The Feeding Stuffs (Wales) Regulations 2001

¹ Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	¹ Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	¹ Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	¹ Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.
² Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	² Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	² Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	² Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.
³ If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	³ If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	³ If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	³ If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.
⁴ Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	⁴ Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	⁴ Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	⁴ Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.
⁵ This name may be replaced by ‘corn gluten feed’.	⁵ This name may be replaced by ‘corn gluten feed’.	⁵ This name may be replaced by ‘corn gluten feed’.	⁵ This name may be replaced by ‘corn gluten feed’.
⁶ This name may be replaced by ‘extruded maize starch’.	⁶ This name may be replaced by ‘extruded maize starch’.	⁶ This name may be replaced by ‘extruded maize starch’.	⁶ This name may be replaced by ‘extruded maize starch’.
⁷ The name may be supplemented by the grain species.	⁷ The name may be supplemented by the grain species.	⁷ The name may be supplemented by the grain species.	⁷ The name may be supplemented by the grain species.
⁸ This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	⁸ This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	⁸ This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	⁸ This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
1.01	Oats	Grains of Avena sativa L. and other cultivars of oats.
1.02	Oat flakes	Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.	Starch
1.03	Oat middlings	By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.	Fibre
1.04	Oat hulls and bran	By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.	Fibre
1.05	Barley	Grains of Hordeum vulgare L.
1.06	Barley middling	By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.	Fibre
1.07	Barley protein	Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation.	ProteinStarch
1.08	Rice broken	By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.	Starch
1.09	Rice bran (brown)	By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.	Fibre
1.10	Rice bran (white)	By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.	Fibre
1.11	Rice bran with calcium carbonate	By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process.	FibreCalciumCarbonate
1.12	Fodder meal of parboiled rice	By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process.	FibreCalciumCarbonate
1.13	Ground fodder rice	Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal dehusked grains which are yellow or spotted.	Starch
1.14	Rice germ expeller	By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.	ProteinFatFibre
1.15	Rice germ, extracted	By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere	Protein
1.16	Rice starch	Technically pure rice starch	Starch
1.17	Millet	Grains of Panicum miliaceum L.
1.18	Rye	Grains of Secale cereale L.
1.19	Rye middlings ¹	By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste	Starch
1.20	Rye Feed	By-products of flour manufacture, obtained from screened rye. It consists principally of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.	Starch
1.21	Rye bran	By-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed.	Fibre
1.22	Sorghum	Grains of Sorghum bicolor (L.) Moench s.l.
1.23	Wheat	Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat
1.24	Wheat middlings ²	By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste.	Starch
1.25	Wheat feed	By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran	Fibre
1.26	Wheat bran ³	By-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed.	Fibre
1.27	Wheat germ	By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere	ProteinFat
1.28	Wheat gluten	Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch	Protein
1.29	Wheat gluten feed	By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added.	ProteinStarch
1.30	Wheat starch	Technically pure starch obtained from wheat	Starch
1.31	Pre-gelatinised Wheat starch	Product consisting of wheat starch largely expanded by heat treatment	Starch
1.32	Spelt	Grains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum
1.33	Triticale	Grains of Triticum X secale hybrid
1.34	Maize	Grains of Zea mays L.
1.35	Maize middlings ⁴	By-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in maize bran.	Fibre
1.36	Maize bran	By-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles.	Fibre
1.37	Maize germ expeller	By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	ProteinFat
1.38	Maize germ, extracted	By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	Protein
1.39	Maize gluten feed⁵	By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process	ProteinStarchFat, if > 4.5%
1.40	Maize gluten	Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch	Protein
1.41	Maize starch	Technically pure starch obtained from maize	Starch
1.42	Pre-gelatinised Maize starch ⁶	Product consisting of maize starch largely expanded by heat treatment	Starch
1.43	Malt culms	By-product of malting, consisting mainly of dried footlets of germinated cereals	Protein
1.44	Brewers' dried grains	By-product of brewing obtained by drying residues of malted and unmalted cereals and other starch products	Protein
1.45	Distillers' dried grains ⁷	By-product of alcohol distilling obtained by drying solid residues of fermented grain	Protein
1.46	Distillers' dark grains ⁸	By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added	Protein
