COMMISSION REGUL ATION (EU) 2017/1017 
of 15 June 2017 
amending Regulation (EU) No 68/2013 on the Catalogue of feed mater ials 
(Text with EEA relevance) 
THE EUR OPEAN COMMISSION, 
Having regar d 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(3) thereof, 
Whereas: 
(1)  The appropr iate representatives of the European feed business sectors have, in consultation with other parties 
concer ned, in collaboration with the compet ent national author ities and taking into account relevant exper ience 
from opinions issued by the European Food Safety Auth ority and scientifi c or technological developments, 
developed amendments to the Catalogue of feed mat erials according to Commission Regulation (EU) 
No 68/2013 (2). Those amendments concer n clarifications of the general provisions, new entr ies of treatment 
processes and feed mate rials and impro vements of existing entr ies. Further more, they set maximum cont ents of 
chemical impurities, levels of botanical purity or levels of moisture conte nt and establish compulsor y declarations 
for the feed mate rials. 
(2)  The conditions set out in Article 26(4) of Regulation (EC) No 767/2009 are fulfilled. 
(3)  Given the very high number of amendments to be made to Regulation (EU) No 68/2013, it is appropr iate, for 
reasons of coherence, clarity and simplification, to replace the Annex to that Regulation. 
(4)  It is appropr iate to reduce the administrative burden on the operat ors by providing a period of time allowing 
a smooth conver sion of labelling to avoid unnecessar y disrupti on to commercial practices. 
(5)  The measures provided for in this Regulation are in accordance with the opinion of the Standing Committ ee on 
Plants, Animals, Food and Feed, 
HAS ADOPTED THIS REGUL ATION: 
Article 1 
The Annex to Regulation (EU) No 68/2013 is replaced by the Annex to this Regulation. 
Article 2 
Feed mater ials which have been labelled before 11 Januar y 2018 in accordance with Regulation (EU) No 68/2013 as it 
stood before being amended by this Regulation may continue to be placed on the mark et and used until stoc ks are 
exhaust ed. 21.6.2017 L 159/48 Official Jour nal of the European Union EN     
(1)OJ L 229, 1.9.2009, p. 1. 
(2)Commission Regulation (EU) No 68/2013 of 16 Januar y 2013 on the Catalogue of feed materials (OJ L 29, 30.1.2013, p. 1). Article 3 
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the 
European Union. 
This Regulation shall be binding in its entirety and directly applicable in all Member State s. 
Done at Brussels, 15 June 2017. 
For the Commission 
The Presid ent 
Jean-Claude JUNCKER  21.6.2017 L 159/49 Official Jour nal of the European Union EN     ANNEX 
‘ANNEX 
CATALOGUE OF FEED MA TERIALS 
PART A 
General provisions 
(1)  The use of this Catalogue by the feed business operat ors shall be voluntar y. However , the name of a feed mate rial 
listed in Part C may be used only for a feed mat erial compl ying with the requirements of the entr y concer ned. 
(2)  All entr ies in the list of feed mate rials in Part C shall compl y with the restr ictions on the use of feed mat erials in 
accordance with the relevant legislation of the Union; particular attention shall be paid to compliance with 
Regulation (EC) No 1829/2003 of the European Parliament and of the Council (1) for feed mater ials that are or are 
produced from genetically modifi ed organisms, or result from a fermentation process involving genetically 
modified micro-organi sms. Feed mat erials consisting of or containing animal by-products shall fulfil the 
requirements of Regulation (EC) No 1069/2009 of the European Parliament and of the Council (2) and of 
Commission Regulation (EU) No 142/2011 (3) and their use may be subject to restr ictions pursuant to Regulation  
(EC) No 999/2001 of the European Parliament and of the Council (4). Feed business operators using a feed mat erial 
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 manuf actured for human consump tion 
in full compliance with the EU food law but which are no long er intende d for human consump tion for practical or 
logistical reasons or due to problems of manufa ctur ing or packa ging defects or other defects and which do not 
present any health risks when used as feed. The setting of maximum contents as refer red to in point 1 of Annex I 
to Regulation (EC) No 767/2009 shall not be applicable to former foodstuffs and cateri ng reflux. It shall apply 
when further processed as feed. 
(4)  In accordance with good practice as refer red to in Article 4 of Regulation (EC) No 183/2005 of the European 
Parliament and of the Council (5), feed mate rials shall be free from chemical impur ities resulting from their manu ­
factur ing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. 
Substances prohibit ed for use in feed shall not be present and for those substances such maximum cont ents shall 
not be fixed. In the interest of transparency , feed mat erials with tolerated residues are compl emente d with relevant 
information provided by feed business operators in the conte xt of usual commercial transactions. 
(5)  In accordance with good practice as refer red to in Article 4 of Regulation (EC) No 183/2005, application of the 
ALARA (6) 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 (7), Regulation (EC) No 396/2005 of the European 
Parliament and of the Council (8) and Regulation (EC) No 1831/2003 of the European Parliament and of the 
Council (9), it is appropr iate to specify in the Catalogue of feed mater ials the maximum cont ents for chemical 
impurities resulting from the manufa ctur ing process or from processing aids that are present at levels of 0,1 % or 
above. Maximum cont ents may also be set in the Catalogue for chemical impur ities and processing aids present at 21.6.2017 L 159/50 Official Jour nal of the European Union EN     
(1)Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 Sept ember 2003 on genetically modified food and 
feed (OJ L 268, 18.10.2003, p. 1). 
(2)Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 Octo ber 2009 laying down health rules as regar ds 
animal by-products and derived products not inten ded for human consump tion and repealing Regulation (EC) No 1774/2002 (OJ L 300, 
14.11.2009, p. 1). 
(3)Commission Regulation (EC) No 142/2011 of 25 Febr uary 2011 implement ing Regulation (EC) No 1069/2009 of the European 
Parliament and of the Council laying down health rules as regards animal by-products and derived products not inten ded for human 
consump tion and implem enting Council Directive 97/78/EC as regards certain samples and items exem pt from veterinar y chec ks at the 
border under that Directive (OJ L 54, 26.2.2011, p. 1). 
(4)OJ L 147, 31.5.2001, p. 1. 
(5)OJ L 35, 8.2.2005, p. 1. 
(6)As Low As Reasonably Achievable. 
(7)OJ L 140, 30.5.2002, p. 10. 
(8)OJ L 70, 16.3.2005, p. 1. 
(9)OJ L 268, 18.10.2003, p. 29. levels lower than 0,1 % if deemed suitable for good trading practices. Unless other wise specifi ed in Part B or C of 
this Annex, any maximum content is expressed on a weight/weight basis (1). 
The specif ic maximum conte nts for chemical impurities and processing aids are set either in the descr iption of the 
process in Part B, in the descr iption of the feed mater ial in Part C or at the end of a catego ry in Part C. Unless 
a specific maximum conte nt is set in Part C, any maximum conte nt set in Part B for a given process is applicable 
to any feed mat erial liste d in Part C in so far as the descr iption of the feed mate rial makes referen ce to this process 
and in so far as the process at stak e meets the descr iption given in Part B. 
(6)  Feed mater ials not listed in Chapt er 12 of Part C whic h have been manufact ured by fermentation and/or which 
have a natural presence of microorganisms may be placed on the mark et with live microorganisms as long as the 
intended use of the feed mater ials and compo und feed containing them is 
(a)  not the multiplication of the microorganisms and 
(b)  not linked to a function exer ted by microorg anism(s) according to Annex I of Regulation (EC) No 1831/2003. 
The presence of micro-org anisms as well as any function resulting thereof shall not be claimed on the feed 
mat erials and the compound feed containing them. 
(7)  The botanical purity of a feed mater ial shall not be less than 95 %. However , botanical impurities such as residues 
of other oil seeds or oil fruits derived from a previous manufact uring process shall not exce ed 0,5 % for each type 
of oil seed or fruit. Derogat ing from these general rules a specifi c level shall be set in the list of feed mater ials in 
Part C. 
(8)  The common name/qualifier of one or more of the processes, as liste d in the last column of the glossar y of 
processes in Part B, shall (2) be added to the name of the feed mater ial to indicate that it has undergone the 
respective process or processes. A feed mater ial whose name is a combination of a name liste d in Part C with the 
common name/qualif ier of one or more of the processes liste d in Part B shall be considered as included in the 
Catalogue and its label shall bear the compul sory declarations applicable for this feed mate rial 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 specifi c method used 
for the process shall be specifi ed in the name of the feed mat erial. 
(9)  If the manuf actur ing process for a feed mater ial differs from the descr iption of the process concer ned, as set out in 
the glossar y of processes in Part B, the manufactur ing process shall be set out in the descr iption of the feed 
mat erial concer ned. 
(10)  For a number of feed mat erials, synon yms may be used. Such synon yms are included in square brack ets in the 
column ‘name’ of the entr y for the feed mater ial concer ned in the list of feed mater ials in Part C. 
(11)  In the descr iption of the feed mater ials in the list of feed mater ials in Part C, the word ‘product’ is used instead of 
the word ‘by-product ’ to reflect the market situation and the language used in practice by feed business operat ors 
to highlight the commercial value of feed mat erials. 
(12)  The botanical name of a plant is only given in the descr iption of the first entr y in the list of feed mate rials in 
Part C concer ning that plant. 
(13)  The underlying principle for the compul sory labelling of analytical constituents of a certain feed mater ial in the 
Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manuf actur ing 
process has changed the nutr itional charact eristics 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 regar ds the moisture cont ent. 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 hydrochlori c acid 21.6.2017 L 159/51 Official Jour nal of the European Union EN     
(1)The provisions concer ning chemical impur ities and processing aids established in this paragraph shall not apply to feed mat erials listed 
in the Register of feed material s as referred to in Article 24(6) of Regulation (EC) No 767/2009. 
(2)By derogation from this obligation, for the process ‘drying’ the common name/qualif ier may be added. if it excee ds 2,2 % in general or for certain feed mater ial if it exceed s the level set in the relevant section of 
Annex V to that Regulation. However , some entr ies in the list of feed mater ials in Part C deviate from those rules 
as follows: 
(a)  compul sory declarations regarding analytical constituents in the list of feed mat erials in Part C replace the 
compul sory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009; 
(b)  if the column relating to compul sory declarations in the list of feed mat erials 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 
hydrochlori c acid, however , where no level is set in the list of feed mate rials in Part C, the level shall be 
declared if it excee ds 2,2 %; 
(c)  where one or more specific moisture levels are set in the column ‘compulsory declarations ’ of the list of feed 
mate rials 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 belo w 14 % its declaration is not compulsor y. 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 mater ial has more proper ties than those specif ied in the column 
‘descr iption’ of the list of feed mater ials in Part C, or refers to a process liste d in Part B that can be assimilat ed to 
a claim (e.g. rumen protection), shall compl y with Article 13 of Regulation (EC) No 767/2009. Further more, feed 
mat erials may meet a particular nutr itional purpose in accordance with Articles 9 and 10 of Regulation (EC) 
No 767/2009. 
PART B 
Glossar y of processes  
Process Definition Common name/qualif ier 
1 Air fractionation Separation of particles by means of an air stream Air fractionat ed 
2 Aspiration Process to remo ve dust, fine particles and other 
particulat es with suspended cereal fines from bulk 
grain during transfer by means of an air-flow Aspirated 
3 Blanching Process consisting of heat treatment of an organic 
substance by boiling or steamin g in order to dena ­
ture natural enzymes, soften tissue and remo ve 
raw flavouri ng, followed by immersion in cold 
water to halt the cooking process Blanc hed 
4 Bleaching Remo ving naturally occur ring colour by chemical 
or physical processes or by the use of bleaching 
earth Bleach ed 
5 Chilling Lowering the temperature belo w ambient but 
above freezing point to aid preser vation Chilled 
6 Chopping Reduction of particle size using one or more 
knives Chopped 
7 Cleaning Remo val of objects (contaminants, e.g. ston es) or 
vege tative parts of the plant e.g. unattached par­
ticles of straw or husks or weeds Cleaned/sor ted 21.6.2017 L 159/52 Official Jour nal of the European Union EN     Process Definition Common name/qualif ier 
8 Concentration (1) Remo val of water and/or other constituents Concentrat e 
9 Condensation Transition of a substance from a gaseous to a liquid 
phase Condensed 
10 Cooking The application of heat to chang e the physical and 
chemical charact eristics of feed mater ials Cook ed 
11 Crushing Reduction of particle size using a crusher Crushed 
12 Crystallisation Purification by the formation of solid crystals from 
a liquid solution. Impurities in the liquid are 
usually not incor porat ed into the lattice structure 
of the crystal. Crystallised 
13 Decor tication (2) Com plete or partial remo val of outer layers from 
grains, seeds, fruits, nuts and others Decor ticat ed, partially decor ti­
cate d 
14 Dehulling/dehusking Remo val of the outer skins of beans, grains and 
seeds usually by physical means Dehulled or dehuske d(3) 
15 Depectinising Extraction of pectins from a feed mate rial Depectinised 
16 Desiccation Process of extracting moisture Desiccat ed 
17 Desliming Process used to remo ve the slime layer on a sur­
face Deslimed 
18 Desugar ing Com plete or partial remo val of mono- and disac ­
charides from molasses and other mate rial contain ­
ing sugar by chemical or physical means Desug ared, partially desugared 
19 Deto xification Process by which toxic contaminants are destro yed 
or reduced in concentration Detoxified 
20 Distillation Fractionation of liquids by boiling and collecting 
condensed vapour into a separate container Distilled 
21 Drying Dehy dration by artificial or natural processes Naturally dried or artifici ally 
dried, as appropr iate 
22 Ensiling Stor age of feed mate rials with or without the addit ­
ion of preser vatives, or by using anaerobic condit ­
ions with or without silage additives Ensiled 
23 Evaporation Reducing water cont ent Evaporat ed 
24 Expansion Ther mal process during which the product's inter ­
nal wate r content, abruptly steamed, leads to the 
breaking-up of the product Expanded or puff ed 
25 Expelling Remo val of oil/fat by pressing Expeller/cake and oil/fat 21.6.2017 L 159/53 Official Jour nal of the European Union EN     Process Definition Common name/qualif ier 
26 Extraction Remo val either by organic solvent of fat/oil from 
certain mater ials or by aqueous solvent of sugar or 
other water -soluble compo nents Extract ed/meal and fat/oil, mo­
lasses/pulp and sugar or other 
wate r-soluble components 
27 Extr usion Ther mal process during which the product's inter ­
nal wate r content is rapidly evaporate d leading to 
the breaking-do wn of the product, combined with 
specific shaping of the product by passing through 
a defined orifice Extr uded 
28 Fermentation Process in whic h micro-organisms such as bacte ria, 
fungi or yeasts either are produced or used on ma­
terials to modify their chemical compo sition or 
proper ties Fermented 
29 Filtration The process of passing a liquid through a porous 
media or membrane filter in order to remo ve solid 
particles Filtered 
30 Flaking Rolling of moist heat-treate d mater ial to generate 
thin pieces of mater ial Flake s 
31 Flour milling Reduction of particle size of dry grain and to facili ­
tate separation into constituent fractions (princi­
pally flour , bran and middlings) Flour , bran, middlings (4) or 
feed, as appropr iate 
32 Winter isation Cooling of oils separates the more saturated parts 
of the oils and the more unsaturated parts of the 
oil. The more saturated parts of the oil cong eal by 
cooling, while the more unsaturated parts of the 
oil are liquid and may e.g. be decante d. The winter ­
ized product is the cong ealed oil. Wint erised 
33 Fragmentation Process of breaking a feed mate rial into fragments Fragmente d 
34 Frying Process of cooking feed mat erials in a oil or fat Fried 
35 Gelling Process to form a gel, a solid, jelly-like mat erial 
that can have proper ties ranging from soft and 
weak to hard and tough usually using gelling 
agents Gelled 
36 Granulation Treatment of feed mate rials to obtain a specifi c 
particle size and consistency Granulat ed 
37 Grinding/milling Reducing the particle size of solid feed mat erials in 
a dry or wet process Ground or milled 
38 Heating Heat treatments carried out under specific condit ­
ions such as pressure and moisture Heated /Heat treated 21.6.2017 L 159/54 Official Jour nal of the European Union EN     Process Definition Common name/qualif ier 
39 Hydrogenation Catalytic process aimed at saturating double bonds 
of oils/fa ts/fatty acids, carried out at high tempera ­
ture under hydrogen pressure, in order to obtain 
partially of or fully saturated triglycerides/fat ty 
acids, or poly ols by reduction of carbonyl groups 
of carbohydrat es to hydro xyl groups Hydrog enated, partially hydro­
genated 
40 Hydrolysis Reduction of molecular size by appropr iate treat ­
ment with water and either heat/pressure, enzymes 
or acid/alkali Hydrolysed 
41 Liquefying Transition from a solid or a gas phase into a liquid Liquefied 
42 Maceration Reducing the size of feed mater ials using mec han­
ical means often in the presence of water or other 
liquids Macerat ed 
43 Malting Allo wing grain to commence germination to acti­
vate naturally occur ring enzymes that are able to 
break down starc h to fermentable carboh ydrates 
and prot eins to amino acids and peptides Malte d 
44 Melting Transition from a solid to a liquid phase by the ap­
plication of heat Melte d 
45 Micronisation Process of reducing the averag e diamet er of a solid 
mate rial's particles to the micrometre scale Micronised 
46 Parboiling Process of soaking in water and subjecting to 
a heat treatment so that starch is fully gelatinised, 
followed by a drying process Par-boiled 
47 Past eurisation Heating to a critical temperature for a specified 
time to eliminate harmful micro-organis ms, fol­
lowed by rapid cooling Pasteurised 
48 Peeling Remo val of the skin/peel from fruit and vege tables Peeled 
49 Pelleting Shaping by compres sion through a die Pellet, pelleted 
50 Rice milling Remo val of almost all or part of the bran and em­
bryo from husked rice Milled 
51 Pregelatinisation Modifi cation of starc h to significantly impro ve its 
swelling proper ties in cold water Prege latinised (5) 
52 Pressing (6) Physical remo val of liquids like fat, oil, wate r or 
juice from solids Expeller/cake (in case of oil-con ­
taining mater ials) 
Pulp, pomace (in case of fruits, 
etc.) 
