 
[catering recycling]  All waste food containing material of animal 
origin including used cooking oil originating in 
restaurants, catering facilities and kitchens, 
including central kitchens and household 
kitchens.  Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 %  
9.10.1  Collagen  ( 2 ) 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 may be 
hydrolysed.  Crude protein 
Moisture if > 8 %  
9.12.1  Gelatine  ( 2 ) Natural, soluble protein, gelling or non-gelling, 
obtained by the partial hydrolysis of collagen 
produced from bones, hides and skins, tendons 
and sinews of animals.  Crude protein 
Moisture if > 8 %  
9.13.1  Greaves  ( 2 ) Product obtained from the manufacture of 
tallow, lard and other extracted or physically 
removed fats of animal origin, fresh, frozen or 
dried. 
If extracted with solvents, may contain up to 
0,1 %hexane.  Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 %  
9.14.1  Products of animal 
origin  ( 1 ) Former foodstuff containing animal products; 
with or without treatment such as fresh, frozen, 
dried.  Crude protein 
Crude fat 
Moisture if > 8 %  
9.15.1  Eggs  Whole eggs of  Gallus gallus  L. with or without 
shells.EN 30.1.2013 Official Journal of the European Union L 29/47Number  Name  Description  Compulsory declarations  
9.15.2  Albumen  Product obtained from eggs after the separation 
of shells and yolk, pasteurised and possibly 
denatured.  Crude protein 
Method of denaturation if 
applicable  
9.15.3  Egg products, dried  Products consisting of pasteurised dried eggs, 
without shells or a mixture of different 
proportions of dried albumen and dried egg 
yolk.  Crude protein 
Crude fat 
Moisture if > 5 %  
9.15.4  Egg powder sugared  Dried whole or parts of sugared eggs.  Crude protein 
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  
9.16.1  Terrestrial 
invertebrates  ( 1 ) Whole or parts of terrestrial invertebrates, in all 
their life stages, other than species pathogenic 
to humans and animals; with or without 
treatment such as fresh, frozen, dried.  
9.17.1  Chondroitin sulphate  Product obtained by extraction from tendons, 
bones and other animal tissues containing 
cartilage and soft connective tissues.  Sodium  
( 1 ) Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products an d 
derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) (OJ L 54, 26.2.2011, p. 1), i f the 
catalogue is used for labelling purposes the name shall be, replaced as appropriate by 
— the animal species and 
— the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or 
— the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free) or 
supplemented as appropriate by 
— the animal species and/or 
— the part of the animal product (e.g. liver, meat (only if skeletal muscle)), and/or 
— the naming of the animal species not used in respect of the ban on intra-species recycling. 
( 2 ) Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products an d 
derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III), if the catalogue is used for labelling purposes 
the name shall be supplemented as appropriate by 
— the animal species processed (e.g. porcine, ruminant, avian) and/or 
— the material processed (e.g. bone) and/or 
— the process used (e.g. defatted, refined) and/or 
— the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free).  
10. Fish, other aquatic animals and products derived thereof  
Number  Name  Description  Compulsory declarations  
10.1.1  Aquatic 
invertebrates  ( 1 ) Whole or parts of marine or freshwater 
invertebrates, in all their life stages, other than 
species pathogenic to humans and animals; 
with or without treatment such as fresh, frozen, 
dried.  
10.2.1  By-products from 
aquatic animals  ( 1 ) Originating from establishments or plants 
preparing or manufacturing products for 
human consumption; with or without treatment 
such as fresh, frozen, dried.  Crude protein 
Crude fat 
Crude ash  
10.3.1  Crustacea meal  Product produced by heating, pressing and 
drying whole or parts of crustacean including 
wild and farmed shrimp.  Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 %EN L 29/48 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
10.4.1  Fish  ( 2 ) Whole or parts of fish: fresh, frozen, cooked, 
acid treated or dried.  Crude protein 
Moisture if > 8 %  
10.4.2  Fish meal  ( 2 ) Product obtained by heating, pressing and 
drying whole or parts of fish and to which fish 
solubles may have been re-added prior to 
drying.  Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 %  
10.4.3  Fish solubles  Condensed product obtained during 
manufacture of fishmeal which has been 
separated and stabilised by acidification or 
drying.  Crude protein 
Crude fat 
Moisture if > 5 %  
10.4.4  Fish protein, 
hydrolysed  Product obtained by acid hydrolysis of whole or 
parts of fish often concentrated by drying.  Crude protein 
Crude fat 
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 water (may include 
species specific details e.g. cod liver oil).  Crude fat 
Moisture if > 1 %  
10.4.7  Fish oil, hydrogenated  Oil obtained from hydrogenation of fish oil  Moisture if > 1 %  
10.5.1  Krill oil  Oil obtained from cooked and pressed marine 
planktonic krill followed by centrifugation to 
remove water.  Moisture if > 1 %  
10.5.2  Krill protein 
concentrate, 
hydrolysed  Product obtained by the enzymatic hydrolysis 
of whole or parts of krill often concentrated by 
drying.  Crude protein 
Crude fat 
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, including Nereis 
virens.M. Sars.  Fat 
Ash if > 20 % 
Moisture if > 8 %  
10.7.1  Marine zooplankton 
meal  Product produced by heating, pressing and 
drying marine zooplankton e.g. krill.  Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 %EN 30.1.2013 Official Journal of the European Union L 29/49Number  Name  Description  Compulsory declarations  
10.7.2  Marine zooplankton oil  Oil obtained from cooked and pressed marine 
zooplankton followed by centrifugation to 
remove water.  Moisture if > 1 %  
10.8.1  Mollusc meal  Product produced by heating and drying whole 
or parts of molluscs including squid and bi- 
valves.  Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 %  
10.9.1  Squid meal  Product produced by heating, pressing and 
drying whole squid or parts of squid.  Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 %  
( 1 ) The name shall be supplemented by the species. 
