# L_2023016EN.01012101.xml

| 18.1.2023 | EN | Official Journal of the European Union | L 16/121 |
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18.1.2023

EN

Official Journal of the European Union

L 16/121

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Corrigendum to Commission Regulation (EU) 2022/1104 of 1 July 2022 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials

(
  Official Journal of the European Union L 177 of 4 July 2022
  )

On page 6, the Annex is replaced as follows:

‘ANNEX

CATALOGUE OF FEED MATERIALS

PART A

General provisions:

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

| (2) | All entries in the list of feed materials in Part C shall comply with the restrictions on the use of feed materials in accordance with the relevant legislation of the Union; particular attention shall be paid to compliance with Regulation (EC) No 1829/2003 of the European Parliament and of the Council (1) for feed materials that are or are produced from genetically modified organisms, or result from a fermentation process involving genetically modified micro-organisms. Feed materials 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 restrictions pursuant to Regulation (EC) No 999/2001 of the European Parliament and of the Council (4). Feed business operators using a feed material entered in the Catalogue shall ensure that it complies with Article 4 of Regulation (EC) No 767/2009. |
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(2)

| (3) | ‘Former foodstuffs’ means foodstuffs, other than catering reflux, which were manufactured for human consumption in full compliance with the Union food law but which are no longer intended for human consumption for practical or logistical reasons or due to problems of manufacturing or packaging defects or other defects and which do not present any health risks when used as feed. The setting of maximum contents as referred to in point 1 of Annex I to Regulation (EC) No 767/2009 shall not be applicable to former foodstuffs and catering reflux. It shall apply when further processed as feed. |
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(3)

| (4) | In accordance with good practice as referred to in Article 4 of Regulation (EC) No 183/2005 of the European Parliament and of the Council (5), feed materials shall be free from chemical impurities resulting from their manufacturing process and from processing aids, unless a specific maximum content is fixed in the Catalogue. Substances prohibited for use in feed shall not be present and for those substances such maximum contents shall not be fixed. In the interest of transparency, feed materials with tolerated residues are complemented with relevant information provided by feed business operators in the context of usual commercial transactions. |
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(4)

| (5) | In accordance with good practice as referred 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 appropriate to specify in the Catalogue of feed materials the maximum contents for chemical impurities resulting from the manufacturing process or from processing aids that are present at levels of 0,1 % or above. Maximum contents may also be set in the Catalogue for chemical impurities and processing aids present at levels lower than 0,1 % if deemed suitable for good trading practices. Unless otherwise specified in Part B or C of this Annex, any maximum content is expressed on a weight/weight basis (10).
  The specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C in so far as the description of the feed material makes reference to this process and in so far as the process at stake meets the description given in Part B. |
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(5)

The specific maximum contents for chemical impurities and processing aids are set either in the description of the process in Part B, in the description of the feed material in Part C or at the end of a category in Part C. Unless a specific maximum content is set in Part C, any maximum content set in Part B for a given process is applicable to any feed material listed in Part C in so far as the description of the feed material makes reference to this process and in so far as the process at stake meets the description given in Part B.

| (6) | Feed materials not listed in Chapter 12 of Part C which have been manufactured by fermentation and/or which have a natural presence of microorganisms may be placed on the market with live microorganisms as long as the intended use of the feed materials and compound feed containing them is






  (a) | not the multiplication of the microorganisms; and |
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(6)

(a)

not the multiplication of the microorganisms; and

| (b) | not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003. |
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(b)

not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003.

The presence of micro-organisms, as well as any function resulting thereof shall not be claimed on the feed materials and the compound feed containing them.

| (7) | The botanical purity of a feed material shall not be less than 95 %. However, botanical impurities such as residues of other oil seeds or oil fruits derived from a previous manufacturing process shall not exceed 0,5 % for each type of oil seed or fruit. Derogating from these general rules a specific level shall be set in the list of feed materials in Part C. |
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(7)

| (8) | The common name/qualifier of one or more of the processes, as listed in the last column of the glossary of processes in Part B, shall (11) be included, if applicable, in the name of the feed material as laid down in Part C to indicate that it has undergone the respective process or processes, unless this process is provided for in the respective description of the feed material in Part C. A feed material whose name is a combination of a name listed in Part C with the common name/qualifier of one or more of the processes listed in Part B shall be considered as included in the Catalogue and its label shall bear the compulsory declarations applicable for this feed material as set out in the last columns of Parts B and C, as applicable. Whenever set out in the last column of Part B, the specific method used for the process shall be specified in the name of the feed material. If the combination of the name of the feed material and the qualifier relating to the production process exists in part C, the declarations set out in the last columns of part C apply exclusively. The name of the feed material as referred to in Article 24(1a) of Regulation (EC) No 767/2009 shall be the name listed in Part C together with the common name/qualifier of one or more of the processes listed in Part B, as appropriate. |
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(8)

| (9) | If the manufacturing process for a feed material differs from the description of the process concerned, as set out in the glossary of processes in Part B, the manufacturing process shall be set out in the description of the feed material concerned. |
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(9)

| (10) | For a number of feed materials, synonyms may be used. Such synonyms are included in square brackets in the column ‘name’ of the entry for the feed material concerned in the list of feed materials in Part C. |
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(10)

| (11) | In the list of feed materials in Part C, apart from animal by-products, the word ‘product’ or ‘co-product’, as appropriate, is used instead of the word ‘by-product’ to reflect the market situation and the language used in practice by feed business operators to highlight the commercial value of feed materials. |
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(11)

| (12) | The botanical name of a plant is only given in the description of the first entry in the list of feed materials in Part C concerning that plant. |
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(12)

| (13) | The underlying principle for the compulsory labelling of analytical constituents of a certain feed material in the Catalogue is, whether a certain product contains high concentrations of a specific constituent, or the manufacturing process has changed the nutritional characteristics of the product. |
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(13)

| (14) | Article 15(g) of Regulation (EC) No 767/2009 in conjunction with point 6 of Annex I to that Regulation lays down labelling requirements as regards the moisture content. Article 16(1)(b) of that Regulation in conjunction with its Annex V lays down labelling requirements as regards other analytical constituents. In addition, point 5 of Annex I to Regulation (EC) No 767/2009 requires the declaration of the level of ash insoluble in hydrochloric acid if it exceeds 2,2 % in general or for certain feed material if it exceeds the level set in the relevant section of Annex V to that Regulation. However, some entries in the list of feed materials in Part C deviate from those rules as follows:






  (a) | compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009; |
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(14)

(a)

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

| (b) | if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %; |
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(b)

if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %;

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

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

| (15) | A feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, or refers to a process listed in Part B that can be assimilated to a claim (e.g. rumen protection), shall comply with Article 13 of Regulation (EC) No 767/2009. Furthermore, feed materials may meet a particular nutritional purpose in accordance with Articles 9 and 10 of Regulation (EC) No 767/2009. |
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(15)

| (16) | If a feed material listed in part C, for which it is required in a footnote that the name shall be supplemented with the species, consists of several species, it can only be considered as a feed material, when the characteristics and the origin of the plants or the animals used for the feed materials, or parts thereof, are the same. |
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(16)

PART B

Glossary of processes

| | Process | Definition | Common name/qualifier |
| --- | --- | --- | --- |
| 1 | Air fractionation | Separation of particles by means of an air stream | Air fractionated |
| 2 | Aspiration | Process to remove dust, fine particles and other particulates with suspended grain 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 steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process | Blanched |
| 4 | Bleaching | Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth | Bleached |
| 5 | Chilling | Lowering the temperature below ambient but above freezing point to aid preservation. | Chilled |
| 6 | Chopping | Reduction of particle size using one or more knives | Chopped |
| 7 | Cleaning | Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds | Cleaned/sorted |
| 8 | Concentration
   (12) | Removal of water and/or other constituents (13) | Concentrate |
| 9 | Condensation | Transition of a substance from a gaseous to a liquid phase | Condensed |
| 10 | Cooking | The application of heat to change the physical and chemical characteristics of feed materials | Cooked |
| 11 | Crushing | Reduction of particle size using a crusher | Crushed |
| 12 | Crystallisation | Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal | Crystallised |
| 13 | Decortication
   (14) | Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated, partially decorticated |
| 14 | Dehulling/dehusking | Removal of the outer skins of beans, grains and seeds usually by physical means | Dehulled or dehusked (15) |
| 15 | Depectinising | Extraction of pectins from a feed material | Depectinised |
| 16 | Desiccation | Process of extracting moisture | Desiccated or dehydrated |
| 17 | Desliming | Process used to remove the slime layer on a surface | Deslimed |
| 18 | Desugaring | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared |
| 19 | Detoxification | Process by which toxic contaminants are destroyed or reduced in concentration | Detoxified |
| 20 | Distillation | Fractionation of liquids by boiling and collecting condensed vapour into a separate container | Distilled |
| 21 | Drying | Dehydration by artificial or natural processes | Naturally dried or artificially dried, as appropriate |
| 22 | Ensiling | Process by which natural deterioration of feed materials is controlled by acidification in anaerobic condition resulting from natural fermentation or/and addition of silage additives | Ensiled |
| 23 | Evaporation | Reducing water content | Evaporated |
| 24 | Expansion | Thermal process, during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product | Expanded or puffed |
| 25 | Expelling | Removal of oil/fat by pressing | Expeller/cake and oil/fat |
| 26 | Extraction | Removal by partial or total separation of soluble constituents from a raw material with water or another solvent into liquid and solid phases, the resulting materials being an extract (16) and one or several co-products of extraction (17) | Extract/oil/sugar or co-product of extraction/meal/molasses/pulp, as appropriate |
| 27 | Extrusion | Thermal process during which the product’s internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice | Extruded |
| 28 | Fermentation | Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties | Fermented |
| 29 | Filtration | The process of passing a liquid through a porous media or membrane filter in order to remove solid particles, resulting in the filtered feed material and the filter residue (2) | Filtered |
| 30 | Flaking | Rolling of moist heat-treated material to generate thin pieces of material | Flakes |
| 31 | Flour milling | Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings (18) or feed, as appropriate |
| 32 | Winterisation | 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 congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil | Winterised |
| 33 | Fragmentation | Process of breaking a feed material into fragments | Fragmented |
| 34 | Frying | Process of cooking feed materials in an oil or fat | Fried |
| 35 | Gelling | Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents | Gelled |
| 36 | Granulation | Treatment of feed materials to obtain a specific particle size and consistency | Granulated |
| 37 | Grinding/milling | Reducing the particle size of solid feed materials in a dry or wet process | Ground or milled |
| 38 | Heating | Heat treatments carried out under specific conditions such as pressure and moisture | Heated / Heat treated |
| 39 | Hydrogenation | Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups | Hydrogenated, partially hydrogenated |
| 40 | Hydrolysis | Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali. For hydrolysed feed materials covered by Regulation (EC) No 1069/2009, the definition laid down therein applies | Hydrolysed |
| 41 | Liquefying | Transition from a solid or a gas phase into a liquid | Liquefied |
| 42 | Maceration | Process of placing either a raw material proposed for a feed material, or a feed material itself, in a liquid in order to solubilize its compounds, using mechanical methods. This results in a reduction of the size of the feed material (2) | Macerated |
| 43 | Malting | Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides | Malted |
| 44 | Melting | Transition from a solid to a liquid phase by the application of heat | Melted |
| 45 | Micronisation | Process of reducing the average diameter of a solid material’s particles to the 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 | Parboiled |
| 47 | Pasteurisation | Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling | Pasteurised |
| 48 | Peeling | Removal of the skin/peel from fruit and vegetables | Peeled |
| 49 | Pelleting | Shaping by compression through a die | Pellet, pelleted |
| 50 | Rice milling | Removal of almost all or part of the bran and embryo from husked rice | Milled |
| 51 | Pregelatinisation | Modification of starch to significantly improve its swelling properties in cold water | Pregelatinised (19) |
| 52 | Pressing
   (20) | Partial or total separation of liquid and solid phases by mechanical forces | Pressed |
| 53 | Refining | Complete or partial removal of impurities or unwanted components by chemical/physical treatment | Refined, partially refined |
| 54 | Roasting | Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors | Roasted |
| 55 | Rolling | Reduction of particle size by passing the material, e.g. grains, between pairs of rollers | Rolled |
| 56 | Rumen protection | Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen.
  Feed materials shall not be rumen protected by formaldehyde | Rumen protected through the action of [insert as applicable] |
| 57 | Sieving/Screening | Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured | Sieved, sifted, screened |
| 58 | Skimming | Separating the top floating layer of a liquid by mechanical means, e.g. milk fat | Skimmed |
| 59 | Slicing | Cutting feed materials into flat pieces | Sliced |
| 60 | Soaking/Steeping | Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors | Steeped |
| 61 | Spray-drying | Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown | [Spray-]dried, powder |
| 62 | Steaming | Process using pressurised steam for heating and cooking to increase digestibility | Steamed |
| 63 | Toasting | Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors | Toasted |
| 64 | Ultra-filtration | Filtration of liquids through a fine membrane permeable to small molecules only | Ultra-filtered |
| 65 | Degermination | Process of complete or partial removal of germ from crushed cereal grain | Degermed, degerminated |
| 66 | Infra-red micronisation | Thermal 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 hydrogenated oils/fats splitting | Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase | Split |
| 68 | Ultrasound sonication | Release of soluble compounds by mechanical processing with power ultrasound and heat in water | Sonicated |
| 69 | Mechanical food packaging removal | Mechanical removal of packaging material | Mechanically unpacked |
| 70 | Alkali treatment


  [soda treatment] | Applying sodium hydroxide (21) on a feed material rich in fiber to improve its digestibility | Soda treated |

Process

Definition

Common name/qualifier

1

Air fractionation

Separation of particles by means of an air stream

Air fractionated

2

Aspiration

Process to remove dust, fine particles and other particulates with suspended grain 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 steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process

Blanched

4

Bleaching

Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth

Bleached

5

Chilling

Lowering the temperature below ambient but above freezing point to aid preservation.

Chilled

6

Chopping

Reduction of particle size using one or more knives

Chopped

7

Cleaning

Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds

Cleaned/sorted

8

Concentration
   (12)

Removal of water and/or other constituents (13)

Concentrate

9

Condensation

Transition of a substance from a gaseous to a liquid phase

Condensed

10

Cooking

The application of heat to change the physical and chemical characteristics of feed materials

Cooked

11

Crushing

Reduction of particle size using a crusher

Crushed

12

Crystallisation

Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal

Crystallised

13

Decortication
   (14)

Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others

Decorticated, partially decorticated

14

Dehulling/dehusking

Removal of the outer skins of beans, grains and seeds usually by physical means

Dehulled or dehusked (15)

15

Depectinising

Extraction of pectins from a feed material

Depectinised

16

Desiccation

Process of extracting moisture

Desiccated or dehydrated

17

Desliming

Process used to remove the slime layer on a surface

Deslimed

18

Desugaring

Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means

Desugared, partially desugared

19

Detoxification

Process by which toxic contaminants are destroyed or reduced in concentration

Detoxified

20

Distillation

Fractionation of liquids by boiling and collecting condensed vapour into a separate container

Distilled

21

Drying

Dehydration by artificial or natural processes

Naturally dried or artificially dried, as appropriate

22

Ensiling

Process by which natural deterioration of feed materials is controlled by acidification in anaerobic condition resulting from natural fermentation or/and addition of silage additives

Ensiled

23

Evaporation

Reducing water content

Evaporated

24

Expansion

Thermal process, during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product

Expanded or puffed

25

Expelling

Removal of oil/fat by pressing

Expeller/cake and oil/fat

26

Extraction

Removal by partial or total separation of soluble constituents from a raw material with water or another solvent into liquid and solid phases, the resulting materials being an extract (16) and one or several co-products of extraction (17)

Extract/oil/sugar or co-product of extraction/meal/molasses/pulp, as appropriate

27

Extrusion

Thermal process during which the product’s internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties

Fermented

29

Filtration

The process of passing a liquid through a porous media or membrane filter in order to remove solid particles, resulting in the filtered feed material and the filter residue (2)

Filtered

30

Flaking

Rolling of moist heat-treated material to generate thin pieces of material

Flakes

31

Flour milling

Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)

Flour, bran, middlings (18) or feed, as appropriate

32

Winterisation

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 congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil

Winterised

33

Fragmentation

Process of breaking a feed material into fragments

Fragmented

34

Frying

Process of cooking feed materials in an oil or fat

Fried

35

Gelling

Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents

Gelled

36

Granulation

Treatment of feed materials to obtain a specific particle size and consistency

Granulated

37

Grinding/milling

Reducing the particle size of solid feed materials in a dry or wet process

Ground or milled

38

Heating

Heat treatments carried out under specific conditions such as pressure and moisture

Heated / Heat treated

39

Hydrogenation

Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali. For hydrolysed feed materials covered by Regulation (EC) No 1069/2009, the definition laid down therein applies

Hydrolysed

41

Liquefying

Transition from a solid or a gas phase into a liquid

Liquefied

42

Maceration

Process of placing either a raw material proposed for a feed material, or a feed material itself, in a liquid in order to solubilize its compounds, using mechanical methods. This results in a reduction of the size of the feed material (2)

Macerated

43

Malting

Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides

Malted

44

Melting

Transition from a solid to a liquid phase by the application of heat

Melted

45

Micronisation

Process of reducing the average diameter of a solid material’s particles to the 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

Parboiled

47

Pasteurisation

Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling

Pasteurised

48

Peeling

Removal of the skin/peel from fruit and vegetables

Peeled

49

Pelleting

Shaping by compression through a die

Pellet, pelleted

50

Rice milling

Removal of almost all or part of the bran and embryo from husked rice

Milled

51

Pregelatinisation

Modification of starch to significantly improve its swelling properties in cold water

Pregelatinised (19)

52

Pressing
   (20)

Partial or total separation of liquid and solid phases by mechanical forces

Pressed

53

Refining

Complete or partial removal of impurities or unwanted components by chemical/physical treatment

Refined, partially refined

54

Roasting

Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors

Roasted

55

Rolling

Reduction of particle size by passing the material, e.g. grains, between pairs of rollers

Rolled

56

Rumen protection

Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen.

Feed materials shall not be rumen protected by formaldehyde

Rumen protected through the action of [insert as applicable]

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured

Sieved, sifted, screened

58

Skimming

Separating the top floating layer of a liquid by mechanical means, e.g. milk fat

Skimmed

59

Slicing

Cutting feed materials into flat pieces

Sliced

60

Soaking/Steeping

Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors

Steeped

61

Spray-drying

Reducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown

[Spray-]dried, powder

62

Steaming

Process using pressurised steam for heating and cooking to increase digestibility

Steamed

63

Toasting

Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors

Toasted

64

Ultra-filtration

Filtration of liquids through a fine membrane permeable to small molecules only

Ultra-filtered

65

Degermination

Process of complete or partial removal of germ from crushed cereal grain

Degermed, degerminated

66

Infra-red micronisation

Thermal 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 hydrogenated oils/fats splitting

Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase

Split

68

Ultrasound sonication

Release of soluble compounds by mechanical processing with power ultrasound and heat in water

Sonicated

69

Mechanical food packaging removal

Mechanical removal of packaging material

Mechanically unpacked

70

Alkali treatment

[soda treatment]

Applying sodium hydroxide (21) on a feed material rich in fiber to improve its digestibility

Soda treated

PART C

List of feed materials

1.   Cereal grains and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 1.1.1 | Barley | Grains of Hordeum vulgare L. | |
| 1.1.2 | Barley, puffed | Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure | Starch |
| 1.1.3 | Barley, roasted | Product of barley roasting process which is partially roasted with low colour | Starch, if > 10 %
  Crude protein, if > 15 % |
| 1.1.4 | Barley flakes | Product obtained by steaming or infrared micronisation and rolling dehusked barley. It may contain a small proportion of barley husks | Starch |
| 1.1.5 | Barley fibre | Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre | Crude fibre
  Crude protein, if > 10 % |
| 1.1.6 | Barley hulls | Product obtained after dry milling, screening and dehulling of barley grains | Crude fibre
  Crude protein, if > 10 % |
| 1.1.7 | Barley middlings | Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings. | Crude fibre
  Starch |
| 1.1.8 | Barley protein | Product from barley obtained after starch and bran separation. It consists principally of protein. | Crude protein |
| 1.1.9 | Barley protein feed | Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. | Moisture, if < 45 % or > 60 %
  If moisture < 45 %:






  — | Crude protein |

Number

Name (1)

Description

Compulsory declarations

1.1.1

Barley

Grains of Hordeum vulgare L.