¹ Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	¹ Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	¹ Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	¹ Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.
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² The name must be supplemented by the plant species.	² The name must be supplemented by the plant species.	² The name must be supplemented by the plant species.	² The name must be supplemented by the plant species.
Number	Name	Description	Compulsory declaration
(1)	(2)	(3)	(4)
2.01	Groundnut, partially decorticated, expeller	By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter).	ProteinFatFibre
2.02	Groundnut, partially decorticated, extracted	By-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter).	ProteinFibre
2.03	Groundnut, decorticated, expeller	By-product of oil manufacture, obtained by pressing of decorticated groundnuts.	ProteinFatFibre
2.04	Groundnut, decorticated extracted	By-product of oil manufacture, obtained by extraction of decorticated grounds.	ProteinFibre
2.05	Rape seed ¹	Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%).
2.06	Rape seed, expeller¹	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).	ProteinFatFibre
2.07	Rape seed, extracted¹	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).	Protein
2.08	Rape seed hulls	By-product obtained during dehulling of rape seeds.	Fibre
2.09	Safflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.	ProteinFibre
2.10	Copra expeller	By-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.	ProteinFatFibre
2.11	Copra, extracted	By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.	Protein
2.12	Palm kernel expeller	By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed.	ProteinFibreFat
2.13	Palm kernel, extracted	By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.	ProteinFibre
2.14	Soya (bean), toasted	Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g x min.).
2.15	Soya (bean), extracted, toasted	By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4mg N/g x min.).	ProteinFibre, if > 8%
2.16	Soya (bean), dehulled, extracted, toasted	By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter). (Urease activity maximum 0.5mg N/g x min.).	Protein
2.17	Soya (bean) protein concentrate	Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract.	Protein
2.18	Vegetable oil ²	Oil obtained from plants.	Moisture, if > 1%.
2.19	Soya (bean) hulls	By-product obtained during dehulling of soya beans.	Fibre
2.20	Cotton seed	Seeds of cotton Gossypium spp. from which the fibres have been removed.	ProteinFibreFat
2.21	Cotton seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter).	ProteinFibre
2.22	Cotton seed expeller	By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.	ProteinFibreFat
2.23	Niger seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HC1: maximum 3.4%).	ProteinFatFibre
2.24	Sunflower seed	Seeds of the sunflower Helianthus annuus L.
2.25	Sunflower seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower.	Protein
2.26	Sunflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter).	ProteinFibre
2.27	Linseed	Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%).
2.28	Linseed expeller	By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%).	ProteinFatFibre
2.29	Linseed, extracted	By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%).	Protein
2.31	Sesame seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HC1: maximum 5%).	ProteinFibreFat
2.32	Cocoa bean, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed.	ProteinFibre
2.33	Cocoa husks	Teguments of the dried and roasted beans of Theobroma cacao L.	Fibre
¹ This name must be supplemented by an indication of the nature of the heat treatment.	¹ This name must be supplemented by an indication of the nature of the heat treatment.	¹ This name must be supplemented by an indication of the nature of the heat treatment.	¹ This name must be supplemented by an indication of the nature of the heat treatment.
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Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
3.01	Chick peas	Seeds of Cicer arietinum L.
3.02	Guar meal, extracted	By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub.	Protein
3.03	Ervil	Seeds of Ervum ervilia L.
3.04	Chickling vetch ¹	Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment.
3.05	Lentils	Seeds of Lens culinaris a.o. Medik.
3.06	Sweet lupins	Seeds of Lupinus spp. Low in bitter seed content.
3.07	Beans, toasted	Seeds of Phaseolus or Vigna spp. Submitted to an appropriate heat treatment to destroy toxic lectines.
3.08	Peas	Seeds of Pisum spp.
3.09	Pea middlings	By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.	ProteinFibre
3.10	Pea bran	By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.	Fibre
3.11	Horse beans	Seeds of Vicia faba L. spp. faba var. equina Pers. And var. minuta (Alef.) Mansf.
3.12	Monantha vetch	Seeds of Vicia monanthos Desf.
3.13	Vetches	Seeds of Vicia sativa L. var. sativa and other varieties.
¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.
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² This name may be replaced by ‘tapioca’.	² This name may be replaced by ‘tapioca’.	² This name may be replaced by ‘tapioca’.	² This name may be replaced by ‘tapioca’.
³ This name may be replaced by ‘tapioca starch’.	³ This name may be replaced by ‘tapioca starch’.	³ This name may be replaced by ‘tapioca starch’.	³ This name may be replaced by ‘tapioca starch’.
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
4.01	(Sugar) beet pulp	By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. Vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).	Content of ash insoluble in HCl, if > 3.5% of dry matter.Total sugar calculated as sucrose, if > 10.5%.
4.02	(Sugar) beet molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar	Total sugar calculated as sucrose.Moisture, if > 28%.
4.03	(Sugar) beet pulp, molassed	By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).	Total sugar calculated as sucrose.Content of ash insoluble in HC1, if >3.5% of dry matter