Pressed pulp (in case of sugar 
beet) 
53 Refi ning Com plete or partial remo val of impur ities or un­
want ed components by chemical /physical treat ­
ment Refined, partially refined 21.6.2017 L 159/55 Official Jour nal of the European Union EN     Process Definition Common name/qualif ier 
54 Roasting Heating of feed mater ials into a dry state to im­
prove diges tibility , increase colour and/or reduce 
naturally occur ring anti-nutr itive factors Roasted 
55 Rolling Reduction of particle size by passing the mate rial, 
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. 
aldeh ydes, lignosulf onat es, sodium hydroxide or 
organic acids (suc h as propionic or tannic acid) 
aims to prot ect the nutr ients from degradation in 
the rumen 
Feed mat erials whic h are rumen prote cted by alde ­
hydes may contain up to 0,12 % of free aldeh ydes. Rumen protect ed through the 
action of [inser t as applicable] 
57 Sieving/Screening Separation of particles of differ ent sizes by passing 
feed mate rials through screen(s) whilst being sha­
ken or poured Sieved, sifted, screened 
58 Skimming Separating the top floating layer of a liquid by 
mech anical means, e.g. milk fat Skimmed 
59 Slicing Cutting feed mater ials into flat pieces Sliced 
60 Soaking/Steeping Moist ening and softening of feed mate rials, usually 
seeds, to reduce cooking time, aid seed coat re­
moval and facilitat e wate r uptak e to activat e the 
germination process or reduce concentration of 
naturally occur ring anti-nutr itive factors Steeped 
61 Spra y-dr ying Reducing the moisture content of a liquid by creat ­
ing a spra y or mist of feed mater ial to increase the 
surface area to weight ratio through which warm 
air is blown Spra y-dr ied 
62 Steaming Process using pressur ised steam for heating and 
cooking to increase digestibility Steamed 
63 Toasting Heating using dry heat usually applied to oilseeds, 
e.g. to reduce or remo ve naturally occur ring anti- 
nutr itive factors Toaste d 
64 Ultra-fi ltration Filtration of liquids through a fine membrane 
permeable to small molecules only Ultra-filtered 
65 Deger mination Process of complet e or partial remo val of germ 
from crushed cereal grain Deg ermed, degerm inate d 21.6.2017 L 159/56 Official Jour nal of the European Union EN     Process Definition Common name/qualif ier 
66 Infra-red micronisation Ther mal process using infrared heat for cooking 
and roasting cereals, roots, seeds or tubers, or their 
co-products, usually followed by flaking Infrared micronised 
67 Oil/fats and hydrog en­
ated oils/f ats splitting Chemical process of hydrolysis of fats/oils. The re­
action of fats/oils with water , carried out at high 
temperatures and pressures, allows obtaining crude 
fatty acids in the hydrophobic phase and sweet 
water s (crude glycerol) in the hydrophilic phase. Split 
68 Ultrasound sonication Release of soluble compo unds by mech anical pro­
cessing with power ultrasound and heat in water . Sonicat ed 
69 Mechanical food packa ­
ging remo val Mechani cal remo val of packaging mate rial Mech anically unpack ed 
(1)  In German ‘Konzentr ieren’ may be replaced by ‘Eindic ken’ where appropr iate, in which case the common qualifi er should be 
‘eingedic kt’. 
(2)  ‘Decor tication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropr iate, in whic h case the common qualifi er 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 ‘aufg eschlossen’ and the name ‘Quellwasser ’ (referr ing to starch) may be used. In Danish the qualifier 
‘Kvældning’ and the name ‘Kvældet’ (referr ing to starch) may be used. 
(6)  In French ‘Pressag e’ may be replaced by ‘Extraction mécanique’ where appropr iate.  
PART C 
List of feed mater ials 
1.Cereal grains and products derived thereo f 
Number Name Descr iption Compu lsory declarations 
1.1.1 Barle y Grains of Hordeum vulgare L. It may be rumen 
protect ed  
1.1.2 Barle y, puffed Product obtained from milled or brok en bar­
ley by means of a treatment in humid, warm 
conditions and under pressure Starc h 
1.1.3 Barle y, roasted Product of barley roasting process which is 
partially roast ed with low colour Starc h, if > 10 % 
Crude protein, if > 15 % 
1.1.4 Barle y flakes Product obtained by steaming or infra red mi­
cronisation and rolling dehusked barley . It 
may contain a small propor tion of barle y 
husk s. It may be rumen prot ected. Starc h 
1.1.5 Barle y fibre Product of barley starch manufacture. It con­
sists of particles of endosper m and principally 
of fibre. Crude fibre 
Crude protein, if > 10 % 
1.1.6 Barle y hulls Product of ethanol-starch manufacture after 
dry milling, screening and dehulling of barle y 
grains Crude fibre 
Crude protein, if > 10 % 21.6.2017 L 159/57 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.1.7 Barle y middlings Product obtained during the processing of 
screened, dehusked barle y into pearl barle y, 
semolina or flour . It consists principally of 
particles of endosper m with fine fragments of 
outer skins and some grain screenings. Crude fibre 
Starc h 
1.1.8 Barle y prot ein Product from barley obtained after starch and 
bran separation. It consists principally of pro­
tein. Crude protein 
1.1.9 Barle y prot ein feed Product from barley obtained after starc h se­
paration. It consists principally of protein and 
particles of endosper m. Moisture, if < 45 % or > 60 % 
If moisture < 45 %: 
—  Crude prote in 
—  Starch 
1.1.10 Barle y solubles Product from barley obtained after wet pro­
tein and starc h extraction Crude protein 
1.1.11 Barle y bran Product of flour manufact ure, obtained from 
screened grains of dehuske d barley . It consists 
principally of fragments of the outer skins 
and of particles of grain from which the 
greater part of the endosper m has been re­
moved. Crude fibre 
1.1.12 Liquid barley starc h Secondar y starch fraction from the produc ­
tion of starch from barle y If moisture < 50 %: 
—  Starch 
1.1.13 Malting barle y screen ­
ings Product from mecha nical screening (size frac­
tionation) consisting of undersized barle y ker­
nels and fractions of barle y kernels separated 
before the malting process Crude fibre 
Crude ash if > 2,2 % 
1.1.14 Malting barle y and malt 
fines Product consisting of fractions of barley ker­
nels and malt separated during the production 
of malt Crude fibre 
1.1.15 Malting barle y husks Product from malting barle y cleaning consist ­
ing of fractions of husk and fines Crude fibre 
1.1.16 Barle y distillers solids, 
wet Product of ethanol manufa cture from barle y. 
It contains solid feed fraction from distilla ­
tion. Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in 
1.1.17 Barle y distillers solubles, 
wet Product of ethanol manufa cture from barle y. 
It contains soluble feed fraction from distilla ­
tion. Moisture, if < 45 % or > 70 % 
If moisture < 45 %: 
—  Crude prote in 
1.1.18 Malt (1) Product from germinated cereals, dried, milled 
and/or extract ed  21.6.2017 L 159/58 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.1.19 Malt rootlets (1) Product from malting cereals germination and 
malt cleaning consisting of rootlets, cereal 
fines, husks and small broken malte d cereal 
grains. It may be milled.  
1.2.1 Maize (2) Grains of Zea mays L. ssp. mays. It may be ru­
men protect ed.  
1.2.2 Maize flake s(2) Product obtained by steaming or infra red mi­
cronising and rolling dehusked maize. It may 
contain a small propor tion of maize husks. Starc h 
1.2.3 Maize middlings (2) Product of the manufacture of flour or semo ­
lina from maize. It consists principally of frag ­
ments of the outer skins and of particles of 
grain from whic h less of the endosper m has 
been remo ved than in maize bran. It may 
contain some maize germ fragments. Crude fibre 
Starc h 
Crude fat if > 5 % 
1.2.4 Maize bran (2) Product of the manufacture of flour or semo ­
lina from maize. It consists principally of 
outer skins and some maize germ fragments, 
with some endosper m particles. Crude fibre 
1.2.5 Maize cobs (2) Central core of a maize ear. It may include 
small quantities of maize and spathes which 
might not have been remo ved during me­
chanical harvesting. Crude fibre 
Starc h 
1.2.6 Maize screenings (2) Fraction of maize kernels separated by the 
screening process at product intake  
1.2.7 Maize fibre (2) Product from 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(2) Product from the manufacture of maize 
starch. It consists principally of gluten ob­
tained during separation of starc h. Moisture, if < 70 % or > 90 % 
If moisture < 70 %: 
—  Crude prote in 
1.2.9 Maize gluten feed (2) Product obtained during the manufa cture of 
maize starc h. It is compo sed of bran and 
maize solubles. The product may also include 
broken maize and residues from 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 prote in 
—  Crude fibre 
—  Starch 21.6.2017 L 159/59 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.2.10 Maize germ(2) Product of the manufacture of semolina, flour 
or starch from maize. It consists predomi ­
nately of maize germ, outer skins and parts of 
the endosper m. Moisture, if < 40 % or > 60 % 
If moisture < 40 %: 
—  Crude prote in 
—  Crude fat 
1.2.11 Maize germ expeller (2) Product of oil manufacture obtained by press ­
ing processed maize germ to which parts of 
the endosper m and testa may still adhere Crude protein 
Crude fat 
1.2.12 Maize germ meal (2) Product of oil manufa cture, obtained by ex­
traction of processed maize germ. Crude protein 
1.2.13 Crude maize germ oil(2) Oil obtained from maize germ Moisture, if > 1 % 
1.2.14 Maize, puffed (2) Product obtained from milled or broke n 
maize by means of a treatment in humid, 
warm conditions and under pressure Starc h 
1.2.15 Maize steep liquor (2) Concentrated liquid fraction from the steeping 
process of corn Moisture, if < 45 % or > 65 % 
If moisture < 45 %: 
—  Crude prote in 
1.2.16 Sweet corn silage (2) By-product of the sweet corn processing in­
dustr y, compo sed of centre cobs, husk s, base 
of the kernels, chopped and drained or 
pressed. Generated by chopping sweet corn 
cobs, husks and leav es, with presence of sweet 
corn kernels. Crude fibre 
1.2.17 Crushed degerm inated  
(deg ermed) Maize (2) Product obtained by degerm ination of 
crushed maize. It consists principally of endo ­
sper m fragments and may contain some 
maize germ and outer skin particles. Crude fibre 
Starc h 
1.2.18 Maize grits(2) Hard, flinty portions of ground maize con­
taining little or no bran or germs. Crude fibre 
Starc h 
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 mi­
cronising and rolling dehusked oats. It may 
contain a small propor tion of oat husks. Starc h 21.6.2017 L 159/60 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
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 endosper m. Crude fibre 
Starc h 
1.4.5 Oat bran Product of flour manufact ure, obtained from 
screened grains of dehusked oat. It consists 
principally of fragments of the outer skins 
and particles of grain from which the greater 
part of the endosper m has been remo ved. 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 con­
ditions and under pressure Starc h 
1.4.8 Oat groats Cleaned oats with the hull remo ved Crude fibre 
Starc h 
1.4.9 Oat flour Product obtained by milling of oat grains Crude fibre 
Starc h 
1.4.10 Fodder oat flour Oats product with high conte nt in starc h, 
after decor tication Crude fibre 
1.4.11 Oat feed Product obtained during the processing of 
screened, dehusked oats into oat groats and 
flour . It consists principally of oat bran and 
some endosper m. Crude Fibre 
1.5.1 Quinoa seed, extract ed Cleaned whole seed of the quinoa plant (Che ­
nopodium quinoa Willd.) from which the sapo ­
nin contained in the seeds outer layer has 
been remo ved  
1.6.1 Broke n rice Part of rice kernel of Oryza sativa L. with 
a length less than three-quar ters of a whole 
kern el. The rice may have been parboiled. Starc h 
1.6.2 Milled rice Husked rice from which almost all the bran 
and embr yo have been remo ved during rice 
milling. The rice may have been parboiled. Starc h 
1.6.3 Pre-g elatinised rice Product obtained from milled or broke n rice 
by pre-ge latinisation Starc h 
1.6.4 Extr uded rice Product obtained by extr uding rice flour Starc h 
1.6.5 Rice flakes Product obtained by flaking pre-gelati nised 
rice kernels or broke n kernels Starc h 21.6.2017 L 159/61 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.6.6 Husk ed rice Paddy (Oryza sativa L.) from which the husk 
only has been remo ved. It may be parboiled. 
The processes of husking and handling may 
result in some loss of bran. Starc h 
Crude fibre 
1.6.7 Ground fodder rice Product obtained by grinding fodder rice, con­
sisting either of green, chalky or unripe 
grains, sifted out during the milling of husk ed 
rice, or of normal husked grains which are 
yello w or spotted Starc h 
1.6.8 Rice flour Product obtained by grinding milled rice. The 
rice may have been parboiled. Starc h 
1.6.9 Husk ed rice, flour Product obtained by grinding huske d rice. The 
rice may have been parboiled. Starc h 
Crude fibre 
1.6.10 Rice bran Product obtained during rice milling, mainly 
consisting of the outer layers of the kern el  
(per icarp, seed coat, nucleus, aleurone) with 
part of the germ. The rice may have been par­
boiled or extr uded. Crude fibre 
1.6.11 Rice bran with calcium 
carbonate Product obtained during rice milling, mainly 
consisting of the outer layers of the kern el  
(per icarp, 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 carbonate 
1.6.12 Defat ted rice bran Rice bran resulting from oil extraction. It may 
be rumen prote cted Crude fibre 
1.6.13 Rice bran oil Oil extract ed from stabilised rice bran  
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 , prot ein, fat and 
fibre. The rice may have been parboiled. May 
contain up to 0,25 % sodium and up to 
0,25 % sulphat e. Starc h, if > 20 % 
Crude protein, if > 10 % 
Crude fat, if > 5 % 
Crude fibre 
1.6.15 Rice middlings with cal­
cium carbonate Product obtained during rice milling, mainly 
consisting of particles of aleurone layer and 
endosper m. It may contain up 23 % of cal­
cium carbonate used as processing aid. The 
rice may have been parboiled. Starc h 
Crude protein 
Crude fat 
Crude fibre 
Calcium carbonate 21.6.2017 L 159/62 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.6.16 Rice Grains of Oryza sativa L. It may be rumen pro­
tected  
1.6.17 Rice germ Product obtained during rice milling, mainly 
consisting of the embr yo 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 starc h 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 Starc h 
1.6.22 Rice, puff ed Product obtained by expanding rice kern els or 
broken kernels Starc h 
1.6.23 Rice, fermented Product obtained by fermentation of rice Starc h 
1.6.24 Malf ormed rice, 
milled/chalky rice, 
milled Product obtained during rice milling, mainly 
consisting of malf ormed kernels and/or 
chalky kernels and/or damaged kern els and/or 
naturally coloured kernel (green, red, yellow), 
and/or normal husked grain, whole or bro­
ken. It may be parboiled. Starc h 
1.6.25 Immature rice, milled Product obtained during rice milling, mainly 
consisting of immature and/or chalky kernels Starc h 
1.7.1 Rye Grains of Secale cereale L.  
1.7.2 Rye middlings Product of flour manufact ure, obtained from 
screened rye. It consists principally of par­
ticles of endosper m, with fine fragments of 
the outer skins and some miscellaneous parts 
of the grain. Starc h 
Crude fibre 
1.7.3 Rye feed Product of flour manufact ure, obtained from 
screened rye. It consists principally of frag ­
ments of the outer skins, and of particles of 
grain from whic h less of the endosper m has 
been remo ved than in rye bran. Starc h 
Crude fibre 
1.7.4 Rye bran Product of flour manufact ure, obtained from 
screened rye. It consists principally of frag ­
ments of the outer skins, and of particles of 
grain from whic h most of the endosper m has 
been remo ved Starc h 
Crude fibre 
1.8.1 Sorghum; [Milo] Grains/seeds of Sorghum bicolor (L.) Moenc h  21.6.2017 L 159/63 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.8.2 Sorghum white Grains of specific cultivars of Sorghum with 
a white seed coat.  
1.8.3 Sorghum feed Dried product obtained during the separation 
of sorghum starc h. It consists principally of 
bran. The product may also include dried resi­
dues of maceration wate r and germs could be 
added Crude protein 
1.9.1 Spelt Grains of spelt Triticum spelta L., Triticum 
dicoccum Schr ank, Triticum monococcum  
1.9.2 Spelt bran Product of the manufa cture of spelt flour . It 
consists principally of outer skins and some 
spelt germ fragments, with some endosper m 
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 endosper m 
with fine fragments of the outer skins and 
some grain screenings. Crude fibre 
Starc h 
1.10.1 Triticale Grains of Triticum × Secale cereal e L. Hybr id  
1.11.1 Wheat Grains of Triticum aestivum L., Triticum durum 
Desf. and other wheat cultivars. It may be ru­
men protect ed.  
1.11.2 Wheat rootlets Product from malting wheat germination and 
malt cleaning consisting of rootlets, cereal 
fines, husks and small broke n malted wheat 
grains  
1.11.3 Wheat, pre-gelati nised Product obtained from milled or broke n 
wheat by means of a treatment in humid, 
warm conditions and under pressure Starc h 
1.11.4 Wheat middlings Product of flour manufacture obtained from 
screened grains of wheat or dehusked spelt. It 
consists principally of particles of endosper m 
with fine fragments of the outer skins and 
some grain screenings. Crude fibre 
Starc h 
1.11.5 Wheat flakes Product obtained by steaming or infrared mi­
cronising and rolling dehusked wheat. It may 
contain a small propor tion of wheat husks. It 
may be rumen protect ed. Crude fibre 
Starc h 21.6.2017 L 159/64 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.11.6 Wheat feed Product of flour or malting manufacture ob­
tained from screened grains of wheat or de­
husked spelt. It consists principally of frag ­
ments of the outer skins and of particles of 
grain from whic h less of the endosper m has 
been remo ved than in wheat bran. Crude fibre 
1.11.7 Wheat bran (3) Product of flour or malting manufacture ob­
tained from screened grains of wheat or de­
husked spelt. It consists principally of frag ­
ments of the outer skins and of particles of 
grain from whic h the greater part of the en­
dosper m has been remo ved. Crude fibre 
1.11.8 Malted fermente d wheat 
particles Product obtained by the combined processes 
of malting and fermentation of wheat and 
wheat bran. The product is then dried and 
ground. Starc h 
Crude fibre 
1.11.10 Wheat fibre Fibre extract ed from wheat processing. It con­
sists 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 other wise, to which 
fragments of endosper m and outer skin may 
still adhere Crude protein 
Crude fat 
1.11.12 Wheat germ, fermente d Product of fermentation of wheat germ Crude protein 
Crude fat 
1.11.13 Wheat germ expeller Product of oil manufacture, obtained by press ­
ing wheat germ (Triticum aestivum L., Triticum 
durum Desf. and other wheat cultivars and de­
husked spelt (Triticum spelta L., Triticum dicoc ­
cum Schr ank, Triticum monococcum L.)) to 
which parts of the endosper m and testa may 
still adhere Crude protein 
1.11.15 Wheat protein Wheat protein extracted during starch or 
ethanol production, maybe partially hydro­
lysed Crude protein 
1.11.16 Wheat gluten feed Product from the manufacture of wheat starc h 
and gluten. It consists of bran, from which 
the germ may have been partially remo ved. 