( 2 ) The name shall be supplemented by the species when produced from farmed fish.  
11. Minerals and products derived thereof  
Number  Name  Description  Compulsory declarations  
11.1.1  Calcium carbonate  ( 1 ); 
[limestone]  Product obtained by grinding sources of 
calcium carbonate (CaCO  3 ), such as limestone 
or by precipitation from acid solution. 
May contain up to 0,25 % propylene glycol. 
May contain up to 0,1 % grinding aids.  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 (CaCO  3 ) 
and magnesium carbonate (MgCO  3 ). May 
contain up to 0,1 % grinding aids.  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  Calcium chloride (CaCl  2 ). May contain up to 
0,2 % barium sulphate.  Calcium, Ash insoluble in HCl 
if > 5 %  
11.1.7  Calcium hydroxide  Calcium hydroxide (Ca(OH)  2 ). 
May contain up to 0,1 % grinding aids.  Calcium, Ash insoluble in HCl 
if > 5 %  
11.1.8  Calcium sulphate 
anhydrous  Calcium sulphate anhydrous (CaSO  4 ) obtained 
by grinding calcium sulphate anhydrous or 
dehydration of calcium sulphate dehydrate.  Calcium, Ash insoluble in HCl 
if > 5 %EN L 29/50 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
11.1.9  Calcium sulphate 
hemihydrate  Calcium sulphate hemihydrate (CaSO  4 × ½ 
H 2 O) obtained by partially dehydrating calcium 
sulphate dehydrate.  Calcium, Ash insoluble in HCl 
if > 5 %  
11.1.10  Calcium sulphate 
dihydrate  Calcium sulphate dihydrate (CaSO  4 × 2H  2 O) 
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  ( 2 ) Calcium salts of edible organic acids with at 
least 4 carbon atoms.  Calcium, Organic acid  
11.1.12  Calcium oxide  Calcium oxide (CaO) obtained from calcination 
of naturally occurring limestone. 
May contain up to 0,1 % grinding aids.  Calcium, Ash insoluble in HCl 
if > 5 %  
11.1.13  Calcium gluconate  Calcium salt of gluconic acid generally 
expressed as Ca(C  6 H 11 O 7 ) 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  L-calcium pidolate (C  5 H 6 CaNO  3 ). May contain 
up to 1,5 % glutamic acid and related 
substances.  Calcium, Ash insoluble in HCl 
if > 5 %  
11.1.17  Calcium carbonate- 
magnesium oxide  Product obtained by heating of natural calcium 
and magnesium containing substances like 
dolomite. May contain up to 0,1 % grinding 
aids.  Calcium, magnesium  
11.2.1  Magnesium oxide  Calcined magnesium oxide (MgO) not less than 
70 % MgO.  Magnesium, Ash insoluble in 
HCl if > 15 %  
11.2.2  Magnesium sulphate 
heptahydrate  Magnesium sulphate (MgSO  4 × 7 H  2 O). Magnesium, Sulphur, Ash 
insoluble in HCl if > 15 %  
11.2.3  Magnesium sulphate 
monohydrate  Magnesium sulphate (MgSO  4 × H  2 O). Magnesium, Sulphur, Ash 
insoluble in HCl if > 15 %  
11.2.4  Magnesium sulphate 
anhydrous  Anhydrous magnesium sulphate (MgSO  4 ). Magnesium, Sulphur, ash 
insoluble in HCl if > 10 %  
11.2.5  Magnesium propionate  Magnesium propionate (C  6 H 10 MgO  4 ). Magnesium  
11.2.6  Magnesium chloride  Magnesium chloride (MgCl  2) or solution 
obtained by natural concentration of sea water 
after deposit of sodium chloride.  Magnesium, Chlorine, ash 
insoluble in HCl if > 10 %  
11.2.7  Magnesium carbonate  Natural magnesium carbonate (MgCO  3 ). Magnesium, ash insoluble in 
HCl if > 10 %EN 30.1.2013 Official Journal of the European Union L 29/51Number  Name  Description  Compulsory declarations  
11.2.8  Magnesium hydroxide  Magnesium hydroxide (Mg(OH)  2 ). Magnesium, ash insoluble in 
HCl if > 10 %  
11.2.9  Magnesium potassium 
sulphate  Magnesium potassium sulphate.  Magnesium, Potassium, ash 
insoluble in HCl if > 10 %  
11.2.10  Magnesium salts of 
organic acids  ( 2 ) Magnesium salts of edible organic acids with at 
least 4 carbon atoms.  Magnesium, organic acid  
11.3.1  Dicalcium 
phosphate  ( 3 ); [calcium 
hydrogen 
orthophosphate]  Calcium monohydrogen phosphate obtained 
from bones or inorganic sources 
(CaHPO  4 × H  2 O) 
Ca/P > 1,2 
May contain up to 3 % chloride expressed as 
NaCl.  Calcium, Total phosphorus, P 
insoluble in 2 % citric acid if 
> 10 %, Ash insoluble in HCl 
if > 5 %  
11.3.2  Monodicalcium 
phosphate  Product obtained chemically and composed of 
dicalcium phosphate and monocalcium 
phosphate (CaHPO  4 . Ca(H  2 PO  4 ) 2 × H  2 O) 
0,8 < Ca/P < 1,3  Total phosphorus, Calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.3  Monocalcium 
phosphate; [calcium 
tetrahydrogen 
diorthophosphate]  Calcium-bis dihydrogenphosphate 