1.1.2

Barley, puffed

Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure

Starch

1.1.3

Barley, roasted

Product of barley roasting process which is partially roasted with low colour

Starch, if > 10 %

Crude protein, if > 15 %

1.1.4

Barley flakes

Product obtained by steaming or infrared micronisation and rolling dehusked barley. It may contain a small proportion of barley husks

Starch

1.1.5

Barley fibre

Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre

Crude fibre

Crude protein, if > 10 %

1.1.6

Barley hulls

Product obtained after dry milling, screening and dehulling of barley grains

Crude fibre

Crude protein, if > 10 %

1.1.7

Barley middlings

Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of outer skins and some grain screenings.

Crude fibre

Starch

1.1.8

Barley protein

Product from barley obtained after starch and bran separation. It consists principally of protein.

Crude protein

1.1.9

Barley protein feed

Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

—

Crude protein

| — | Starch |
| --- | --- |

—

Starch

1.1.10

Barley solubles

Product from barley obtained after wet protein and starch extraction

Crude protein

1.1.11

Barley bran

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

Crude fibre

1.1.12

Liquid barley starch

Secondary starch fraction from the production of starch from barley

If moisture < 50 %:

| — | Starch |
| --- | --- |

—

Starch

1.1.13

Malting barley screenings

Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process

Crude fibre

Crude ash if > 2,2 %

1.1.14

Malting barley and malt fines

Product consisting of fractions of barley kernels and malt separated during the production of malt

Crude fibre

1.1.15

Malting barley husks

Product from malting barley cleaning consisting of fractions of husk and fines

Crude fibre

1.1.16

Barley distillers solids, wet

Product of ethanol manufacture from barley. It contains solid feed fraction from distillation

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.1.17

Barley distillers solubles, wet

Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.1.18

Malt
   (2)

Product from germinated cereals, dried, milled and/or extracted

1.1.19

Malt rootlets
   (2)

Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains

1.2.1

Maize
   (3)

Grains of Zea mays L. ssp. mays

1.2.2

Maize flakes
   (3)

Product obtained by steaming or infrared micronising and rolling dehusked maize. It may contain a small proportion of maize husks

Starch

1.2.3

Maize middlings
   (3)

Product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran. It may contain some maize germ fragments.

Crude fibre

Starch

Crude fat if > 5 %

1.2.4

Maize bran
   (3)

Product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles

Crude fibre

1.2.5

Maize cobs
   (3)

Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting

Crude fibre

Starch

1.2.6

Maize screenings
   (3)

Fraction of maize kernels separated by the screening process at product intake

1.2.7

Maize fibre
   (3)

Product from the manufacture of maize starch. It consists principally of fibre

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

| — | Crude fibre |
| --- | --- |

—

Crude fibre

1.2.8

Maize protein [Maize gluten]
   (3)

Product from the manufacture of maize starch. It consists principally of protein (prolamins) obtained during separation of starch

Moisture, if < 70 % or > 90 %

If moisture < 70 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.2.9

Maize protein feed [Maize gluten feed]
   (3)

Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and co-products from oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.

May contain up to 2 % sodium and 2 % chloride

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Crude fibre |
| --- | --- |

—

Crude fibre

| — | Starch |
| --- | --- |

—

Starch

1.2.10

Maize germ
   (3)

Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm

Moisture, if < 40 % or > 60 %

If moisture < 40 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Crude fat |
| --- | --- |

—

Crude fat

1.2.11

Maize germ expeller
   (3)

Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere

Crude protein

Crude fat

1.2.12

Maize germ meal
   (3)

Product of oil manufacture, obtained by extraction of processed maize germ

Crude protein

1.2.13

Crude maize germ oil
   (3)

Oil and fat obtained either by pressing and/or extraction of maize germs

Moisture, if > 1 %

1.2.14

Maize, puffed
   (3)

Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure

Starch

1.2.15

Maize steep liquor
   (3)

Concentrated liquid fraction from the steeping process of corn

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.2.16

Sweet maize silage
   (3)

Co-product of the sweet corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping sweet corn cobs, husks and leaves, with presence of sweet corn kernels

Crude fibre

1.2.17

Crushed degerminated (degermed) maize
   (3)

Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles

Crude fibre

Starch

1.2.18

Maize grits
   (3)

Hard, flinty portions of ground maize containing little or no bran or germs

Crude fibre

Starch

1.2.19

Maize germ meal feed
   (3)

Product of oil manufacture, obtained by extraction of processed maize germ. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % of crude lecithins |
| --- | --- |

—

1,3 % of crude lecithins

| — | 2 % of soap stocks |
| --- | --- |

—

2 % of soap stocks

Crude protein

1.2.20

Corn cob mix

Grains and cobs of maize

1.2.21

Corn cob mix with husks

Grains, cobs and husks of maize

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

1.4.3

Oat flakes

Product obtained by steaming or infra red micronising and rolling dehusked oats. It may contain a small proportion of oat husks.

Starch

1.4.4

Oat middlings

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm

Crude fibre

Starch

1.4.5

Oat bran

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

Crude fibre

1.4.6

Oat hulls

Product obtained during dehulling of oat grains

Crude fibre

1.4.7

Oat, puffed

Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure

Starch

1.4.8

Oat groats

Cleaned oats with the hull removed

Crude fibre

Starch

1.4.9

Oat flour

Product obtained by milling of oat grains

Crude fibre

Starch

1.4.10

Fodder oat flour

Oats product with high content in starch, after decortication

Crude fibre

1.4.11

Oat feed

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm

Crude Fibre

1.5.1

Quinoa seed, extracted

Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed

1.6.1

Broken rice

Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled

Starch

1.6.2

Milled rice

Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled

Starch

1.6.3

Pre-gelatinised rice

Product obtained from milled or broken rice by pre-gelatinisation

Starch

1.6.4

Extruded rice

Product obtained by extruding rice flour

Starch

1.6.5

Rice flakes

Product obtained by flaking pre-gelatinised rice kernels or broken kernels

Starch

1.6.6

Husked rice

Paddy (Oryza sativa L.) from which the husk only has been removed. The processes of husking and handling may result in some loss of bran

Starch

Crude fibre

1.6.7

Ground fodder rice

Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted

Starch

1.6.8

Rice flour

Product obtained by grinding milled rice. The rice may have been parboiled

Starch

1.6.9

Husked rice, flour

Product obtained by grinding husked rice. The rice may have been parboiled

Starch

Crude fibre

1.6.10

Rice bran

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded

Crude fibre

1.6.11

Rice bran with calcium carbonate

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled

Crude fibre

Calcium carbonate

1.6.12

Defatted rice bran

Rice bran resulting from oil extraction

Crude fibre

1.6.13

Rice bran oil

Oil extracted 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, protein, fat and fibre. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Rice middlings with calcium carbonate

Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled

Starch

Crude protein

Crude fat

Crude fibre

Calcium carbonate

1.6.16

Rice

Grains of Oryza sativa L.

1.6.17

Rice germ

Product obtained during rice milling, mainly consisting of the embryo

Crude fat

Crude protein

1.6.18

Rice germ expeller (5)

Product remaining after rice germ has been crushed to expel the oil

Crude protein

Crude fat

Crude fibre

1.6.20

Rice protein

Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying

Crude protein

1.6.21

Liquid rice feed

Concentrated liquid product of wet milling and sieving rice

Starch

1.6.22

Rice, puffed

Product obtained by expanding rice kernels or broken kernels

Starch

1.6.23

Rice, fermented

Product obtained by fermentation of rice

Starch

1.6.24

Malformed rice, milled/chalky rice, milled

Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken

Starch

1.6.25

Immature rice, milled

Product obtained during rice milling, mainly consisting of immature and/or chalky kernels

Starch

1.7.1

Rye

Grains of Secale cereale L.

1.7.2

Rye middlings

Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain

Starch

Crude fibre

1.7.3

Rye feed

Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran

Starch

Crude fibre

1.7.4

Rye bran

Product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed

Starch

Crude fibre

1.8.1

Sorghum [Milo]

Grains/seeds of Sorghum bicolor (L.) Moench

1.8.2

Sorghum white

Grains of specific cultivars of Sorghum with a white seed coat.

1.8.3

Sorghum feed

Dried product obtained during the separation of sorghum starch. It consists principally of bran. The product may also include dried residues of maceration water and germs could be added

Crude protein

1.9.1

Spelt

Grains of spelt Triticum spelta L., Triticum dicoccum Schrank or Triticum monococcum L.

1.9.2

Spelt bran

Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.

Crude fibre

1.9.3

Spelt hulls

Product obtained during dehulling of spelt grains

Crude fibre

1.9.4

Spelt middlings

Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.10.1

Triticale

Grains of Triticum × Secale cereale L. Hybrid

1.11.1

Wheat

Grains of Triticum aestivum L., Triticum durum Desf. and other wheat cultivars.

1.11.2

Wheat rootlets

Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains

1.11.3

Wheat, pre-gelatinised

Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure

Starch

1.11.4

Wheat middlings

Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.11.5

Wheat flakes

Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks.

Crude fibre

Starch

1.11.6

Wheat feed

Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran.

Crude fibre

1.11.7

Wheat bran
   (4)

Product of flour or malting manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed

Crude fibre

1.11.8

Malted fermented wheat particles

Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground.

Starch

Crude fibre

1.11.10

Wheat fibre

Fibre extracted from wheat processing. It consists principally of fibre

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude fibre |
| --- | --- |

—

Crude fibre

1.11.11

Wheat germ

Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

Crude protein

Crude fat

1.11.12

Wheat germ, fermented

Product of fermentation of wheat germ

Crude protein

Crude fat

1.11.13

Wheat germ expeller (5)

Product of oil manufacture, obtained by pressing wheat germ (Triticum aestivum L., Triticum durum Desf. and other wheat cultivars and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere

Crude protein

1.11.15

Wheat protein

Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed

Crude protein

1.11.16

Wheat gluten feed

Product from the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining or fermentation of starch products may be added

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

| — | Starch |
| --- | --- |

—

Starch

1.11.18

Vital wheat gluten

Wheat protein characterised by high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance

Crude protein

1.11.19

Liquid wheat starch

Product obtained from the production of starch/glucose and gluten from wheat

Moisture, if < 65 % or > 85 %

If moisture < 65 %:

| — | Starch |
| --- | --- |

—

Starch

1.11.20

Wheat starch containing protein, partially de-sugared

Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm

Crude protein

Starch

Total sugars calculated as sucrose

1.11.21

Wheat solubles

Product of wheat obtained after wet protein and starch extraction. May be hydrolysed

Moisture if < 55 % or > 85 %

If moisture < 55 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.11.22

Wheat yeast concentrate

Wet co-product that is released after the fermentation of wheat starch for alcohol production

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.11.23

Malting wheat screenings

Product from mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process

Crude fibre

1.11.24

Malting wheat and malt fines

Product consisting of fractions of wheat kernels and malt separated during the production of malt

Crude fibre

1.11.25

Malting wheat husks

Product from malting wheat cleaning consisting of fractions of husk and fines

Crude fibre

1.11.26

Wheat aleurone

Product obtained by splitting the layer of aleurone from wheat bran

Crude protein

Crude fiber

1.12.2

Grain flour
   (2)

Flour from milling grains

Starch

Crude fibre

1.12.3

Grain protein concentrate
   (2)

Concentrate and dried product obtained from grain after starch removal through yeast fermentation

Crude protein

1.12.4

Cereal grains screenings
   (2)

Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals

Crude fibre

1.12.5

Grain germ
   (2)

Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere

Crude protein,

Crude fat

1.12.6

Grain spent wash syrup
   (2)

Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.7

Moist distillers’ grains
   (2)

Moist product consisting in the solid fraction by centrifugation 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 protein |
| --- | --- |

—

Crude protein

1.12.8

Concentrated distillers solubles
   (2)

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-organisms.

May contain up to 4 % potassium at a moisture content of 12 %

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

Crude protein, if > 10 %

1.12.9

Distillers’ grains and solubles
   (2)

Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate and/or up to 2 % potassium at a moisture content of 12 %

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.10

Distillers’ dried grains
   (2)

Product of alcohol distillation obtained by drying solid co-products of fermented grains. May contain up to 2 % potassium at a moisture content of 12 %

Crude protein

1.12.11

Distillers’ dark grains
   (2)
  [Distillers’ dried grains and solubles
   (2)]

Product of alcohol distillation obtained by drying solid co-products of fermented grains to which pot ale syrup or evaporated spent wash has been added. May contain up to 2 % potassium at a moisture content of 12 %

Crude protein

1.12.12

Brewers’ grains
   (2)

Product of brewing composed of co-products from malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.13

Draff
   (2)

Solid product of cereal whisky production. It consists of co-products from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.14

Mash filter grains

Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the co-products of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

1.12.15

Pot ale

The product remaining in the still from the first (wash) distillation of a malt distillery

Crude protein, if > 10 %

1.12.16

Pot ale syrup

Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

| — | Crude protein |
| --- | --- |

—

Crude protein

2.   Oil seeds, oil fruits, and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 2.1.1 | Babassu expeller
   (5) | Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties | Crude protein
  Crude fat
  Crude fibre |
| 2.2.1 | Camelina seed | Seeds of Camelina sativa L. Crantz | |
| 2.2.2 | Camelina, expeller
   (5) | Product of oil manufacture, obtained by pressing seeds of Camelina | Crude protein
  Crude fat
  Crude fibre |
| 2.2.3 | Camelina meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller | Crude protein |
| 2.3.1 | Cocoa husks | Teguments of 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, partially decorticated | Product of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed | Crude protein
  Crude fibre |
| 2.4.1 | Copra expeller
   (5) | Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein
  Crude fat
  Crude fibre |
| 2.4.2 | Copra, hydrolysed expeller
   (5) | Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein
  Crude fat
  Crude fibre |
| 2.4.3 | Copra meal | Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L. | Crude protein |
| 2.5.1 | Cotton seed | Seeds of Gossypium spp. from which the fibres have been removed | |
| 2.5.2 | Cotton seed meal, partially decorticated | Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter) | Crude protein
  Crude fibre |
| 2.5.3 | Cotton seed expeller
   (5) | Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed | Crude protein
  Crude fibre
  Crude fat |
| 2.6.1 | Groundnut
   (6)
  expeller
   (5)
  , partially decorticated | Product of oil manufacture, obtained by pressing partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis(Maximum crude fibre content 16 % in the dry matter) | Crude protein
  Crude fat
  Crude fibre |
| 2.6.2 | Groundnut
   (6)
  meal, partially decorticated | Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter) | Crude protein
  Crude fibre |
| 2.6.3 | Groundnut
   (6)
  expeller
   (5)
  , decorticated | Product of oil manufacture, obtained by pressing decorticated groundnuts | Crude protein
  Crude fat
  Crude fibre |
| 2.6.4 | Groundnut
   (6)
  meal, decorticated | Product of oil manufacture, obtained by extraction of decorticated groundnut expeller | Crude protein
  Crude fibre |
| 2.6.5 | Groundnut
   (6) | Seeds from Arachis hypogaea and other species of Arachis | |
| 2.7.1 | Kapok expeller
   (5) | Product of oil manufacture obtained by pressing Kapok seeds (Ceiba pentadra L. Gaertn.) | Crude protein
  Crude fibre |
| 2.8.1 | Linseed | Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed | |
| 2.8.2 | Linseed expeller
   (5) | Product of oil manufacture, obtained by pressing linseed | Crude protein
  Crude fat
  Crude fibre |
| 2.8.3 | Linseed meal | Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller | Crude protein |
| 2.8.4 | Linseed expeller
   (5)
  feed | Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:






  — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |

Number

Name (1)

Description

Compulsory declarations

2.1.1

Babassu expeller
   (5)

Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties

Crude protein

Crude fat

Crude fibre

2.2.1

Camelina seed

Seeds of Camelina sativa L. Crantz

2.2.2

Camelina, expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of Camelina

Crude protein

Crude fat

Crude fibre

2.2.3

Camelina meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller

Crude protein

2.3.1

Cocoa husks

Teguments of 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, partially decorticated

Product of oil manufacture, obtained by extraction of dried and roasted beans of Theobroma cacao L. from which part of the husks has been removed

Crude protein

Crude fibre

2.4.1

Copra expeller
   (5)

Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

Crude fat

Crude fibre

2.4.2

Copra, hydrolysed expeller
   (5)

Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

Crude fat

Crude fibre

2.4.3

Copra meal

Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

2.5.1

Cotton seed

Seeds of Gossypium spp. from which the fibres have been removed

2.5.2

Cotton seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of seeds of cotton from which fibres and part of the husks have been removed. (Maximum crude fibre 22,5 % in the dry matter)

Crude protein

Crude fibre

2.5.3

Cotton seed expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut
   (6)
  expeller
   (5)
  , partially decorticated

Product of oil manufacture, obtained by pressing partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis(Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fat

Crude fibre

2.6.2

Groundnut
   (6)
  meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fibre

2.6.3

Groundnut
   (6)
  expeller
   (5)
  , decorticated

Product of oil manufacture, obtained by pressing decorticated groundnuts

Crude protein

Crude fat

Crude fibre

2.6.4

Groundnut
   (6)
  meal, decorticated

Product of oil manufacture, obtained by extraction of decorticated groundnut expeller

Crude protein

Crude fibre

2.6.5

Groundnut
   (6)

Seeds from Arachis hypogaea and other species of Arachis

2.7.1

Kapok expeller
   (5)

Product of oil manufacture obtained by pressing Kapok seeds (Ceiba pentadra L. Gaertn.)

Crude protein

Crude fibre

2.8.1

Linseed

Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed

2.8.2

Linseed expeller
   (5)

Product of oil manufacture, obtained by pressing linseed

Crude protein

Crude fat

Crude fibre

2.8.3

Linseed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller

Crude protein

2.8.4

Linseed expeller
   (5)
  feed

Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % of crude lecithins |
| --- | --- |

—

1,3 % of crude lecithins

| — | 2 % of soap stocks |
| --- | --- |

—

2 % of soap stocks

Crude protein

Crude fat

Crude fibre

2.8.5

Linseed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks |
| --- | --- |

—

2 % soap stocks

Crude protein

2.9.1

Mustard bran

Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain

Crude fibre

2.9.2

Mustard seed meal

Product obtained by the extraction of volatile mustard oil from mustard seeds

Crude protein

2.10.1

Niger seed

Seeds of the niger plant Guizotia abyssinica (L. F.) Cass

2.10.2

Niger seed expeller (5)

Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %)

Crude protein

Crude fat

Crude fibre

2.11.1

Olive pulp

Product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel

Crude protein

Crude fibre

Crude fat

2.11.2

Defatted olive meal feed

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks |
| --- | --- |

—

2 % soap stocks

Crude protein

Crude fibre

2.11.3

Defatted olive meal

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel

Crude protein

Crude fibre

2.12.1

Palm kernel expeller
   (5)

Product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed

Crude protein

Crude fibre

Crude fat

2.12.2

Palm kernel meal

Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed

Crude protein

Crude fibre

2.13.1

Pumpkin and squash seed

Seeds of Cucurbita pepo L. and plants of the genus Cucurbita

2.13.2

Pumpkin and squash seed, expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of Cucurbita pepo and plants of the genus Cucurbita

Crude protein

Crude fat

2.14.1

Rape seed
   (7)

Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk. Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %

2.14.2

Rape seed
   (7)
  expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of rape

Crude protein

Crude fat

Crude fibre

2.14.3

Rape seed
   (7)
  meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller

Crude protein

2.14.4

Rape seed
   (7)
  , extruded

Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation

Crude protein

Crude fat

2.14.5

Rape seed
   (7)
  protein concentrate

Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed

Crude protein

2.14.6

Rape seed
   (7)
  expeller
   (5)
  feed

Product of oil manufacture, obtained by pressing seeds of rape. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks |
| --- | --- |

—

2 % soap stocks

Crude protein

Crude fat

Crude fibre

2.14.7

Rape seed
   (7)
  meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks |
| --- | --- |

—

2 % soap stocks

Crude protein

2.15.1

Safflower seed

Seeds of the safflower Carthamus tinctorius L.

