REPORT FROM THE COMMISSION TO THE COUNCIL - REPORT ON DEVELOPMENTS ON THE MARKET IN MILK PRODUCTS AND COMPETING PRODUCTS
Date: 1993-02-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: butter, cheese, competition, consumer information, margarine, marketing standard, milk, milk fat, single market, substitute product

COI\NISSION  OF  THE  EUROPEAN  COI\NUNITIES 

COM(93)  34 

final 

Brussels,  5  February  1993 

REPORT  FROM  THE  COMMISSION  TO  THE  COUNCIL 

REPORT  OH  DEVELOPMEHTS  OH  THE 
MARKET  IH  MILK  PRODUCTS  ARD 
COMPETING  PRODUCTS 

Fourth  report  submitted  to  the  council  by  the  commission 
pursuant  to 
Article  4(3)  of  Regulation  (EEC)  n•  1898/87 

REPORT  ON  DEVELOPMENTS  ON  THE  MARKET 
XR  .NXLK  PRODUCTS  ARD  COKPETXRG  PRODUCTS 

CONTENTS 

1. 

2. 

3. 

Introduction 

The  market  in  milk  products 

The  market  in  competing  products 

a) 

products  competing  with  butter 

l)  margarine  and  margarine-type  products 

2)  reduced  fat  milkfat  products 

3)  mixed-fat  products 

b) 

c) 

Products  competing  with  cheese 

other  competing  products 

4. 

Conclusions 

ANNEXES: 

Annex  I: 

consumption  figures  reported  by  Member  states 

Annex  II: 

Per  Capita  consumption  of  dairy  products 

Annex  III: 

Examples  of  competing  Yellowfat  Products 

Annex  IV: 

Proposed  Yellowfat  Designations  Definitions 

DEVELOPMENTS  ON  THE  MARKET  IN  HILK  PRODUCTS  AND  COMPETING  PRODUCTS 

- 2  -

1. 

INTRODUCTION 

This  is  the  fourth  commission  Report  submitted  to  the  council  covering 
developments  on  the  market  in  milk  products  and  competing  products. 
As  required  under  Article  4(3)  of  Regulation  (EEC)  n°  1898/87  most  Member 
States  have  reported  developments  in  their  respective  countries  and  this 
information  forms  the  basis  of  the  report. 

However,  since  not  all  reports  were  submitted  to  the  commission  within  the 
required  time  limit  this  report  is  being  sent  to  the  council  after  the 
deadline  set  by  Regulation  (EEC)  N°  1898/87. 

The  report  first  of  all  analyses  the  market  in  milk  products,  then  examines 
the  market  in  competing  products  and,  lastly,  the  conclusions  to  be  drawn. 

- 3  -

2.  THE  .MARKE'!'  IR  MILK  PRODUCTS 

Because  of  the  vast  range  and  diversity  of  milk  products  it  is  more  informative 
to  examine  the  market  on  a  product-by-product  basis. 

a) 

Milk  and  Fresh  Products 

The  market  for  all  types  of  liquid  milk  within  the  community  has  levelled 
out  with  stable  or  slightly  contracting  markets  in  all  countries,  with  the 
exception  of  Germany,  where  growth  is  still  occurring. 

Where  the  market  continues  to  develop,  however,  is  in  the  consumer  trend 
away  from  whole  fat  milk  to  semi-skimmed  milk.  over  the  last  10  years  the 
proportion  whole  milk  sa_les  in  Belgium,  for  example,  has  fallen  from  75  % 
to  48  %  of  the  market  share.  Similarly,  in  the  UK,  whose  market  accounts 
for  around  one-third  of  the  community's  total  liquid  milk  consumption, 
whole  milk  has  falled  from  a  92  %  percent  market  share  in  1984,  to  69  %  in 
1990,  with  a  consequent  growth  in  demand  for  semi-skimmed  milk. 
over  half  the  milk  drunk  in  Denmark,  the  Netherlands  and  France  is  now 
semi-skimmed  whilst  less  than  a  third  is  whole  milk. 

Indeed, 

The  demand  for  skimmed  drinking  milk  has  not  grown  rapidly,  however. 
overall,  only  5  %  of  liquid  milk  consumed  is  skimmed,  and  even  in  countries 
where  it  is  in  high  demand  (Belgium,  Denmark,  Spain)  the  market  share  has 
barely  exceeded  10  %. 

