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Processed Cereal-based Foods and Baby Foods for Infants and Young Children Regulations (Northern Ireland) 1997

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Regulation 1, 4(1)(d)(i) and 5(b)

SCHEDULE 1Processed Cereal-based Foods for Infants and Young Children

Part ICategories of Processed Cereal-Based Foods for Infants and Young Children

1.  Simple cereals which are or have to be reconstituted with milk or other appropriate nutritious liquids.

2.  Cereals with an added high protein food which are or have to be reconstituted with water or other protein-free liquid.

3.  Pastas which are to be used after cooking in boiling water or other appropriate liquids.

4.  Rusks and biscuits which are to be used either directly or after pulverisation with the addition of water, milk or other suitable liquids.

Part IIEssential Composition of Processed Cereal-Based Foods for Infants and Young Children

The requirements concerning nutrients refer to the products ready for use, marketed as such or reconstituted as instructed by the manufacturer.

Cereal content

1.  Processed cereal-based foods are prepared primarily from one or more milled cereals and/or starchy root products.

The amount of cereal and/or starchy root shall not be less than 25% of the final mixture on a dry weight for weight basis.

Protein

2.—2.1. For products mentioned in paragraphs 2 and 4 of Part I the protein content shall not exceed 1.3 g/100 kJ (5.5 g/100 kcal).

2.2. For products mentioned in paragraph 2 of Part I the added protein shall not be less than 0.48 g/100 kJ (2 g/100 kcal).

2.3. For biscuits mentioned in paragraph 4 of Part I made with the addition of a high protein food, and presented as such, the added protein shall not be less than 0.36 g/100 kJ (1.5 g/100 kcal).

2.4. The chemical index of the added protein shall be equal to at least 80% of that of the reference protein (casein as defined in Schedule 3), or the protein efficiency ratio, (PER) of the protein in the mixture shall be equal to at least 70% of that of the reference protein. In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture, and only in the proportions necessary for that purpose.

Carbohydrates

3.—3.1. If sucrose, fructose, glucose syrups or honey are added to products mentioned in paragraphs 1 and 4 of Part I:

  • the amount of added carbohydrates from these sources shall not exceed 1.8 g/100 kJ (7.5 g/100 kcal),

  • the amount of added fructose shall not exceed 0.9 g/100 kJ (3.75 g/100 kcal).

3.2. If sucrose, fructose, glucose syrups or honey are added to products mentioned in paragraph 2 of Part I:

  • the amount of added carbohydrates from these sources shall not exceed 1.2 g/100 kJ (5 g/100 kcal),

  • the amount of added fructose shall not exceed 0.6 g/100 kJ (2.5 g/100 kcal).

Fat

4.—4.1. For products mentioned in paragraphs 1 and 4 of Part I the fat content shall not exceed 0.8 g/100 kJ (3.3 g/100 kcal).

4.2. For products mentioned in paragraph 2 of Part I the fat content shall not exceed 1.1 g/100 kJ (4.5 g/100 kcal). If the fat content exceeds 0.8 g/100 kJ (3.3 g/100 kcal):

(a)the amount of lauric acid shall not exceed 15% of the total fat content;

(b)the amount of myristic acid shall not exceed 15% of the total fat content;

(c)the amount of linoleic acid (in the form of glycerides = linoleates) shall not be less than 70 mg/100 kJ (300 mg/100 kcal) and shall not exceed 285 mg/100 kJ (1200 mg/100 kcal).

Minerals

Sodium
  • 5.—5.1. sodium salts may only be added to processed cereal-based foods for technological purposes

  • the sodium content of processed cereal-based foods shall not exceed 25 mg/100 kJ (100 mg/100 kcal).

Calcium

5.2 5.2.1. For products mentioned in paragraph 2 of Part I the amount of calcium shall not be less than 20 mg/100 kJ (80 mg/100 kcal).

5.2.2.For products mentioned in paragraph 4 of Part I manufactured with the addition of milk (milk biscuits) and presented as such, the amount of calcium shall not be less than 12 mg/100 kJ (50 mg/100 kcal).