(Ca(H  2 PO  4 ) 2 × H  2 O) 
Ca/P < 0,9  Total phosphorus, Calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.4  Tricalcium phosphate; 
[tricalcium 
orthophosphate]  Tricalcium phosphate from bones or inorganic 
sources (Ca  3 (PO  4 ) 2 × H  2 O) 
Ca/P > 1,3  Calcium, Total phosphorus, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.5  Calcium-magnesium 
phosphate  Calcium-magnesium phosphate.  Calcium, Magnesium, Total 
phosphorus, P insoluble in 2 % 
citric acid if > 10 %  
11.3.6  Defluorinated 
phosphate  Natural phosphate, calcined and further heat 
treated than for the removal of impurities 
necessary.  Total phosphorus, Calcium, 
Sodium, P insoluble in 2 % 
citric acid if > 10 %, Ash 
insoluble in HCI if > 5 %  
11.3.7  Dicalcium 
pyrophosphate; 
[Dicalcium 
diphosphate]  Dicalcium pyrophosphate.  Total phosphorus, Calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.8  Magnesium phosphate  Product consisting of monobasic and/or di-basic 
and/or tri-basic magnesium phosphate.  Total phosphorus, Magnesium, 
P insoluble in 2 % citric acid if 
> 10 %, Ash insoluble in HCl 
if > 10 %  
11.3.9  Sodium-calcium- 
magnesium phosphate  Product consisting of sodium-calcium- 
magnesium phosphate.  Total phosphorus, Magnesium, 
Calcium, Sodium, P insoluble 
in 2 % citric acid if > 10 %EN L 29/52 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
11.3.10  Monosodium 
phosphate; [Sodium 
dihydrogen 
orthophosphate]  Monosodium phosphate 
(NaH  2 PO  4 × H  2 O) Total phosphorus, Sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.11  Disodium phosphate; 
[Disodium hydrogen 
orthophosphate]  Disodium phosphate (Na  2 HPO  4 × H  2 O) Total phosphorus, Sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.12  Trisodium Phosphate; 
[Trisodium 
orthophosphate]  Trisodium phosphate (Na  3 PO  4 ) Total phosphorus, Sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.13  Sodium pyrophosphate; 
[Tetrasodium 
diphosphate]  Sodium pyrophosphate (Na  4 P 2 O 7 ) Total phosphorus, Sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.14  Monopotassium 
phosphate; [Potassium 
dihydrogen 
orthophosphate]  Monopotassium phosphate (KH  2 PO  4 × H  2 O) Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.15  Dipotassium phosphate; 
[Di-potassium 
hydrogen 
orthophosphate]  Dipotassium phosphate (K  2 HPO  4 × H  2 O) Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.16  Calcium sodium 
phosphate  Calcium sodium phosphate (CaNaPO  4 ) Total phosphorus, Calcium, 
Sodium, P insoluble in 2 % 
citric acid if > 10 %  
11.3.17  Monoammonium 
phosphate; 
[Ammonium 
dihydrogen 
orthophosphate]  Monoammonium phosphate (NH  4 H 2 PO  4 ) Total nitrogen, Total 
phosphorus, P insoluble in 2 % 
citric acid if > 10 %  
11.3.18  Diammonium 
phosphate; 
[Diammonium 
hydrogen 
orthophosphate]  Diammonium phosphate ((NH  4 ) 2 HPO  4 ) Total nitrogen Total 
phosphorus P insoluble in 2 % 
citric acid if > 10 %  
11.3.19  Sodium 
tripolyphosphate; 
[Penta sodium 
triphosphate]  Sodium tripolyphosphate (Na  5 P 3 O 9 ) Total phosphorus Sodium P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.20  Sodium magnesium 
phosphate  Sodium-magnesium phosphate (MgNaPO  4 ) Total phosphorus, Magnesium, 
Sodium, P insoluble in 2 % 
citric acid if > 10 %  
11.3.21  Magnesium 
hypophosphite  Magnesium hypophosphite 
(Mg(H  2 PO  2 ) 2 × 6H  2 O) Magnesium 
Total phosphorus 
P insoluble in 2 % citric acid if 
> 10 %EN 30.1.2013 Official Journal of the European Union L 29/53Number  Name  Description  Compulsory declarations  
11.3.22  Degelatinised bone 
meal  Degelatinised, sterilised and ground bones from 
which the fat has been removed.  Total phosphorus, Calcium, 
Ash insoluble in HCl if > 10 %  
11.3.23  Bone ash  Mineral residues from the incineration, 
combustion or gasification of animal by- 
products.  Total phosphorus, Calcium, 
Ash insoluble in HCl if > 10 %  
11.3.24  Calcium polyphosphate  Heterogeneous mixtures of calcium salts of 
condensed polyphosphoric acids of general 
formula H(n + 2)PnO(3n 1) where ‘n’ is not less 
than 2.  Total phosphorus, calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.25  Calcium dihydrogen 
diphosphate  Monocalcium dihydrogen 
pyrophosphate(CaH  2 P 2 O 7 ) Total phosphorus, Calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.26  Magnesium acid 
pyrophosphate  Magnesium acid pyrophosphate (MgH  2 P 2 O 7 .) 
