The Specified Sugar Products (Scotland) Regulations 2003

Contents

1Citation, commencement and extent#

(1)These Regulations may be cited as the Specified Sugar Products (Scotland) Regulations 2003 and shall come into force on 28th November 2003.

(2)These Regulations extend to Scotland only.

2Interpretation#

In these Regulations–• “the Act” means the Food Safety Act 1990;• “candy sugar” means crystalline sugar with crystals having any dimension greater than one centimetre;• “catering establishment” means a restaurant, canteen, club, public house, school, hospital or similar establishment (including a vehicle or a fixed or mobile stall) where, in the course of a business, food is prepared for delivery to the ultimate consumer and is ready for consumption without further preparation;• “EEA Agreement” means the Agreement on the European Economic Area ^note signed at Oporto on 2nd May 1992 as adjusted by the Protocol ^note signed at Brussels on 17th March 1993;• “EEA State” means a State which is a Contracting Party to the EEA Agreement;• “icing sugar” means fine particles of white sugar or extra-white sugar or mixtures thereof;• “preparation” includes manufacture and any form of processing or treatment, and “prepared” shall be construed accordingly;• ^note...• “reserved description”, as respects any specified sugar product, means any description specified in relation to that product in column 1 of Part I of Schedule 1 (as read with the notes relating to that Part) and the use of any such description in these Regulations shall be construed as meaning the product to which that description relates;• “sell” includes offer or expose for sale or have in possession for sale, and “sale” and “sold” shall be construed accordingly;• “specified sugar product” means any food specified in column 2 of Part I of Schedule 1 (as read with the notes relating to that Part) but does not include any such food in the form of icing sugar, candy sugar or sugar in loaf form;• “sugar in loaf form” means a piece of agglomerated crystalline sugar, usually conically shaped, weighing not less than 250 grammes; and• “ultimate consumer” means any person who buys otherwise than–(a) for the purpose of resale;(b) for the purposes of a catering establishment; or(c) for the purposes of a manufacturing business.

3Scope of Regulations#

These Regulations apply to specified sugar products, intended for human consumption and ready for delivery to the ultimate consumer or to a catering establishment.

4Reserved descriptions#

No person shall sell any food with a label, whether or not attached to or printed on the wrapper or container, which bears, comprises or includes any reserved description or any derivative thereof or any word or description substantially similar thereto unless–

(a)such food is the specified sugar product to which the reserved description relates;

(b)such derivative, description or word is used in such a context as to indicate explicitly or by clear implication that the substance to which it relates is only an ingredient of that food;

(c)such derivative, description or word is used in such a context as to indicate explicitly or by clear implication that such food is not and does not contain a specified sugar product; or

(d)such derivative, description or word is used in a customary name for another food and is not liable to mislead the consumer.

5Labelling and description of specified sugar products#

Without prejudice to the generality of Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004, as last amended by Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, no person shall sell any specified sugar product unless it is marked or labelled with the following particulars:–

(a)a reserved description of the product; and

(b)in the case of sugar solution, invert sugar solution and invert sugar syrup, the dry matter and invert sugar content of the product.

6Manner of marking or labelling#

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

7Penalties and enforcement#

(1)Any person who contravenes or fails to comply with regulations 4 or 5 of these Regulations shall be guilty of an offence.

(2)Any person found guilty of an offence under paragraph (1) shall be liable on summary conviction to a fine not exceeding level 5 on the standard scale.

(3)Each food authority shall enforce and execute these Regulations in its area.

8Defence in relation to exports#

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

9Application of various provisions of the Food Safety Act 1990#

The following provisions of the Act shall apply for the purposes of these Regulations with the modification that any reference in those provisions to the Act or Part thereof shall be construed for the purposes of these Regulations as a reference to these Regulations:–

(a)section 2 (extended meaning of “sale” etc);

(b)section 3 (presumption that food intended for human consumption);

(c)section 20 (offences due to fault of another person);

(d)section 21 (defence of due diligence) as it applies for the purposes of sections 8, 14 or 15 of the Act;

(e)section 22 (defence of publication in the course of business);

(f)section 30(8) (which relates to documentary evidence);

(g)section 33 (obstruction etc. of officers);

(h)section 35(1) to (3) (punishment of offences) insofar as it relates to offences under section 33(1) or (2) as applied by paragraph (g) above;

(i)section 36 (offences by bodies corporate);

(j)section 36A (offences by Scottish partnerships); and

(k)section 44 (protection of officers acting in good faith).