A  consumer  perception  (irrespective  of  its  scientific  validity)  that  low 
fat  products  are  healthier  and  perhaps,  to  a  much  lesser  degree,  price 
would  explain  the  changes  in  consumer  preference  towards  semi-skimmed  milk, 
and  some  vitamin-enriched  milks  are  now  available  for  the  more  health 
conscious  consumers.  However,  the  relative  lack  of  success  of  skimmed  milk 
would  seem  to  highlight  the  product's  significant  lack  of  flavour  and 
texture,  compared  with  whole  milk. 

For  these  reasons  the  trend  away  from  whole  milk  towards  semi-skimmed  milk 
(but  not  to  skimmed  milk)  within  a  stable  total  liquid  milk  market  is 
expected  to  continue  throughout  the  community  for  the  forseeable  future. 

In  contrast  to  liquid  milk,  the  market  for  fresh  dairy  products  (cream, 
yoghurt,  fromage  frais  etc.)  is  expanding,  though  with  an  emphasis  on  low 
and  reduced-fat  products.  Large  growth  in  this  value-added  sector  is 
anticipated. 

b) 

Butter 

Butter  consumption  within  the  community  remained  stable  in  1991  after  four 
consecutive  years  of  decline  which  has  seen  consumption  drop  by  12  %. 
However,  the  downward  trend  is  expected  to  recommence  at  around  1  %  per 
year  for  the  next  two  years  at  least.  This  reflects  the  continued  growth  in 
the  number  of  other  yellow-fat  products  which  successfully  compete  on  the 
grounds  of  health-image,  price  or  convenience  and  are  often  supported  by 
significant  advertising  campaigns. 

- 4  -

Per  capita  butter  consumption  remains  at  around  7  kg  per  person  for  the 

· community  as  a  whole,  but  with  large  national  variations  -

from  over  8kg  in 

France  to  under  4kg  in  the  united  Kingdom  and  the  Netherlands.  Ireland, 
which  traditionally  has  had  one  of  the  highest  levels  of  butter 
consumption,  currently  has  a  per  capita  consumption  of  around  only  6kg, 
even  with  a  large  social  butter  scheme. 

The  growing  number  of  spreadable  butters  and  "healthy"  butters  (with 
reduced  levels  of  cholesterol)  on  the  market  appears  to  signal  the  dairy 
industry's  belated  recognition  of  changed  consumer  values.  It  remains  to  be 
seen  if  such  butters  will  be  targetted  at  the  butter  market  as  a  whole,  and 
thus  possibly  arrest  the  long-term  decline  in  butter  consumption,  or  if 
they  will  remain  high-price  niche  products,  as  at  present. 

c) 

Cheese 

cheese  consumption  in  the  Community  as  a  whole  has  grown  by  25  %  between 
1984  and  1991.  In  1991  consumption  increased  by  2,9  %  and  annual  growth  in 
the  region  of  1  %  per  year  is  forecasted  for  the  future. 

France,  with  20.8  kg  per  person,  continues  to  have  the  highest  per  capita 
consumption  of  cheese,  with  consumption  in  Germany,  Greece  and  Italy  also 
high,  above  16  kg. 

In  contrast,  cheese  consumption  in  Ireland  averaged  5.7  kg  per  person  in 
1990  - little  more  than  one-quarter  of  that  in  France  - whilst  the  UK's 
average  was  only  a  little  higher,  at  8.1  kg. 

- 5  -

3.  THE  MARKET  IN  COMPETING  PRODUCTS 

The  number  of  products  competing  with  milk  and  milk  products  continues  to  grow 

at  a  great  pace  within  the  conununity. 
activity  is  within  the  yellow-fat  sector,  particularly  with  the  abolition  of 
national  laws  preventing  butter/vegetable  oil  mixtures. 

In  most  Member  States  the  greatest 

However,  in  those  countries  with  highly  developed  fat  markets  (UK,  Ireland)  there 
is  increasing  emphasis  on  competing  products  in  other  areas,  notably  cheese  and 
cream. 

In  general,  statistics  on  the  production  and  consumption  of  competing  products 
are  still  difficult  to  obtain.  The  data  provided  by  the  Member  states  is  often 
based  on  estimates  and  comparision  of  statistics  between  countries  is,  as  a 
consequence,  of  limited  accuracy. 

a) 

PRODUCTS  COMPETING  WITH  BUTTER 

This  group  of  products  consists  of: 

1. 

