S.L. 449.17 Art. 2Interpretation. Cap. 449.

In these regulations, unless the context otherwise requires -"colour" means a substance which adds or restores colour in a food, and includes any natural constituents of foodstuffs and natural sources which are normally not consumed as foodstuffs as such and which are not normally used as characteristic ingredients of food: Provided that the following substances shall not be considered as colours for the purposes of these regulations:

(a) foodstuffs, whether dried or in concentrated form and flavourings incorporated during the manufacturing of compound foodstuffs, because of their aromatic, sapid or nutritive properties together with a secondary colouring effect, such as paprika, turmeric and saffron;

(b) colours used for the colouring of the inedible external parts of foodstuffs, such as cheese coatings and sausage casings: Provided further that preparations obtained from foodstuffs and other natural source materials obtained by physical and/or chemical extraction resulting in a selective extraction of the pigments relative to the nutritive or aromatic constituents are also colours within the meaning of these regulations; "compound foodstuff" means a foodstuff in itself composed of two or more foodstuffs; "EEC" as used in these regulations and in the Schedules thereto means the European Economic Community; "foodstuffs" has the same meaning as is attributed to "food" in article 2 of the Food Safety Act; "foodstuff for particular nutritional uses" is a foodstuff which, owing to its special composition or manufacturing process, is clearly distinguishable from a foodstuff for normal consumption, which is suitable for its claimed nutritional purposes and which is marketed in such a way as to indicate such suitability. A particular nutritional use shall fulfill the particular nutritional requirements -

(a) of certain categories of persons whose digestive processes or metabolism are disturbed; or

(b) of certain categories of persons who are in a special physiological condition and who are therefore able to obtain special benefit from controlled consumption of certain substances in foodstuffs; or

(c) of infants or young children in good health; "meat product" means a product prepared from or with meat which has undergone treatment such that the cut surface shows that the product no longer has the characteristics of fresh meat:

Provided that the following shall not be regarded as a meat product:

(a) meat which has undergone only cold treatment; such meat shall remain subject to the rules in the Directive referred to hereunder: - Article 2 (a) of Directive 64/433/EEC - Article 2 of Directive 71/118/EEC - Article 2 of Directive 72/461/EEC - Article 2 of Directive 72/462/EEC - Article 2 of Directive 88/657/EEC - Article 2(1) and (2) of Directive 91/495/EEC;

(b) a product subject to Council Directive 88/657/ EEC of 14 December, 1988 laying down the requirements for the production of, and trade in, minced meat, meat in pieces of less than 100 grams and meat preparations and amending Directives 64/433/EEC, 71/118/EEC and 72/462/ EEC; "unprocessed" means not having undergone any treatment resulting in a substantial change in the original state of the foodstuffs. However, they may have been for example divided, parted, severed, boned, minced, skinned, pared, peeled, ground, cut, cleaned, trimmed, deep-frozen, frozen, chilled, milled or husked, packed or unpacked.