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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 Text with EEA relevance. 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 Text with EEA relevance. In force OJ L 304, p. 18–63 (BG, ES, CS, DA, DE, ET, EL, EN, FR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV) Special edition in Croatian: Chapter 15 Volume 020 P. 168 - 213 ELI. ‘Nutrition labelling of products on which a nutrition and/or health claim is made shall be mandatory, with the exception of generic advertising. The information to be provided shall consist of that specified in Article 30(1) of 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.

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Where a nutrition and/or health claim is made for a nutrient referred to in Article 30(2) of Regulation (EU) No 1169/2011 the amount of that nutrient shall be declared in accordance with Articles 31 to 34 of that Regulation. The amount(s) of the substance(s) to which a nutrition or health claim relates that does not appear in the nutrition labelling shall be stated in the same field of vision as the nutrition labelling and be expressed in accordance with Articles 31, 32 and 33 of Regulation (EU) No 1169/2011. The units of measurement used to express the amount of the substance shall be appropriate for the individual substances concerned. Article 50 Amendments to Regulation (EC) No 1925/2006 Paragraph 3 of Article 7 of Regulation (EC) No 1925/2006 is replaced by the following. Nutrition labelling of products to which vitamins and minerals have been added and which are covered by this Regulation shall be compulsory. The information to be provided shall consist of that specified in Article 30(1) of 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 and of the total amounts present of the vitamins and minerals when added to the food. Article 51 Exercise of the delegation 1.

The power to adopt delegated acts is conferred on the Commission subject to the conditions laid down in this Article. The power to adopt delegated acts referred to in Article 9(3), Article 10(2), Article 12(3), Article 13(4), Article 18(5), Article 19(2), Article 21(2), Article 23(2), Article 30(6), Article 31(2), Article 36(4) and Article 46 shall be conferred on the Commission for a period of 5 years after 12 December 2011. The Commission shall draw up a report in respect of the delegation of power not later than 9 months before the end of the 5-year period. The delegation of power shall be tacitly extended for periods of an identical duration, unless the European Parliament or the Council opposes such extension not later than 3 months before the end of each period. The delegation of power referred to in Article 9(3), Article 10(2), Article 12(3), Article 13(4), Article 18(5), Article 19(2), Article 21(2), Article 23(2), Article 30(6), Article 31(2), Article 36(4) and Article 46 may be revoked at any time by the European Parliament or by the Council. A decision to revoke shall put an end to the delegation of the power specified in that decision. It shall take effect the day following the publication of the decision in the Official Journal of the European Union or on a later date specified therein.

It shall not affect the validity of any delegated acts already in force. As soon as it adopts a delegated act, the Commission shall notify it simultaneously to the European Parliament and to the Council. A delegated act adopted pursuant to Article 9(3), Article 10(2), Article 12(3), Article 13(4), Article 18(5), Article 19(2), Article 21(2), Article 23(2), Article 30(6), Article 31(2), Article 36(4) and Article 46 shall enter into force only if no objection has been expressed either by the European Parliament or the Council within a period of 2 months of notification of that act to the European Parliament and the Council or if, before the expiry of that period, the European Parliament and the Council have both informed the Commission that they will not object. That period shall be extended by 2 months at the initiative of the European Parliament or of the Council. Article 52 Urgency procedure 1. Delegated acts adopted under this Article shall enter into force without delay and shall apply as long as no objection is expressed in accordance with paragraph 2.

The notification of a delegated act to the European Parliament and to the Council shall state the reasons for the use of the urgency procedure. Either the European Parliament or the Council may object to a delegated act in accordance with the procedure referred to in Article 51(5).

In such a case, the Commission shall repeal the act without delay following the notification of the decision to object by the European Parliament or by the Council. Article 53 Repeal 1. Directives 87/250/EEC, 90/496/EEC, 1999/10/EC, 2000/13/EC, 2002/67/EC and 2008/5/EC and Regulation (EC) No 608/2004 are repealed as from 13 December 2014. References to the repealed acts shall be construed as references to this Regulation.