2. 

3. 

Margarine  and  Margarine-type  products.  Margarine  (containing  80  % 
vegetable  fat)  has  been  the  traditional  competitor  of  butter  since  it was 
invented  over  100  years  ago. 
soft  margarines  containing  polyunsaturated  fats  and,  more  recently, 
margarine-type  reduced  vegetable-fat  products  usually  marketed  as  "Light" 
products. 

In  recent  years  there  have  appeared  many 

Reduced-fat  milkfat  products.  Generally  called  "light-"  or  "reduced  fat 
butter"  these  products  contain  butterfat  and  no  other  fats,  but  often 
contain  significantly  higher  amounts  of  water  than  butter. 

Mixed-fat  products.  containing  both  milk- and  non-milk  fats  it  is  this 
category  of  products  that  has  seen  the  largest  growth  in  sales  over  recent 
years. 

1. 

Margarine  and  Margarine-type  Products 

Consumption  of  margarine  and  margarine-type  products  remains  stable  across 
the  conununity.  Where  consumption  has  dropped  this  merely  reflects  on 
overall  contraction  in  the  yellow  fats  market,  not  a  swing  away  from 
margarine  in  particular. 

There  is  a  growing  trend  away  from  traditionnal  margarine  and  toward  "light 
margarines"  (minarines)  and  low-fat  non-dairy  spreads. 
consumption  of  these  products  has  gone  from  23.000  tonnes  to  44.000  tonnes 
in  two  years.  In  France  consumption  of  low  fat  margarines  have  almost 
quadrupled  in  2  years,  from  under  9.000  tonnes  to  over  30.000  tonnes  -
whilst  over  the  same  period  the  consumption  of  "traditional"  margarine  has 
declined  by  20.000  tonnes. 

In  Germany 

-

6  -

Denmark  has  the  highest  per  capita  consumption  of  margarine  in  the 
community  -
with  margarine  now  losing  market  share  to  a  high  dairy  content,  mixed  fat 
spread. 

some  15kg  per  person  - but  there  the  trends  have  been  reversed 

In  contrast,  in  the  United  Kingdom  more  new  yellow  fat  products  continue  to 
appear  on  the  market.  TWo  interesting  new  additions  which  fall  under  the 
category  of  margarine-type  products  are  a  3/4  fat  margarine  whose  chief 
ingredient  is  not  vegetable  oil  or  sunflower  oil,  but  olive  oil,  and  a 
margarine  spread  containing  only  5  %  total  vegetable  fat.  Another,  which 
contains  no  milkfat  at  all  (but  some  buttermilk)  uses  the  word  "butter"  as 
a  prominent  part  of  its  name. 

2. 

Reduced-fat  milkfat  products 

commonly  known  as  "light  butter"  these  products  (which  include  half-fat  -
and  threequarter  fat  butters)  have  had  mixed  success  with  consumers. 

In  the  united  Kingdom  and  Ireland,  where  these  products  have  faced  the 
greatest  competition  from  alternative  reduced  fat  products  for  several 
years,  they  account  for  only  about  2  %  of  the  total  market. 

This  contrasts  strongly  with  France  and  Germany:  in  these  countries 
national  legislation  prohibited  the  development  of  non-dairy  reduced  fat 
products  until  recently.  consequently,  light  butters  have  faced  few 
competing  products  and  have  been  able  to  gain  market  share  from  the 
•traditional'  yellow  fats.  For  example,  consumption  in  Germany  in  1990  was 
18.000  tonnes. 

It  remains  to  be  seen  whether  reduced-fat  milkfat  products  can  maintain  a 
market  share  when  faced  with  competition  from  reduced  fat  margarines  and 
mixed  fat  products. 
only  "light"'  dairy  product  not  to  have  made  a  major  overall  impact  on  the 
market  (unlike  light  yoghurt,  low-fat  cheese,  light  fromage  frais,  low-fat 
liquid  milk  etc.). 