Produced from purified phosphoric acid and 
purified magnesium hydroxide or magnesium 
oxide by evaporation of water and 
condensation of the orthophosphate to 
diphosphate.  Total phosphorus, Magnesium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.27  Disodium dihydrogen 
diphosphate  Disodium dihydrogen diphosphate (Na  2 H 2 P 7 O 7 ) Total phosphorus, Calcium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.28  Trisodium diphosphate  Trisodium monohydrogen diphosphate 
(anhydrous: Na  3 HP  2 O 7 ; monohydrate: 
Na 3 HP  2 O 7 × H  2 O) Total phosphorus, sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.29  Sodium polyphosphate; 
[Sodium 
hexametaphosphate]  Heterogeneous mixtures of sodium salts of 
linear condensed polyphosphoric acids of 
general formula H(n + 2)PnO(3n + 1) where ‘n’ 
is not less than 2.  Total phosphorus, sodium, P 
insoluble in 2 % citric acid if 
> 10 %  
11.3.30  Tripotassium phosphate  Tripotassium monophosphate (anhydrous: 
K 3 PO  4 ; hydrated: K  3 PO  4 × n H  2 O (n = 1 or 3))  Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.31  Tetrapotassium di- 
phosphate  Tetrapotassium pyrophosphate (K  4 P 2 O 7 ) Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.32  Pentapotassium tri- 
phosphate  Pentapotassium tri-polyphosphate (K  5 P 3 O 10 ) Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.33  Potassium 
polyphosphate  Heterogeneous mixtures of potassium salts of 
linear condensed polyphosphoric acids of 
general formula H(n + 2)PnO(3n + 1) where ‘n’ 
is not less than 2.  Total phosphorus, Potassium, 
P insoluble in 2 % citric acid if 
> 10 %  
11.3.34  Calcium sodium 
polyphosphate  Calcium sodium polyphosphate.  Total phosphorus, sodium, 
calcium, P insoluble in 2 % 
citric acid if > 10 %  
11.4.1  Sodium chloride  ( 1 ) Sodium chloride (NaCl) or product obtained by 
evaporative crystallisation from brine (vacuum 
salt) or evaporation of seawater (marine salt) or 
grinding rock salt.  Sodium, Ash insoluble in HCl 
if > 10 %EN L 29/54 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
11.4.2  Sodium bicarbonate 
[sodium 
hydrogencarbonate]  Sodium bicarbonate (NaHCO  3 ) Sodium, Ash insoluble in HCl 
if > 10 %  
11.4.3  Sodium/ammonium 
(bi)carbonate 
[sodium/ammonium 
(hydrogen)carbonate]  Product obtained during the production of 
sodium carbonate and sodium bicarbonate, 
with traces of ammonium bicarbonate 
(ammonium bicarbonate max. 5 %)  Sodium, Ash insoluble in HCl 
if > 10 %  
11.4.4  Sodium carbonate  Sodium carbonate (Na  2 CO  3 ) Sodium, Ash insoluble in HCl 
if > 10 %  
11.4.5  Sodium 
sesquicarbonate 
[trisodium 
hydrogendicarbonate]  Sodium sesquicarbonate (Na  3 H(CO  3 ) 2 ) Sodium, Ash insoluble in HCl 
if > 10 %  
11.4.6  Sodium sulphate  Sodium sulphate (Na  2 SO  4 ) 
May contain up to 0,3 % methionine  Sodium, Ash insoluble in HCl 
if > 10 %  
11.4.7  Sodium salts of organic 
acids  ( 2 ) Sodium salts of edible organic acids with at 
least 4 carbon atoms  Sodium, Organic acid  
11.5.1  Potassium chloride  Potassium chloride (KCl) or product obtained 
by grinding natural sources of potassium 
chloride  Potassium, Ash insoluble in 
HCl if > 10 %  
11.5.2  Potassium sulphate  Potassium sulphate (K  2 SO  4 ) Potassium, Ash insoluble in 
HCl if > 10 %  
11.5.3  Potassium carbonate  Potassium carbonate (K  2 CO  3 ) Potassium, Ash insoluble in 
HCl if > 10 %  
11.5.4  Potassium bicarbonate 
[potassium hydrogen 
carbonate]  Potassium bicarbonate (KHCO  3 ) Potassium, Ash insoluble in 
HCl if > 10 %  
11.5.5  Potassium salts of 
organic acids  ( 2 ) Potassium salts of edible organic acids with at 
least 4 carbon atoms.  Potassium, Organic acid  
11.6.1  Flower of sulphur  Powder obtained from natural deposits of the 
mineral. Also, product obtained from oil 
refinery production as practised by sulphur 
manufacturers.  Sulphur  
11.7.1  Attapulgite  Natural magnesium-aluminium-silicon mineral.  Magnesium  
11.7.2  Quartz  Naturally occurring mineral obtained by 
grinding sources of quartz. 
May contain up to 0,1 % grinding aids.  
11.7.3  Cristobalite  Silicon dioxide (SiO  2 ) obtained from the re- 
crystallisation of quartz. 
