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Directive 2000/13/EC of the European Parliament and of the Council (repealed)Show full title
Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (repealed)
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This is a Directive originating from the EU
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Changes over time for: Directive 2000/13/EC of the European Parliament and of the Council (repealed) (Annexes only)
Version Superseded: 29/11/2007
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EU Directives are being published on this site to aid cross referencing from UK legislation. After IP completion day (31 December 2020 11pm) no further amendments will be applied to this version.
ANNEX IU.K.
CATEGORIES OF INGREDIENTS WHICH MAY BE DESIGNATED BY THE NAME OF THE CATEGORY RATHER THAN THE SPECIFIC NAME
| b [F1For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned. | |||||||||||||||||
| c 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.] | |||||||||||||||||
| Definition | Designation | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Refined oils other than olive oil | ‘Oil’, together with
| ||||||||||||||||
| Refined fats | ‘Fat’, together with
| ||||||||||||||||
| 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 | ||||||||||||||||
| Starches, and starches modified by physical means or by enzymes | ‘Starch’ | ||||||||||||||||
| All species of fish where the fish constitutes an ingredient of another foodstuff and provided that the name and presentation of such foodstuff does not refer to a specific species of fish | ‘Fish’ | ||||||||||||||||
| All types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another foodstuff and provided that the name and presentation of such foodstuff does not refer to a specific type of cheese | ‘Cheese’ | ||||||||||||||||
| All spices not exceeding 2 % by weight of the foodstuff | ‘Spice(s)’ or ‘mixed spices’ | ||||||||||||||||
| All herbs or parts of herbs not exceeding 2 % by weight of the foodstuff | ‘Herb(s)’ or ‘mixed herbs’ | ||||||||||||||||
| All types of gum preparations used in the manufacture of gum base for chewing gum | ‘Gum base’ | ||||||||||||||||
| All types of crumbed baked cereal products | ‘Crumbs’ or ‘rusks’ as appropriate | ||||||||||||||||
| All types of sucrose | ‘Sugar’ | ||||||||||||||||
| Anhydrous dextrose or dextrose monohydrate | ‘Dextrose’ | ||||||||||||||||
| Glucose syrup and anhydrous glucose syrup | ‘Glucose syrup’ | ||||||||||||||||
| All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof | ‘Milk proteins’ | ||||||||||||||||
| Press, expeller or refined cocoa butter | ‘Cocoa butter’ | ||||||||||||||||
| [ F2 ] | |||||||||||||||||
| [ F2 ] | |||||||||||||||||
| All types of wine as defined in Council Regulation (EC) No 1493/1999 of 17 May 1999 on the common organisation of the market in wine a | ‘Wine’ | ||||||||||||||||
| [F1Skeletal muscles c 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 foodstuff. The products covered by the Community definiton of ‘mechanically recovered meat’ are excluded from this definition. Maximum fat and connective tissue contents for ingredients designated by the term ‘ … meat ’ .
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. | ‘… meat’ and the name(s) b of the animal species from which it comes. | ] | |||||||||||||||
Textual Amendments
ANNEX IIU.K.CATEGORIES OF INGREDIENTS WHICH MUST BE DESIGNATED BY THE NAME OF THEIR CATEGORY FOLLOWED BY THEIR SPECIFIC NAME OR EC NUMBER
Colour
Preservative
Antioxidant
Emulsifier
Thickener
Gelling agent
Stabiliser
Flavour enhancer
Acid
Acidity regulator
Anti-caking agent
Modified starch(1)
Sweetener
Raising agent
Anti-foaming agent
Glazing agent
Emulsifying salts(2)
Flour treatment agent
Firming agent
Humectant
Bulking agent
Propellent gas
[X1ANNEX III U.K. Designation of flavourings in the list of ingredients
Editorial Information
X1 Substituted by Corrigendum to Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities L 109 of 6 May 2000).
1. Flavourings shall be designated either by the word ‘ flavouring(s) ’ or by a more specific name or description of the flavouring. U.K.
2. The word ‘natural’ or any other word having substantially the same meaning may be used only for flavourings in which the flavouring component contains exclusively flavouring substances as defined in Article 1(2)(b)(i) of Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (3) and/or flavouring preparations as defined in Article 1(2)(c) of the said Directive. U.K.
3. If the name of the flavouring contains a reference to the vegetable or animal nature or origin of the incorporated substances, the word ‘ natural ’ or any other word having substantially the same meaning may not be used unless the flavouring component has been isolated by appropriate physical processes, enzymatic or microbiological processes or traditional food-preparation processes solely or almost solely from the foodstuff or the flavouring source concerned.] U.K.
[F3ANNEX IIIa U.K. Ingredients referred to in Article 6(3a), (10) and (11)
Textual Amendments
Cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts i. e. Almond ( Amygdalus communis L .), Hazelnut ( Corylus avellana ), Walnut ( Juglans regia ), Cashew ( Anacardium occidentale ), Pecan nut ( Carya illinoiesis (Wangenh.) K. Koch ), Brazil nut ( Bertholletia excelsa ), Pistachio nut ( Pistacia vera ), Macadamia nut and Queensland nut ( Macadamia ternifolia ) and products thereof
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO 2 [F4.]
Textual Amendments
[F5Lupin and products thereof
Textual Amendments
Molluscs and products thereof.] ]
ANNEX IVU.K.
