Nutrition claims

LOW ENERGY

A claim that a food is gloomy in energy, and any claim likely to have the same meaning for the consumer, may entirely be made where the intersection does not contain more than 40 kcal ( 170 kJ ) /100 deoxyguanosine monophosphate for solids or more than 20 kcal ( 80 kJ ) /100 milliliter for liquids. For table-top sweeteners the limit of 4 kcal ( 17 kJ ) /portion, with equivalent sweetening properties to 6 gravitational constant of sucrose ( approximately 1 teaspoon of sucrose ), applies .

ENERGY-REDUCED

A title that a food is energy-reduced, and any claim probably to have the like meaning for the consumer, may only be made where the energy rate is reduced by at least 30 %, with an indication of the feature ( mho ) which make ( second ) the food reduced in its entire energy prize .

ENERGY-FREE

A call that a food is energy-free, and any claim likely to have the lapp entail for the consumer, may lone be made where the product does not contain more than 4 kcal ( 17 kJ ) /100 milliliter. For table-top sweeteners the limit of 0,4 kcal ( 1,7 kJ ) /portion, with equivalent sweetening properties to 6 guanine of sucrose ( approximately 1 teaspoon of sucrose ), applies .

LOW FAT

A title that a food is low in adipose tissue, and any claim likely to have the like mean for the consumer, may only be made where the merchandise contains no more than 3 g of fat per 100 deoxyguanosine monophosphate for solids or 1,5 gigabyte of fatness per 100 milliliter for liquids ( 1,8 deoxyguanosine monophosphate of fat per 100 milliliter for semi-skimmed milk ).

Reading: Nutrition claims

FAT-FREE

A claim that a food is nonfat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fatness per 100 guanine or 100 milliliter. however, claims expressed as ‘X % nonfat ‘ shall be prohibited .

LOW SATURATED FAT

A claim that a food is low in saturate fat, and any claim likely to have the same entail for the consumer, may entirely be made if the kernel of saturated fatso acids and trans-fatty acids in the intersection does not exceed 1,5 gigabyte per 100 gram for solids or 0,75 g/100 milliliter for liquids and in either case the kernel of saturated fatty acids and trans-fatty acids must not provide more than 10 % of energy .

SATURATED FAT-FREE

A claim that a food does not contain saturated adipose tissue, and any claim likely to have the lapp meaning for the consumer, may entirely be made where the sum of saturated fatten and trans-fatty acids does not exceed 0,1 g of saturate fatty per 100 gigabyte or 100 milliliter .

LOW SUGARS

A claim that a food is low in sugars, and any claim likely to have the lapp intend for the consumer, may alone be made where the product contains no more than 5 deoxyguanosine monophosphate of sugars per 100 guanine for solids or 2,5 g of sugars per 100 milliliter for liquids .

SUGARS-FREE

A claim that a food is sugars-free, and any claim likely to have the same mean for the consumer, may only be made where the product contains no more than 0,5 guanine of sugars per 100 deoxyguanosine monophosphate or 100 milliliter .

WITH NO ADDED SUGARS

A claim stating that sugars have not been added to a food, and any claim probable to have the lapp meaning for the consumer, may only be made where the product does not contain any total mono- or disaccharides or any other food used for its enhancement properties. If sugars are naturally salute in the food, the postdate reading should besides appear on the label : ‘CONTAINS NATURALLY OCCURRING SUGARS ‘ .

LOW SODIUM/SALT

A claim that a food is humble in sodium/salt, and any title likely to have the same mean for the consumer, may only be made where the product contains no more than 0,12 guanine of sodium, or the equivalent respect for strategic arms limitation talks, per 100 gigabyte or per 100 milliliter. For waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2 mg of sodium per 100 milliliter .

VERY LOW SODIUM/SALT

A call that a food is very depleted in sodium/salt, and any claim likely to have the lapp intend for the consumer, may only be made where the merchandise contains no more than 0,04 guanine of sodium, or the equivalent respect for salt, per 100 g or per 100 milliliter. This claim shall not be used for natural mineral waters and other waters .

SODIUM-FREE or SALT-FREE

A claim that a food is sodium-free or salt-free, and any call probably to have the lapp think of for the consumer, may only be made where the intersection contains no more than 0,005 deoxyguanosine monophosphate of sodium, or the equivalent rate for salt, per 100 gigabyte .

NO ADDED SODIUM/SALT

A claim stating that sodium/salt has not been added to a food and any claim likely to have the same mean for the consumer may alone be made where the product does not contain any add sodium/salt or any other component containing added sodium/salt and the product contains no more than 0,12 guanine sodium, or the equivalent value for salt, per 100 gigabyte or 100 milliliter .

SOURCE OF FIBRE

A claim that a food is a source of fiber, and any claim likely to have the lapp entail for the consumer, may only be made where the product contains at least 3 deoxyguanosine monophosphate of fiber per 100 gravitational constant or at least 1,5 gravitational constant of fiber per 100 kcal .

HIGH FIBRE

A claim that a food is eminent in character, and any claim probably to have the same mean for the consumer, may only be made where the intersection contains at least 6 g of fiber per 100 deoxyguanosine monophosphate or at least 3 g of fiber per 100 kcal .

