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)
Date: 2023-01-18
Institutions: European Commission
Subjects: animal feedingstuffs, catalogue, food additive, raw material








L_2023016EN.01012101.xml










18.1.2023   


EN


Official Journal of the European Union


L 16/121







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.












(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.












(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.












(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.












(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.












(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










(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.












(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.












(9)


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












(10)


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












(11)


In the 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.












(12)


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












(13)


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












(14)


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






(a)


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










(b)


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










(c)


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
















(15)


A feed business operator, who claims a feed material has more properties than those specified in the column ‘description’ of the list of feed materials in Part C, or refers to a process listed in Part B that can be assimilated 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.












(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.




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




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










—


Starch








1.1.10



Barley solubles



Product from barley obtained after wet protein and starch extraction


Crude protein




1.1.11



Barley bran



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


Crude fibre




1.1.12



Liquid barley starch



Secondary starch fraction from the production of starch from barley


If moisture < 50 %:






—


Starch








1.1.13



Malting barley screenings



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


Crude fibre
Crude ash if > 2,2 %




1.1.14



Malting barley and malt fines



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


Crude fibre




1.1.15



Malting barley husks



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


Crude fibre




1.1.16



Barley distillers solids, wet



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


Moisture, if < 65 % or > 88 %
If moisture < 65 %:






—


Crude protein








1.1.17



Barley distillers solubles, wet



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


Moisture, if < 45 % or > 70 %
If moisture < 45 %:






—


Crude protein








1.1.18



Malt
 (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








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








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 fibre










—


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 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








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)










—


1,3 % of crude lecithins










—


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








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










—


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








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








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








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








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








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








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








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








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








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








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)










—


1,3 % of crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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)










—


1,3 % crude lecithins










—


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.


 




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










—


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




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.)


 




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





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;










—


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 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 0,3 % 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 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 0,3 % 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 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 0,3 % 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 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 0,3 % 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 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 0,3 % 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 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 0,3 % 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 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 0,3 % 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 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 %


 




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 %




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 × ½ 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




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










—


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 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.




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 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






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).

(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).

(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).

(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).

(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).

(6)  As Low As Reasonably Achievable.

(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).

(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).

(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).

(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.

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

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

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

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

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

(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.

(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.

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

(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.

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

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

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

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

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

(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.

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

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


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

(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.

(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).

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

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

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

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

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

(15)  With the exception of Cannabis sativa L.


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

(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.

(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".

(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:






—


the animal species and










—


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










—


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










—


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




or supplemented as appropriate to provide adequate information, by:






—


the animal species and/or










—


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










—


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










—


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






—


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










—


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










—


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










—


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










—


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





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

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

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

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

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

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

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

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

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

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

(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.

(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.

(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.

(34)  Parts means any soluble and insoluble fractions of the microorganism including from the membrane or the inner parts of the cell.

(35)  Shall not be cultivated on n-alkanes (Annex III to Regulation (EU) No 767/2009, as amended).

(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
            ”).

(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).

(38)  The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate.

(39)  The name shall be supplemented by the indication of the botanical origin.

(40)  With the exception of mannitol, sorbitol and xylitol.

(41)  The name shall be supplemented by the indication of the botanical or animal origin, as appropriate.

(42)  The name of the feed materials shall be supplemented by the words “from splitting”, “from fermentation” or “from enzymatic transesterification”, as appropriate.’