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L 177/4 EN Official Journal of the European Union 4.7.2022
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)
THE EUROPEAN COMMISSION,
Having regard to the Treaty on the Functioning of the European Union,
Having regard to Regulation (EC) No 767/2009 of the European Parliament and of the Council of 13 July 2009 on the
placing on the market and use of feed, amending European Parliament and Council Regulation (EC) No 1831/2003 and
repealing Council Directive 79/373/EEC, Commission Directive 80/511/EEC, Council Directives 82/471/EEC,
83/228/EEC, 93/74/EEC, 93/113/EC and 96/25/EC and Commission Decision 2004/217/EC(1), and in particular
Article 26 (3) thereof,
Whereas:
(1) Since the last revision of the Catalogue of feed materials pursuant to Commission Regulation (EU) No 68/2013(2)
published 2017, the appropriate representatives of the European feed business sectors have, in consultation with
other parties concerned, in collaboration with the competent national authorities and taking into account relevant
experience from opinions issued by the European Food Safety Authority and scientific or technological
developments, developed amendments to the Catalogue of feed materials.
(2) Those amendments concern clarifications of the general provisions, new entries for treatment processes and for feed
materials and adaptations of existing entries. In particular, specific provisions concerning the description, maximum
contents of chemical impurities and particulars concerning the compulsory declarations, as referred to in Article
16(1)(b) of Regulation (EC) No 767/2009, should be established for certain emerging feed materials in order to
provide for more detailed information on the respective products’ properties. In order to foster the valorisation of
certain feed materials originating from the bio-economy, food or biofuel sector, such feed materials should rather
have the denominator “co-product” than “by-product”, as the latter has a depreciative character. However, this
rewording should not apply to animal by-products falling within the scope of Regulation (EC) No 1069/2009(3).
Moreover, the provisions of the Annex to Regulation (EU) No 68/2013 concerning the products and co-products
obtained by fermentation should be amended, in order to better reflect the different kinds of fermentation products.
(3) The amendments to the Catalogue of feed materials should take into account the provisions laid down in
Commission Implementing Regulation (EU) 2021/758(4), with regard to the status of certain products, including
the transitional measures specified therein. In particular, Implementing Regulation (EU) 2021/758 provides that the
products sodium citrates, potassium citrates, sorbitol, mannitol and calcium hydroxide are feed additives to be
withdrawn from the market under Article 10(5) of Regulation (EC) No 1831/2003(5), whilst they were also
included in the Catalogue of feed materials. In order to take account of the legal uncertainty about the classification
of those additives, Implementing Regulation (EU) 2021/758 provides for a transitional period until 30 May 2028for
their withdrawal from the market and use. This should allow interested parties to submit new applications for
authorisation of those feed additives in accordance with Regulation (EC) No 1831/2003. The consequential
removal of the said products from the Catalogue of feed materials should therefore be accompanied by a similar
transitional period, as far as their placing on the market and use as feed materials are concerned.
(1) OJ L 229, 1.9.2009, p. 1.
(2) Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (OJ L 29, 30.1.2013, p. 1).
(3) 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).
(4) Commission Implementing Regulation (EU) of 2021/758 of 7 May 2021 on the status of certain products as feed additives within the
scope of Regulation (EC) No 1831/2003 of the European Parliament and of the Council and on the withdrawal from the market of
certain feed additives (OJ L 162, 10.5.2021, p. 5).
(5) 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).4.7.2022 EN Official Journal of the European Union L 177/5
(4) Furthermore, Implementing Regulation (EU) 2021/758 provides that the products xylitol, ammonium lactate and
ammonium acetate, respectively included in the Catalogue of feed materials, are feed additives within the scope of
Regulation (EC) No 1831/2003. As a result of the classification of those products as feed additives in accordance
with Implementing Regulation (EU) 2021/758, it is appropriate to provide for a transitional period as the one laid
down in that Implementing Regulation, in order to allow interested parties to adapt to the new status of those
products and to submit a new application for authorisation of those feed additives under the procedures set out in
Regulation (EC) No 1831/2003.
(5) The conditions set out in Article 26(4) of Regulation (EC) No 767/2009 are fulfilled.
(6) Given the very high number of amendments to be made to Regulation (EU) No 68/2013, it is appropriate, for
reasons of coherence, clarity and simplification, to replace the Annex to that Regulation.
(7) It is appropriate to reduce the administrative burden on the operators by providing a sufficient period of time
allowing a smooth conversion of labelling to avoid unnecessary disruption to commercial practices.
(8) The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on
Plants, Animals, Food and Feed,
HAS ADOPTED THIS REGULATION:
Article 1
The Annex to Regulation (EU) No 68/2013 is replaced by the Annex to this Regulation.
Article 2
Feed materials which have been labelled before 24 July 2023in accordance with Regulation (EU) No 68/2013 as it stood
before being amended by this Regulation may continue to be placed on the market and used until stocks are exhausted.
Article 3
The feed additives sodium citrates, potassium citrates, sorbitol, mannitol, calcium hydroxide, xylitol, ammonium lactate and
ammonium acetate may continue to be placed on the market and used as feed materials until 30 May 2028at the latest.
Article 4
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 1 July 2022.
For the Commission
The President
Ursula VON DER LEYENL 177/6 EN Official Journal of the European Union 4.7.2022
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.
(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).4.7.2022 EN Official Journal of the European Union L 177/7
(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.
(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.L 177/8 EN Official Journal of the European Union 4.7.2022
(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 767/2009.4.7.2022 EN Official Journal of the European Union L 177/9
(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 Aspirated
particulates with suspended grain fines from bulk
grain during transfer by means of an air-flow
3 Blanching Process consisting of heat treatment of an organic Blanched
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
4 Bleaching Removing naturally occurring colour by chemical or Bleached
physical processes or by the use of bleaching earth
5 Chilling Lowering the temperature below ambient but above Chilled
freezing point to aid preservation.
6 Chopping Reduction of particle size using one or more knives Chopped
7 Cleaning Removal of objects (contaminants, e.g. stones) or Cleaned/sorted
vegetative parts of the plant e.g. unattached particles
of straw or husks or weeds
8 Concentration(1) Removal of water and/or other constituents(2) Concentrate
9 Condensation Transition of a substance from a gaseous to a liquid Condensed
phase
10 Cooking The application of heat to change the physical and Cooked
chemical characteristics of feed materials
11 Crushing Reduction of particle size using a crusher Crushed
12 Crystallisation Purification by the formation of solid crystals from a Crystallised
liquid solution. Impurities in the liquid are usually not
incorporated into the lattice structure of the crystal
13 Decortication(3) Complete or partial removal of outer layers from grains, Decorticated, partially
seeds, fruits, nuts and others decorticated
14 Dehulling/dehusking Removal of the outer skins of beans, grains and seeds Dehulled or dehusked(4)
usually by physical meansL 177/10 EN Official Journal of the European Union 4.7.2022
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 Desugared, partially
disaccharides from molasses and other material desugared
containing sugar by chemical or physical means
19 Detoxification Process by which toxic contaminants are destroyed or Detoxified
reduced in concentration
20 Distillation Fractionation of liquids by boiling and collecting Distilled
condensed vapour into a separate container
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 Ensiled
is controlled by acidification in anaerobic condition
resulting from natural fermentation or/and addition of
silage additives
23 Evaporation Reducing water content Evaporated
24 Expansion Thermal process, during which the product’s internal Expanded or puffed
water content, abruptly steamed, leads to the
breaking-up of the product
25 Expelling Removal of oil/fat by pressing Expeller/cake and oil/fat
26 Extraction Removal by partial or total separation of soluble Extract/oil/sugar or
constituents from a raw material with water or co-product of extraction/
another solvent into liquid and solid phases, the meal/molasses/pulp, as
resulting materials being an extract (5) and one or appropriate
several co-products of extraction(6)
27 Extrusion Thermal process during which the product’s internal Extruded
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
28 Fermentation Process in which micro-organisms such as bacteria, Fermented
fungi or yeasts either are produced or used on
materials to modify their chemical composition or
properties
29 Filtration The process of passing a liquid through a porous media Filtered
or membrane filter in order to remove solid particles,
resulting in the filtered feed material and the filter
residue2
30 Flaking Rolling of moist heat-treated material to generate thin Flakes
pieces of material4.7.2022 EN Official Journal of the European Union L 177/11
31 Flour milling Reduction of particle size of dry grain and to facilitate Flour, bran, middlings(7)
separation into constituent fractions (principally flour, or feed, as appropriate
bran and middlings)
32 Winterisation Cooling of oils separates the more saturated parts of the Winterised
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
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 Gelled
have properties ranging from soft and weak to hard and
tough usually using gelling agents
36 Granulation Treatment of feed materials to obtain a specific particle Granulated
size and consistency
37 Grinding/milling Reducing the particle size of solid feed materials in a dry Ground or milled
or wet process
38 Heating Heat treatments carried out under specific conditions Heated / Heat treated
such as pressure and moisture
39 Hydrogenation Catalytic process aimed at saturating double bonds of Hydrogenated, partially
oils/fats/fatty acids, carried out at high temperature hydrogenated
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
40 Hydrolysis Reduction of molecular size by appropriate treatment Hydrolysed
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
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 Macerated
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 material2
43 Malting Allowing grain to commence germination to activate Malted
naturally occurring enzymes that are able to break
down starch to fermentable carbohydrates and
proteins to amino acids and peptides
44 Melting Transition from a solid to a liquid phase by the Melted
application of heatL 177/12 EN Official Journal of the European Union 4.7.2022
45 Micronisation Process of reducing the average diameter of a solid Micronised
material’s particles to the micrometre scale
46 Parboiling Process of soaking in water and subjecting to a heat Parboiled
treatment so that starch is fully gelatinised, followed
by a drying process
47 Pasteurisation Heating to a critical temperature for a specified time to Pasteurised
eliminate harmful micro-organisms, followed by rapid
cooling
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 Milled
from husked rice
51 Pregelatinisation Modification of starch to significantly improve its Pregelatinised(8)
swelling properties in cold water
52 Pressing(9) Partial or total separation of liquid and solid phases by Pressed
mechanical forces
53 Refining Complete or partial removal of impurities or unwanted Refined, partially refined
components by chemical/physical treatment
54 Roasting Heating of feed materials into a dry state to improve Roasted
digestibility, increase colour and/or reduce naturally
occurring anti-nutritive factors
55 Rolling Reduction of particle size by passing the material, e.g. Rolled
grains, between pairs of rollers
56 Rumen protection Process which, either by physical treatment with use of Rumen protected
heat, pressure, steam and combination of such through the action of
conditions and/or through the action of e.g. [insert as applicable]
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
57 Sieving/Screening Separation of particles of different sizes by passing feed Sieved, sifted, screened
materials through screen(s) whilst being shaken or
poured
58 Skimming Separating the top floating layer of a liquid by Skimmed
mechanical means, e.g. milk fat
59 Slicing Cutting feed materials into flat pieces Sliced
60 Soaking/Steeping Moistening and softening of feed materials, usually Steeped
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 factors4.7.2022 EN Official Journal of the European Union L 177/13
61 Spray-drying Reducing the moisture content of a liquid by creating a [Spray-]dried, powder
spray or mist of feed material to increase the surface area
to weight ratio through which warm air is blown
62 Steaming Process using pressurised steam for heating and cooking Steamed
to increase digestibility
63 Toasting Heating using dry heat usually applied to oilseeds, e.g. to Toasted
reduce or remove naturally occurring anti-nutritive
factors
64 Ultra-filtration Filtration of liquids through a fine membrane permeable Ultra-filtered
to small molecules only
65 Degermination Process of complete or partial removal of germ from Degermed, degerminated
crushed cereal grain
66 Infra-red micronisation Thermal process using infrared heat for cooking and Infrared micronised
roasting cereals, roots, seeds or tubers, or their
co-products, usually followed by flaking
67 Oil/fats and hydrogenated Chemical process of hydrolysis of fats/oils. The reaction Split
oils/fats splitting 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
68 Ultrasound sonication Release of soluble compounds by mechanical Sonicated
processing with power ultrasound and heat in water
69 Mechanical food Mechanical removal of packaging material Mechanically unpacked
packaging removal
70 Alkali treatment Applying sodium hydroxide(10)on a feed material rich Soda treated
[soda treatment] in fiber to improve its digestibility
(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be
‘eingedickt’.
(2) The principal purpose of the resulting feed materials is to supply proteins, carbohydrates, fats, energy, minerals or dietary fibres.
(3) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be
‘dehulled’ or ‘dehusked’.
(4) In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.
(5) 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.
(6) 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.
(7) In French the name ‘issues’ may be used.
(8) 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.
(9) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.
(10)Instructions for proper and safe use shall be respected.L 177/14 EN Official Journal of the European Union 4.7.2022
PART C
List of feed materials
1. Cereal grains and products derived thereof
Number Name(1) Description Compulsory declarations
1.1.1 Barley Grains of Hordeum vulgare L.
1.1.2 Barley, puffed Product obtained from milled or broken barley by Starch
means of a treatment in humid, warm conditions
and under pressure
1.1.3 Barley, roasted Product of barley roasting process which is partially Starch, if > 10 %
roasted with low colour Crude protein, if > 15 %
1.1.4 Barley flakes Product obtained by steaming or infrared Starch
micronisation and rolling dehusked barley. It may
contain a small proportion of barley husks
1.1.5 Barley fibre Product of barley starch manufacture. It consists of Crude fibre
particles of endosperm and principally of fibre Crude protein, if > 10 %
1.1.6 Barley hulls Product obtained after dry milling, screening and Crude fibre
dehulling of barley grains Crude protein, if > 10 %
1.1.7 Barley middlings Product obtained during the processing of screened, Crude fibre
dehusked barley into pearl barley, semolina or flour. Starch
It consists principally of particles of endosperm with
fine fragments of outer skins and some grain
screenings.
1.1.8 Barley protein Product from barley obtained after starch and bran Crude protein
separation. It consists principally of protein.
1.1.9 Barley protein feed Product from barley obtained after starch Moisture, if < 45 % or
separation. It consists principally of protein and > 60 %
particles of endosperm. If moisture < 45 %:
— Crude protein
— Starch
1.1.10 Barley solubles Product from barley obtained after wet protein and Crude protein
starch extraction
1.1.11 Barley bran Product of flour manufacture, obtained from Crude fibre
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.