Wheat solubles, broken wheat and other 
products derived from starc h and from the re­
fining or fermentation of starc h products may 
be added. Moisture, if < 45 % or > 60 % 
If moisture < 45 %: 
—  Crude prote in 
—  Starch 
1.11.18 Vital wheat gluten Wheat prot ein charact erised by high viscoelas ­
ticity as hydrated, with minimum 80 % pro­
tein (N × 6,25) and maximum 2 % ash on dry 
substance Crude protein 21.6.2017 L 159/65 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.11.19 Liquid wheat starch Product obtained from the production of 
starch/g lucose and gluten from wheat Moisture, if < 65 % or > 85 % 
If moisture < 65 %: 
—  Starch 
1.11.20 Wheat starch containing 
prote in, partially de-su ­
gared Product obtained during the production of 
wheat starch mainly comprising partially su­
gared starc h, the soluble proteins and other 
soluble parts of the endosper m Crude protein 
Starc h 
Total sugars calculated as su­
crose 
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 prote in 
1.11.22 Wheat yeast concentrat e Wet by-product that is released after the fer­
mentation of wheat starc h for alcohol produc ­
tion Moisture, if < 60 % or > 80 % 
If moisture < 60 %: 
—  Crude prote in 
1.11.23 Malting wheat screen ­
ings Product from mecha nical screening (size frac­
tionation) consisting of undersized wheat ker­
nels and fractions of wheat kern els separated 
before the malting process Crude fibre 
1.11.24 Malting wheat and malt 
fines Product consisting of fractions of wheat ker­
nels and malt separated during the production 
of malt Crude fibre 
1.11.25 Malting wheat husks Product from malting wheat cleaning consist ­
ing of fractions of husk and fines Crude fibre 
1.12.2 Grain flour (1) Flour from milling grains Starc h 
Crude fibre 
1.12.3 Grain prote in concen ­
trate(1) Concentrate and dried product obtained from 
grain after starc h remo val through yeast fer­
mentation Crude protein 
1.12.4 Cereal grains screen ­
ings (1) Products from mec hanical screening (size frac­
tionation) consisting of small grains and frac­
tions of grain kern els, which may be germi­
nated, separated before further processing of 
the grain. The products contain more crude 
fibre (e.g. hulls) than the unfractionated ce­
reals. Crude fibre 
1.12.5 Grain germ(1) Product of flour milling and the manuf acture 
of starc h consisting principally of grain germ, 
rolled or other wise, to which fragments of en­
dosper m and outer skin may still adhere Crude protein, 
Crude fat 21.6.2017 L 159/66 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.12.6 Grain spent wash 
syrup(1) Product of grain obtained through the eva­
poration of the concentrat e 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 prote in 
1.12.7 Moist distillers' grains (1) Moist product consisting in the solid fraction 
by centr ifugation and/or filtration of spent 
wash from fermented and distilled grains used 
in the production of grain spirit Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in 
1.12.8 Concentrat ed distillers 
solubles (1) Moist product from production of alcohol by 
fermentation and distilling a mash of wheat 
and sugar syrup after previous separation of 
bran and gluten. It may contain dead cells 
and/or parts of the fermentation micro-organ ­
isms. Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in, if > 10 % 
1.12.9 Distillers' grains and so­
lubles (1) Product obtained when producing alcohol by 
fermentation and distilling grain mash of ce­
reals and/or other starch y and sugar contain ­
ing products. They may contain dead cells 
and/or parts of the fermentation micro-organ ­
isms. May contain 2 % sulphate. It may be ru­
men protect ed. Moisture, if < 60 % or > 80 % 
If moisture < 60 %: 
—  Crude prote in 
1.12.10 Distillers' dried grains Product of alcohol distillation obtained by 
drying solid residues of fermented grains. It 
may be rumen protect ed. Crude protein 
1.12.11 Distillers' dark grains (1); 
[Distillers' dried grains 
and solubles] (1) Product of alcohol distillation obtained by 
drying solid residues of fermented grains to 
which pot ale syrup or evaporat ed spent wash 
has been added. It may be rumen prote cted. Crude protein 
1.12.12 Brewers' grains (1) Product of brewing compo sed of residues 
from malted and unmalt ed cereals and other 
starch y products, which may contain hop 
mater ials. Typically mark eted in a moist con­
dition but may also be sold in a dried form. 
May contain up to 0,3 % dimethyl poly ­
siloxane, may contain up to 1,5 % enzymes, 
may contain up to 1,8 % bentonit e Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in 
1.12.13 Draff (1) Solid product of cereal whisky production. It 
consists of residues from hot wate r extraction 
of malt ed cereal. Typically market ed in the 
moist form after the extract has been re­
moved by gravity Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in 21.6.2017 L 159/67 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
1.12.14 Mash filter grains Solid product obtained through the produc ­
tion of beer , malt extract and whisky spirit. It 
consists of the residues of hot wate r extrac ­
tion of ground malt and possibly other sugar 
or starc h-rich adjuncts. Typically market ed in 
the moist form after the extract has been re­
moved by pressing. Moisture, if < 65 % or > 88 % 
If moisture < 65 %: 
—  Crude prote in 
1.12.15 Pot ale The product remaining in the still from the 
first (wash) distillation of a malt distiller y Crude protein, if > 10 % 
1.12.16 Pot ale syrup Product from the first (wash) distillation of 
a malt distiller y 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’ 
(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.  
2.Oil seeds, oil fruits, and products derived thereo f 
Number Name Descr iption Compu lsory declarations 
2.1.1 Babassu expeller Product of oil manufacture, obtained by press ­
ing Babassu palm nuts Orbigny a 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 press ­
ing seeds of Camelina Crude protein 
Crude fat 
Crude fibre 
2.2.3 Camelina meal Product of oil manufacture, obtained by 
extraction and appropr iate heat treatment of 
Camelina seed expeller Crude protein 
2.3.1 Cocoa husks Teguments of dried and roasted beans of 
Theobroma cacao L. Crude fibre 
2.3.2 Cocoa hulls Product obtained from processing beans of 
Theobroma cacao L. Crude fibre 
Crude protein 
2.3.3 Cocoa bean meal, par­
tially decor ticat ed Product of oil manufacture, obtained by 
extraction of dried and roast ed beans of 
Theobroma cacao L. from which part of the 
husk s has been remo ved Crude protein 
Crude fibre 21.6.2017 L 159/68 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.4.1 Copra expeller Product of oil manufacture, obtained by press ­
ing the dried kernel (endosper m) and outer 
husk (tegument) of the seed of the coconut 
palm Cocos nucif era L. Crude protein 
Crude fat 
Crude fibre 
2.4.2 Copra, hydrolysed ex­
peller Product of oil manufacture, obtained by press ­
ing and enzymatic hydrolisation of the dried 
kern el (endosper m) and outer husk (tegument) 
of the seed of the coconut palm Cocos nuci­
fera L. Crude protein 
Crude fat 
Crude fibre 
2.4.3 Copra meal Product of oil manufacture, obtained by 
extraction of the dried kernel (endosper m) 
and outer husk (tegument) of the seed of the 
coconut palm Cocos nucifer a L. Crude protein 
2.5.1 Cott on seed Seeds of Gossypium spp. from which the fibres 
have been remo ved. It may be rumen pro­
tected.  
2.5.2 Cott on seed meal, par­
tially decor ticat ed Product of oil manufa cture, obtained by ex­
traction of seeds of cotton from whic h fibres 
and part of the husks have been remo ved.  
(Maximum crude fibre 22,5 % in the dry mat ­
ter). It may be rumen protect ed. Crude protein 
Crude fibre 
2.5.3 Cott on seed expeller Product of oil manufacture, obtained by press ­
ing seeds of cotton from which fibres have 
been remo ved Crude protein 
Crude fibre 
Crude fat 
2.6.1 Groundnut expeller , 
partially decor ticat ed Product of oil manufacture, obtained by press ­
ing partially decor ticat ed groundnuts Arachis 
hypog aea L. and other species of Arachis 
(Maximum crude fibre conte nt 16 % in the 
dry matter) Crude protein 
Crude fat 
Crude fibre 
2.6.2 Groundnut meal, par­
tially decor ticat ed Product of oil manufa cture, obtained by ex­
traction of partially decor ticat ed groundnut 
expeller (Maximum crude fibre content 16 % 
in the dry matte r) Crude protein 
Crude fibre 
2.6.3 Groundnut expeller , 
decor ticated Product of oil manufacture, obtained by press ­
ing decor ticat ed groundnuts Crude protein 
Crude fat 
Crude fibre 
2.6.4 Groundnut meal, decor ­
ticat ed Product of oil manufa cture, obtained by ex­
traction of decor ticat ed groundnut expeller Crude protein 
Crude fibre 21.6.2017 L 159/69 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.7.1 Kapok expeller Product of oil manufacture obtained by press ­
ing Kapok seeds (Ceiba pentadr a L. Gaer tn.) Crude protein 
Crude fibre 
2.8.1 Linseed Seeds of linseed Linum usitatissimum L. (Mini ­
mum botanical purity 93 %) as whole, flat­
tened or ground linseed. It may be rumen 
protect ed.  
2.8.2 Linseed expeller Product of oil manufacture, obtained by press ­
ing linseed. Crude protein 
Crude fat 
Crude fibre 
2.8.3 Linseed meal Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
linseed expeller . It may be rumen protect ed. Crude protein 
2.8.4 Linseed expeller feed Product of oil manufacture, obtained by press ­
ing linseed. Only when produced at an inte­
grated crushing and refining site, the product 
may contain up to: 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % of crude lecithins 
—  2 % of soap stoc ks Crude protein 
Crude fat 
Crude fibre 
2.8.5 Linseed meal feed Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
linseed expeller . Only when produced at an 
integrat ed crushing and refining site, the 
product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  2 % soap stocks. 
It may be rumen protect ed Crude protein 
2.9.1 Mustard bran Product of the manufacture of mustard (Bras­
sica 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 21.6.2017 L 159/70 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
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 press ­
ing 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 manufa cture, obtained by ex­
traction of pressed olives Olea europea L. sepa ­
rated as far as possible from parts of the ker­
nel Crude protein 
Crude fibre 
Crude fat 
2.11.2 Defat ted olive meal feed Product of olive oil manuf acture, obtained by 
extraction and appropr iate heat treatment of 
olive pulp expeller separated as far as possible 
from parts of the kernel. Only when pro­
duced at an integrated crushing and refining 
site, the product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins. 
—  2 % soap stocks. Crude protein 
Crude fibre 
2.11.3 Defat ted olive meal Product of olive oil manuf acture, obtained by 
extraction and appropr iate 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 press ­
ing of palm kernels Elaeis guineensis Jacq., 
Corozo oleifer a (HBK) L. H. Bailey (Elaeis 
melanococca auct.) from whic h as much as 
possible of the hard shell has been remo ved Crude protein 
Crude fibre 
Crude fat 
2.12.2 Palm kernel meal Product of oil manufa cture, obtained by ex­
traction of palm kernels from which as much 
as possible of the hard shell has been re­
moved Crude protein 
Crude fibre 
2.13.1 Pumpki n and squash 
seed Seeds of Cucurbita pepo L. and plants of the 
genus Cucurbita  
2.13.2 Pumpki n and squash 
seed, expeller Product of oil manufacture, obtained by press ­
ing seeds of Cucurbita pepo and plants of the 
genus Cucurbita Crude protein 
Crude fat 21.6.2017 L 159/71 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.14.1 Rape seed (1) Seeds of rape Brassica napus L. ssp. oleifer a  
(Metzg.) Sinsk. Indian sarson Brassica napus L. 
var. glau ca (Roxb.) O.E. Schulz and Brassica 
rapa ssp. oleifera (Metzg.) Sinsk . Minimum bo­
tanical purity 94 %. It may be rumen pro­
tected.  
2.14.2 Rape seed, expeller Product of oil manufacture, obtained by press ­
ing seeds of rape. It may be rumen protect ed. Crude protein 
Crude fat 
Crude fibre 
2.14.3 Rape seed meal Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
rape seed expeller . It may be rumen prote cted. Crude protein 
2.14.4 Rape seed, extr uded Product obtained from whole rape by means 
of a treatment in humid, warm conditions 
and under pressure increasing starch gelatini ­
sation. It may be rumen protect ed. Crude protein 
Crude fat 
2.14.5 Rape seed prote in con­
centrate Product of oil manufacture, obtained by se­
paration of protein fraction of rape seed ex­
peller or rape seed Crude protein 
2.14.6 Rape seed expeller feed Product of oil manufacture, obtained by press ­
ing seeds of rape. Only when produced at an 
integrat ed crushing and refining site, the 
product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  2 % soap stocks. 
It may be rumen protect ed. Crude protein 
Crude fat 
Crude fibre 
2.14.7 Rape seed meal feed Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
rape seed expeller . Only when produced at an 
integrat ed crushing and refining site, the 
product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  2 % soap stocks. 
It may be rumen protect ed. Crude protein 21.6.2017 L 159/72 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.15.1 Saff lower seed Seeds of the safflower Carthamus tinctor ius L.  
2.15.2 Saff lower seed meal, 
partially decor ticat ed Product of oil manufa cture, obtained by ex­
traction of partially decor ticated seeds of saf­
flower. Crude protein 
Crude fibre 
2.15.3 Saff lower hulls Product obtained during dehulling of saf­
flower seeds Crude fibre 
2.16.1 Sesame seed Seeds of Sesamum indicum L.  
2.17.1 Sesame seed, partially 
dehulled Product of oil manuf acture, obtained by re­
moving 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 press ­
ing 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. Mer r.) subjected to 
an appropr iate heat treatment. (Urease activity 
maximum 0,4 mg N/g × min.). It may be ru­
men protect ed.  
2.18.2 Soya (bean) expeller Product of oil manufacture, obtained by press ­
ing the seed of soya. Crude protein 
Crude fat 
Crude fibre 
2.18.3 Soya (bean) meal Product of oil manufa cture, obtained from 
soya beans after extraction and appropr iate 
heat treatment. (Urease activity maximum 
0,4 mg N/g × min.). 
It may be rumen protect ed. Crude protein 
Crude fibre 
if > 8 % in dry matt er 
2.18.4 Soya (bean) meal, de­
hulled Product of oil manufacture, obtained from de­
hulled soya beans after extraction and appro ­
priate heat treatment. (Urease activity maxi ­
mum 0,5 mg N/g × min.). It may be rumen 
protect ed. Crude protein 
2.18.5 Soya (bean) hulls Product obtained during dehulling of soya 
beans Crude fibre 
2.18.6 Soya beans, extr uded Product obtained from soya beans by means 
of a treatment in humid, warm conditions 
and under pressure increasing starch gelatini ­
sation. It may be rumen protect ed. Crude protein 
Crude fat 21.6.2017 L 159/73 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.18.7 Soya (bean) protein con­
centrate Product obtained from dehulled, fat extract ed 
soya beans, after a second extraction or enzy ­
matic treatment to reduce the level of nitro ­
gen-free extract. May contain inactivate d en­
zymes. 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 soy­
bean preparation Products obtained when processing soybeans 
to obtain soybean food preparations Crude protein 
2.18.11 Soya (beans) Soya beans (Glycine max L. Mer r.) Urease activity if > 0,4 mg 
N/g × min 
2.18.12 Soybean, flakes Product obtained by steaming or infrared mi­
cronising 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 manufa cture, obtained from 
soya beans after extraction and appropr iate 
heat treatment. (Urease activity maximum 
0,4 mg N/g × min.). Only when produced at 
an integra ted crushing and refining site, the 
product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  1,5 % soap stocks. 
It may be rumen protect ed. Crude protein 
Crude fibre 
if > 8 % in dry matt er 
2.18.14 Soya (bean) meal feed, 
dehulled Product of oil manufacture, obtained from de­
hulled soya beans after extraction and appro ­
priate heat treatment. (Urease activity maxi ­
mum 0,5 mg N/g × min.). Only when 
produced at an integrat ed crushing and refin ­
ing site, the product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres)  Crude protein 21.6.2017 L 159/74 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  1,3 % crude lecithins 
—  1,5 % soap stocks. 
It may be rumen protect ed. 
2.18.15 Fermented soya (bean) 
prote in (concentrate ) Product obtained from dehulled, fat extract ed 
soya beans, after microbial fermentation to re­
duce the level of nitrogen -free extract. It may 
also include dead cells and/or parts thereof of 
the fermentation micro-organis ms used. Crude protein 
2.19.1 Sunf lower seed Seeds of the sunf lower Helianthus annuus L. It 
may be rumen protect ed.  
2.19.2 Sunf lower seed expeller Product of oil manufacture, obtained by press ­
ing seeds of the sunf lower. Crude protein 
Crude fat 
Crude fibre 
2.19.3 Sunf lower seed meal Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
sunf lower seed expeller . It may be rumen pro­
tected. Crude protein 
Crude fibre 
2.19.4 Sunf lower seed meal, 
dehulled Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of ex­
peller of sunf lower seeds from whic h part or 
all of the husks has been remo ved. Maximum 
crude fibre 27,5 % in the dry matter Crude protein 
Crude fibre 
2.19.5 Sunf lower seed hulls Product obtained during dehulling of sun­
flower seeds Crude fibre 
2.19.6 Sunf lower seed meal 
feed Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of 
sunf lower seed expeller . Only when produced 
at an integrat ed crushing and refining site, the 
product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  2 % soap stocks. 
