| Drinks |
Non-alcoholic beverages or alcoholic strength lower than 5 % vol. |
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| Alcoholic strength equal or exceeding 5 % vol. |
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| Cereals, starch, sugar, chocolate and by-products |
Starches ,cereales, flour, meal, macaroni, spaghetti and similar products |
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| Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery products in solid form; without fatty substances |
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| Biscuits, pastry, cakes and other bakers' wares, dry, sugar and confectionery products in solid form; with fatty substances |
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| Chocolate and substitutes, produicts coated with substitutes |
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| Pastry, cakes and other bakers' wares, dry, without fatty substances, confectionary products in moisty paste form, honey, syrups |
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| Confectionery products in paste form with fatty substances |
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| Fruits, vegetables and by-products |
whole, fresh or chilled ; dried or dehydrated; shelled or dried nuts |
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| Processed: cut, in the form of purées, paste or preserved in an aqueous medium |
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| Processed in an alcoholic medium ( > 5%Vol) |
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| Processed in an oily medium |
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| Shelled and roasted nuts |
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| Nuts in paste or cream form |
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| Fat and oils |
Animals or vegetable, natural or treated |
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| Water emulsions in oil (margarine, butter,...) |
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| Animal products and eggs |
Crustaceans and molluscs not naturally protected by their shells |
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| Preparation of fresh, chilled, salted, smoked fish or in the form of paste |
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| All types of meats, fresh, chilled, salted, smoked, in the form of paste or cream. |
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| Processed meat products ( ham, bacon….) |
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| Preserved and part-preserved meat and fish in an aqueous medium |
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| Preserved and part-preserved meat and fish in an oily medium |
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| Eggs, egg yolks, whites of eggs in all forms |
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| Dairy products |
Whole, skimmed or partly dried milk |
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| Fermented milk ( yoghurt, butter milk,...), cream and sour cream |
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| Whole cheeses with non-edible form |
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| Other cheeses |
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| Rennet in liquid or viscous form |
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| Powdered or dried rennet |
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| Dressing |
Sauces without fatty substances on the surface |
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| Sauces from oil in water emulsions (mayonnaise, salad creams,…) |
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| Sauces containing oil and water forming two distinct layers |
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| Mustard |
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| Vinegar |
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| Salt |
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| Mixed food preparations |
Sandwiches, toasted bread and the like containing any kind of foodstuff but with fatty substances on the surface |
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| Sandwiches, toasted bread and the like containing any kind of foodstuff but without fatty substances on the surface |
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| Soups, powdered or dried food preparations with fatty substances on the surface |
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| Soups, powdered or dried food preparations without fatty substances on the surface |
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| Soups, liquid or paste food preparation with fatty substances on the surface |
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| Soups, liquid or paste food preparation without fatty substances on the surface |
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| Fried or roasted foods of vegetable origine (fried potatoes, fritters,…) |
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| Fried or roasted foods of animal origin |
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| Others |
Dried foods with fatty substances on the surface |
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| Dried foods without fatty substances on the surface |
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| Herbs, spices, aromate herbs, coffee and coffee substitutes, granulated or powdered |
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| Liquid coffee extracts |
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| Cocoa powder |
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| Cocoa paste |
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| Concentrated extracts of an alcoholic strength equal to or exceeding 5 % vol |
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| Yeasts and raising agents in paste form |
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| Dried yeasts and raising agents |
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| Frozen or deep-frozen foods |
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| Ice-creams |
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