1.1.12 Liquid barley starch Secondary starch fraction from the production of If moisture < 50 %:
starch from barley — Starch4.7.2022 EN Official Journal of the European Union L 177/15
1.1.13 Malting barley screenings Product from mechanical screening (size Crude fibre
fractionation) consisting of undersized barley Crude ash if > 2,2 %
kernels and fractions of barley kernels separated
before the malting process
1.1.14 Malting barley and malt Product consisting of fractions of barley kernels and Crude fibre
fines malt separated during the production of malt
1.1.15 Malting barley husks Product from malting barley cleaning consisting of Crude fibre
fractions of husk and fines
1.1.16 Barley distillers solids, Product of ethanol manufacture from barley. It Moisture, if < 65 % or
wet contains solid feed fraction from distillation > 88 %
If moisture < 65 %:
— Crude protein
1.1.17 Barley distillers solubles, Product of ethanol manufacture from barley. It Moisture, if < 45 % or
wet contains soluble feed fraction from distillation > 70 %
If moisture < 45 %:
— Crude protein
1.1.18 Malt(2) Product from germinated cereals, dried, milled
and/or extracted
1.1.19 Malt rootlets(2) Product from malting cereals germination and malt
cleaning consisting of rootlets, cereal fines, husks
and small broken malted cereal grains
1.2.1 Maize(3) Grains of Zea mays L. ssp. mays
1.2.2 Maize flakes(3) Product obtained by steaming or infrared Starch
micronising and rolling dehusked maize. It may
contain a small proportion of maize husks
1.2.3 Maize middlings(3) Product of the manufacture of flour or semolina Crude fibre
from maize. It consists principally of fragments of Starch
the outer skins and of particles of grain from which Crude fat if > 5 %
less of the endosperm has been removed than in
maize bran. It may contain some maize germ
fragments.
1.2.4 Maize bran(3) Product of the manufacture of flour or semolina Crude fibre
from maize. It consists principally of outer skins
and some maize germ fragments, with some
endosperm particles
1.2.5 Maize cobs(3) Central core of a maize ear. It may include small Crude fibre
quantities of maize and spathes which might not Starch
have been removed during mechanical harvestingL 177/16 EN Official Journal of the European Union 4.7.2022
1.2.6 Maize screenings(3) Fraction of maize kernels separated by the screening
process at product intake
1.2.7 Maize fibre(3) Product from the manufacture of maize starch. It Moisture, if < 50 % or
consists principally of fibre > 70 %
If moisture < 50 %:
— Crude fibre
1.2.8 Maize protein [Maize Product from the manufacture of maize starch. It Moisture, if < 70 % or
gluten](3) consists principally of protein (prolamins) > 90 %
obtained during separation of starch If moisture < 70 %:
— Crude protein
1.2.9 Maize protein feed [Maize Product obtained during the manufacture of maize Moisture, if < 40 % or
gluten feed](3) starch. It is composed of bran and maize solubles. > 65 %
The product may also include broken maize and If moisture < 40 %:
co-products from oil extraction of maize germs. — Crude protein
Other products derived from starch and from the — Crude fibre
refining or fermentation of starch products may be — Starch
added.
May contain up to 2 % sodium and 2 % chloride
1.2.10 Maize germ(3) Product of the manufacture of semolina, flour or Moisture, if < 40 % or
starch from maize. It consists predominately of > 60 %
maize germ, outer skins and parts of the endosperm If moisture < 40 %:
— Crude protein
— Crude fat
1.2.11 Maize germ expeller(3) Product of oil manufacture obtained by pressing Crude protein
processed maize germ to which parts of the Crude fat
endosperm and testa may still adhere
1.2.12 Maize germ meal(3) Product of oil manufacture, obtained by extraction Crude protein
of processed maize germ
1.2.13 Crude maize germ oil(3) Oil and fat obtained either by pressing and/or Moisture, if > 1 %
extraction of maize germs
1.2.14 Maize, puffed(3) Product obtained from milled or broken maize by Starch
means of a treatment in humid, warm conditions
and under pressure
1.2.15 Maize steep liquor(3) Concentrated liquid fraction from the steeping Moisture, if < 45 % or
process of corn > 65 %
If moisture < 45 %:
— Crude protein
1.2.16 Sweet maize silage(3) Co-product of the sweet corn processing industry, Crude fibre
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 kernels4.7.2022 EN Official Journal of the European Union L 177/17
1.2.17 Crushed degerminated Product obtained by degermination of crushed Crude fibre
(degermed) maize(3) maize. It consists principally of endosperm Starch
fragments and may contain some maize germ and
outer skin particles
1.2.18 Maize grits(3) Hard, flinty portions of ground maize containing Crude fibre
little or no bran or germs Starch
1.2.19 Maize germ meal feed(3) Product of oil manufacture, obtained by extraction Crude protein
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % of crude lecithins
— 2 % of soap stocks
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 Starch
micronising and rolling dehusked oats. It may
contain a small proportion of oat husks.
1.4.4 Oat middlings Product obtained during the processing of screened, Crude fibre
dehusked oats into oat groats and flour. It consists Starch
principally of oat bran and some endosperm
1.4.5 Oat bran Product of flour manufacture, obtained from Crude fibre
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.
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 Starch
means of a treatment in humid, warm conditions
and under pressure
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
StarchL 177/18 EN Official Journal of the European Union 4.7.2022
1.4.10 Fodder oat flour Oats product with high content in starch, after Crude fibre
decortication
1.4.11 Oat feed Product obtained during the processing of screened, Crude Fibre
dehusked oats into oat groats and flour. It consists
principally of oat bran and some endosperm
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 Starch
than three-quarters of a whole kernel. The rice may
have been parboiled
1.6.2 Milled rice Husked rice from which almost all the bran and Starch
embryo have been removed during rice milling.
The rice may have been parboiled
1.6.3 Pre-gelatinised rice Product obtained from milled or broken rice by pre- Starch
gelatinisation
1.6.4 Extruded rice Product obtained by extruding rice flour Starch
1.6.5 Rice flakes Product obtained by flaking pre-gelatinised rice Starch
kernels or broken kernels
1.6.6 Husked rice Paddy (Oryza sativa L.) from which the husk only has Starch
been removed. The processes of husking and Crude fibre
handling may result in some loss of bran
1.6.7 Ground fodder rice Product obtained by grinding fodder rice, consisting Starch
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
1.6.8 Rice flour Product obtained by grinding milled rice. The rice Starch
may have been parboiled
1.6.9 Husked rice, flour Product obtained by grinding husked rice. The rice Starch
may have been parboiled Crude fibre
1.6.10 Rice bran Product obtained during rice milling, mainly Crude fibre
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
1.6.11 Rice bran with calcium Product obtained during rice milling, mainly Crude fibre
carbonate consisting of the outer layers of the kernel Calcium carbonate
(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 parboiled4.7.2022 EN Official Journal of the European Union L 177/19
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, Starch, if > 20 %
obtained by dry or wet milling and sieving. It Crude protein, if > 10 %
consists principally of starch, protein, fat and fibre. Crude fat, if > 5 %
The rice may have been parboiled. May contain up to Crude fibre
0,25 % sodium and up to 0,25 % sulphate
1.6.15 Rice middlings with Product obtained during rice milling, mainly Starch
calcium carbonate consisting of particles of aleurone layer and Crude protein
endosperm. It may contain up 23 % of calcium Crude fat
carbonate used as processing aid. The rice may Crude fibre
have been parboiled Calcium carbonate
1.6.16 Rice Grains of Oryza sativa L.
1.6.17 Rice germ Product obtained during rice milling, mainly Crude fat
consisting of the embryo Crude protein
1.6.18 Rice germ expeller5 Product remaining after rice germ has been crushed Crude protein
to expel the oil Crude fat
Crude fibre
1.6.20 Rice protein Product of rice starch production, obtained by wet Crude protein
milling sieving, separation, concentration and
drying
1.6.21 Liquid rice feed Concentrated liquid product of wet milling and Starch
sieving rice
1.6.22 Rice, puffed Product obtained by expanding rice kernels or Starch
broken kernels
1.6.23 Rice, fermented Product obtained by fermentation of rice Starch
1.6.24 Malformed rice, Product obtained during rice milling, mainly Starch
milled/chalky rice, milled 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
1.6.25 Immature rice, milled Product obtained during rice milling, mainly Starch
consisting of immature and/or chalky kernels
1.7.1 Rye Grains of Secale cereale L.
1.7.2 Rye middlings Product of flour manufacture, obtained from Starch
screened rye. It consists principally of particles of Crude fibre
endosperm, with fine fragments of the outer skins
and some miscellaneous parts of the grain
1.7.3 Rye feed Product of flour manufacture, obtained from Starch
screened rye. It consists principally of fragments of Crude fibre
the outer skins, and of particles of grain from which
less of the endosperm has been removed than in rye
branL 177/20 EN Official Journal of the European Union 4.7.2022
1.7.4 Rye bran Product of flour manufacture, obtained from Starch
screened rye. It consists principally of fragments of Crude fibre
the outer skins, and of particles of grain from which
most of the endosperm has been removed
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 Crude protein
sorghum starch. It consists principally of bran. The
product may also include dried residues of
maceration water and germs could be added
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 Crude fibre
principally of outer skins and some spelt germ
fragments, with some endosperm particles.
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, Crude fibre
dehulled spelt into spelt flour. It consists principally Starch
of particles of endosperm with fine fragments of the
outer skins and some grain screenings.
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 Starch
means of a treatment in humid, warm conditions
and under pressure
1.11.4 Wheat middlings Product of flour manufacture obtained from Crude fibre
screened grains of wheat or dehusked spelt. It Starch
consists principally of particles of endosperm with
fine fragments of the outer skins and some grain
screenings.
1.11.5 Wheat flakes Product obtained by steaming or infrared Crude fibre
micronising and rolling dehusked wheat. It may Starch
contain a small proportion of wheat husks.4.7.2022 EN Official Journal of the European Union L 177/21
1.11.6 Wheat feed Product of flour or malting manufacture obtained Crude fibre
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.
1.11.7 Wheat bran(4) Product of flour or malting manufacture obtained Crude fibre
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
1.11.8 Malted fermented wheat Product obtained by the combined processes of Starch
particles malting and fermentation of wheat and wheat Crude fibre
bran. The product is then dried and ground.
1.11.10 Wheat fibre Fibre extracted from wheat processing. It consists Moisture, if < 60 % or
principally of fibre > 80 %
If moisture < 60 %:
— Crude fibre
1.11.11 Wheat germ Product of flour milling consisting essentially of Crude protein
wheat germ, rolled or otherwise, to which Crude fat
fragments of endosperm and outer skin may still
adhere
1.11.12 Wheat germ, fermented Product of fermentation of wheat germ Crude protein
Crude fat
1.11.13 Wheat germ expeller5 Product of oil manufacture, obtained by pressing Crude protein
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
1.11.15 Wheat protein Wheat protein extracted during starch or ethanol Crude protein
production, maybe partially hydrolysed
1.11.16 Wheat gluten feed Product from the manufacture of wheat starch and Moisture, if < 45 % or
gluten. It consists of bran, from which the germ may > 60 %
have been partially removed. Wheat solubles, If moisture < 45 %:
broken wheat and other products derived from — Crude protein
starch and from the refining or fermentation of — Starch
starch products may be added
1.11.18 Vital wheat gluten Wheat protein characterised by high viscoelasticity Crude protein
as hydrated, with minimum 80 % protein (N × 6,25)
and maximum 2 % ash on dry substanceL 177/22 EN Official Journal of the European Union 4.7.2022
1.11.19 Liquid wheat starch Product obtained from the production of Moisture, if < 65 % or
starch/glucose and gluten from wheat > 85 %
If moisture < 65 %:
— Starch
1.11.20 Wheat starch containing Product obtained during the production of wheat Crude protein
protein, partially starch mainly comprising partially sugared starch, Starch
de-sugared the soluble proteins and other soluble parts of the Total sugars calculated as
endosperm sucrose
1.11.21 Wheat solubles Product of wheat obtained after wet protein and Moisture if < 55 % or
starch extraction. May be hydrolysed > 85 %
If moisture < 55 %:
— Crude protein
1.11.22 Wheat yeast concentrate Wet co-product that is released after the Moisture, if < 60 % or
fermentation of wheat starch for alcohol production > 80 %
If moisture < 60 %:
— Crude protein
1.11.23 Malting wheat screenings Product from mechanical screening (size Crude fibre
fractionation) consisting of undersized wheat
kernels and fractions of wheat kernels separated
before the malting process
1.11.24 Malting wheat and malt Product consisting of fractions of wheat kernels and Crude fibre
fines malt separated during the production of malt
1.11.25 Malting wheat husks Product from malting wheat cleaning consisting of Crude fibre
fractions of husk and fines
1.11.26 Wheat aleurone Product obtained by splitting the layer of aleurone Crude protein
from wheat bran Crude fiber
1.12.2 Grain flour(2) Flour from milling grains Starch
Crude fibre
1.12.3 Grain protein Concentrate and dried product obtained from grain Crude protein
concentrate(2) after starch removal through yeast fermentation
1.12.4 Cereal grains Products from mechanical screening (size Crude fibre
screenings(2) 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
1.12.5 Grain germ(2) Product of flour milling and the manufacture of Crude protein,
starch consisting principally of grain germ, rolled Crude fat
or otherwise, to which fragments of endosperm
and outer skin may still adhere4.7.2022 EN Official Journal of the European Union L 177/23
1.12.6 Grain spent wash syrup(2) Product of grain obtained through the evaporation Moisture, if < 45 % or
of the concentrate of the spent wash from the > 70 %
fermentation and distillation of grain used in the If moisture < 45 %:
production of grain spirit — Crude protein
1.12.7 Moist distillers’ grains(2) Moist product consisting in the solid fraction by Moisture, if < 65 % or
centrifugation and/or filtration of spent wash from > 88 %
fermented and distilled grains used in the If moisture < 65 %:
production of grain spirit — Crude protein
1.12.8 Concentrated distillers Moist product from production of alcohol by Moisture, if < 65 % or
solubles(2) fermentation and distilling a mash of wheat and > 88 %
sugar syrup after previous separation of bran and If moisture < 65 %:
gluten. It may contain dead cells and/or parts of Crude protein, if > 10 %
the fermentation micro-organisms.
May contain up to 4 % potassium at a moisture
content of 12 %
1.12.9 Distillers’ grains and Product obtained when producing alcohol by Moisture, if < 60 % or
solubles(2) fermentation and distilling grain mash of cereals > 80 %
and/or other starchy and sugar containing If moisture < 60 %:
products. They may contain dead cells and/or parts — Crude protein
of the fermentation micro-organisms. May contain
2 % sulphate and/or up to 2 % potassium at a
moisture content of 12 %
1.12.10 Distillers’ dried grains(2) Product of alcohol distillation obtained by drying Crude protein
solid co-products of fermented grains. May contain
up to 2 % potassium at a moisture content of 12 %
1.12.11 Distillers’ dark grains(2) Product of alcohol distillation obtained by drying Crude protein
[Distillers’ dried grains solid co-products of fermented grains to which pot
and solubles(2)] ale syrup or evaporated spent wash has been added.