2.15.2

Safflower seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower

Crude protein

Crude fibre

2.15.3

Safflower hulls

Product obtained during dehulling of safflower seeds

Crude fibre

2.16.1

Sesame seed

Seeds of Sesamum indicum L.

2.17.1

Sesame seed, partially dehulled

Product of oil manufacture, obtained by removing part of the husks

Crude protein

Crude fibre

2.17.2

Sesame hulls

Product obtained during dehulling of sesame seeds

Crude fibre

2.17.3

Sesame seed expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %)

Crude protein

Crude fibre

Crude fat

2.18.1

Toasted soya (beans)

Soya beans (Glycine max L. Merr.) subjected to an appropriate heat treatment (Urease activity maximum 0,4 mg N/g × min.)

2.18.2

Soya (bean) expeller
   (5)

Product of oil manufacture, obtained by pressing the seed of soya

Crude protein

Crude fat

Crude fibre

2.18.3

Soya (bean) meal

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.)

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.4

Soya (bean) meal, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.)

Crude protein

2.18.5

Soya (bean) hulls

Product obtained during dehulling of soya beans

Crude fibre

2.18.6

Soya beans, extruded

Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation

Crude protein

Crude fat

2.18.7

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes

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

Co-product from soybean preparation

Products obtained when processing soybeans to obtain soybean food preparations

Crude protein

2.18.11

Soya (beans)

Soya beans (Glycine max L. Merr.)

Urease activity if > 0,4 mg N/g × min

2.18.12

Soybean, flakes

Product obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0,4 mg N/g × min.)

Crude protein

2.18.13

Soya (bean) meal feed

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 1,5 % soap stocks |
| --- | --- |

—

1,5 % soap stocks

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.14

Soya (bean) meal feed, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 1,5 % soap stocks |
| --- | --- |

—

1,5 % soap stocks

Crude protein

2.18.15

Fermented soya (bean) protein (concentrate)

Product obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used

Crude protein

2.18.16

Soy flour toasted or steamed

Soya beans which have been toasted or steamed and ground into a flour (Urease activity maximum 0,4 mg N/g × min.)

2.19.1

Sunflower seed

Seeds of the sunflower Helianthus annuus L.

2.19.2

Sunflower seed expeller
   (5)

Product of oil manufacture, obtained by pressing seeds of the sunflower

Crude protein

Crude fat

Crude fibre

2.19.3

Sunflower seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller

Crude protein

Crude fibre

2.19.4

Sunflower seed meal, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Maximum crude fibre 27,5 % in the dry matter

Crude protein

Crude fibre

2.19.5

Sunflower seed hulls

Product obtained during dehulling of sunflower seeds

Crude fibre

2.19.6

Sunflower seed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks |
| --- | --- |

—

2 % soap stocks

Crude protein

2.19.7

Sunflower seed meal feed, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. Only when produced at an integrated crushing and refining site, the product may contain up to:

| — | 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres) |
| --- | --- |

—

1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres)

| — | 1,3 % crude lecithins |
| --- | --- |

—

1,3 % crude lecithins

| — | 2 % soap stocks. |
| --- | --- |

—

2 % soap stocks.

Maximum crude fibre: 27,5 % in the dry matter

Crude protein

Crude fibre

2.19.8

High-protein low-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude protein content: 45 % on 8 % moisture basis.

Maximum crude fibre content: 8 % on 8 % moisture basis

Crude protein

Crude fibre

2.19.9

High-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude fibre content: 38 % on 8 % moisture basis.

Minimum crude protein content: 17 % on 8 % moisture basis

Crude protein

Crude fibre

2.19.10

High-protein low-cellulose fraction of sunflower meal feed

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled. Only when produced at an integrated crushing and refining site, the product may contain up to 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres).

Minimum crude protein content: 45 % on 9,5 % moisture basis.

Maximum crude fibre content: 8 % on 10 % moisture basis

Crude protein, crude fibre

2.19.11

High-cellulose fraction of sunflower meal feed

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled. Only when produced at an integrated crushing and refining site, the product may contain up to 1 % of the sum of used bleaching earth and filter aid (e.g. diatomaceous earth, amorphous silicates and silica, phyllosilicates and cellulosic or wood fibres).

Minimum crude fibre content: 38 % on 10 % moisture basis.

Minimum crude protein content: 17 % on 8 % moisture basis

Crude protein, crude fibre

2.20.1

Vegetable oil and fat
   (8)

Oil and fat obtained either by pressing and/or extraction from oilseeds or oil fruits (excluding castor oil from the ricinus plant)

Moisture, if > 1 %

2.21.1

Crude lecithins

Product obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil

2.22.1

Hemp seed

Seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014 (9)

2.22.2

Hemp expeller
   (5)

Product of oil manufacture obtained by pressing hemp seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

Crude fibre

2.22.3

Hemp seed oil

Oil obtained by pressing of hemp seeds from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014

Moisture, if > 1 %

2.23.1

Poppy seed

Seeds of Papaver somniferum L.

2.23.2

Poppy meal

Product of oil manufacture, obtained by extraction of expeller of poppy seeds

Crude protein

2.24.1

Chia seed

Seed of Salvia hispanica L.

3.   Legume seeds and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 3.1.1 | Beans, toasted | Seeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment | |
| 3.1.2 | Bean protein concentrate | 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 removed | 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 removed | Crude fibre
  Total sugars, calculated as sucrose |
| 3.2.5 | Carob germ | Germ of the carob seed of the carob tree | Crude protein |
| 3.2.6 | Carob germ, expeller (5) | Product of oil manufacture, obtained by pressing of germ of carob | Crude protein |
| 3.2.7 | Carob seed | Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ | Crude fibre |
| 3.2.8 | Carob seed husk | Husk of the carob seed, obtained by decortication 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-graecum) | |
| 3.6.1 | Guar meal | Product obtained after extraction of mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub | Crude protein |
| 3.6.2 | Guar germs meal | Product of mucilage extraction from the germ of seeds of guar bean | Crude protein |
| 3.7.1 | Horse beans | Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf. | |
| 3.7.2 | Horse bean flakes | Product obtained by steaming or infrared micronising and rolling dehusked horse beans. | Starch
  Crude protein |
| 3.7.3 | Film horse beans; [Faba bean hulls] | Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes | Crude fibre
  Crude protein |
| 3.7.4 | Horse beans, dehulled | Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans | Crude protein
  Crude fibre |
| 3.7.5 | Horse bean protein | Product obtained by grinding and air fractionation of horse beans | Crude protein |
| 3.8.1 | Lentils | Seeds of Lens culinaris a.o. Medik. | |
| 3.8.2 | Lentil hulls | Product obtained during dehulling process of lentil seeds | Crude fibre |
| 3.9.1 | Sweet lupins | Seeds of Lupinus spp. with a maximum of 5 % bitter seeds | Crude protein |
| 3.9.2 | Sweet lupins, dehulled | Dehulled sweet lupin seeds | Crude protein |
| 3.9.3 | Film lupins; [lupin hulls] | Product obtained during dehulling of sweet lupin seeds, consisting mainly of external envelopes. | Crude protein
  Crude fibre |
| 3.9.4 | Lupin pulp | Product obtained after extraction of components of sweet lupins. | Crude fibre |
| 3.9.5 | Lupin middlings | Product obtained during the manufacture of flour from sweet lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins | Crude protein
  Crude fibre |
| 3.9.6 | Lupin protein | Product obtained from the separated sweet lupin fruit water when producing starch, or after grinding and air fractionation | Crude protein |
| 3.9.7 | Lupin protein meal | Product of sweet 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. | |
| 3.11.2 | Pea bran | Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas | Crude fibre |
| 3.11.3 | Pea flakes | Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas | Starch |
| 3.11.4 | Pea flour | Product obtained during the grinding of peas | Crude protein |
| 3.11.5 | Pea hulls | Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm | Crude fibre |
| 3.11.6 | Peas, dehulled | Dehulled pea seeds | Crude protein
  Crude fibre |
| 3.11.7 | Pea middlings | Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins | Crude protein
  Crude fibre |
| 3.11.8 | Pea screenings | Product from mechanical screening consisting of fractions of pea kernels separated before further processing | Crude fibre |
| 3.11.9 | Pea protein | Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed | Crude protein |
| 3.11.10 | Pea pulp [internal pea fiber] | Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch | Moisture if < 70 % or > 85 %
  Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 3.11.11 | Pea solubles | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides | Moisture if < 60 % or > 85 %
  Total sugars, calculated as sucrose
  Crude protein |
| 3.11.12 | Pea fibre | Product obtained by extraction after grinding and sieving of dehulled peas | Crude fibre |
| 3.11.13 | Pea cream | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins, internal fibre, starch and oligo-saccharides. It may contain up to 1 % organic acids | Moisture if < 50 % or > 85 %
  Crude Protein
  Crude Fiber
  Starch |
| 3.12.1 | Vetches | Seeds of Vicia sativa L. var. sativa and other varieties | |
| 3.13.1 | Chickling vetch | Seeds of Lathyrus sativus L. subjected to an appropriate heat treatment | Method of heat treatment |
| 3.14.1 | Monantha vetch | Seeds of Vicia monanthos Desf. | |

Number

Name (1)

Description

Compulsory declarations

3.1.1

Beans, toasted

Seeds of Phaseolus spp. or Vigna spp. subjected to an appropriate heat treatment

3.1.2

Bean protein concentrate

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 removed

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 removed

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ

Germ of the carob seed of the carob tree

Crude protein

3.2.6

Carob germ, expeller (5)

Product of oil manufacture, obtained by pressing of germ of carob

Crude protein

3.2.7

Carob seed

Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ

Crude fibre

3.2.8

Carob seed husk

Husk of the carob seed, obtained by decortication 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-graecum)

3.6.1

Guar meal

Product obtained after extraction of mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub

Crude protein

3.6.2

Guar germs meal

Product of mucilage extraction from the germ of seeds of guar bean

Crude protein

3.7.1

Horse beans

Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.

3.7.2

Horse bean flakes

Product obtained by steaming or infrared micronising and rolling dehusked horse beans.

Starch

Crude protein

3.7.3

Film horse beans; [Faba bean hulls]

Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes

Crude fibre

Crude protein

3.7.4

Horse beans, dehulled

Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans

Crude protein

Crude fibre

3.7.5

Horse bean protein

Product obtained by grinding and air fractionation of horse beans

Crude protein

3.8.1

Lentils

Seeds of Lens culinaris a.o. Medik.

3.8.2

Lentil hulls

Product obtained during dehulling process of lentil seeds

Crude fibre

3.9.1

Sweet lupins

Seeds of Lupinus spp. with a maximum of 5 % bitter seeds

Crude protein

3.9.2

Sweet lupins, dehulled

Dehulled sweet lupin seeds

Crude protein

3.9.3

Film lupins; [lupin hulls]

Product obtained during dehulling of sweet lupin seeds, consisting mainly of external envelopes.

Crude protein

Crude fibre

3.9.4

Lupin pulp

Product obtained after extraction of components of sweet lupins.

Crude fibre

3.9.5

Lupin middlings

Product obtained during the manufacture of flour from sweet lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins

Crude protein

Crude fibre

3.9.6

Lupin protein

Product obtained from the separated sweet lupin fruit water when producing starch, or after grinding and air fractionation

Crude protein

3.9.7

Lupin protein meal

Product of sweet 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.

3.11.2

Pea bran

Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas

Crude fibre

3.11.3

Pea flakes

Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas

Starch

3.11.4

Pea flour

Product obtained during the grinding of peas

Crude protein

3.11.5

Pea hulls

Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm

Crude fibre

3.11.6

Peas, dehulled

Dehulled pea seeds

Crude protein

Crude fibre

3.11.7

Pea middlings

Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins

Crude protein

Crude fibre

3.11.8

Pea screenings

Product from mechanical screening consisting of fractions of pea kernels separated before further processing

Crude fibre

3.11.9

Pea protein

Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation, maybe partially hydrolysed

Crude protein

3.11.10

Pea pulp [internal pea fiber]

Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch

Moisture if < 70 % or > 85 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

3.11.11

Pea solubles

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides

Moisture if < 60 % or > 85 %

Total sugars, calculated as sucrose

Crude protein

3.11.12

Pea fibre

Product obtained by extraction after grinding and sieving of dehulled peas

Crude fibre

3.11.13

Pea cream

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins, internal fibre, starch and oligo-saccharides. It may contain up to 1 % organic acids

Moisture if < 50 % or > 85 %

Crude Protein

Crude Fiber

Starch

3.12.1

Vetches

Seeds of Vicia sativa L. var. sativa and other varieties

3.13.1

Chickling vetch

Seeds of Lathyrus sativus L. subjected to an appropriate heat treatment

Method of heat treatment

3.14.1

Monantha vetch

Seeds of Vicia monanthos Desf.

4.   Tubers, roots, and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 4.1.1 | Sugar beet | Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell | |
| 4.1.2 | Sugar beet tops and tails | Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 50 % |
| 4.1.3 | (Beet) sugar [sucrose] | Sugar extracted from sugar beets using water | |
| 4.1.4 | (Sugar) beet molasses | Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 4.1.5 | (Sugar) beet molasses, partially desugared and/or debetainised | Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 4.1.6 | Isomaltulose molasses | Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets | Moisture if > 40 % |
| 4.1.7 | Wet (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture, if < 82 % or > 92 % |
| 4.1.8 | Pressed (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.1.9 | Pressed (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate | Ash insoluble in HCl, if > 5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.1.10 | Dried (sugar) beet pulp | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate | Ash insoluble in HCl, if > 3,5 % of dry matter
  Total sugars, calculated as sucrose, if > 10,5 % |
| 4.1.11 | Dried (sugar) beet pulp, molassed | Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate | Ash insoluble in HCl, if > 3,5 % of dry matter
  Total sugars, calculated as sucrose |
| 4.1.12 | Sugar syrup | Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite | Total sugars, calculated as sucrose
  Moisture, if > 35 % |
| 4.1.13 | (Sugar) beet pieces, boiled | Product of the manufacture of edible syrup from sugar beet | If dried:
  ash insoluble in HCl, if > 3,5 % of dry matter
  If pressed:
  ash insoluble in HCl, if > 5 % of dry matter
  Moisture, if < 50 % |
| 4.1.15 | (Sugar) beet molasses, betaine rich, liquid / dried
   (10) | 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 maximum of 20 % naturally occurring betaine.
  May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite | Betaine content
  Total sugars, calculated as sucrose
  Moisture, if > 14 % |
| 4.1.16 | Isomaltulose | Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets | |
| 4.2.1 | Beetroot juice | Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, maintaining the typical vegetable-like taste and flavour | Moisture if < 50 % or > 60 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.3.1 | Carrots | Root of the yellow or red carrot Daucus carota L. | |
| 4.3.2 | Carrot peelings, steamed | Moist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 % | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture, if > 97 % |
| 4.3.3 | Carrot scrapings | Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 % | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture, if > 97 % |
| 4.3.4 | Carrot flakes | Product obtained by flaking roots of yellow or red carrots, which are subsequently dried | |
| 4.3.5 | Carrot, dried | Roots of yellow or red carrots regardless of their presentation, which are subsequently dried | Crude fibre |
| 4.3.6 | Carrot feed, dried | Product constituted of internal pulp and outer skins that are dried | Crude fibre |
| 4.3.7 | Carrot juice | Juice from pressing of carrot roots with subsequent concentration and pasteurisation | Moisture if < 40 % or > 60 % |
| 4.4.1 | Chicory roots | Roots of Cichorium intybus L. | |
| 4.4.2 | Chicory tops and tails | Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves | Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture if < 50 % |
| 4.4.3 | Chicory seed | Seed of Cichorium intybus L. | |
| 4.4.4 | Pressed chicory pulp | Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed. May contain up to 1 % sulphate and 0,2 % sulphite | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter
  Moisture if < 65 % or > 82 % |
| 4.4.5 | Dried chicory pulp | Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted. May contain up to 2 % sulphate and 0,5 % sulphite | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.4.6 | Chicory roots powder | Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.4.7 | Chicory molasses | Product of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents | Crude protein
  Crude ash
  Moisture if < 20 % or > 30 % |
| 4.4.8 | Chicory vinasses | Co-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents | Crude protein
  Crude ash
  Moisture if < 30 % or > 40 % |
| 4.4.9 | Inulin
   (11) | Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite | |
| 4.4.10 | Oligofructose syrup | Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite | Moisture if < 20 % or > 30 % |
| 4.4.11 | Oligofructose, dried | Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying | |
| 4.5.1 | Garlic, dried | White to yellow powder of pure, ground garlic, Allium sativum L. | |
| 4.6.1 | Manioc [tapioca]; [cassava] | Roots of Manihot esculenta Crantz, regardless of their presentation | Moisture if < 60 % or > 70 % |
| 4.6.2 | Manioc, dried [tapioca, dried] | Roots of Manioc, regardless of their presentation, which are subsequently dried | Starch
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.7.1 | Onion pulp | Moist product 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 matter |
| 4.7.2 | Onions, fried | Skinned and crumbed onion pieces which are then fried | Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter
  Crude fat |
| 4.7.3 | Onions solubles, dried | Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates | Crude fibre |
| 4.8.1 | Potatoes | Tubers of Solanum tuberosum L. | Moisture if < 72 % or > 88 % |
| 4.8.2 | Potatoes, peeled | Potatoes from which the skin is removed using steam treatment | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.3 | Potato peelings, steamed | Moist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added | Moisture if > 93 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.4 | Potato cuttings, raw | Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled | Moisture if > 88 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.5 | Potato scrapings | Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment | Moisture if > 93 %
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.6 | Potato, mashed | Blanched or boiled and then mashed potato product | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.7 | Potato flakes | Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes | Starch
  Crude fibre
  Ash insoluble in HCl, if > 3,5 % of dry matter |
| 4.8.8 | Potato pulp | Product of the manufacture of potato starch consisting of extracted ground potatoes | Moisture, if < 77 % or > 88 % |
| 4.8.9 | Potato pulp, dried | Dried product of the manufacture of potato starch consisting of extracted ground potatoes | |
| 4.8.10 | Potato protein | Product of starch manufacture composed mainly of protein substances obtained after the separation of starch | Crude protein |
| 4.8.11 | Potato protein, hydrolysed | Protein obtained by a controlled enzymatic hydrolysis of potato proteins | Crude protein |
| 4.8.12 | Potato protein, fermented | Product obtained by fermentation of potato protein and subsequent spray-drying | Crude protein |
| 4.8.13 | Potato protein fermented, liquid | Liquid product obtained by fermentation of potato protein | Crude protein |
| 4.8.14 | Potato juice, concentrated | Concentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water | Moisture if < 50 % or > 60 %
  If moisture < 50 %:






  — | Crude protein |

Number

Name (1)

Description

Compulsory declarations

4.1.1

Sugar beet

Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell

4.1.2

Sugar beet tops and tails

Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 50 %

4.1.3

(Beet) sugar [sucrose]

Sugar extracted from sugar beets using water

4.1.4

(Sugar) beet molasses

Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

(Sugar) beet molasses, partially desugared and/or debetainised

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.6

Isomaltulose molasses

Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets

Moisture if > 40 %

4.1.7

Wet (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation

Ash insoluble in HCl, if > 5 % of dry matter

Moisture, if < 82 % or > 92 %

4.1.8

Pressed (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.9

Pressed (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.10

Dried (sugar) beet pulp

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose, if > 10,5 %

4.1.11

Dried (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose

4.1.12

Sugar syrup

Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite

Total sugars, calculated as sucrose

Moisture, if > 35 %

4.1.13

(Sugar) beet pieces, boiled

Product of the manufacture of edible syrup from sugar beet

If dried:

ash insoluble in HCl, if > 3,5 % of dry matter

If pressed:

ash insoluble in HCl, if > 5 % of dry matter

Moisture, if < 50 %

4.1.15

(Sugar) beet molasses, betaine rich, liquid / dried
   (10)

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 maximum of 20 % naturally occurring betaine.

