Commission Regulation (EU) 2022/1104 of 1 July 2022 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)

ANNEX
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  ( 22 )
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
( 23 )
Product from germinated cereals, dried, milled and/or extracted
1.1.19
Malt rootlets
( 23 )
Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains
1.2.1
Maize
( 24 )
Grains of Zea mays L. ssp. mays
1.2.2
Maize flakes
( 24 )
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
( 24 )
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
( 24 )
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
( 24 )
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
( 24 )
Fraction of maize kernels separated by the screening process at product intake
1.2.7
Maize fibre
( 24 )
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]
( 24 )
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]
( 24 )
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
( 24 )
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
( 24 )
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
( 24 )
Product of oil manufacture, obtained by extraction of processed maize germ
Crude protein
1.2.13
Crude maize germ oil
( 24 )
Oil and fat obtained either by pressing and/or extraction of maize germs
Moisture, if > 1 %
1.2.14
Maize, puffed
( 24 )
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
( 24 )
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
( 24 )
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
( 24 )
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
( 24 )
Hard, flinty portions of ground maize containing little or no bran or germs
Crude fibre
Starch
1.2.19
Maize germ meal feed
( 24 )
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
( 25 )
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
( 23 )
Flour from milling grains
Starch
Crude fibre
1.12.3
Grain protein concentrate
( 23 )
Concentrate and dried product obtained from grain after starch removal through yeast fermentation
Crude protein
1.12.4
Cereal grains screenings
( 23 )
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
( 23 )
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
( 23 )
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
( 23 )
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
( 23 )
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
( 23 )
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
( 23 )
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
( 23 )
[Distillers’ dried grains and solubles
( 23 ) ]
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
( 23 )
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
( 23 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 27 )
expeller
( 26 )
, 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
( 27 )
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
( 27 )
expeller
( 26 )
, decorticated
Product of oil manufacture, obtained by pressing decorticated groundnuts
Crude protein
Crude fat
Crude fibre
2.6.4
Groundnut
( 27 )
meal, decorticated
Product of oil manufacture, obtained by extraction of decorticated groundnut expeller
Crude protein
Crude fibre
2.6.5
Groundnut
( 27 )
Seeds from Arachis hypogaea and other species of Arachis
2.7.1
Kapok expeller
( 26 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 28 )
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
( 28 )
expeller
( 26 )
Product of oil manufacture, obtained by pressing seeds of rape
Crude protein
Crude fat
Crude fibre
2.14.3
Rape seed
( 28 )
meal
Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller
Crude protein
2.14.4
Rape seed
( 28 )
, 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
( 28 )
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
( 28 )
expeller
( 26 )
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
( 28 )
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
( 26 )
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
( 26 )
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
( 26 )
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
( 29 )
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  ( 30 )
2.22.2
Hemp expeller
( 26 )
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
( 31 )
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
( 32 )
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
( 33 )
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
( 33 )
, 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
11
( 34 )
Product consisting of the inner, edible seeds of a nut or fruit stone
5.22.2
Fruit pulp
( 34 )
Product obtained during the production of fruit juice and fruit puree
Crude fibre
5.22.3
Fruit pulp, dried
( 34 )
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
( 35 )
[grass meal
( 35 )
]; [green meal
( 35 ) ]
Product obtained by drying and milling and in some cases compacting forage plants  ( 36 )
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
( 37 )
[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
( 38 )
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
( 38 )
, 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
( 38 )
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
( 38 )
oil
Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents
Crude fat
Moisture if > 1 %
7.1.6
Seaweed
( 38 )
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
( 38 )
, 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
( 38 )
Cleaned and dried bark of trees or bushes
Crude fibre
7.4.1
Blossoms 15,
( 38 )
, 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,
( 38 )
, 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
( 38 )
Chemically untreated wood or wood fibres
Crude fibre
7.14.2
Wood molasses
( 38 )
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 D 3
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 39 )
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
( 40 )
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
( 41 )
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
( 42 )
Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed
Total sugars, calculated as sucrose
9.4.1
Processed animal protein
( 41 )
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
( 41 )
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
( 41 )
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
( 41 )
Product derived from the heat treatment of blood of slaughtered warm-blooded animals
Crude protein
Moisture if > 8 %
9.8.1
Blood products
( 40 )
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
( 41 )
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
( 41 )
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
( 41 )
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
( 40 )
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
( 40 )
, 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
( 40 )
, 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, C 27 H 46 O: 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
( 43 )
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
( 43 )
Originating from establishments or plants preparing or manufacturing products for human consumption
Crude protein
Crude fat
Crude ash
10.3.1
Crustacea meal
( 44 )
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
( 44 )
Whole or parts of fish: fresh, frozen, cooked, acid treated or dried
Crude protein
Moisture if > 8 %
10.4.2
Fish meal
( 44 )
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
( 43 )
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
( 45 )
[limestone]
Product obtained by grinding sources of calcium carbonate (CaCO 3 ), such as limestone or by precipitation from acid solution.
