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The Processed Cereal-based Foods and Baby Foods for Infants and Young Children (Scotland) Regulations 2004

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Regulations 5(4) and 8(1)(d)

SCHEDULE 3ESSENTIAL COMPOSITION OF BABY FOODS

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

1.  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:

  • 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,

  • 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,

  • 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 per cent by weight of the total product,

  • 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,

  • 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 per cent by weight of the total product,

  • 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,

  • the total 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 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:

  • the protein from the dairy 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).

1.5.  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).

1.6.  Sauces presented as an accompaniment to a meal are exempt from the requirements of paragraph 1.1 to 1.5.

1.7.  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 paragraph 1.1 to 1.5.

1.8.  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.

2.  Carbohydrates

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.

3.  Fat

3.1.  For products referred to in paragraph 1.1 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).

4.  Sodium

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 or puddings except for technological purposes.

5.  Vitamins

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.

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