The Processed Cereal-based Foods and Baby Foods for Infants and Young Children (England) Regulations 2003

Protein

1.—(1) If meat, poultry, fish, offal or other traditional source of protein are the only ingredients mentioned in the name of the product, then—

(a) the named meat, poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 40 per cent by weight of the total product;

(b) each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25 per cent, by weight, of total named protein sources;

(c) the total protein from the named sources shall not be less than 1.7 g / 100 kJ (7 g / 100 kcal).

(2) If meat, poultry, fish, offal or other traditional source of protein, singularly or in combination, are mentioned first in the name of the product, whether or not the product is presented as a meal, then—

(a) the named poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 10 per cent by weight of the total product;

(b) each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25 per cent by weight, of total named protein sources;

(c) the protein from the named sources shall not be less than 1 g / 100 kJ (4 g / 100 kcal).

(3) If meat, poultry, fish, offal or other traditional source of protein, singularly or in combination are mentioned, but not first, in the name of the product, whether or not the product is presented as a meal, then—

(a) the named meat, poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 8 per cent by weight of the total product;

(b) each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25 per cent, by weight, of total named protein sources;

(c) the total protein from the named sources shall not be less than 0.5 g / 100 kJ (2.2 g / 100 kcal);

(d) the total protein in the product from all sources shall not be less than 0.7 g / 100 kJ (3 g / 100 kcal).

(4) If cheese is mentioned together with other ingredients in the name of a savoury product, whether or not the product is presented as a meal, then—

(a) the protein from the dairy sources shall not be less than 0.5 g / 100 kJ (2.2 g / 100 kcal);

(b) the total protein in the product from all sources shall not be less than 0.7 g / 100 kJ (3 g / 100 kcal).

(5) If the product is designated on the label as a meal, but does not mention meat, poultry, fish, offal or other traditional source of protein in the name of the product, the total protein in the product from all sources shall not be less than 0.7 g / 100 kJ (3 g /100 kcal).

(6) Sauces presented as an accompaniment to a meal are exempt from the requirements of sub-paragraphs (1) to (5).

(7) Sweet dishes that mention dairy products as the first or only ingredient in the name shall contain not less than 2.2 g dairy protein / 100 kcal. All other sweet dishes are exempt from the requirements in sub-paragraphs (1) to (5).

(8) The addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein present, and only in the proportions necessary for that purpose.