It may be rumen protect ed. Crude protein 21.6.2017 L 159/75 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.19.7 Sunf lower seed meal 
feed, dehulled Product of oil manufa cture, obtained by ex­
traction and appropr iate heat treatment of ex­
peller of sunf lower seeds from whic h part or 
all of the husks has been remo ved. Only 
when produced at an integrat ed crushing and 
refining site, the product may contain up to 
—  1 % of the sum of used bleachi ng earth 
and filter aid (e.g. diatom aceous earth, 
amor phous silicates and silica, phyllosili ­
cates and cellulosic or wood fibres) 
—  1,3 % crude lecithins 
—  2 % soap stocks. 
Maximum crude fibre: 27,5 % in the dry mat ­
ter. 
It may be rumen protect ed. Crude protein 
Crude fibre 
2.19.8 High-protei n low-cellu ­
lose fraction of sun­
flower meal Product of the processing of sunf lower meal, 
obtained by grinding and fractionation (siev ­
ing and air fractionation) of sunf lower seed 
meal, dehulled. 
Minimum crude prot ein cont ent: 45 % on 
8 % moisture basis 
Maximum crude fibre conte nt: 8 % on 8 % 
moisture basis 
It may be rumen protect ed. Crude protein 
Crude fibre 
2.19.9 High-cellulose fraction 
of sunf lower meal Product of the processing of sunf lower meal, 
obtained by grinding and fractionation (siev ­
ing and air fractionation) of sunf lower seed 
meal, dehulled. 
Minimum crude fibre conte nt: 38 % on 8 % 
moisture basis 
Minimum crude prot ein cont ent: 17 % on 
8 % moisture basis 
It may be rumen protect ed. Crude protein 
Crude fibre 
2.20.1 Vegetable oil and fat(2) Oil and fat obtained from oilseeds or oil fruits  
(excluding castor oil from the ricinus plant), it 
may be degummed, refined and/or hydro­
genat ed. Moisture, if > 1 % 
2.20.2 Used food factory veg­
etable oils Vegetable oils having been used by food busi ­
ness operat ors in accordance with Regulation  
(EC) No 852/2004 for cooking purposes and 
which have not been in contact with meat, 
animal fats, fish or aquatic animals. Moisture, if > 1 % 21.6.2017 L 159/76 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
2.21.1 Crude lecithins Product obtained during degumming of crude 
oil from oilseeds and oil fruits with water . 
Citric acid, phosphor ic acid, sodium hydro­
xide or enzymes may be added during degum ­
ming of the crude oil  
2.22.1 Hem p seed Controlled seeds of varieties of Cannabis sa­
tiva L. with a maximum tetrahydrocannabi ­
nol content according to Regulation (EC) 
No 1782/2003.  
2.22.2 Hem p expeller Product of oil manufacture obtained by press ­
ing hemp seeds Crude protein 
Crude fibre 
2.22.3 Hem p oil Oil obtained by pressing of hemp plants and 
seeds Moisture, if > 1 % 
2.23.1 Popp y seed Seeds of Papav er somnif erum L.  
2.23.2 Popp y meal Product of oil manufa cture, obtained by ex­
traction of expeller of popp y seeds. Crude protein 
(1)  The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropr iate. This is valid for all rape seed 
products. 
(2)  The name ‘vegetable oil and fat’ may be replaced by the term ‘vegetable oil’ or ‘vegetable fat’ as appropr iate. It shall be supplemented 
by the plant species and as appropr iate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or 
refined.  
3.Legume seeds and products derived thereo f 
Number Name Descr iption Compu lsory declarations 
3.1.1 Beans, toast ed Seeds of Phaseolus spp. or Vigna spp. subjecte d 
to an appropr iate heat treatment. It may be 
rumen protect ed.  
3.1.2 Bean prote in concen ­
trate Product obtained from the separated bean 
fruit water , when producing starch Crude protein 
3.2.1 Carob pods Dried fruits of the carob tree Ceratonia siliqua 
L. containing the carob seed Crude fibre 
3.2.3 Kibbled carob Product obtained by crushing dried fruits  
(pods) of the carob tree and from which the 
carob seeds have been remo ved Crude fibre 
3.2.4 Carob powder; [carob 
flour] Product obtained by micronisation of the 
dried fruits (pods) of the carob tree from 
which the carob seeds have been remo ved Crude fibre 
Total sugars, calculat ed as su­
crose 
3.2.5 Carob germ Germ of the carob seed of the carob tree Crude protein 
3.2.6 Carob germ, expeller Product of oil manufacture, obtained by press ­
ing of germ of carob Crude protein 21.6.2017 L 159/77 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
3.2.7 Carob seed Seed (kernel) obtained from the carob pod 
and consisting of endosper m, husk and germ Crude fibre 
3.2.8 Carob seed husk Husk of the carob seed, obtained by decor ti­
cation of seeds 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-g raecum)  
3.6.1 Guar meal Product obtained after extraction of mucilage 
from seeds of guar bean Cyamopsis tetragono ­
loba (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 infrared mi­
cronising and rolling dehusked horse beans. Starc h 
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 kern els from 
horse beans. Crude protein 
Crude fibre 
3.7.5 Horse bean protein Product obtained by grinding and air fractio ­
nation of horse beans. Crude protein 
3.8.1 Lentils Seeds of Lens culinar is 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 con­
tent.  
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 compo ­
nents of lupin. Crude fibre 21.6.2017 L 159/78 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
3.9.5 Lupin middlings Product obtained during the manufa cture of 
lupin flour from lupin. It consists principally 
of particles of cotyledon, and to a lesser ex­
tent, 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 protein 
3.10.1 Mung beans Beans of Vigna radiata L.  
3.11.1 Peas Seeds of Pisum spp. It may be rumen pro­
tected.  
3.11.2 Pea bran Product obtained during the manufa cture of 
pea meal. It is compo sed mainly of skins re­
moved during the skinning and cleaning of 
peas. Crude fibre 
3.11.3 Pea flake s Product obtained by steaming or infra red mi­
cronising and rolling dehulled seeds of peas. Starc h 
3.11.4 Pea flour Product obtained during the grinding of peas. Crude protein 
3.11.5 Pea hulls Product obtained during the manufa cture of 
pea meal from peas. It is mainly compo sed of 
skins remo ved during the skinning and clean ­
ing and, to a lesser extent, of endosper m. Crude fibre 
3.11.6 Peas, dehulled Dehulled pea seeds. Crude protein 
Crude fibre 
3.11.7 Pea middlings Product obtained during the manufa cture 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 mecha nical screening consisting 
of fractions of pea kernels separated before 
further processing. Crude fibre 
3.11.9 Pea prot ein Product obtained from the separated pea fruit 
water when producing starc h, or after grind­
ing and air fractionation, maybe partially hy­
drolysed. Crude protein 
3.11.10 Pea pulp Product obtained from starc h and prote in wet 
extraction from peas. It is mainly compo sed 
of intern al fibre and starc h. Moisture if < 70 % or > 85 % 
Starc h 
Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 21.6.2017 L 159/79 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
3.11.11 Pea solubles Product obtained from starc h and prote in wet 
extraction from peas. It is mainly compo sed 
of soluble proteins and oligosacc harides. Moisture if < 60 % or > 85 % 
Total sugars, calculat ed as su­
crose 
Crude protein 
3.11.12 Pea fibre Product obtained by extraction after grinding 
and sieving of dehulled peas. Crude fibre 
3.12.1 Vetches Seeds of Vicia sativa L. var sativa and other 
varieties.  
3.13.1 Chickli ng vetc h Seeds of Lathyr us sativus L. subjected to an 
appropr iate heat treatment. Method of heat treatment 
3.14.1 Monantha vetch Seeds of Vicia monanthos Desf.   
4.Tubers, roots, and products derived thereo f 
Number Name Descr iption Compu lsory 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 manufa cture 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 matt er 
Moisture if < 50 % 
4.1.3 (Beet) sugar; [sucrose] Sugar extracted from sugar beets using water .  
4.1.4 (Sugar) beet molasses Syrupy product obtained during the manufa c­
ture or refining of sugar from sugar beets. 
May contain up to 0,5 % antif oaming agents, 
0,5 % antiscaling agents, 2 % sulphate and 
0,25 % sulphit e. Total sugars, calculat ed as su­
crose 
Moisture, if > 28 % 
4.1.5 (Sugar) beet molasses, 
partially desugared 
and/or debetainised Product obtained after further extraction 
using wate r of sucrose and/or betaine from 
sugar beet molasses. May contain up to 2 % 
sulphate and 0,25 % sulphite. Total sugars, calculat ed as su­
crose 
Moisture, if > 28 % 
4.1.6 Isomaltulose molasses Non-cr ystallised fraction from the manuf ac­
ture of isomaltulose by enzymatic conversion 
of sucrose from suga r beets. Moisture if > 40 % 
4.1.7 Wet (sugar ) beet pulp Product of the manufacture of sugar consist ­
ing of slices of sugar beet that have had sugar 
extracted with water . Minimum moisture con­
tent: 82 %. Sugar conte nt is low and declines 
towards zero due to (lactic acid) fermentation. Ash insoluble in HCl, if > 5 % 
of dry matt er 
Moisture, if < 82 % or > 92 % 21.6.2017 L 159/80 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
4.1.8 Pressed (sugar ) beet 
pulp Product of the manufacture of sugar consist ­
ing of slices of sugar beet that have had sugar 
extracted with water and have been mechan ­
ically pressed. Maximum moisture content: 
82 %. Sugar conte nt 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 matt er 
Moisture if < 65 % or > 82 % 
4.1.9 Pressed (sugar ) beet 
pulp, molassed Product of the manufacture of sugar consist ­
ing of slices of sugar beet that have had sugar 
extracted with wate r, have been mec hanically 
pressed, and with molasses added. Maximum 
moisture cont ent: 82 %. Sugar content de­
clines due to (lactic acid) fermentation. May 
contain up to 1 % sulphate. Ash insoluble in HCl, if > 5 % 
of dry matt er 
Moisture if < 65 % or > 82 % 
4.1.10 Dried (sugar ) beet pulp Product of the manufacture of sugar consist ­
ing of slices of sugar beet that have had sugar 
extracted with water , mech anically pressed 
and dried. May contain up to 2 % sulphate. Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Total sugars, calculat ed as su­
crose, if > 10,5 % 
4.1.11 Dried (sugar ) beet pulp, 
molassed Product of the manufacture of sugar consist ­
ing 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 % antif oaming agents and 2 % sul­
phate. Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Total sugars, calculat ed as su­
crose 
4.1.12 Sugar syrup Product obtained by processing of sugar 
and/or molasses. May contain up to 0,5 % sul­
phate and 0,25 % sulphite. Total sugars, calculat ed as su­
crose 
Moisture, if > 35 % 
4.1.13 (Sugar) beet pieces, 
boiled Product of the manuf acture of edible syrup 
from sugar beet, which may be pressed or 
dried. If dried: 
ash insoluble in HCl, if > 3,5 % 
of dry matt er 
If pressed: 
ash insoluble in HCl, if > 5 % of 
dry matt er 
Moisture, if < 50 % 
4.1.14 Fructo -oligosacchar ides Product obtained from sugar from sugar beet 
through an enzymatic process. Moisture if > 28 % 
4.1.15 (Sugar) beet molasses, 
betaine rich, 
liquid/dr ied(1) Product obtained after extraction of sugar by 
using water and further filtration of sugar 
beet molasses. The product thereof contains 
the constituents of molasses and a higher 
amount of naturally occur ing betaine than 
standard molasses. It may be dried. 
May contain up to 0,5 % antif oaming agents, 
0,5 % antiscaling agents, 2 % sulphate and 
0,25 % sulphit e. Betaine content 
Total sugars, calculat ed as su­
crose 
Moisture, if > 14 % 
4.1.16 Isomaltulose Isomaltulose as crystalline monohydrat e sub­
stance. It is obtained by enzymatic conversion 
of sucrose from suga r beets.  21.6.2017 L 159/81 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
4.2.1 Beetroot juice Juice from pressing of red beet (Beta vulgaris 
convar . crassa var. conditiva) with subsequent 
concentration and paste urisation, maintaining 
the typical veget able-like taste and flavour . Moisture if < 50 % or > 60 % 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
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 in­
dustr y consisting of peelings remo ved from 
carrot roots by steam treatment to which aux­
iliar y flows of gelatinous carrot starch may be 
added. Maximum moisture content: 97 %. Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Moisture, if > 97 % 
4.3.3 Carrot scrapings Moist product obtained from mech anical se­
paration in processing carrots and carrot rem ­
nants. The product may have been subject to 
heat treatment. Maximum moisture content: 
97 %. Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Moisture, if > 97 % 
4.3.4 Carrot flakes Product obtained by flaking roots of yello w 
or red carrots, whic h are subsequently dried.  
4.3.5 Carrot, dried Roots of yellow or red carrots regar dless of 
their presentation, which are subsequently 
dried. Crude fibre 
4.3.6 Carrot feed, dried Product constitute d of internal pulp and outer 
skins that are dried. Crude fibre 
4.4.1 Chicor y roots Roots of Cichor ium intybus L.  
4.4.2 Chicor y tops and tails Fresh product from chicory processing. It 
consists predominantly of cleaned pieces of 
chicory and parts of leav es. Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Moisture if < 50 % 
4.4.3 Chicor y seed Seed of Cichor ium intybus L.  
4.4.4 Pressed chicory pulp Product of the manuf acture of inulin from 
roots of Cichor ium intybus L. consisting of ex­
tracted and mec hanically pressed slices of 
chicory . The (soluble) chicor y carboh ydrates 
and water have been partly remo ved. May 
contain up to 1 % sulphate and 0,2 % sul­
phite. Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
Moisture if < 65 % or > 82 % 
4.4.5 Dried chicor y pulp Product of the manuf acture of inulin from 
roots of Cichor ium intybus L. consisting of ex­
tracted and mec hanically pressed slices of 
chicory and subsequent drying. The (soluble) 
chicory carbohydrat es have been partly ex­
tracted. May contain up to 2 % sulphate and 
0,5 % sulphite. Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 21.6.2017 L 159/82 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
4.4.6 Chicor y roots powder Product obtained by chopping, drying and 
grinding chicor y roots. May contain up to 
1 % of anticaking agents. Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.4.7 Chicor y molasses Product of chicor y processing, obtained dur­
ing the production of inulin and oligofr uc­
tose. Chicor y molasses consists of organic 
plant mater ial and minerals. May contain up 
to 0,5 % antif oaming agents. Crude protein 
Crude ash 
Moisture if < 20 % or > 30 % 
4.4.8 Chicor y vinasses By-product from chicor y processing obtained 
after the separation of inulin and oligofr uc­
tose and ion exchange elution. Chicor y vi­
nasses consists of organic plant mat erial and 
minerals. May contain up to 1 % antif oaming 
agents. Crude protein 
Crude ash 
Moisture if < 30 % or > 40 % 
4.4.9 Inulin (2) Inulin is a fructan extract ed from e.g. roots of 
Cichor ium intybus L., Inula helenium or He­
lianthus tubero sus; raw inulin may contain up 
to 1 % sulphate and 0,5 % sulphit e.  
4.4.10 Oligofr uctose syrup Product obtained by partial hydrolysis of inu­
lin from Cichor ium intybus L.; raw oligofr uc­
tose syrup may contain up to 1 % sulphate 
0,5 % sulphite. Moisture if < 20 % or > 30 % 
4.4.11 Oligofr uctose, dried Product obtained by partial hydrolysis of inu­
lin from Cichor ium intybus L. and subsequent 
drying.  
4.5.1 Garlic, dried White to yellow powder of pure, ground gar­
lic, Allium sativum L.  
4.6.1 Manioc; [tapioca]; [cas ­
sava] Roots of Manihot esculenta Crantz, regardl ess 
of their presentation. Moisture if < 60 % or > 70 % 
4.6.2 Manioc, dried; [tapioca, 
dried] Roots of Manioc, regar dless of their presenta ­
tion, whic h are subsequently dried. Starc h 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.7.1 Onion pulp Moist product obtained from processing 
onions (genus Allium) and consisting of both 
skins and whole onions. If obtained 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 matt er 
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 matt er 
Crude fat 21.6.2017 L 159/83 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
4.7.3 Onions solubles, dried Dry product obtained from processing fresh 
onions. It is obtained by alcoholic and/or 
water extraction, the water or alcoholic frac­
tion is separated and spra y dried. It consists 
mainly of carboh ydrates. Crude fibre 
4.8.1 Potat oes Tubers of Solanum tuber osum L. Moisture if < 72 % or > 88 % 
4.8.2 Potat oes, peeled Potatoes from whic h the skin is remo ved 
using steam treatment. Starc h 
Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.3 Potat o peelings, steamed Moist product from the potato processing in­
dustr y consisting of peelings remo ved by 
steam treatment from potato tubers to which 
auxiliar y flows of gelatinous potato starch 
may be added. It may be mashed. Moisture if > 93 % 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.4 Potat o cuttings, raw Product obtained from potat oes during the 
preparation of potato products for human 
consump tion, which may have been peeled. Moisture if > 88 % 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.5 Potat o scrapings Product obtained from mec hanical separation 
in the processing of potatoe s and potato rem ­
nants. The product may have been subject to 
heat treatment. Moisture if > 93 % 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.6 Potat o, mashed Blanched or boiled and then mashed potato 
product. Starc h 
Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.7 Potat o flakes Product obtained by rotar y drying of washed, 
peeled or unpe eled steamed potatoes. Starc h 
Crude fibre 
Ash insoluble in HCl, if > 3,5 % 
of dry matt er 
4.8.8 Potat o pulp Product of the manuf acture of potato starch 
consisting of extracted ground potatoes . Moisture, if < 77 % or > 88 % 
4.8.9 Potat o pulp, dried Dried product of the manufacture of potato 
starch consisting of extract ed ground pota ­
toes.  