May contain up to 0,1 % grinding aids.EN 30.1.2013 Official Journal of the European Union L 29/55Number  Name  Description  Compulsory declarations  
11.8.1  Ammonium sulphate  Ammonium sulphate ((NH  4 ) 2 SO  4 ) obtained by 
chemical synthesis.  Nitrogen expressed as crude 
protein, Sulphur  
11.8.2  Ammonium sulphate 
solution  Ammonium sulphate in aqueous solution, 
containing not less than 35 % Ammonium 
sulphate.  Nitrogen expressed as crude 
protein  
11.8.3  Ammonium salts of 
organic acids  ( 2 ) Ammonium salts of edible organic acids with at 
least 4 carbon atoms.  Nitrogen expressed as crude 
protein, Organic acid  
11.8.4  Ammonium lactate  Ammonium lactate (CH  3 CHOHCOONH  4 ). 
Includes the Ammonium lactate produced by 
fermentation with  Lactobacillus delbrueckii ssp. 
Bulgaricus, Lactococcus lactis ssp., Leuconostoc 
mesenteroides, Streptococcus thermophilus, 
Lactobacillus  spp,  or Bifidobacterium  spp., 
containing not less than 44 % Nitrogen 
expressed as crude protein. 
May contain up to 0,8 % phosphorus, 0,9 % 
potassium, 0.7 % magnesium, 0,3 % sodium, 
0,3 % sulphates 0,1 % chlorides, 5 % sugars and 
0,1 % silicone antifoam.  Nitrogen expressed as crude 
protein, Crude ash  
11.8.5  Ammonium acetate  Ammonium acetate (CH  3 COONH  4 ) in aqueous 
solution, containing not less than 55 % 
Ammonium acetate).  Nitrogen expressed as crude 
protein  
( 1 ) The nature of the source may be indicated additionally in the name or replace it. 
( 2 ) The name shall be amended or supplemented to specify the organic acid. 
( 3 ) The manufacturing process may be included in the name.  
12. Fermentation (by-)products from micro-organisms  
Number  Name  Description  Compulsory Declarations  
12.1  Products obtained from 
the biomass of specific 
micro-organisms grown 
on certain substrates  May contain up to 0,3 % antifoaming agents. 
May contain up to 1,5 % filtration/clarifying 
agents. May contain up to 2,9 % propionic acid.  Propionic acid if > 0,5 %  
12.1.1  Protein from  
Methylophilus 
methylotrophus  Protein product of fermentation obtained by 
culture of  Methylophilus methylotrophus  (NCIMB 
strain 10.515) (  1 ) on methanol, the crude 
protein is at least 68 % and the reflectance 
index at least 50.  Crude protein 
Crude ash 
Crude fat  
12.1.2  Protein from  
Methylococcus 
capsulatus (Bath), Alca 
ligenes acidovorans, 
Bacillus brevis  and  
Bacillus firmus  Protein product of fermentation with  
Methylococcus capsulatus (Bath)  (NCIMB strain 
11132),  Alcaligenes acidovorans  (NCIMB strain 
12387),  Bacillus brevis  (NCIMB strain 13288) 
and Bacillus firmus  (NCIMB strain 13280) (  1 ) on 
natural gas (approx. 91 % methane, 5 % ethane, 
2 % propane, 0,5 % isobutane, 0,5 % n-butane), 
ammonia, and mineral salts, the crude protein 
is at least 65 %.  Crude protein 
Crude ash 
Crude fatEN L 29/56 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory Declarations  
12.1.3  Bacterial protein from  
Escherichia coli  Protein product, by-product from the 
production of amino acids by culture of  
Escherichia coli  K12 (  1 ) on substrates of vegetable 
or chemical origin, ammonia or mineral salts; it 
may be hydrolysed.  Crude protein  
12.1.4  Bacterial protein from  
Corynebacterium 
glutamicum  Protein product, by-product from the 
production of amino acids by culture of  
Corynebacterium glutamicum  ( 1 ) on substrates of 
vegetable or chemical origin, ammonia or 
mineral salts, it may be hydrolysed.  Crude protein  
12.1.5  Yeasts and parts 
thereof [brewers’ yeast] 
[yeast product]  All yeasts and parts thereof obtained from  
Saccharomyces cerevisiae, Saccharomyces 
carlsbergensis, Kluyveromyces lactis, Kluyveromyces 
fragilis, Torulaspora delbrueckii, Candida 
utilis/Pichia jadinii, Saccharomyces uvarum, 
Saccharomyces ludwigii  or Brettanomyces  ssp. (  1 ) ( 2 ) 
on substrates mostly of vegetable origin such as 
molasses, sugar syrup, alcohol, distillery 
residues, cereals and products containing starch, 
fruit juice, whey, lactic acid, sugar, hydrolysed 
vegetable fibres and fermentation nutrients such 
as ammonia or mineral salts.  Moisture if < 75 % or > 97 % 
If moisture < 75 %: 
Crude protein  
12.1.6  Mycelium silage from 
the production of 
penicillin  Mycelium (nitrogenous compounds), wet by- 
product from the production of penicillin by  
Penicillium chrysogenum  (ATCC48271) (  1 ) on 
different sources of carbohydrates and their 
hydrolysates, heat treated and ensiled by means 
of Lactobacillus brevis , plantarum, sake, collinoides  
and Streptococcus lactis  to inactive the penicillin, 
Nitrogen expressed as crude protein is at least 
7 %.  Nitrogen expressed as crude 
protein 
Crude ash  
12.1.7  Yeasts from biodiesel 
process  All yeasts and parts thereof obtained from  
Yarrowia lipolytica  ( 1 ) ( 2 ) grown on vegetable oils 
and degumming and glycerol fractions formed 
during biofuel production.  Moisture if < 75 % or > 97 % 
If moisture < 75 %: 
Crude protein  
12.2  Other fermentation by- 
products  May contain up to 0,6 % antifoaming agents. 
