Even more, the qualitative determination of foreign fat using sterols is ambiguous.

the expression ‘dairy spreads’ means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight.

Yellow fat spreads as defined by Council Regulation (EC) No 2991/94(1), excluding cooking and frying fats and spreads based on butter or other animal fat.

In our judgement, the key element of the strategy to promote quality is a permanent ban on the marketing of blends of olive oil and other fats. This is essential to pursue fraudulent blending with seed oil. The ban must be central to management of the olive oil market, so as to avoid defrauding customers and to establish a clear policy on quality and food safety.

We must endeavour to allay this concern, and I therefore feel, should the manufacturers of a Member State so request, of course, that within the White Paper on food safety and in other ways, the Commission should consider protecting chocolate which is produced according to traditional methods without additional vegetable oil as a high quality European product, and refuse to set the lowest level as the standard, for this may be permitted by the market, but it is not acceptable in terms of the quality of the produce and the lives of our consumers.

(b) the expression "dairy spreads" means a spreadable emulsion of the water-in-oil type, containing milkfat as the only fat in the product, with a milkfat content of 39 % or more but less than 80 % by weight.