4.8.10 Potat o protein Product of starch manufacture compo sed 
mainly of prot ein substances obtained after 
the separation of starch . Crude protein 
4.8.11 Potat o protein, hydro ­
lysed Protein obtained by a controlled enzymatic 
hydrolysis of potat o proteins. Crude protein 21.6.2017 L 159/84 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
4.8.12 Potat o protein, fermen ­
ted Product obtained by fermentation of potat o 
protein and subsequent spra y-dr ying. Crude protein 
4.8.13 Potat o protein fermen ­
ted, liquid Liquid product obtained by fermentation of 
potato protein . Crude protein 
4.8.14 Potat o juice, concen ­
trated Concentrated product of the manuf acture of 
potato starc h, consisting of the remaining 
substance after partial remo val of fibre, pro­
teins and starc h from the whole potato pulp 
and evaporation of part of the water . Moisture if < 50 % or > 60 % 
If moisture < 50 %: 
—  Crude prote in 
—  Crude ash 
4.8.15 Potat o granules Potatoes after washing, peeling, size reduction  
(cutting, flaking, etc.) and drying.  
4.9.1 Sweet potato Tubers of Ipomoea batatas L. regar dless of their 
presentation. Moisture if < 57 % or > 78 % 
4.10.1 Jerusalem artichoke; 
[Topinambur] Tubers of Helianthus tubero sus L. regar dless of 
their presentation. Moisture if < 75 % or > 80 % 
(1)  Expressions differ mainly in their moisture content and are to be used as appropr iate. 
(2)  The name shall be supplement ed by the plant species.  
5.Other seeds and fruits, and products derived thereof 
Number Name Descr iption Compu lsory declarations 
5.1.1 Acorn Whole fruits of the pendunculat e oak Quercus 
robur L., the sessile oak Quercu s 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 acor n. Crude protein 
Crude fibre 
5.2.1 Almond Whole or broke n fruit Prunus dulcis, with or 
without hulls.  
5.2.2 Almond hulls Almond hulls obtained from dehuske d al­
mond seeds by physical separation from the 
kern els and ground. Crude fibre 
5.2.3 Almond kern el expeller Product of oil manufacture obtained by press ­
ing of almond kernels. Crude protein 
Crude fibre 
5.3.1 Anise seed Seeds of Pimpinella anisum.  
5.4.1 Apple pulp, dried; [ap­
ple pomace, dried] Product obtained from the production of juice 
of Malus domestica or cider production. It con­
sists principally of intern al pulp and outer 
skins that are dried. It may have been depecti ­
nised. Crude fibre 21.6.2017 L 159/85 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
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 intern al pulp and outer skins 
that are pressed. It may have been depecti ­
nised. 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 Buckwhe at Seeds of Fago pyrum esculentum.  
5.6.2 Buckwhe at hulls and 
bran Product obtained during the milling of buck ­
wheat grains. Crude fibre 
5.6.3 Buckwhe at middlings Product of flour manufact ure, obtained from 
screened buckwheat . It consists principally of 
particles of endosper m, with fine fragments 
of the outer and some miscellaneous parts of 
the grain. It must contain no more than 10 % 
crude fibre. Crude fibre 
Starc h 
5.7.1 Red cabbag e seed Seeds of Brassica oleracea var. capitata f. Rubra.  
5.8.1 Canar y grass seed Seeds of Phalar is canar iensis.  
5.9.1 Carawa y seed Seeds from Carum carvi L.  
5.12.1 Broke n chestnuts Product of the production of chestnut flour , 
consisting mainly of particles of endosper m, 
with fine fragments of envelopes and a few 
remnants of chestnut (Castanea spp.). Crude protein 
Crude fibre 
5.13.1 Citrus pulp (1) Product obtained by pressing citrus fruits 
Citrus (L.) spp. or during the production of ci­
trus juice. It may have been depectinised. May 
contain collectively up to 1 % methanol, etha ­
nol and propan-2-ol, on an anhydrous basis. Crude fibre 
5.13.2 Citrus pulp, dried(1) Product obtained by pressing citrus fruits or 
during the production of citrus juice, whic h is 
subsequently dried. It may have been depecti ­
nised. May contain collectively up to 1 % 
methanol, ethanol and propan-2-ol, on an an­
hydrous basis. Crude fibre 
5.14.1 Red clover seed Seeds of Trifolium pratense L.  
5.14.2 White clover seed Seeds of Trifolium repens L.  
5.15.1 Coffee skins Product obtained from dehusked seeds of the 
Coffea plant. Crude fibre 21.6.2017 L 159/86 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
5.16.1 Cornflower seed Seeds of Centaur ea cyanus L.  
5.17.1 Cucumber seed Seeds of Cucumis sativus L.  
5.18.1 Cypress seed Seeds of Cupr essus L.  
5.19.1 Date fruit Fruits of Phoenix dacty lifera L. It may be dried.  
5.19.2 Date seed Whole seeds of Phoenix dacty lifera L. 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 kern els(2) Product consisting of the inner , edible seeds 
of a nut or fruit stone.  
5.22.2 Fruit pulp (2) Product obtained during the production of 
fruit juice and fruit puree. It may have been 
depectinised. Crude fibre 
5.22.3 Fruit pulp, dried(2) Product obtained during the production of 
fruit juice and fruit puree which is subse ­
quently 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 remo ved. 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 stalk s and pips have been remo ved. Crude fibre 
5.25.4 Grape pips soluble Product obtained from grape pips after produ ­
cing grape juice. It principally contains carbo ­
hydrat es. It may be concentrat ed. 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 press ­
ing hazelnut kernels. Crude protein 
Crude fibre 21.6.2017 L 159/87 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
5.27.1 Pectin Pectin is obtained by aqueous extraction (of 
natural strains) of appropr iate plant mate rial, 
usually citrus fruits or apples. No organic pre­
cipitant shall be used other than methanol, 
ethanol and propan-2-ol. May contain collec ­
tively up to 1 % methanol, ethanol and pro­
pan-2-ol, on an anhydrous basis. Pectin con­
sists 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 Pistac hio 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 tomat oes 
Solanum lycopersicum L. during production of 
tomat o juice. It consists principally of toma to 
peel and seeds. Crude fibre 
5.36.1 Yarrow seed Seeds of Achi llea millef olium L.  
5.37.1 Apr icot kernel expeller Product of oil manufacture obtained by press ­
ing apricot kern els (Prunus armeniaca L.). It 
may contain hydrocyanic acid. Crude protein 
Crude fibre 
5.38.1 Black cumin expeller Product of oil manufacture obtained by press ­
ing black cumin seeds (Bunium persicum L.). Crude protein 
Crude fibre 
5.39.1 Borrage seed expeller Product of oil manufacture obtained by press ­
ing borrage seeds (Bor ago officinalis L.). Crude protein 
Crude fibre 
5.40.1 Evening primrose expel ­
ler Product of oil manufacture obtained by press ­
ing evening primrose seeds (Oenother a L.). Crude protein 
Crude fibre 
5.41.1 Pomegranat e expeller Product of oil manufacture obtained by press ­
ing pomegranate seeds (Punica granatum L.). Crude protein 
Crude fibre 
5.42.1 Walnut kernel expeller Product of oil manufacture obtained by press ­
ing walnut kernels (Juglans regia L.). Crude protein 
Crude fibre 
(1)  The name shall be supplement ed by the word ‘depectinised’ where appropr iate. 
(2)  The name shall be supplement ed by the plant species.  21.6.2017 L 159/88 Official Jour nal of the European Union EN     6.Forages and roughag e, and products derived thereo f 
Number Name Descr iption Compu lsory declarations 
6.1.1 Beet leav es 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 appropr iate treatment 
of cereal straw. Sodium, if treated with NaOH 
6.4.1 Clover meal Product obtained by drying and milling clover 
Trifoliu m spp. It may contain up to 20 % lu­
cerne (Medicago sativa L. and Medicago var. 
Mar tyn) or other forag e crops dried and milled 
at the same time as the clover. Crude protein 
Crude fibre 
Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.5.1 Forag e 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 HCl, if 
> 3,5 % of dry matt er 
6.6.1 Grass, field dried; [hay] Species of any grass, field dried. Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.6.2 Grass, high temperature 
dried Product obtained from grass (any variety) that 
has been artificially dehydrat ed (in any form). Crude protein 
Fibre 
Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.6.3 Grass; herbs; legume 
plants; [green forag e] Fresh, ensiled or dried arable crops consisting 
of grass, legumes or herbs, commonly de­
scribed as silage, haylage, hay or green forag e. Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.7.1 Hem p flour Flour ground from dried leaves from Cannabis 
sativa L. Crude protein 
6.7.2 Hem p fibre Product obtained during the processing of 
hemp, green coloured, dried, fibrous.  
6.8.1 Horse bean straw Straw of horse bean (Vicia faba L. ssp. faba var. 
equina Pers. and var. minuta (Alef.) Mansf.).  
6.9.1 Linseed straw Straw of linseed (Linum usitatissimum L.).  
6.10.1 Luce rne; [alfalf a] Medicago sativa L. and Medicago var. Mar tyn 
plants or parts thereof. Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.10.2 Luce rne, field dried; [al­
falfa field dried] Lucer ne, field dried. Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 21.6.2017 L 159/89 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
6.10.3 Luce rne, high tempera ­
ture dried; [alfalf a, high 
temperature dried] Lucer ne artificially dehydrat ed, in any form. Crude protein 
Crude fibre 
Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.10.4 Luce rne, extr uded; [al­
falfa, extr uded] Alfalf a pellets that have been extr uded.  
6.10.5 Luce rne meal (4); [alfalf a 
meal] (4) Product obtained by drying and milling 
Lucer ne. It may contain up to 20 % clover or 
other forage crop dried and milled at the 
same time as the lucer ne. Crude protein 
Crude fibre 
Ash insoluble, in HCl, if 
> 3,5 % of dry matt er 
6.10.6 Luce rne pomace; [alfalfa 
pomace] Dried product obtained by pressing the juice 
from lucer ne. Crude protein 
Crude fibre 
6.10.7 Luce rne prot ein concen ­
trate; [alfalfa prot ein 
concentrat e] Product obtained by artificially drying frac­
tions of lucer ne press juice, whic h have been 
separated by centr ifugation and heat treated 
to precipitate prote in. Crude protein 
Carote ne 
6.10.8 Luce rne solubles Product obtained after protein extraction 
from lucer ne 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.  
6.13.1 Rapeseed straw Straw of Brassica napus L. ssp. oleifer a (Metzg.) 
Sinsk., of Indian sarson Brassica napus L. var. 
glauca (Roxb.) O.E. Schulz and of rape Brassica 
rapa ssp. oleifera (Metzg.)  
(1)  The name shall be supplement ed 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 Descr iption Compu lsory declarations 
7.1.1 Algae (1) Algae, live or processed, including fresh, 
chilled or frozen algae. May contain up to 
0,1 % antif oaming agents. Crude protein 
Crude fat 
Crude ash 
7.1.2 Dried algae (1) Product obtained by drying algae . This prod ­
uct may have been washed to reduce the io­
dine conte nt and the algae have been inacti ­
vated. May contain up to 0,1 % antif oaming 
agents. Crude protein 
Crude fat 
Crude ash 21.6.2017 L 159/90 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
7.1.3 Algae meal (1) Product of alga e oil manufacture, obtained by 
extraction of algae. The algae have been inac ­
tivated. May contain up to 0,1 % antif oaming 
agents. Crude protein 
Crude fat 
Crude ash 
7.1.4 Algal oil(1) Oil obtained by extraction from algae. May 
contain up to 0,1 % antif oaming agents. Moisture if > 1 % 
7.1.5 Algae extract (1); [algae 
fraction] (1) Watery or alcoholic extract of algae that prin­
cipally contains carboh ydrates. May contain 
up to 0,1 % antif oaming agents.  
7.1.6 Seawe ed meal Product obtained by drying and crushing 
macro-algae, in particular brown algae . This 
product may have been washed to reduce the 
iodine content. May contain up to 0,1 % anti­
foaming agents. Crude ash 
7.3.1 Barks (1) Cleaned and dried bark of trees or bushes. Crude fibre 
7.4.1 Blossoms (1), 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 (cut­
ting, flaking, etc.) and water content remo val.  
7.6.1 (Sugar) cane molasses Syrupy product obtained during the manufa c­
ture or refining of sugar from Sacchar um L. 
May contain up to 0,5 % antif oaming agents, 
0,5 % antiscaling agents, 3,5 % sulphate and 
0,25 % sulphit e. Total sugars, calculat ed as su­
crose 
Moisture, if > 30 % 
7.6.2 (Sugar) cane Molasses, 
partially desugared Product obtained after further extraction 
using water of sucrose from sugar cane mo­
lasses. Total sugars, calculat ed as su­
crose 
Moisture, if > 28 % 
7.6.3 (Cane) sugar [sucrose] Sugar extracted from sugar cane using water .  
7.6.4 Cane baga sse Product obtained during extraction using 
water of sugar from sugar cane. It consists 
mainly of fibre s. Crude fibre 
7.7.1 Leaves, dried(1) Dried leaves of consumable plants and their 
fractions. Crude fibre 
7.8.1 Lignocellulose Product obtained by means of mechanica l 
processing of raw natural dried wood and 
which predominantly consists of lignocellu ­
lose. The natural conte nt of trace elements 
shall be taken into account Crude fibre 21.6.2017 L 159/91 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
7.8.2 Powdercellulose Product obtained by decomposition, separa ­
tion of lignin and further cleaning as cellulose 
from vegetable fibre of untreated wood and 
which is modif ied by mechanical processing 
only . Neutral deterg ent fibre (NDF) minimum 
87 % Crude fibre 
7.9.1 Liquor ice root Root of Glycy rrhiza L.  
7.10.1 Mint Product obtained from drying aerial parts of 
the plants Mentha apicata, Mentha piper ita or 
Mentha viridis (L.), regardl ess of their presenta ­
tion.  
7.11.1 Spinach, dried Product obtained from drying the plant 
Spinacia oleracea L., regar dless of its presenta ­
tion.  
7.12.1 Mojave yucca Pulver ised Yucca schidiger a Roezl. Crude fibre 
7.12.2 Yucca Schi digera juice A product obtained by cutting and pressing 
stems of Yucca Schidig era, composed mainly of 
carbohydrat es  
7.13.1 Vegetal carbon; [char­
coal] Product obtained by carbonisation of organic 
vegetal mat erial. Crude fibre 
7.14.1 Wood (1) Chemically untreate d wood or wood fibres. Crude fibre 
7.15.1 Waxy-leaf nightshade 
meal Product obtained by drying and grinding the 
leaves of Solanum glaucophyllum, Crude fibre 
Vitamin D3 
(1)  The name shall be supplement ed by the plant or algae species.  
8.Milk products and prod ucts derived thereo f 
Feed mat erials in this chapt er shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) 
No 142/2011 and may be subject to restr ictions in use according to Regulation (EC) No 999/2001. 
Number Name Descr iption Compu lsory declarations 
8.1.1 Butte r and butt er 
products Butter and products obtained by production 
or processing of butte r (e.g. butter serum), 
unless liste d separately . Crude protein 
Crude fat 
Lact ose 
Moisture if > 6 % 
8.2.1 Butte rmilk/butt ermilk 
powder (1) Product obtained by chur ning butte r out of 
cream or similar processes. 
Concentration and/or drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing;  Crude protein 
Crude fat 
Lact ose 
Moisture if > 6 % 21.6.2017 L 159/92 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. 
8.3.1 Casein Product obtained from skimmed or butter ­
milk 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 Colostr um/colostr um 
powder (1) The fluid secreted by the mammar y glands of 
milk -producing animals up to five days post 
parturition. Concentration and/or drying may 
be applied. Crude protein 
8.7.1 Dair y by-pro ducts Products obtained when producing dair y 
products (including, but not limited to: former 
dair y foodstuffs, centr ifuge or separator 
sludge, whit e wate r, milk minerals). 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. Moisture 
Crude protein 
Crude fat 
Total sugars, calculat ed as su­
crose 21.6.2017 L 159/93 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
8.8.1 Fermented milk 
products Products obtained by fermentation of milk 
(e.g. yoghur t etc.). Crude protein 
Crude fat 
8.9.1 Lact ose The sugar separated from milk or whey by 
purification and drying. Moisture if > 5 % 
8.10.1 Milk/milk powder (1) Nor mal mammar y secretion obtained from 
one or more milkings. Concentration and/or 
drying may be applied. Crude protein 
Crude fat 
Moisture if > 5 % 
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 protein com ­
pounds extracted from milk by chemical or 
physical treatment. Crude protein 
Moisture if > 8 % 
8.14.1 Condensed and evapo ­
rated milk and their 
products Condensed and evaporat ed milk and products 
obtained by production or processing of these 
products. Crude protein 
Crude fat 
Moisture if > 5 % 
8.15.1 Milk permeat e/Milk 
permeat e powder (1) Product obtained from the liquid phase of (ul­
tra, nano or micro) filtration of milk and 
from which lactose may have been partly re­
moved. 
Reverse osmosis, concentration and/or drying 
may be applied. Crude ash 
Crude protein 
Lact ose 
Moisture if > 8 % 
8.16.1 Milk retentat e/milk re­
tentate powder (1) Product retained on the membrane from (ul­
tra, nano or micro) filtration of milk. 
Concentration and/or drying may be applied. Crude protein 
Crude ash 
Lact ose 
Moisture if > 8 % 
8.17.1 Whey /whey powder (1) Product of cheese, quark or casein manuf ac­
turing or similar processes. 
Concentration and/or drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing;  Crude protein 
Lact ose 
Moisture if > 8 % 
Crude ash 21.6.2017 L 159/94 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. 
8.18.1 Delact osed whey/delac ­
tosed whey powder (1) Whey from whic h the lacto se has been partly 
remo ved. 
Concentration and/or drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. Crude protein 
Lact ose 
Moisture if > 8 % 
Crude ash 
8.19.1 Whey protein/whe y 
prote in powder (1) Product obtained by drying whey protein 
compounds extracted from whe y by chemical 
or physical treatment. Concentration and/or 
drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes;  Crude protein 
Moisture if > 8 % 21.6.2017 L 159/95 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. 
8.20.1 Demineralised, delac ­
tosed whey/de minera ­
lised, delactosed whey 
powder (1) Whey from which lacto se and minerals have 
been partly remo ved. 