Article 54 Transitional measures 1. Foods placed on the market or labelled prior to 13 December 2014 which do not comply with the requirements of this Regulation may be marketed until the stocks of the foods are exhausted.

Foods placed on the market or labelled prior to 13 December 2016 which do not comply with the requirement laid down in point (l) of Article 9(1) may be marketed until the stocks of the foods are exhausted. Foods placed on the market or labelled prior to 1 January 2014 which do not comply with the requirements laid down in Part B of Annex VI may be marketed until the stocks of the foods are exhausted. Between 13 December 2014 and 13 December 2016, where the nutrition declaration is provided on a voluntary basis, it shall comply with Articles 30 to 35. Notwithstanding Directive 90/496/EEC, Article 7 of Regulation (EC) No 1924/2006 and Article 7(3) of Regulation (EC) No 1925/2006, foods labelled in accordance with Articles 30 to 35 of this Regulation may be placed on the market before 13 December 2014.

Notwithstanding Commission Regulation (EC) No 1162/2009 of 30 November 2009 laying down transitional measures for the implementation of Regulations (EC) No 853/2004, (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council, foods labelled in accordance with Part B of Annex VI to this Regulation may be placed on the market before 1 January 2014. Article 55 Entry into force and date of application This Regulation shall enter into force on the 20th day following its publication in the Official Journal of the European Union. It shall apply from 13 December 2014, with the exception of point (l) of Article 9(1), which shall apply from 13 December 2016, and Part B of Annex VI, which shall apply from 1 January 2014. For the Council The President M. Position of the European Parliament of 16 June 2010 and position of the Council at first reading of 21 February 2011. Position of the European Parliament of 6 July 2011 (not yet published in the Official Journal) and decision of the Council of 29 September 2011.

Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products. Council Directive 2001/110/EC of 20 December 2001 relating to honey. Commission Regulation (EC) No 1580/2007 of 21 December 2007 laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector. Council Regulation (EC) No 104/2000 of 17 December 1999 on the common organisation of the markets in fishery and aquaculture products. Regulation (EC) No 1760/2000. Commission Regulation (EC) No 1019/2002 of 13 June 2002 on marketing standards for olive oil.

ANNEX I SPECIFIC DEFINITIONS As referred to in Article 2(4) 1. ‘nutrition declaration’ or ‘nutrition labelling’ means information stating the: (a) energy value; or (b) energy value and one or more of the following nutrients only: — fat (saturates, mono-unsaturates, polyunsaturates), — carbohydrate (sugars, polyols, starch), — salt, — fibre, — protein, — any of the vitamins or minerals listed in point 1 of Part A of Annex XIII, and present in significant amounts as defined in point 2 of Part A of Annex XIII, 2.

‘fat’ means total lipids, and includes phospholipids; 3. ‘saturates’ means fatty acids without double bond; 4. ‘trans fat’ means fatty acids with at least one non-conjugated (namely interrupted by at least one methylene group) carbon-carbon double bond in the trans configuration; 5. ‘mono-unsaturates’ means fatty acids with one cis double bond; 6. ‘polyunsaturates’ means fatty acids with two or more cis, cis-methylene interrupted double bonds; 7. ‘carbohydrate’ means any carbohydrate which is metabolised by humans, and includes polyols; 8.

‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols; 9. ‘polyols’ means alcohols containing more than two hydroxyl groups; 10. ‘protein’ means the protein content calculated using the formula: protein = total Kjeldahl nitrogen × 6,25; 11. ‘salt’ means the salt equivalent content calculated using the formula: salt = sodium × 2,5; 12.

ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains, and products thereof, except: (a) wheat based glucose syrups including dextrose; (b) wheat based maltodextrins; (c) glucose syrups based on barley; (d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin; 2. Crustaceans and products thereof; 3. Eggs and products thereof; 4. Fish and products thereof, except: (a) fish gelatine used as carrier for vitamin or carotenoid preparations; (b) fish gelatine or Isinglass used as fining agent in beer and wine; 5.

Peanuts and products thereof; 6. Soybeans and products thereof, except: (a) fully refined soybean oil and fat; (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources; (c) vegetable oils derived phytosterols and phytosterol esters from soybean sources; (d) plant stanol ester produced from vegetable oil sterols from soybean sources; 7. Milk and products thereof (including lactose), except: (a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin; (b) lactitol; 8.

Nuts, namely: almonds ( Amygdalus communis L.), hazelnuts ( Corylus avellana), walnuts ( Juglans regia), cashews ( Anacardium occidentale), pecan nuts ( Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts ( Bertholletia excelsa), pistachio nuts ( Pistacia vera), macadamia or Queensland nuts ( Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin; 9. Celery and products thereof; 10. Mustard and products thereof; 11. Sesame seeds and products thereof; 12.

Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO 2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers; 13. Lupin and products thereof; 14. Molluscs and products thereof. And the products thereof, in so far as the process that they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the relevant product from which they originated. ANNEX III FOODS FOR WHICH THE LABELLING MUST INCLUDE ONE OR MORE ADDITIONAL PARTICULARS TYPE OR CATEGORY OF FOOD PARTICULARS 1. Foods packaged in certain gases 1.1.

Foods whose durability has been extended by means of packaging gases authorised pursuant to Regulation (EC) No 1333/2008. ‘packaged in a protective atmosphere’. Foods containing sweeteners 2.1. Foods containing a sweetener or sweeteners authorised pursuant to Regulation (EC) No 1333/2008. ‘with sweetener(s)’ this statement shall accompany the name of the food. Foods containing both an added sugar or sugars and a sweetener or sweeteners authorised pursuant to Regulation (EC) No 1333/2008. ‘with sugar(s) and sweetener(s)’ this statement shall accompany the name of the food.

Foods containing aspartame/aspartame-acesulfame salt authorised pursuant to Regulation EC) No 1333/2008. ‘contains aspartame (a source of phenylalanine)’ shall appear on the label in cases where aspartame/aspartame-acesulfame salt is designated in the list of ingredients only by reference to the E number. ‘contains a source of phenylalanine’ shall appear on the label in cases where aspartame/aspartame-acesulfame salt is designated in the list of ingredients by its specific name. Foods containing more than 10% added polyols authorised pursuant to Regulation (EC) No 1333/2008. ‘excessive consumption may produce laxative effects’. Foods containing glycyrrhizinic acid or its ammonium salt 3.1. Confectionery or beverages containing glycyrrhizinic acid or its ammonium salt due to the addition of the substance(s) as such or the liquorice plant Glycyrrhiza glabra, at concentration of 100 mg/kg or 10 mg/l or above.

‘contains liquorice’ shall be added immediately after the list of ingredients, unless the term ‘liquorice’ is already included in the list of ingredients or in the name of the food. In the absence of a list of ingredients, the statement shall accompany the name of the food. Confectionary containing glycyrrhizinic acid or its ammonium salt due to the addition of the substance(s) as such or the liquorice plant Glycyrrhiza glabra at concentrations of 4 g/kg or above. ‘contains liquorice – people suffering from hypertension should avoid excessive consumption’ shall be added immediately after the list of ingredients. In the absence of a list of ingredients, the statement shall accompany the name of the food. Beverages containing glycyrrhizinic acid or its ammonium salt due to the addition of the substance(s) as such or the liquorice plant Glycyrrhiza glabra at concentrations of 50 mg/l or above, or of 300 mg/l or above in the case of beverages containing more than 1,2% by volume of alcohol. ‘contains liquorice – people suffering from hypertension should avoid excessive consumption’ shall be added immediately after the list of ingredients.

