Regulation on edible oils and fats.

This Regulation prescribes the necessary food quality requirements which must be met in the production and placing on the market of edible oils of plant origin and of fats of plant and animal origin, including those marketed in the form of dietary supplements.
This text closely determines the following related topics: names, definitions and general requirements; physical, chemical, physico-chemical and sensory properties and composition; technological processes to be applied in all phases of handling and production; additional labelling requirements (does not apply to grease, olive oil and olive pomace oil, for which the quality requirements and additional labelling requirements are regulated by separate legislation, see paragraph 2 of article 1 for more details).
This Regulation shall take into account the notification procedure pursuant to the rules stipulated by the Directive (EU) 2015/1535 of the European Parliament and of the Council of 9 September 2015 on the establishment of procedures for the provision of information in the field of technical regulations and rules on information society services.
The Annex (1, 2 and 3) is also part of this publication (classification of oils and fats; detailed technical and quality requirements).