May contain up to 2 % potassium at a moisture
content of 12 %
1.12.12 Brewers’ grains(2) Product of brewing composed of co-products from Moisture, if < 65 % or
malted and unmalted cereals and other starchy > 88 %
products, which may contain hop materials. If moisture < 65 %:
Typically marketed in a moist condition but may — Crude protein
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
1.12.13 Draff(2) Solid product of cereal whisky production. It Moisture, if < 65 % or
consists of co-products from hot water extraction > 88 %
of malted cereal. Typically marketed in the moist If moisture < 65 %:
form after the extract has been removed by gravity — Crude proteinL 177/24 EN Official Journal of the European Union 4.7.2022
1.12.14 Mash filter grains Solid product obtained through the production of Moisture, if < 65 % or
beer, malt extract and whisky spirit. It consists of the > 88 %
co-products of hot water extraction of ground malt If moisture < 65 %:
and possibly other sugar or starch-rich adjuncts. — Crude protein
Typically marketed in the moist form after the
extract has been removed by pressing
1.12.15 Pot ale The product remaining in the still from the first Crude protein, if > 10 %
(wash) distillation of a malt distillery
1.12.16 Pot ale syrup Product from the first (wash) distillation of a malt Moisture, if < 45 % or
distillery produced by evaporating the pot ale > 70 %
remaining in the still If moisture < 45 %:
— Crude protein
(1) The name may be replaced by the name in […], as appropriate
(2) The name may be supplemented by the cereal species.
(3) ‘maize’ can either be referred to as such or as ‘corn’.
(4) If this product has been subject to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a
corresponding denomination.
2. Oil seeds, oil fruits, and products derived thereof
Number Name1 Description Compulsory declarations
2.1.1 Babassu expeller(1) Product of oil manufacture, obtained by pressing Crude protein
Babassu palm nuts Orbignya varieties Crude fat
Crude fibre
2.2.1 Camelina seed Seeds of Camelina sativa L. Crantz
2.2.2 Camelina, expeller(1) Product of oil manufacture, obtained by pressing Crude protein
seeds of Camelina Crude fat
Crude fibre
2.2.3 Camelina meal Product of oil manufacture, obtained by extraction Crude protein
and appropriate heat treatment of Camelina seed
expeller
2.3.1 Cocoa husks Teguments of dried and roasted beans of Theobroma Crude fibre
cacao L.
2.3.2 Cocoa hulls Product obtained from processing beans of Crude fibre
Theobroma cacao L. Crude protein
2.3.3 Cocoa bean meal, partially Product of oil manufacture, obtained by extraction Crude protein
decorticated of dried and roasted beans of Theobroma cacao L. Crude fibre
from which part of the husks has been removed
2.4.1 Copra expeller(1) Product of oil manufacture, obtained by pressing the Crude protein
dried kernel (endosperm) and outer husk (tegument) Crude fat
of the seed of the coconut palm Cocos nucifera L. Crude fibre4.7.2022 EN Official Journal of the European Union L 177/25
2.4.2 Copra, hydrolysed Product of oil manufacture, obtained by pressing Crude protein
expeller(1) and enzymatic hydrolisation of the dried kernel Crude fat
(endosperm) and outer husk (tegument) of the seed Crude fibre
of the coconut palm Cocos nucifera L.
2.4.3 Copra meal Product of oil manufacture, obtained by extraction Crude protein
of the dried kernel (endosperm) and outer husk
(tegument) of the seed of the coconut palm Cocos
nucifera L.
2.5.1 Cotton seed Seeds of Gossypium spp. from which the fibres have
been removed
2.5.2 Cotton seed meal, Product of oil manufacture, obtained by extraction Crude protein
partially decorticated of seeds of cotton from which fibres and part of the Crude fibre
husks have been removed. (Maximum crude fibre
22,5 % in the dry matter)
2.5.3 Cotton seed expeller(1) Product of oil manufacture, obtained by pressing Crude protein
seeds of cotton from which fibres have been Crude fibre
removed Crude fat
2.6.1 Groundnut(2)expeller(1), Product of oil manufacture, obtained by pressing Crude protein
partially decorticated partially decorticated groundnuts Arachis hypogaea Crude fat
L. and other species of Arachis(Maximum crude Crude fibre
fibre content 16 % in the dry matter)
2.6.2 Groundnut(2)meal, Product of oil manufacture, obtained by extraction Crude protein
partially decorticated of partially decorticated groundnut expeller Crude fibre
(Maximum crude fibre content 16 % in the dry
matter)
2.6.3 Groundnut(2)expeller(1), Product of oil manufacture, obtained by pressing Crude protein
decorticated decorticated groundnuts Crude fat
Crude fibre
2.6.4 Groundnut(2)meal, Product of oil manufacture, obtained by extraction Crude protein
decorticated of decorticated groundnut expeller Crude fibre
2.6.5 Groundnut(2) Seeds from Arachis hypogaea and other species of
Arachis
2.7.1 Kapok expeller(1) Product of oil manufacture obtained by pressing Crude protein
Kapok seeds (Ceiba pentadra L. Gaertn.) 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(1) Product of oil manufacture, obtained by pressing Crude protein
linseed Crude fat
Crude fibre
2.8.3 Linseed meal Product of oil manufacture, obtained by extraction Crude protein
and appropriate heat treatment of linseed expellerL 177/26 EN Official Journal of the European Union 4.7.2022
2.8.4 Linseed expeller(1)feed Product of oil manufacture, obtained by pressing Crude protein
linseed. Only when produced at an integrated Crude fat
crushing and refining site, the product may contain Crude fibre
up to:
— 1 % of the sum of used bleaching earth and filter
aid (e.g. diatomaceous earth, amorphous sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % of crude lecithins
— 2 % of soap stocks
2.8.5 Linseed meal feed Product of oil manufacture, obtained by extraction Crude protein
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocks
2.9.1 Mustard bran Product of the manufacture of mustard (Brassica Crude fibre
juncea L.). It consists of fragments of the outer
skins and particles of grain
2.9.2 Mustard seed meal Product obtained by the extraction of volatile Crude protein
mustard oil from mustard seeds
2.10.1 Niger seed Seeds of the niger plant Guizotia abyssinica (L. F.) Cass
2.10.2 Niger seed expeller5 Product of oil manufacture, obtained by pressing of Crude protein
seeds of the niger plant (Ash insoluble in HCl: Crude fat
maximum 3,4 %) Crude fibre
2.11.1 Olive pulp Product of oil manufacture, obtained by extraction Crude protein
of pressed olives Olea europea L. separated as far as Crude fibre
possible from parts of the kernel Crude fat
2.11.2 Defatted olive meal feed Product of olive oil manufacture, obtained by Crude protein
extraction and appropriate heat treatment of olive Crude fibre
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocks4.7.2022 EN Official Journal of the European Union L 177/27
2.11.3 Defatted olive meal Product of olive oil manufacture, obtained by Crude protein
extraction and appropriate heat treatment of olive Crude fibre
pulp expeller separated as far as possible from parts
of the kernel
2.12.1 Palm kernel expeller(1) Product of oil manufacture, obtained by pressing of Crude protein
palm kernels Elaeis guineensis Jacq., Corozo oleifera Crude fibre
(HBK) L. H. Bailey (Elaeis melanococca auct.) from Crude fat
which as much as possible of the hard shell has
been removed
2.12.2 Palm kernel meal Product of oil manufacture, obtained by extraction Crude protein
of palm kernels from which as much as possible of Crude fibre
the hard shell has been removed
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, Product of oil manufacture, obtained by pressing Crude protein
expeller(1) seeds of Cucurbita pepo and plants of the genus Crude fat
Cucurbita
2.14.1 Rape seed(3) 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(3)expeller(1) Product of oil manufacture, obtained by pressing Crude protein
seeds of rape Crude fat
Crude fibre
2.14.3 Rape seed(3)meal Product of oil manufacture, obtained by extraction Crude protein
and appropriate heat treatment of rape seed expeller
2.14.4 Rape seed(3), extruded Product obtained from whole rape by means of a Crude protein
treatment in humid, warm conditions and under Crude fat
pressure increasing starch gelatinisation
2.14.5 Rape seed(3)protein Product of oil manufacture, obtained by separation Crude protein
concentrate of protein fraction of rape seed expeller or rape seed
2.14.6 Rape seed(3)expeller(1) Product of oil manufacture, obtained by pressing Crude protein
feed seeds of rape. Only when produced at an Crude fat
integrated crushing and refining site, the product Crude fibre
may contain up to:
— 1 % of the sum of used bleaching earth and filter
aid (e.g. diatomaceous earth, amorphous sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocksL 177/28 EN Official Journal of the European Union 4.7.2022
2.14.7 Rape seed(3)meal feed Product of oil manufacture, obtained by extraction Crude protein
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocks
2.15.1 Safflower seed Seeds of the safflower Carthamus tinctorius L.
2.15.2 Safflower seed meal, Product of oil manufacture, obtained by extraction Crude protein
partially decorticated of partially decorticated seeds of safflower Crude fibre
2.15.3 Safflower hulls Product obtained during dehulling of safflower Crude fibre
seeds
2.16.1 Sesame seed Seeds of Sesamum indicum L.
2.17.1 Sesame seed, partially Product of oil manufacture, obtained by removing Crude protein
dehulled part of the husks Crude fibre
2.17.2 Sesame hulls Product obtained during dehulling of sesame seeds Crude fibre
2.17.3 Sesame seed expeller(1) Product of oil manufacture, obtained by pressing Crude protein
seeds of the sesame plant (Ash insoluble in HCl: Crude fibre
maximum 5 %) 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(1) Product of oil manufacture, obtained by pressing the Crude protein
seed of soya Crude fat
Crude fibre
2.18.3 Soya (bean) meal Product of oil manufacture, obtained from soya Crude protein
beans after extraction and appropriate heat Crude fibre
treatment. (Urease activity maximum 0,4 mg if > 8 % in dry matter
N/g × min.)
2.18.4 Soya (bean) meal, Product of oil manufacture, obtained from dehulled Crude protein
dehulled soya beans after extraction and appropriate heat
treatment. (Urease activity maximum 0,5 mg
N/g × min.)
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 Crude protein
treatment in humid, warm conditions and under Crude fat
pressure increasing starch gelatinisation4.7.2022 EN Official Journal of the European Union L 177/29
2.18.7 Soya (bean) protein Product obtained from dehulled, fat extracted soya Crude protein
concentrate beans, after a second extraction or enzymatic
treatment to reduce the level of nitrogen-free
extract. May contain inactivated enzymes
2.18.8 Soya bean pulp [Soya Product obtained during extraction of soya beans for Crude protein
bean paste] food preparation
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 Products obtained when processing soybeans to Crude protein
preparation obtain soybean food preparations
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 Crude protein
micronising and rolling dehulled soya beans
(Urease activity maximum 0,4 mg N/g × min.)
2.18.13 Soya (bean) meal feed Product of oil manufacture, obtained from soya Crude protein
beans after extraction and appropriate heat Crude fibre
treatment. (Urease activity maximum 0,4 mg if > 8 % in dry matter
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 1,5 % soap stocks
2.18.14 Soya (bean) meal feed, Product of oil manufacture, obtained from dehulled Crude protein
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 1,5 % soap stocks
2.18.15 Fermented soya (bean) Product obtained from dehulled, fat extracted soya Crude protein
protein (concentrate) 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 usedL 177/30 EN Official Journal of the European Union 4.7.2022
2.18.16 Soy flour toasted or Soya beans which have been toasted or steamed and
steamed 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 Product of oil manufacture, obtained by pressing Crude protein
expeller(1) seeds of the sunflower Crude fat
Crude fibre
2.19.3 Sunflower seed meal Product of oil manufacture, obtained by extraction Crude protein
and appropriate heat treatment of sunflower seed Crude fibre
expeller
2.19.4 Sunflower seed meal, Product of oil manufacture, obtained by extraction Crude protein
dehulled and appropriate heat treatment of expeller of Crude fibre
sunflower seeds from which part or all of the
husks has been removed. Maximum crude fibre
27,5 % in the dry matter
2.19.5 Sunflower seed hulls Product obtained during dehulling of sunflower Crude fibre
seeds
2.19.6 Sunflower seed meal feed Product of oil manufacture, obtained by extraction Crude protein
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocks
2.19.7 Sunflower seed meal feed, Product of oil manufacture, obtained by extraction Crude protein
dehulled and appropriate heat treatment of expeller of Crude fibre
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 sili
cates and silica, phyllosilicates and cellulosic or
wood fibres)
— 1,3 % crude lecithins
— 2 % soap stocks.
Maximum crude fibre: 27,5 % in the dry matter4.7.2022 EN Official Journal of the European Union L 177/31
2.19.8 High-protein low- Product of the processing of sunflower meal, Crude protein
cellulose fraction of obtained by grinding and fractionation (sieving Crude fibre
sunflower meal 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
2.19.9 High-cellulose fraction of Product of the processing of sunflower meal, Crude protein
sunflower meal obtained by grinding and fractionation (sieving Crude fibre
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
2.19.10 High-protein low- Product of the processing of sunflower meal, Crude protein, crude fibre
cellulose fraction of obtained by grinding and fractionation (sieving
sunflower meal feed 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
2.19.11 High-cellulose fraction of Product of the processing of sunflower meal, Crude protein, crude fibre
sunflower meal feed 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
2.20.1 Vegetable oil and fat(4) Oil and fat obtained either by pressing and/or Moisture, if > 1 %
extraction from oilseeds or oil fruits (excluding
castor oil from the ricinus plant)
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 oilL 177/32 EN Official Journal of the European Union 4.7.2022
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(5)
2.22.2 Hemp expeller(1) Product of oil manufacture obtained by pressing Crude protein
hemp seeds from varieties of Cannabis sativa L. with Crude fibre
a tetrahydrocannabinol content < 0,2 % according
to the quantification method established in
Regulation (EU) No 639/2014
2.22.3 Hemp seed oil Oil obtained by pressing of hemp seeds from Moisture, if > 1 %
varieties of Cannabis sativa L. with a
tetrahydrocannabinol content < 0,2 % according to
the quantification method established in Regulation
(EU) No 639/2014
2.23.1 Poppy seed Seeds of Papaver somniferum L.
2.23.2 Poppy meal Product of oil manufacture, obtained by extraction Crude protein
of expeller of poppy seeds
2.24.1 Chia seed Seed of Salvia hispanica L.
(1) The term “expeller” may be replaced by “cake”
(2) ‘Groundnut’ may be replaced by ‘peanut’ in case of Arachis hypogaea.
(3) The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate..
(4) 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.
(5) 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).