Concentration and/or drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. Crude protein 
Lact ose 
Crude ash 
Moisture if > 8 % 
8.21.1 Whey permeate /whey 
permeat e powder (1) Product from the liquid phase of (ultra, nano 
or micro) filtration of whey and from which 
lactose may have been partly remo ved. 
Reverse osmosis and concentration and/or 
drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes;  Crude ash 
Crude protein 
Lact ose 
Moisture if > 8 % 21.6.2017 L 159/96 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. 
8.22.1 Whey retentat e/whe y 
retentate powder (1) Product retained on the membrane from (ul­
tra, nano or micro) filtration of whe y. 
Concentration and/or drying may be applied. 
Where specifi cally prepared as feed mate rial, 
may contain: 
—up to 0,5 % phosphates e.g. polyphos ­
phate s (e.g. sodium hexametaphosphate), 
diphosphat es (e.g. tetrasodiump yrophos ­
phate ), used to decrease the viscosity and 
to stabilise prote in during processing; 
—  up to 0,3 % inorg anic acids: sulphur ic 
acid, hydroc hlor ic acid, phosphor ic acid, 
used for pH adjustments in man y stages 
of production processes; 
—  up to 0,5 % akali e.g. sodium, potassium, 
calcium, magnesium hydroxides, used for 
pH adjustments in man y stages of produc ­
tion processes; 
—  up to 2 % free-f lowing agents e.g. silicium 
dioxide, penta-sodium-tr iphosphate, tri- 
calcium-phosphate, used to improve pow­
der flowing proper ties. Crude protein 
Crude ash 
Lact ose 
Moisture if > 8 % 
(1)  Expressions are not synony mous and differ mainly in their moisture conten t, respective expression to be used as appropr iate.  
9.Land animal products and products derived thereo f 
Feed mat erials in this chapt er shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) 
No 142/2011 and may be subject to restr ictions in use according to Regulation (EC) No 999/2001 
Number Name Descr iption Compu lsory declarations 
9.1.1 Animal by-products (1) Whole or parts of warm-blooded land ani­
mals, fresh, frozen, cook ed, acid treated or 
dried. Crude protein 
Crude fat 
Moisture if > 8 % 
9.2.1 Animal fat(2) Product compo sed of fat from land animals, 
including invertebrates other than species 
pathogenic to humans and animals in all their 
life stages. If extracted with solvents, may con­
tain up to 0,1 % hexane. Crude fat 
Moisture if > 1 % 21.6.2017 L 159/97 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
9.3.1 Apiculture by-products Honey , beeswax, royal jelly , propolis, pollen, 
processed or unprocessed Total sugars, calculat ed as su­
crose 
9.4.1 Processed animal pro­
tein(2) Product obtained by heating, drying and 
grinding whole or parts of land animals, in­
cluding inve rtebrat es other than species 
pathogenic to humans and animals in all their 
life stages from which the fat may have been 
partially extract ed or physically remo ved. If 
extracted with solvents, may contain up to 
0,1 % hexane. Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 % 
9.5.1 Gelatine process derived 
prote ins(2) Dried animal prot eins derived from the pro­
duction of gelatine obtained from raw mate ­
rials pursuant to Regulation (EC) 
No 853/2004. Crude protein 
Crude fat 
Crude ash 
Moisture if > 8 % 
9.6.1 Hydrolysed animal pro­
teins(2) Polypep tides, peptides and aminoacids, and 
mixtures thereof, obtained by hydrolysis of 
animal by-products, whic h can be concen ­
trated by drying. Crude protein 
Moisture if > 8 % 
9.7.1 Blood meal (2) Product derived from the heat treatment of 
blood of slaughtere d warm-blooded animals. Crude protein 
Moisture if > 8 % 
9.8.1 Blood products (1) Products derived from blood or fractions of 
blood of slaughter ed 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 
recy cling] All wast e food containing mater ial 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 Collag en(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 slaughter ed animals, it may be hy­
drolysed. Crude protein 
Moisture if > 8 % 
9.12.1 Gelatine (2) Natural, soluble protein, gelling or non-ge l­
ling, obtained by the partial hydrolysis of col­
lagen produced from bones, hides and skins, 
tendons and sinews of animals. Crude protein 
Moisture if > 8 % 
9.13.1 Greav es(2) Product obtained from the manufacture of tal­
low, lard and other extracted or physically re­
moved 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 % 21.6.2017 L 159/98 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
9.14.1 Products of animal ori­
gin(1) Former foodstuff containing animal products; 
with or without treatment such as fresh, fro­
zen, dried. Crude protein 
Crude fat 
Moisture if > 8 % 
9.15.1 Eggs Whole eggs of Gallus gallus L. with or without 
shells.  
9.15.2 Albumen Product obtained from eggs after the separa ­
tion of shells and yolk, past eurised and pos­
sibly denatured. Crude protein 
Method of denaturation, if ap­
plicable 
9.15.3 Egg products, dried Products consisting of past eurised dried eggs, 
without shells or a mixture of differ ent pro­
portions 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 eggs. Crude protein 
Crude fat 
Moisture if > 5 % 
Total sugars, calculat ed as su­
crose 
9.15.5 Egg shells, dried Product obtained from poultr y eggs, after the 
content (yolk and albumen) has been re­
moved. Shells are dried. Crude ash 
9.16.1 Terrestr ial inve rtebr ates, 
live (1) Live terrestr ial inver tebrates, in all their life 
stages, other than species having adverse ef­
fects on plant, animals and human health.  
9.16.2 Terrestr ial inve rtebr ates, 
dead (1) Dead terrestr ial inve rtebrat es, other than spe­
cies having adverse effects on plant, animals 
and human health, in all their life stages, with 
or without treatment but not processed as re­
ferred to in Regulation (EC) No 1069/2009. Crude protein 
Crude fat 
Crude ash 
(1)  Without prejudice to mandatory requirements concer ning commercial documents and health certificates for animal by-products 
and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapt er III) and if the catalogue is 
used for labelling purposes, the name shall be 
replaced as appropr iate by 
—  the animal species and 
—  the part of the animal product (e.g. liver , meat (only if skeletal muscle)), and/or 
—  the life stage (e.g. larvae) and/or 
—  the naming of the animal species not used in respect of the ban on intra-species recy cling (e.g. poultr y-free) 
or supplemented as appropr iate by 
—  the animal species and/or 
—  the part of the animal product (e.g. liver , meat (only if skeletal muscle)), and/or 
—  the life stage (e.g. larvae) and/or 
—  the naming of the animal species not used in respect of the ban on intra-species recy cling. 
(2)  Without prejudice to mandatory requirements concer ning commercial documents and health certificates for animal by-products 
and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapt er III) and if the catalogue is used for label ­
ling purposes, the name shall be supplement ed as appropr iate by 
—  the animal species processed (e.g. porcine, ruminant, avian, insect) and/or 
—  the life stage (e.g. larvae) and/or 
—  the mat erial processed (e.g. bone) and/or 
—  the process used (e.g. defatt ed, refined) and/or 
—  the naming of the animal species not used in respect of the ban on intra-species recy cling (e.g. poultr y-free).  21.6.2017 L 159/99 Official Jour nal of the European Union EN     10. Fish, other aquatic animals and products derived thereof 
Feed mat erials in this chapt er shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) 
No 142/2011 and may be subject to restr ictions in use according to Regulation (EC) No 999/2001 
Number Name Descr iption Compu lsory declarations 
10.1.1 Aquati c inve rtebrat es(1) Whole or parts of mar ine or freshwater in­
vertebrat es, in all their life stages, other than 
species pathogen ic to humans and animals; 
with or without treatment such as fresh, fro­
zen, dried. Crude protein 
Crude fat 
Crude ash 
10.2.1 By-products from aqua ­
tic animals (1) Originating from establishments or plants 
prepar ing or manufact uring products for hu­
man consump tion; with or without treatment 
such as fresh, frozen, dried. Crude protein 
Crude fat 
Crude ash 
10.3.1 Crustacea meal (2) Product obtained by heating, pressing and 
drying whole or parts of crustacean including 
wild and farmed shrimp. Calcium 
Ash insoluble in HCl if > 5 % 
10.4.1 Fish (2) Whole or parts of fish: fresh, frozen, cook ed, 
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 manufa c­
ture of fishmeal whic h has been separated 
and stabilised by acidification or drying. Crude protein 
Crude fat 
Moisture if > 5 % 
10.4.4 Fish prot ein, hydrolysed Proteins obtained by hydrolysis of whole or 
parts of fish, which can be concentrat ed 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 fol­
lowed by centr ifugation to remo ve wate r (may 
include species specifi c details e.g. cod liver 
oil). Crude fat 
Moisture if > 1 % 
10.4.7 Fish oil, hydrogenat ed Oil obtained from hydrogenation of fish oil Moisture if > 1 % 21.6.2017 L 159/100 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
10.4.8 Fish oil stear ine [Win ­
terized fish oil] Fraction of fish oil with a high cont ent of sa­
turated fats obtained during the refining of 
crude fish oil to refined fish oil using the pro­
cess winte rization in which the saturated fats 
are congealed and subsequently collect ed. Crude fat 
Moisture if > 1 % 
10.5.1 Krill oil Oil obtained from cook ed and pressed mar ine 
planktonic krill followed by centr ifugation to 
remo ve water . Moisture if > 1 % 
10.5.2 Krill prote in concen ­
trate, hydrolysed Product obtained by the enzymatic hydrolysis 
of whole or parts of krill, often concentrat ed 
by drying. Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 % 
10.6.1 Mar ine annelid meal Product obtained by heating and drying whole 
or parts of mar ine annelids, including Nereis 
virens M. Sars. Crude fat 
Ash if > 20 % 
Moisture if > 8 % 
10.7.1 Mar ine zooplankton 
meal Product obtained by heating, pressing and 
drying mar ine zooplankt on e.g. krill. Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 % 
10.7.2 Mar ine zooplankton oil Oil obtained from cook ed and pressed mar ine 
zooplankton followed by centr ifugation to re­
move wate r. Moisture if > 1 % 
10.8.1 Mollusc meal Product obtained 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 obtained by heating, pressing and 
drying whole squid or parts of squid. Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 % 
10.10.1 Starf ish meal [sea star 
meal] Product obtained by heating, pressing and 
drying whole Asteroidea or parts of Astero idea. Crude protein 
Crude fat 
Crude ash, if > 20 % 
Moisture if > 8 % 
(1)  The name shall be supplement ed by the species. 
(2)  The name shall be supplement ed by the species when produced from farmed fish/cr ustacea as relevant.  21.6.2017 L 159/101 Official Jour nal of the European Union EN     11. Miner als and products derived thereof 
Feed mate rials in this chapt er containing animal products shall fullfil the requirements of the Regulation (EC) 
No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restr ictions in use according to Regulation  
(EC) No 999/2001 
Number Name Descr iption Compu lsory declarations 
11.1.1 Calcium carbonate (1); 
[limestone] Product obtained by grinding sources of cal­
cium carbonat e (CaCO3), such as limestone or 
by precipitation from acid solution. 
May contain up to 0,25 % prop ylene glycol. 
May contain up to 0,1 % grinding aids. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.2 Calcareous mar ine 
shells Product of natural origin, obtained from ma­
rine shells, ground or granulated, such as 
oyster shells or seashells. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.3 Calcium and magne ­
sium carbonate Natural mixture of calcium carbonate (CaCO3) 
and magnesium carbonat e (MgCO3). May con­
tain 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 mar ine algae , ground or granulate d. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.5 Lithothamn Product of natural origin obtained from calcar ­
eous mar ine algae (Phymatolithon calcareu m  
(Pall.)), ground or granulated. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.6 Calcium chlor ide Calcium chlor ide (CaCl2). May contain up to 
0,2 % barium sulphat e. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.7 Calcium hydroxide Calcium hydro xide (Ca(OH)2). 
May contain up to 0,1 % grinding aids. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.8 Calcium sulphat e anhy­
drous Calcium sulphat e anhydrous (CaSO4) obtained 
by grinding calcium sulphat e anhydrous or de­
hydration of calcium sulphate dihydrat e. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.9 Calcium sulphat e hemi ­
hydrat e Calcium sulphate hemihydrat e (CaSO4 × 
½ H2O) obtained by partially dehydrating cal­
cium sulphat e dihy drate. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.10 Calcium sulphat e dihy ­
drate Calcium sulphate dihydrat e (CaSO4 × 2H2O) 
obtained by grinding calcium sulphate dihy ­
drate or hydration of calcium sulphate hemihy ­
drate. 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 
Org anic acid 21.6.2017 L 159/102 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.1.12 Calcium oxide Calcium oxide (CaO) obtained from calcination 
of naturally occur ring limeston e. 
May contain up to 0,1 % grinding aids. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.13 Calcium gluconat e Calcium salt of gluconic acid generally ex­
pressed as Ca(C6H11O7)2 and its hydrated 
forms. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.15 Calcium sulphat e/carbo ­
nate Product obtained during the manuf actur ing of 
sodium carbonate. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.16 Calcium pidolat e Calcium L-pidolate (C10H12CaN2O6). May con­
tain up to 5 % glutamic acid. Calcium 
Ash insoluble in HCl if > 5 % 
11.1.17 Calcium carbonate-m ag­
nesium oxide Product obtained by heating of natural calcium 
and magnesium containing substances like do­
lomit e. 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 %, 
Iron conte nt as Fe2O3 if> 5 %. 
