Monitoring Food Additives and Nutritional Composition of Labels of Food Bases 1 1 1 2 1* Stela-Gabriela1 JELEA , Marian JELEA , Lucia MIHALESCU , Zorica VOȘGAN , Oana-Corina JELEA 2Faculty of Science, North University Center at Baia Mare, Technical University of Cluj-Napoca, Victoriei Street, No.76, 430122, Baia Mare, Romania; Faculty of Environmental Science and Engineering, University Babeș-Bolyai, Fântânele Street, No.30, 400294, Cluj-Napoca, Romania; *corresponding author:
[email protected] Bulletin UASVM series Agricultureagr 76(1) / 2019 Print ISSN 1843-5246; Electronic ISSN 1843-5386 DOI:10.15835/buasvmcn- : 2018.0007 Abstract During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives addedKeywords: to foods during processing are important to improvenutritional their appearance content and to extend their shelf life. composition content, food bases, labels, Introduction The food bases labels are one source of and flavors are responsible for the sensory and consumers in determining the nutritional value nutritional quality of the product (Mencinicopschi, information for consumers.