| | |
| | |
| | |
2. | Any type of cheese or mixture of cheese, where the labelling and presentation of the food does not refer to a specific type of cheese |
|
| | |
3. | Pressed, expeller or refined cocoa butter |
|
| | |
| | Colouring or colouring matter |
|
5. | Any crystallised fruit or mixture of crystallised fruits not exceeding 10% of the weight of the food |
|
| | |
6. | Anhydrous dextrose and dextrose monohydrate |
|
| | |
7. | Any of the following gums: Acacia, carob, gellan, ghatti, guar, karaya, tara, tragacanth and xanthan gums |
|
| | |
8. | Any emulsifier or stabiliser |
|
| | Emulsifier/stabiliser or emulsifying/stabilising agent |
|
9. | Any refined fat, other than pork fat, lard and beef fat |
|
| | Animal fat or vegetable fat, as applicable |
|
10. | Any species of fish, where the labelling and presentation of the food does not refer to a specific species of fish |
|
| | |
| | Flavour or flavouring, qualified by the words “natural”, “nature identical” or “artificial”, or a combination of any of these words, if applicable |
|
12. | Any herb, part of a herb or mixture of herbs not exceeding 2% by weight either singly or in combination in the food |
|
| | Herbs or mixed herbs as applicable |
|
13. | Any type of imitation cream |
|
| | |
14. | Any milk product containing a minimum of 50% milk protein (mass/mass) in dry matter |
|
| | |
15. | Any of the following modified starches: Dextrin roasted starch, acid‑treated starch, alkaline‑treated starch, bleached starch, oxidised starch, enzyme‑treated starch, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, starch acetate, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenyl succinate and acetylated oxidised starch |
|
| | |
16. | Any type of poultry meat, where the labelling and presentation of the food does not refer to a specific type of poultry meat |
|
| | |
17. | Any spice or mixture of spices or spice extracts not exceeding 2% by weight, either singly or in combination in the food |
|
| | Spice, spices or mixed spices as applicable |
|
18. | Any type of starch, other than any chemically modified starch |
|
| | |
| | |
20. | Any deodorised edible vegetable oil that is fully hydrogenated or not hydrogenated, when forming an ingredient of any food other than edible fats and oils |
|
| | Vegetable oil or vegetable fat, qualified by the words “fully hydrogenated”, if applicable |
|