May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite

Betaine content

Total sugars, calculated as sucrose

Moisture, if > 14 %

4.1.16

Isomaltulose

Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets

4.2.1

Beetroot juice

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, maintaining the typical vegetable-like taste and flavour

Moisture if < 50 % or > 60 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.3.1

Carrots

Root of the yellow or red carrot Daucus carota L.

4.3.2

Carrot peelings, steamed

Moist product from the carrot processing industry consisting of peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if > 97 %

4.3.3

Carrot scrapings

Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if > 97 %

4.3.4

Carrot flakes

Product obtained by flaking roots of yellow or red carrots, which are subsequently dried

4.3.5

Carrot, dried

Roots of yellow or red carrots regardless of their presentation, which are subsequently dried

Crude fibre

4.3.6

Carrot feed, dried

Product constituted of internal pulp and outer skins that are dried

Crude fibre

4.3.7

Carrot juice

Juice from pressing of carrot roots with subsequent concentration and pasteurisation

Moisture if < 40 % or > 60 %

4.4.1

Chicory roots

Roots of Cichorium intybus L.

4.4.2

Chicory tops and tails

Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 50 %

4.4.3

Chicory seed

Seed of Cichorium intybus L.

4.4.4

Pressed chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed. May contain up to 1 % sulphate and 0,2 % sulphite

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 65 % or > 82 %

4.4.5

Dried chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted. May contain up to 2 % sulphate and 0,5 % sulphite

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.6

Chicory roots powder

Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.7

Chicory molasses

Product of chicory processing, obtained during the production of inulin and oligofructose. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents

Crude protein

Crude ash

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses

Co-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents

Crude protein

Crude ash

Moisture if < 30 % or > 40 %

4.4.9

Inulin
   (11)

Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite

4.4.10

Oligofructose syrup

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite

Moisture if < 20 % or > 30 %

4.4.11

Oligofructose, dried

Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying

4.5.1

Garlic, dried

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

4.6.1

Manioc [tapioca]; [cassava]

Roots of Manihot esculenta Crantz, regardless of their presentation

Moisture if < 60 % or > 70 %

4.6.2

Manioc, dried [tapioca, dried]

Roots of Manioc, regardless of their presentation, which are subsequently dried

Starch

Ash insoluble in HCl, if > 3,5 % of dry matter

4.7.1

Onion pulp

Moist product 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 matter

4.7.2

Onions, fried

Skinned and crumbed onion pieces which are then fried

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Crude fat

4.7.3

Onions solubles, dried

Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates

Crude fibre

4.8.1

Potatoes

Tubers of Solanum tuberosum L.

Moisture if < 72 % or > 88 %

4.8.2

Potatoes, peeled

Potatoes from which the skin is removed using steam treatment

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.3

Potato peelings, steamed

Moist product from the potato processing industry consisting of peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added

Moisture if > 93 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.4

Potato cuttings, raw

Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled

Moisture if > 88 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.5

Potato scrapings

Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment

Moisture if > 93 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.6

Potato, mashed

Blanched or boiled and then mashed potato product

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.7

Potato flakes

Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.8

Potato pulp

Product of the manufacture of potato starch consisting of extracted ground potatoes

Moisture, if < 77 % or > 88 %

4.8.9

Potato pulp, dried

Dried product of the manufacture of potato starch consisting of extracted ground potatoes

4.8.10

Potato protein

Product of starch manufacture composed mainly of protein substances obtained after the separation of starch

Crude protein

4.8.11

Potato protein, hydrolysed

Protein obtained by a controlled enzymatic hydrolysis of potato proteins

Crude protein

4.8.12

Potato protein, fermented

Product obtained by fermentation of potato protein and subsequent spray-drying

Crude protein

4.8.13

Potato protein fermented, liquid

Liquid product obtained by fermentation of potato protein

Crude protein

4.8.14

Potato juice, concentrated

Concentrated product of the manufacture of potato starch, consisting of the remaining substance after partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water

Moisture if < 50 % or > 60 %

If moisture < 50 %:

—

Crude protein

| — | Crude ash |
| --- | --- |

—

Crude ash

4.8.15

Potato granules

Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying

4.9.1

Sweet potato

Tubers of Ipomoea batatas L. regardless of their presentation

Moisture if < 57 % or > 78 %

4.10.1

Jerusalem artichoke [Topinambur]

Tubers of Helianthus tuberosus L. regardless of their presentation

Moisture if < 75 % or > 80 %

4.11.1

Red radish juice

Juice from pressing roots of Red Radish (Raphanus sativus L.) with subsequent drying and pasteurisation

Moisture if < 30 % or > 50 %

5.   Other seeds and fruits, and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 5.1.1 | Acorn | Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak Quercus suber L., or other species of the Quercus gender | |
| 5.1.2 | Acorn, dehulled | Product obtained during dehulling of acorn | Crude protein
  Crude fibre |
| 5.2.1 | Almond | Whole or broken fruit Prunus dulcis, with or without hulls | |
| 5.2.2 | Almond hulls | Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground | Crude fibre |
| 5.2.3 | Almond kernel expeller (5) | Product of oil manufacture obtained by pressing of almond kernels | Crude protein
  Crude fibre |
| 5.3.1 | Anise seed | Seeds of Pimpinella anisum | |
| 5.4.1 | Apple pulp, dried; [apple pomace, dried] | Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried | Crude fibre |
| 5.4.2 | Apple pulp, pressed; [apple pomace, pressed] | Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed | Crude fibre |
| 5.4.3 | Apple molasses | Product obtained after producing pectin from apple pulp | Crude protein
  Crude fibre
  Crude oils and fats, if > 10 % |
| 5.5.1 | Sugar beet seed | Seeds of sugar beet | |
| 5.6.1 | Buckwheat | Seeds of Fagopyrum esculentum | |
| 5.6.2 | Buckwheat hulls and bran | Product obtained during the milling of buckwheat grains | Crude fibre |
| 5.6.3 | Buckwheat middlings | Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre | Crude fibre
  Starch |
| 5.7.1 | Red cabbage seed | Seeds of Brassica oleracea var. capitata f. Rubra | |
| 5.8.1 | Canary grass seed | Seeds of Phalaris canariensis | |
| 5.9.1 | Caraway seed | Seeds from Carum carvi L. | |
| 5.12.1 | Whole or broken chestnuts | Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.) | Crude protein
  Crude fibre |
| 5.13.1 | Citrus pulp
   (12) | Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis | Crude fibre |
| 5.13.2 | Citrus pulp
   (12)
  , dried | Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous 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 |
| 5.16.1 | Cornflower seed | Seeds of Centaurea cyanus L. | |
| 5.17.1 | Cucumber seed | Seeds of Cucumis sativus L. | |
| 5.18.1 | Cypress seed | Seeds of Cupressus L. | |
| 5.19.1 | Date fruit | Fruits of Phoenix dactylifera L. | |
| 5.19.2 | Date seed | Whole seeds of Phoenix dactylifera L. | Crude fibre |
| 5.20.1 | Fennel seed | Seeds of Foeniculum vulgare Mill. | |
| 5.21.1 | Fig fruit | Fruits of Ficus carica L. | |
| 5.22.1 | Fruit kernels
   (13) | Product consisting of the inner, edible seeds of a nut or fruit stone | |
| 5.22.2 | Fruit pulp
   (13) | Product obtained during the production of fruit juice and fruit puree | Crude fibre |
| 5.22.3 | Fruit pulp, dried
   (13) | Product obtained during the production of fruit juice and fruit puree which is subsequently dried | Crude fibre |
| 5.23.1 | Garden cress | Seeds from Lepidium sativum L. | Crude fibre |
| 5.24.1 | Graminaceous seeds | Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae | |
| 5.25.1 | Grape pips | Pips from Vitis L. separated from grape pulp, from which the oil has not been removed | Crude fat
  Crude fibre |
| 5.25.2 | Grape pips meal | Product obtained during the extraction of oil from grape pips | Crude fibre |
| 5.25.3 | Grape pulp [grape marc] | Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed | Crude fibre |
| 5.25.4 | Grape pips soluble | Product obtained from grape pips after producing grape juice. It principally contains carbohydrates | Crude fibre |
| 5.26.1 | Hazelnut | Whole or broken fruit of Corylus (L.) spp., with or without hulls | |
| 5.26.2 | Hazelnut expeller (5) | Product of oil manufacture obtained by pressing hazelnut kernels | Crude protein
  Crude fibre |
| 5.27.1 | Pectin | Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts | |
| 5.28.1 | Perilla seed | Seeds of Perilla frutescens L. and its milling products | |
| 5.29.1 | Pine nut | Seeds from Pinus (L.) spp. | |
| 5.30.1 | Pistachio | Fruit of Pistacia vera L. | |
| 5.31.1 | Plantago seed | Seeds of Plantago (L.) spp. | |
| 5.32.1 | Radish seed | Seeds of Raphanus sativus L. | |
| 5.33.1 | Spinach seed | Seeds of Spinacia oleracea L. | |
| 5.34.1 | Thistle seed | Seeds from Carduus marianus L. | |
| 5.35.1 | Tomato pulp [tomato pomace] | Product obtained by pressing tomatoes Solanum lycopersicum L. during production of tomato juice. It consists principally of tomato peel and seeds | Crude fibre |
| 5.36.1 | Yarrow seed | Seeds of Achillea millefolium L. | |
| 5.37.1 | Apricot kernel expeller (5) | Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid | Crude protein
  Crude fibre |
| 5.38.1 | Black cumin expeller (5) | Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.) | Crude protein
  Crude fibre |
| 5.39.1 | Borage seed expeller (5) | Product of oil manufacture obtained by pressing borage seeds (Borago officinalis L.) | Crude protein
  Crude fibre |
| 5.40.1 | Evening primrose expeller (5) | Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.) | Crude protein
  Crude fibre |
| 5.41.1 | Pomegranate expeller (5) | Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.) | Crude protein
  Crude fibre |
| 5.42.1 | Walnut kernel expeller (5) | Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.) | Crude protein
  Crude fibre |

Number

Name (1)

Description

Compulsory declarations

5.1.1

Acorn

Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak Quercus suber L., or other species of the Quercus gender

5.1.2

Acorn, dehulled

Product obtained during dehulling of acorn

Crude protein

Crude fibre

5.2.1

Almond

Whole or broken fruit Prunus dulcis, with or without hulls

5.2.2

Almond hulls

Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground

Crude fibre

5.2.3

Almond kernel expeller (5)

Product of oil manufacture obtained by pressing of almond kernels

Crude protein

Crude fibre

5.3.1

Anise seed

Seeds of Pimpinella anisum

5.4.1

Apple pulp, dried; [apple pomace, dried]

Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried

Crude fibre

5.4.2

Apple pulp, pressed; [apple pomace, pressed]

Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed

Crude fibre

5.4.3

Apple molasses

Product obtained after producing pectin from apple pulp

Crude protein

Crude fibre

Crude oils and fats, if > 10 %

5.5.1

Sugar beet seed

Seeds of sugar beet

5.6.1

Buckwheat

Seeds of Fagopyrum esculentum

5.6.2

Buckwheat hulls and bran

Product obtained during the milling of buckwheat grains

Crude fibre

5.6.3

Buckwheat middlings

Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre

Crude fibre

Starch

5.7.1

Red cabbage seed

Seeds of Brassica oleracea var. capitata f. Rubra

5.8.1

Canary grass seed

Seeds of Phalaris canariensis

5.9.1

Caraway seed

Seeds from Carum carvi L.

5.12.1

Whole or broken chestnuts

Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.)

Crude protein

Crude fibre

5.13.1

Citrus pulp
   (12)

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis

Crude fibre

5.13.2

Citrus pulp
   (12)
  , dried

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous 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

5.16.1

Cornflower seed

Seeds of Centaurea cyanus L.

5.17.1

Cucumber seed

Seeds of Cucumis sativus L.

5.18.1

Cypress seed

Seeds of Cupressus L.

5.19.1

Date fruit

Fruits of Phoenix dactylifera L.

5.19.2

Date seed

Whole seeds of Phoenix dactylifera L.

Crude fibre

5.20.1

Fennel seed

Seeds of Foeniculum vulgare Mill.

5.21.1

Fig fruit

Fruits of Ficus carica L.

5.22.1

Fruit kernels
   (13)

Product consisting of the inner, edible seeds of a nut or fruit stone

5.22.2

Fruit pulp
   (13)

Product obtained during the production of fruit juice and fruit puree

Crude fibre

5.22.3

Fruit pulp, dried
   (13)

Product obtained during the production of fruit juice and fruit puree which is subsequently dried

Crude fibre

5.23.1

Garden cress

Seeds from Lepidium sativum L.

Crude fibre

5.24.1

Graminaceous seeds

Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae

5.25.1

Grape pips

Pips from Vitis L. separated from grape pulp, from which the oil has not been removed

Crude fat

Crude fibre

5.25.2

Grape pips meal

Product obtained during the extraction of oil from grape pips

Crude fibre

5.25.3

Grape pulp [grape marc]

Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed

Crude fibre

5.25.4

Grape pips soluble

Product obtained from grape pips after producing grape juice. It principally contains carbohydrates

Crude fibre

5.26.1

Hazelnut

Whole or broken fruit of Corylus (L.) spp., with or without hulls

5.26.2

Hazelnut expeller (5)

Product of oil manufacture obtained by pressing hazelnut kernels

Crude protein

Crude fibre

5.27.1

Pectin

Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts

5.28.1

Perilla seed

Seeds of Perilla frutescens L. and its milling products

5.29.1

Pine nut

Seeds from Pinus (L.) spp.

5.30.1

Pistachio

Fruit of Pistacia vera L.

5.31.1

Plantago seed

Seeds of Plantago (L.) spp.

5.32.1

Radish seed

Seeds of Raphanus sativus L.

5.33.1

Spinach seed

Seeds of Spinacia oleracea L.

5.34.1

Thistle seed

Seeds from Carduus marianus L.

5.35.1

Tomato pulp [tomato pomace]

Product obtained by pressing tomatoes Solanum lycopersicum L. during production of tomato juice. It consists principally of tomato peel and seeds

Crude fibre

5.36.1

Yarrow seed

Seeds of Achillea millefolium L.

5.37.1

Apricot kernel expeller (5)

Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid

Crude protein

Crude fibre

5.38.1

Black cumin expeller (5)

Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.)

Crude protein

Crude fibre

5.39.1

Borage seed expeller (5)

Product of oil manufacture obtained by pressing borage seeds (Borago officinalis L.)

Crude protein

Crude fibre

5.40.1

Evening primrose expeller (5)

Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.)

Crude protein

Crude fibre

5.41.1

Pomegranate expeller (5)

Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.)

Crude protein

Crude fibre

5.42.1

Walnut kernel expeller (5)

Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.)

Crude protein

Crude fibre

6.   Forages and roughage, and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 6.1.1 | Beet leaves | Leaves of Beta spp. | |
| 6.2.1 | Cereal plants (11) | Whole plants of cereal species or parts thereof | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.3.1 | Cereals straw (11) | Straw of cereals | |
| 6.3.2 | Cereal straw, treated (11) | Product obtained by an appropriate treatment of cereal straw | Sodium, if treated with NaOH |
| 6.4.1 | Clover meal | Product obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.5.1 | Forage meal
   (14)
  [grass meal
   (14)
  ]; [green meal
   (14)] | Product obtained by drying and milling and in some cases compacting forage plants (15) | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.1 | Hay | Species of any grass or legumes plants or herbs, field dried or artificially dried | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.2 | Grass; herbs; legume plants, dried | Product obtained from grass, herbs or legume plants that has been artificially dehydrated (in any form) | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.3 | Grass; herbs; legume plants; [green forage] | Fresh biomass consisting of grass, legume plants or herbs | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.4 | Green silage | Ensiled biomass from arable land and grassland consisting of any grass, legume plants or herbs | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.6.5 | Haylage | Ensiled or dried arable crops consisting of grass, legume plants or herbs with a minimum of 50 % dry matter content, wrapped in bales or stored in silos | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.7.1 | Hemp flour | Flour ground from stems from hemp from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014 | Crude protein |
| 6.7.2 | Hemp fibre | Product obtained during the mechanical processing of hemp stems from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014 | Crude fibre |
| 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 | Lucerne [alfalfa] | Medicago sativa L. and Medicago var. Martyn plants or parts thereof | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.2 | Lucerne, field dried; [alfalfa field dried] | Lucerne, field dried | Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.3 | Lucerne, high temperature dried [alfalfa, high temperature dried]; [dehydrated Lucerne] | Lucerne artificially dehydrated, in any form | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.4 | Lucerne, extruded [alfalfa, extruded] | Alfalfa pellets that have been extruded | |
| 6.10.5 | Lucerne meal
   (16)
  [alfalfa meal (16)] | Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne | Crude protein
  Crude fibre
  Ash insoluble, in HCl, if > 3,5 % of dry matter |
| 6.10.6 | Lucerne pomace [alfalfa pomace] | Dried product obtained by pressing the juice from lucerne | Crude protein
  Crude fibre |
| 6.10.7 | Lucerne protein concentrate [alfalfa protein concentrate] | Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein | Crude protein
  Carotene |
| 6.10.8 | Lucerne solubles | Product obtained after protein extraction from lucerne juice | 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 (7) straw | Straw of Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.) | |

Number

Name (1)

Description

Compulsory declarations

6.1.1

Beet leaves

Leaves of Beta spp.

6.2.1

Cereal plants (11)

Whole plants of cereal species or parts thereof

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.3.1

Cereals straw (11)

Straw of cereals

6.3.2

Cereal straw, treated (11)

Product obtained by an appropriate treatment of cereal straw

Sodium, if treated with NaOH

6.4.1

Clover meal

Product obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.5.1

Forage meal
   (14)
  [grass meal
   (14)
  ]; [green meal
   (14)]

Product obtained by drying and milling and in some cases compacting forage plants (15)

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.1

Hay

Species of any grass or legumes plants or herbs, field dried or artificially dried

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.2

Grass; herbs; legume plants, dried

Product obtained from grass, herbs or legume plants that has been artificially dehydrated (in any form)

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.3

Grass; herbs; legume plants; [green forage]

Fresh biomass consisting of grass, legume plants or herbs

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.4

Green silage

Ensiled biomass from arable land and grassland consisting of any grass, legume plants or herbs

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.6.5

Haylage

Ensiled or dried arable crops consisting of grass, legume plants or herbs with a minimum of 50 % dry matter content, wrapped in bales or stored in silos

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.7.1

Hemp flour

Flour ground from stems from hemp from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014

Crude protein

6.7.2

Hemp fibre

Product obtained during the mechanical processing of hemp stems from varieties of Cannabis sativa L. with a tetrahydrocannabinol content < 0,2 % according to the quantification method established in Regulation (EU) No 639/2014

Crude fibre

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

Lucerne [alfalfa]

Medicago sativa L. and Medicago var. Martyn plants or parts thereof

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.2

Lucerne, field dried; [alfalfa field dried]

Lucerne, field dried

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.3

Lucerne, high temperature dried [alfalfa, high temperature dried]; [dehydrated Lucerne]

Lucerne artificially dehydrated, in any form

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.4

Lucerne, extruded [alfalfa, extruded]

Alfalfa pellets that have been extruded

6.10.5

Lucerne meal
   (16)
  [alfalfa meal (16)]

Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne

Crude protein

Crude fibre

Ash insoluble, in HCl, if > 3,5 % of dry matter

6.10.6

Lucerne pomace [alfalfa pomace]

Dried product obtained by pressing the juice from lucerne

Crude protein

Crude fibre

6.10.7

Lucerne protein concentrate [alfalfa protein concentrate]

Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein

Crude protein

Carotene

6.10.8

Lucerne solubles

Product obtained after protein extraction from lucerne juice

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 (7) straw

Straw of Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and of rape Brassica rapa ssp. oleifera (Metzg.)