4.04	(Sugar) beet vinasse	By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances	ProteinMoisture, if > 35%
4.05	(Beet) sugar ¹	Sugar extracted from sugar beet.	Sucrose
4.06	Sweet potato	Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation	Starch
4.07	Manioc ²	Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)	StarchContent of ash insoluble in HCl, if >3.5% of dry matter
4.08	Manioc starch ³, Starch obtained from manioc roots, greatly puffed	Starch expanded by appropriate heat treatment.
4.09	Potato pulp	By-product of the manufacture of potato starch (Solanum tuberosum L.)
4.10	Potato starch	Technically pure potato starch.	Starch
4.11	Potato protein	Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch.	Protein
4.12	Potato flakes	Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.	StarchFibre
4.13	Potato juice	By-product of the manufacture of potato starch from which proteins and water have been partly removed.	ProteinAsh
4.14	Pre-gelatinised potato starch	Product consisting of potato starch largely solubilised by heat treatment	Starch
¹ The name may be supplemented by the fruit species.	¹ The name may be supplemented by the fruit species.	¹ The name may be supplemented by the fruit species.	¹ The name may be supplemented by the fruit species.
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Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
5.01	Carob pods	Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed.	Fibre
5.02	Citrus pulp	By-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice.	Fibre
5.03	Fruit pulp ¹	By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice.	Fibre
5.04	Tomato pulp	By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice	Fibre
5.05	Grape pips, extracted	By-product obtained during the extraction of oil from grape pips	Fibre, if > 45%
5.06	Grape pulp	Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed	Fibre, if > 25%
5.07	Grape pips	Pips extracted from grape pulps, from which the oil has not been removed	FatFibre, if > 45%
¹ The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	¹ The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	¹ The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	¹ The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.
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² The species of forage crop may be added to the name.	² The species of forage crop may be added to the name.	² The species of forage crop may be added to the name.	² The species of forage crop may be added to the name.
³ The cereal species must be indicated in the name.	³ The cereal species must be indicated in the name.	³ The cereal species must be indicated in the name.	³ The cereal species must be indicated in the name.
⁴ The name must be supplemented by an indication of the nature of the chemical treatment carried out.	⁴ The name must be supplemented by an indication of the nature of the chemical treatment carried out.	⁴ The name must be supplemented by an indication of the nature of the chemical treatment carried out.	⁴ The name must be supplemented by an indication of the nature of the chemical treatment carried out.
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
6.01	Lucerne meal ¹	Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne	ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter
6.02	Lucerne pomace	Dried by-product obtained by pressing of the juice from lucerne	Protein
6.03	Lucerne protein concentrate	Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipate the proteins	CaroteneProtein
6.04	Clover meal ¹	Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover	ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter
6.05	Grass meal ¹²	Product obtained by drying and milling young forage plants	ProteinFibreAsh insoluble in HC1, if > 3.5% of dry matter
6.06	Cereals straw ³	Straw of cereals
6.07	Cereals straw, treated⁴	Product obtained by an appropriate treatment of cereals straw	Sodium, if treated with NaOH
¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.	¹ This name may be replaced by ‘sucrose’.
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Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
7.01	(Sugar) cane molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.	Total sugar calculated as sucroseMoisture, if > 30%
7.02	(Sugar) cane vinasse	By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances.	ProteinMoisture, if >35%
7.03	(Cane) sugar ¹	Sugar extracted from sugar cane	Sucrose
7.04	Seaweed meal	Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content.	Ash
¹ This name may be replaced by ‘milk albumin powder’.	¹ This name may be replaced by ‘milk albumin powder’.	¹ This name may be replaced by ‘milk albumin powder’.	¹ This name may be replaced by ‘milk albumin powder’.
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Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
8.01	Skimmed-milk powder	Product obtained by drying milk from which most of the fat has been separated.	ProteinMoisture, if > 5%
8.02	Buttermilk powder	Product obtained by drying the liquid which remains after butter churning.	ProteinFatLactoseMoisture, if > 6%
8.03	Whey powder	Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes.	ProteinLactoseMoisture, if > 8%Ash
8.04	Whey powder, low in sugar	Product obtained by drying whey from which the lactose has been partly removed.	ProteinLactoseMoisture, if > 8%Ash
8.05	Whey protein powder ¹	Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment	ProteinMoisture, if >8%
8.06	Casein powder	Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.	ProteinMoisture, if > 10%
8.07	Lactose powder	The sugar separated from milk or whey by purification and drying.	LactoseMoisture, if > 5%.
¹ Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	¹ Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	¹ Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	¹ Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.