In the absence of a list of ingredients, the statement shall accompany the name of the food. Beverages with high caffeine content or foods with added caffeine 4.1. Beverages, with the exception of those based on coffee, tea or coffee or tea extract where the name of the food includes the term ‘coffee’ or ‘tea’, which: — are intended for consumption without modification and contain caffeine, from whatever source, in a proportion in excess of 150 mg/l, or, — are in concentrated or dried form and after reconstitution contain caffeine, from whatever source, in a proportion in excess of 150 mg/l, ‘High caffeine content. Not recommended for children or pregnant or breast-feeding women’ in the same field of vision as the name of the beverage, followed by a reference in brackets and in accordance with Article 13(1) of this Regulation to the caffeine content expressed in mg per 100 ml.

Foods other than beverages, where caffeine is added with a physiological purpose. ‘Contains caffeine. Not recommended for children or pregnant women’ in the same field of vision as the name of the food, followed by a reference in brackets and in accordance with Article 13(1) of this Regulation to the caffeine content expressed in mg per 100 g/ml. In the case of food supplements, the caffeine content shall be expressed per portion as recommended for daily consumption on the labelling. Foods with added phytosterols, phytosterol esters, phytostanols or phytostanol esters 5.1. Foods or food ingredients with added phytosterols, phytosterol esters, phytostanols or phytostanol esters. ANNEX V FOODS WHICH ARE EXEMPTED FROM THE REQUIREMENT OF THE MANDATORY NUTRITION DECLARATION 1.

Unprocessed products that comprise a single ingredient or category of ingredients; 2. Processed products which the only processing they have been subjected to is maturing and that comprise a single ingredient or category of ingredients; 3. Waters intended for human consumption, including those where the only added ingredients are carbon dioxide and/or flavourings; 4. A herb, a spice or mixtures thereof; 5.

Salt and salt substitutes; 6. Table top sweeteners; 7. Products covered by Directive 1999/4/EC of the European Parliament and of the Council of 22 February 1999 relating to coffee extracts and chicory extracts, whole or milled coffee beans and whole or milled decaffeinated coffee beans; 8. Herbal and fruit infusions, tea, decaffeinated tea, instant or soluble tea or tea extract, decaffeinated instant or soluble tea or tea extract, which do not contain other added ingredients than flavourings which do not modify the nutritional value of the tea; 9. Fermented vinegars and substitutes for vinegar, including those where the only added ingredients are flavourings; 10. Flavourings; 11.

Food additives; 12. Processing aids; 13. Food enzymes; 14. Gelatine; 15. Jam setting compounds; 16. Chewing-gums; 18. Food in packaging or containers the largest surface of which has an area of less than 25 cm 2; 19.

Food, including handcrafted food, directly supplied by the manufacturer of small quantities of products to the final consumer or to local retail establishments directly supplying the final consumer. ANNEX VII INDICATION AND DESIGNATION OF INGREDIENTS PART A — SPECIFIC PROVISIONS CONCERNING THE INDICATION OF INGREDIENTS BY DESCENDING ORDER OF WEIGHT Category of ingredient Provision concerning indication by weight 1.

Added water and volatile products Shall be listed in order of their weight in the finished product. The amount of water added as an ingredient in a food shall be calculated by deducting from the total amount of the finished product the total amount of the other ingredients used. This amount shall not be required to be taken into consideration if it does not exceed 5% by weight of the finished product. This derogation does not apply to meat, meat preparations, unprocessed fishery products and unprocessed bivalve molluscs 2. Ingredients used in concentrated or dehydrated form and reconstituted at the time of manufacture May be listed in order of weight as recorded before their concentration or dehydration 3.