3. Legume seeds and products derived thereof
Number Name1 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 Crude protein
water, when producing starch
3.2.1 Carob pods Dried fruits of the carob tree Ceratonia siliqua L. Crude fibre
containing the carob seed
3.2.3 Kibbled carob Product obtained by crushing dried fruits (pods) of Crude fibre
the carob tree and from which the carob seeds have
been removed
3.2.4 Carob powder; [carob Product obtained by micronisation of the dried Crude fibre
flour] fruits (pods) of the carob tree from which the Total sugars, calculated as
carob seeds have been removed sucrose
3.2.5 Carob germ Germ of the carob seed of the carob tree Crude protein
3.2.6 Carob germ, expeller5 Product of oil manufacture, obtained by pressing of Crude protein
germ of carob4.7.2022 EN Official Journal of the European Union L 177/33
3.2.7 Carob seed Seed (kernel) obtained from the carob pod and Crude fibre
consisting of endosperm, husk and germ
3.2.8 Carob seed husk Husk of the carob seed, obtained by decortication of Crude fibre
seeds of the carob tree
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 Crude protein
seeds of guar bean Cyamopsis tetragonoloba (L.) Taub
3.6.2 Guar germs meal Product of mucilage extraction from the germ of Crude protein
seeds of guar bean
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 Starch
micronising and rolling dehusked horse beans. Crude protein
3.7.3 Film horse beans; [Faba Product obtained during dehulling horse bean seeds, Crude fibre
bean hulls] consisting mainly of external envelopes Crude protein
3.7.4 Horse beans, dehulled Product obtained during dehulling horse bean seeds, Crude protein
consisting mainly of bean kernels from horse beans Crude fibre
3.7.5 Horse bean protein Product obtained by grinding and air fractionation Crude protein
of horse beans
3.8.1 Lentils Seeds of Lens culinaris a.o. Medik.
3.8.2 Lentil hulls Product obtained during dehulling process of lentil Crude fibre
seeds
3.9.1 Sweet lupins Seeds of Lupinus spp. with a maximum of 5 % bitter Crude protein
seeds
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 Crude protein
seeds, consisting mainly of external envelopes. Crude fibre
3.9.4 Lupin pulp Product obtained after extraction of components of Crude fibre
sweet lupins.
3.9.5 Lupin middlings Product obtained during the manufacture of flour Crude protein
from sweet lupin. It consists principally of particles Crude fibre
of cotyledon, and to a lesser extent, of skins
3.9.6 Lupin protein Product obtained from the separated sweet lupin Crude protein
fruit water when producing starch, or after
grinding and air fractionation
3.9.7 Lupin protein meal Product of sweet lupin processing to produce a high Crude protein
protein mealL 177/34 EN Official Journal of the European Union 4.7.2022
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 Crude fibre
meal. It is composed mainly of skins removed
during the skinning and cleaning of peas
3.11.3 Pea flakes Product obtained by steaming or infra red Starch
micronising and rolling dehulled seeds of peas
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 Crude fibre
meal from peas. It is mainly composed of skins
removed during the skinning and cleaning and, to
a lesser extent, of endosperm
3.11.6 Peas, dehulled Dehulled pea seeds Crude protein
Crude fibre
3.11.7 Pea middlings Product obtained during the manufacture of pea Crude protein
flour. It consists principally of particles of Crude fibre
cotyledon, and to a lesser extent, of skins
3.11.8 Pea screenings Product from mechanical screening consisting of Crude fibre
fractions of pea kernels separated before further
processing
3.11.9 Pea protein Product obtained from the separated pea fruit water Crude protein
when producing starch, or after grinding and air
fractionation, maybe partially hydrolysed
3.11.10 Pea pulp [internal pea Product obtained from starch and protein wet Moisture if < 70 % or
fiber] extraction from peas. It is mainly composed of > 85 %
internal fibre and starch 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 Moisture if < 60 % or
extraction from peas. It is mainly composed of > 85 %
soluble proteins and oligosaccharides Total sugars, calculated as
sucrose
Crude protein
3.11.12 Pea fibre Product obtained by extraction after grinding and Crude fibre
sieving of dehulled peas
3.11.13 Pea cream Product obtained from starch and protein wet Moisture if < 50 % or > 85
extraction from peas. It is mainly composed of %
soluble proteins, internal fibre, starch and oligo- Crude Protein
saccharides. It may contain up to 1 % organic acids Crude Fiber
Starch
3.12.1 Vetches Seeds of Vicia sativa L. var. sativa and other varieties4.7.2022 EN Official Journal of the European Union L 177/35
3.13.1 Chickling vetch Seeds of Lathyrus sativus L. subjected to an Method of heat treatment
appropriate heat treatment
3.14.1 Monantha vetch Seeds of Vicia monanthos Desf.
4. Tubers, roots, and products derived thereof
Number Name1 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 Ash insoluble in HCl, if
consisting mainly of cleaned pieces of sugar beet > 5 % of dry matter
with or without parts of beet leaves 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 Total sugars, calculated as
refining of sugar from sugar beets. May contain up to sucrose
0,5 % antifoaming agents, 0,5 % antiscaling agents, Moisture, if > 28 %
2 % sulphate and 0,25 % sulphite
4.1.5 (Sugar) beet molasses, Product obtained after further extraction using Total sugars, calculated as
partially desugared water of sucrose and/or betaine from sugar beet sucrose
and/or debetainised molasses. May contain up to 2 % sulphate Moisture, if > 28 %
and 0,25 % sulphite
4.1.6 Isomaltulose molasses Non-crystallised fraction from the manufacture of Moisture if > 40 %
isomaltulose by enzymatic conversion of sucrose
from sugar beets
4.1.7 Wet (sugar) beet pulp Product of the manufacture of sugar consisting of Ash insoluble in HCl, if
slices of sugar beet that have had sugar extracted > 5 % of dry matter
with water. Minimum moisture content: 82 %. Moisture, if < 82 % or
Sugar content is low and declines towards zero due > 92 %
to (lactic acid) fermentation
4.1.8 Pressed (sugar) beet pulp Product of the manufacture of sugar consisting of Ash insoluble in HCl, if
slices of sugar beet that have had sugar extracted > 5 % of dry matter
with water and have been mechanically pressed. Moisture if < 65 % or
Maximum moisture content: 82 %. Sugar content > 82 %
is low and declines towards zero due to (lactic acid)
fermentation. May contain up to 1 % sulphate
4.1.9 Pressed (sugar) beet pulp, Product of the manufacture of sugar consisting of Ash insoluble in HCl, if
molassed slices of sugar beet that have had sugar extracted > 5 % of dry matter
with water, have been mechanically pressed, and Moisture if < 65 % or
with molasses added. Maximum moisture content: > 82 %
82 %. Sugar content declines due to (lactic acid)
fermentation. May contain up to 1 % sulphateL 177/36 EN Official Journal of the European Union 4.7.2022
4.1.10 Dried (sugar) beet pulp Product of the manufacture of sugar consisting of Ash insoluble in HCl, if
slices of sugar beet that have had sugar extracted > 3,5 % of dry matter
with water, mechanically pressed and dried. May Total sugars, calculated as
contain up to 2 % sulphate sucrose, if > 10,5 %
4.1.11 Dried (sugar) beet pulp, Product of the manufacture of sugar consisting of Ash insoluble in HCl, if
molassed slices of sugar beet that have had sugar extracted > 3,5 % of dry matter
with water, mechanically pressed, and dried, with Total sugars, calculated as
molasses added. May contain up to 0,5 % sucrose
antifoaming agents and 2 % sulphate
4.1.12 Sugar syrup Product obtained by processing of sugar and/or Total sugars, calculated as
molasses. May contain up to 0,5 % sulphate sucrose
and 0,25 % sulphite Moisture, if > 35 %
4.1.13 (Sugar) beet pieces, boiled Product of the manufacture of edible syrup from If dried:
sugar beet 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, Product obtained after extraction of sugar by using Betaine content
betaine rich, liquid / water and further filtration of sugar beet molasses. Total sugars, calculated as
dried(1) The product thereof contains the constituents of sucrose
molasses and a maximum of 20 % naturally Moisture, if > 14 %
occurring betaine.
May contain up to 0,5 % antifoaming agents, 0,5 %
antiscaling agents, 2 % sulphate and 0,25 % sulphite
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. Moisture if < 50 % or
crassa var. conditiva) with subsequent concentration > 60 %
and pasteurisation, maintaining the typical Ash insoluble in HCl, if
vegetable-like taste and flavour > 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 Ash insoluble in HCl, if
consisting of peelings removed from carrot roots by > 3,5 % of dry matter
steam treatment to which auxiliary flows of Moisture, if > 97 %
gelatinous carrot starch may be added. Maximum
moisture content: 97 %4.7.2022 EN Official Journal of the European Union L 177/37
4.3.3 Carrot scrapings Moist product obtained from mechanical separation Ash insoluble in HCl, if
in processing carrots and carrot remnants. The > 3,5 % of dry matter
product may have been subject to heat treatment. Moisture, if > 97 %
Maximum moisture content: 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 Crude fibre
presentation, which are subsequently dried
4.3.6 Carrot feed, dried Product constituted of internal pulp and outer skins Crude fibre
that are dried
4.3.7 Carrot juice Juice from pressing of carrot roots with subsequent Moisture if < 40 % or
concentration and pasteurisation > 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 Ash insoluble in HCl, if
predominantly of cleaned pieces of chicory and > 3,5 % of dry matter
parts of leaves 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 Crude fibre
Cichorium intybus L. consisting of extracted and Ash insoluble in HCl, if
mechanically pressed slices of chicory. The > 3,5 % of dry matter
(soluble) chicory carbohydrates and water have Moisture if < 65 % or
been partly removed. May contain up to 1 % > 82 %
sulphate and 0,2 % sulphite
4.4.5 Dried chicory pulp Product of the manufacture of inulin from roots of Crude fibre
Cichorium intybus L. consisting of extracted and Ash insoluble in HCl, if
mechanically pressed slices of chicory and > 3,5 % of dry matter
subsequent drying. The (soluble) chicory
carbohydrates have been partly extracted. May
contain up to 2 % sulphate and 0,5 % sulphite
4.4.6 Chicory roots powder Product obtained by chopping, drying and grinding Crude fibre
chicory roots. May contain up to 1 % of anticaking Ash insoluble in HCl, if
agents > 3,5 % of dry matter
4.4.7 Chicory molasses Product of chicory processing, obtained during the Crude protein
production of inulin and oligofructose. Chicory Crude ash
molasses consists of organic plant material and Moisture if < 20 % or
minerals. May contain up to 0,5 % antifoaming > 30 %
agents
4.4.8 Chicory vinasses Co-product from chicory processing obtained after Crude protein
the separation of inulin and oligofructose and ion Crude ash
exchange elution. Chicory vinasses consists of Moisture if < 30 % or
organic plant material and minerals. May contain > 40 %
up to 1 % antifoaming agentsL 177/38 EN Official Journal of the European Union 4.7.2022
4.4.9 Inulin(2) 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 Moisture if < 20 % or
from Cichorium intybus L.; raw oligofructose syrup > 30 %
may contain up to 1 % sulphate 0,5 % sulphite
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]; Roots of Manihot esculenta Crantz, regardless of their Moisture if < 60 % or
[cassava] presentation > 70 %
4.6.2 Manioc, dried [tapioca, Roots of Manioc, regardless of their presentation, Starch
dried] which are subsequently dried Ash insoluble in HCl, if
> 3,5 % of dry matter
4.7.1 Onion pulp Moist product obtained from processing onions Crude fibre
(genus Allium) and consisting of both skins and Ash insoluble in HCl, if
whole onions. If obtained from the production > 3,5 % of dry matter
process for onion oil, then it mostly consists of
cooked remains of onions
4.7.2 Onions, fried Skinned and crumbed onion pieces which are then Crude fibre
fried 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. Crude fibre
It is obtained by alcoholic and/or water extraction,
the water or alcoholic fraction is separated and spray
dried. It consists mainly of carbohydrates
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 Starch
steam treatment 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 Moisture if > 93 %
consisting of peelings removed by steam treatment Ash insoluble in HCl, if
from potato tubers to which auxiliary flows of > 3,5 % of dry matter
gelatinous potato starch may be added
4.8.4 Potato cuttings, raw Product obtained from potatoes during the Moisture if > 88 %
preparation of potato products for human Ash insoluble in HCl, if
consumption, which may have been peeled > 3,5 % of dry matter4.7.2022 EN Official Journal of the European Union L 177/39
4.8.5 Potato scrapings Product obtained from mechanical separation in the Moisture if > 93 %
processing of potatoes and potato remnants. The Ash insoluble in HCl, if
product may have been subject to heat treatment > 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 Starch
or unpeeled steamed potatoes Crude fibre
Ash insoluble in HCl, if
> 3,5 % of dry matter
4.8.8 Potato pulp Product of the manufacture of potato starch Moisture, if < 77 % or
consisting of extracted ground potatoes > 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 Crude protein
protein substances obtained after the separation of
starch
4.8.11 Potato protein, Protein obtained by a controlled enzymatic Crude protein
hydrolysed hydrolysis of potato proteins
4.8.12 Potato protein, fermented Product obtained by fermentation of potato protein Crude protein
and subsequent spray-drying
4.8.13 Potato protein fermented, Liquid product obtained by fermentation of potato Crude protein
liquid protein
4.8.14 Potato juice, concentrated Concentrated product of the manufacture of potato Moisture if < 50 % or >
starch, consisting of the remaining substance after 60 %
partial removal of fibre, proteins and starch from the If moisture < 50 %:
whole potato pulp and evaporation of part of the — Crude protein
water — 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 Moisture if < 57 % or >
presentation 78 %
4.10.1 Jerusalem artichoke Tubers of Helianthus tuberosus L. regardless of their Moisture if < 75 % or >
[Topinambur] presentation 80 %
4.11.1 Red radish juice Juice from pressing roots of Red Radish (Raphanus Moisture if < 30 % or >
sativus L.) with subsequent drying and pasteurisation 50 %
(1) Expressions differ mainly in their moisture content and are to be used as appropriate.
(2) The name shall be supplemented by the plant species.L 177/40 EN Official Journal of the European Union 4.7.2022
5. Other seeds and fruits, and products derived thereof
Number Name1 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 Crude fibre
seeds by physical separation from the kernels and
ground
5.2.3 Almond kernel expeller5 Product of oil manufacture obtained by pressing of Crude protein
almond kernels Crude fibre
5.3.1 Anise seed Seeds of Pimpinella anisum
5.4.1 Apple pulp, dried; [apple Product obtained from the production of juice of Crude fibre
pomace, dried] Malus domestica or cider production. It consists
principally of internal pulp and outer skins that are
dried
5.4.2 Apple pulp, pressed; Moist product obtained from the production of Crude fibre
[apple pomace, pressed] apple juice or cider production. It consists
principally of internal pulp and outer skins that are
pressed
5.4.3 Apple molasses Product obtained after producing pectin from apple Crude protein
pulp 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 Crude fibre
grains
5.6.3 Buckwheat middlings Product of flour manufacture, obtained from Crude fibre
screened buckwheat. It consists principally of Starch
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
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.4.7.2022 EN Official Journal of the European Union L 177/41
5.12.1 Whole or broken Product of the production of chestnut flour, Crude protein
chestnuts consisting mainly of particles of endosperm, with Crude fibre
fine fragments of envelopes and a few remnants of
chestnut (Castanea spp.)