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² This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	² This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	² This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	² This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
9.01	Meat meal ¹	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)	ProteinFatAshMoisture, if >8%
9.02	Meat-and-bone meal¹	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	ProteinFatAshMoisture, if >8%
9.03	Bone meal	Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	ProteinAshMoisture, if >8%
9.04	Greaves	Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin	ProteinFatMoisture, if > 8%
9.05	Poultry meal ¹	Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers	ProteinFatAsh insoluble in HC1 if > 3.3%Moisture, if > 8%
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers	ProteinAsh insoluble in HC1 if > 3.4%Moisture, if > 8%
9.07	Blood meal	Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter	ProteinMoisture, if > 8%
9.08	Animal fat ²	Product composed of fat from warm-blooded land animals	Moisture, if > 1%
¹ Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	¹ Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	¹ Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	¹ Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.
---	---	---	---
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
10.01	Fish meal ¹	Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added.	ProteinFatAsh, if > 20%Moisture, if > 8%
10.02	Fish solubles, condensed	Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying.	ProteinFatMoisture, if > 5%
10.03	Fish oil	Oil obtained from fish or parts of fish.	Moisture if > 1%
10.04	Fish oil, refined, hardened	Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation.	Iodine numberMoisture, if > 1%
¹ The nature of the source may be indicated additionally in the name or replace it.	¹ The nature of the source may be indicated additionally in the name or replace it.	¹ The nature of the source may be indicated additionally in the name or replace it.	¹ The nature of the source may be indicated additionally in the name or replace it.
---	---	---	---
² The manufacturing process may be included in the name.	² The manufacturing process may be included in the name.	² The manufacturing process may be included in the name.	² The manufacturing process may be included in the name.
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
11.01	Calcium carbonate ¹	Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.	CalciumAsh insoluble in HC1 if > 5%
11.02	Calcium and magnesium carbonate	Natural mixture of calcium carbonate and magnesium carbonate.	CalciumMagnesium
11.03	Calcareous marine algae (maerl)	Product of natural origin obtained from calcareous algae, ground or granulated.	CalciumAsh insoluble in HC1 if > 5%
11.04	Magnesium oxide	Technically pure magnesium oxide (MgO).	Magnesium
11.05	Magesium sulphate	Technically pure magnesium sulphate (MsSO₄.7H₂O)	MagnesiumSulphur
11.06	Dicalcium phosphate²	Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄.xH₂O).	CalciumTotal phosphorus
11.07	Mono-dicalcium phosphate	Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO₄ – Ca(H₂PO₄)₂.H₂O).	Total phosphorusCalcium
11.08	Defluorinated rock phosphate	Product obtained by grinding purified and appropriately defluorinated natural phosphates.	Total phosphorusCalcium
11.09	Degelatinised bone meal	Degelatinised, sterilised and ground bones from which the fat has been removed.	Total phosphorusCalcium
11.10	Monocalcium phosphate	Technically pure calcium-bis (dihydrogenphosphate)(Ca(H₂PO₄)₂.xH₂O).	Total phosphorusCalcium
11.11	Calcium-magnesium phosphate	Technically pure calcium-magnesium phosphate.	CalciumMagnesiumTotal phoshorus
11.12	Mono-ammonium phosphate	Technically pure mono-ammonium phosphate (NH₄H₂PO₄).	Total nitrogenTotal phosphorus
11.13	Sodium chloride ¹	Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt.	Sodium
11.14	Magnesium propionate	Technically pure magnesium propionate.	Magnesium
11.15	Magnesium phosphate	Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO₄.xH₂O).	Total phosphorusMagnesium
11.16	Sodium-calcium-magnesium phosphate	Product consisting of sodium-calcium-magnesium phosphate.	Total phosphorusMagnesiumCalciumSodium
11.17	Mono-sodium phosphate	Technically pure mono-sodium phosphate (NaH₂PO.H₂O).	Total phosphorusSodium
11.18	Sodium bicarbonate	Technically pure sodium bicarbonate (NaHCO₃).	Sodium
¹ The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	¹ The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	¹ The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	¹ The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.
---	---	---	---
² The name may be supplemented by an indication of the salt obtained.	² The name may be supplemented by an indication of the salt obtained.	² The name may be supplemented by an indication of the salt obtained.	² The name may be supplemented by an indication of the salt obtained.
Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
12.01	Bakery and pasta products and by-products ¹	Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta.	StarchTotal sugar calculated as sucrose
12.02	Confectionery products and by-products ¹	Product or by-product obtained from the manufacture of confectionery including chocolate.	Total sugar calculated as sucrose
12.03	Products and by-products of pastry and ice-cream making ¹	Product or by-product obtained from the manufacture of pastry, cakes or ice-cream.	StarchTotal sugar expressed as sucroseFat
12.04	Fatty acids	By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin.	FatMoisture, if > 1%
12.05	Salts of fatty acids ²	Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide.	FatCa (or Na or K, when appropriate)

