4 Labelling requirements

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4.3 List of ingredients

6 Optional labelling

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6.3 Where nutrition information is presented, it shall comply with the requirements for nutrition labelling and the use of nutrition claims stated in Annex D.

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D.3 Nutrient declaration

D.3.1 Application of nutrient declaration

D.3.1.1

Nutrient declaration is required whenever a nutrition or health claim is made for a food.

D.3.1.2

Nutrient declaration is voluntary for all other foods.

D.3.2 Listing of nutrients

D.3.2.1

Where nutrient declaration is applied, the following is mandatory:

1. energy value;
2. the amounts of protein, available carbohydrate such as carbohydrate excluding dietary fibre, fat, saturated fat and total sugars;
3. the amount of any other nutrient for which a nutrition claim is made; and
4. the amount of any other nutrient considered relevant for maintaining a good nutritional status, as determined by the national competent authority.

D.3.2.2

In addition to the requirements of D.3.2.1, the nutrient labelling shall consist of information on the sugars, dietary fibre, saturated and trans fatty acids and sodium, where these are declared.

D.7 Health claims

D.7.1

Health claims are permitted provided the following conditions are fulfilled:

1. health claims shall be based on current relevant scientific substantiation and the level of proof shall be sufficient to validate the type of claimed effect, as recognized by generally accepted scientific review of the data. This substantiation shall be reviewed as new information becomes available;
2. for any health claim to be permitted on a label, it shall first have the approval of the national and, where applicable, regional competent authority. Only health claims which support national health policy and goals shall be permitted;
3. the claim about a food or food constituent shall be stated within the context of the total diet;
4. the claimed benefit shall arise from the consumption of a reasonable quantity of the food or food constituent, in the context of a normal diet;
5. if the claimed benefit is attributed to a constituent in the food, the food shall be:
1. a significant or high source of the constituent in the case where increased consumption is recommended; or
2. low in, reduced in or free of the constituent in the case where reduced consumption is recommended; or

NOTE Where appropriate, the conditions for nutrient content claims and comparative claims may be used to determine the levels for “high”, “low”, “reduced” and “free”.

1. only those essential nutrients for which a NRV has been established, or those nutrients which are mentioned in officially recognized dietary guidelines elaborated by the national competent authority, shall be the subject of a nutrient function claim.