Ingredients used in concentrated or dehydrated foods, which are intended to be reconstituted by the addition of water May be listed in order of proportion in the reconstituted product provided that the list of ingredients is accompanied by an expression, such as ‘ingredients of the reconstituted product’, or ‘ingredients of the ready-to-use product’ 4. Fruit, vegetables or mushrooms, none of which significantly predominates in terms of weight and which are used in proportions that are likely to vary, used in a mixture as ingredients of a food May be grouped together in the list of ingredients under the designation ‘fruit’, ‘vegetables’ or ‘mushrooms’ followed by the phrase ‘in varying proportions’, immediately followed by a list of the fruit, vegetables or mushrooms present. In such cases, the mixture shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the fruit, vegetables or mushrooms present 5.

Mixtures of spices or herbs, where none significantly predominates in proportion by weight May be listed in different order provided that that list of ingredients is accompanied by an expression such as ‘in variable proportion’ 6. Ingredients constituting less than 2% of the finished product May be listed in a different order after the other ingredients 7.

Ingredients, which are similar or mutually substitutable, likely to be used in the manufacture or preparation of a food without altering its composition, its nature or its perceived value, and in so far as they constitute less than 2% of the finished product May be referred to in the list of ingredients by means of the statement ‘contains and/or ’, where at least one of no more than two ingredients is present in the finished product. This provision shall not apply to food additives or to ingredients listed in Part C of this Annex, and to substances or products listed in Annex II causing allergies or intolerances 8.

Refined oils of vegetable origin May be grouped together in the list of ingredients under the designation ‘vegetable oils’ followed immediately by a list of indications of specific vegetable origin, and may be followed by the phrase ‘in varying proportions’. If grouped together, vegetable oils shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the vegetable oils present.

The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil 9. Refined fats of vegetable origin May be grouped together in the list of ingredients under the designation ‘vegetable fats’ followed immediately by a list of indications of specific vegetable origin, and may be followed by the phrase ‘in varying proportions’. If grouped together, vegetable fats shall be included in the list of ingredients in accordance with Article 18(1), on the basis of the total weight of the vegetable fats present. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat PART B — DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF A CATEGORY RATHER THAN A SPECIFIC NAME Without prejudice to Article 21, ingredients which belong to one of the categories of foods listed below and are constituents of another food may be designated by the name of that category rather than the specific name. Definition of category of food Designation 1. Refined oils of animal origin ‘Oil’, together with either the adjective ‘animal’, or the indication of specific animal origin.

The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated oil 2. Refined fats of animal origin ‘Fat’, together with either the adjective ‘animal’ or the indication of specific animal origin. The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat 3. Mixtures of flour obtained from two or more cereal species ‘Flour’, followed by a list of the cereals from which it has been obtained, in descending order by weight 4.

Starches, and starches modified by physical means or by enzymes ‘Starch’ 5. All species of fish where the fish constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific species of fish ‘Fish’ 6.

All types of cheese where the cheese or mixture of cheeses constitutes an ingredient of another food and provided that the name and presentation of such food does not refer to a specific type of cheese ‘Cheese’ 7. All spices not exceeding 2% by weight of the food ‘Spice(s)’ or ‘mixed spices’ 8. All herbs or parts of herbs not exceeding 2% by weight of the food ‘Herb(s)’ or ‘mixed herbs’ 9.

All types of gum preparations used in the manufacture of gum base for chewing gum ‘Gum base’ 10. All types of crumbed baked cereal products ‘Crumbs’ or ‘rusks’ as appropriate 11. All types of sucrose ‘Sugar’ 12. Anhydrous dextrose or dextrose monohydrate ‘Dextrose’ 13. Glucose syrup and anhydrous glucose syrup ‘Glucose syrup’ 14. All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof ‘Milk proteins’ 15.

Press, expeller or refined cocoa butter ‘Cocoa butter’ 16. All types of wine as covered by Annex XIb to Regulation (EC) No 1234/2007 ‘Wine’ 17.