• Commission Regulation (EC) No. 2316/98 concerning authorisation of new additives and amending the conditions for authorisation of a number of additives already authorised in feedingstuffs⁽²⁾.

• Commission Regulation (EC) No. 1594/1999 amending the conditions for the authorisation of an additive in feedingstuffs⁽³⁾.

• Commission Regulation (EC) No. 2439/1999 on the conditions for authorisation of additives belonging to the group “binders, anti-caking agents and coagulants” in feedingstuffs⁽⁴⁾.

• Commission Regulation (EC) No. 1353/2000 concerning the permanent authorisation of an additive and the provisional authorisation of new additives, new additive uses and new preparations in feedingstuffs⁽⁵⁾.

• Commission Regulation (EC) No. 2437/2000 concerning the permanent authorisation of an additive and the provisional authorisation of new additives in feedingstuffs⁽⁶⁾.

• Commission Regulation (EC) No. 2013/2001 concerning the provisional authorisation of a new additive use and the permanent authorisation of an additive in feedingstuffs⁽⁷⁾.

• Commission Regulation (EC) No. 2200/2001 concerning provisional authorisation of additives in feedingstuffs⁽⁸⁾.

• Commission Regulation (EC) No. 256/2002 concerning the provisional authorisation of new additives, the prolongation of provisional authorisation of an additive and the permanent authorisation of an additive in feedingstuffs⁽⁹⁾.

• Commission Regulation (EC) No. 1252/2002 concerning the provisional authorisation of a new additive in feedingstuffs)(10).

• Commission Regulation (EC) No. 1876/2002 concerning the provisional authorisation of a new use of an additive in feedingstuffs(11).

• Commission Regulation (EC) No. 2188/2002 concerning the provisional authorisation of new uses of additives in feedingstuffs(12).

• Commission Regulation (EC) No. 261/2003 concerning the provisional authorisation of new uses of additives in feedingstuffs(13).

• Commission Regulation (EC) No. 316/2003 concerning the permanent authorisation of an additive in feedingstuffs and the provisional authorisation of an additive already authorised in feedingstuffs(14).

• Commission Regulation (EC) No. 666/2003 provisionally authorising the use of certain micro - organisms in feedingstuffs(15).

• Commission Regulation (EC) No. 668/2003 concerning the permanent authorisation of an additive in feedingstuffs(16).

• Commission Regulation (EC) No. 871/2003 permanently authorising a new additive manganomanganic oxide in feedingstuffs(17).

• Commission Regulation (EC) No. 877/2003 provisionally authorising the use of the acidity regulator “Benzoic acid” in feedingstuffs(18).

• Commission Regulation (EC) No. 1334/2003 amending the conditions for authorisation of a number of additives in feedingstuffs belonging to the group of trace elements(19).

• Commission Regulation (EC) No. 1801/2003 provisionally authorising the new use of a certain micro-organism in feedingstuffs(20).