5.13.1 Citrus pulp(1) Product obtained by pressing citrus fruits Citrus (L.) Crude fibre
spp. or during the production of citrus juice. May
contain collectively up to 1 % methanol, ethanol
and propan-2-ol, on an anhydrous basis
5.13.2 Citrus pulp(1), dried Product obtained by pressing citrus fruits or during Crude fibre
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
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 Crude fibre
plant
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 kernels11(2) Product consisting of the inner, edible seeds of a nut
or fruit stone
5.22.2 Fruit pulp(2) Product obtained during the production of fruit Crude fibre
juice and fruit puree
5.22.3 Fruit pulp, dried(2) Product obtained during the production of fruit Crude fibre
juice and fruit puree which is subsequently dried
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 Crude fat
which the oil has not been removed Crude fibre
5.25.2 Grape pips meal Product obtained during the extraction of oil from Crude fibre
grape pips
5.25.3 Grape pulp [grape marc] Grape pulp dried rapidly after the extraction of Crude fibre
alcohol from which as much as possible of the
stalks and pips have been removed
5.25.4 Grape pips soluble Product obtained from grape pips after producing Crude fibre
grape juice. It principally contains carbohydratesL 177/42 EN Official Journal of the European Union 4.7.2022
5.26.1 Hazelnut Whole or broken fruit of Corylus (L.) spp., with or
without hulls
5.26.2 Hazelnut expeller5 Product of oil manufacture obtained by pressing Crude protein
hazelnut kernels 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 Product obtained by pressing tomatoes Solanum Crude fibre
pomace] lycopersicum L. during production of tomato juice.
It consists principally of tomato peel and seeds
5.36.1 Yarrow seed Seeds of Achillea millefolium L.
5.37.1 Apricot kernel expeller5 Product of oil manufacture obtained by pressing Crude protein
apricot kernels (Prunus armeniaca L.). It may Crude fibre
contain hydrocyanic acid
5.38.1 Black cumin expeller5 Product of oil manufacture obtained by pressing Crude protein
black cumin seeds (Bunium persicum L.) Crude fibre
5.39.1 Borage seed expeller5 Product of oil manufacture obtained by pressing Crude protein
borage seeds (Borago officinalis L.) Crude fibre
5.40.1 Evening primrose Product of oil manufacture obtained by pressing Crude protein
expeller5 evening primrose seeds (Oenothera L.) Crude fibre
5.41.1 Pomegranate expeller5 Product of oil manufacture obtained by pressing Crude protein
pomegranate seeds (Punica granatum L.) Crude fibre
5.42.1 Walnut kernel expeller5 Product of oil manufacture obtained by pressing Crude protein
walnut kernels (Juglans regia L.) Crude fibre
(1) The word “citrus” shall be replaced by the citrus species.
(2) The word “fruit” shall be replaced by the name of the fruit of the plant species, as appropriate.4.7.2022 EN Official Journal of the European Union L 177/43
6. Forages and roughage, and products derived thereof
Number Name1 Description Compulsory declarations
6.1.1 Beet leaves Leaves of Beta spp.
6.2.1 Cereal plants11 Whole plants of cereal species or parts thereof Ash insoluble, in HCl, if >
3,5 % of dry matter
6.3.1 Cereals straw11 Straw of cereals
6.3.2 Cereal straw, treated11 Product obtained by an appropriate treatment of Sodium, if treated with
cereal straw NaOH
6.4.1 Clover meal Product obtained by drying and milling clover Crude protein
Trifolium spp. It may contain up to 20 % lucerne Crude fibre
(Medicago sativa L. and Medicago var. Martyn) or Ash insoluble, in HCl, if
other forage crops dried and milled at the same > 3,5 % of dry matter
time as the clover
6.5.1 Forage meal(1)[grass Product obtained by drying and milling and in some Crude protein
meal(1)]; [green meal(1)] cases compacting forage plants(2) 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 Ash insoluble, in HCl, if
dried or artificially dried > 3,5 % of dry matter
6.6.2 Grass; herbs; legume Product obtained from grass, herbs or legume plants Ash insoluble, in HCl, if
plants, dried that has been artificially dehydrated (in any form) > 3,5 % of dry matter
6.6.3 Grass; herbs; legume Fresh biomass consisting of grass, legume plants or Ash insoluble, in HCl, if
plants; [green forage] herbs > 3,5 % of dry matter
6.6.4 Green silage Ensiled biomass from arable land and grassland Ash insoluble, in HCl, if
consisting of any grass, legume plants or herbs > 3,5 % of dry matter
6.6.5 Haylage Ensiled or dried arable crops consisting of grass, Ash insoluble, in HCl, if >
legume plants or herbs with a minimum of 50 % 3,5 % of dry matter
dry matter content, wrapped in bales or stored in
silos
6.7.1 Hemp flour Flour ground from stems from hemp from varieties Crude protein
of Cannabis sativa L. with a tetrahydrocannabinol
content < 0,2 % according to the quantification
method established in Regulation (EU)
No 639/2014
6.7.2 Hemp fibre Product obtained during the mechanical processing Crude fibre
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
6.8.1 Horse bean straw Straw of horse bean (Vicia faba L. ssp. faba var. equina
Pers. and var. minuta (Alef.) Mansf.)L 177/44 EN Official Journal of the European Union 4.7.2022
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 Ash insoluble, in HCl, if
parts thereof > 3,5 % of dry matter
6.10.2 Lucerne, field dried; Lucerne, field dried Ash insoluble, in HCl, if
[alfalfa field dried] > 3,5 % of dry matter
6.10.3 Lucerne, high Lucerne artificially dehydrated, in any form Crude protein
temperature dried [alfalfa, Crude fibre
high temperature dried]; Ash insoluble, in HCl, if
[dehydrated Lucerne] > 3,5 % of dry matter
6.10.4 Lucerne, extruded [alfalfa, Alfalfa pellets that have been extruded
extruded]
6.10.5 Lucerne meal(3)[alfalfa Product obtained by drying and milling Lucerne. It Crude protein
meal16] may contain up to 20 % clover or other forage crop Crude fibre
dried and milled at the same time as the lucerne Ash insoluble, in HCl, if
> 3,5 % of dry matter
6.10.6 Lucerne pomace [alfalfa Dried product obtained by pressing the juice from Crude protein
pomace] lucerne Crude fibre
6.10.7 Lucerne protein Product obtained by artificially drying fractions of Crude protein
concentrate [alfalfa lucerne press juice, which have been separated by Carotene
protein concentrate] centrifugation and heat treated to precipitate protein
6.10.8 Lucerne solubles Product obtained after protein extraction from Crude protein
lucerne juice
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 Rapeseed7 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.)
(1) The species of plants may be added to the name.
(2) With the exception of Cannabis sativa L.
(3) The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.
7. Other plants, algae, funghi and products derived thereof
Number Name1 Description Compulsory declarations
7.1.1 Algae(1) Algae, live or processed, including fresh, chilled or Crude protein
frozen algae. May contain up to 0,1 % antifoaming Crude fat
agents Crude ash
Iodine if > 100 ppm4.7.2022 EN Official Journal of the European Union L 177/45
7.1.2 Algae(1), dried Product obtained by drying algae. This product may Crude protein
have been washed to reduce the iodine content and Crude fat
the algae have been inactivated. May contain up to Crude ash
0,1 % antifoaming agents Iodine if > 100 ppm
7.1.3 Algae(1)meal Product of algae oil manufacture, obtained by Crude protein
extraction of algae. The algae have been Crude fat
inactivated. May contain up to 0,1 % antifoaming Crude ash
agents Iodine if > 100 ppm
7.1.4 Algal(1)oil Oil obtained by extraction from algae. May contain Crude fat
up to 0,1 % antifoaming agents Moisture if > 1 %
7.1.6 Seaweed(1)meal Product obtained by drying and crushing macro- Crude protein
algae, in particular red, brown or green algae. This Crude fat
product may have been washed to reduce the iodine Crude ash
content. May contain up to 0,1 % antifoaming agents Iodine if > 100 ppm
7.1.7 Algae meal from Product obtained by drying and crushing macro- Crude protein
Asparagopsis algae of the genus Asparagopsis. May be washed to Crude fat
reduce iodine and bromine content Crude ash
Iodine if > 100 ppm
7.2.1 Fungi(1), dried Dried mushroom and/or mycelium derived from Crude fibre
edible fungi, rich in fiber, amino-acids, and poly- Crude protein
saccharides
7.3.1 Barks(1) Cleaned and dried bark of trees or bushes Crude fibre
7.4.1 Blossoms15,(1), dried All parts of dried blossoms of consumable plants Crude fibre
and their fractions
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 Total sugars, calculated as
refining of sugar from Saccharum L. May contain up sucrose
to 0,5 % antifoaming agents, 0,5 % antiscaling Moisture, if > 30 %
agents, 3,5 % sulphate and 0,25 % sulphite
7.6.2 (Sugar) cane Molasses, Product obtained after further extraction using Total sugars, calculated as
partially desugared water of sucrose from sugar cane molasses 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 Crude fibre
sugar from sugar cane. It consists mainly of fibres
7.7.1 Leaves15,(1), dried Dried leaves of consumable plants and their Crude fibre
fractions
7.8.1 Lignocellulose Product obtained by means of mechanical
processing of raw natural dried wood and which
predominantly consists of lignocelluloseL 177/46 EN Official Journal of the European Union 4.7.2022
7.8.2 Powdercellulose Product obtained by decomposition, separation of
lignin and further cleaning as cellulose from
vegetable fibre15 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 Crude fibre
schidigera Roezl
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; Product obtained by carbonisation of organic
[charcoal] vegetal material
7.14.1 Wood(1) Chemically untreated wood or wood fibres Crude fibre
7.14.2 Wood molasses(1) Product obtained by means of heating and pressing Total sugars, calculated as
of raw, untreated wood and which predominantly sucrose
consists of xylose
7.15.1 Waxy-leaf nightshade Product obtained by drying and grinding the leaves Crude fibre
meal of Solanum glaucophyllum Vitamin D
3
(1) 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.
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 Name1 Description Compulsory declarations
8.1.1 Butter and butter Butter and products obtained by production or Crude protein
products processing of butter (e.g. butter serum), unless Crude fat
listed separately Lactose
Moisture if > 6 %
8.2.1 Buttermilk/buttermilk Product obtained by churning butter out of cream or Crude protein
powder(1) similar processes. Crude fat
Lactose
Moisture if > 6 %4.7.2022 EN Official Journal of the European Union L 177/47
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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.3.1 Casein Product obtained from skimmed or buttermilk by Crude protein
drying casein precipitated by means of acids or Moisture if > 10 %
rennet
8.4.1 Caseinate Product extracted from curd or casein through use of Crude protein
neutralising substances and drying Moisture if > 10 %
8.5.1 Cheese and cheese Cheese and products made of cheese and of milk Crude protein
products based products Crude fat
8.6.1 Colostrum/colostrum The fluid secreted by the mammary glands of milk- Crude protein
powder(1) producing animals up to five days post parturition
8.7.1 Dairy by-products Products obtained when producing dairy products, Moisture
including centrifuge or separator sludge, white Crude protein
water, milk minerals. Crude fat
Where specifically prepared as feed material, may Total sugars, calculated as
contain: sucrose
— 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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;L 177/48 EN Official Journal of the European Union 4.7.2022
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.8.1 Fermented milk products Products obtained by fermentation of milk (e.g. Crude protein
yoghurt etc.) Crude fat
8.9.1 Lactose The sugar separated from milk or whey by Moisture if > 5 %
purification and drying
8.10.1 Milk/milk powder18 Normal mammary secretion obtained from one or Crude protein
more milkings Crude fat
Moisture if > 5 %
8.11.1 Skimmed milk/skimmed Milk whose fat content has been reduced by Crude protein
milk powder(1) separation Moisture if > 5 %
8.12.1 Milk fat Product obtained by skimming milk Crude fat
8.13.1 Milk protein powder(1) Product obtained by drying protein compounds Crude protein
extracted from milk by chemical or physical Moisture if > 8 %
treatment
8.14.1 Condensed and Condensed and evaporated milk and products Crude protein
evaporated milk and their obtained by production or processing of these Crude fat
products products Moisture if > 5 %
8.15.1 Milk permeate/Milk Product obtained from the liquid phase of (ultra, Crude ash
permeate powder(1) nano or micro) filtration of milk and from which Crude protein
lactose may have been partly removed. Lactose
Reverse osmosis may be applied Moisture if > 8 %
8.16.1 Milk retentate/milk Product retained on the membrane from (ultra, nano Crude protein
retentate powder(1) or micro) filtration of milk Crude ash
Lactose
Moisture if > 8 %
8.17.1 Whey/whey powder(1) Product of cheese, quark or casein manufacturing or Crude protein
similar processes. Lactose
Where specifically prepared as feed material, may Moisture if > 8 %
contain: Crude ash
— 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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;4.7.2022 EN Official Journal of the European Union L 177/49
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.18.1 Delactosed Whey from which the lactose has been partly Crude protein
whey/delactosed whey removed. Lactose
powder(1) Where specifically prepared as feed material, may Moisture if > 8 %
contain: Crude ash
— 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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.19.1 Whey protein/whey Product obtained by drying whey protein Crude protein
protein powder(1) compounds extracted from whey by chemical or Moisture if > 8 %
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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
propertiesL 177/50 EN Official Journal of the European Union 4.7.2022
8.20.1 Demineralised, Whey from which lactose and minerals have been Crude protein
delactosed whey/ partly removed. Lactose
demineralised, delactosed Where specifically prepared as feed material, may Crude ash
whey powder(1) contain: Moisture if > 8 %
— 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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.21.1 Whey permeate/whey Product from the liquid phase of (ultra, nano or Crude ash
permeate powder(1) micro) filtration of whey and from which lactose Crude protein
may have been partly removed. Reverse osmosis Lactose
may be applied. Moisture if > 8 %
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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
8.22.1 Whey retentate/whey Product retained on the membrane from (ultra, nano Crude protein
retentate powder(1) or micro) filtration of whey. Crude ash
Lactose
Moisture if > 8 %4.7.2022 EN Official Journal of the European Union L 177/51
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 pro
cessing;
— 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, cal
cium, magnesium hydroxides, used for pH
adjustments in many stages of production pro
cesses;
— up to 2 % free-flowing agents e.g. silicium diox
ide, penta-sodium-triphosphate, tri-calcium-
phosphate, used to improve powder flowing
properties
(1) 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".