Interestingly,  in  this  respect  light  butters  are  the 

3.  Mixed-fat  products 

The  consumption  of  mixed-fat  products  continues  to  grow  rapidly,  with  their 
spreadability  and  prices  competitive  with  butter.  As  can  be  seen  from 
annex  III  a  notable  feature  of  mixed-fat  products  is  that  it  has  been  dairy 
companies,  not  margarine  companies,  that  have  developed  these  products,  and 
many  have  been  quick  to  use  dairy  imagery  in  their  advertising  and 
packaging. 

The  oldest  and  largest  (in  volume)  Community  market  for  mixed-fat  products 
is  the  united  Kingdom.  Household  consumption  of  mixtures  in  1990  totalled 
128.000  tonnes  - only  3.000  tonnes  less  than  domestic  consumption  of  butter 
- and  will  have  now  superceded  butter. 

In  Ireland,  where  they  have  been  on  the  yellow  fat  market  since  1984, 
mixtures  have  a  40  %  market  share  (almost  20.000  tonnes  per  annum)  placing 
them  ahead  of  margarine  and  butter  in  popularity. 

-

7  -

In  both  the  UK  and  Ireland  mixtures  have  displaced  butter  on  the  market. 
In  Denmark,  however,  the  consumption  of  butterfat  has  actually  risen  since 
the  launch  of  a  mixed-fat  product  containing  60  I  butterfat  and  20  I 
vegetable  fat.  This  shows  that  margarine,  as  well  as  butter,  can  be 
vulnerable  to  mixed-fat  products  in  certain  circumstances,  and  it will  be 
interesting  to  note  how  the  Danish  market  develops. 

consumption  of  fat  mixtures  in  France  grew  from  under  15.000  tonnes  in  1988 
to  almost  25.000  tonnes  in  1990.  Further  growth  is  inevitable,  not  least  as 
the  French  authorities  reported  that  advertising  expenditure  on  these 
products  went  from  FF.  11.2  M to  FF.  30  Mover  the  same  period. 

The  situation  in  Germany  is  less  clear,  since  few  statistics  on  fat 
mixtures  are  available.  However,  it  appears  that  these  products  have  made 
a  smaller-than-expected  initial  impact  on  the  German  market,  due  to  the 
German  consumer's  preference  for  natural  and  traditional  products. 

In  most,  if  not  all  of  the  other  Member  states  fat  mixtures  are  now  on  the 
market  but  there  are  no  figures  on  sales  available. 

b) 

PRODUCTS  COKPETIRG  WXTB  CHEESE 

- 8  -

Products  competing  with  cheese  were  originally  to  be  found  in  the  sector  of 
industrial  food  ingredients,  particular  for  use  as  pizza  toppings,  and  use 
casein  in  their  manufacturing  process. 
however,  the  number  of  cheese  imitations  appearing  on  supermarket  shelves 
has  grown  considerably. 

In  the  last  couple  of  years, 

unlike  those  in  the  ingredients  sector,  cheese  imitations  for  retail  sale 
are  generally  made  and  matured  in  the  same  way  as  cheese  but  contain 
sunflower  or  vegetable  oil  in  replacement  of  some  of  the  butterfat. 
statistics  on  the  consumption  of  cheese  imitations  are  very  limited  with 
only  one  Member  state  (France)  supplying  significant  details.  These  showed 
that  in  1990  consumption  of  imitation  cheeses  totalled  3.000  t 
increase  on  the  previous  year. 

a  200  % 

-

However,  \le  do  know  that  these  products  are  now  available  in  several  other 
Member  states,  notably  the  Netherlands,  Belgium,  Germany  and  the  united 
Kingdom.  The  Netherlands  is  the  chief  producer  of  imitation  cheeses,  with 
production  totalling  3.000  tonnes  in  1990,  much  of  it  for  export.  The  two 
major  brands  contain  80  %  sunflower  oil  and  20  %  butterfat,  and 
vegetable  fat  and  no  milkfat  content,  respectively. 

54  % 

cheese-type  products  made  from  soya  also  exist,  though  their  appeal  is  very 
limited  and  seldom  seek  to  imitate  cheese. 

c) 

OTHER  COKPETXRG  PRODUCTS 

In  the  liquid  milk  sector  competing  products  exist  in  the  form  of  soya 
juice  or  filled  milk. 

is  derived  exclusively  from  soya  beans  and  is  of  very 

soya  juice,  or  tonyu, 
minor  importance  in  most  Member  states.  An  exception  is  in  France  where 
almost  10.000  tonnes  of  soya  drinks  were  consumed  in  1990,  whilst  sales  in 
Germany  totalled  3.500  tonnes. 
In  the  U.K.  and  Ireland  soya  juice  is  sold 
as  "soya  milk",  an  apparent  breach  of  Regulation  N°  1898/87.* 

Filled  milks,  where  the  fat  in  milk  is  replaced  by  vegatable  fat,  but  the 
protein  and  carbohydrates  are  of  dairy  origin,  are  found  in  Southern 
Europe. 
going  to  the  Canary  Islands. 

