FRENCH REPUBLIC
Decree No. 2022-947 of 29 June 2022 on the use of certain names used to designate foodstuffs containing plant proteins

Ministry of the Economy, Finance and Recovery
NOR: ECOC2212881D
ELI: https://www.legifrance.gouv.fr/eli/decret/2022/6/29/ECOC2212881D/jo/texte
Alias: https://www.legifrance.gouv.fr/eli/decret/2022/6/29/2022-947/jo/texte
JORF No 0150 of 30 June 2022
Text No 3

Decree No. of on the use of certain names used to designate foodstuffs containing plant proteins

NOR: ECO
Annex

Persons concerned: non-home food and catering professionals; food distributors; consumers.

Subject: establishment of rules on the use of names designating products of animal origin and foodstuffs derived therefrom for the purpose of describing, marketing or promoting foodstuffs containing plant protein.

Entry into force: 1 April 2022.

Entry into force: 1 October 2022.
Notice: the text regulates the use of names designating products of animal origin and foodstuffs containing them to describe, market or promote products incorporating plant proteins. It covers products incorporating plant proteins specially formulated for technological or nutritional purposes (for example preparations based on meat and plant proteins, the presentation of which is close to a steak) and/or ingredients of non-animal origin with a significant protein content (e.g. a patty made mainly of agglomerated lentils, the presentation of which is close to a steak). Thus, it will not be possible to use the terminology specific to the sectors traditionally associated with meat and fish to refer to products not belonging to the animal kingdom and which, in essence, are not comparable.

References: this Decree is adopted for the application of Article L. 412-10 of the Consumer Code in its wording resulting from Article 5 of Law No 2020-699 of 10 June 2020 on the transparency of information on agricultural and food products. The text can be consulted on the website of Légifrance - http://www.legifrance.gouv.fr.
References: the Decree is adopted for the application of Article L. 412-10 of the Consumer Code in its wording resulting from Article 5 of Law No 2020-699 of 10 June 2020 on the transparency of information on agricultural and food products. The text can be consulted on the website of Légifrance - https://www.legifrance.gouv.fr.

The Prime Minister,
Having consulted the report of the Minister for the Economy, Finance and Industrial and Digital Sovereignty,
Having regard to Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 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

On the report of the Minister for the Economy, Finance and the Recovery,

Having regard to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs;

Having regard to Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 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, and in particular Article 38 thereof;

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, and in particular Article 38 thereof;
Having regard to Directive (EU) 2015/1535 of the European Parliament and of the Council of 9 September 2015 laying down a procedure for the provision of information in the field of technical regulations and of rules on Information Society services;

Having regard to the Consumer Code, in particular Articles L. 412-1, L. 412-10 and R. 451-1 thereof;

Having regard to notification No 2020/XXX/F of XX 2020 addressed to the European Commission;

Having heard the State Council (Finance Section),

Hereby decrees:
Having regard to the Consumer Code, in particular Article L. 412-10 thereof;
Having regard to notification No 2021/638/F of 1 October 2021 addressed to the European Commission and the latter’s responses dated 20 December 2021 and 17 January 2022,
Decrees:

Article 1

Definitions

The provisions of this Decree shall apply to foodstuffs containing plant proteins manufactured in the French national territory.

In the context of this Decree, the following definitions apply:

(1) “plant proteins”: proteins produced by or deriving from organisms belonging to all kingdoms other than the animal kingdom;

(2) “food of animal origin”: products of animal origin and foodstuffs derived from them;

(3) “legal name”: the name of a food prescribed by the provisions of the European Union applicable to it or, in the absence of such provisions, the name provided for in the national legislation of the Member State in which the food is sold to the final consumer or to local authorities;

(4) “descriptive name”: a name which describes the food and, if necessary, its use, and which is sufficiently clear for consumers to be able to determine its true nature and distinguish it from other products with which it could be confused;

(5) “processed products”: processed products as defined in Article 2 of Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 referred to above;

(3) “legal name”: name of a food prescribed by the legislative or regulatory provisions applicable to it;
(4) “processing”: any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion, or a combination of those processes;
(5) “processed products”: foodstuffs resulting from the processing of unprocessed products. These products may contain substances which are necessary for their manufacture or to confer specific characteristics on them;
(6) “Ingredient”: any substance or product, including flavourings, food additives and food enzymes, or any constituent of a compound ingredient, used in the manufacture or preparation of a foodstuff and still present in the finished product, possibly in modified form; residues are not considered as ingredients.