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 Name1 Description Compulsory declarations
9.1.1 Animal by-products(1) Whole or parts of warm-blooded land animals, Crude protein
fresh, frozen, cooked, acid treated or dried Crude fat
Moisture if > 8 %
9.2.1 Animal fat(2) Product composed of fat from land animals, Crude fat
including invertebrates other than species Moisture if > 1 %
pathogenic to humans and animals in all their life
stages. If extracted with solvents, may contain up to
0,1 % hexane
9.3.1 Apiculture by-products(3) Honey, beeswax, royal jelly, propolis, pollen, Total sugars, calculated as
processed or unprocessed sucrose
9.4.1 Processed animal Product obtained by heating, drying and grinding Crude protein
protein(2) whole or parts of land animals, including Crude fat
invertebrates in all their life stages from which the Crude ash
fat may have been partially extracted or physically Moisture if > 8 %
removed. If extracted with solvents, may contain up
to 0,1 % hexaneL 177/52 EN Official Journal of the European Union 4.7.2022
9.5.1 Gelatine process derived Dried animal proteins derived from the production Crude protein
proteins(2) of gelatine obtained from raw materials pursuant to Crude fat
Regulation (EC) No 853/2004 Crude ash
Moisture if > 8 %
9.6.1 Hydrolysed animal Polypeptides, peptides and amino acids, and Crude protein
proteins(2) mixtures thereof, obtained by hydrolysis of animal Moisture if > 8 %
by-products, which can be concentrated by drying
9.7.1 Blood meal(2) Product derived from the heat treatment of blood of Crude protein
slaughtered warm-blooded animals Moisture if > 8 %
9.8.1 Blood products(1) Products derived from blood or fractions of blood of Crude protein
slaughtered warm-blooded animals; they include Moisture if > 8 %
dried/frozen/liquid plasma, dried whole blood,
dried/frozen/liquid red cells or fractions thereof
and mixtures
9.9.1 Catering reflux [catering All waste food containing material of animal origin Crude protein
recycling] including used cooking oil originating in Crude fat
restaurants, catering facilities and kitchens, Crude ash
including central kitchens and household kitchens Moisture if > 8 %
9.10.1 Collagen(2) Protein-based product derived from animal bones, Crude protein
hides, skins and tendons Moisture if > 8 %
9.11.1 Feather meal Product obtained by drying and grinding feathers of Crude protein
slaughtered animals Moisture if > 8 %
9.12.1 Gelatine(2) Natural, soluble protein, gelling or non-gelling, Crude protein
obtained by the partial hydrolysis of collagen Moisture if > 8 %
produced from bones, hides and skins, tendons
and sinews of animals
9.13.1 Greaves(2) Product obtained from the manufacture of tallow, Crude protein
lard and other extracted or physically removed fats Crude fat
of animal origin, fresh, frozen or dried. Crude ash
If extracted with solvents, may contain up to 0,1 % Moisture if > 8 %
hexane
9.14.1 Products of animal Former foodstuff containing animal products; with Crude protein
origin(1) or without treatment such as fresh, frozen, dried 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 Crude protein
shells and yolk, pasteurised and possibly denatured Method of denaturation,
if applicable
9.15.3 Egg products, dried Products consisting of pasteurised dried eggs, Crude protein
without shells or a mixture of different Crude fat
proportions of dried albumen and dried egg yolk Moisture if > 5 %4.7.2022 EN Official Journal of the European Union L 177/53
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 Crude ash
content (yolk and albumen) has been removed.
Shells are dried
9.16.1 Terrestrial Live terrestrial invertebrates, in all their life stages,
invertebrates(1), live other than species having adverse effects on plant,
animals and human health
9.16.2 Terrestrial Dead terrestrial invertebrates, other than species Crude protein
invertebrates(1), dead having adverse effects on plant, animals and Crude fat
human health, in all their life stages, with or Crude ash
without treatment but not processed as referred to
in Regulation (EC) No 1069/2009
9.17.1 Cholesterol from Product obtained from woolgrease (lanolin) by
woolgrease saponification, separations and crystallization.
Minimum content of (3β)-cholest-5-en-3-ol,
C H O: 90 %
27 46
(1) 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.
(2) 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).
(3) The name shall be replaced by the name of the specific product, as appropriate.L 177/54 EN Official Journal of the European Union 4.7.2022
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 Name1 Description Compulsory declarations
10.1.1 Aquatic invertebrates(1) Whole or parts of marine or freshwater Crude protein
invertebrates, in all their life stages, other than Crude fat
species pathogenic to humans and animals Crude ash
10.2.1 By-products from aquatic Originating from establishments or plants Crude protein
animals(1) preparing or manufacturing products for human Crude fat
consumption Crude ash
10.3.1 Crustacea meal(2) Product obtained by heating, pressing and drying Calcium
whole or parts of crustacean including wild and Ash insoluble in HCl if >
farmed shrimp 5 %
10.4.1 Fish(2) Whole or parts of fish: fresh, frozen, cooked, acid Crude protein
treated or dried Moisture if > 8 %
10.4.2 Fish meal(2) Product obtained by heating, pressing and drying Crude protein
whole or parts of fish and to which fish solubles Crude fat
may have been re-added prior to drying Crude ash, if > 20 %
Moisture if > 8 %
10.4.3 Fish solubles Condensed product obtained during manufacture of Crude protein
fishmeal which has been separated and stabilised by Crude fat
acidification or drying Moisture if > 5 %
10.4.4 Fish protein, hydrolysed Proteins obtained by hydrolysis of whole or parts of Crude protein
fish, which can be concentrated by drying Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.4.5 Fishbone meal Product obtained by heating, pressing and drying Crude ash
parts of fish. It consists principally of fishbone
10.4.6 Fish oil Oil obtained from fish or parts of fish followed by Crude fat
centrifugation to remove water (may include species Moisture if > 1 %
specific details e.g. cod liver oil)
10.4.7 Fish oil, hydrogenated Oil obtained from hydrogenation of fish oil Moisture if > 1 %
10.4.8 Fish oil stearine Fraction of fish oil with a high content of saturated Crude fat
[Winterized fish oil] fats obtained during the refining of crude fish oil to Moisture if > 1 %
refined fish oil using the process winterization in
which the saturated fats are congealed and
subsequently collected
10.5.1 Krill oil Oil obtained from cooked and pressed marine Moisture if > 1 %
planktonic krill followed by centrifugation to
remove water4.7.2022 EN Official Journal of the European Union L 177/55
10.5.2 Krill protein concentrate, Product obtained by the enzymatic hydrolysis of Crude protein
hydrolysed whole or parts of krill, often concentrated by drying Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.6.1 Marine annelid meal Product obtained by heating and drying whole or Crude fat
parts of marine annelids, including Nereis virens M. Ash if > 20 %
Sars Moisture if > 8 %
10.7.1 Marine zooplankton meal Product obtained by heating, pressing and drying Crude protein
marine zooplankton e.g. krill Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.7.2 Marine zooplankton oil Oil obtained from cooked and pressed marine Moisture if > 1 %
zooplankton followed by centrifugation to remove
water
10.8.1 Mollusc meal Product obtained by heating and drying whole or Crude protein
parts of molluscs including squid and bi-valves Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.9.1 Squid meal Product obtained by heating, pressing and drying Crude protein
whole squid or parts of squid Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.10.1 Starfish meal [sea star Product obtained by heating, pressing and drying Crude protein
meal] whole Asteroidea or parts of Asteroide Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
10.11.1 Marine invertebrates(1) Product obtained by heating, pressing and drying Crude protein
meal whole or parts of marine invertebrates Crude fat
Crude ash, if > 20 %
Moisture if > 8 %
(1) The name shall be supplemented by the animal species.
(2) The name shall be supplemented by the animal species, when produced from farmed fish/crustacean, as relevant.L 177/56 EN Official Journal of the European Union 4.7.2022
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 Name1 Description Compulsory declarations
11.1.1 Calcium carbonate(1) Product obtained by grinding sources of Calcium
[limestone] calcium carbonate (CaCO ), such as Ash insoluble in HCl if > 5 %
3
limestone or by precipitation from acid
solution.
May contain up to 0,25 % propylene glycol.
May contain up to 0,1 % grinding aids
11.1.2 Calcareous marine shells Product of natural origin, obtained from Calcium
marine shells, ground or granulated, such Ash insoluble in HCl if > 5 %
as oyster shells or seashells
11.1.3 Calcium and magnesium Natural mixture of calcium carbonate Calcium
carbonate (CaCO ) and magnesium carbonate Magnesium
3
(MgCO ). May contain up to 0,1 % grinding Ash insoluble in HCl if > 5 %
3
aids
11.1.4 Maerl Product of natural origin obtained from Calcium
calcareous marine algae, ground or Ash insoluble in HCl if > 5 %
granulated
11.1.5 Lithothamn Product of natural origin obtained from Calcium
calcareous marine algae (Phymatolithon Ash insoluble in HCl if > 5 %
calcareum (Pall.)), ground or granulated
11.1.6 Calcium chloride Calcium chloride (CaCl ) and its hydrate Calcium
2
froms. May contain up to 0,2 % barium Ash insoluble in HCl if > 5 %
sulphate
11.1.7 Calcium hydroxide(2) Calcium hydroxide (Ca(OH) ). Calcium
2
May contain up to 0,1 % grinding aids Ash insoluble in HCl if > 5 %
11.1.8 Calcium sulphate anhydrous Calcium sulphate anhydrous (CaSO ) Calcium
4
obtained by grinding calcium sulphate Ash insoluble in HCl if > 5 %
anhydrous or dehydration of calcium
sulphate dihydrate
11.1.9 Calcium sulphate Calcium sulphate hemihydrate (CaSO × ½ Calcium
4
hemihydrate H O) obtained by partially dehydrating Ash insoluble in HCl if > 5 %
2
calcium sulphate dihydrate
11.1.10 Calcium sulphate dihydrate Calcium sulphate dihydrate (CaSO × 2H O) Calcium
4 2
obtained by grinding calcium sulphate Ash insoluble in HCl if > 5 %
dihydrate or hydration of calcium sulphate
hemihydrate4.7.2022 EN Official Journal of the European Union L 177/57
11.1.11 Calcium salts of organic Calcium salts of edible organic acids with at Calcium
acids(3) least 4 carbon atoms(4) Organic acid
11.1.12 Calcium oxide Calcium oxide (CaO) obtained from Calcium
calcination of naturally occurring Ash insoluble in HCl if > 5 %
limestone. May contain up to 0,1 %
grinding aids
11.1.13 Calcium gluconate Calcium salt of gluconic acid generally Calcium
expressed as Ca(C H O ) and its hydrated Ash insoluble in HCl if > 5 %
6 11 72
forms
11.1.14 Calcium chelates(5) Ca(x) x nH O Calcium
1-3 2
(x) = anion of amino acids from soya protein Ash insoluble in HCl if > 5 %
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
11.1.15 Calcium sulphate/carbonate Product obtained during the manufacturing Calcium
of sodium carbonate Ash insoluble in HCl if > 5 %
11.1.16 Calcium pidolate Calcium L-pidolate (C H CaN O ). May Calcium
10 12 2 6
contain up to 5 % glutamic acid Ash insoluble in HCl if > 5 %
11.1.17 Calcium carbonate- Product obtained by heating of natural Calcium
magnesium oxide calcium and magnesium containing Magnesium
substances like dolomite. May contain up
to 0,1 % grinding aids
11.1.18 Calcium nitrate double salt 5 Ca(NO ) x NH NO x10 H O. Derives Calcium
32 4 3 2
from a chemical synthesis of calcium Nitrogen
carbonate rock and nitric acid
11.2.1 Magnesium oxide Calcined magnesium oxide (MgO), not less Magnesium
than 70 % MgO Ash insoluble in HCl if > 15 %,
Iron content as Fe O if > 5 %.
2 3
11.2.2 Magnesium sulphate Magnesium sulphate (MgSO × 7 H O) Magnesium
4 2
heptahydrate Sulphur
Ash insoluble in HCl if > 15 %
11.2.3 Magnesium sulphate Magnesium sulphate (MgSO × H O) Magnesium
4 2
monohydrate Sulphur
Ash insoluble in HCl if > 15 %
11.2.4 Magnesium sulphate Anhydrous magnesium sulphate (MgSO ) Magnesium
4
anhydrous Sulphur
Ash insoluble in HCl if > 10 %L 177/58 EN Official Journal of the European Union 4.7.2022
11.2.5 Magnesium propionate Magnesium propionate (C H MgO ) Magnesium
6 10 4
11.2.6 Magnesium chloride Magnesium chloride (MgCl ) or solution Magnesium
2
obtained by natural concentration of sea Chlorine
water after deposit of sodium chloride Ash insoluble in HCl if > 10 %
11.2.7 Magnesium carbonate Natural magnesium carbonate (MgCO ) Magnesium
3
Ash insoluble in HCl if > 10 %
11.2.8 Magnesium hydroxide Magnesium hydroxide (Mg(OH) ) Magnesium
2
Ash insoluble in HCl if > 10 %
11.2.9 Magnesium potassium Magnesium potassium sulphate (K Mg Magnesium
2
sulphate (SO ) x nH O, n= 4,6) Potassium
42 2
Ash insoluble in HCl if > 10 %
11.2.10 Magnesium salts of organic Magnesium salts of edible organic acids with Magnesium
acids(3) at least 4 carbon atoms(4) Organic acid
11.2.11 Magnesium gluconate Magnesium salt of gluconic acid generally Magnesium
expressed as Mg(C H O ) and its Ash insoluble in HCl if > 5 %
6 11 72
hydrated forms
11.2.12 Magnesium chelates(5) formula Mg(x) x nH O Magnesium
1-3 2
(x) = anion of amino acids from soya protein Ash insoluble in HCl if > 5 %
hydrolysate or synthetic amino acids
authorised as feed additive.
The chelation of the cation is proven by a
maximum of 10 % molecules exceeding 1
500Daltons and adequate analytical method
proving the chelated structure of the feed
material.