• Commission Regulation (EC) No. 1847/2003 concerning the provisional authorisation of a new use of an additive and the permanent authorisation of an additive already authorised in feedingstuffs(21).

• Commission Regulation (EC) No. 2112/2003 correcting Regulation (EC) No. 1334/2003 amending the conditions for authorisation of a number of additives in feedingstuffs belonging to the group trace elements(22).

• Commission Regulation (EC) No. 2154/2003 provisionally authorising certain micro-organisms in feeding stuffs(23).

• Commission Regulation (EC) No. 277/2004 concerning the authorisation without time limit of an additive in feeding stuffs (3-phytase for turkeys for fattening)(24).

• Commission Regulation (EC) No. 278/2004 provisionally authorising a new use of an additive already authorised in feeding stuffs (preparation of endo-1, 4-beta-xylanase and subtilisin for laying hens)(25).

• Commission Regulation (EC) No. 490/2004 provisionally authorising the new use of an additive already authorised in feeding stuffs (saccharomyces cerevisiae)(26).

• Commission Regulation (EC) No. 879/2004 concerning the provisional authorisation of a new use of an additive already authorised in feeding stuffs (Saccharomyces cerevisiae)(27).

• Commission Regulation (EC) No. 880/2004 authorising without time limit the use of beta-carotene and canthaxanthin as additives in feeding stuffs belonging to the group of colouring matters including pigments(28).

• Commission Regulation (EC) No. 1259/2004 concerning the permanent authorisation of certain additives already authorised in feeding stuffs(29).

• Commission Regulation (EC) No. 1288/2004 concerning the permanent authorisation of certain additives and the provisional authorisation of a new use of an additive already authorised in feeding stuffs(30).

• Commission Regulation (EC) No. 1332/2004 concerning the permanent authorisation of certain additives in feeding stuffs(31).

• Commission Regulation 1333/2004 concerning the permanent authorisation of a certain additive in feeding stuffs(32).

• Commission Regulation (EC) No. 1453/2004 concerning the permanent authorisation of certain additives in feeding stuffs(33).

• Commission Regulation (EC) No. 1465/2004 concerning the permanent authorisation of an additive in feeding stuffs(34).

• ⁽¹⁾ Certain of the above Regulations relate to additive categories which include additives controlled by the Additives Directive, and which are listed in the relevant Part(s) of Parts I to VIII of the Table to this Schedule (e.g. the preservative formic acid is covered by Regulation (EC) No. 1594/1999, but certain other preservatives are covered by Part VII of the Table).

• ⁽²⁾ OJ No. L289, 28.10.98, p.4.

• ⁽³⁾ OJ No. L188, 21.7.1999, p.35.

• ⁽⁴⁾ OJ No. L297, 18.11.1999, p.8. The Annex to this Regulation is now replaced by the Annex to Regulation (EC) No. 739/2000 (OJ No. L87, 8.4.2000, p.14).

• ⁽⁵⁾ OJ No. L155, 28.6.2000, p.15.

• ⁽⁶⁾ OJ No. L280, 4.11.2000, p.28.

• ⁽⁷⁾ OJ No. L272, 13.10.2001, p.24.

• ⁽⁸⁾ OJ No. L299, 15.11.2001, p.1.

• ⁽⁹⁾ OJ No. L41, 13.2.2002, p.6.

• (10) OJ No. L183, 12.7.2002, p.10.

• (11) OJ No. L284, 22.10.2002, p.7.

• (12) OJ No. L333, 10.12.2002, p.5.

• (13) OJ No. L37, 13.2.2003, p.12.

• (14) OJ No. L46, 20.2.2003, p.15.

• (15) OJ No. L96, 12.4.2003, p.11.

• (16) OJ No. L96, 12.4.2003, p.14.

• (17) OJ No. L125, 21.5.2003, p.3.

• (18) OJ No. L126, 22.5.2005, p.24.

• (19) OJ No. L187, 26.7.2003, p.11.

• (20) OJ No. L264, 15.10.2003, p.16.

• (21) OJ No. L269, 21.10.2003, p.3.

• (22) OJ No. L317, 2.12.2003, p.22.

• (23) OJ No. L324, 11.12.2003, p.11.

• (24) OJ No. L047, 18.2.2004, p.20.

• (25) OJ No. L047, 18.2.2004, p.22.