In  Spain,  consumption  totals  30.000  tonnes  per  year  with  much 

Products  competing  with  condensed  milk  include  coffee  whiteners,  which  have 
a  20  %  market  share  in  the  Netherlands. 
toppings  are  generally  mixed  fat  products  and  are  increasing  in  number  on 
the  market,  reflecting  the  negative  health  images  associated  with  cream. 

cream  substitutes  for  dessert 

*  a)  proceedings  have  been  issued  against  the  UK  for  breaching  article  3  (1) 

(on  8/10/92) 

b) 

the  Irish  authorities  were  asked  to  clarify  their  position  with  regard  to 
the  sale  of  soya  milk  in  Ireland  (letter  6/10/92). 

4.  CONCLUSIONS 

-

9  -

The  trends  seen  in  this  report  in  the  market  in  milk  products  and  competing 
products  do  not  differ  greatly  from  those  seen  in  the  previous  reports  submitted 
to  the  council,  namely: 

stable  consumption  of  liquid  milk,  though  with  a  continuing  shift  away  from 
full-fat  milks  to  reduced-fat  milks, 

growth  in  the  consumption  of  fresh  products,  with  particular  emphasis  on 
reduced-fat  products, 

continued  steady  growth  in  the  consumption  of  cheese, 

a  gradually  contracting  yellow  fats  market,  in  which  margarine  is  retaining 
its  market  share, 

a  continued  drop  in  household  consumption  of  butter, 

significant  growth  in  the  consumption  of  reduced-fat  and  mixed  fat 
products,  often  containing  only  a  low  dairy  content. 

It  can  be  said  that  products  competing  with  butter  are  now  in  the  dominant 
position  in  the  yellow-fats  market. 

Yet,  in  spite  of  the  growth  in  the  number  of  competing  products  the  Member  states 
appear  to  have  little  or  no  information  on  them  - either  in  terms  of  the 
formulation  of  products,  or  in  terms  of  volumes  of  consumption.  The  absence  of 
such  information  makes  it very  difficult  to  manage  effectively  the  butterfat 
market.  A  legal  basis  for  statistics  on  these  products  is  thus  urgently  needed, 
in  order  that  the  necessary  information  can  be  acquired. 

A  council  regulation  laying  down  designations  for  yellow  fats  will  assist  in 
informing  the  consumer  about  genuine  dairy  products  and  therefore  should  result 
in  either  keeping  certain  markets  or  regaining  markets  lost  due  to 
misinformation. 

For  the  same  reason  the  growth  in  the  market  for  non-dairy  imitation  cheeses  and 
creams  needs  to  be  closely  followed. 

If  it  appears  that  consumers  are  confused  by  the  packaging  and  comparative 
advertising  of  these  products,  one  could  consider  strengthening  Council 
Regulation  (EEC)  No  1898/87  by  the  addition  of  legal  definitions  for  dairy 
products  to  prevent  the  misuse  of  dairy  imagery. 

RM/sb  (0197) 

ANNEX  I 

CONSUMPTION  FIGURES  REPORTED  BY  MEMBER  STATES 

BUTTER  CONSUMPTION 

>  80%  FAT 

<80%  FAT 

(000't) 

1988 

1989 

1990 

1988 

1989 

1990 

Belgium 
Denmark 
Germany 
Greece 
Spain 
France 
Ireland 
Italy 
Luxembourg 
Netherlands 
Portugal 
united  Kingdom 

84.8 
55.8 
506.3 

21.8 
490.0 
16.3 

2.7 
56.0 
11.6 
275.0 

78.5 
51.9 
449.9 

19.0 
477. 0 
13.2 

2.6 
51.0 
12.7 
215.0 

76.9 
49.0 
404.1 

474.0 
12.2 

2.4 
52.0 
12.9 
220.0 

4.1 

17.8 

Yes 
18.4 

2.9 
2.7 

5.2 
1.9 

6.7 
1.6 

0 

0 

0 

SOURCE:  Member  State  replies  to  commission,  under  Reg  1898/87. 