Article 2

Protected terms referring to food of animal origin
It is prohibited to use, to designate a processed product containing plant proteins:
(1) a legal name for which no addition of plant protein is provided for by the rules defining the composition of the foodstuff concerned;
(2) a name referring to the names of animal species or groups of species or to

It is prohibited to use, to designate a processed food containing plant proteins:

(1) a legal name for which no addition of plant protein is provided for by the rules defining the composition of the foodstuff concerned;

(2) a name referring to the names of animal species or groups of species or to animal morphology or anatomy;

(3) a name using the specific terminology of butchery, charcuterie or fishmongery;

animal morphology or anatomy;
(3) a name using the specific terminology of butchery, charcuterie or fishmongery;
(4) a name of a food of animal origin representative of commercial uses.

Article 3

Authorised additions, flavourings, and flavouring ingredients

The provisions of Article 2 shall not preclude the possibility of using the names that it protects:

(1) in the case of the addition of plant protein, in a specified proportion, to foodstuffs of animal origin for which such an addition is provided for by the regulations or is representative of uses;

By way of derogation from the provisions of Article 2, the name of a foodstuff of animal origin may be used:
(1) For foodstuffs of animal origin containing plant proteins in a specified proportion when the presence of such is provided for by the regulations or is mentioned in the list annexed to this Decree;
(2) to designate flavourings or food ingredients with flavouring properties used in foodstuffs.

Article 4

Advertising of names of foodstuffs of animal origin representative of commercial uses

The names referred to in paragraph 4 of Article 2 and, where applicable, the maximum thresholds for plant proteins authorised for those names shall be made public by the Minister responsible for consumption on a reasoned proposal from the professional organisations representing the sectors concerned.
The names mentioned in Article 2 may be used in the descriptive names of combinations of foodstuffs of animal origin with other types of foodstuffs which do not replace those foodstuffs of animal origin but are added in addition to them in the context of such combinations.

Article 5

Prepared dishes
Products which have been lawfully manufactured or marketed in another EU Member state or in Turkey, or lawfully manufactured in another State that is party to the agreement on the European Economic Area, shall not be subject to the requirements of this Decree.

The provisions of Article 2 shall not preclude the possibility of using the names which it protects in the descriptive names of combinations of foodstuffs of animal origin with other types of foodstuffs which are not added as an alternative to those foodstuffs of animal origin but in addition to them in the context of such combinations.
Article 6

Article 6

Products which have been lawfully manufactured or marketed in another EU Member state or in Turkey, or lawfully manufactured in another State that is party to the agreement on the European Economic Area, shall not be subject to the requirements of this Decree. These products may be imported and marketed in France under one of the wordings provided for in this decree, or similar wording.
It is prohibited to hold for sale or distribution free of charge, to offer for sale, sell or distribute free of charge foodstuffs which do not comply with the rules laid down in this Decree.

Article 7

It is prohibited to hold for sale or distribution free of charge, to offer for sale, sell or distribute free of charge foodstuffs which do not comply with the rules laid down in this Decree.
Failure to comply with the provisions of Article 6 of this Decree may result in an administrative fine not exceeding EUR 1 500 for a natural person and EUR 7 500 for a legal person.

That fine shall be imposed in accordance with Chapter II of Title II of Book V of the Consumer Code.

Article 8

Infringements of this Decree are punishable in accordance with Article R. 451-1 of the Consumer Code.
The provisions of this Decree shall enter into force on 1 October 2022.
Foods manufactured or labelled prior to 1 October 2022 and which comply with the regulations in force on that date may be marketed until stocks are exhausted but in any case no later than 31 December 2023.

Article 9

The provisions of this Decree shall enter into force on 1 April 2022.
The Minister for the Economy, Finance and Industrial and Digital Sovereignty and the Minister for Agriculture and Food Sovereignty are responsible, each one insofar as it concerns their area, for the implementation of this Decree, which will be published in the Official Journal of the French Republic.