May contain up to 0,5 % antiscaling agents. 
May contain up to 0,2 % sulfites.  
12.2.1  Vinasses [condensed 
molasses soluble]  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 the 
separation of the fermentation musts/worts. 
They may also include dead cells and/or parts 
thereof of the fermentation micro-organisms 
used. The substrates are mostly of vegetable 
origin such as molasses, sugar syrup, alcohol, 
distillery residues, cereals and products 
containing starch, fruit juice, whey, lactic acid, 
sugar, hydrolysed vegetable fibres and 
fermentation nutrients such as ammonia or 
mineral salts.  Crude protein 
Substrate and indication of 
production process as 
appropriateEN 30.1.2013 Official Journal of the European Union L 29/57Number  Name  Description  Compulsory Declarations  
12.2.2  By-products from the 
production of L- 
glutamic acid  By-products from the production of L-glutamic 
acid by fermentation with  Corynebacterium 
melassecola  ( 1 ) on substrate composed of sucrose, 
molasses, starch products and their 
hydrolysates, ammonium salts and other 
nitrogenous compounds.  Crude protein  
12.2.3  By-products from the 
production of L-lysine- 
monohydrochloride 
with  Brevibacterium 
lactofermentum  By-products from the production of L-Lysine 
monohydrochloride by fermentation with  
Brevibacterium lactofermentum  ( 1 ) on substrate 
composed of sucrose, molasses, starch products 
and their hydrolysates, ammonium salts and 
other nitrogenous compounds.  Crude protein  
12.2.4  By-products from the 
production of amino 
acids with  
Corynebacterium 
glutamicum  By-products from the production of amino 
acids by fermentation with  Corynebacterium 
glutamicum  ( 1 ) on substrate of vegetable or 
chemical origin, ammonia or mineral salts.  Crude protein 
Crude ash  
12.2.5  By-products from the 
production of amino 
acids with  Escherichia 
coli K12  By-products from the production of amino 
acids by fermentation with  Escherichia coli 
K12  ( 1 ) on substrate of vegetable or chemical 
origin, ammonia or mineral salts.  Crude protein 
Crude ash  
12.2.6  By-product of enzyme 
production with  
Aspergillus niger  By-product of fermentation of  Aspergillus 
niger  ( 1 ) on wheat and malt for enzyme 
production.  Crude protein  
( 1 ) The cells of the micro-organisms have been inactivated or killed. 
( 2 ) The usage name of yeast strains may vary from the scientific taxonomy, therefore, synonyms of the yeast strains listed could also be 
used.  
13. Miscellaneous  
Number  Name  Description  Compulsory declarations  
13.1.1  Products from the 
bakery and pasta 
industry  Products obtained during and from the 
production of bread, biscuits, wafers or pasta. 
They may be dried.  Starch 
Total sugars, calculated as 
sucrose, 
Crude fat, if > 5 %  
13.1.2  Products from the 
pastry industry  Products obtained during and from the 
production of pastry and cakes. They may be 
dried.  Starch 
Total sugars, calculated as 
sucrose, 
Crude fat, if > 5 %  
13.1.3  Products of the 
breakfast cereal 
manufacture  Substances or products that are intended or 
where it is reasonable to expect that they can 
be consumed by humans in their processed, 
partially processed or unprocessed forms. They 
may be dried.  Crude protein, if > 10 % 
Crude fibre 
Crude oils/fats, if > 10 %, 
Starch, if > 30 % 
Total sugar, calculated as 
sucrose, if > 10 %EN L 29/58 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
13.1.4  Products from the 
confectionery industry  Products obtained during and from the 
production of sweets, inclusive chocolate. They 
may be dried.  Starch 
Crude fat, if > 5 % 
Total sugars, calculated as 
sucrose  
13.1.5  Products of the ice- 
cream industry  Products obtained when producing ice-cream. 
They may be dried.  Starch 
Total sugars, calculated as 
sucrose, 
Crude fat  
13.1.6  Products and by- 
products from 
processing fresh fruits 
and vegetables  ( 1 ) Products obtained when processing fresh fruit 
and vegetables (including peel, whole pieces of 
fruit/vegetables, and mixtures thereof). They 
may have been dried, or frozen.  Starch 
Crude fibre 
Crude fat, if > 5 % 
Ash insoluble in HCl, if 
> 3,5 %  
13.1.7  Products from the 
processing of plants  ( 1 ) Products obtained from freezing or drying 
whole plants or their parts.  Crude Fibre  
13.1.8  Products from 
processing of spices 
and seasonings  ( 1 ) Products obtained from freezing or drying 
spices and seasonings or their parts.  Crude protein, if > 10 % 
Crude fibre 
Crude oils/fats, if > 10 %, 
Starch, if > 30 % 
Total sugar, calculated as 
sucrose, if > 10 %  
13.1.9  Products from the 
processing of herbs  ( 1 ) Products obtained from crushing, grinding, 
freezing or drying herbs or their parts.  Crude Fibre  
13.1.10  Products from the 
potato processing 
industry  Products obtained when processing potatoes. 