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Skeletal muscles of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue, where the total fat and connective tissue content does not exceed the values indicated below and where the meat constitutes an ingredient of another food. Maximum fat and connective tissue contents for ingredients designated by the term ‘ meat’ Species Fat content Collagen/meat protein ratio — Mammals (other than rabbits and porcines) and mixtures of species with mammals predominating, 25% 25% — Porcines, 30% 25% — Birds and rabbits, 15% 10% If these maximum limits are exceeded, but all other criteria for the definition of ‘meat’ are satisfied, the ‘ meat’ content must be adjusted downwards accordingly and the list of ingredients must mention, in addition to the term ‘ meat’, the presence of fat and/or connective tissue. The products covered by the definition of ‘mechanically separated meat’ are excluded from this definition ‘ meat’ and the name(s) of the animal species from which it comes 18.

All types of products covered by the definition of ‘mechanically separated meat’ ‘mechanically separated meat’ and the name(s) of the animal species from which it comes PART C — DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF THEIR CATEGORY FOLLOWED BY THEIR SPECIFIC NAME OR E NUMBER Without prejudice to Article 21, food additives and food enzymes other than those specified in point (b) of Article 20 belonging to one of the categories listed in this Part must be designated by the name of that category, followed by their specific name or, if appropriate, E number. If an ingredient belongs to more than one of the categories, the category appropriate to the principal function in the case of the food in question shall be indicated. Acid Acidity regulator Anti-caking agent Anti-foaming agent Antioxidant Bulking agent Colour Emulsifier Emulsifying salts Firming agent Flavour enhancer Flour treatment agent Foaming agent Gelling agent Glazing agent Humectant Modified starch Preservative Propellent gas Raising agent Sequestrant Stabiliser Sweetener Thickener PART D — DESIGNATION OF FLAVOURINGS IN THE LIST OF INGREDIENTS 1. Flavourings shall be designated either by the terms: — ‘flavouring(s)’ or by a more specific name or description of the flavouring if the flavouring component contains flavourings as defined in points (b), (c), (d), (e), (f), (g) and (h) of Article 3(2) of Regulation (EC) No 1334/2008, — ‘smoke flavouring(s)’, or ‘smoke flavouring(s) produced from food(s) or food category or source(s)’ (e.g. ‘smoke flavouring produced from beech’), if the flavouring component contains flavourings as defined in point (f) of Article 3(2) of Regulation (EC) No 1334/2008 and imparts a smoky flavour to the food.

The term ‘natural’ for the description of flavourings shall be used in accordance with Article 16 of Regulation (EC) No 1334/2008. Quinine and/or caffeine used as a flavouring in the production or preparation of a food shall be mentioned by name in the list of ingredients immediately after the term ‘flavouring(s)’. PART E — DESIGNATION OF COMPOUND INGREDIENTS 1.

A compound ingredient may be included in the list of ingredients, under its own designation in so far as this is laid down by law or established by custom, in terms of its overall weight, and immediately followed by a list of its ingredients. ANNEX VIII QUANTITATIVE INDICATION OF INGREDIENTS 1. ANNEX IX NET QUANTITY DECLARATION 1. The net quantity declaration shall not be mandatory in the case of foods: (a) which are subject to considerable losses in their volume or mass and which are sold by number or weighed in the presence of the purchaser; (b) the net quantity of which is less than 5 g or 5 ml; however, this provision shall not apply to spices and herbs; or (c) normally sold by number, provided that the number of items can clearly be seen and easily counted from the outside or, if not, is indicated on the labelling. Where the indication of a certain type of quantity (such as the nominal quantity, minimum quantity, or average quantity) is required by Union provisions or, where there are none, by national provisions, this quantity shall be regarded as the net quantity for the purposes of this Regulation. Where a prepacked item consists of two or more individual prepacked items containing the same quantity of the same product, the net quantity shall be indicated by mentioning the net quantity contained in each individual package and the total number of such packages. The indication of those particulars shall not, however, be mandatory where the total number of individual packages can be clearly seen and easily counted from the outside and where at least one indication of the net quantity contained in each individual package can be clearly seen from the outside.