Foods manufactured or labelled prior to 1 April 2022 and which comply with the regulations in force until that date may be marketed until stocks are exhausted but in any case no later than 30 September 2023.
Annex

Article 10
Article

The Minister of Economy, Finance and Recovery, the Minister of Justice, the Minister of Agriculture and Food and the Minister Delegate to the Minister of Economy, Finance and Recovery, responsible for small and medium-sized businesses, are responsible for the implementation of this Decree, which will be published in the Official Journal of the French Republic.
ANNEX
LIST OF NAMES OF FOODSTUFFS OF ANIMAL ORIGIN WHICH MAY CONTAIN PLANT PROTEINS AND THE MAXIMUM SHARE OF PLANT PROTEINS WHICH MAY BE CONTAINED IN THE FOODSTUFFS FOR WHICH SUCH NAMES ARE USED

Done on [date]
I. - Names from the Code of Uses for minced meat and minced meat preparations

Name Maximum plant protein content
(expressed as dry matter) Minced meat preparation (+ species) 7.0%

II. - Names from the Code of Uses for marinated meat and offal and paupiettes

Name Maximum plant protein content
(expressed as dry matter) (Species) paupiette
[Veal or beef] oiseau sans tête
[Veal or beef] alouette 6.0% Higher quality (species) paupiette
Higher quality [veal or beef] oiseau sans tête
Higher quality [veal or beef] alouette 3.0% Marinated (species) meat
Marinated (species) offal name 2.0%