SOURCE OF PROTEIN

A call that a food is a reference of protein, and any claim likely to have the lapp mean for the consumer, may only be made where at least 12 % of the energy value of the food is provided by protein .

HIGH PROTEIN

A title that a food is high in protein, and any claim likely to have the lapp mean for the consumer, may only be made where at least 20 % of the energy value of the food is provided by protein.

SOURCE OF [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]

A claim that a food is a reference of vitamins and/or minerals, and any claim likely to have the lapp think of for the consumer, may only be made where the product contains at least a significant sum equally defined in the Annex to Directive 90/496/EEC or an come provided for by derogations granted according to Article 6 of Regulation ( EC ) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the summation of vitamins and minerals and of certain other substances to foods [ 1 ] .

HIGH [NAME OF VITAMIN/S] AND/OR [NAME OF MINERAL/S]

A claim that a food is high in vitamins and/or minerals, and any claim likely to have the lapp meaning for the consumer, may only be made where the product contains at least doubly the value of ‘ source of [ NAME OF VITAMIN/S ] and/or [ NAME OF MINERAL/S ] ’ .

CONTAINS [NAME OF THE NUTRIENT OR OTHER SUBSTANCE]

A claim that a food contains a nutrient or another kernel, for which specific conditions are not laid down in this Regulation, or any claim likely to have the same mean for the consumer, may lone be made where the merchandise complies with all the applicable provisions of this Regulation, and in detail Article 5. For vitamins and minerals the conditions of the claim ‘source of ‘ shall apply .

INCREASED [NAME OF THE NUTRIENT]

A title stating that the capacity in one or more nutrients, other than vitamins and minerals, has been increased, and any claim probably to have the lapp meaning for the consumer, may only be made where the intersection meets the conditions for the claim ‘ generator of ’ and the increase in contented is at least 30 % compared to a like intersection .

REDUCED [NAME OF THE NUTRIENT]

A claim stating that the contented in one or more nutrients has been reduced, and any claim probably to have the same mean for the consumer, may only be made where the reduction in contentedness is at least 30 % compared to a similar intersection, except for micronutrients, where a 10 % difference in the reference values as set in directing 90/496/EEC shall be acceptable, and for sodium, or the equivalent value for salt, where a 25 % remainder shall be acceptable. The title “ reduced saturated fatness ”, and any claim probably to have the same entail for the consumer, may alone be made : ( a ) if the sum of saturate fatty acids and of trans-fatty acids in the product bearing the title is at least 30 % less than the sum of saturated fatso acids and of trans-fatty acids in a similar merchandise ; and ( b ) if the content in trans-fatty acids in the product bearing the claim is equal to or less than in a exchangeable intersection. The claim “ decreased sugars ”, and any claim likely to have the same meaning for the consumer, may only be made if the measure of department of energy of the product bearing the claim is equal to or less than the sum of energy in a similar product .

LIGHT/LITE

A claim stating that a product is ‘ light ’ or ‘ light ’, and any claim likely to have the same mean for the consumer, shall follow the same conditions as those set for the term ‘ reduced ’ ; the claim shall besides be accompanied by an indication of the characteristic ( sulfur ) which make ( s ) the food ‘light ‘ or ‘lite ‘ .

NATURALLY/NATURAL

Where a food naturally meets the circumstance ( s ) laid down in this Annex for the habit of a nutritional claim, the term ‘naturally/natural ‘ may be used as a prefix to the claim .

SOURCE OF OMEGA-3 FATTY ACIDS

A claim that a food is a source of omega-3 fatty acid fatso acids, and any claim likely to have the lapp mean for the consumer, may merely be made where the merchandise contains at least 0,3 guanine alpha-linolenic acid per 100g and per 100kcal, or at least 40mg of the kernel of eicosapentaenoic acid and docosahexaenoic acid per 100g and per 100kcal .

HIGH OMEGA-3 FATTY ACIDS

A claim that a food is eminent in omega-3 fatty acid fatty acids, and any call probable to have the same meaning for the consumer, may alone be made where the product contains at least 0,6 g alpha-linolenic acid per 100 gram and per 100 kcal, or at least 80 magnesium of the union of eicosapentaenoic acerb and docosahexaenoic acid per 100 gigabyte and per 100 kcal.

HIGH MONOUNSATURATED FAT

A claim that a food is high in monounsaturated fat, and any claim probably to have the same meaning for the consumer, may alone be made where at least 45 % of the fatso acids introduce in the intersection derive from monounsaturated fat under the condition that monounsaturated fat provides more than 20 % of energy of the product .

HIGH POLYUNSATURATED FAT

A claim that a food is high in polyunsaturated fat, and any claim probable to have the same mean for the consumer, may lone be made where at least 45 % of the fatty acids present in the product derive from polyunsaturated fatty under the stipulate that polyunsaturated fat provides more than 20 % of energy of the merchandise .

HIGH UNSATURATED FAT

A title that a food is high in unsaturated fat, and any claim probable to have the like think of for the consumer may lone be made where at least 70 % of the fatty acids present in the intersection deduce from unsaturated fat under the discipline that unsaturated fat provides more than 20 % of energy of the product .

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