Regulation (EU) No 1169/2011 of the European Parliament and of the CouncilShow full title

ANNEX VII U.K. INDICATION AND DESIGNATION OF INGREDIENTS

PART A — U.K. SPECIFIC PROVISIONS CONCERNING THE INDICATION OF INGREDIENTS BY DESCENDING ORDER OF WEIGHT

Category of ingredient	Provision concerning indication by weight
1. Added water and volatile products	Shall be listed in order of their weight in the finished product. The amount of water added as an ingredient in a food shall be calculated by deducting from the total amount of the finished product the total amount of the other ingredients used. This amount shall not be required to be taken into consideration if it does not exceed 5 % by weight of the finished product. This derogation does not apply to meat, meat preparations, unprocessed fishery products and unprocessed bivalve molluscs
2. Ingredients used in concentrated or dehydrated form and reconstituted at the time of manufacture	May be listed in order of weight as recorded before their concentration or dehydration
3. Ingredients used in concentrated or dehydrated foods, which are intended to be reconstituted by the addition of water	May be listed in order of proportion in the reconstituted product provided that the list of ingredients is accompanied by an expression, such as ‘ingredients of the reconstituted product’, or ‘ingredients of the ready-to-use product’
4. Fruit, vegetables or mushrooms, none of which significantly predominates in terms of weight and which are used in proportions that are likely to vary, used in a mixture as ingredients of a food	May be grouped together in the list of ingredients under the designation ‘fruit’, ‘vegetables’ or ‘mushrooms’ followed by the phrase ‘in varying proportions’, immediately followed by a list of the fruit, vegetables or mushrooms present. In such cases, the mixture shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the fruit, vegetables or mushrooms present
5. Mixtures of spices or herbs, where none significantly predominates in proportion by weight	May be listed in different order provided that that list of ingredients is accompanied by an expression such as ‘in variable proportion’
6. Ingredients constituting less than 2 % of the finished product	May be listed in a different order after the other ingredients
7. Ingredients, which are similar or mutually substitutable, likely to be used in the manufacture or preparation of a food without altering its composition, its nature or its perceived value, and in so far as they constitute less than 2 % of the finished product	May be referred to in the list of ingredients by means of the statement ‘contains … and/or …’, where at least one of no more than two ingredients is present in the finished product. This provision shall not apply to food additives or to ingredients listed in Part C of this Annex, and to substances or products listed in Annex II causing allergies or intolerances
8. Refined oils of vegetable origin	May be grouped together in the list of ingredients under the designation ‘vegetable oils’ followed immediately by a list of indications of specific vegetable origin, and may be followed by the phrase ‘in varying proportions’. If grouped together, vegetable oils shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the vegetable oils present. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil
9. Refined fats of vegetable origin	May be grouped together in the list of ingredients under the designation ‘vegetable fats’ followed immediately by a list of indications of specific vegetable origin, and may be followed by the phrase ‘in varying proportions’. If grouped together, vegetable fats shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the vegetable fats present. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat

PART B — U.K. DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF A CATEGORY RATHER THAN A SPECIFIC NAME

Without prejudice to Article 21, ingredients which belong to one of the categories of foods listed below and are constituents of another food may be designated by the name of that category rather than the specific name.

a Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).
b The diaphragm and the masseters are part of the skeletal muscles, while the heart, tongue, the muscles of the head (other than the masseters), the muscles of the carpus, the tarsus and the tail are excluded.
c For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned.
Definition of category of food	Designation
1. Refined oils of animal origin	‘Oil’, together with either the adjective ‘animal’, or the indication of specific animal origin. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil
2. Refined fats of animal origin	‘Fat’, together with either the adjective ‘animal’ or the indication of specific animal origin. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat
3. Mixtures of flour obtained from two or more cereal species	‘Flour’, followed by a list of the cereals from which it has been obtained, in descending order by weight
4. Starches, and starches modified by physical means or by enzymes	‘Starch’
5. All species of fish where the fish constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific species of fish	‘Fish’
6. All types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific type of cheese	‘Cheese’
7. All spices not exceeding 2 % by weight of the food	‘Spice(s)’ or ‘mixed spices’
8. All herbs or parts of herbs not exceeding 2 % by weight of the food	‘Herb(s)’ or ‘mixed herbs’
9. All types of gum preparations used in the manufacture of gum base for chewing gum	‘Gum base’
10. All types of crumbed baked cereal products	‘Crumbs’ or ‘rusks’ as appropriate
11. All types of sucrose	‘Sugar’
12. Anhydrous dextrose or dextrose monohydrate	‘Dextrose’
13. Glucose syrup and anhydrous glucose syrup	‘Glucose syrup’
14. All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof	‘Milk proteins’
15. Press, expeller or refined cocoa butter	‘Cocoa butter’
16. All types of wine as covered by [F1 Part 2 of Annex 7 to Regulation (EU) No 1308/2013 of the European Parliament and of the Council establishing a common organisation of the markets in agricultural products]	‘Wine’
17. Skeletal musclesb of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed the values indicated below and where the meat constitutes an ingredient of another food. Maximum fat and connective tissue contents for ingredients designated by the term ‘… meat’ a The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the hydroxyproline content multiplied by a factor of 8. Species Fat content Collagen/meat protein ratioa — Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating, 25 % 25 % — Porcines, 30 % 25 % — Birds and rabbits, 15 % 10 % If these maximum limits are exceeded, but all other criteria for the definition of ‘meat’ are satisfied, the ‘… meat’ content must be adjusted downwards accordingly and the list of ingredients must mention, in addition to the term ‘… meat’, the presence of fat and/or connective tissue. The products covered by the definition of ‘mechanically separated meat’ are excluded from this definition	‘… meat’ and the name(s)c of the animal species from which it comes
18. All types of products covered by the definition of ‘mechanically separated meat’	‘mechanically separated meat’ and the name(s)c of the animal species from which it comes