III. - Names from the Code of Uses for cured meat and preserved meat

Name Maximum plant protein content
(expressed as dry matter) Pork hock 0.5 %* Cassler / Kassler 0.5 %* Fatback 0.5 %* Slightly salted topside 0.5 %* Palette à la diable 2.0 %* Salt pork 0.5 %* Bacon 0.5 %* Burespeck 0.5 %* Bacon filet 0.5 %* Alsace smoked topside 0.5 %* Salted topside 0.5 %* Cured topside 0.5 %* Belly 0.5 %* Speck 0.5 %* Stomach 0.5 %* Smoked shoulder 0.5 %* Pancetta 0.5 %* Lardons 0.5 %* Dried rack of pork 0.5 %* Coppa 0.5 %* Dried pork filet 0.5 %* Lonzo 0.5 %* Dry shoulder topside 0.5 %* Dry topside 0.5 %* Dry topside 0.5 %* Spalla 0.5 %* Corned beef 0.5 %* Raw ham 0.5 %* Luxeuil ham 0.5 %* Savoie ham 0.5 %* Hauts Doubs ham 0.5 %* Dry ham 0.5 %* Île de beauté ham 0.5 %* Bresaola 0.5 %* Brési 0.5 %* Pastourma / Pasturma / Pastarma / Pastirma 0.5 %* Cooked topside 0.5 %* Braised ham 0.5 %* Cooked ham 0.5 %* York ham 0.5 %* Cooked shoulder topside 0.5 %* Pork roast 0.5 %* Pork topside choice 0.5 %* Pastrami 0.5 %* Périgord anchaud 0.5 %* Goose confit 0.5 %* Duck confit 0.5 %* Rillauds 0.5 %* Cracklings 0.5 %* Marbled ham 0.5 %* Reims ham 0.5 %* Bourgogne marbled meat 0.5 %* Marbled meat 0.5 %* Potjevlesch 0.5 %* Sausage mixture 0.5 %* (1) Chipolata 0.5 %* (1) Crépinette 0.5 %* (1) Diots 0.5 %* Godiveau 0.5 %* (1) Sausage to be cooked / fried / grilled / roasted or for potée 0.5 %* (1) Sausage in white wine 0.5 %* (1) Raw sausage 0.5 %* (1) Farmer’s sausage 0.5 %* (1) Poitou-Charentes sausage 0.5 %* (1) Saucisson to be cooked / fried / grilled / roasted or for potée 0.5 %* (1) Saucisson in white whine 0.5 %* (1) Raw saucisson 0.5 %* (1) Poitou-Charentes saucisson 0.5 %* (1) Kochwurst 0.5 %* Alsace smoked sausage 0.5 %* Lorraine sausage to be cooked 0.5 %* Toulouse sausage 0.5 %* Sausage with strings 0.5 %* Merguez 1.0 %* (1) Traditional paupiette 0.5 %* Sobrassada to be cooked 1.0 %* (1) Murson 1.0% Rind sausage 1.0 %* (1) Marseille sausage 1.0 %* (1) Mettwurst 1.0 %* Spreadable sausage 0.5 %* Tartinette 0.5 %* Figatelle / Figatelli 0.5 %* Landjäger 1.0 %* Dry sausage 1.0 %* Hunter’s saucisson 1.0 %* Arles saucisson 1.0 %* Dry saucisson 1.0 %* Lyon saucisson 1.0 %* Chaudin 1.0 %* Jésus 1.0 %* Sausage rod 1.0 %* Raw liver sausage 1.0 %* Pure pork sausage 1.0 %* Gros grillons 1.0 %* Fuseau 1.0 %* Rosette 1.0 %* Higher quality mini-rosette 1.0 %* Galet 1.0 %* Miche 1.0 %* Rouelle 1.0 %* Chorizo 3.0 %*** Longaniza 3.0 %*** Longaniza 3.0 %*** Salamanca 3.0 %* Salpicon 3.0 %* Danish salami 1.0% Salami 1.0% Alsace salami 1.0 %* Strasbourg salami 1.0 %* Lorraine fuseau 1.0 %* Lorraine magot 1.0 %* Lorraine rondelle 1.0 %* Garlic saucisson 3.0 %** (2) Brioche saucisson 3.0 %** (2) Saucisson choice 3.0 %** (2) Cooked saucisson 3.0 %** (2) Horse saucisson 3.0 %** (2) Ardèche jambonnette 2.0 %* Cooked jésus 3.0 %** (2) Roulade 3.0 %** (2) White sausage 3.0 %** (2) Cocktail sausage 3.0 %** (2) Cooked sausage 3.0 %** (2) Horse sausage 3.0 %** (2) Colmar sausage 3.0 %** (2) Meat sausage 3.0 %** (2) Princess sausage 3.0 %** (2) Princess saucisson 3.0 %** (2) Bierwurtz 3.0 %** Knack 3.0 %** Lyoner 3.0 %** Lyonerwurst 3.0 %** Alsace sausage 3.0 %** Beer sausage 3.0 %** Ham sausage 3.0 %** Lyon sausage 3.0 %** Strasbourg sausage 3.0% Vienna sausage 3.0 %** Ham saucisson 3.0 %** Schinkenwurst 3.0 %** Frankfurter 3.0 %** Tongue sausage 3.0 %** Tongue saucisson 3.0 %** Liver sausage 3.0 %** Liver saucisson 3.0 %** Mortadella 4.0% Cervelat choice 2.0 % (2) Marseille / Provence cervelat 2.0 % (2) Raw cervelat, cervelat to be cooked / fried / grilled / roasted 2.0 % (only if the product is incorporated into a canned dish) Strasbourg / Alsace cervelat 2.0% Attignole 5.0% Mosaïque 5.0% Pantin paté 5.0% Attereau 5.0% Goose / duck cream 5.0% Poultry cream 5.0% Game cream 5.0% Rabbit cream 5.0% Fricandeau 5.0% Berry paté 5.0% Amiens duck paté 5.0% Paté mixture 5.0% Ham paté 5.0% Easter paté 5.0% Sweatbread paté 5.0% Meat paté 5.0% Goose/duck terrine 5.0% Lamb terrine 5.0% Poultry terrine 5.0% Game terrine 5.0% Rabbit terrine 5.0% Amiens duck terrine 5.0% Poitou duck terrine 5.0% Terrine mixture 5.0% Chartres terrine 5.0% Liver terrine 5.0% Ham terrine 5.0% Sweetbread terrine 5.0% Meat terrine 5.0% Grandmother-style terrine 5.0% Friand 5.0% Chartres paté 5.0% Liver paté 5.0% Provence caillette 5.0% Var caillette 5.0% Liver cream 5.0% Charentes fagot 5.0% Gascogne paté 5.0% Périgueux paté 5.0% Gascogne terrine 5.0% Périgueux terrine 5.0% Country paté 5.0% Jura paté 5.0% Rennes paté 5.0% Country terrine 5.0% Jura terrine 5.0% Ardennes paté 5.0% Ardennes terrine 5.0% Ballotine 5.0% Stuffed goose/duck neck 7.0% Galantine 5.0% Périgord neck 7.0% Liver confit 0.5 %* Game liver confit 0.5 %* Rabbit liver confit 0.5 %* Pork liver confit 0.5 %* Poultry liver confit 0.5 %* Chichons 0.5 %* Frittons 0.5 %* Graisserons 0.5 %* Grattons 0.5 %* Rillettes 0.5 %* Carn de parol 0.5 %* Bresse civier 0.5 %* Coudenat 0.5 %* Head cheese 0.5 %* Marbrade 0.5 %* Pressed ear 0.5 %* Head paté 0.5 %* Lyon marbled meat 0.5 %* Presskopf 0.5 %* Pork head roulade 0.5 %* Sabodet 0.5 %* (Species) head 0.5 %* Marbled head 0.5 %* Brawn 0.5 %* Rolled head 0.5 %* Cauldron meat 0.5 %* Museau 0.5 %* Hure 0.5% Cooked tongue 0.5% Salt-cured beef tongue 0.5% Dijon tongue 0.5% Troyes tongue 0.5% Valenciennes tongue 0.5% Jellied tongue 0.5% Tongue in sauce 0.5% Stuffed tongue 0.5% Lucullus tongue 0.5% Andouille 1.0 %* Andouillette 1.0 %* Sabardin 1.0 %* Gras double 0.5 %* Tripes 1.0 %* Tripous / Tripoux 1.0 %* Rouen feet 1.0 %* Feet and tripes 1.0 %* Stuffed feet 1.0 %* Marseille feet 1.0 %* Coutances boudin 1.0 %* Creole boudin 1.0 %* Nancy boudin 1.0 %* Paris boudin 1.0 %* Saint Romain boudin 1.0 %* Marseille boudin 1.0 %* Black boudin 1.0 %* Aude boudin 1.0 %* Auvergne boudin 1.0 %* Bourgogne boudin 1.0 %* Lyon boudin in cream 1.0 %* Poitou boudin 1.0 %* Southwestern France boudin 1.0 %* Périgord boudin 1.0 %* Higher quality boudin 1.0 %* Boutifar 1.0 %* Boutifaron 1.0 %* Galabart 1.0 %* Bluttwurst 1.0 %* Alsace boudin 1.0 %* Tongue boudin 1.0 %* Strasbourg boudin 1.0 %* Blood sausage 1.0 %* Black sausage 1.0 %* Blood saucisson 1.0 %* Black saucisson 1.0 %* Schwarzwurst 1.0 %* Zungenwurst 1.0 %* White boudin 1.0 %* Catalan boudin 1.0 %* Le Havre boudin 1.0 %* Castres bougnette 1.0 %* Coudenou 1.0 %* White dios 1.0 %* Malsat 1.0 %* Richelieu boudin 1.0 %* Toulouse boudin 1.0 %* Cocons 1.0 %* Quenelles 1.0% Jellied beef 0.5 %* Liver medallion 1.0 %* Liver parfait 1.0 %* Ardèche caillette 3.0 %* Caillette 3.0 %* Farci poitevin 3.0 %* Fressure 3.0 %* Gogue 3.0 %* Longeole 3.0 %* Pormonier 3.0 %* Cabbage sausage 3.0 %* Herb sausage 3.0 %* Trumberewurst 3.0 %*