May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids
Calcium
Ash insoluble in HCl if > 5 %
11.1.2
Calcareous marine shells
Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells
Calcium
Ash insoluble in HCl if > 5 %
11.1.3
Calcium and magnesium carbonate
Natural mixture of calcium carbonate (CaCO 3 ) and magnesium carbonate (MgCO 3 ). May contain up to 0,1 % grinding aids
Calcium
Magnesium
Ash insoluble in HCl if > 5 %
11.1.4
Maerl
Product of natural origin obtained from calcareous marine algae, ground or granulated
Calcium
Ash insoluble in HCl if > 5 %
11.1.5
Lithothamn
Product of natural origin obtained from calcareous marine algae ( Phymatolithon calcareum (Pall.)), ground or granulated
Calcium
Ash insoluble in HCl if > 5 %
11.1.6
Calcium chloride
Calcium chloride (CaCl 2 ) and its hydrate froms. May contain up to 0,2 % barium sulphate
Calcium
Ash insoluble in HCl if > 5 %
11.1.7
Calcium hydroxide
( 46 )
Calcium hydroxide (Ca(OH) 2 ).
May contain up to 0,1 % grinding aids
Calcium
Ash insoluble in HCl if > 5 %
11.1.8
Calcium sulphate anhydrous
Calcium sulphate anhydrous (CaSO 4 ) obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate
Calcium
Ash insoluble in HCl if > 5 %
11.1.9
Calcium sulphate hemihydrate
Calcium sulphate hemihydrate (CaSO 4  × ½ H 2 O) obtained by partially dehydrating calcium sulphate dihydrate
Calcium
Ash insoluble in HCl if > 5 %
11.1.10
Calcium sulphate dihydrate
Calcium sulphate dihydrate (CaSO 4  × 2H 2 O) obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate
Calcium
Ash insoluble in HCl if > 5 %
11.1.11
Calcium salts of organic acids
( 47 )
Calcium salts of edible organic acids with at least 4 carbon atoms  ( 48 )
Calcium
Organic acid
11.1.12
Calcium oxide
Calcium oxide (CaO) obtained from calcination of naturally occurring limestone. May contain up to 0,1 % grinding aids
Calcium
Ash insoluble in HCl if > 5 %
11.1.13
Calcium gluconate
Calcium salt of gluconic acid generally expressed as Ca(C 6 H 11 O 7 ) 2 and its hydrated forms
Calcium
Ash insoluble in HCl if > 5 %
11.1.14
Calcium chelates
( 49 )
Ca(x) 1-3 x nH 2 O
(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 (C 10 H 12 CaN 2 O 6 ). 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(NO 3 ) 2 x NH 4 NO 3 x10 H 2 O. 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 Fe 2 O 3 if > 5 %.