• (26) OJ No. L079, 17.3.2004, p.23.

• (27) OJ No. L162, 30.4.2004, p.65.

• (28) OJ No. L162, 30.4.2004, p.68.

• (29) OJ No. L239, 9.7.2004, p.8.

• (30) OJ No. L243, 15.7.2004, p.10.

• (31) OJ No. L247, 21.7.2004, p.8.

• (32) OJ No. L247, 21.7.2004, p.11.

• (33) OJ No. L269, 17.8.2004, p.3.

• (34) OJ No. L270, 18.8.2004, p.11.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1

Proteins obtained from the following groups of micro-organisms

1

Bacteria

1

Bacteria cultivated on methanol

1

Protein product of fermentation obtained by culture of Methylophilus methylotrophus on methanol

1

Bacteria cultivated on natural gas

1

Protein product of fermentation from natural gas obtained by culture of:

• Methylococcus capsulatus (bath)

• Alcaligenes acidovorans, Bacillus brevis et Bacillus firmus, and the cells of which have been killed

1

Yeasts cultivated on substrates other than those given in 1.2.1

1

Algae

1

Lower fungi

1

Products from production of antibiotics by fermentation

1

Mycelium, wet by-product from the production of penicillin, ensiled by means of lactobacillus brevis, plantarum, sake, collenoid and streptococcus lactis to inactivate the penicillin, and heat treated

2

Non-protein nitrogenous compounds

2

Urea and its derivatives

2

Urea, technically pure

2

Biuret, technically pure

2

Urea-phosphate, technically pure,

2

Diureidoisobutane technically pure

2

Ammonium salts

2

Ammonium lactate, produced by fermentation with Lactobacillus bulgaricus

2

Ammonium accetate in aqueous solution

2

Ammonium sulphate in aqueous solution

2

By-products from the production of amino acids by fermentation

2

Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola

2

Concertrated liquid by-products from the production of L-lysine monohydro-chloride by fermentation with Brevibacterium lactofermentum

3

Amino acids and their salts

3

Methionine

3

DL-methionine, technically pure

3

Dihydrated calcium salt of N-hydroxymethyl-DL-methionine, technically pure

3

methionine-zinc, technically pure

3

Concentrated liquid sodium DL-methionine technically pure

3

DL-methionine technically pure protected with copolymer vinylpyridine/styrene

3

Lysine

3

L-Lysine, technically pure

3

Concentrated liqiud L-Lysine (base)

3

L-ysine-monohydrochloride, technically pure

3

Concentrated liquid L-Lysine-monohydrochloride

3

L-Lysine sulphate produced by fermentation with Corynebacterium glutamicum

3

L-Lysine phosphate and its by-products produced by fermentation with Brevibacterium lactofermentatum NRRLB?11470

3

Mixtures of:

• (a) L-Lysine-mono-hydrochloride, technically pure and

• (b) DL-methionine technically pure protected with copolymer vinyl-pyridine/styrene

3

Threonine

3

L-Threonine, technically pure

3

Tryptophan

3

L-Tryptophan, technically pure

3

DL-Tryptophan, technically pure

4

Analogues of amino acids

4

Analogues of methionine

4

Hydroxy analogue of methionine

4

Calcium salt of hydroxy analogue of methionine

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Editorial notes

Control of products intended for animal feed containing undesirable substances

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Provision of information in relation to compound feeding stuffs for animals other than pet animals

17A

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Modification of the Agriculture Act 1970 in relation to imported feeding stuffs

Exemptions from these Regulations

Further exemptions from these Regulations

Enforcement of provisions made under section 2(2) of the European Communities Act 1972

Revocations

Modification of section 74A(3) of the Agriculture Act 1970

Modification of the Feeding Stuffs (Sampling and Analysis) Regulations 1999

Modification of the Feeding Stuffs (Establishments and Intermediaries) Regulations 1999