They may have been dried or frozen.  Starch 
Crude fibre 
Crude fat, if > 5 % 
Ash insoluble in HCl, if 
> 3,5 %  
13.1.11  Products and by- 
products of the sauces 
production  Substances from the sauces-production that are 
intended or where it is reasonable to expect 
that they can be consumed by humans in their 
processed, partially processed or unprocessed 
forms. They may be dried.  Crude fat  
13.1.12  Products and by- 
products from the 
savoury snacks 
industry  Products and by-products of the savoury snacks 
industry obtained during and from the 
production of savoury snacks — potato chips, 
potato and/or cereal based snacks (direct 
extruded, dough based and pelleted snacks) and 
nuts.  Crude fat  
13.1.13  Products from the 
ready-to-eat food 
industry  Products obtained during the production of 
ready to eat food. They may be dried.  Crude fat, if > 5 %EN 30.1.2013 Official Journal of the European Union L 29/59Number  Name  Description  Compulsory declarations  
13.1.14  Plants by-products 
from spirits production  Solid products from plants (including berries 
and seeds such as anise) obtained after 
maceration of these plants in an alcoholic 
solution or after alcoholic 
evaporation/distillation, or both, in the 
elaboration of flavourings for the spirits 
production. These products must be distilled to 
eliminate the alcoholic residue.  Crude protein, if > 10 % 
Crude fibre 
Crude oils/fats, if > 10 %  
13.1.15  Feed beer  Product of the brewing process which is 
unsalable as a human beverage.  Alcohol content  
13.2.1  Caramelised 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 saccharides 
obtained through hydrolysis from starch.  Total sugars 
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.  
13.2.7  Lactulose  Semi-synthetic disaccharide (4-O-D- 
Galactopyranosyl-D-fructose) obtained from 
lactose through the isomerisation of glucose to 
fructose. Present in heat treated milk and milk 
products.  Lactulose  
13.2.8  Glucosamine 
(Chitosamine)  Amino sugar (monosaccharide) being part of 
the structure of the polysaccharides chitosan 
and chitin. Produced by the hydrolysis of 
crustacean and other arthropods exoskeletons 
or by fermentation of a grain such as corn or 
wheat.  Sodium or Potassium, as 
applicable 
‘from aquatic animals’ or ‘from 
fermentation’, as appropriate  
13.3.1  Starch  ( 2 ) Starch.  Starch  
13.3.2  Starch  ( 2 ), pre- 
gelatinised  Product consisting of starch expanded by heat 
treatment.  Starch  
13.3.3  Starch  ( 2 ) mixture  Product consisting of native and/or modified 
food starch obtained from different botanical 
sources.  StarchEN L 29/60 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
13.3.4  Starch  ( 2 ) hydrolysates 
cake  Product from starch hydrolysis liquor filtration 
which consists of the following: protein, starch, 
polysaccharides, fat, oil and filter aid (e.g. 
diatomaceous earth, wood fibre).  Moisture if < 25 % or > 45 % 
If moisture < 25 %: 
— 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  
13.6.1  Acid oils from chemical 
refining  ( 3 ) Product obtained during the deacidification of 
oils and fats of vegetable or animal origin by 
means of alkali, followed by an acidulation with 
subsequent separation of the aqueous phase, 
containing free fatty acids, oils or fats and 
natural components of seeds, fruits or animal 
tissues such as mono-, and diglycerides, lecithin 
and fibres.  Crude fat 
Moisture if > 1 %  
13.6.2  Fatty acids esterified 
with glycerol  ( 4 ) Glycerides obtained by esterification of glycerol 
with fatty acids. May contain up to 50 ppm 
Nickel from hydrogenation.  Moisture if > 1 % 
Crude fat 
Nickel if > 20 ppm  
13.6.3  Mono di and tri 
glycerides of fatty 
acids  ( 4 ) Product consisting of mixtures of mono-, di- 
and triesters of glycerol with fatty acids. 
They may contain small amounts of free fatty 
acids and glycerol. 
May contain up to 50 ppm Nickel from 
hydrogenation.  Crude fat 
Nickel if > 20 ppmEN 30.1.2013 Official Journal of the European Union L 29/61Number  Name  Description  Compulsory declarations  
13.6.4  Salts of fatty acids  ( 4 ) Product obtained by reaction of fatty acids with 
at least four carbon atoms with calcium, 
magnesium, sodium or potassium hydroxides, 
oxides or salts. 
May contain up to 50 ppm Nickel from 
hydrogenation.  Crude fat (after hydrolysis) 
Moisture 
Ca or Na or K or Mg (when 
appropriate) 
Nickel if > 20 ppm  
13.6.5  Fatty acid distillates 
from physical 
refining  ( 3 ) Product obtained during the deacidification of 
oils and fats of vegetable or animal origin by 
means of distillation containing free fatty acids, 
oils or fats and natural components of seeds, 
fruits or animal tissues such as mono- and 
diglycerides, sterols and tocopherols.  Crude fat 
Moisture if > 1 %  
13.6.6  Crude fatty acids from 
splitting  ( 3 ) Product obtained by oil/fat splitting. By 
definition it consists of crude fatty acids C  6 -C 24 , 
aliphatic, linear, monocarboxylic, saturated and 
unsaturated. May contain up to 50 ppm Nickel 
from hydrogenation.  Crude fat 
Moisture if > 1 % 
Nickel if > 20 ppm  
13.6.7  Pure distilled fatty acids 
from splitting  ( 3 ) Product obtained by the distillation of crude 
fatty acids from oil/fat splitting potentially plus 
hydrogenation. By definition it consists of pure 
distilled fatty acids C  6 -C 24 , aliphatic, linear, 
monocarboxylic, saturated and unsaturated. 