Vitamins

6.—6.1 For processed cereal-based foods the amount of thiamin shall not be less than 25μg/100 kJ (100 μg/100 kcal).

6.2 For products mentioned in paragraph 2 of Part I:

Per 100 kJPer 100 kcal
MinimumMaximumMinimumMaximum
1

RE = all trans retinol equivalents

2

In the form of cholecalciferol, of which 10 μg = 400 i.u. of vitamin D

These limits are also applicable if vitamins A and D are added to other processed cereal-based foods.

Vitamin A (μg RE)1144360180
Vitamin D (μg)20.250.7513

Regulation 4(1)(d)(ii) and 5(b)

SCHEDULE 2Essential Composition of Baby Foods for Infants and Young Children

The requirements concerning nutrients refer to the products ready for use, marketed as such or reconstituted as instructed by the manufacturer.

Protein

1.—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:

  • the named meat, poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 40% by weight of the total product,

  • each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25%, by weight, of total named protein sources,

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

1.2. 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:

  • the named poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 10% by weight of the total product,

  • each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25%, by weight, of total named protein sources,

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

1.3. 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:

  • the named meat, poultry, fish, offal or other traditional protein source, in total, shall constitute not less than 8% by weight of the total product,

  • each named meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25%, by weight, of total named protein sources,

  • the protein from the named sources shall not be less than 0.5 g/100 kJ (2.2 g/100 kcal).

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

1.4. 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).

1.5 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.

Carbohydrates

2.  The quantities of total carbohydrates present in fruit and vegetable juices and nectars, fruit-only dishes, and desserts or puddings shall not exceed:

  • 10 g/100 ml for vegetable juices and drinks based on them,

  • 15 g/100 ml for fruit juices and nectars and drinks based on them,

  • 20 g/100 g for fruit-only dishes,

  • 25 g/100 g for desserts and puddings,

  • 5 g/100 g for other non-milk-based drinks.

Fat

3.—3.1. For products referred to in paragraph 1.1 of this Schedule if meat or cheese are the only ingredients or are mentioned first in the name of a product the total fat in the product from all sources shall not exceed 1.4 g/100 kJ (6 g.100 kcal).

3.2. For all other products the total fat in the product from all sources shall not exceed 1.1 g/100 kJ (4.5 g/100 kcal).

Sodium

4.—4.1. The final sodium content in the product shall be either not more than 48 mg/100 kJ (200 mg/100 kcal) or not more than 200 mg per 100 g. However, if cheese is the only ingredient mentioned in the name of the product, the final sodium content in the product shall not be more than 70 mg/100 kJ (300 mg/100 kcal).

4.2. Sodium salts may not be added to products based on fruit, nor to desserts, puddings except for technological purposes.

Vitamins

5.  Vitamin C—

  • In a fruit juice, nectar, or vegetable juice the final content of vitamin C in the product shall be either not less than 6 mg/100 kJ (25 mg/100 kcal) or not less than 25 mg per 100 g.

Vitamin A—

  • In vegetable juices, the final content of vitamin A in the product shall be not less than 25 μg RE/100 kJ (100 μg RE/100 kcal) and, for the purposes of this paragraph, RE = all trans retinol equivalents.

  • Vitamin A shall not be added to other baby foods.

Vitamin D—

  • Vitamin D shall not be added to baby foods.

Regulation 5(b) and paragraph 2.4 of Schedule 1

SCHEDULE 3Amino Acid Composition of Casein

Amino Acid(g per 100g of protein)
Arginine3.7
Cystine0.3
Histidine2.9
Isoleucine5.4
Leucine9.5
Lysine8.1
Methionine2.8
Phenylalanine5.2
Threonine4.7
Tryptophan1.6
Tyrosine5.8
Valine6.7

Regulation 4(2) and 5(c)

SCHEDULE 4Nutritional Substances

Vitamins

  • 1.  Vitamin A—

  • Retinol

  • Retinyl acetate

  • Retinyl palmitate

  • Betacarotene

  • Vitamin D—

  • Vitamin D2 (= ergocalciferol)

  • Vitamina D3 (= cholecalciferol)