11.2.2
Magnesium sulphate heptahydrate
Magnesium sulphate (MgSO 4  × 7 H 2 O)
Magnesium
Sulphur
Ash insoluble in HCl if > 15 %
11.2.3
Magnesium sulphate monohydrate
Magnesium sulphate (MgSO 4  × H 2 O)
Magnesium
Sulphur
Ash insoluble in HCl if > 15 %
11.2.4
Magnesium sulphate anhydrous
Anhydrous magnesium sulphate (MgSO 4 )
Magnesium
Sulphur
Ash insoluble in HCl if > 10 %
11.2.5
Magnesium propionate
Magnesium propionate (C 6 H 10 MgO 4 )
Magnesium
11.2.6
Magnesium chloride
Magnesium chloride (MgCl 2 ) or solution obtained by natural concentration of sea water after deposit of sodium chloride
Magnesium
Chlorine
Ash insoluble in HCl if > 10 %
11.2.7
Magnesium carbonate
Natural magnesium carbonate (MgCO 3 )
Magnesium
Ash insoluble in HCl if > 10 %
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 (K 2 Mg(SO 4 ) 2 x nH 2 O, n= 4,6)
Magnesium
Potassium
Ash insoluble in HCl if > 10 %
11.2.10
Magnesium salts of organic acids
( 47 )
Magnesium salts of edible organic acids with at least 4 carbon atoms  ( 48 )
Magnesium
Organic acid
11.2.11
Magnesium gluconate
Magnesium salt of gluconic acid generally expressed as Mg(C 6 H 11 O 7 ) 2 and its hydrated forms
Magnesium
Ash insoluble in HCl if > 5 %
11.2.12
Magnesium chelates
( 49 )
formula Mg(x) 1-3 x nH 2 O
(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 (C 10 H 12 MgN 2 O 6 ). May contain up to 5 % glutamic acid
Magnesium
Ash insoluble in HCl if > 5 %
11.3.1
Dicalcium phosphate
( 50 )
,
( 51 )
[calcium hydrogen orthophosphate]
Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO 4  × nH 2 O, 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 (CaHPO 4 × Ca(H 2 PO 4 ) 2  × nH 2 O, 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(H 2 PO 4 ) 2  × nH 2 O, n=0 or 1)
Ca/P < 0,9
Total phosphorus
Calcium
P insoluble in 2 % citric acid if > 10 %
11.3.4
Tricalcium phosphate
( 51 )
[tricalcium orthophosphate]
Tricalcium phosphate from bones or inorganic sources (Ca 3 (PO 4 ) 2  × H 2 O) or hydroxyl apatite (Ca 5 (PO 4 ) 3 OH)
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 (Ca 3 Mg 3 (PO 4 ) 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 (Ca 2 P 2 O 7 ) 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.
(NaH 2 PO 4  × nH 2 O ; 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 (Na 2 HPO 4  × nH 2 O ; 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 (Na 3 PO 4 × nH 2 O ; 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 (Na 4 P 2 O 7 × nH 2 O ; 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 (KH 2 PO 4 )
Total phosphorus
Potassium
P insoluble in 2 % citric acid if > 10 %
11.3.15
Dipotassium phosphate; [Di-potassium hydrogen orthophosphate]
Dipotassium phosphate (K 2 HPO 4  × nH 2 O; 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 (CaNaPO 4 )
Total phosphorus
Calcium
Sodium
P insoluble in 2 % citric acid if > 10 %
11.3.17
Monoammonium phosphate; [Ammonium dihydrogen orthophosphate]
Monoammonium phosphate (NH 4 H 2 PO 4 )
Total nitrogen
Total phosphorus
P insoluble in 2 % citric acid if > 10 %
11.3.18
Diammonium phosphate; [Diammonium hydrogen orthophosphate]
Diammonium phosphate ((NH 4 ) 2 HPO 4 )
Total nitrogen
Total phosphorus
P insoluble in 2 % citric acid if > 10 %
11.3.19
Sodium tripolyphosphate; [Penta sodium triphosphate]
Sodium tripolyphosphate (Na 5 P 3 O 10 × nH 2 O ; n = 0 or 6)
Total phosphorus
Sodium
P insoluble in 2 % citric acid if > 10 %
11.3.20
Sodium magnesium phosphate
Sodium-magnesium phosphate (MgNaPO 4 )
Total phosphorus
Magnesium
Sodium
P insoluble in 2 % citric acid if > 10 %
11.3.21
Magnesium hypophosphite
Magnesium hypophosphite (Mg(H 2 PO 2 ) 2  × 6H 2 O)
Magnesium
Total phosphorus
P insoluble in 2 % citric acid if > 10 %
11.3.22
Degelatinised bone meal
Degelatinised, sterilised and ground bones from which the fat has been removed.
Total phosphorus
Calcium
Ash insoluble in HCl if > 10 %
11.3.23
Bone ash
Mineral residues from the incineration, combustion or gasification of animal by-products.
Total phosphorus
Calcium
Ash insoluble in HCl if > 10 %
11.3.24
Calcium polyphosphate
Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H (n+2) PnO (3n+1) where ‘n’ is not less than 2.