>  80%  FAT 

<  80%  FAT 

MARGARINE  CONSUMPTION 

(000 1 t) 

1988 

1989 

1990 

1988 

1989 

1990 

BELGIUM 
DENMARK 
GERMANY 
GREECE 
SPAIN 
FRANCE 
IRELAND 
ITALY 
LUXEMBOURG 
NETHERLANDS 
PORTUGAL 
UNITED  KINGDOM 

130. 9 
72.6 
441.2 

128.5 
71.6 
444.1 

121. 81 
15.2 

111.5 
15.7 

3.1 
157.0 
59.4 
389.0 

3.1 
148.0 
60.0 
379.0 

125.6 
69.5 
477. 7 

97.2 
15.1 

3.0 
146.0 
62.6 
379.0 

4.7 
23.9 

5.5 
30.0 

5.3 
44.6 

9.0 

16.9 

30.9 

37 

42 

43 

SOURCE:  Member  state  replies  to  commission,  under  Reg  1898/87. 

RM/sb  (0197) 

MIXED  FATS  CONSUMPTION 

CHEESE  CONSUMPTION 

(000't) 

1988 

1989 

1990 

1988 

1989 

1990 

BELGIUM 
DENMARK 
GERMANY 
GREECE 
SPAIN 
FRANCE 
IRELAND 
ITALY 
LUXEMBOURG 
NETHERLANDS 
PORTUGAL 
UNITED  KINGDOM 

0 

0 

14.7 
15.0 

0.4 
0 

20.7 
17.5 

0.4 
0 

Yes 

3.3 

24.9 
18.9 

0.4 
0 

124.0 

141.0 

144. 0 

125.8 

134.6 

142.3 

984.8 

1034.3 

1074.9 

17.8 

18.6 

19.1 

6.1 
201.0 
40.5 
395.0 

6.0 
211. 0 
44.7 
390.0 

6.6 
215.0 
44.2 
390.0 

SOURCE:  Member  state  replies  to  commission,  under  Reg  1898/87. 

\L 

RM/sb  (0197) 

ANNEX  I I  

ESTIMATED  CONSUMPTION  OF  DAIRY  PRODUCTS,  1990 
(kg  per  head) 

Butter 

Margarine  cheese 

Liquid  Milk  Fresh  Products 

BELGIUM 
DENMARK 
GERMANY 
GREECE 
SPAIN 
FRANCE 
IRELAND 
ITALY 
LUXEMBOURG 
NETHERLANDS 
PORTUGAL 
UNITED  KINGDOM 

7.6 
6.0 
6.6 

0.5 
8.2 
6.1 
2.4 
6.8 
3.3 
0.9 
3.8 

SOURCES:  F.A.O., 

I.D.F 

12.5 
15.0 
7.9 

3.9 
4.6 
1.6 

9.8 

6.6 

14.3 
14.6 
18.6 
17.8 
5.3 
20.8 
5.7 
16.9 
11.3 
15.0 
5.4 
8.1 

69.5 
122.6 
70.7 

102.6 
79.5 
184.6 
78.1 
76.9 
93.0 

122.5 

17.0 
21.6 
20.9 

12.5 
22.7 
3.4 
3.8 
9.1 
42.0 

5.1 

\~ 

RM/sb  (0197) 

ANNEX  I I I  

COMPETING  YELLOWFAT  PRODUCTS  - SOME  EXAMPLES 

Product  Name 

Milkfat/Total  fat 
content  (in%) 

Manufacturer 

Product  Typel) 

Candia 
Balade  60 
President  Light 
Natual 
Balade 
Buttercup 
Butterfly 
Dawn  Light 
Les  Nouveaux  Plaisirs 
Du  Darfst 
Bredel  Beurre  Allege 
Silhouette  20% 
Kaergaarden 
Butina 
Clover 
Golden  crown 
Dairy gold 
Florefin 
Le  Fleurier  Allege 

Lifestyle 

Avorunore  Light 
St  Hubert  41 
Elmer  Light 
Clover  Extra  Lite 
I  can't  Believe  It's 
Not  Butter 
Krona  Spreadable 
Olivio 