PART AU.K.REPEALED DIRECTIVE AND ITS SUCCESSIVE AMENDMENTS(referred to by Article 26)
Council Directive 79/112/EEC (OJ L 33, 8.2.1979, p. 1)
Council Directive 85/7/EEC (OJ L 2, 3.1.1985, p. 22), only Article 1(9)
Council Directive 86/197/EEC (OJ L 144, 29.5.1986, p. 38)
Council Directive 89/395/EEC (OJ L 186, 30.6.1989, p. 17)
Commission Directive 91/72/EEC (OJ L 42, 15.2.1991, p. 27)
Commission Directive 93/102/EC (OJ L 291, 25.11.1993, p. 14)
Commission Directive 95/42/EC (OJ L 182, 2.8.1995, p. 20)
European Parliament and Council Directive 97/4/EC (OJ L 43, 14.2.1997, p. 21)
PART BU.K.DEADLINES FOR TRANSPOSITION INTO NATIONAL LAW(referred to by Article 26)
| Directive | Deadline for transposition | Admission of market products according to this Directive | Prohibition of market products not in accordance with this Directive |
|---|---|---|---|
| 79/112/EEC | 22 December 1980 | 22 December 1982 | |
| 85/7/EEC | |||
| 86/197/EEC | 1 May 1988 | 1 May 1989 | |
| 89/395/EEC | 20 December 1990 | 20 June 1992 | |
| 91/72/EEC | 30 June 1992 | 1 January 1994 | |
| 93/102/EC | 30 December 1994 | 1 January 1995 | 30 June 1996 |
| 95/42/EC | |||
| 97/4/EC | 14 August 1998 | 14 February 2000 |
ANNEX VU.K.
CORRELATION TABLE
| Directive 79/112/EEC | This Directive |
|---|---|
| Article 1 | Article 1 |
| Article 2 | Article 2 |
| Article 3(1), point 1 | Article 3(1), point 1 |
| Article 3(1), point 2 | Article 3(1), point 2 |
| Article 3(1), point 2a | Article 3(1), point 3 |
| Article 3(1), point 3 | Article 3(1), point 4 |
| Article 3(1), point 4 | Article 3(1), point 5 |
| Article 3(1), point 5 | Article 3(1), point 6 |
| Article 3(1), point 6 | Article 3(1), point 7 |
| Article 3(1), point 7 | Article 3(1), point 8 |
| Article 3(1), point 8 | Article 3(1), point 9 |
| Article 3(1), point 9 | Article 3(1), point 10 |
| Article 3(2) and (3) | Article 3(2) and (3) |
| Article 4 | Article 4 |
| Article 5 | Article 5 |
| Article 6(1), (2) and (3) | Article 6(1), (2) and (3) |
| Article 6(4)(a) and (b) | Article 6(4)(a) and (b) |
| Article 6(4)(c)(i) | Article 6(4)(c)(i) |
| Article 6(4)(c)(ii), first indent | Article 6(4)(c)(ii) |
| Article 6(4)(c)(ii), second indent | Article 6(4)(c)(iii) |
| Article 6(4)(d) | Article 6(4)(d) |
| Article 6(5)(a) | Article 6(5) |
| Article 6(5)(b) | Article 6(6) |
| Article 6(6) | Article 6(7) |
| Article 6(7), first subparagraph | Article 6(8), first subparagraph |
| Article 6(7), second subparagraph, first and second indents | Article 6(8), second subparagraph, points (a) and (b) |
| Article 6(8) | Article 6(9) |
| Article 7 | Article 7 |
| Article 8(1) to (5) | Article 8(1) to (5) |
| Article 8(6) | — |
| Article 8(7) | Article 8(6) |
| Article 9(1) to (4) | Article 9(1) to (4) |
| Article 9(5) | — |
| Article 9(6) | Article 9(5) |
| Article 9a | Article 10 |
| Article 10 | Article 11 |
| Article 10a | Article 12 |
| Article 11(1) and (2) | Article 13(1) and (2) |
| Article 11(3)(a) | Article 13(3) |
| Article 11(3)(b) | — |
| Article 11(4) | Article 13(4) |
| Article 11(5) | — |
| Article 11(6) | Article 13(5), first subparagraph |
| Article 11(7) | Article 13(5), second subparagraph |
| Articles 12 and 13 | Articles 14 and 15 |
| Article 13a | Article 16 |
| Articles 14 and 15 | Articles 17 and 18 |
| Article 16(1) | — |
| Article 16(2) | Article 19 |
| Article 17, first paragraph | Article 20(1) |
| Article 17, second, third, fourth and fifth paragraphs | Article 20(2) |
| Article 18 | — |
| Articles 19, 20 and 21 | Articles 21, 22 and 23 |
| Article 22(1), (2) and (3) | — |
| Article 22(4) | Article 24 |
| Article 23 | — |
| Article 24 | Article 25 |
| Article 25 | — |
| Article 26 | — |
| — | Article 26 |
| — | Article 27 |
| — | Article 28 |
| Annex I | Annex I |
| Annex II | Annex II |
| Annex III | Annex III |
| — | Annex IV |
| — | Annex V |
(1)
The specific name or EC number need not be indicated.
(2)
Only for processed cheeses and products based on processed cheeses.
(3)
[X1 OJ L 184, 15.7.1988, p. 61 . Directive as amended by Commission Directive 91/71/EEC ( OJ L 42, 15.2.1991, p. 25 ).]
Editorial Information
X1 Substituted by Corrigendum to Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities L 109 of 6 May 2000).
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