Total phosphorus
Calcium
P insoluble in 2 % citric acid if > 10 %
11.3.25
Calcium dihydrogen diphosphate
Monocalcium dihydrogen pyrophosphate(CaH 2 P 2 O 7 )
Total phosphorus
Calcium
P insoluble in 2 % citric acid if > 10 %
11.3.26
Magnesium acid pyrophosphate
Magnesium acid pyrophosphate (MgH 2 P 2 O 7 .) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate.
Total phosphorus
Magnesium
P insoluble in 2 % citric acid if > 10 %
11.3.27
Disodium dihydrogen diphosphate
Disodium dihydrogen diphosphate (Na 2 H 2 P 2 O 7 )
Total phosphorus
Sodium
P insoluble in 2 % citric acid if > 10 %
11.3.28
Trisodium diphosphate
Trisodium monohydrogen diphosphate (anhydrous: Na 3 HP 2 O 7 ; monohydrate: Na 3 HP 2 O 7  × nH 2 O; 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 ( K 3 PO 4  × nH 2 O; 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 (K 4 P 2 O 7 × nH 2 O; 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 (K 5 P 3 O 10 )
Total phosphorus
Potassium
P insoluble in 2 % citric acid if > 10 %
11.3.33
Potassium polyphosphate
Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H (n + 2) PnO (3n + 1) where ‘n’ is not less than 2
Total phosphorus
Potassium
P insoluble in 2 % citric acid if > 10 %
11.3.34
Calcium sodium polyphosphate
Calcium sodium polyphosphate
Total phosphorus
Sodium
Calcium
P insoluble in 2 % citric acid if > 10 %
11.4.1
Sodium chloride
( 45 )
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 (NaHCO 3 )
Sodium
Ash insoluble in HCl if > 10 %
11.4.3
Sodium/ammonium (bi)carbonate [sodium/ammonium (hydrogen)carbonate]
Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %)
Sodium
Ash insoluble in HCl if > 10 %
11.4.4
Sodium carbonate
Sodium carbonate (Na 2 CO 3 )
Sodium
Ash insoluble in HCl if > 10 %
11.4.5
Sodium sesquicarbonate [trisodium hydrogendicarbonate]
Sodium sesquicarbonate (Na 3 H(CO 3 ) 2 )
Sodium
Ash insoluble in HCl if > 10 %
11.4.6
Sodium sulphate
Sodium sulphate (Na 2 SO 4 )
May contain up to 0,3 % methionine
Sodium
Ash insoluble in HCl if > 10 %
11.4.7
Sodium salts of organic acids
( 47 )
,
( 52 )
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(C 6 H 11 O 7 ) 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 (K 2 SO 4 )
Potassium
Ash insoluble in HCl if > 10 %
11.5.3
Potassium carbonate
Potassium carbonate (K 2 CO 3 )
Potassium
Ash insoluble in HCl if > 10 %
11.5.4
Potassium bicarbonate [potassium hydrogen carbonate]
Potassium bicarbonate (KHCO 3 )
Potassium
Ash insoluble in HCl if > 10 %
11.5.5
Potassium salts of organic acids
( 47 )
,
( 53 )
Potassium salts of edible organic acids with at least 4 carbon atoms  ( 48 )
Potassium
Organic acid
11.5.6
Potassium pidolate
Potassium L-pidolate (C 5 H 6 KNO 3 ). 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 (SiO 2 ) obtained from the re-crystallisation of quartz
May contain up to 0,1 % grinding aids
11.8.1
Ammonium sulphate
Ammonium sulphate ((NH 4 ) 2 SO 4 ) obtained by chemical synthesis. May be presented in the form of an aqueous solution
Nitrogen
Sulphur
11.8.3
Ammonium salts of organic acids
( 47 )
Ammonium salts of edible organic acids with at least 4 carbon atoms  ( 48 )
Nitrogen
Organic acid
11.8.4
Ammonium lactate
( 46 )
Ammonium lactate (CH 3 CHOHCOONH 4 ). Includes the Ammonium lactate produced by fermentation with Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp., Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp, or Bifidobacterium spp., containing not less than 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
( 46 )
Ammonium acetate (CH 3 COONH 4 ) 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  ( 54 ) and parts  ( 55 ) thereof obtained from Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces carlsbergensis, Kluyveromyces lactis, Kluyveromyces marxianus, Metschnikowia pulcherrima, Metschnikowia fructicola, Torulaspora delbrueckii, Cyberlindnera jadinii
( 56 ) , 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
( 57 )
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  ( 54 ) 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
( 55 ) , 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
( 57 )
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
( 57 )
Whole bacteria or their parts  ( 54 ) 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
( 57 )
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
( 57 )
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  ( 54 ) 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
( 57 )
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
( 57 )
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
( 57 )
Ammonium lactate (CH 3 CHOHCOONH 4 ) 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
( 57 )
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  ( 58 )
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)
( 59 )