7.   Other plants, algae, funghi and products derived thereof

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 7.1.1 | Algae
   (17) | Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents | Crude protein
  Crude fat
  Crude ash
  Iodine if > 100 ppm |
| 7.1.2 | Algae
   (17)
  , dried | Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents | Crude protein
  Crude fat
  Crude ash
  Iodine if > 100 ppm |
| 7.1.3 | Algae
   (17)
  meal | Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents | Crude protein
  Crude fat
  Crude ash
  Iodine if > 100 ppm |
| 7.1.4 | Algal
   (17)
  oil | Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents | Crude fat
  Moisture if > 1 % |
| 7.1.6 | Seaweed
   (17)
  meal | Product obtained by drying and crushing macro-algae, in particular red, brown or green algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents | Crude protein
  Crude fat
  Crude ash
  Iodine if > 100 ppm |
| 7.1.7 | Algae meal from Asparagopsis | Product obtained by drying and crushing macro-algae of the genus Asparagopsis. May be washed to reduce iodine and bromine content | Crude protein
  Crude fat
  Crude ash
  Iodine if > 100 ppm |
| 7.2.1 | Fungi
   (17)
  , dried | Dried mushroom and/or mycelium derived from edible fungi, rich in fiber, amino-acids, and poly-saccharides | Crude fibre
  Crude protein |
| 7.3.1 | Barks
   (17) | Cleaned and dried bark of trees or bushes | Crude fibre |
| 7.4.1 | Blossoms (15)
   (17)
  , dried | All parts of dried blossoms of consumable plants and their fractions | Crude fibre |
| 7.5.1 | Broccoli, dried | Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal | |
| 7.6.1 | (Sugar) cane molasses | Syrupy product obtained during the manufacture or refining of sugar from Saccharum L. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite | Total sugars, calculated as sucrose
  Moisture, if > 30 % |
| 7.6.2 | (Sugar) cane Molasses, partially desugared | Product obtained after further extraction using water of sucrose from sugar cane molasses | Total sugars, calculated as sucrose
  Moisture, if > 28 % |
| 7.6.3 | (Cane) sugar [sucrose] | Sugar extracted from sugar cane using water | |
| 7.6.4 | Cane bagasse | Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres | Crude fibre |
| 7.7.1 | Leaves (15)
   (17)
  , dried | Dried leaves of consumable plants and their fractions | Crude fibre |
| 7.8.1 | Lignocellulose | Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose | |
| 7.8.2 | Powdercellulose | Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre (15) of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 % | |
| 7.9.1 | Liquorice root | Root of Glycyrrhiza L. | |
| 7.10.1 | Mint | Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation. | |
| 7.11.1 | Spinach, dried | Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation | |
| 7.12.1 | Mojave yucca | Pulverised product obtained from stems of Yucca schidigera Roezl | Crude fibre |
| 7.12.2 | Yucca [Schidigera] juice | Product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates | |
| 7.13.1 | Vegetable carbon; [charcoal] | Product obtained by carbonisation of organic vegetal material | |
| 7.14.1 | Wood
   (17) | Chemically untreated wood or wood fibres | Crude fibre |
| 7.14.2 | Wood molasses
   (17) | Product obtained by means of heating and pressing of raw, untreated wood and which predominantly consists of xylose | Total sugars, calculated as sucrose |
| 7.15.1 | Waxy-leaf nightshade meal | Product obtained by drying and grinding the leaves of Solanum glaucophyllum | Crude fibre
  Vitamin D3 |

Number

Name (1)

Description

Compulsory declarations

7.1.1

Algae
   (17)

Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents

Crude protein

Crude fat

Crude ash

Iodine if > 100 ppm

7.1.2

Algae
   (17)
  , dried

Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents

Crude protein

Crude fat

Crude ash

Iodine if > 100 ppm

7.1.3

Algae
   (17)
  meal

Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents

Crude protein

Crude fat

Crude ash

Iodine if > 100 ppm

7.1.4

Algal
   (17)
  oil

Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents

Crude fat

Moisture if > 1 %

7.1.6

Seaweed
   (17)
  meal

Product obtained by drying and crushing macro-algae, in particular red, brown or green algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents

Crude protein

Crude fat

Crude ash

Iodine if > 100 ppm

7.1.7

Algae meal from Asparagopsis

Product obtained by drying and crushing macro-algae of the genus Asparagopsis. May be washed to reduce iodine and bromine content

Crude protein

Crude fat

Crude ash

Iodine if > 100 ppm

7.2.1

Fungi
   (17)
  , dried

Dried mushroom and/or mycelium derived from edible fungi, rich in fiber, amino-acids, and poly-saccharides

Crude fibre

Crude protein

7.3.1

Barks
   (17)

Cleaned and dried bark of trees or bushes

Crude fibre

7.4.1

Blossoms (15)
   (17)
  , dried

All parts of dried blossoms of consumable plants and their fractions

Crude fibre

7.5.1

Broccoli, dried

Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal

7.6.1

(Sugar) cane molasses

Syrupy product obtained during the manufacture or refining of sugar from Saccharum L. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite

Total sugars, calculated as sucrose

Moisture, if > 30 %

7.6.2

(Sugar) cane Molasses, partially desugared

Product obtained after further extraction using water of sucrose from sugar cane molasses

Total sugars, calculated as sucrose

Moisture, if > 28 %

7.6.3

(Cane) sugar [sucrose]

Sugar extracted from sugar cane using water

7.6.4

Cane bagasse

Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres

Crude fibre

7.7.1

Leaves (15)
   (17)
  , dried

Dried leaves of consumable plants and their fractions

Crude fibre

7.8.1

Lignocellulose

Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose

7.8.2

Powdercellulose

Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre (15) of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 %

7.9.1

Liquorice root

Root of Glycyrrhiza L.

7.10.1

Mint

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

7.11.1

Spinach, dried

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

7.12.1

Mojave yucca

Pulverised product obtained from stems of Yucca schidigera Roezl

Crude fibre

7.12.2

Yucca [Schidigera] juice

Product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates

7.13.1

Vegetable carbon; [charcoal]

Product obtained by carbonisation of organic vegetal material

7.14.1

Wood
   (17)

Chemically untreated wood or wood fibres

Crude fibre

7.14.2

Wood molasses
   (17)

Product obtained by means of heating and pressing of raw, untreated wood and which predominantly consists of xylose

Total sugars, calculated as sucrose

7.15.1

Waxy-leaf nightshade meal

Product obtained by drying and grinding the leaves of Solanum glaucophyllum

Crude fibre

Vitamin D3

8.   Milk products and products derived thereof

Feed materials in this chapter shall fulfil the requirements of Regulation (EC) No 1069/2009 and the specific requirements for milk, colostrum, and certain other products derived from milk according to Annex X to Regulation (EU) No 142/2011.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 8.1.1 | Butter and butter products | Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately | Crude protein
  Crude fat
  Lactose
  Moisture if > 6 % |
| 8.2.1 | Buttermilk/buttermilk powder
   (18) | Product obtained by churning butter out of cream or similar processes.
  Where specifically prepared as feed material, may contain:






  — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |

Number

Name (1)

Description

Compulsory declarations

8.1.1

Butter and butter products

Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.2.1

Buttermilk/buttermilk powder
   (18)

Product obtained by churning butter out of cream or similar processes.

Where specifically prepared as feed material, may contain:

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.3.1

Casein

Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet

Crude protein

Moisture if > 10 %

8.4.1

Caseinate

Product extracted from curd or casein through use of neutralising substances and drying

Crude protein

Moisture if > 10 %

8.5.1

Cheese and cheese products

Cheese and products made of cheese and of milk based products

Crude protein

Crude fat

8.6.1

Colostrum/colostrum powder
   (18)

The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition

Crude protein

8.7.1

Dairy by-products

Products obtained when producing dairy products, including centrifuge or separator sludge, white water, milk minerals.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Moisture

Crude protein

Crude fat

Total sugars, calculated as sucrose

8.8.1

Fermented milk products

Products obtained by fermentation of milk (e.g. yoghurt etc.)

Crude protein

Crude fat

8.9.1

Lactose

The sugar separated from milk or whey by purification and drying

Moisture if > 5 %

8.10.1

Milk/milk powder (18)

Normal mammary secretion obtained from one or more milkings

Crude protein

Crude fat

Moisture if > 5 %

8.11.1

Skimmed milk/skimmed milk powder
   (18)

Milk whose fat content has been reduced by separation

Crude protein

Moisture if > 5 %

8.12.1

Milk fat

Product obtained by skimming milk

Crude fat

8.13.1

Milk protein powder
   (18)

Product obtained by drying protein compounds extracted from milk by chemical or physical treatment

Crude protein

Moisture if > 8 %

8.14.1

Condensed and evaporated milk and their products

Condensed and evaporated milk and products obtained by production or processing of these products

Crude protein

Crude fat

Moisture if > 5 %

8.15.1

Milk permeate/Milk permeate powder
   (18)

Product obtained from the liquid phase of (ultra, nano or micro) filtration of milk and from which lactose may have been partly removed.

Reverse osmosis may be applied

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.16.1

Milk retentate/milk retentate powder
   (18)

Product retained on the membrane from (ultra, nano or micro) filtration of milk

Crude protein

Crude ash

Lactose

Moisture if > 8 %

8.17.1

Whey/whey powder
   (18)

Product of cheese, quark or casein manufacturing or similar processes.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.18.1

Delactosed whey/delactosed whey powder
   (18)

Whey from which the lactose has been partly removed.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.19.1

Whey protein/whey protein powder
   (18)

Product obtained by drying whey protein compounds extracted from whey by chemical or physical treatment.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Moisture if > 8 %

8.20.1

Demineralised, delactosed whey/demineralised, delactosed whey powder
   (18)

Whey from which lactose and minerals have been partly removed.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Lactose

Crude ash

Moisture if > 8 %

8.21.1

Whey permeate/whey permeate powder
   (18)

Product from the liquid phase of (ultra, nano or micro) filtration of whey and from which lactose may have been partly removed. Reverse osmosis may be applied.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.22.1

Whey retentate/whey retentate powder
   (18)

Product retained on the membrane from (ultra, nano or micro) filtration of whey.

Where specifically prepared as feed material, may contain:

| — | up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing; |
| --- | --- |

—

up to 0,5 % phosphates e.g. polyphosphates (e.g. sodium hexametaphosphate), diphosphates (e.g. tetrasodiumpyrophosphate), used to decrease the viscosity and to stabilise protein during processing;

| — | up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,3 % inorganic acids: sulphuric acid, hydrochloric acid, phosphoric acid, used for pH adjustments in many stages of production processes;

| — | up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes; |
| --- | --- |

—

up to 0,5 % alkali e.g. sodium, potassium, calcium, magnesium hydroxides, used for pH adjustments in many stages of production processes;

| — | up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties |
| --- | --- |

—

up to 2 % free-flowing agents e.g. silicium dioxide, penta-sodium-triphosphate, tri-calcium-phosphate, used to improve powder flowing properties

Crude protein

Crude ash

Lactose

Moisture if > 8 %

9.   Land animal products and products derived thereof

Feed materials in this chapter shall fulfil the requirements of Regulation (EC) No 1069/2009. The name of the feed materials shall be supplemented with the indication according to Annex X or Annex XIII to Regulation (EU) No 142/2011 or Annex IV to Regulation (EC) No 999/2001 for clarifying the specific requirements and a clear identification regarding restrictions to use according to Regulation (EC) No 999/2001.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 9.1.1 | Animal by-products
   (19) | Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried | Crude protein
  Crude fat
  Moisture if > 8 % |
| 9.2.1 | Animal fat
   (20) | Product composed 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 contain up to 0,1 % hexane | Crude fat
  Moisture if > 1 % |
| 9.3.1 | Apiculture by-products
   (21) | Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed | Total sugars, calculated as sucrose |
| 9.4.1 | Processed animal protein
   (20) | Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.5.1 | Gelatine process derived proteins
   (20) | Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004 | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.6.1 | Hydrolysed animal proteins
   (20) | Polypeptides, peptides and amino acids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying | Crude protein
  Moisture if > 8 % |
| 9.7.1 | Blood meal
   (20) | Product derived from the heat treatment of blood of slaughtered warm-blooded animals | Crude protein
  Moisture if > 8 % |
| 9.8.1 | Blood products
   (19) | Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures | Crude protein
  Moisture if > 8 % |
| 9.9.1 | Catering reflux [catering recycling] | All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.10.1 | Collagen
   (20) | Protein-based product derived from animal bones, hides, skins and tendons | Crude protein
  Moisture if > 8 % |
| 9.11.1 | Feather meal | Product obtained by drying and grinding feathers of slaughtered animals | Crude protein
  Moisture if > 8 % |
| 9.12.1 | Gelatine
   (20) | Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals | Crude protein
  Moisture if > 8 % |
| 9.13.1 | Greaves
   (20) | Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.
  If extracted with solvents, may contain up to 0,1 % hexane | Crude protein
  Crude fat
  Crude ash
  Moisture if > 8 % |
| 9.14.1 | Products of animal origin
   (19) | Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried | Crude protein
  Crude fat
  Moisture if > 8 % |
| 9.15.1 | Eggs | Whole eggs of Gallus gallus L. with or without shells | |
| 9.15.2 | Albumen | Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured | Crude protein
  Method of denaturation, if applicable |
| 9.15.3 | Egg products, dried | Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk | Crude protein
  Crude fat
  Moisture if > 5 % |
| 9.15.4 | Egg powder, sugared | Dried whole or parts of eggs, sugared | Crude protein
  Crude fat
  Moisture if > 5 %
  Total sugars, calculated as sucrose |
| 9.15.5 | Egg shells, dried | Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried | Crude ash |
| 9.16.1 | Terrestrial invertebrates
   (19)
  , live | Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health | |
| 9.16.2 | Terrestrial invertebrates
   (19)
  , dead | Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009 | Crude protein
  Crude fat
  Crude ash |
| 9.17.1 | Cholesterol from woolgrease | Product obtained from woolgrease (lanolin) by saponification, separations and crystallization. Minimum content of (3β)-cholest-5-en-3-ol, C27H46O: 90 % | |

Number

Name (1)

Description

Compulsory declarations

9.1.1

Animal by-products
   (19)

Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried

Crude protein

Crude fat

Moisture if > 8 %

9.2.1

Animal fat
   (20)

Product composed 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 contain up to 0,1 % hexane

Crude fat

Moisture if > 1 %

9.3.1

Apiculture by-products
   (21)

Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed

Total sugars, calculated as sucrose

9.4.1

Processed animal protein
   (20)

Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.5.1

Gelatine process derived proteins
   (20)

Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.6.1

Hydrolysed animal proteins
   (20)

Polypeptides, peptides and amino acids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying

Crude protein

Moisture if > 8 %

9.7.1

Blood meal
   (20)

Product derived from the heat treatment of blood of slaughtered warm-blooded animals

Crude protein

Moisture if > 8 %

9.8.1

Blood products
   (19)

Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures

Crude protein

Moisture if > 8 %

9.9.1

Catering reflux [catering recycling]

All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.10.1

Collagen
   (20)

Protein-based product derived from animal bones, hides, skins and tendons

Crude protein

Moisture if > 8 %

9.11.1

Feather meal

Product obtained by drying and grinding feathers of slaughtered animals

Crude protein

Moisture if > 8 %

9.12.1

Gelatine
   (20)

Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals

Crude protein

Moisture if > 8 %

9.13.1

Greaves
   (20)

Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.

If extracted with solvents, may contain up to 0,1 % hexane

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.14.1

Products of animal origin
   (19)

Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried

Crude protein

Crude fat

Moisture if > 8 %

9.15.1

Eggs

Whole eggs of Gallus gallus L. with or without shells

9.15.2

Albumen

Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured

Crude protein

Method of denaturation, if applicable

9.15.3

Egg products, dried

Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk

Crude protein

Crude fat

Moisture if > 5 %

9.15.4

Egg powder, sugared

Dried whole or parts of eggs, sugared

Crude protein

Crude fat

Moisture if > 5 %

Total sugars, calculated as sucrose

9.15.5

Egg shells, dried

Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried

Crude ash

9.16.1

Terrestrial invertebrates
   (19)
  , live

Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health

9.16.2

Terrestrial invertebrates
   (19)
  , dead

Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009

Crude protein

Crude fat

Crude ash

9.17.1

Cholesterol from woolgrease

Product obtained from woolgrease (lanolin) by saponification, separations and crystallization. Minimum content of (3β)-cholest-5-en-3-ol, C27H46O: 90 %

10.   Fish, other aquatic animals and products derived thereof

Feed materials in this chapter shall fulfil the requirements of Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 10.1.1 | Aquatic invertebrates
   (22) | Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals | Crude protein
  Crude fat
  Crude ash |
| 10.2.1 | By-products from aquatic animals (21) | Originating from establishments or plants preparing or manufacturing products for human consumption | Crude protein
  Crude fat
  Crude ash |
| 10.3.1 | Crustacea meal
   (23) | 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
   (22) | Whole or parts of fish: fresh, frozen, cooked, acid treated or dried | Crude protein
  Moisture if > 8 % |
| 10.4.2 | Fish meal
   (22) | Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.4.3 | Fish solubles | Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying | Crude protein
  Crude fat
  Moisture if > 5 % |
| 10.4.4 | Fish protein, hydrolysed | Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.4.5 | Fishbone meal | Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone | Crude ash |
| 10.4.6 | Fish oil | Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil) | Crude fat
  Moisture if > 1 % |
| 10.4.7 | Fish oil, hydrogenated | Oil obtained from hydrogenation of fish oil | Moisture if > 1 % |
| 10.4.8 | Fish oil stearine [Winterized fish oil] | Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected | Crude fat
  Moisture if > 1 % |
| 10.5.1 | Krill oil | Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water | Moisture if > 1 % |
| 10.5.2 | Krill protein concentrate, hydrolysed | Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.6.1 | Marine annelid meal | Product obtained by heating and drying whole or parts of marine annelids, including Nereis virens M. Sars | Crude fat
  Ash if > 20 %
  Moisture if > 8 % |
| 10.7.1 | Marine zooplankton meal | Product obtained by heating, pressing and drying marine zooplankton e.g. krill | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.7.2 | Marine zooplankton oil | Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water | Moisture if > 1 % |
| 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 | Starfish meal [sea star meal] | Product obtained by heating, pressing and drying whole Asteroidea or parts of Asteroide | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |
| 10.11.1 | Marine invertebrates
   (22)
  meal | Product obtained by heating, pressing and drying whole or parts of marine invertebrates | Crude protein
  Crude fat
  Crude ash, if > 20 %
  Moisture if > 8 % |

Number

Name (1)

Description

Compulsory declarations

10.1.1

Aquatic invertebrates
   (22)

Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals

Crude protein

Crude fat

Crude ash

10.2.1

By-products from aquatic animals (21)

Originating from establishments or plants preparing or manufacturing products for human consumption

Crude protein

Crude fat

Crude ash

10.3.1

Crustacea meal
   (23)

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
   (22)

Whole or parts of fish: fresh, frozen, cooked, acid treated or dried

Crude protein

Moisture if > 8 %

10.4.2

Fish meal
   (22)

Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.3

Fish solubles

Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying

Crude protein

Crude fat

Moisture if > 5 %

10.4.4

Fish protein, hydrolysed

Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.5

Fishbone meal

Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone

Crude ash

10.4.6

Fish oil

Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil)

Crude fat

Moisture if > 1 %

10.4.7

Fish oil, hydrogenated

Oil obtained from hydrogenation of fish oil

Moisture if > 1 %

10.4.8

Fish oil stearine [Winterized fish oil]

Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected

Crude fat

Moisture if > 1 %

10.5.1

Krill oil

Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water

Moisture if > 1 %

10.5.2

Krill protein concentrate, hydrolysed

Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.6.1

Marine annelid meal

Product obtained by heating and drying whole or parts of marine annelids, including Nereis virens M. Sars