May contain up to 55 % chloride and/or
sulphate
11.2.13 Magnesium pidolate Magnesium L-pidolate (C H MgN O ). Magnesium
10 12 2 6
May contain up to 5 % glutamic acid Ash insoluble in HCl if > 5 %
11.3.1 Dicalcium phosphate(6),(7) Calcium monohydrogen phosphate Calcium
[calcium hydrogen obtained from bones or inorganic sources Total phosphorus
orthophosphate] (CaHPO × nH O, n = 0 or 2). P insoluble in 2 % citric acid if
4 2
Ca/P > 1,2. > 10 %
May contain up to 3 % chloride expressed as Ash insoluble in HCl if > 5 %
NaCl
11.3.2 Monodicalcium phosphate Product composed of dicalcium phosphate Total phosphorus,
and monocalcium phosphate (CaHPO × Ca Calcium
4
(H PO ) × nH O, n = 0 or 1) P insoluble in 2 % citric acid if
2 42 2
0,8 < Ca/P < 1,3 > 10 %
11.3.3 Monocalcium phosphate; Calcium-bis dihydrogenphosphate (Ca Total phosphorus
[calcium tetrahydrogen (H PO ) × nH O, n=0 or 1) Calcium
2 42 2
diorthophosphate] Ca/P < 0,9 P insoluble in 2 % citric acid if
> 10 %4.7.2022 EN Official Journal of the European Union L 177/59
11.3.4 Tricalcium phosphate(7) Tricalcium phosphate from bones or Calcium
[tricalcium orthophosphate] inorganic sources (Ca (PO ) × H O) or Total phosphorus
3 42 2
hydroxyl apatite (Ca (PO ) OH) P insoluble in 2 % citric acid if
5 43
Ca/P > 1,3 > 10 %
Ash insoluble in HCl if > 5 %
11.3.5 Calcium-magnesium Calcium-magnesium phosphate Calcium
phosphate (Ca Mg (PO ) ). Magnesium
3 3 44
Total phosphorus
P insoluble in 2 % citric acid if
> 10 %
11.3.6 Defluorinated phosphate Product obtained from inorganic sources, Total phosphorus
calcined and further heat treated. Calcium
Sodium
P insoluble in 2 % citric acid if
> 10 %
Ash insoluble in HCl if > 5 %
11.3.7 Dicalcium pyrophosphate; Dicalcium pyrophosphate (Ca P O ) from Total phosphorus
2 2 7
[Dicalcium diphosphate] bones or inorganic sources. Calcium
P insoluble in 2 % citric acid if
> 10 %
11.3.8 Magnesium phosphate Product consisting of monobasic and/or Total phosphorus
di-basic and/or tri-basic magnesium Magnesium
phosphate. P insoluble in 2 % citric acid if
> 10 %
Ash insoluble in HCl if > 10 %
11.3.9 Sodium-calcium-magnesium Product consisting of sodium-calcium- Total phosphorus
phosphate magnesium phosphate. Magnesium
Calcium
Sodium
P insoluble in 2 % citric acid if
> 10 %
11.3.10 Monosodium phosphate; Monosodium phosphate. Total phosphorus
[Sodium dihydrogen (NaH PO × nH O ; n = 0, 1 or 2) Sodium
2 4 2
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.11 Disodium phosphate; Disodium phosphate (Na HPO × nH O ; n = Total phosphorus
2 4 2
[Disodium hydrogen 0, 2, 7 or 12) Sodium
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.12 Trisodium Phosphate; Trisodium phosphate (Na PO × nH O ; n = Total phosphorus
3 4 2
[Trisodium orthophosphate] 0, 1/2, 1, 6, 8 or 12) Sodium
P insoluble in 2 % citric acid if
> 10 %L 177/60 EN Official Journal of the European Union 4.7.2022
11.3.13 Sodium pyrophosphate; Sodium pyrophosphate (Na P O × nH O ; n Total phosphorus
4 2 7 2
[Tetrasodium diphosphate] = 0 or 10) Sodium
P insoluble in 2 % citric acid if
> 10 %
11.3.14 Monopotassium phosphate; Monopotassium phosphate (KH PO ) Total phosphorus
2 4
[Potassium dihydrogen Potassium
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.15 Dipotassium phosphate; Dipotassium phosphate (K HPO × nH O; Total phosphorus
2 4 2
[Di-potassium hydrogen n= 0, 3 or 6) Potassium
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.16 Calcium sodium phosphate Calcium sodium phosphate (CaNaPO ) Total phosphorus
4
Calcium
Sodium
P insoluble in 2 % citric acid if
> 10 %
11.3.17 Monoammonium phosphate; Monoammonium phosphate (NH H PO ) Total nitrogen
4 2 4
[Ammonium dihydrogen Total phosphorus
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.18 Diammonium phosphate; Diammonium phosphate ((NH ) HPO ) Total nitrogen
42 4
[Diammonium hydrogen Total phosphorus
orthophosphate] P insoluble in 2 % citric acid if
> 10 %
11.3.19 Sodium tripolyphosphate; Sodium tripolyphosphate (Na P O × Total phosphorus
5 3 10
[Penta sodium triphosphate] nH O ; n = 0 or 6) Sodium
2
P insoluble in 2 % citric acid if
> 10 %
11.3.20 Sodium magnesium Sodium-magnesium phosphate (MgNaPO ) Total phosphorus
4
phosphate Magnesium
Sodium
P insoluble in 2 % citric acid if
> 10 %
11.3.21 Magnesium hypophosphite Magnesium hypophosphite (Mg Magnesium
(H PO ) × 6H O) Total phosphorus
2 22 2
P insoluble in 2 % citric acid if
> 10 %
11.3.22 Degelatinised bone meal Degelatinised, sterilised and ground bones Total phosphorus
from which the fat has been removed. Calcium
Ash insoluble in HCl if > 10 %
11.3.23 Bone ash Mineral residues from the incineration, Total phosphorus
combustion or gasification of animal Calcium
by-products. Ash insoluble in HCl if > 10 %4.7.2022 EN Official Journal of the European Union L 177/61
11.3.24 Calcium polyphosphate Heterogeneous mixtures of calcium salts of Total phosphorus
condensed polyphosphoric acids of general Calcium
formula H PnO where ‘n’ is not less P insoluble in 2 % citric acid if
(n+2) (3n+1)
than 2. > 10 %
11.3.25 Calcium dihydrogen Monocalcium dihydrogen pyrophosphate Total phosphorus
diphosphate (CaH P O ) Calcium
2 2 7
P insoluble in 2 % citric acid if
> 10 %
11.3.26 Magnesium acid Magnesium acid pyrophosphate Total phosphorus
pyrophosphate (MgH P O .) Produced from purified Magnesium
2 2 7
phosphoric acid and purified magnesium P insoluble in 2 % citric acid if
hydroxide or magnesium oxide by > 10 %
evaporation of water and condensation of
the orthophosphate to diphosphate.
11.3.27 Disodium dihydrogen Disodium dihydrogen diphosphate Total phosphorus
diphosphate (Na H P O ) Sodium
2 2 2 7
P insoluble in 2 % citric acid if
> 10 %
11.3.28 Trisodium diphosphate Trisodium monohydrogen diphosphate Total phosphorus
(anhydrous: Na HP O ; monohydrate: Sodium
3 2 7
Na HP O × nH O; n = 0, 1 or 9) P insoluble in 2 % citric acid if
3 2 7 2
> 10 %
11.3.29 Sodium polyphosphate; Heterogeneous mixtures of sodium salts of Total phosphorus
[Sodium linear condensed polyphosphoric acids of Sodium
hexametaphosphate] general formula H PnO where ‘n’ P insoluble in 2 % citric acid if
(n + 2) (3n + 1)
is not less than 2. > 10 %
11.3.30 Tripotassium phosphate Tripotassium monophosphate ( Total phosphorus
K PO × nH O; n = 0, 1, 3, 7 or 9) Potassium
3 4 2
P insoluble in 2 % citric acid if
> 10 %
11.3.31 Tetrapotassium di-phosphate Tetrapotassium pyrophosphate (K P O Total phosphorus
4 2 7
× nH O; n = 0, 1 or 3) Potassium
2
P insoluble in 2 % citric acid if
> 10 %
11.3.32 Pentapotassium tri- Pentapotassium tri-polyphosphate Total phosphorus
phosphate (K P O ) Potassium
5 3 10
P insoluble in 2 % citric acid if
> 10 %
11.3.33 Potassium polyphosphate Heterogeneous mixtures of potassium salts Total phosphorus
of linear condensed polyphosphoric acids of Potassium
general formula H PnO where ‘n’ is P insoluble in 2 % citric acid if
(n + 2) (3n + 1)
not less than 2 > 10 %L 177/62 EN Official Journal of the European Union 4.7.2022
11.3.34 Calcium sodium Calcium sodium polyphosphate Total phosphorus
polyphosphate Sodium
Calcium
P insoluble in 2 % citric acid if
> 10 %
11.4.1 Sodium chloride(1) Sodium chloride (NaCl) or product obtained Sodium
by evaporative crystallisation from brine Ash insoluble in HCl if > 10 %
(saturated or depleted in another process)
(vacuum salt) or evaporation of seawater
(marine salt and solar salt) or grinding rock
salt
11.4.2 Sodium bicarbonate [sodium Sodium bicarbonate (NaHCO ) Sodium
3
hydrogencarbonate] Ash insoluble in HCl if > 10 %
11.4.3 Sodium/ammonium (bi) Product obtained during the production of Sodium
carbonate [sodium/ sodium carbonate and sodium bicarbonate, Ash insoluble in HCl if > 10 %
ammonium (hydrogen) with traces of ammonium bicarbonate
carbonate] (ammonium bicarbonate max. 5 %)
11.4.4 Sodium carbonate Sodium carbonate (Na CO ) Sodium
2 3
Ash insoluble in HCl if > 10 %
11.4.5 Sodium sesquicarbonate Sodium sesquicarbonate (Na H(CO ) ) Sodium
3 32
[trisodium Ash insoluble in HCl if > 10 %
hydrogendicarbonate]
11.4.6 Sodium sulphate Sodium sulphate (Na SO ) Sodium
2 4
May contain up to 0,3 % methionine Ash insoluble in HCl if > 10 %
11.4.7 Sodium salts of organic Sodium salts of edible organic acids with at Sodium
acids(3),(8) least 4 carbon atoms27 Organic acid
11.4.8 Sodium gluconate Sodium salt of gluconic acid generally Sodium
expressed as Na(C H O ) and its hydrated Ash insoluble in HCl if > 10 %
6 11 7
forms.
11.5.1 Potassium chloride Potassium chloride (KCl) or product Potassium
obtained by evaporation of seawater or Ash insoluble in HCl if > 10 %
grinding natural sources of potassium
chloride
11.5.2 Potassium sulphate Potassium sulphate (K SO ) Potassium
2 4
Ash insoluble in HCl if > 10 %
11.5.3 Potassium carbonate Potassium carbonate (K CO ) Potassium
2 3
Ash insoluble in HCl if > 10 %
11.5.4 Potassium bicarbonate Potassium bicarbonate (KHCO ) Potassium
3
[potassium hydrogen Ash insoluble in HCl if > 10 %
carbonate]
11.5.5 Potassium salts of organic Potassium salts of edible organic acids with Potassium
acids(3),(9) at least 4 carbon atoms(4) Organic acid4.7.2022 EN Official Journal of the European Union L 177/63
11.5.6 Potassium pidolate Potassium L-pidolate (C H KNO ). May Potassium
5 6 3
contain up to 5 % glutamic acid Ash insoluble in HCl if > 5 %
11.6.1 Flower of sulphur Powder obtained from natural deposits of Sulphur
the mineral. Also, product obtained from
oil refinery production as practised by
sulphur manufacturers
11.7.1 Attapulgite Natural magnesium-aluminium-silicon Magnesium
mineral
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 ) obtained from the
2
re-crystallisation of quartz
May contain up to 0,1 % grinding aids
11.8.1 Ammonium sulphate Ammonium sulphate ((NH ) SO ) obtained Nitrogen
42 4
by chemical synthesis. May be presented in Sulphur
the form of an aqueous solution
11.8.3 Ammonium salts of organic Ammonium salts of edible organic acids Nitrogen
acids(3) with at least 4 carbon atoms(4) Organic acid
11.8.4 Ammonium lactate(2) Ammonium lactate (CH CHOHCOONH ). Nitrogen
3 4
Includes the Ammonium lactate produced Crude ash
by fermentation with Lactobacillus Potassium if > 1,5 %
delbrueckii ssp. bulgaricus, Lactococcus lactis Magnesium if > 1,5 %,
ssp., Leuconostoc mesenteroides, Streptococcus sodium if > 1,5 %
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
11.8.5 Ammonium acetate(2) Ammonium acetate (CH COONH ) in Nitrogen
3 4
aqueous solution, containing not less than
55 % Ammonium acetate
11.9.1 Flint grit (gizzard) Product obtained by crushing naturally Particle size
occurring mineral in the form of gravel
11.9.2 Redstone (gizzard) Product obtained by crushing and milling of Particle size
products derived from the burning of clay Moisture if > 2 %
(1) The nature of the source may be indicated additionally in the name or replace it.
(2) May be placed on the market and used until 30 May 2028in accordance with Article 3 of Regulation (EU) 2022/1104.
(3) The name shall be amended or supplemented to specify the fatty and/or organic acid, as appropriate
(4) This does not preclude that specific salts of organic acids are classified as feed additivesL 177/64 EN Official Journal of the European Union 4.7.2022
(5) The name shall be supplemented by the amino acid or the source of amino acids used.
(6) The manufacturing process may be included in the name.
(7) The name shall be supplemented by “from bones”, where appropriate.
(8) Sodium citrates may be placed on the market and used until 30 May 2028in accordance with Article 3 of Regulation (EU) 2022/1104.
(9) Potassium citrates may be placed on the market and used until 30 May 2028 in accordance with Article 3 of Regulation (EU)
2022/1104.
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 Name1 Description Compulsory declarations
12.1.5 Yeasts, inactivated Whole yeasts(1)and parts(2)thereof obtained from Moisture if < 75 % or >
[brewers' yeast, Saccharomyces bayanus, Saccharomyces cerevisiae, 97 %
inactivated, if Saccharomyces pastorianus, Saccharomyces If moisture < 75 %:
appropriate] carlsbergensis, Kluyveromyces lactis, Kluyveromyces Crude protein
marxianus, Metschnikowia pulcherrima, Metschnikowia Propionic acid if > 0,5 %
fructicola, Torulaspora delbrueckii, Cyberlindnera
jadinii(3), 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
12.1.9 Single cell proteins from Fermentation product obtained from culture of Crude protein
fungi(4) Aspergillus oryzae, Paecilomyces varioti or Trichoderma Crude ash
viride on substrates mostly of vegetable origin such Propionic acid if > 0,5 %
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
12.1.10 Product from Bacillus Fermentation product obtained from culture of Crude protein
subtilis rich in protein Bacillus subtilis on substrates mostly of vegetable Crude ash
origin such as molasses, sugar syrup, alcohol, Propionic acid if > 0,5 %
distillery residues, cereals and products containing
starch, fruit juice, whey, lactic acid, sugar, hydrolysed
vegetable fibres and fermentation nutrients such as
ammonia or mineral salts4.7.2022 EN Official Journal of the European Union L 177/65
12.1.12 Yeasts products All yeasts32 and parts(1)thereof obtained by cracking Moisture if < 75 % or >
and/or fractionation of yeast cells from 97 %
Saccharomyces bayanus, Saccharomyces cerevisiae,
Saccharomyces pastorianus, Saccharomyces
carlsbergensis, Kluyveromyces lactis, Kluyveromyces
marxianus, Metschnikowia pulcherrima, Metschnikowia
fructicola, Torulaspora delbrueckii, Cyberlindnera
jadinii(2), 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
12.1.13 Single cell proteins from Protein products obtained by fermentation with Crude protein
bacteria(4) bacteria on a substrate/culture medium consisting Crude ash
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
12.1.14 Inactivated bacteria and Whole bacteria or their parts (1) obtained from Crude ash
parts thereof(4) 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
12.2.8 Bacterial biomass rich in Protein rich co-products obtained from the Crude protein
protein(4) production of amino acids, vitamins, organic acids, Crude ash
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
hydrolysedL 177/66 EN Official Journal of the European Union 4.7.2022
12.2.9 Fungal biomass(4) Protein rich co-products obtained from the Crude protein
production of products such as enzymes, vitamins Crude ash
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
12.3.1 Vinasses [condensed Co-products derived from the industrial processing Crude protein
molasses soluble] of musts/worts issued from microbial fermentation Substrate and indication
processes such as alcohol, organic acids or yeast of production process as
manufacture. They are composed of the appropriate
liquid/paste fraction obtained after the separation
of the fermentation musts/worts. They may also
include dead cells and/or parts (1) thereof of the
fermentation micro-organisms used
12.3.2 Co-products of (salts of) Co-products from the production of amino acids Crude protein
amino-acids and their salts by fermentation with Escherichia coli Crude ash
production(4) 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
12.3.3 Co-products of enzymes Co-products from the production of enzymes by Crude protein
production(4) fermentation with Aspergillus niger, Aspergillus Crude ash
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
12.3.4 Bacterial product rich in Product containing 3-hydroxybutyrate Butyrate
polyhydroxybutyrate and 3-hydroxyvalerate, produced via fermentation
with Cupriavidus necator, and non-viable bacterial
protein meal remaining from the producing
bacteria and fermentation broth
12.3.5 Bacterial product rich in Ammonium lactate (CH CHOHCOONH ) rich Nitrogen
3 4
ammonium lactate(4) product from fermentation with Lactobacillus Crude ash
delbrueckii ssp. bulgaricus and other Lactobacillaceae, Potassium if > 1,5 %
Lactococcus lactis, Leuconostoc mesenteroides, Magnesium if > 1,5 %,
Streptococcus thermophiles or Bifidobacterium spp., sodium if > 1,5 %
containing not less than 5,6 % nitrogen4.7.2022 EN Official Journal of the European Union L 177/67
12.3.6 Co-product from the Liquid co-product from the cristallisation of food Gluconic acid
production of glucono- grade glucono-delta-lactone obtained by
delta-lactone, rich in fermentation with Gluconobacter oxydans or
gluconic acid(4) Aspergillus niger. It contains a minimum of 50 % of
gluconic acid
(1) The used name of the yeast strains may vary from the scientific taxonomy. Therefore, synonyms of the yeast strains listed could also be
used.