11.2.2 Magnesium sulphat e 
heptah ydrat e Magnesium sulphate (MgSO4 × 7 H2O). Magnesium 
Sulphur 
Ash insoluble in HCl if > 15 % 
11.2.3 Magnesium sulphat e 
monohydrat e Magnesium sulphate (MgSO4 × H2O). Magnesium 
Sulphur 
Ash insoluble in HCl if > 15 % 
11.2.4 Magnesium sulphat e an­
hydrous Anh ydrous magnesium sulphate (MgSO4). Magnesium 
Sulphur 
Ash insoluble in HCl if > 10 % 
11.2.5 Magnesium propionat e Magnesium propionate (C6H10MgO4). Magnesium 
11.2.6 Magnesium chlor ide Magnesium chlor ide (MgCl2) or solution ob­
tained by natural concentration of sea water 
after deposit of sodium chlor ide. Magnesium 
Chlor ine 
Ash insoluble in HCl if > 10 % 
11.2.7 Magnesium carbonate Natural magnesium carbonate (MgCO3). Magnesium 
Ash insoluble in HCl if > 10 % 
11.2.8 Magnesium hydroxide Magnesium hydroxide (Mg(OH)2). Magnesium 
Ash insoluble in HCl if > 10 % 21.6.2017 L 159/103 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.2.9 Magnesium potassium 
sulphate Magnesium potassium sulphate (K2Mg(SO4)2 × 
nH2O, n = 4,6). Magnesium 
Potassium 
Ash insoluble in HCl if > 10 % 
11.2.10 Magnesium salts of or­
ganic acids (2) Magnesium salts of edible organic acids with at 
least 4 carbon atoms . Magnesium 
Org anic acid 
11.2.11 Magnesium gluconat e Magnesium salt of gluconic acid general ly ex­
pressed as Mg(C6H11O7)2 and its hydrated 
forms. Magnesium 
Ash insoluble in HCl if > 5 %     
11.2.13 Magnesium pidolat e Magnesium L-pidolate (C10H12MgN2O6). May 
contain up to 5 % glutamic acid. Magnesium 
Ash insoluble in HCl if > 5 % 
11.3.1 Dicalcium phos ­
phate (3)(4); [calcium 
hydrog en orthophos ­
phate] Calcium monoh ydrogen phosphat e obtained 
from bones or inorg anic sources (CaHPO4 × 
nH2O, n = 0 or 2) 
Ca/P > 1,2 
May contain up to 3 % chlor ide expressed as 
NaCl. Calcium 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
Ash insoluble in HCl if > 5 % 
11.3.2 Monodicalcium phos ­
phate Product compo sed of dicalcium phosphat e 
and monocalcium phosphat e (CaHPO4 × 
Ca(H2PO4)2 × nH2O, n = 0 or 1) 
0,8 < Ca/P < 1,3 Total phosphor us, 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.3 Monocalcium phos ­
phate; [calcium tetrahy ­
drogen dior thophos ­
phate] Calcium-bis dihy drogen phosphat e (Ca(H2PO4)2 
× nH2O, n = 0 or 1) 
Ca/P < 0,9 Total phosphor us 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.4 Tricalcium phos ­
phate (4); [tricalcium 
orthophosphate] Tricalcium phosphate from bones or inorganic 
sources (Ca3(PO4)2 × H2O) or hydro xyl apatite  
(Ca5(PO4)3OH) 
Ca/P > 1,3 Calcium 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
Ash insoluble in HCl if > 5 % 
11.3.5 Calcium-magnesium 
phosphate Calcium-magnesium phosphat e (Ca3Mg3(PO4)4). Calcium 
Magnesium 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.6 Defluor inate d phos ­
phate Product obtained from inorg anic sources, cal­
cined and further heat treated. Total phosphor us 
Calcium 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
Ash insoluble in HCl if > 5 % 21.6.2017 L 159/104 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.3.7 Dicalcium pyrophos ­
phate; [Dicalcium di­
phosphate] Dicalcium pyrophosphat e(Ca2P2O7). Total phosphor us 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.8 Magnesium phosphat e Product consisting of monobasic and/or di-ba ­
sic and/or tri-basic magnesium phosphate. Total phosphor us 
Magnesium 
P insoluble in 2 % citric acid if 
> 10 % 
Ash insoluble in HCl if > 10 % 
11.3.9 Sodium-calcium-magne ­
sium phosphate Product consisting of sodium-calcium-magne ­
sium phosphat e. Total phosphor us 
Magnesium 
Calcium 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.10 Monosodium phos ­
phate; [Sodium dihy dro­
gen orthophosphate] Monosodium phosphat e 
(NaH2PO4 × nH2O; n = 0, 1 or 2) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.11 Disodium phosphat e; 
[Disodium hydrogen 
orthophosphate] Disodium phosphat e (Na2HPO4 × nH2O; n = 0, 
2, 7 or 12) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.12 Trisodium Phosphat e; 
[Trisodium orthophos ­
phate] Trisodium phosphate (Na3PO4 × nH2O; n = 0, 
1/2, 1, 6, 8 or 12) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.13 Sodium pyrophosphate; 
[Tetrasodium diphos ­
phate] Sodium pyrophosphat e (Na4P2O7 × nH2O; 
n = 0 or 10) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.14 Monopotassium phos ­
phate; [Potassium dihy ­
drogen orthophosphate] Monopotassium phosphat e (KH2PO4) Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.15 Dipotassium phosphat e; 
[Di-potassium hydrogen 
orthophosphate] Dipotassium phosphat e (K2HPO4 × nH2O; 
n = 0, 3 or 6) Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 21.6.2017 L 159/105 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.3.16 Calcium sodium phos ­
phate Calcium sodium phosphat e (CaNaPO4) Total phosphor us 
Calcium 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.17 Monoammonium phos ­
phate; [Ammonium di­
hydrog en orthophos ­
phate] Monoammonium phosphat e (NH4H2PO4) Total nitrogen 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.18 Diammonium phos ­
phate; [Diammonium 
hydrog en orthophos ­
phate] Diammonium phosphat e ((NH4)2HPO4) Total nitrogen 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.19 Sodium tripolyphos ­
phate; [Penta sodium 
triphosphate] Sodium tripolyphosphat e (Na5P3O10 × nH2O; 
n = 0 or 6) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.20 Sodium magnesium 
phosphate Sodium-magnesium phosphat e (MgNaPO4) Total phosphor us 
Magnesium 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.21 Magnesium hypophos ­
phite Magnesium hypophosphite (Mg(H2PO2)2 × 
6H2O) Magnesium 
Total phosphor us 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.22 Degelatinised bone meal Dege latinised, sterilised and ground bones 
from which the fat has been remo ved. Total phosphor us 
Calcium 
Ash insoluble in HCl if > 10 % 
11.3.23 Bone ash Mineral residues from the incineration, com ­
bustion or gasification of animal by-products. Total phosphor us 
Calcium 
Ash insoluble in HCl if > 10 % 
11.3.24 Calcium polyphosphate Heterogen eous mixtures of calcium salts of 
condensed polyphosphor ic acids of general 
formula H(n + 2)PnO(3n + 1) where ‘n’ is not less 
than 2. Total phosphor us 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.25 Calcium dihy drogen di­
phosphate Monocalcium dihydrog en pyrophosphat e  
(CaH2P2O7) Total phosphor us 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 21.6.2017 L 159/106 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.3.26 Magnesium acid pyro­
phosphate Magnesium acid pyrophosphat e (MgH2P2O7) 
Produced from purified phosphor ic acid and 
purified magnesium hydroxide or magnesium 
oxide by evaporation of water and condensa ­
tion of the orthophosphate to diphosphat e. Total phosphor us 
Magnesium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.27 Disodium dihy drogen 
diphosphate Disodium dihydrog en diphosphat e (Na2H2P2O7) Total phosphor us 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.28 Trisodium diphosphat e Trisodium monohydrog en diphosphat e (anh y­
drous: Na3HP2O7; monoh ydrate : Na3HP2O7 × 
nH2O; n = 0, 1 or 9) Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.29 Sodium polyphosphate; 
[Sodium hexametaphos ­
phate] Heterogen eous mixtures of sodium salts of lin­
ear condensed polyphosphor ic acids of general 
formula H(n + 2)PnO(3n + 1) where ‘n’ is not less 
than 2. Total phosphor us 
Sodium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.30 Tripotassium phosphat e Tripotassium monophosphat e (K3PO4 × nH2O; 
n = 0, 1, 3, 7 or 9) Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.31 Tetrapotassium di-phos ­
phate Tetrapotassium pyrophosphate (K4P2O7 × 
nH2O; n = 0, 1 or 3) Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.32 Pentapotassium tri- 
phosphate Pentapotassium tri-polyphosphate (K5P3O10) Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.33 Potassium polyphos ­
phate Heterogen eous mixtures of potassium salts of 
linear condensed polyphosphor ic acids of gen­
eral formula H(n + 2)PnO(3n + 1) where ‘n’ is not 
less than 2. Total phosphor us 
Potassium 
P insoluble in 2 % citric acid if 
> 10 % 
11.3.34 Calcium sodium poly ­
phosphate Calcium sodium polyphosphate. Total phosphor us 
Sodium 
Calcium 
P insoluble in 2 % citric acid if 
> 10 % 
11.4.1 Sodium chlor ide(1) Sodium chlor ide (NaCl) or product obtained by 
evaporative crystallisation from brine (satu ­
rated or depleted in another process) (vacuum 
salt) or evaporation of seawat er (mar ine salt 
and solar salt) or grinding rock salt. Sodium 
Ash insoluble in HCl if > 10 % 21.6.2017 L 159/107 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.4.2 Sodium bicarbonat e [so­
dium hydrogencarbo ­
nate] Sodium bicarbonate (NaHCO3) Sodium 
Ash insoluble in HCl if > 10 % 
11.4.3 Sodium/ammonium (bi) 
carbonate [sodium/am ­
monium (hydrogen)car ­
bonate] Product obtained during the production of so­
dium carbonate and sodium bicarbonate, with 
traces of ammonium bicarbonate (ammonium 
bicarbonat e max. 5 %) Sodium 
Ash insoluble in HCl if > 10 % 
11.4.4 Sodium carbonate Sodium carbonate (Na2CO3) Sodium 
Ash insoluble in HCl if > 10 % 
11.4.5 Sodium sesquicarbonat e 
[trisodium hydrogendi ­
carbonate] Sodium sesquicarbonate (Na3H(CO3)2) Sodium 
Ash insoluble in HCl if > 10 % 
11.4.6 Sodium sulphate Sodium sulphate (Na2SO4) 
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 
Org anic acid 
11.5.1 Potassium chlor ide Potassium chlor ide (KCl) or product obtained 
by grinding natural sources of potassium 
chlor ide Potassium 
Ash insoluble in HCl if > 10 % 
11.5.2 Potassium sulphate Potassium sulphat e (K2SO4) Potassium 
Ash insoluble in HCl if > 10 % 
11.5.3 Potassium carbonate Potassium carbonate (K2CO3) Potassium 
Ash insoluble in HCl if > 10 % 
11.5.4 Potassium bicarbonate 
[potassium hydrogen 
carbonate] Potassium bicarbonat e (KHC O3) Potassium 
Ash insoluble in HCl if > 10 % 
11.5.5 Potassium salts of or­
ganic acids (2) Potassium salts of edible organic acids with at 
least 4 carbon atoms . Potassium 
Org anic acid 
11.5.6 Potassium pidolat e Potassium L-pi dolat e (C5H6KNO3). May contain 
up to 5 % glutamic acid. Potassium 
Ash insoluble in HCl if > 5 % 
11.6.1 Flower of sulphur Powder obtained from natural deposits of the 
mineral. Also, product obtained from oil refin ­
ery production as practised by sulphur manu ­
facturers. Sulphur 21.6.2017 L 159/108 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
11.7.1 Attapulgi te Natural magnesium-aluminium-silicon mineral. Magnesium 
11.7.2 Quar tz Naturally occur ring mineral obtained by grind­
ing sources of quar tz. 
May contain up to 0,1 % grinding aids.  
11.7.3 Cristobalite Silicon dioxide (SiO2) obtained from the re- 
crystallisation of quar tz. 
May contain up to 0,1 % grinding aids.  
11.8.1 Ammonium sulphate Ammonium sulphate ((NH4)2SO4) obtained by 
chemical synthesis. May be presented in the 
form of an aqueous solution. Nitrog en expressed as crude 
prot ein 
Sulphur 
11.8.3 Ammonium salts of or­
ganic acids (2) Ammonium salts of edible organic acids with 
at least 4 carbon atoms. Nitrog en expressed as crude 
prot ein 
Org anic acid 
11.8.4 Ammonium lactate Ammonium lactate (CH3CHOHCOONH4). In­
cludes the Ammonium lactate produced by fer­
mentation with Lactobacillus delbr ueckii ssp. Bul­
garicus, Lactococcus lactis ssp., Leuconostoc 
mesentero ides, Streptococcus thermophilus, Lactoba ­
cillus spp, or Bifidobacter ium spp., containing 
not less than 44 % Nitroge n expressed as crude 
prot ein. 
May contain up to 2 % phosphor us, 2 % potas ­
sium, 0,7 % magnesium, 2 % sodium, 2 % sul­
phat es 0,5 % chlorides, 5 % sugars and 0,1 % 
silicone antif oam. Nitrog en expressed as crude 
prot ein 
Crude ash 
Potassium if > 1,5 % 
Magnesium if > 1,5 %, 
sodium if > 1,5 % 
11.8.5 Ammonium acetat e Ammonium acetate (CH3COONH4) in aqueous 
solution, containing not less than 55 % Am­
monium acetate . Nitrog en expressed as crude 
prot ein 
11.9.1 Flint [gizzard] grit Product obtained by crushing naturally occur ­
ring mineral in the form of gravel Particle size 
11.9.2 [Gizzard] Redstone Product obtained by crushing and milling of 
products derived from the burning of clay Particle size 
Moisture if > 2 % 
(1)  The nature of the source may be indicat ed additionally in the name or replace it. 
(2)  The name shall be amended or supplement ed to specify the organic acid. 
(3)  The manufactur ing process may be included in the name. 
(4)  The name shall be supplement ed by ‘from bones ’ where appropr iate.  21.6.2017 L 159/109 Official Jour nal of the European Union EN     12. Products and by-products obtained by fermentation using micro-org anisms, inactivated resulting in absence of live micro- 
organisms 
Feed mater ials liste d in this chap ter that are or are produced from genetically modified organisms, or result from 
a fermentation process involving genetically modifi ed micro-organisms shall be compl iant with Regulation (EC) 
No 1829/2003 on genetically modified feed and food. 
Number Name Descr iption Compulsory Declarations 
12.1.1 Product from Methyl o­
philus methyl otrophus 
rich in protein (1)(2) Fermentation product obtained by culture of 
Methylophilus methyl otrophus (NCIMB strain 
10.515) on methanol, the crude protein is at 
least 68 % and the reflectance index at least 
50. Crude protein 
Crude ash 
Crude fat 
Propionic acid if > 0,5 % 
12.1.2 Product from Methyl o­
coccus capsulatus (Bath), 
Alca ligenes acido vorans, 
Bacillus brevis and Bacil ­
lus firmus rich in pro­
tein(1)(2) Fermentation product obtained by culture of 
Methylococcus capsulatus (Bath) (NCIMB strain 
11132), Alcaligenes acidovor ans (NCIMB strain 
13287), Bacillus brevis (NCIMB strain 13288) 
and Bacillus firmus (NCIMB strain 13289) on 
natural gas (appro x. 91 % methane, 5 % 
ethane, 2 % propane, 0,5 % isobutane, 0,5 % 
n-butane), ammonia, and mineral salts, the 
crude prot ein is at least 65 %. Crude protein 
Crude ash 
Crude fat 
Propionic acid if > 0,5 % 
12.1.3 Product from Escher ichia 
coli rich in protein (1)(2) Fermentation by-pro duct from the production 
of amino acids by culture of Escher ichia coli 
K12 on substrate s of vegetable or chemical 
origin, ammonia or mineral salts; it may be 
hydrolysed. Crude protein 
Propionic acid if > 0,5 % 
12.1.4 Product from Corynebac ­
terium glutamicum rich 
in prote in(1)(2) Fermentation by-pro duct from the production 
of amino acids by culture of Corynebacter ium 
glutamicum on substrate s of veget able or 
chemical origin, ammonia or mineral salts, it 
may be hydrolysed. Crude protein 
Propionic acid if > 0,5 % 
12.1.5 Yeasts [brewers' 
yeast] (1)(2) All yeasts obtained from (4) Saccharom yces cere­
visiae, Saccharom yces carlsberg ensis, Kluyver omyces 
lactis, Kluyv eromyces fragilis, Torulaspor a del­
brueckii, Cyberlindner a jadinii (3), Saccharom yces 
uvaru m, Sacchar omyces ludwigii or Brettanomyces 
ssp. on substrates mostly of vege table origin 
such as molasses, sugar syrup, alcohol, distil ­
lery residues, cereals and products containing 
starch, fruit juice, whey , lactic acid, suga r, hy­
drolysed vege table fibres and fermentation nu­
trients such as ammonia or mineral salts. Moisture if < 75 % or > 97 % 
If moisture < 75 %: 
Crude protein 
Propionic acid if > 0,5 %  
12.1.6 Mycelium silage from 
the production of peni ­
cillin (1)(2) Mycelium (nitrogenous compo unds), wet by- 
product from the production of penicillin by 
Penicillium chrysogenum (ATCC48271) on dif­
ferent sources of carbohydrat es and their hy­
drolysates, heat treated and ensiled by means 
of Lactobacillus brevis, plantar um, sake , colli­
noides and Streptococcus lactis to inactive the 
penicillin, Nitroge n expressed as crude protein 
is at least 7 %. Nitrog en expressed as crude 
prot ein 
Crude ash 
Propionic acid if > 0,5 % 21.6.2017 L 159/110 Official Jour nal of the European Union EN     Number Name Descr iption Compulsory Declarations 
12.1.7 Yeasts from biodiesel 
process (1)(2) All yeasts and parts(6) thereof obtained 
from (4) Yarrowia lipolytica grown on vegetable 
oils and degumming and glycerol fractions 
formed during biofuel production. Moisture if < 75 % or > 97 % 
If moisture < 75 %: 
Crude protein 
Propionic acid if > 0,5 %  
12.1.8 Product from Lactobacil ­
lus species rich in pro­
tein(1)(2) Fermentation product obtained from culture 
of Lactobacillus on substrate s mostly of veg­
etable origin such as molasses, sugar syrup, 
alcohol, distiller y residues, cereals and prod ­
ucts containing starch , fruit juice, whey , lactic 
acid, sugar , hydrolysed vegetable fibres and 
fermentation nutr ients such as ammonia or 
mineral salts. The product may be dried. Crude protein 
Crude ash 
Propionic acid if > 0,5 % 
12.1.9 Product from Tricho­
derma viride rich in pro­
tein(1)(2) Fermentation product obtained from culture 
of Trichoder ma viride on substrates mostly of 
vegetable origin such as molasses, sugar 
syrup, alcohol, distiller y residues, cereals and 
products containing starch , fruit juice, whe y, 
lactic acid, sugar , hydrolysed vege table fibres 
and fermentation nutr ients such as ammonia 
or mineral salts. The product may be dried Crude protein 
Crude ash 
Propionic acid if > 0,5 % 
12.1.10 Product from Bacillus 
subtilis rich in pro­
tein(1)(2) Fermentation product obtained from culture 
of Bacillus subtilis on substrates mostly of veg­
etable origin such as molasses, sugar syrup, 
alcohol, distiller y residues, cereals and prod ­
ucts containing starch , fruit juice, whey , lactic 
acid, sugar , hydrolysed vegetable fibres and 
fermentation nutr ients such as ammonia or 
mineral salts. The product may be dried Crude protein 
Crude ash 
Propionic acid if > 0,5 % 
12.1.11 Product from Aspergillus 
oryzae rich in pro­
tein(1)(2) Fermentation product obtained from culture 
of Aspergillus oryzae on substrates mostly of 
vegetable origin such as molasses, sugar 
syrup, alcohol, distiller y residues, cereals and 
products containing starch , fruit juice, whe y, 
lactic acid, sugar , hydrolysed vege table fibres 
and fermentation nutr ients such as ammonia 
or mineral salts. The product may be dried. Crude protein 
Crude ash 
Propionic acid if > 0,5 % 
12.1.12 Yeasts products (1)(2) All yeasts parts(6) obtained from (4) Saccharo ­
myces cerevisiae, Saccharom yces carlsberg ensis, 
Kluyver omyces lactis, Kluyv eromy ces fragilis, Toru­
laspor a delbr ueckii, Cyberlindner a jadinii (3), Sac­
charomy ces uvarum, Saccharomy ces ludwigii or 
Brettanomy ces ssp. on substrates mostly of veg­
etable origin such as molasses, sugar syrup, 
alcohol, distiller y residues, cereals and prod ­
ucts containing starch , fruit juice, whey , lactic 
acid, sugar , hydrolysed vegetable fibres and 
fermentation nutr ients such as ammonia or 
mineral salts. Moisture if < 75 % or > 97 % 
If moisture < 75 %: 
Crude protein 
Propionic acid if > 0,5 %  21.6.2017 L 159/111 Official Jour nal of the European Union EN     Number Name Descr iption Compulsory Declarations 
12.2.1 Vinasses [condensed 
molasses soluble] (2)(5) By-products derived from the industr ial pro­
cessing of musts/w orts issued from microbial 
fermentation processes such as alcohol, or­
ganic acids or yeast manuf acture. They are 
composed of the liquid/paste fraction ob­
tained after the separation of the fermentation 
musts/wor ts. They may also include dead cells 
and/or parts(6) thereof of the fermentation 
micro-organisms used. The substrates are 
mostly of vege table origin such as molasses, 
sugar syrup, alcohol, distiller y residues, cereals 
and products containing starch, fruit juice, 
whey , lactic acid, sugar, hydrolysed vegetable 
fibres and fermentation nutr ients such as am­
monia or mineral salts. Crude protein 
Substrate and indication of pro­
duction process as appropr iate 
12.2.2 By-products from the 
production of L-glut a­
mic acid (2)(5) By-products from the production of L-gluta­
mic acid by fermentation with Corynebacter ium 
melassecola on substrate composed of sucrose, 
molasses, starc h products and their hydroly ­
sates, ammonium salts and other nitrogenous 
compounds. Crude protein 
12.2.3 By-products from the 
production of L-lysine- 
monoh ydrochlor ide 
with Brev ibacter ium lacto ­
ferm entum (2)(5) By-products from the production of L-Lysine 
monohydroc hlor ide by fermentation with Bre­
vibacter ium lactofer mentum on substrate com ­
posed of sucrose, molasses, starch products 
and their hydrolysates, ammonium salts and 
other nitrogen ous compo unds. Crude protein 
12.2.4 By-products from the 
production of amino 
acids with Corynebacte ­
rium glutamicum (2)(5) By-products from the production of amino 
acids by fermentation with Corynebacter ium 
glutamicum on substrate of vege table or chem ­
ical origin, ammonia or mineral salts. Crude protein 
Crude ash 
12.2.5 By-products from the 
production of amino 
acids with Escher ichia 
coli K12 (2)(5) By-products from the production of amino 
acids by fermentation with Escher ichia coli K12 
on substrate of vege table or chemical origin, 
ammonia or mineral salts. Crude protein 
Crude ash 
12.2.6 By-product of enzyme 
production with Asper ­
gillus niger (2)(5) By-product of fermentation of Aspergillus niger 
on wheat and malt for enzyme production. Crude protein 
12.2.7 Polyh ydro xybutyrate 
from fermentation with 
Ralstonia eutropha (2) Product containing 3-hydro xybutyrate and 
3-hydro xyvalerate, produced via fermentation 
with Ralstonia eutropha, and non-viable bacte ­
rial protein meal remaining from the pro­
ducing bacteri a and fermentation broth.  