Crude fat

Ash if > 20 %

Moisture if > 8 %

10.7.1

Marine zooplankton meal

Product obtained by heating, pressing and drying marine zooplankton e.g. krill

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.7.2

Marine zooplankton oil

Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water

Moisture if > 1 %

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

Starfish meal [sea star meal]

Product obtained by heating, pressing and drying whole Asteroidea or parts of Asteroide

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.11.1

Marine invertebrates
   (22)
  meal

Product obtained by heating, pressing and drying whole or parts of marine invertebrates

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

11.   Minerals and products derived thereof

Feed materials in this chapter containing animal by-products shall fulfil the requirements of Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 11.1.1 | Calcium carbonate
   (24)
  [limestone] | Product obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.
  May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.2 | Calcareous marine shells | Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.3 | Calcium and magnesium carbonate | Natural mixture of calcium carbonate (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids | Calcium
  Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.1.4 | Maerl | Product of natural origin obtained from calcareous marine algae, ground or granulated | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.5 | Lithothamn | Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.6 | Calcium chloride | Calcium chloride (CaCl2) and its hydrate froms. May contain up to 0,2 % barium sulphate | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.7 | Calcium hydroxide
   (25) | Calcium hydroxide (Ca(OH)2).
  May contain up to 0,1 % grinding aids | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.8 | Calcium sulphate anhydrous | Calcium sulphate anhydrous (CaSO4) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.9 | Calcium sulphate hemihydrate | Calcium sulphate hemihydrate (CaSO4 × 1⁄2 H2O) obtained by partially dehydrating calcium sulphate dihydrate | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.10 | Calcium sulphate dihydrate | Calcium sulphate dihydrate (CaSO4 × 2H2O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.11 | Calcium salts of organic acids
   (26) | Calcium salts of edible organic acids with at least 4 carbon atoms (27) | Calcium
  Organic acid |
| 11.1.12 | Calcium oxide | Calcium oxide (CaO) obtained from calcination of naturally occurring limestone. May contain up to 0,1 % grinding aids | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.13 | Calcium gluconate | Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.14 | Calcium chelates
   (28) | Ca(x)1-3 x nH2O
  (x) = anion of amino acids from soya protein hydrolysate or synthetic amino acids authorised as feed additive. The chelation of the cation is proven by a maximum of 10 % molecules exceeding 1 500 Daltons and adequate analytical method proving the chelated structure of the feed material.
  May contain up to 40 % chloride | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.15 | Calcium sulphate/carbonate | Product obtained during the manufacturing of sodium carbonate | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.16 | Calcium pidolate | Calcium L-pidolate (C10H12CaN2O6 ). May contain up to 5 % glutamic acid | Calcium
  Ash insoluble in HCl if > 5 % |
| 11.1.17 | Calcium carbonate-magnesium oxide | Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids | Calcium
  Magnesium |
| 11.1.18 | Calcium nitrate double salt | 5 Ca(NO3)2 x NH4NO3x10 H2O. Derives from a chemical synthesis of calcium carbonate rock and nitric acid | Calcium
  Nitrogen |
| 11.2.1 | Magnesium oxide | Calcined magnesium oxide (MgO), not less than 70 % MgO | Magnesium
  Ash insoluble in HCl if > 15 %,
  Iron content as Fe2O3 if > 5 %. |
| 11.2.2 | Magnesium sulphate heptahydrate | Magnesium sulphate (MgSO4 × 7 H2O) | Magnesium
  Sulphur
  Ash insoluble in HCl if > 15 % |
| 11.2.3 | Magnesium sulphate monohydrate | Magnesium sulphate (MgSO4 × H2O) | Magnesium
  Sulphur
  Ash insoluble in HCl if > 15 % |
| 11.2.4 | Magnesium sulphate anhydrous | Anhydrous magnesium sulphate (MgSO4) | Magnesium
  Sulphur
  Ash insoluble in HCl if > 10 % |
| 11.2.5 | Magnesium propionate | Magnesium propionate (C6H10MgO4) | Magnesium |
| 11.2.6 | Magnesium chloride | Magnesium chloride (MgCl2) or solution obtained by natural concentration of sea water after deposit of sodium chloride | Magnesium
  Chlorine
  Ash insoluble in HCl if > 10 % |
| 11.2.7 | Magnesium carbonate | Natural magnesium carbonate (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 % |
| 11.2.9 | Magnesium potassium sulphate | Magnesium potassium sulphate (K2Mg(SO4)2 x nH2O, n= 4,6) | Magnesium
  Potassium
  Ash insoluble in HCl if > 10 % |
| 11.2.10 | Magnesium salts of organic acids
   (26) | Magnesium salts of edible organic acids with at least 4 carbon atoms (27) | Magnesium
  Organic acid |
| 11.2.11 | Magnesium gluconate | Magnesium salt of gluconic acid generally expressed as Mg(C6H11O7)2 and its hydrated forms | Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.2.12 | Magnesium chelates
   (28) | formula Mg(x)1-3 x nH2O
  (x) = anion of amino acids from soya protein hydrolysate or synthetic amino acids authorised as feed additive.
  The chelation of the cation is proven by a maximum of 10 % molecules exceeding 1 500 Daltons and adequate analytical method proving the chelated structure of the feed material.
  May contain up to 55 % chloride and/or sulphate | Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.2.13 | Magnesium pidolate | Magnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid | Magnesium
  Ash insoluble in HCl if > 5 % |
| 11.3.1 | Dicalcium phosphate
   (29)
   (30)
  [calcium hydrogen orthophosphate] | Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2).
  Ca/P > 1,2.
  May contain up to 3 % chloride expressed as NaCl | Calcium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.2 | Monodicalcium phosphate | Product composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)
  0,8 < Ca/P < 1,3 | Total phosphorus,
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.3 | Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate] | Calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n=0 or 1)
  Ca/P < 0,9 | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.4 | Tricalcium phosphate
   (30)
  [tricalcium orthophosphate] | Tricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)
  Ca/P > 1,3 | Calcium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.5 | Calcium-magnesium phosphate | Calcium-magnesium phosphate (Ca3Mg3(PO4)4). | Calcium
  Magnesium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.6 | Defluorinated phosphate | Product obtained from inorganic sources, calcined and further heat treated. | Total phosphorus
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 5 % |
| 11.3.7 | Dicalcium pyrophosphate; [Dicalcium diphosphate] | Dicalcium pyrophosphate (Ca2P2O7) from bones or inorganic sources. | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.8 | Magnesium phosphate | Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate. | Total phosphorus
  Magnesium
  P insoluble in 2 % citric acid if > 10 %
  Ash insoluble in HCl if > 10 % |
| 11.3.9 | Sodium-calcium-magnesium phosphate | Product consisting of sodium-calcium-magnesium phosphate. | Total phosphorus
  Magnesium
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.10 | Monosodium phosphate; [Sodium dihydrogen orthophosphate] | Monosodium phosphate.
  (NaH2PO4 × nH2O ; n = 0, 1 or 2) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.11 | Disodium phosphate; [Disodium hydrogen orthophosphate] | Disodium phosphate (Na2HPO4 × nH2O ; n = 0, 2, 7 or 12) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.12 | Trisodium Phosphate; [Trisodium orthophosphate] | Trisodium phosphate (Na3PO4 × nH2O ; n = 0, 1/2, 1, 6, 8 or 12) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.13 | Sodium pyrophosphate; [Tetrasodium diphosphate] | Sodium pyrophosphate (Na4P2O7× nH2O ; n = 0 or 10) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.14 | Monopotassium phosphate; [Potassium dihydrogen orthophosphate] | Monopotassium phosphate (KH2PO4) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.15 | Dipotassium phosphate; [Di-potassium hydrogen orthophosphate] | Dipotassium phosphate (K2HPO4 × nH2O; n= 0, 3 or 6) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.16 | Calcium sodium phosphate | Calcium sodium phosphate (CaNaPO4) | Total phosphorus
  Calcium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.17 | Monoammonium phosphate; [Ammonium dihydrogen orthophosphate] | Monoammonium phosphate (NH4H2PO4) | Total nitrogen
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.18 | Diammonium phosphate; [Diammonium hydrogen orthophosphate] | Diammonium phosphate ((NH4)2HPO4) | Total nitrogen
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.19 | Sodium tripolyphosphate; [Penta sodium triphosphate] | Sodium tripolyphosphate (Na5P3O10 × nH2O ; n = 0 or 6) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.20 | Sodium magnesium phosphate | Sodium-magnesium phosphate (MgNaPO4) | Total phosphorus
  Magnesium
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.21 | Magnesium hypophosphite | Magnesium hypophosphite (Mg(H2PO2)2 × 6H2O) | Magnesium
  Total phosphorus
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.22 | Degelatinised bone meal | Degelatinised, sterilised and ground bones from which the fat has been removed. | Total phosphorus
  Calcium
  Ash insoluble in HCl if > 10 % |
| 11.3.23 | Bone ash | Mineral residues from the incineration, combustion or gasification of animal by-products. | Total phosphorus
  Calcium
  Ash insoluble in HCl if > 10 % |
| 11.3.24 | Calcium polyphosphate | Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n+2)PnO(3n+1) where ‘n’ is not less than 2. | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.25 | Calcium dihydrogen diphosphate | Monocalcium dihydrogen pyrophosphate(CaH2P2O7) | Total phosphorus
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.26 | Magnesium acid pyrophosphate | Magnesium acid pyrophosphate (MgH2P2O7.) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate. | Total phosphorus
  Magnesium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.27 | Disodium dihydrogen diphosphate | Disodium dihydrogen diphosphate (Na2H2P2O7) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.28 | Trisodium diphosphate | Trisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9) | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.29 | Sodium polyphosphate; [Sodium hexametaphosphate] | Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2. | Total phosphorus
  Sodium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.30 | Tripotassium phosphate | Tripotassium monophosphate ( K3PO4 × nH2O; n = 0, 1, 3, 7 or 9) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.31 | Tetrapotassium di-phosphate | Tetrapotassium pyrophosphate (K4P2O7 × nH2O; n = 0, 1 or 3) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.32 | Pentapotassium tri-phosphate | Pentapotassium tri-polyphosphate (K5P3O10) | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.33 | Potassium polyphosphate | Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2 | Total phosphorus
  Potassium
  P insoluble in 2 % citric acid if > 10 % |
| 11.3.34 | Calcium sodium polyphosphate | Calcium sodium polyphosphate | Total phosphorus
  Sodium
  Calcium
  P insoluble in 2 % citric acid if > 10 % |
| 11.4.1 | Sodium chloride
   (24) | Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.2 | Sodium bicarbonate [sodium hydrogencarbonate] | Sodium bicarbonate (NaHCO3) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.3 | Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate] | Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.4 | Sodium carbonate | Sodium carbonate (Na2CO3) | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.4.5 | Sodium sesquicarbonate [trisodium hydrogendicarbonate] | 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
   (26)
   (31) | Sodium salts of edible organic acids with at least 4 carbon atoms (27) | Sodium
  Organic acid |
| 11.4.8 | Sodium gluconate | Sodium salt of gluconic acid generally expressed as Na(C6H11O7) and its hydrated forms. | Sodium
  Ash insoluble in HCl if > 10 % |
| 11.5.1 | Potassium chloride | Potassium chloride (KCl) or product obtained by evaporation of seawater or grinding natural sources of potassium chloride | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.2 | Potassium sulphate | Potassium sulphate (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 bicarbonate (KHCO3) | Potassium
  Ash insoluble in HCl if > 10 % |
| 11.5.5 | Potassium salts of organic acids
   (26)
   (32) | Potassium salts of edible organic acids with at least 4 carbon atoms (27) | Potassium
  Organic acid |
| 11.5.6 | Potassium pidolate | Potassium L-pidolate (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 refinery production as practised by sulphur manufacturers | Sulphur |
| 11.7.1 | Attapulgite | Natural magnesium-aluminium-silicon mineral | Magnesium |
| 11.7.2 | Quartz | Naturally occurring mineral obtained by grinding sources of quartz.
  May contain up to 0,1 % grinding aids | |
| 11.7.3 | Cristobalite | Silicon dioxide (SiO2) obtained from the re-crystallisation of quartz
  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 | Nitrogen
  Sulphur |
| 11.8.3 | Ammonium salts of organic acids
   (26) | Ammonium salts of edible organic acids with at least 4 carbon atoms (27) | Nitrogen
  Organic acid |
| 11.8.4 | Ammonium lactate
   (25) | Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 7 % nitrogen.
  May contain up to 2 % phosphorus, 2 % potassium, 0,7 % magnesium, 2 % sodium, 2 % sulphates 0,5 % chlorides, 5 % sugars and 0,1 % silicone antifoam | Nitrogen
  Crude ash
  Potassium if > 1,5 %
  Magnesium if > 1,5 %,
  sodium if > 1,5 % |
| 11.8.5 | Ammonium acetate
   (25) | Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate | Nitrogen |
| 11.9.1 | Flint grit (gizzard) | Product obtained by crushing naturally occurring mineral in the form of gravel | Particle size |
| 11.9.2 | Redstone (gizzard) | Product obtained by crushing and milling of products derived from the burning of clay | Particle size
  Moisture if > 2 % |

Number

Name (1)

Description

Compulsory declarations

11.1.1

Calcium carbonate
   (24)
  [limestone]

Product obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.

May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids

Calcium

Ash insoluble in HCl if > 5 %

11.1.2

Calcareous marine shells

Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells

Calcium

Ash insoluble in HCl if > 5 %

11.1.3

Calcium and magnesium carbonate

Natural mixture of calcium carbonate (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids

Calcium

Magnesium

Ash insoluble in HCl if > 5 %

11.1.4

Maerl

Product of natural origin obtained from calcareous marine algae, ground or granulated

Calcium

Ash insoluble in HCl if > 5 %

11.1.5

Lithothamn

Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated

Calcium

Ash insoluble in HCl if > 5 %

11.1.6

Calcium chloride

Calcium chloride (CaCl2) and its hydrate froms. May contain up to 0,2 % barium sulphate

Calcium

Ash insoluble in HCl if > 5 %

11.1.7

Calcium hydroxide
   (25)

Calcium hydroxide (Ca(OH)2).

May contain up to 0,1 % grinding aids

Calcium

Ash insoluble in HCl if > 5 %

11.1.8

Calcium sulphate anhydrous

Calcium sulphate anhydrous (CaSO4) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate

Calcium

Ash insoluble in HCl if > 5 %

11.1.9

Calcium sulphate hemihydrate

Calcium sulphate hemihydrate (CaSO4 × 1⁄2 H2O) obtained by partially dehydrating calcium sulphate dihydrate

Calcium

Ash insoluble in HCl if > 5 %

11.1.10

Calcium sulphate dihydrate

Calcium sulphate dihydrate (CaSO4 × 2H2O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate

Calcium

Ash insoluble in HCl if > 5 %

11.1.11

Calcium salts of organic acids
   (26)

Calcium salts of edible organic acids with at least 4 carbon atoms (27)

Calcium

Organic acid

11.1.12

Calcium oxide

Calcium oxide (CaO) obtained from calcination of naturally occurring limestone. May contain up to 0,1 % grinding aids

Calcium

Ash insoluble in HCl if > 5 %

11.1.13

Calcium gluconate

Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms

Calcium

Ash insoluble in HCl if > 5 %

11.1.14

Calcium chelates
   (28)

Ca(x)1-3 x nH2O

(x) = anion of amino acids from soya protein hydrolysate or synthetic amino acids authorised as feed additive. The chelation of the cation is proven by a maximum of 10 % molecules exceeding 1 500 Daltons and adequate analytical method proving the chelated structure of the feed material.

May contain up to 40 % chloride

Calcium

Ash insoluble in HCl if > 5 %

11.1.15

Calcium sulphate/carbonate

Product obtained during the manufacturing of sodium carbonate

Calcium

Ash insoluble in HCl if > 5 %

11.1.16

Calcium pidolate

Calcium L-pidolate (C10H12CaN2O6 ). May contain up to 5 % glutamic acid

Calcium

Ash insoluble in HCl if > 5 %

11.1.17

Calcium carbonate-magnesium oxide

Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids

Calcium

Magnesium

11.1.18

Calcium nitrate double salt

5 Ca(NO3)2 x NH4NO3x10 H2O. Derives from a chemical synthesis of calcium carbonate rock and nitric acid

Calcium

Nitrogen

11.2.1

Magnesium oxide

Calcined magnesium oxide (MgO), not less than 70 % MgO

Magnesium

Ash insoluble in HCl if > 15 %,

Iron content as Fe2O3 if > 5 %.

11.2.2

Magnesium sulphate heptahydrate

Magnesium sulphate (MgSO4 × 7 H2O)

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.3

Magnesium sulphate monohydrate

Magnesium sulphate (MgSO4 × H2O)

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.4

Magnesium sulphate anhydrous

Anhydrous magnesium sulphate (MgSO4)

Magnesium

Sulphur

Ash insoluble in HCl if > 10 %

11.2.5

Magnesium propionate

Magnesium propionate (C6H10MgO4)

Magnesium

11.2.6

Magnesium chloride

Magnesium chloride (MgCl2) or solution obtained by natural concentration of sea water after deposit of sodium chloride

Magnesium

Chlorine

Ash insoluble in HCl if > 10 %

11.2.7

Magnesium carbonate

Natural magnesium carbonate (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 %

11.2.9

Magnesium potassium sulphate

Magnesium potassium sulphate (K2Mg(SO4)2 x nH2O, n= 4,6)

Magnesium

Potassium

Ash insoluble in HCl if > 10 %

11.2.10

Magnesium salts of organic acids
   (26)

Magnesium salts of edible organic acids with at least 4 carbon atoms (27)

Magnesium

Organic acid

11.2.11

Magnesium gluconate

Magnesium salt of gluconic acid generally expressed as Mg(C6H11O7)2 and its hydrated forms

Magnesium

Ash insoluble in HCl if > 5 %

11.2.12

Magnesium chelates
   (28)

formula Mg(x)1-3 x nH2O

(x) = anion of amino acids from soya protein hydrolysate or synthetic amino acids authorised as feed additive.

The chelation of the cation is proven by a maximum of 10 % molecules exceeding 1 500 Daltons and adequate analytical method proving the chelated structure of the feed material.

May contain up to 55 % chloride and/or sulphate

Magnesium

Ash insoluble in HCl if > 5 %

11.2.13

Magnesium pidolate

Magnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid

Magnesium

Ash insoluble in HCl if > 5 %

11.3.1

Dicalcium phosphate
   (29)
   (30)
  [calcium hydrogen orthophosphate]

Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2).

Ca/P > 1,2.

May contain up to 3 % chloride expressed as NaCl

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.2

Monodicalcium phosphate

Product composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)

0,8 < Ca/P < 1,3

Total phosphorus,

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.3

Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate]

Calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n=0 or 1)

Ca/P < 0,9

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.4

Tricalcium phosphate
   (30)
  [tricalcium orthophosphate]

Tricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)

Ca/P > 1,3

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.5

Calcium-magnesium phosphate

Calcium-magnesium phosphate (Ca3Mg3(PO4)4).

Calcium

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.6

Defluorinated phosphate

Product obtained from inorganic sources, calcined and further heat treated.

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.7

Dicalcium pyrophosphate; [Dicalcium diphosphate]

Dicalcium pyrophosphate (Ca2P2O7) from bones or inorganic sources.

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.8

Magnesium phosphate

Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate.

Total phosphorus

Magnesium

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 10 %

11.3.9

Sodium-calcium-magnesium phosphate

Product consisting of sodium-calcium-magnesium phosphate.

Total phosphorus

Magnesium

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.10

Monosodium phosphate; [Sodium dihydrogen orthophosphate]

Monosodium phosphate.