(2) Parts means any soluble and insoluble fractions of the microorganism including from the membrane or the inner parts of the cell.
(3) Shall not be cultivated on n-alkanes (Annex III to Regulation (EU) No 767/2009, as amended).
(4) 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”).
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 Name1 Description Compulsory declarations
13.1.1 Products from the bakery Products obtained during and from the production Starch
and pasta industry of bread, biscuits, wafers or pasta Total sugars, calculated as
sucrose,
Crude fat, if > 5 %
13.1.2 Products from the pastry Products obtained during and from the production Starch
industry of pastry and cakes Total sugars, calculated as
sucrose,
Crude fat, if > 5 %
13.1.3 Products of the breakfast Substances or products that are intended or where it Crude protein, if > 10 %
cereal manufacture is reasonable to expect that they can be consumed by Crude fibre
humans in their processed, partially processed or Crude oils/fats, if > 10 %,
unprocessed forms Starch, if > 30 %
Total sugars, calculated as
sucrose, if > 10 %
13.1.4 Products from the Products obtained during and from the production Starch
confectionery industry of sweets, including chocolate goods Crude fat, if > 5 %
Total sugars, calculated as
sucrose
13.1.5 Products of the ice-cream Products obtained during the production of ice- Starch
industry cream Total sugars, calculated as
sucrose,
Crude fat
13.1.6 Products and co-products Products obtained when processing fresh fruit and Starch
from processing fresh vegetables (including peel, whole pieces of fruit/ Crude fibre
fruits and vegetables17 vegetables, and mixtures thereof). They may have Crude fat, if > 5 %
been frozen Ash insoluble in HCl, if
> 3,5 %L 177/68 EN Official Journal of the European Union 4.7.2022
13.1.7 Products from the Products obtained from freezing or drying whole Crude Fibre
processing of plants17 plants15 or their parts
13.1.8 Products from processing Products obtained from freezing or drying spices Crude protein, if > 10 %
of spices and seasonings17 and seasonings or their parts Crude fibre
Crude oils/fats, if > 10 %,
Starch, if > 30 %
Total sugars, calculated as
sucrose, if > 10 %
13.1.9 Products from the Products obtained from crushing, grinding, freezing Crude Fibre
processing of herbs17 or drying herbs or their parts
13.1.10 Products from the potato Products obtained when processing potatoes. They Starch
processing industry may have been frozen Crude fibre
Crude fat, if > 5 %
Ash insoluble in HCl, if
> 3,5 %
13.1.11 Products and co-products Substances from the sauces-production that are Crude fat
of the sauces production intended or where it is reasonable to expect that
they can be consumed by humans in their
processed, partially processed or unprocessed forms
13.1.12 Products and co-products Products and co-products of the savoury snacks Crude fat
from the savoury snacks industry obtained during and from the production
industry of savoury snacks — potato chips, potato and/or
cereal based snacks (direct extruded, dough based
and pelleted snacks) and nuts
13.1.13 Products from the ready- Products obtained during the production of ready- Crude fat, if > 5 %
to-eat food industry to-eat food(1)
13.1.14 Plants co-products from Solid products from plants (including berries and Crude protein, if > 10 %
spirits production seeds such as anise) obtained after maceration of Crude fibre
these plants in an alcoholic solution or after Crude oils/fats, if > 10 %
alcoholic evaporation/distillation, or both, in the
elaboration of flavourings for the spirits
production. These products must be distilled to
eliminate the alcoholic residue
13.1.15 Feed beer Product of the brewing process which is not Alcohol content
marketable as a human beverage Moisture if < 75 %
13.1.16 Sweet flavored drink Products from the soft drink industry obtained from Total sugars, calculated as
the production of sweet flavoured soft drinks or sucrose.
from unpacked non-marketable sweet-flavoured Moisture if > 30 %
soft drinks4.7.2022 EN Official Journal of the European Union L 177/69
13.1.17 Fruit Syrup Products from the fruit syrup industry obtained Total sugars, calculated as
from the manufacture of fruit syrup for human sucrose
consumption Moisture if > 30 %
13.1.18 Sweet flavored syrup Products from the sweet flavored syrup industry Total sugars, calculated as
obtained from the production of syrup or from sucrose.
unpacked non-marketable syrup Moisture if > 30 %
13.1.19 Used food factory Vegetable oils having been used by food business Moisture, if > 1 %
vegetable oils 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
13.2.1 Caramelised sugars Product obtained by the controlled heating of any Total sugars, calculated as
sugar 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 Moisture if > 30 %
aqueous solution of nutritive saccharides obtained
through hydrolysis from starch
13.2.5 Glucose molasses Product produced during refining process of glucose Total sugars, calculated as
syrups 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 Amino sugar (monosaccharide) being part of the Sodium or Potassium, as
(Chitosamine)(2) structure of the polysaccharides chitosan and applicable
chitin. Produced by the hydrolysis of crustacean
and other arthropod exoskeletons or by
fermentation of grain such as corn or wheat
13.2.9 Xylo-oligosaccharide Chains of xylose molecules linked with β1–4 bonds Moisture if > 5 %
with degree of polymerization ranging from 2 to 10
and produced from enzymatic hydrolysis of various
feedstocks rich in hemicellulose
13.2.10 Gluco-oligosaccharide Product obtained by either fermentation or Moisture if > 28 %
hydrolysis and/or physical thermal treatment of
glucose polymers, glucose, sucrose and maltoseL 177/70 EN Official Journal of the European Union 4.7.2022
13.2.11 Fructo-oligosaccharides Product obtained from sugar from sugar beet or Moisture if > 28 %
sugar cane through an enzymatic process or from
physical treatment of fresh cultivated pasture grass
13.2.12 Trehalose Non-reducing disaccharide consisting in two trehalose if < 98,0 % (on
glucose moieties linked by an α-1,1-glucosidic anhydrous base),
bond. It is produced from liquefied starch further moisture if > 11,0 %
to multistep enzymatic process.
13.3.1 Starch(3) Starch Starch
13.3.2 Starch(3), pre-gelatinised Product consisting of starch expanded by heat Starch
treatment
13.3.3 Starch(3)mixture Product consisting of native and/or modified food Starch
starch obtained from different botanical sources
13.3.4 Starch(3)hydrolysates Product from starch hydrolysis liquor filtration Moisture if < 25 % or
cake which consists of the following: protein, starch, > 45 %
polysaccharides, fat, oil and filter aid (e.g. If moisture < 25 %:
diatomaceous earth, wood fibre) — 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(4) 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 Mannitol25 Product obtained by hydrogenation or fermentation
and consisting of reduced glucose and/or fructose
13.5.4 Xylitol25 Product obtained by hydrogenation and
fermentation of xylose
13.5.5 Sorbitol25 Product obtained by hydrogenation of glucose
13.6.1 Acid oils from chemical Product obtained during the deacidification of oils Crude fat
refining(5) and fats of vegetable or animal origin by means of Moisture if > 1 %
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
13.6.2 Fatty acids esterified with Glycerides obtained by esterification of fatty acids Moisture if > 1 %
glycerol26 with glycerol. May contain up to 50 ppm nickel Crude fat
from hydrogenation Nickel if > 20 ppm4.7.2022 EN Official Journal of the European Union L 177/71
13.6.3 Mono di and tri glycerides Product consisting of reaction mass of mono-, di- Crude fat
of fatty acids26 and triesters of glycerol with fatty acids. Nickel if > 20 ppm
They may contain small amounts of free fatty acids
and up to 7 % glycerol.
May contain up to 50 ppm Nickel from
hydrogenation
13.6.4 Salts of fatty acids26 Product obtained by reaction of fatty acids with at Crude fat (after
least 4 carbon atoms with calcium, magnesium, hydrolysis)
sodium or potassium hydroxides, oxides or salts. Moisture
May contain up to 50 ppm nickel from Ca or Na or K or Mg (when
hydrogenation appropriate)
Nickel if > 20 ppm
13.6.5 Fatty acid distillates from Product obtained during the deacidification of oils Crude fat
physical refining(3) and fats of vegetable or animal origin by means of Moisture if > 1 %
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
13.6.6 Crude fatty acids(3),(6) Product obtained by fermentation of organic matter, Crude fat
by enzymatic interesterification of oil or by oil/fat Moisture if > 1 %
splitting. By definition it consists of crude fatty Nickel if > 20 ppm
acids C -C , aliphatic, linear, monocarboxylic,
4 24
saturated and unsaturated. May contain up to
50 ppm nickel in case it has undergone
hydrogenation
13.6.7 Pure distilled fatty Product obtained by the distillation of crude fatty Crude fat
acids(3),(4) acids produced by fermentation of organic matter, Moisture if > 1 %
by enzymatic interesterification of oil or by oil/fat Nickel if > 20 ppm
splitting potentially plus hydrogenation. By
definition it consists of pure distilled fatty acids
C -C , aliphatic, linear, monocarboxylic, saturated
4 24
and unsaturated.
May contain up to 50 ppm Nickel in case it has
undergone hydrogenation
13.6.8 Soap stocks(3) Product obtained during the deacidification of Moisture if < 40 and
vegetable oils and fats by means of aqueous > 50 %
calcium, magnesium, sodium or potassium Ca or Na or K or Mg, as
hydroxide solution, containing salts of fatty acids, appropriate
oils or fats and natural components of seeds, fruits
or animal tissues such as mono- and diglycerides,
crude lecithin and fibres
13.6.9 Mono- and diglycerides of Mono- and diglycerides of fatty acids with at least 4 Crude fat
fatty acids esterified with carbon atoms esterified with organic acids
organic acids26L 177/72 EN Official Journal of the European Union 4.7.2022
13.6.10 Sucrose esters of fatty Esters of saccharose and fatty acids Total sugars, calculated as
acids26 sucrose
Crude fat
13.6.11 Sucroglycerides of fatty Mixture of esters of saccharose and mono and Total sugars, calculated as
acids26 di-glycerides of fatty acids sucrose
Crude fat
13.6.12 Palmitoylglucosamine Lipid organic compound present in the roots of Crude fat
many plants and particularly in most leguminous Moisture if > 2 %
plants. Palmitoylglucosamine (C H NO ) is
22 43 6
produced by acylation of D-glucosamine with
palmitic acid. May contain up to 0,5 % acetone
13.6.13 Salt of lactylates of fatty Non-glyceride ester of fatty acids. The product can Crude fat
acids be a calcium, magnesium, sodium or potassium salt Moisture if > 1 %
of fatty acids esterified with lactic acid. It may Nickel if > 20 ppm
contain the salts of free fatty acids and lactic acid Ca or Na or K or Mg as
appropriate
13.6.14 Palmitoylethanolamide Lipid organic compound present in soy lecithin, Crude fat
eggs and other feed sources. Moisture if > 2 %
Palmitoylethanolamide (C H NO ) is produced
18 37 2
by synthesis from the reaction of palmitic acid
with ethanolamine
13.8.1 Glycerine, crude Co-product obtained from: Glycerol
[Glycerol, crude] — the oleochemical process of oil/fat splitting to Potassium if > 1,5 %
obtain fatty acids and sweet water, followed by Sodium if > 1,5 %
concentration of the sweet water to get crude Nickel if > 20 ppm
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
hydrogenation4.7.2022 EN Official Journal of the European Union L 177/73
13.8.2 Glycerine Product obtained from: Glycerol if < 99 % on dry
[Glycerol] — the oleochemical process of (a) oil/fat splitting matter basis
followed by concentration of sweet waters and Sodium if > 0,1 %
refining by distillation (see part B, glossary of Potassium if > 0,1 %
processes, entry 20) or ion-exchange process; Nickel if > 20 ppm
(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 dis
tillation 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 gly
cerol and distillation.
May contain up to 50 ppm nickel from hydro
genation
13.9.1 Methyl sulphonyl Organo-sulfur compound ((CH ) SO ) obtained by Sulphur
32 2
methane chemical synthesis which is identical to the naturally
occurring source in plants
13.10.1 Peat Product from the natural decomposition of plant Crude Fibre
(mainly sphagnum) in anaerobic and oligotrophic
environment
13.10.2 Leonardite Product that is a naturally occurring mineral Crude Fibre
complex of phenolic hydrocarbons, also known as
humate, which originates from the decomposition
of organic matter over the course of millions of years
13.11.1 Propylene glycol; Organic compound (a diol or double alcohol) with
[1,2-propanediol]; formula C H O . It is a viscous liquid with a faintly
3 8 2
[propane-1,2-diol] 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 Mono-esters of propylene glycol and fatty acids, Propylene glycol
glycol and fatty acids26 alone or in mixtures with di-esters Crude fat
13.12.1 Hyaluronic acid36 Glucosamineglucan (polysaccharide) with repeating Sodium or Potassium, as
unit consisting of an amino sugar (N-acetyl-D- applicable
glucosamine) and D-glucuronic acid present in the
skin, synovial fluid and the umbilical cord,
produced, for example, from animal tissue or by
bacterial fermentationL 177/74 EN Official Journal of the European Union 4.7.2022
13.12.2 Chondroitin sulphate36 Product obtained by extraction from tendons, bones Sodium
and other animal tissues containing cartilage and
soft connective tissues, or by sulphation of
chondroitin isolated from microbial fermentation
(1) 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).
(2) The name shall be supplemented by the words ‘from animal tissues’ or ‘from fermentation’, as appropriate.
(3) The name shall be supplemented by the indication of the botanical origin.
(4) With the exception of mannitol, sorbitol and xylitol.
(5) The name shall be supplemented by the indication of the botanical or animal origin, as appropriate.
(6) The name of the feed materials shall be supplemented by the words “from splitting”, “from fermentation” or “from enzymatic
transesterification”, as appropriate.