10Transitional provision#

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

11Consequential amendments and revocations#

(1)The following entries relating to the Specified Sugar Products (Scotland) Regulations 1976 shall be omitted–

(a)in the Food and Drugs (Scotland) Act 1956 (Transfer of Enforcement Functions) Regulations 1983 ^note, in Schedule 1;

(b)in the Food (Revision of Penalties and Mode of Trial) (Scotland) Regulations 1985 ^note, in Schedule 1;

(c)in the Food Safety Act 1990 (Consequential Modifications) (Scotland) Order 1990 ^note, in Schedule 1, Part I, Schedule 2, Schedule 3, Part II and Schedules 5 and 8;

(d)in the Food Safety (Exports) Regulations 1991 ^note, in Schedule 2;

(e)in the Food (Forces Exemptions) (Revocations) Regulations 1992 ^note, in the Schedule, Part II;

(f)in the Colours in Food Regulations 1995 ^note, in regulation 12(2);

(g)in the Miscellaneous Food Additives Regulations 1995 ^note, in regulation 10(4) and in Schedule 9;

(h). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(i)in the Miscellaneous Food Additives (Amendment) Regulations 1999 ^note, in regulation 14(1).

(2)The Specified Sugar Products (Scotland) Regulations 1976 and the Specified Sugar Products (Scotland) (Amendment) Regulations 1982 ^note are hereby revoked.

(3)In the Miscellaneous Food Additives Regulations 1995, in Schedule 2, Part B, second table and Schedule 6, for “Directive 73/437/EEC”^note substitute “Directive 2001/111/EC”^note.

(4)The instruments specified in column 1 of Schedule 2 shall be amended as set out in column 2 of that Schedule.

Schedule 1 · Specified sugar products

Part I · Specified sugar products and their reserved descriptions

(1)The reserved description “sugar” or “white sugar” may be used as an alternative to the reserved description “extra-white sugar” in the case of the product described at item 3 above.

(2)In the case of invert sugar syrup incorporating crystals in the solution the qualifying term “crystallised” shall be added to the description of the product.

(3)Where a specified sugar product described at item 7 or 8 above contains fructose in a proportion of greater than 5% on a dry matter basis the reserved description shall be “glucose-fructose syrup” or “fructose-glucose syrup” and “dried glucose-fructose syrup” or “dried fructose-glucose syrup” as the case may be so as to reflect whether the glucose component or the fructose component is in greater proportion.

(4)The products described at items 1 to 11 above may, in addition to the reserved description, also bear commonly used qualifying terms provided that the result is not liable to mislead the consumer.

(5)The description “white” may be used in relation to any product described at item 4 above where the colour in solution does not exceed 25 ICUMSA units determined in accordance with the method of the International Commission for Uniform Methods of Sugar Analysis (“ICUMSA”) as set out in paragraph 3 of Chapter A of the Annex to Commission Regulation (EEC) No. 1265/69 establishing methods for the determining of the quality of sugar brought in by intervention agencies ^note.

(6)The description “white” may be used in relation to any of the products described at items 5 and 6 above where the conductivity ash content does not exceed 0.1% and the colour in solution does not exceed 25 ICUMSA units determined as set out in paragraph 3 of Chapter A of the Annex to Commission Regulation (EEC) No. 1265/69.

(7)Specified sugar products may contain—

(a)a permitted extraction solvent, as defined in regulation 9 of the Food Additives, Flavourings, Enzymes and Extraction Solvents (Scotland) Regulations 2013;

(b)any food additive authorised under Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.

Part II · Methods of analysis

(1)The method for determining the loss on drying of semi-white sugar, sugar or white sugar and extra-white sugar is Method 1.

(2)The method of determining the colour type of sugar or white sugar and extra-white sugar is the method of the Brunswick Institute for Agricultural and Sugar Industry Technology set out in paragraph 2 of Chapter A of the Annex to Commission Regulation (EEC) No. 1265/69^note (for the purpose of determining the number of points, one point corresponds to 0.5 units).

(3)The method of determining the ash content of extra-white sugar, sugar solution, invert sugar solution, invert sugar syrup and fructose is the method of ICUMSA as set out in paragraph 1 of Chapter A of the Annex to Commission Regulation (EEC) No. 1265/69 (for the purpose of determining the number of points, one point corresponds to 0.0018% of ash).