  • Vitamin B1

  • Thiamin hydrochloride

  • Thiamin mononitrate

  • Vitamin B2

  • Riboflavin

  • Riboflavin-5'-phosphate, sodium

  • Niacin—

  • Nicotinamide

  • Nicotinic acid

  • Vitamin B6

  • Pyridoxine hydrochloride

  • Pyridoxine-5-phosphate

  • Pyridoxine dipalmitate

  • Pantothenic acid—

  • D-pantothenate, calcium

  • D-pantothenate, sodium

  • Dexpanthenol

  • Folate—

  • Folic Acid

  • Vitamin B12

  • Cyanocobalamin

  • Hydroxocobalamin

  • Biotin—

  • D-biotin

  • Vitamin C—

  • L-ascorbic acid

  • Sodium L-ascorbate

  • Calcium L-ascorbate

  • 6-palmityl-L-ascorbic acid (ascorbyl palmitate)

  • Potassium ascorbate

  • Vitamin K—

  • Phylloquinone (phytomenadione)

  • Vitamin E—

  • D-alpha tocopherol

  • DL-alpha tocopherol

  • D-alpha tocopherol acetate

  • DL-alpha tocopherol acetate

Amino acids

L-arginine} and their hydrochlorides
L-cystine
L-histidine
L-isoleucine
L-leucine
L-lysine
L-cysteine
  • L-methionine

  • L-phenylalanine

  • L-threonine

  • L-tryptophan

  • L-tyrosine

  • L-valine

Others

  • 3.  Choline—

  • Choline chloride

  • Choline citrate

  • Choline bitartrate

  • Inositol

  • L-carnitine

  • L-carnitine hydrochloride

Salts of minerals and trace elements

  • 4.  Calcium—

  • Calcium carbonate

  • Calcium chloride

  • Calcium salts of citric acid

  • Calcium gluconate

  • Calcium glycerophosphate

  • Calcium lactate

  • Calcium oxide

  • Calcium hydroxide

  • Calcium salts of orthophosphoric acid

  • Magnesium—

  • Magnesium carbonate

  • Magnesium chloride

  • Magnesium salts of citric acid

  • Magnesium gluconate

  • Magnesium oxide

  • Magnesium hydroxide

  • Magnesium salts of orthophosphoric acid

  • Magnesium sulphate

  • Magnesium lactate

  • Magnesium glycerophosphate

  • Potassium—

  • Potassium chloride

  • Potassium salts of citric acid

  • Potassium gluconate

  • Potassium lactate

  • Potassium glycerophosphate

  • Iron—

  • Ferrous citrate

  • Ferric ammonium citrate

  • Ferrous gluconate

  • Ferrous lactate

  • Ferrous sulphate

  • Ferrous fumarate

  • Ferric diphosphate (ferric pyrophosphate)

  • Elemental iron (carbonyl + electrolytic + hydrogen-reduced)

  • Ferric saccharate

  • Sodium ferric diphosphate

  • Ferrous carbonate

  • Copper—

  • Copper-lysine complex

  • Cupric carbonate

  • Cupric citrate

  • Cupric gluconate

  • Cupric sulphate

  • Zinc—

  • Zinc acetate

  • Zinc citrate

  • Zinc lactate

  • Zinc sulphate

  • Zinc oxide

  • Zinc gluconate

  • Manganese—

  • Manganese carbonate

  • Manganese chloride

  • Manganese citrate

  • Manganese gluconate

  • Manganese sulphate

  • Manganese glycerophosphate

  • Iodine—

  • Sodium iodide

  • Potassium iodide

  • Potassium iodate

  • Sodium iodate

Regulation 4(3)

SCHEDULE 5Reference Values for Nutrition Labelling for Foods Intended for Infants and Young Children

NutrientLabelling reference value
Vitamin A(μg) 400
Vitamin D(μg) 10
Vitamin C(mg) 25
Thiamin(mg) 0.5
Riboflavin(mg) 0.8
Niacin equivalents(mg) 9
Vitamin B6(mg) 0.7
Folate(μg) 100
Vitamin B12(μg) 0.7
Calcium(mg) 400
Iron(mg) 6
Zinc(mg) 4
Iodine(μg) 70
Selenium(μg) 10
Copper(mg) 0.4

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