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European Product Labelling Guide

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European Product Labelling Guide European Product Labelling Guide 1 INTRODUCTION Within my role in the Enterprise Europe Network, one of the issues I’m regularly asked about is product labelling, i.e: “What regulations apply to my product?” or “What information has to be displayed on my product?”. European legislation can be complex and consequently sourcing the answers to these questions isn’t necessarily the simplest task, therefore the purpose of this guide is to pull together all the information on European Union product labelling rules so that it is accessible from one source but broken up into a consistent and readable format. The hope is that it will give companies a clearer understanding as to what rules may be applicable to them, so that they can better prepare themselves for trading in the European market. I think you will find this guide useful, but if you require more information please contact your local Enterprise Europe team. Thank you. Ross Thomson European Information Executive Enterprise Europe Network 2 DISCLAIMER All information was sourced from http://europa.eu/, unless stated otherwise. Whilst every effort has been made to ensure that the information and content within this document is accurate, up-to-date and reliable, the Enterprise Europe Network and its partners cannot be held responsible for inaccuracies or errors. Any images used are to be taken as purely hypothetical examples; their accuracy has not been verified and they are not intended to promote any product or labelling style. Use of this guide, or actions taken from the information provided, are solely at the user's own risk. The information held within the guide should never be used as formal legal advice, users should always seek professional advice regarding labelling rules before placing any products on the market. If you require more information please don’t hesitate in contacting your local Enterprise Europe team. 3 CONTENTS All the headings below are linked to the requisite pages, so once you find the topic you are looking for just click on the text and you will be taken to the page. CHAPTER 1 – GENERAL LABELLING PROVISIONS 1.The Food Labelling Rules .............................................................................. 10 1.1.Labelling, Presentation and Advertising of Foodstuffs .............................................. 10 2.Prepacked Products ....................................................................................... 16 2.1.Prepacked Products .................................................................................................. 16 2.2.Identification of Prepacked Foodstuff By Lot ............................................................. 18 3.Deregulation of Pack Sizes ............................................................................ 19 3.1.Deregulation ............................................................................................................... 19 4.Price ................................................................................................................. 21 4.1.Prices of Products Offered to Consumers ................................................................. 21 4 CHAPTER 2 –FOOD AND DRINK LABELLING 1.Nutritional Information ................................................................................... 24 1.1.Nutrition and Allergens .............................................................................................. 24 1.1.1.Nutritional Labelling ..................................................................................... 24 1.1.2.Nutrition and Health Claims ......................................................................... 28 1.1.3.Food Supplements ...................................................................................... 31 1.1.4.Gluten-Free Foodstuffs ............................................................................... 34 1.1.5.Addition of Vitamins, Minerals and Other Substances ................................ 35 1.1.6.Caffeine and Quinine ................................................................................... 38 1.2.Special Diets .............................................................................................................. 40 1.2.1.Foodstuff for Particular Nutritional Use ....................................................... 40 1.2.2.Energy-Restricted Diet Food ....................................................................... 43 1.2.3.Dietary Foods for Special Medical Purposes .............................................. 45 2.What’s In The Food and How It’s Produced ................................................. 48 2.1.Genetically Modified Organisms ................................................................................ 48 2.1.1.Traceability and labelling of GMOs ............................................................. 48 2.1.2.Food and Feed (GMO) ................................................................................ 51 2.1.3.Unique Identifiers for GMOs ........................................................................ 53 2.2.Additives, Flavouring and Enzymes .......................................................................... 56 2.2.1.Food Additives ............................................................................................. 56 2.2.2.Food Flavouring .......................................................................................... 59 2.2.3.Food Enzymes ............................................................................................. 61 2.2.4.Authorisation Procedure .............................................................................. 63 2.2.5.Extraction Solvents ...................................................................................... 65 2.3.Production Methods ................................................................................................... 69 2.3.1.Agriculture and Foodstuff as Traditional Specialities Guaranteed .............. 69 2.3.2.Geographical Indications and Designation of Origin ................................... 74 2.3.3.Organic Products ......................................................................................... 80 2.4.Preperation ................................................................................................................ 84 2.4.1.Foodstuff Treated with Ionising Radiation ................................................... 84 5 2.4.2.Quick Frozen Food ...................................................................................... 87 3.Specific Food/Drink Rules ............................................................................. 89 3.1.Meat ........................................................................................................................... 89 3.1.1.Identification and Labelling of Beef and Veal .............................................. 89 3.2.Fats ............................................................................................................................ 95 3.2.1.Edible Oils and Fats: Erucic Acid ................................................................ 95 3.2.2.Spreadable Fats .......................................................................................... 97 3.3.Milk Derivatives .......................................................................................................... 99 3.3.1.Dehydrated Preserved Milk ......................................................................... 99 3.3.2.Edible Caseins and Caseinates ................................................................ 102 3.4.Sugar Products ........................................................................................................ 104 3.4.1.Sugars ....................................................................................................... 104 3.4.2.Fruit Jams and Chestnut Puree ................................................................ 106 3.4.3.Cocoa and Chocolate ................................................................................ 108 3.4.4.Honey ........................................................................................................ 112 3.5.Beverages ................................................................................................................ 114 3.5.1.Natural Mineral Waters .............................................................................. 114 3.5.2.Fruit Juices ................................................................................................ 118 3.5.3.Aromatized Drinks ..................................................................................... 120 3.5.4.Coffee and Chicory Extracts ..................................................................... 122 3.5.5.Alcoholic Beverages .................................................................................. 124 3.6.Novel Foods ............................................................................................................. 130 3.6.1.Novel Foods and Ingredients .................................................................... 130 3.7.Foods for Infants and Young Children ..................................................................... 132 3.7.1.Instant Formulae ....................................................................................... 132 3.7.2.Processed Cereal-Based Foods and Baby Foods .................................... 135 6 CHAPTER 3 – PACKAGING AND CONTAINERS FOR FOODSTUFF 1.Active and Intelligent Packaging ................................................................
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