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Introductory Text
1.Citation, application and commencement
2.General interpretation
3.Definition of “honey” and different types of honey
4.Application of the naming requirements
5.Honey
6.Baker's honey
7.Blossom honey and nectar honey
8.Chunk honey and cut comb in honey
9.Comb honey
10.Drained honey
11.Extracted honey
12.Filtered honey
13.Honeydew honey
14.Pressed honey
15.Compositional requirements
16.Additional labelling requirements
17.Penalties and Enforcement
17A.Methods of analysis
18.Application and modification of provisions of the Act
19.Revocations
20.Amendment of the Food Information (Scotland) Regulations 2014
21.Transitional provision
Signature
SCHEDULE
Compositional criteria
PART 1 General compositional criteria
1.The honey consists essentially of different sugars, predominantly fructose and...
2.The colour varies from nearly colourless to dark brown.
3.The consistency can be fluid, viscous or partly or entirely...
4.The flavour and aroma vary but are derived from the...
5.No food ingredient has been added, including any food additive....
6.No other additions have been made to the honey except...
7.It must, as far as possible, be free from organic...
8.It must not— (a) have any foreign tastes or odours;...
9.Paragraph 8 does not apply to baker's honey.
10.No pollen or constituent particular to honey may be removed...
11.Paragraph 10 does not apply to filtered honey.
PART 2 Detailed compositional criteria
Explanatory Note