(4)The method of determining the colour in solution of extra-white sugar and sugar solution is the method of ICUMSA set out in paragraph 3 of Chapter A of the Annex to Commission Regulation (EEC) No. 1265/69 (for the purpose of determining the number of points for the purposes of paragraph 3 of Part I of this Schedule, one point corresponds to 7.5 units).

(5)The method for determining the dry matter content of glucose syrup, dried glucose syrup, dextrose or dextrose monohydrate and dextrose or dextrose anhydrous is Method 2.

(6)The method for determining the dry matter content of sugar solution, invert sugar solution and invert sugar syrup is Method 3.

(7)The method for determining the invert sugar content of semi-white sugar is Method 4.

(8)The method for determining the invert sugar content of sugar or white sugar and extra-white sugar is Method 5.

(9)The method for determining the invert sugar content of sugar solution, invert sugar solution and invert sugar syrup is Method 7.

(10)The method for determining the dextrose equivalent of glucose syrup, dried glucose syrup, dextrose monohydrate and dextrose anhydrous is Method 8.

(11)The method for determining the sulphated ash content of glucose syrup, dried glucose syrup, dextrose monohydrate or dextrose anhydrous and dextrose or dextrose anhydrous is Method 9.

(12)The method for determining the polarisation of semi-white sugar, sugar or white sugar and extra-white sugar is Method 10.

(13)For the purpose of this Schedule–

(a)references to Methods 1, 2, 3, 4, 5, 7, 8, 9 and 10 are references to the Methods specified by the same numbers in Annex II to Commission Directive 79/796/EEC^note laying down Community methods of analysis for testing certain sugars intended for human consumption, as read with the introduction to that Annex;

(b)“ICUMSA” means the International Commission for Uniform Methods of Sugar Analysis.

Schedule 2 · Consequential amendments

Contains public sector information licensed under the Open Government Licence v3.0.

Defined terms · 10

Show every defined term

candy sugar
means crystalline sugar with crystals having any dimension greater than one centimetre;
catering establishment
means a restaurant, canteen, club, public house, school, hospital or similar establishment (including a vehicle or a fixed or mobile stall) where, in the course of a business, food is prepared for delivery to the ultimate consumer and is ready for consumption without further preparation;
icing sugar
means fine particles of white sugar or extra-white sugar or mixtures thereof;
ICUMSA
means the International Commission for Uniform Methods of Sugar Analysis.
preparation
includes manufacture and any form of processing or treatment, and “prepared” shall be construed accordingly;
sell
includes offer or expose for sale or have in possession for sale, and “sale” and “sold” shall be construed accordingly;
specified sugar product
means any food specified in column 2 of Part I of Schedule 1 (as read with the notes relating to that Part) but does not include any such food in the form of icing sugar, candy sugar or sugar in loaf form;
sugar in loaf form
means a piece of agglomerated crystalline sugar, usually conically shaped, weighing not less than 250 grammes;
the Act
means the Food Safety Act 1990;
ultimate consumer
means any person who buys otherwise than– (a) for the purpose of resale;

The Specified Sugar Products (Scotland) Regulations 2003

1Citation, commencement and extent#

2Interpretation#

3Scope of Regulations#

4Reserved descriptions#

5Labelling and description of specified sugar products#

6Manner of marking or labelling#

7Penalties and enforcement#

8Defence in relation to exports#

9Application of various provisions of the Food Safety Act 1990#

10Transitional provision#

11Consequential amendments and revocations#

Schedule 1 · Specified sugar products

Part I · Specified sugar products and their reserved descriptions

Part II · Methods of analysis

Schedule 2 · Consequential amendments

Defined terms · 10

History · 5 versions

Connections

Key facts

1Citation, commencement and extent#

2Interpretation#

3Scope of Regulations#

4Reserved descriptions#

5Labelling and description of specified sugar products#

6Manner of marking or labelling#

7Penalties and enforcement#

8Defence in relation to exports#

9Application of various provisions of the Food Safety Act 1990#

10Transitional provision#

11Consequential amendments and revocations#

Schedule 1 · Specified sugar products

Part I · Specified sugar products and their reserved descriptions

Part II · Methods of analysis

Schedule 2 · Consequential amendments