(NaH2PO4 × nH2O ; n = 0, 1 or 2)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.11

Disodium phosphate; [Disodium hydrogen orthophosphate]

Disodium phosphate (Na2HPO4 × nH2O ; n = 0, 2, 7 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.12

Trisodium Phosphate; [Trisodium orthophosphate]

Trisodium phosphate (Na3PO4 × nH2O ; n = 0, 1/2, 1, 6, 8 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.13

Sodium pyrophosphate; [Tetrasodium diphosphate]

Sodium pyrophosphate (Na4P2O7× nH2O ; n = 0 or 10)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.14

Monopotassium phosphate; [Potassium dihydrogen orthophosphate]

Monopotassium phosphate (KH2PO4)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.15

Dipotassium phosphate; [Di-potassium hydrogen orthophosphate]

Dipotassium phosphate (K2HPO4 × nH2O; n= 0, 3 or 6)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.16

Calcium sodium phosphate

Calcium sodium phosphate (CaNaPO4)

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.17

Monoammonium phosphate; [Ammonium dihydrogen orthophosphate]

Monoammonium phosphate (NH4H2PO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.18

Diammonium phosphate; [Diammonium hydrogen orthophosphate]

Diammonium phosphate ((NH4)2HPO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.19

Sodium tripolyphosphate; [Penta sodium triphosphate]

Sodium tripolyphosphate (Na5P3O10 × nH2O ; n = 0 or 6)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.20

Sodium magnesium phosphate

Sodium-magnesium phosphate (MgNaPO4)

Total phosphorus

Magnesium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.21

Magnesium hypophosphite

Magnesium hypophosphite (Mg(H2PO2)2 × 6H2O)

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.22

Degelatinised bone meal

Degelatinised, sterilised and ground bones from which the fat has been removed.

Total phosphorus

Calcium

Ash insoluble in HCl if > 10 %

11.3.23

Bone ash

Mineral residues from the incineration, combustion or gasification of animal by-products.

Total phosphorus

Calcium

Ash insoluble in HCl if > 10 %

11.3.24

Calcium polyphosphate

Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n+2)PnO(3n+1) where ‘n’ is not less than 2.

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.25

Calcium dihydrogen diphosphate

Monocalcium dihydrogen pyrophosphate(CaH2P2O7)

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.26

Magnesium acid pyrophosphate

Magnesium acid pyrophosphate (MgH2P2O7.) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate.

Total phosphorus

Magnesium

P insoluble in 2 % citric acid if > 10 %

11.3.27

Disodium dihydrogen diphosphate

Disodium dihydrogen diphosphate (Na2H2P2O7)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.28

Trisodium diphosphate

Trisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.29

Sodium polyphosphate; [Sodium hexametaphosphate]

Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.30

Tripotassium phosphate

Tripotassium monophosphate ( K3PO4 × nH2O; n = 0, 1, 3, 7 or 9)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.31

Tetrapotassium di-phosphate

Tetrapotassium pyrophosphate (K4P2O7 × nH2O; n = 0, 1 or 3)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.32

Pentapotassium tri-phosphate

Pentapotassium tri-polyphosphate (K5P3O10)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.33

Potassium polyphosphate

Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.34

Calcium sodium polyphosphate

Calcium sodium polyphosphate

Total phosphorus

Sodium

Calcium

P insoluble in 2 % citric acid if > 10 %

11.4.1

Sodium chloride
   (24)

Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt

Sodium

Ash insoluble in HCl if > 10 %

11.4.2

Sodium bicarbonate [sodium hydrogencarbonate]

Sodium bicarbonate (NaHCO3)

Sodium

Ash insoluble in HCl if > 10 %

11.4.3

Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate]

Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %)

Sodium

Ash insoluble in HCl if > 10 %

11.4.4

Sodium carbonate

Sodium carbonate (Na2CO3)

Sodium

Ash insoluble in HCl if > 10 %

11.4.5

Sodium sesquicarbonate [trisodium hydrogendicarbonate]

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
   (26)
   (31)

Sodium salts of edible organic acids with at least 4 carbon atoms (27)

Sodium

Organic acid

11.4.8

Sodium gluconate

Sodium salt of gluconic acid generally expressed as Na(C6H11O7) and its hydrated forms.

Sodium

Ash insoluble in HCl if > 10 %

11.5.1

Potassium chloride

Potassium chloride (KCl) or product obtained by evaporation of seawater or grinding natural sources of potassium chloride

Potassium

Ash insoluble in HCl if > 10 %

11.5.2

Potassium sulphate

Potassium sulphate (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 bicarbonate (KHCO3)

Potassium

Ash insoluble in HCl if > 10 %

11.5.5

Potassium salts of organic acids
   (26)
   (32)

Potassium salts of edible organic acids with at least 4 carbon atoms (27)

Potassium

Organic acid

11.5.6

Potassium pidolate

Potassium L-pidolate (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 refinery production as practised by sulphur manufacturers

Sulphur

11.7.1

Attapulgite

Natural magnesium-aluminium-silicon mineral

Magnesium

11.7.2

Quartz

Naturally occurring mineral obtained by grinding sources of quartz.

May contain up to 0,1 % grinding aids

11.7.3

Cristobalite

Silicon dioxide (SiO2) obtained from the re-crystallisation of quartz

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

Nitrogen

Sulphur

11.8.3

Ammonium salts of organic acids
   (26)

Ammonium salts of edible organic acids with at least 4 carbon atoms (27)

Nitrogen

Organic acid

11.8.4

Ammonium lactate
   (25)

Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 7 % nitrogen.

May contain up to 2 % phosphorus, 2 % potassium, 0,7 % magnesium, 2 % sodium, 2 % sulphates 0,5 % chlorides, 5 % sugars and 0,1 % silicone antifoam

Nitrogen

Crude ash

Potassium if > 1,5 %

Magnesium if > 1,5 %,

sodium if > 1,5 %

11.8.5

Ammonium acetate
   (25)

Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate

Nitrogen

11.9.1

Flint grit (gizzard)

Product obtained by crushing naturally occurring mineral in the form of gravel

Particle size

11.9.2

Redstone (gizzard)

Product obtained by crushing and milling of products derived from the burning of clay

Particle size

Moisture if > 2 %

12.   Products and co-products obtained by fermentation using microorganisms

Feed materials whose number starts with ‘12.1’ are fermentation products obtained from whole micro-organisms or their parts. Feed materials whose number starts with ‘12.2’ are fermentation co-products mainly consisting of microbial biomass and those whose number starts with ‘12.3’ are other fermentation co-products.

Feed materials whose number starts with ‘12.1’ or ‘12.2’ may contain up to 0,3 % antifoaming agents, 1,5 % filtration/clarifying agents and 2,9 % propionic acid. Feed materials whose number starts with ‘12.3’ may contain up to 0,6 % antifoaming agents, 0,5 % antiscaling agents and 0,2 % sulphites.

All microorganisms (including germinable spores) used for fermentation shall be inactivated resulting in absence of viable micro-organisms in the feed materials.

Feed materials in this chapter produced from genetically modified micro-organisms shall be compliant with Regulation (EC) No 1829/2003 on genetically modified food and feed.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 12.1.5 | Yeasts, inactivated [brewers' yeast, inactivated, if appropriate] | Whole yeasts (33) and parts (34) thereof obtained from Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces marxianus, Metschnikowia pulcherrima, Metschnikowia fructicola, Torulaspora delbrueckii, Cyberlindnera jadinii
   (35), Saccharomycodes ludwigii, Wickerhamomyces anomalus, Debaryomyces hansenii, Pichia guilliermondii, Yarrowia lypolitica or Brettanomyces ssp. on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Moisture if < 75 % or > 97 %
  If moisture < 75 %:
  Crude protein
  Propionic acid if > 0,5 % |
| 12.1.9 | Single cell proteins from fungi
   (36) | Fermentation product obtained from culture of Aspergillus oryzae, Paecilomyces varioti or Trichoderma viride on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts | Crude protein
  Crude ash
  Propionic acid if > 0,5 % |
| 12.1.10 | Product from Bacillus subtilis rich in protein | Fermentation product obtained from culture of Bacillus subtilis on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts | Crude protein
  Crude ash
  Propionic acid if > 0,5 % |
| 12.1.12 | Yeasts products | All yeasts (32) and parts (33) thereof obtained by cracking and/or fractionation of yeast cells from Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces marxianus, Metschnikowia pulcherrima, Metschnikowia fructicola, Torulaspora delbrueckii, Cyberlindnera jadinii
   (34), Saccharomycodes ludwigii, Wickerhamomyces anomalus, Debaryomyces hansenii, Pichia guilliermondii, Yarrowia lypolitica or Brettanomyces ssp. on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Moisture if < 75 % or > 97 % |
| 12.1.13 | Single cell proteins from bacteria
   (36) | Protein products obtained by fermentation with bacteria on a substrate/culture medium consisting of methanol (fermented with Methylophilus methylotrophus) or natural gas (fermented with Methylococcus capsulatus, Alcaligenes acidovorans, Aneurinibacillus danicus (previously known as Bacillus brevis) and/or Bacillus firmus) as carbon source, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Crude protein
  Crude ash |
| 12.1.14 | Inactivated bacteria and parts thereof
   (36) | Whole bacteria or their parts (33) obtained from Bifidobacterium spp., Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lacticaseibacillus casei, Limosilactobacillus fermentum (formerly known as Lactobacillus fermentum), Lacticaseibacillus paracasei (formerly known as Lactobacillus paracasei), Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), Limosilactobacillus reuteri (formerly known as Lactobacillus reuteri), Lacticaseibacillus rhamnosus (formerly known as Lactobacillus rhamnosus), Lactobacillus helveticus or Streptococcus thermophiles or other species of bacteria authorised as feed additives fermented on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Crude ash |
| 12.2.8 | Bacterial biomass rich in protein
   (36) | Protein rich co-products obtained from the production of amino acids, vitamins, organic acids, enzymes and/or their salts obtained by fermentation with Bacillus coagulans, Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, Bacillus smithii, Corynebacterium casei, Corynebacterium glutamicum, Corynebacterium melassecola, Ensifer adhaerens, Enterococcus faecium, Escherichia coli K12 or Lactobacillaceae on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals. The product may be hydrolysed | Crude protein
  Crude ash |
| 12.2.9 | Fungal biomass
   (36) | Protein rich co-products obtained from the production of products such as enzymes, vitamins and/or organic acids obtained by fermentation with Ashbya gossypii, Aspergillus niger, Aspergillus tubingensis, Aspergillus sojae, Neurospora intermedia, Neurospora tetrasperma, Trichoderma viride, Trichoderma longibrachiatum or Trichoderma reesei on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Crude protein
  Crude ash |
| 12.3.1 | Vinasses [condensed molasses soluble] | Co-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts (33) thereof of the fermentation micro-organisms used | Crude protein
  Substrate and indication of production process as appropriate |
| 12.3.2 | Co-products of (salts of) amino-acids production
   (36) | Co-products from the production of amino acids and their salts by fermentation with Escherichia coli K12, Corynebacterium casei, Corynebacterium glutamicum or Corynebacterium melassecola on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Crude protein
  Crude ash |
| 12.3.3 | Co-products of enzymes production
   (36) | Co-products from the production of enzymes by fermentation with Aspergillus niger, Aspergillus tubingensis, Aspergillus oryzae, Aspergillus sojae, Neurospora intermedia, Trichoderma longibrachiatum, Trichoderma viride or Trichoderma reesei on substrate/culture medium consisting of a carbon source of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals | Crude protein
  Crude ash |
| 12.3.4 | Bacterial product rich in polyhydroxybutyrate | Product containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with Cupriavidus necator, and non-viable bacterial protein meal remaining from the producing bacteria and fermentation broth | Butyrate |
| 12.3.5 | Bacterial product rich in ammonium lactate
   (36) | Ammonium lactate (CH3CHOHCOONH4) rich product from fermentation with Lactobacillus delbrueckii ssp. bulgaricus and other Lactobacillaceae, Lactococcus lactis, Leuconostoc mesenteroides, Streptococcus thermophiles or Bifidobacterium spp., containing not less than 5,6 % nitrogen | Nitrogen
  Crude ash
  Potassium if > 1,5 %
  Magnesium if > 1,5 %,
  sodium if > 1,5 % |
| 12.3.6 | Co-product from the production of glucono-delta-lactone, rich in gluconic acid
   (36) | Liquid co-product from the cristallisation of food grade glucono-delta-lactone obtained by fermentation with Gluconobacter oxydans or Aspergillus niger. It contains a minimum of 50 % of gluconic acid | Gluconic acid |

Number

Name (1)

Description

Compulsory declarations

12.1.5

Yeasts, inactivated [brewers' yeast, inactivated, if appropriate]

Whole yeasts (33) and parts (34) thereof obtained from Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces marxianus, Metschnikowia pulcherrima, Metschnikowia fructicola, Torulaspora delbrueckii, Cyberlindnera jadinii
   (35), Saccharomycodes ludwigii, Wickerhamomyces anomalus, Debaryomyces hansenii, Pichia guilliermondii, Yarrowia lypolitica or Brettanomyces ssp. on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Moisture if < 75 % or > 97 %

If moisture < 75 %:

Crude protein

Propionic acid if > 0,5 %

12.1.9

Single cell proteins from fungi
   (36)

Fermentation product obtained from culture of Aspergillus oryzae, Paecilomyces varioti or Trichoderma viride on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.10

Product from Bacillus subtilis rich in protein

Fermentation product obtained from culture of Bacillus subtilis on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Crude protein

Crude ash

Propionic acid if > 0,5 %

12.1.12

Yeasts products

All yeasts (32) and parts (33) thereof obtained by cracking and/or fractionation of yeast cells from Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces marxianus, Metschnikowia pulcherrima, Metschnikowia fructicola, Torulaspora delbrueckii, Cyberlindnera jadinii
   (34), Saccharomycodes ludwigii, Wickerhamomyces anomalus, Debaryomyces hansenii, Pichia guilliermondii, Yarrowia lypolitica or Brettanomyces ssp. on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Moisture if < 75 % or > 97 %

12.1.13

Single cell proteins from bacteria
   (36)

Protein products obtained by fermentation with bacteria on a substrate/culture medium consisting of methanol (fermented with Methylophilus methylotrophus) or natural gas (fermented with Methylococcus capsulatus, Alcaligenes acidovorans, Aneurinibacillus danicus (previously known as Bacillus brevis) and/or Bacillus firmus) as carbon source, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Crude protein

Crude ash

12.1.14

Inactivated bacteria and parts thereof
   (36)

Whole bacteria or their parts (33) obtained from Bifidobacterium spp., Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lacticaseibacillus casei, Limosilactobacillus fermentum (formerly known as Lactobacillus fermentum), Lacticaseibacillus paracasei (formerly known as Lactobacillus paracasei), Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), Limosilactobacillus reuteri (formerly known as Lactobacillus reuteri), Lacticaseibacillus rhamnosus (formerly known as Lactobacillus rhamnosus), Lactobacillus helveticus or Streptococcus thermophiles or other species of bacteria authorised as feed additives fermented on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Crude ash

12.2.8

Bacterial biomass rich in protein
   (36)

Protein rich co-products obtained from the production of amino acids, vitamins, organic acids, enzymes and/or their salts obtained by fermentation with Bacillus coagulans, Bacillus subtilis, Bacillus velezensis, Bacillus licheniformis, Bacillus smithii, Corynebacterium casei, Corynebacterium glutamicum, Corynebacterium melassecola, Ensifer adhaerens, Enterococcus faecium, Escherichia coli K12 or Lactobacillaceae on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals. The product may be hydrolysed

Crude protein

Crude ash

12.2.9

Fungal biomass
   (36)

Protein rich co-products obtained from the production of products such as enzymes, vitamins and/or organic acids obtained by fermentation with Ashbya gossypii, Aspergillus niger, Aspergillus tubingensis, Aspergillus sojae, Neurospora intermedia, Neurospora tetrasperma, Trichoderma viride, Trichoderma longibrachiatum or Trichoderma reesei on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Crude protein

Crude ash

12.3.1

Vinasses [condensed molasses soluble]

Co-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts (33) thereof of the fermentation micro-organisms used

Crude protein

Substrate and indication of production process as appropriate

12.3.2

Co-products of (salts of) amino-acids production
   (36)

Co-products from the production of amino acids and their salts by fermentation with Escherichia coli K12, Corynebacterium casei, Corynebacterium glutamicum or Corynebacterium melassecola on substrate/culture medium consisting of a carbon source mostly of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Crude protein

Crude ash

12.3.3

Co-products of enzymes production
   (36)

Co-products from the production of enzymes by fermentation with Aspergillus niger, Aspergillus tubingensis, Aspergillus oryzae, Aspergillus sojae, Neurospora intermedia, Trichoderma longibrachiatum, Trichoderma viride or Trichoderma reesei on substrate/culture medium consisting of a carbon source of vegetal origin, a nitrogen source of vegetal or chemical origin, vitamins and minerals

Crude protein

Crude ash

12.3.4

Bacterial product rich in polyhydroxybutyrate

Product containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with Cupriavidus necator, and non-viable bacterial protein meal remaining from the producing bacteria and fermentation broth

Butyrate

12.3.5

Bacterial product rich in ammonium lactate
   (36)

Ammonium lactate (CH3CHOHCOONH4) rich product from fermentation with Lactobacillus delbrueckii ssp. bulgaricus and other Lactobacillaceae, Lactococcus lactis, Leuconostoc mesenteroides, Streptococcus thermophiles or Bifidobacterium spp., containing not less than 5,6 % nitrogen

Nitrogen

Crude ash

Potassium if > 1,5 %

Magnesium if > 1,5 %,

sodium if > 1,5 %

12.3.6

Co-product from the production of glucono-delta-lactone, rich in gluconic acid
   (36)

Liquid co-product from the cristallisation of food grade glucono-delta-lactone obtained by fermentation with Gluconobacter oxydans or Aspergillus niger. It contains a minimum of 50 % of gluconic acid

Gluconic acid

13.   Miscellaneous

Feed materials in this chapter containing animal by-products shall fulfil the requirements of Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001.