Textual Amendments

F1 Words in Annex 7 Pt. B substituted (31.12.2020) by The Food (Amendment) (EU Exit) Regulations 2019 (S.I. 2019/529), regs. 1, 5(29)(a); 2020 c. 1, Sch. 5 para. 1(1)

PART C — U.K. DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF THEIR CATEGORY FOLLOWED BY THEIR SPECIFIC NAME OR E NUMBER

Without prejudice to Article 21, food additives and food enzymes other than those specified in point (b) of Article 20 belonging to one of the categories listed in this Part must be designated by the name of that category, followed by their specific name or, if appropriate, E number. If an ingredient belongs to more than one of the categories, the category appropriate to the principal function in the case of the food in question shall be indicated.

• Acid

• Acidity regulator

• Anti-caking agent

• Anti-foaming agent

• Antioxidant

• Bulking agent

• Colour

• Emulsifier

• Emulsifying salts(1)

• Firming agent

• Flavour enhancer

• Flour treatment agent

• Foaming agent

• Gelling agent

• Glazing agent

• Humectant

• Modified starch(2)

• Preservative

• Propellent gas

• Raising agent

• Sequestrant

• Stabiliser

• Sweetener

• Thickener

PART D — U.K. DESIGNATION OF FLAVOURINGS IN THE LIST OF INGREDIENTS

1. Flavourings shall be designated either by the terms: U.K.

• ‘flavouring(s)’ or by a more specific name or description of the flavouring if the flavouring component contains flavourings as defined in points (b), (c), (d), (e), (f), (g) and (h) of Article 3(2) of Regulation (EC) No 1334/2008,

• ‘smoke flavouring(s)’, or ‘smoke flavouring(s) produced from food(s) or food category or source(s)’ (e.g. ‘smoke flavouring produced from beech’), if the flavouring component contains flavourings as defined in point (f) of Article 3(2) of Regulation (EC) No 1334/2008 and imparts a smoky flavour to the food.

2. The term ‘natural’ for the description of flavourings shall be used in accordance with Article 16 of Regulation (EC) No 1334/2008. U.K.

3. Quinine and/or caffeine used as a flavouring in the production or preparation of a food shall be mentioned by name in the list of ingredients immediately after the term ‘flavouring(s)’. U.K.

PART E — U.K. DESIGNATION OF COMPOUND INGREDIENTS

1. A compound ingredient may be included in the list of ingredients, under its own designation in so far as this is laid down by law or established by custom, in terms of its overall weight, and immediately followed by a list of its ingredients. U.K.

2. Without prejudice to Article 21, the list of ingredients for compound ingredients shall not be compulsory: U.K.

(a)

where the composition of the compound ingredient is defined in [F2 EU-derived domestic legislation in force or retained direct EU legislation in force], and in so far as the compound ingredient constitutes less than 2 % of the finished product; however, this provision shall not apply to food additives, subject to points (a) to (d) of Article 20;

(b)

for compound ingredients consisting of mixtures of spices and/or herbs that constitute less than 2 % of the finished product, with the exception of food additives, subject to points (a) to (d) of Article 20; or

(c)

where the compound ingredient is a food for which a list of ingredients is not required under [F3 EU-derived domestic legislation in force or retained direct EU legislation in force].

Textual Amendments

F2 Words in Annex 7 Pt. E(2)(a) substituted (31.12.2020) by The Food (Amendment) (EU Exit) Regulations 2019 (S.I. 2019/529), regs. 1, 5(29)(b)(i); 2020 c. 1, Sch. 5 para. 1(1)

F3 Words in Annex 7 Pt. E(2)(c) substituted (31.12.2020) by The Food (Amendment) (EU Exit) Regulations 2019 (S.I. 2019/529), regs. 1, 5(29)(b)(ii); 2020 c. 1, Sch. 5 para. 1(1)

(1)

Only for processed cheeses and products based on processed cheeses.

(2)

The specific name or E number shall not be required to be indicated.