Avonmore  Xtra  Light 
Effi 
St  Ivel  Gold 
Lowlow 
Anchor  Low-Fat  Spread 
Golden  Olive 
St  Ivel  Gold  Lowest 
Delight  Extra  Low 
Twenty  Four 
Tesco  Lowest  Ever  Spread 

65/65 
60/60 
62/62 
60/60 
41/41 
40/40 
40/40 
40/40 
41/41 
40/40 
41/41 
20/20 
60/80 
50/70 
50/70 
15/72 
30/75 
50/62 
20/60 

40?/60 

15/40 
34/41 
25/40 
25?/40 

0/70 
0/70 
0/60 

0/40 
0/40 
0/40 
0/40 
0/40 
0/40 
0/25 
0/20 
0/20 
0/  5 

Sodiaal,  F 
ULN,  F 
Besnier,  F 
Entremont,  F 
Corman,  B 
Mitchelstown,  IRL 
Meggle,  D 
Kerry,  IRL 
Elle  &  Vire,  F 
Unilever,  D 
Bridel,  F 
Sodiaal,  F 
MD  Foods,  DK 
Uelzina,  D 
Dairy  Crest,  GB 
Kraft,  UK 
Mitchelstown,  IRL 
Corman,  B 
Vedial,  F 

Dairy  spread 
Fat-reduced  butter 
Fat-reduced  butter 
Fat-reduced  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  butter 
Low-fat  dairy  spread 
Blend 
Blended  spread 
Blended  spread 
Blended  spread 
Blended  spread 
Fat-reduced  blend 
Reduced  fat  blended 

spread 

Avonmore,  IRL 

Reduced  fat  blended 

Avonmore,  IRL 
St  Hubert,  F 
Elmer,  NL 
Dairy,  crest,  UK 

vandenBergh,  UK 
VandenBergh,  UK 
Vandenbergh,  UK 

Avonmore,  IRL 
Astra  Calve,  F 
unigate,  UK 
Kerry,  IRL 
Anchor,  UK 
Golden  vale,  IRL 
unigate,  UK 
vandenBergh,  UK 
Brinkers,  NL 
Kerry,  IRL 

spread 

low-fat  blend 
Low-fat  blend 
Low-fat  blend 
Low-fat  blend 

Fat  spread 
Fat  spread 
Fat-reduced 
margarine 

Low-fat  margarine 
Low-fat  margarine 
Low-fat  margarine 
Low-fat  margarine 
Low-fat  margarine 
Low  fat  margarine 
Low-fat  spread 
Low-fat  spread 
Low-fat  spread 
No  designation 

1)  Definitions,  as  currently  proposed  for  Council  Regulation.  See  Annex  IV. 

RM/sb  (0197) 

ANREXJ:V 

PROPOSED  YELLOW-FATS  DESIGNATION  GRID 

This  is  the  current  proposal  for  the  forthcoming  council  Regulation  aimed  at  laying 
the 
down  marketing  standards  for  yellow  fat  products.  At 
proposals  had  yet  to  be  approved. 

time  of  writing 

the 

95% 

Butter 

Blend 

Margarine 

I 

80% 

II 

62% 

60% 

41% 

39% 

20% 

I I I  

Dairy  Spread 

Blended  spread 

Fat  spread 

Fat-reduced  or 
3/4  fat  butter 

Fat-reduced  or 
3/4  fat  blend 

Fat-reduced  or 
3/4  fat 
margarine 

Reduced  fat 
spread 

Reduced  fat 
dairy  spread 

Low-fat  or 
half-fat  butter 

I 
Reduced  fat 
I 
blended  spread 
- - - - - - - - - - - - - - - - - - - - - ___________ ! 
I 
I 
Low-fat  or 
Low-fat  or 
half-fat  blend 
half-fat  margarine! 
- - - - - - - - - - - - - - - - - - - - - - ___________ ! 
I 
I 
I 
- - - - - - - - - - - - - - - - - - - - - ___________ ! 

Low-fat  blended 
spread 

Low-fat  dairy 
spread 

Low  fat  spread 

SOURCE:  Council  document  COM  (91)  462  final,  22/1/92 

\~ 

ISSN 0254-1475 

COM(93) 34 final 

DOCUMENTS 

EN 

03 

Catalogue number: CB-CO-93-037-EN-C 

ISBN 92-77-52482-0 

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