(1)  Products obtained from the biomass of specific micro-org anisms grown on certain substrates. May contain up to 0,3 % antif oaming 
agents, 1,5 % filtration/clar ifying agents and 2,9 % propionic acid. 
(2)  Microorganisms used in the ferm entation have been inactivated with the result that no such microorganisms are viable in the feed 
materials. 
(3)  Cultivation on n-alkanes is prohibited (Regulation (EU) No 568/2010). 
(4)  The used name of the yeast strains may vary from the scientif ic taxonom y. Theref ore, synonym s of the yeast strains listed could 
also be used. 
(5)  Other fermentation by-products. May contain up to 0,6 % antif oaming agents, 0,5 % antiscaling agents and 0,2 % sulphites. 
(6)  Parts means any soluble and insoluble fractions of the yeast including from the membrane or the inner parts of the cell.  21.6.2017 L 159/112 Official Jour nal of the European Union EN     13. Miscellaneous 
Feed mate rials in this chapt er containing animal products shall fullfil the requirements of the Regulation (EC) 
No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restr ictions in use according to Regulation  
(EC) No 999/2001 
Number Name Descr iption Compu lsory declarations 
13.1.1 Products from the ba­
kery and pasta industr y Products obtained during and from the pro­
duction of bread, biscuits, wafers or pasta. 
They may be dried. Starc h 
Total sugars, calculat ed as su­
crose, 
Crude fat, if > 5 % 
13.1.2 Products from the pas­
try industr y Products obtained during and from the pro­
duction of pastr y and cakes. They may be 
dried. Starc h 
Total sugars, calculat ed as su­
crose, 
Crude fat, if > 5 % 
13.1.3 Products of the break ­
fast cereal manuf acture 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 unp rocessed forms. 
They may be dried. Crude protein, if > 10 % 
Crude fibre 
Crude oils/fats, if > 10 %, 
Starc h, if > 30 % 
Total sugars, calculat ed as su­
crose, if > 10 % 
13.1.4 Products from the con­
fectioner y industr y Products obtained during and from the pro­
duction of sweets, including chocolate goods. 
They may be dried. Starc h 
Crude fat, if > 5 % 
Total sugars, calculat ed as su­
crose 
13.1.5 Products of the ice- 
cream industr y Products obtained during the production of 
ice-cream. They may be dried. Starc h 
Total sugars, calculat ed as su­
crose, 
Crude fat 
13.1.6 Products and by-prod ­
ucts from processing 
fresh fruits and veg­
etables (1) Products obtained when processing fresh fruit 
and veget ables (including peel, whole pieces 
of fruit/vege tables, and mixtures thereof). 
They may have been dried, or frozen. Starc h 
Crude fibre 
Crude fat, if > 5 % 
Ash insoluble in HCl, if > 3,5 % 
13.1.7 Products from the pro­
cessing of plants (1) Products obtained from freezing or drying 
whole plants or their parts. Crude Fibre 
13.1.8 Products from process ­
ing of spices and sea­
sonings (1) Products obtained from freezing or drying 
spices and seasonings or their parts. Crude protein, if > 10 % 
Crude fibre 
Crude oils/fats, if > 10 %, 
Starc h, if > 30 % 
Total sugars, calculat ed as su­
crose, if > 10 % 21.6.2017 L 159/113 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
13.1.9 Products from the pro­
cessing of herbs (1) Products obtained from crushing, grinding, 
freezing or drying herbs or their parts. Crude Fibre 
13.1.10 Products from the po­
tato processing industr y Products obtained when processing potatoes. 
They may have been dried or frozen. Starc h 
Crude fibre 
Crude fat, if > 5 % 
Ash insoluble in HCl, if > 3,5 % 
13.1.11 Products and by-prod ­
ucts of the sauces pro­
duction Substances from the sauces-production that 
are intended or where it is reasonable to ex­
pect that they can be consumed by humans in 
their processed, partially processed or unpro ­
cessed forms. They may be dried. Crude fat 
13.1.12 Products and by-prod ­
ucts from the savoury 
snac ks industr y Products and by-pro ducts of the savoury 
snacks industr y obtained during and from the 
production of savoury snacks — potato chips, 
potato and/or cereal based snacks (direct ex­
truded, dough based and pelleted snac ks) and 
nuts. Crude fat 
13.1.13 Products from the 
ready-t o-eat food indus ­
try Products obtained during the production of 
ready to eat food. They may be dried. Crude fat, if > 5 % 
13.1.14 Plants by-products from 
spirits production Solid products from plants (including berries 
and seeds such as anise) obtained after ma­
ceration of these plants in an alcoholic solu ­
tion 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 un­
saleable as a human beverage. Alcohol content 
Moisture if < 75 % 
13.1.16 Sweet flavored drink Products from the soft drink industr y ob­
tained from the production of sweet flavoured 
soft drinks or from unpa cked non-mark etable 
sweet-f lavoured soft drinks. 
They may be concentrated or dried. Total sugars, calculat ed as su­
crose. 
Moisture if > 30 % 
13.1.17 Fruit Syrup Products from the fruit syrup industr y ob­
tained from the manufacture of fruit syrup 
for human consump tion Total sugars, calculat ed as su­
crose 
Moisture if > 30 % 
13.1.18 Sweet flavored syrup Products from the sweet flavored syrup indus ­
try obtained from the production of syrup or 
from unpa cked non-mark etable syrup. 
They may be concentrated or dried. Total sugars, calculat ed as su­
crose. 
Moisture if > 30 % 21.6.2017 L 159/114 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
13.2.1 Caramelised sugars Product obtained by the controlled heating of 
any suga r. Total sugars, calculat ed as su­
crose 
13.2.2 Dextrose Dextrose is obtained after hydrolysis of starch 
and consists of purified, crystallised glucose, 
with or without crystal water .  
13.2.3 Fructo se Fructose as purified crystalline powder . It is 
obtained from glucose in glucose syrup by the 
use of glucose isomerase and from sucrose in­
version.  
13.2.4 Glucose syrup Glucose syrup is a purified and concentrat ed 
aqueous solution of nutr itive saccharides ob­
tained through hydrolysis from starch. It may 
be dried Moisture if > 30 % 
13.2.5 Glucose molasses Product produced during refining process of 
glucose syrups. Total sugars, calculat ed as su­
crose 
13.2.6 Xylose Sugar extract ed from wood.  
13.2.7 Lactulose Semi-synthetic disacc haride (4-O-D-Galacto ­
pyranosyl-D-fr ucto se) obtained from lacto se 
through the isomer isation of glucose to fruc­
tose. Present in heat treated milk and milk 
products.  
13.2.8 Glucosamine (Chitosa ­
mine) (6) Amino sugar (monosacch aride) being part of 
the structure of the polysacch arides chitosan 
and chitin. Produced by the hydrolysis of 
crustacean and other arthropod exoske letons 
or by fermentation of grain such as corn or 
wheat. Sodium or Potassium, as appli ­
cable 
13.2.9 Xylo-oligosacchari de Chains of xylose molecules linked with β1–4 
bonds with degree of polymer ization ranging 
from 2 to 10 and produced from enzymatic 
hydrolysis of various feedstoc ks rich in hemi ­
cellulose. Moisture if > 5 % 
13.2.10 Gluco-oligosacc haride Product obtained by either fermentation or 
hydrolysis and/or physical ther mal treatment 
of glucose polymers, glucose, sucrose and 
maltose. Moisture if > 28 % 
13.3.1 Starc h(2) Starch. Starc h 
13.3.2 Starc h(2), pre-gelati ­
nised Product consisting of starc h expanded by heat 
treatment. Starc h 
13.3.3 Starc h(2) mixture Product consisting of native and/or modified 
food starch obtained from different botanical 
sources. Starc h 21.6.2017 L 159/115 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
13.3.4 Starc h(2) hydrolysates 
cake Product from starch hydrolysis liquor filtra ­
tion which consists of the following: prot ein, 
starch, polysacch arides, fat, oil and filter aid  
(e.g. diatomaceous earth, wood fibre ). Moisture if < 25 % or > 45 % 
If moisture < 25 %: 
—  Crude fat 
—  Crude prote in 
13.3.5 Dextr in Dextr in is partially acid hydrolysed starc h.  
13.3.6 Maltodext rin Maltodextr in is the partially hydrolysed starch  
13.4.1 Polydextrose Randomly bonded bulk polymer of glucose 
produced by ther mal polymer isation of 
D-Glucose.  
13.5.1 Polyols Product obtained by hydrogenati on or fer­
mentation and consisting of reduced mono, 
di- or oligosacc harides or polysacc harides.  
13.5.2 Isomalt Sugar alcohol obtained from sucrose after en­
zymatic conversion and hydrog enation.  
13.5.3 Mannit ol Product obtained by hydrogenati on or fer­
mentation and consisting of reduced glucose 
and/or fructo se.  
13.5.4 Xylitol Product obtained by hydrog enation and fer­
mentation of xylose.  
13.5.5 Sorbitol Product obtained by hydrog enation of glucose  
13.6.1 Acid oils from chemical 
refining (3) Product obtained during the deacidifi cation of 
oils and fats of veget able 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 compo nents of seeds, fruits or an­
imal tissues such as mono- and diglycerides, 
crude lecithin and fibres. Crude fat 
Moisture if > 1 % 
13.6.2 Fatty acids esterified 
with glycerol (4) Glycerides obtained by ester ification of fatty 
acids with glycerol. May contain up to 
50 ppm Nick el from hydrog enation. Moisture if > 1 % 
Crude fat 
Nickel if > 20 ppm 
13.6.3 Mono di and tri glycer­
ides 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 Nick el from hy­
drogenation. Crude fat 
Nickel if > 20 ppm 21.6.2017 L 159/116 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory 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 Nick el from hy­
drogenation. Crude fat (after hydrolysis) 
Moisture 
Ca or Na or K or Mg (when ap­
propr iate) 
Nickel if > 20 ppm 
13.6.5 Fatty acid distillat es 
from physical refin­
ing(3) Product obtained during the deacidifi cation of 
oils and fats of veget able or animal origin by 
means of distillation containing free fatty 
acids, oils or fats and natural compo nents 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 defi­
nition it consists of crude fatty acids C6-C24, 
aliphatic, linear , monocarbo xylic, saturated 
and unsaturate d. May contain up to 50 ppm 
Nick el from hydrog enation. 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 C6-C24, aliphatic, 
linear , monocarbo xylic, saturated and unsatu ­
rated. 
May contain up to 50 ppm Nick el from hy­
drogenation Crude fat 
Moisture if > 1 % 
Nickel if > 20 ppm 
13.6.8 Soap stoc ks(3) Product obtained during the deacidifi cation of 
vegetable oils and fats by means of aqueous 
calcium, magnesium, sodium or potassium 
hydro xide solution, containing salts of fatty 
acids, oils or fats and natural compo nents of 
seeds, fruits or animal tissues such as mono- 
and diglycerides, crude lecithin and fibres. Moisture if < 40 and > 50 % 
Ca or Na or K or Mg, as appro ­
priate 
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 atom s ester ified with organic 
acids. Crude fat 
13.6.10 Sucrose esters of fatty 
acids (4) Esters of saccharose and fatty acids. Total sugars, calculat ed as su­
crose 
Crude fat 
13.6.11 Sucrog lycerides of fatty 
acids (4) Mixture of esters of sacchar ose and mono and 
di-glycerides of fatty acids. Total sugars, calculat ed as su­
crose 
Crude fat 
13.6.12 Palmito ylglucosamine Lipid organic compo und present in the roots 
of man y plants and particularly in most legu ­
minous plants. It is produced by acylation of 
D-glucosamine with palmitic acid. May con­
tain up to 0,5 % acet one. Moisture if > 2 %, 
Crude fat 21.6.2017 L 159/117 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
13.6.13 Salt of lactylates of fatty 
acids Non-g lyceride ester of fatty acids. The product 
can be a calcium, magnesium, sodium or po­
tassium salt of fatty acids ester ified with lactic 
acid. It may contain the salts of free fatty acids 
and lactic acid. Crude fat 
Moisture if > 1 % 
Nickel if > 20 ppm 
Ca or Na or K or Mg as appro ­
priate 
13.8.1 Glycerine, crude 
[Gly cerol, crude] By-product obtained from: 
—the oleoc hemical process of oil/fat split ­
ting to obtain fatty acids and sweet wate r, 
followed by concentration of the sweet 
water to get crude glycerol or by transes ­
terif ication (may contain up to 0,5 % 
methanol) of natural oils/fats to obtain 
fatty acid meth yl esters and sweet wate r, 
followed by concentration of the sweet 
water to get crude glycerol; 
—  the production of biodiesel (methyl or 
ethyl esters of fatty acids) by transesteri fi­
cation of oils and fats of unspecified veg­
etable and animal origin. Mineral and or­
ganic salts might remain in the glycerine  
(up to 7,5 %). 
May contain up to 0,5 % Methanol and up to 
4 % of Matt er Organic Non Glycerol (MONG) 
compr ising of Fatty Acid Methyl Este rs, Fatty 
Acid Ethyl Esters, Free Fatty Acids and Glycer­
ides; 
—  saponif ication of oils/fats of vege table or 
animal origin, normally with alkali/alka ­
line earths, to obtain soaps. 
May contain up to 50 ppm Nick el from hy­
drogenation. Glycerol 
Potassium if > 1,5 % 
Sodium if > 1,5 % 
Nickel if > 20 ppm 
13.8.2 Glycerine 
[Gly cerol] Product obtained from: 
—  the oleochemical process of (a) oil/fat 
splitting followed by concentration of 
sweet wate rs and refining by distillation  
(see part B, glossar y of processes, entr y 20) 
or ion-exc hange process; (b) transesteri fi­
cation of natural oils/f ats to obtain fatty 
acid meth yl esters and crude sweet wate r, 
followed by concentration of the sweet 
water to get crude glycerol and refining by 
distillation or ion-ex chang e process; 
—  the production of biodiesel (methyl or 
ethyl esters of fatty acids) by transesteri fi­
cation of oils and fats of unspecified veg­
etable and animal origin with subsequent 
refining of the glycerine. Minimum Gly­
cerol cont ent: 99 % of dry matt er;  Glycerol if < 99 % on dry mat ­
ter basis 
Sodium if > 0,1 % 
Potassium if > 0,1 % 
Nickel if > 20 ppm 21.6.2017 L 159/118 Official Jour nal of the European Union EN     Number Name Descr iption Compu lsory declarations 
—  saponif ication of oils/fats of vege table or 
animal origin, normally with alkali/alka ­
line earths, to obtain soaps, followed by 
refining of crude Glycerol and distillation. 
May contain up to 50 ppm Nick el from hy­
drogenation. 
13.9.1 Methyl sulphon yl 
methane Organo-sulfur compo und ((CH3)2SO2) ob­
tained by chemical synthetis which is identical 
to the naturally occur ring source in plants. Sulphur 
13.10.1 Peat Product from the natural decompos ition of 
plant (mainly sphagnum) in anaerobic and oli­
gotrophic environment. Crude Fibre 
13.10.2 Leonardit e Product that is a naturally occur ring mineral 
complex of phenolic hydrocarbons, also 
kno wn as humat e, which originate s from the 
decomposition of organic matte r over the 
course of millions of years. Crude Fibre 
13.11.1 Prop ylene glycol; [1,2- 
propanediol]; [propane- 
1,2-diol] Organic compo und (a diol or double alcohol) 
with formula C3H8O2. It is a viscous liquid 
with a faintly sweet taste, hygroscopic and 
miscible with wate r, aceton e, and chlorof orm. 
May contain up to 0,3 % di-prop ylene glycol.  
13.11.2 Mono-est ers of prop y­
lene glycol and fatty 
acids (4) Mono-esters of prop ylene glycol and fatty 
acids, alone or in mixtures with diest ers. Prop ylene glycol 
Crude fat 
13.12.1 Hyaluronic acid Glucosamineg lucan (polysaccha ride) with 
repeating unit consisting of an amino sugar 
(N-acetyl-D- glucosamine) and D-glucuronic 
acid present in the skin, syno vial fluid and the 
umbilical cord, produced, for exam ple, from 
animal tissue or by bacterial fermentation Sodium or Potassium, as appli ­
cable 
13.12.2 Chondroitin sulphate Product obtained by extraction from tendons, 
bones and other animal tissues containing 
cartilage and soft connective tissues. Sodium 
13.12.3 Gluconic acid Gluconic acid (C6H12O7), a water soluable or­
ganic acid with a pKa of 3,7, has a clear to 
brown color . The liquid form has a minimum 
content of Gluconic acid of 50 %. It is pro­
duced through the microbial fermentation of 
glucose syrup or as the co-product from the 
manufactur ing of food grade glucono-delta- 
lactone. Gluconic acid 
(1)  The name shall be supplement ed by the fruit, vegetab le, plant, spices and herbs species, as applicable. 
(2)  The name shall be supplement ed by the indication of the botanical origin. 
(3)  The name shall be supplement ed by the indication of the botanical or animal origin. 
(4)  The name shall be amended or supplement ed to specify the fatty acids used. 
(5)  The name shall be amended or supplement ed to specify the organic acid. 
(6)  The name shall be supplement ed by the words ‘from animal tissues ’ or ‘from fermentation’, as appropr iate’    21.6.2017 L 159/119 Official Jour nal of the European Union EN