* Plant protein content derived only from the condiments and flavourings contained in the product.
** Of which 1 % may be derived only from the condiments and flavourings

contained in the product.
*** Of which 1.5 % may be derived only from the condiments and flavourings contained in the product.
(1) An additional 2 % of plant protein is allowed to be added for products incorporated into a canned dish.
(2) The addition of plant protein up to an overall limit of 7 % (excluding proteins from condiments and flavourings) is allowed for products incorporated in a canned dish.

Article

IV. - Names from the Code of Good Practices for poultry products

Name Maximum plant protein content
(expressed as dry matter) Andouillette 1.0% (Poultry) white meat / filet 3.0% (Poultry) boudin 4.0% (Poultry) cervelat 2.0% (Poultry) sausage mixture 2.0% (Poultry) chorizo 1.5% (Poultry) crépinette 2.0% (Poultry) cordon bleu 3.5% (Poultry) escalope 1.0% (Poultry) galantine 5.0% (Poultry) gigolette 1.5% (Poultry) leg 1.5% (Poultry) ham 3.0% (Poultry) knack 2.0% (Poultry) lardons 1.5% (Poultry) merguez 2.0% Cuts 5.0% (Poultry) mortadella 4.0% (Poultry) nuggets 3.5% (Poultry) paté (or terrine) 5.0% (Poultry) paupiette 2.0% (Poultry) sausage 2.0% (Poultry) saucisson 2.0% (Poultry) tournedos 1.0% (Poultry) Vienna 3.5%

V. - Names specific to the egg sector

Name Maximum plant protein content
(expressed as dry matter) Liquid whole egg / dried whole egg 0.1% Liquid egg yolk / dried egg yolk 0.1% Liquid egg white / dried egg white 0.1% Omelette 0.1%

Done on 29 June 2022.

Élisabeth Borne
By the Prime Minister:

The Minister for the Economy, Finance