Modification of the Feeding Stuffs (Enforcement) Regulations 1999

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Column 1	Column 2	Column 3	Column 4	Column 5	Column 6
EECNo.	Name or Description	Chemical Formula, description	Kind of animal permitted	Maximum content (mg/kg in complete) feedingstuffs	Conditions
	1. Carotenoids and xanthophylls:
E160c	Capsanthin	C₄₀H₅₆0₃	}	}	—
E160e	Beta-apo-8'- carotenal	C₃₀H₄₀0	}	}80
E160f	Ethyl ester of beta-apo-8'-carotenoic acid	C₃₂H₄₄0₂	}Poultry	}(alone or with the other carotenoids and xanthophylls)
E161b	Lutein	C₄₀H₅₆0₂	}	}
E161c	Cryptoxanthin	C₄₀H₅₆0	}
E161g	Canthaxanthin	C₄₀H₅₂0₂	Poultry other than laying hens	25	The mixture of canthaxanthin with other carotenoids and xanthophylls is allowed provided that the total concentration of the mixture does not exceed 80 mg/kg in the complete feedingstuff
			Laying hens	8	The mixture of canthaxanthin with other carotenoids and xanthophylls is allowed provided that the total concentration of the mixture does not exceed 80 mg/kg in the complete feedingstuff
			Salmon, trout	25	Use permitted from the age of 6 months onwards. The mixture of canthaxanthin with asthaxanthin is allowed provided that the total concentration of the mixture does not exceed 100 mg/kg in the complete feedingstuff
			Dogs, cats and ornamental fish	—	—
	Canthaxanthin authorised for colouring foodstuffs by Community rules		All species or categories of animals other than poultry, salmon, trout, dogs and cats	—	Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs, orother base substances, with the exception of cereals and manioc flour, denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
			Dogs and cats	—	—
			Poultry other than laying hens, salmon, trout	25	Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs, orother base substances, with the exception of cereals and manioc flour, denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
			Laying hens	8	Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs, orother base substances, with the exception of cereals and manioc flour, denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
E161h	Zeaxanthin	C₄₀H₅₆0₂	Poultry	}80 (alone or with other carotenoids and xanthophylls)	—
E161i	Citranaxanthin	C₃₃H₄₄0	Laying hens	}
E161j	Astaxanthin	C₄₀H₅₂0₄	(a) Salmon, trout	100	Use only permitted from the age of 6 months onwards. The mixture of astaxanthin with canthaxanthin is allowed provided that the total concentration of the mixture does not exceed 100mg/kg in the complete feedingstuff
			(b) Ornamental fish	—	—
	2. Other colourants
E102	Tartrazine	C₁₆H₉N₄ Na₃O₉S₂	}
E110	Sunset yellow FCF	C₁₆H₁₀N₂ Na₂O₇S₂	} Ornamental	—	—
E124	Ponceau 4R	C₂₀H₁₁N₂ Na₃O₁₀S₃	} fish
E127	Erythrosine	C₂₀H₆I₄Na₂O₅ H₂O
E131	Patent Blue V	Calcium salt of the disulphonic acid of m-hydroxytetra ethyl diamino triphenylcarbinol anhydride	(a) All species or categories of animals with the exception of dogs and cats	—	Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs,denatured cereals of manioc flour, orother base substances denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
			(b) Dogs and cats	—	—
E132	Indigotine	C₁₆H₈N₂ Na₂O₈S₂	Ornamental fish	—	—
E141	Chlorophyll copper complex	—	Ornamental fish	—	—
E142	Acid Brilliant Green BS, (Lissamine Green)	Sodium sale of 4,4'- bis (dimethylamino) diphenylmethylene -2-naphthol-3,6- disulphonic acid	(a) All species or categories of animals with the exception of dogs, cats and ornamental fish	—	Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs,denatured cereals of manioc flour, orother base substances denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
		(b) Dogs, cats and ornamental fish	—	—
E153	Carbon black	C	}
E160B	Bixin	C₂₅H₃₀O₄	} Ornamental fish	—	—
E172	Iron oxide, red	Fe₂O₃	}
	3. All colourants (other than Patent Blue V and Acid Brilliant Green BS and Canthaxanthin) at present permitted for use in human food by European Union legislation as implemented by Regulations made under the Food Safety Act 1990	—	(a) All species or categories of animals with the exception of dogs and cats		Permitted in animal feedingstuffs only in products processed from:waste products of foodstuffs, orother base substances, with the exception of cereals and manioc flour, denatured by means of these agents or coloured during technical preparation to ensure the necessary identification during manufacture
			(b) Dogs and cats	—	—

4.1.3

Isopropyl ester of the hydroxylated analogue of methionine

Control of feeding stuffs containing prohibited materials

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