Where a prepacked item consists of two or more individual packages which are not regarded as units of sale, the net quantity shall be given by indicating the total net quantity and the total number of individual packages. Where a solid food is presented in a liquid medium, the drained net weight of the food shall also be indicated. Where the food has been glazed, the declared net weight of the food shall be exclusive of the glaze. For the purposes of this point, ‘liquid medium’ shall mean the following products, possibly in mixtures and also where frozen or quick-frozen, provided that the liquid is merely an adjunct to the essential elements of that preparation and is thus not a decisive factor for the purchase: water, aqueous solutions of salts, brine, aqueous solutions of food acids, vinegar, aqueous solutions of sugars, aqueous solutions of other sweetening substances, fruit or vegetable juices in the case of fruit or vegetables. ANNEX X DATE OF MINIMUM DURABILITY, ‘USE BY’ DATE AND DATE OF FREEZING 1.

ANNEX XII ALCOHOLIC STRENGTH The actual alcoholic strength by volume of beverages containing more than 1,2% by volume of alcohol shall be indicated by a figure to not more than one decimal place. It shall be followed by the symbol ‘% vol.’ and may be preceded by the word ‘alcohol’ or the abbreviation ‘alc’.

The alcoholic strength shall be determined at 20 °C. Positive and negative allowed tolerances in respect of the indication of the alcoholic strength by volume and expressed in absolute values shall be as listed in the following table. They shall apply without prejudice to the tolerances deriving from the method of analysis used for determining the alcoholic strength. Description of beverage Positive or negative tolerance 1. Beers of CN code 2203 00 having an alcoholic strength not exceeding 5,5% vol.; still beverages falling within CN code 2206 00 obtained from grapes 0,5% vol. Beers having an alcoholic strength exceeding 5,5% vol.; sparkling beverages falling within CN code 2206 00 obtained from grapes, ciders, perries, fruit wines and the like, obtained from fruit other than grapes, whether or not semi-sparkling or sparkling; mead 1% vol. Beverages containing macerated fruit or parts of plants 1,5% vol.

Any other beverages containing more than 1,2% by volume of alcohol 0,3% vol. ANNEX XIII REFERENCE INTAKES PART A — DAILY REFERENCE INTAKES FOR VITAMINS AND MINERALS (ADULTS) 1. Vitamins and minerals which may be declared and their nutrient reference values (NRVs) Vitamin A (μg) 800 Vitamin D (μg) 5 Vitamin E (mg) 12 Vitamin K (μg) 75 Vitamin C (mg) 80 Thiamin (mg) 1,1 Riboflavin (mg) 1,4 Niacin (mg) 16 Vitamin B6 (mg) 1,4 Folic acid (μg) 200 Vitamin B12 (μg) 2,5 Biotin (μg) 50 Pantothenic acid (mg) 6 Potassium (mg) 2 000 Chloride (mg) 800 Calcium (mg) 800 Phosphorus (mg) 700 Magnesium (mg) 375 Iron (mg) 14 Zinc (mg) 10 Copper (mg) 1 Manganese (mg) 2 Fluoride (mg) 3,5 Selenium(μg) 55 Chromium (μg) 40 Molybdenum (μg) 50 Iodine (μg) 150 2. ANNEX XV EXPRESSION AND PRESENTATION OF NUTRITION DECLARATION The units of measurement to be used in the nutrition declaration for energy (kilojoules (kJ) and kilocalories (kcal)) and mass (grams (g), milligrams (mg) or micrograms (μg)) and the order of presentation of the information, as appropriate, shall be the following: energy kJ/kcal fat g of which — saturates, g — mono-unsaturates, g — polyunsaturates, g carbohydrate g of which — sugars, g — polyols, g — starch, g fibre g protein g salt g vitamins and minerals the units specified in point 1 of Part A of Annex XIII.

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