May contain up to 50 ppm Nickel from 
hydrogenation  Crude fat 
Moisture if > 1 % 
Nickel if > 20 ppm  
13.6.8  Soap stocks  ( 3 ) Product obtained during the deacidification of 
vegetable oils and fats by means of aqueous 
calcium, magnesium, sodium or potassium 
hydroxide solution, containing salts of fatty 
acids, oils or fats and natural components of 
seeds, fruits or animal tissues such as mono- 
and diglycerides, lecithin and fibres.  Moisture if < 40 and > 50 % 
Ca or Na or K or Mg, as 
appropriate  
13.6.9  Mono- and diglycerides 
of fatty acids esterified 
with organic acids  ( 4 ) ( 5 ) Mono- and diglycerides of fatty acids with at 
least four carbon atoms esterified with organic 
acids.  Crude fat  
13.6.10  Sucrose esters of fatty 
acids  ( 4 ) Esters of sachharose and fatty acids.  Total sugars, calculated as 
sucrose 
Crude fat  
13.6.11  Sucroglycerides of fatty 
acids  ( 4 ) Mixture of esters of saccharose and mono and 
di-glycerides of fatty acids.  Total sugars, calculated as 
sucrose 
Crude fatEN L 29/62 Official Journal of the European Union 30.1.2013Number  Name  Description  Compulsory declarations  
13.8.1  Glycerine, crude  By-product obtained from: 
— the oleochemical process of oil/fat splitting 
to obtain fatty acids and sweet water, 
followed by concentration of the sweet 
water to get crude glycerol or by 
transesterification (may contain up to 0,5 % 
methanol) of natural oils/fats to obtain fatty 
acid methyl esters and sweet water, followed 
by concentration of the sweet water to get 
crude glycerol; 
— the production of biodiesel (methyl or ethyl 
esters of fatty acids) by transesterification of 
oils and fats of unspecified vegetable and 
animal origin. Mineral and organic salts 
might remain in the glycerine (up to 7,5 %). 
May contain up to 0,5 % Methanol and up to 
4 % of Matter Organic Non Glycerol (MONG) 
comprising of Fatty Acid Methyl Esters, Fatty 
Acid Ethyl Esters, Free Fatty Acids and 
Glycerides; 
— saponifications of oils/fats of vegetable or 
animal origin, normally with alkali/alkaline 
earths, to obtain soaps. 
May contain up to 50 ppm Nickel from 
hydrogenation.  Glycerol 
Potassium if > 1,5 % 
Sodium if > 1,5 % 
Nickel if > 20 ppm  
13.8.2  Glycerine  Product obtained from: 
— the oleochemical process of (a) oil/fat 
splitting followed by concentration of 
sweet waters and refining by distillation (see 
part B, glossary of processes, entry 20) or 
ion-exchange process; (b) transesterification 
of natural oils/fats to obtain fatty acid 
methyl esters and crude sweet water, 
followed by concentration of the sweet 
water to get crude glycerol and refining by 
distillation or ion-exchange process; 
— the production of biodiesel (methyl or ethyl 
esters of fatty acids) by transesterification of 
oils and fats of unspecified vegetable and 
animal origin with subsequent refining of 
the glycerine. Minimum Glycerol content: 
99 % of dry matter; 
— saponifications of oils/fats of vegetable or 
animal origin, normally with alkali/alkaline 
earths, to obtain soaps, followed by refining 
of crude Glycerol and distillation. 
May contain up to 50 ppm Nickel from 
hydrogenation.  Glycerol if < 99 % on dry 
matter basis 
Sodium if > 0,1 % 
Potassium if > 0,1 % 
Nickel if > 20 ppm  
13.9.1  Methyl sulphonyl 
methane  Organo-sulfur compound ((CH  3 ) 2 SO  2 ) obtained 
by synthetic way which is identical to the 
naturally occurring source in plants.  SulphurEN 30.1.2013 Official Journal of the European Union L 29/63Number  Name  Description  Compulsory declarations  
13.10.1  Peat  Product from the natural decomposition of 
plant (mainly sphagnum) in anaerobic and 
oligotrophic environment.  Crude Fibre  
13.10.2  Leonardite  Product that is a naturally occurring mineral 
complex of phenolic hydrocarbons, also known 
as humate, which originates from the 
decomposition of organic matter over the 
course of millions of years.  Crude Fibre  
13.11.1  Propylene glycol; [1,2- 
propanediol; [propane- 
1,2-diol]  Organic compound (a diol or double alcohol) 
with formula C  3 H 8 O 2 . It is a viscous liquid with 
a faintly sweet taste, hygroscopic and miscible 
with water, acetone, and chloroform. May 
contain up to 0,3 % di propylene glycol.  Propylene glycol  
13.11.2  Mono-esters of 
propylene glycol and 
fatty acids  ( 4 ) Mono-esters of propylene glycol and fatty acids, 
alone or in mixtures with diesters.  Propylene glycol 
Crude fat  
( 1 ) The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable. 
( 2 ) The name shall be supplemented by the indication of the botanical origin. 
( 3 ) The name shall be supplemented by the indication of the botanical or animal origin. 
( 4 ) The name shall be amended or supplemented to specify the fatty acids used. 
( 5 ) The name shall be amended or supplemented to specify the organic acid.EN L 29/64 Official Journal of the European Union 30.1.2013