| Department of Food and Nutritional Sciences, The University of Reading
Food Labelling in the UK - A supporting material page |
Generic names
The following are provided in Part B of Annex VII:
|
Definition of category of food |
Designation |
1. Refined oils of animal origin |
‘Oil’, together with either the adjective ‘animal’, or the indication of specific animal origin. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil. |
| 2. Refined fats of animal origin | ‘Fat’, together with either the adjective ‘animal’ or the indication of specific animal origin. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat. |
| 3. Mixtures of flour obtained from two or more cereal species | ‘Flour’, followed by a list of the cereals from which it has been obtained, in descending order by weight. |
4. Starches, and starches modified by physical means or by enzymes |
‘Starch’ |
| 5. All species of fish where the fish constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific species of fish | ‘Fish’ |
| 6. All types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific type of cheese | ‘Cheese’ |
| 7. All spices not exceeding 2% by weight of the food | ‘Spice(s)’ or ‘mixed spices’ |
| 8. All herbs or parts of herbs not exceeding 2% by weight of the food | ‘Herb(s)’ or ‘mixed herbs’ |
9. All types of gum preparations used in the manufacture of gum base for chewing gum |
‘Gum base’ |
| 10. All types of crumbed baked cereal products | ‘Crumbs’ or ‘rusks’ as appropriate |
| 11. All types of sucrose
|
‘Sugar’ |
| 12. Anhydrous dextrose or dextrose monohydrate | ‘Dextrose’ |
| 13. Glucose syrup and anhydrous glucose syrup | ‘Glucose syrup’ |
| 14. All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof | ‘Milk proteins’ |
| 15. Press, expeller or refined cocoa butter | ‘Cocoa butter’ |
| 16. All types of wine as covered by EU Regulations [See Part 2 of Annex 7 to Regulation (EU) No 1308/2013 of the European Parliament and of the Council establishing a common organisation of the markets in agricultural products] | ‘Wine’ |
17. Skeletal muscles (see Note below) of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed the values indicated below (see table below) and where the meat constitutes an ingredient of another food. Note: The diaphragm and the masseters are part of the skeletal muscles, while the heart, tongue, the muscles of the head (other than the masseters), the muscles of the carpus, the tarsus and the tail are excluded. |
‘… meat’ and the name(s) (see Note below) of the animal species from which it comes. Note: For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned. |
| 18. All types of products covered by the definition of ‘mechanically separated meat’ [For definition, see Definition of mechanically separated meat'] |
‘mechanically separated meat’ (see Note below) and the name(s) of the animal species from which it comes. Note: For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned. |
Maximum fat and connective tissue contents for ingredients designated by the term 'meat' (as referred to in the above table):
| Species | Fat content | Collagen/meat protein ration (see note below) |
Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating |
25% | 25% |
| Porcines | 30% | 25% |
| Birds and rabbits | 15% | 10% |
If these maximum limits are exceeded, but all other criteria for the definition of ‘meat’ are satisfied, the ‘… meat’ content must be adjusted downwards accordingly and the list of ingredients must mention, in addition to the term ‘… meat’, the presence of fat and/or connective tissue. The products covered by the definition of ‘mechanically separated meat’ are excluded from this definition. Note: The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the hydroxyproline content multiplied by a factor of 8. |
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