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
( 60 )
Starch
Starch
13.3.2
Starch
( 60 )
, pre-gelatinised
Product consisting of starch expanded by heat treatment
Starch
13.3.3
Starch
( 60 )
mixture
Product consisting of native and/or modified food starch obtained from different botanical sources
Starch
13.3.4
Starch
( 60 )
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
( 61 )
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
( 62 )
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
( 60 )
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
( 60 )
,
( 63 )
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 C 4 -C 24 , 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
( 60 )
,
( 61 )
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 C 4 -C 24 , 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
( 60 )
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 (C 22 H 43 NO 6 ) 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 (C 18 H 37 NO 2 ) 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 ((CH 3 ) 2 SO 2 ) 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 C 3 H 8 O 2 . It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform. May contain up to 0,3 % di-propylene glycol
13.11.2
Mono-esters of propylene glycol and fatty acids 2
6
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.
( 22 )   The name may be replaced by the name in […], as appropriate
( 23 )   The name may be supplemented by the cereal species.
( 24 )
‘maize’ can either be referred to as such or as ‘corn’.
( 25 )   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.
( 26 )   The term “expeller” may be replaced by “cake”
( 27 )
‘Groundnut’ may be replaced by ‘peanut’ in case of Arachis hypogaea.
( 28 )   The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate..
( 29 )   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.
( 30 )   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 ).
( 31 )   Expressions differ mainly in their moisture content and are to be used as appropriate.
( 32 )   The name shall be supplemented by the plant species.
( 33 )   The word “citrus” shall be replaced by the citrus species.
( 34 )   The word “fruit” shall be replaced by the name of the fruit of the plant species, as appropriate.
( 35 )   The species of plants may be added to the name.
( 36 )   With the exception of Cannabis sativa L.
( 37 )   The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.
( 38 )   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.
( 39 )   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".
( 40 )   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.
( 41 )   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).
( 42 )   The name shall be replaced by the name of the specific product, as appropriate.
( 43 )   The name shall be supplemented by the animal species.
( 44 )   The name shall be supplemented by the animal species, when produced from farmed fish/crustacean, as relevant.
( 45 )   The nature of the source may be indicated additionally in the name or replace it.
( 46 )   May be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.
( 47 )   The name shall be amended or supplemented to specify the fatty and/or organic acid, as appropriate
( 48 )   This does not preclude that specific salts of organic acids are classified as feed additives
( 49 )   The name shall be supplemented by the amino acid or the source of amino acids used.
( 50 )   The manufacturing process may be included in the name.
( 51 )   The name shall be supplemented by “from bones”, where appropriate.
( 52 )   Sodium citrates may be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.
( 53 )   Potassium citrates may be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU) 2022/1104.
( 54 )   The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be used.
( 55 )   Parts means any soluble and insoluble fractions of the microorganism including from the membrane or the inner parts of the cell.
( 56 )   Shall not be cultivated on n-alkanes (Annex III to Regulation (EU) No 767/2009, as amended).
( 57 )   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
”).
( 58 )   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 ).
( 59 )   The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate.
( 60 )   The name shall be supplemented by the indication of the botanical origin.
( 61 )   With the exception of mannitol, sorbitol and xylitol.
( 62 )   The name shall be supplemented by the indication of the botanical or animal origin, as appropriate.
( 63 )   The name of the feed materials shall be supplemented by the words “from splitting”, “from fermentation” or “from enzymatic transesterification”, as appropriate.
Commission Regulation (EU) 2022/1104 of 1 July 2022 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)

Schedules & Appendices

Cite this act