| Number | Name (1) | Description | Compulsory declarations |
| --- | --- | --- | --- |
| 13.1.1 | Products from the bakery and pasta industry | Products obtained during and from the production of bread, biscuits, wafers or pasta | Starch
  Total sugars, calculated as sucrose,
  Crude fat, if > 5 % |
| 13.1.2 | Products from the pastry industry | Products obtained during and from the production of pastry and cakes | Starch
  Total sugars, calculated as sucrose,
  Crude fat, if > 5 % |
| 13.1.3 | Products of the breakfast cereal manufacture | Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 %,
  Starch, if > 30 %
  Total sugars, calculated as sucrose, if > 10 % |
| 13.1.4 | Products from the confectionery industry | Products obtained during and from the production of sweets, including chocolate goods | Starch
  Crude fat, if > 5 %
  Total sugars, calculated as sucrose |
| 13.1.5 | Products of the ice-cream industry | Products obtained during the production of ice-cream | Starch
  Total sugars, calculated as sucrose,
  Crude fat |
| 13.1.6 | Products and co-products from processing fresh fruits and vegetables (17) | Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been frozen | Starch
  Crude fibre
  Crude fat, if > 5 %
  Ash insoluble in HCl, if > 3,5 % |
| 13.1.7 | Products from the processing of plants (17) | Products obtained from freezing or drying whole plants (15) or their parts | Crude Fibre |
| 13.1.8 | Products from processing of spices and seasonings (17) | Products obtained from freezing or drying spices and seasonings or their parts | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 %,
  Starch, if > 30 %
  Total sugars, calculated as sucrose, if > 10 % |
| 13.1.9 | Products from the processing of herbs (17) | Products obtained from crushing, grinding, freezing or drying herbs or their parts | Crude Fibre |
| 13.1.10 | Products from the potato processing industry | Products obtained when processing potatoes. They may have been frozen | Starch
  Crude fibre
  Crude fat, if > 5 %
  Ash insoluble in HCl, if > 3,5 % |
| 13.1.11 | Products and co-products of the sauces production | Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms | Crude fat |
| 13.1.12 | Products and co-products from the savoury snacks industry | Products and co-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts | Crude fat |
| 13.1.13 | Products from the ready-to-eat food industry | Products obtained during the production of ready-to-eat food (37) | Crude fat, if > 5 % |
| 13.1.14 | Plants co-products from spirits production | Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue | Crude protein, if > 10 %
  Crude fibre
  Crude oils/fats, if > 10 % |
| 13.1.15 | Feed beer | Product of the brewing process which is not marketable as a human beverage | Alcohol content
  Moisture if < 75 % |
| 13.1.16 | Sweet flavored drink | Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks | Total sugars, calculated as sucrose.
  Moisture if > 30 % |
| 13.1.17 | Fruit Syrup | Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption | Total sugars, calculated as sucrose
  Moisture if > 30 % |
| 13.1.18 | Sweet flavored syrup | Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup | Total sugars, calculated as sucrose.
  Moisture if > 30 % |
| 13.1.19 | Used food factory vegetable oils | Vegetable oils having been used by food business operators 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 % |
| 13.2.1 | Caramelised sugars | Product obtained by the controlled heating of any sugar | Total sugars, calculated as sucrose |
| 13.2.2 | Dextrose | Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water | |
| 13.2.3 | Fructose | Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion | |
| 13.2.4 | Glucose syrup | Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch | Moisture if > 30 % |
| 13.2.5 | Glucose molasses | Product produced during refining process of glucose syrups | Total sugars, calculated as sucrose |
| 13.2.6 | Xylose | Sugar extracted from wood | |
| 13.2.7 | Lactulose | Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products | |
| 13.2.8 | Glucosamine (Chitosamine)
   (38) | Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat | Sodium or Potassium, as applicable |
| 13.2.9 | Xylo-oligosaccharide | Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose | Moisture if > 5 % |
| 13.2.10 | Gluco-oligosaccharide | Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose | Moisture if > 28 % |
| 13.2.11 | Fructo-oligosaccharides | Product obtained from sugar from sugar beet or sugar cane through an enzymatic process or from physical treatment of fresh cultivated pasture grass | Moisture if > 28 % |
| 13.2.12 | Trehalose | Non-reducing disaccharide consisting in two glucose moieties linked by an α-1,1-glucosidic bond. It is produced from liquefied starch further to multistep enzymatic process. | trehalose if < 98,0 % (on anhydrous base),
  moisture if > 11,0 % |
| 13.3.1 | Starch
   (39) | Starch | Starch |
| 13.3.2 | Starch
   (39)
  , pre-gelatinised | Product consisting of starch expanded by heat treatment | Starch |
| 13.3.3 | Starch
   (39)
  mixture | Product consisting of native and/or modified food starch obtained from different botanical sources | Starch |
| 13.3.4 | Starch
   (39)
  hydrolysates cake | Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre) | Moisture if < 25 % or > 45 %
  If moisture < 25 %:






  — | Crude fat |

Number

Name (1)

Description

Compulsory declarations

13.1.1

Products from the bakery and pasta industry

Products obtained during and from the production of bread, biscuits, wafers or pasta

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.2

Products from the pastry industry

Products obtained during and from the production of pastry and cakes

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.3

Products of the breakfast cereal manufacture

Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugars, calculated as sucrose, if > 10 %

13.1.4

Products from the confectionery industry

Products obtained during and from the production of sweets, including chocolate goods

Starch

Crude fat, if > 5 %

Total sugars, calculated as sucrose

13.1.5

Products of the ice-cream industry

Products obtained during the production of ice-cream

Starch

Total sugars, calculated as sucrose,

Crude fat

13.1.6

Products and co-products from processing fresh fruits and vegetables (17)

Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been frozen

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.7

Products from the processing of plants (17)

Products obtained from freezing or drying whole plants (15) or their parts

Crude Fibre

13.1.8

Products from processing of spices and seasonings (17)

Products obtained from freezing or drying spices and seasonings or their parts

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugars, calculated as sucrose, if > 10 %

13.1.9

Products from the processing of herbs (17)

Products obtained from crushing, grinding, freezing or drying herbs or their parts

Crude Fibre

13.1.10

Products from the potato processing industry

Products obtained when processing potatoes. They may have been frozen

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.11

Products and co-products of the sauces production

Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms

Crude fat

13.1.12

Products and co-products from the savoury snacks industry

Products and co-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts

Crude fat

13.1.13

Products from the ready-to-eat food industry

Products obtained during the production of ready-to-eat food (37)

Crude fat, if > 5 %

13.1.14

Plants co-products from spirits production

Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %

13.1.15

Feed beer

Product of the brewing process which is not marketable as a human beverage

Alcohol content

Moisture if < 75 %

13.1.16

Sweet flavored drink

Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks

Total sugars, calculated as sucrose.

Moisture if > 30 %

13.1.17

Fruit Syrup

Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption

Total sugars, calculated as sucrose

Moisture if > 30 %

13.1.18

Sweet flavored syrup

Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup

Total sugars, calculated as sucrose.

Moisture if > 30 %

13.1.19

Used food factory vegetable oils

Vegetable oils having been used by food business operators 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 %

13.2.1

Caramelised sugars

Product obtained by the controlled heating of any sugar

Total sugars, calculated as sucrose

13.2.2

Dextrose

Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water

13.2.3

Fructose

Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion

13.2.4

Glucose syrup

Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch

Moisture if > 30 %

13.2.5

Glucose molasses

Product produced during refining process of glucose syrups

Total sugars, calculated as sucrose

13.2.6

Xylose

Sugar extracted from wood

13.2.7

Lactulose

Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products

13.2.8

Glucosamine (Chitosamine)
   (38)

Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat

Sodium or Potassium, as applicable

13.2.9

Xylo-oligosaccharide

Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose

Moisture if > 5 %

13.2.10

Gluco-oligosaccharide

Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose

Moisture if > 28 %

13.2.11

Fructo-oligosaccharides

Product obtained from sugar from sugar beet or sugar cane through an enzymatic process or from physical treatment of fresh cultivated pasture grass

Moisture if > 28 %

13.2.12

Trehalose

Non-reducing disaccharide consisting in two glucose moieties linked by an α-1,1-glucosidic bond. It is produced from liquefied starch further to multistep enzymatic process.

trehalose if < 98,0 % (on anhydrous base),

moisture if > 11,0 %

13.3.1

Starch
   (39)

Starch

Starch

13.3.2

Starch
   (39)
  , pre-gelatinised

Product consisting of starch expanded by heat treatment

Starch

13.3.3

Starch
   (39)
  mixture

Product consisting of native and/or modified food starch obtained from different botanical sources

Starch

13.3.4

Starch
   (39)
  hydrolysates cake

Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre)

Moisture if < 25 % or > 45 %

If moisture < 25 %:

—

Crude fat

| — | Crude protein |
| --- | --- |

—

Crude protein

13.3.5

Dextrin

Dextrin is partially acid hydrolysed starch.

13.3.6

Maltodextrin

Maltodextrin is the partially hydrolysed starch

13.4.1

Polydextrose

Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose

13.5.1

Polyols
   (40)

Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides

13.5.2

Isomalt

Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation

13.5.3

Mannitol (25)

Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose

13.5.4

Xylitol (25)

Product obtained by hydrogenation and fermentation of xylose

13.5.5

Sorbitol (25)

Product obtained by hydrogenation of glucose

13.6.1

Acid oils from chemical refining
   (41)

Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres

Crude fat

Moisture if > 1 %

13.6.2

Fatty acids esterified with glycerol (26)

Glycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm nickel from hydrogenation

Moisture if > 1 %

Crude fat

Nickel if > 20 ppm

13.6.3

Mono di and tri glycerides of fatty acids (26)

Product consisting of reaction mass of mono-, di- and triesters of glycerol with fatty acids.

They may contain small amounts of free fatty acids and up to 7 % glycerol.

May contain up to 50 ppm Nickel from hydrogenation

Crude fat

Nickel if > 20 ppm

13.6.4

Salts of fatty acids (26)

Product obtained by reaction of fatty acids with at least 4 carbon atoms with calcium, magnesium, sodium or potassium hydroxides, oxides or salts.

May contain up to 50 ppm nickel from hydrogenation

Crude fat (after hydrolysis)

Moisture

Ca or Na or K or Mg (when appropriate)

Nickel if > 20 ppm

13.6.5

Fatty acid distillates from physical refining
   (39)

Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols

Crude fat

Moisture if > 1 %

13.6.6

Crude fatty acids
   (39)
   (42)

Product obtained by fermentation of organic matter, by enzymatic interesterification of oil or by oil/fat splitting. By definition it consists of crude fatty acids C4-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated. May contain up to 50 ppm nickel in case it has undergone hydrogenation

Crude fat

Moisture if > 1 %

Nickel if > 20 ppm

13.6.7

Pure distilled fatty acids
   (39)
   (40)

Product obtained by the distillation of crude fatty acids produced by fermentation of organic matter, by enzymatic interesterification of oil or by oil/fat splitting potentially plus hydrogenation. By definition it consists of pure distilled fatty acids C4-C24, aliphatic, linear, monocarboxylic, saturated and unsaturated.

May contain up to 50 ppm Nickel in case it has undergone hydrogenation

Crude fat

Moisture if > 1 %

Nickel if > 20 ppm

13.6.8

Soap stocks
   (39)

Product obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres

Moisture if < 40 and > 50 %

Ca or Na or K or Mg, as appropriate

13.6.9

Mono- and diglycerides of fatty acids esterified with organic acids (26)

Mono- and diglycerides of fatty acids with at least 4 carbon atoms esterified with organic acids

Crude fat

13.6.10

Sucrose esters of fatty acids (26)

Esters of saccharose and fatty acids

Total sugars, calculated as sucrose

Crude fat

13.6.11

Sucroglycerides of fatty acids (26)

Mixture of esters of saccharose and mono and di-glycerides of fatty acids

Total sugars, calculated as sucrose

Crude fat

13.6.12

Palmitoylglucosamine

Lipid organic compound present in the roots of many plants and particularly in most leguminous plants. Palmitoylglucosamine (C22H43NO6) is produced by acylation of D-glucosamine with palmitic acid. May contain up to 0,5 % acetone

Crude fat

Moisture if > 2 %

13.6.13

Salt of lactylates of fatty acids

Non-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified 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 appropriate

13.6.14

Palmitoylethanolamide

Lipid organic compound present in soy lecithin, eggs and other feed sources. Palmitoylethanolamide (C18H37NO2) is produced by synthesis from the reaction of palmitic acid with ethanolamine

Crude fat

Moisture if > 2 %

13.8.1

Glycerine, crude

[Glycerol, crude]

Co-product obtained from:

| — | the oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol; |
| --- | --- |

—

the oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol;

| — | the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %). May contain up to 0,5 % methanol and up to 4 % of matter organic non glycerol (MONG) comprising of fatty acid methyl esters, fatty acid ethyl esters, free fatty acids and glycerides; |
| --- | --- |

—

the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %). May contain up to 0,5 % methanol and up to 4 % of matter organic non glycerol (MONG) comprising of fatty acid methyl esters, fatty acid ethyl esters, free fatty acids and glycerides;

| — | saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps. |
| --- | --- |

—

saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps.

May contain up to 50 ppm nickel from hydrogenation

Glycerol

Potassium if > 1,5 %

Sodium if > 1,5 %

Nickel if > 20 ppm

13.8.2

Glycerine

[Glycerol]

Product obtained from:

| — | the oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process; |
| --- | --- |

—

the oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process;

| — | the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum glycerol content: 99 % of dry matter; |
| --- | --- |

—

the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum glycerol content: 99 % of dry matter;

| — | saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude glycerol and distillation.
  May contain up to 50 ppm nickel from hydrogenation |
| --- | --- |

—

saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude glycerol and distillation.

May contain up to 50 ppm nickel from hydrogenation

Glycerol if < 99 % on dry matter basis

Sodium if > 0,1 %

Potassium if > 0,1 %

Nickel if > 20 ppm

13.9.1

Methyl sulphonyl methane

Organo-sulfur compound ((CH3)2SO2) obtained by chemical synthesis which is identical to the naturally occurring source in plants

Sulphur

13.10.1

Peat

Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment

Crude Fibre

13.10.2

Leonardite

Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years

Crude Fibre

13.11.1

Propylene glycol; [1,2-propanediol]; [propane-1,2-diol]

Organic compound (a diol or double alcohol) with formula C3H8O2. It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform. May contain up to 0,3 % di-propylene glycol

13.11.2

Mono-esters of propylene glycol and fatty acids (26)

Mono-esters of propylene glycol and fatty acids, alone or in mixtures with di-esters

Propylene glycol

Crude fat

13.12.1

Hyaluronic acid (36)

Glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation

Sodium or Potassium, as applicable

13.12.2

Chondroitin sulphate (36)

Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues, or by sulphation of chondroitin isolated from microbial fermentation

Sodium

---

(1)  Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed (OJ L 268, 18.10.2003, p. 1).

1

(2)  Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 October 2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (OJ L 300, 14.11.2009, p. 1).

2

(3)  Commission Regulation (EC) No 142/2011 of 25 February 2011 implementing 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 intended for human consumption and implementing Council Directive 97/78/EC as regards certain samples and items exempt from veterinary checks at the border under that Directive (OJ L 54, 26.2.2011, p. 1).

3

(4)  Regulation (EC) No 999/2001 of the European Parliament and of the Council of 22 May 2001 laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies (OJ L 147, 31.5.2001, p. 1).

4

(5)  Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 laying down requirements for feed hygiene (OJ L 35, 8.2.2005, p. 1).

5

(6)  As Low As Reasonably Achievable.

6

(7)  Directive 2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal feed - Council statement (OJ L 140, 30.5.2002, p. 10).

7

(8)  Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414EEC (OJ L 70, 16.3.2005, p. 1).

8

(9)  Regulation (EC) No 1831/2003 of the European Parliament and of the Council of 22 September 2003 on additives for use in animal nutrition (OJ L 268, 18.10.2003, p. 29).

9

(10)  The provisions concerning chemical impurities and processing aids established in this paragraph shall not apply to feed materials listed in the Register of feed materials as referred to in Article 24(6) of Regulation (EC) No 767/2009.

10

(11)  By derogation from this obligation, for the process ‘drying’ the common name/qualifier may be added.

11

(12)  In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

12

(13)  The principal purpose of the resulting feed materials is to supply proteins, carbohydrates, fats, energy, minerals or dietary fibres.

13

(14)  
  ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.

14

(15)  In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.

15

(16)  Extract refers to the liquid phase containing the solubles (e.g. fat/oil, sugar or other soluble components). The principal purpose of these extracts as feed materials is to supply proteins, carbohydrates, fats, energy, minerals or dietary fibres. The fact that extraction is listed as a process for feed materials does not preclude that extracts can be classified as feed additives.

16

(17)  Co-product of extraction refers to the remaining fraction of the extraction process other than the extract, e.g. meal or pulp. The principal purpose of these co-products of extraction as feed materials is to supply proteins, carbohydrates, fats, energy, minerals or dietary fibres.

17

(18)  In French the name ‘issues’ may be used.

18

(19)  In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.

19

(20)  In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.

20

(21)  Instructions for proper and safe use shall be respected.

21

(1)  The name may be replaced by the name in [...], as appropriate

1

(2)  The name may be supplemented by the cereal species.

2

(3)  
  ‘maize’ can either be referred to as such or as ‘corn’.

3

(4)  If this product has been subject to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

4

(5)  The term “expeller” may be replaced by “cake”

5

(6)  
  ‘Groundnut’ may be replaced by ‘peanut’ in case of Arachis hypogaea.

6

Arachis hypogaea.

(7)  The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate..

7

(8)  The name "vegetable oil and fat" may be replaced by the term “vegetable oil” or “vegetable fat", as appropriate. It shall be supplemented by the plant species and as appropriate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or refined.

8

(9)  Commission Delegated Regulation (EU) No 639/2014 of 11 March 2014 supplementing Regulation (EU) No 1307/2013 of the European Parliament and of the Council establishing rules for direct payments to farmers under support schemes within the framework of the common agricultural policy and amending Annex X to that Regulation (OJ L 181, 20.6.2014, p. 1).

9

(10)  Expressions differ mainly in their moisture content and are to be used as appropriate.

10

(11)  The name shall be supplemented by the plant species.

11

(12)  The word “citrus” shall be replaced by the citrus species.

12

(13)  The word “fruit” shall be replaced by the name of the fruit of the plant species, as appropriate.

13

(14)  The species of plants may be added to the name.

14

(15)  With the exception of Cannabis sativa L.

15

Cannabis sativa L.

(16)  The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

16

(17)  The name shall be supplemented, as appropriate, by the plant, fungus or algae species. If the obtained feed material contains other species above 5 %, these species shall be also indicated.

17

(18)  Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate. The term "powder" implies a moisture content below 12 % and may replace the term "dried" or "concentrated and dried".

18

(19)  Without prejudice to mandatory requirements concerning labelling, commercial documents and health certificates for animal by-products and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the Catalogue is used for labelling purposes, the name shall be replaced as appropriate to provide adequate information, by:

19

| — | the animal species and |
| --- | --- |

—

the animal species and

| — | the part of the animal product (e.g. liver, meat (only if skeletal muscle)), 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 life stage (e.g. larvae) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free) |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free)

or supplemented as appropriate to provide adequate information, by:

| — | the animal species and/or |
| --- | --- |

—

the animal species and/or

| — | the part of the animal product (e.g. liver, meat (only if skeletal muscle)), 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 life stage (e.g. larvae) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling. |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling.

(20)  Without prejudice to mandatory requirements concerning labelling, commercial documents and health certificates for animal by-products and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and Regulation 999/2001, Annex IV, and if the Catalogue is used for labelling purposes, the name shall be supplemented as appropriate to provide adequate information, by:

20

| — | the animal species processed (e.g. porcine, ruminant, avian, insect) and/or |
| --- | --- |

—

the animal species processed (e.g. porcine, ruminant, avian, insect) and/or

| — | the life stage (e.g. larvae) and/or |
| --- | --- |

—

the life stage (e.g. larvae) and/or

| — | the material processed (e.g. bone) and/or |
| --- | --- |

—

the material processed (e.g. bone) and/or

| — | the process used (e.g. defatted, refined) and/or |
| --- | --- |

—

the process used (e.g. defatted, refined) and/or

| — | the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free). |
| --- | --- |

—

the naming of the animal species not used in respect of the ban on intra-species recycling (e.g. poultry-free).

(21)  The name shall be replaced by the name of the specific product, as appropriate.

21

(22)  The name shall be supplemented by the animal species.

22

(23)  The name shall be supplemented by the animal species, when produced from farmed fish/crustacean, as relevant.

23

(24)  The nature of the source may be indicated additionally in the name or replace it.

24

(25)  May be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.

25

(26)  The name shall be amended or supplemented to specify the fatty and/or organic acid, as appropriate

26

(27)  This does not preclude that specific salts of organic acids are classified as feed additives

27

(28)  The name shall be supplemented by the amino acid or the source of amino acids used.

28

(29)  The manufacturing process may be included in the name.

29

(30)  The name shall be supplemented by “from bones”, where appropriate.

30

(31)  Sodium citrates may be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.

31

(32)  Potassium citrates may be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.

32

(33)  The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.

33

(34)  Parts means any soluble and insoluble fractions of the microorganism including from the membrane or the inner parts of the cell.

34

(35)  Shall not be cultivated on n-alkanes (Annex III to Regulation (EU) No 767/2009, as amended).

35

(36)  The species of microorganism(s) shall be indicated with the name of the feed material, and the term ‘inactivated’ may be added (i.e. ‘name as in the catalogue’ + ‘name of the species’; examples (i) “Single cell proteins from Methylococcus capsulatus
  ”, (ii) “Inactivated Lactobacillus acidophilus
  ”).

36

Methylococcus capsulatus

Lactobacillus acidophilus

(37)  As defined in Article 2(g) of Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (OJ L 338, 22.12.2005, p. 1).

37

(38)  The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate.

38

(39)  The name shall be supplemented by the indication of the botanical origin.

39

(40)  With the exception of mannitol, sorbitol and xylitol.

40

(41)  The name shall be supplemented by the indication of the botanical or animal origin, as appropriate.

41

(42)  The name of the feed materials shall be supplemented by the words “from splitting”, “from fermentation” or “from enzymatic transesterification”, as appropriate.’

42

---