CELEX 32011R1169 en TXT

L 304/18 EN Official Journal of the European Union 22.11.
2011
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)
THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE (4) According to Regulation (EC) No 178/2002 of the
EUROPEAN UNION, European Parliament and of the Council of 28 January
2002 laying down the general principles and
requirements of food law, establishing the European
Food Safety Authority and laying down procedures in
Having regard to the Treaty on the Functioning of the European matters of food safety (3) it is a general principle of
Union, and in particular Article 114 thereof, food law to provide a basis for consumers to make
informed choices in relation to food they consume and
to prevent any practices that may mislead the consumer.
Having regard to the proposal from the European Commission,

(5) Directive 2005/29/EC of the European Parliament and of
the Council of 11 May 2005 concerning unfair business-
Having regard to the opinion of the European Economic and to-consumer commercial practices in the internal
Social Committee (1), market (4) covers certain aspects of the provision of
information to consumers specifically to prevent
misleading actions and omissions of information. The
general principles on unfair commercial practices
Acting in accordance with the ordinary legislative procedure (2), should be complemented by specific rules concerning
the provision of food information to consumers.
Whereas: (6) Union rules on food labelling applicable to all foods are
laid down in Directive 2000/13/EC of the European
Parliament and of the Council of 20 March 2000 on
the approximation of the laws of the Member States
(1) Article 169 of the Treaty on the Functioning of the relating to the labelling, presentation and advertising of
European Union (TFEU) provides that the Union is to foodstuffs (5). The majority of the provisions laid down in
contribute to the attainment of a high level of that Directive date back to 1978 and should therefore be
consumer protection by the measures it adopts updated.
pursuant to Article 114 thereof.
(7) Council Directive 90/496/EEC of 24 September 1990 on

(2) The free movement of safe and wholesome food is an nutrition labelling for foodstuffs (6) lays down rules on
essential aspect of the internal market and contributes the content and presentation of nutrition information on
significantly to the health and well-being of citizens, prepacked foods. According to those rules, the inclusion
and to their social and economic interests. of nutrition information is voluntary unless a nutrition-
related claim is made concerning the food. The majority
of the provisions laid down in that Directive date back to
1990 and should therefore be updated.
(3) In order to achieve a high level of health protection for
consumers and to guarantee their right to information, it
should be ensured that consumers are appropriately
informed as regards the food they consume. Consumers’ (8) The general labelling requirements are complemented by
choices can be influenced by, inter alia, health, economic, a number of provisions applicable to all foods in
environmental, social and ethical considerations. particular circumstances or to certain categories of
foods. In addition, there are a number of specific rules
which are applicable to specific foods.
(1) OJ C 77, 31.3.2009, p. 81.
(2) Position of the European Parliament of 16 June 2010 (OJ C 236 E,
12.8.2011, p. 187) and position of the Council at first reading of (3 ) OJ L 31, 1.2.2002, p. 1.
21 February 2011 (OJ C 102 E, 2.4.2011, p. 1). Position of the (4 ) OJ L 149, 11.6.2005, p. 22.
European Parliament of 6 July 2011 (not yet published in the (5 ) OJ L 109, 6.5.2000, p. 29.
Official Journal) and decision of the Council of 29 September 2011. (6 ) OJ L 276, 6.10.1990, p. 40.
22.11.2011 EN Official Journal of the European Union L 304/19
(9) While the original objectives and the core components of compulsory indication on the labelling of certain
the current labelling legislation are still valid, it is foodstuffs of particulars other than those provided for
necessary to streamline it in order to ensure easier in Directive 2000/13/EC of the European Parliament
compliance and greater clarity for stakeholders and to and of the Council (5).
modernise it in order to take account of new devel
opments in the field of food information. This Regulation
will both serve the interests of the internal market by
simplifying the law, ensuring legal certainty and reducing (13) It is necessary to set common definitions, principles,
administrative burden, and benefit citizens by requiring requirements and procedures so as to form a clear
clear, comprehensible and legible labelling of foods. framework and a common basis for Union and
national measures governing food information.
(10) The general public has an interest in the relationship

between diet and health and in the choice of an appro (14) In order to follow a comprehensive and evolutionary
priate diet to suit individual needs. The Commission approach to the information provided to consumers
White Paper of 30 May 2007 on a Strategy for Europe relating to food they consume, there should be a broad
on Nutrition, Overweight and Obesity related health definition of food information law covering rules of a
issues (the ‘Commission White Paper’) noted that general and specific nature as well as a broad definition
nutrition labelling is one important method of of food information covering information provided also
informing consumers about the composition of foods by other means than the label.
and of helping them to make an informed choice. The
Commission Communication of 13 March 2007 entitled
‘EU Consumer Policy strategy 2007-2013 —
Empowering consumers, enhancing their welfare, (15) Union rules should apply only to undertakings, the
effectively protecting them’ underlined that allowing concept of which implies a certain continuity of activities
consumers to make an informed choice is essential and a certain degree of organisation. Operations such as
both to effective competition and consumer welfare. the occasional handling and delivery of food, the serving
Knowledge of the basic principles of nutrition and appro of meals and the selling of food by private persons, for
priate nutrition information on foods would contribute example at charity events, or at local community fairs
significantly towards enabling the consumer to make and meetings, should not fall within the scope of this
such an informed choice. Education and information Regulation.
campaigns are an important mechanism for improving
consumer understanding of food information.
(16) Food information law should provide sufficient flexibility
to be able to keep up to date with new information
(11) In order to enhance legal certainty and ensure rationality requirements of consumers and ensure a balance
and consistency of enforcement, it is appropriate to between the protection of the internal market and the
repeal Directives 90/496/EEC and 2000/13/EC and to differences in the perception of consumers in the
replace them by a single regulation which ensures Member States.
certainty for consumers and other stakeholders and
reduces the administrative burden.
(17) The prime consideration for requiring mandatory food
information should be to enable consumers to identify
(12) For the sake of clarity, it is appropriate to repeal and and make appropriate use of a food and to make choices
include in this Regulation other horizontal acts, namely that suit their individual dietary needs. With this aim,
Commission Directive 87/250/EEC of 15 April 1987 on food business operators should facilitate the accessibility
the indication of alcoholic strength by volume in the of that information to the visually impaired.
labelling of alcoholic beverages for sale to the ultimate
consumer (1), Commission Directive 1999/10/EC of
8 March 1999 providing for derogations from the
provisions of Article 7 of Council Directive 79/112/EEC (18) In order to enable food information law to adapt to
as regards the labelling of foodstuffs (2), Commission consumers’ changing needs for information, any
Directive 2002/67/EC of 18 July 2002 on the labelling considerations about the need for mandatory food
of foodstuffs containing quinine, and of foodstuffs information should also take account of the widely
containing caffeine (3), Commission Regulation (EC) demonstrated interest of the majority of consumers in
No 608/2004 of 31 March 2004 concerning the the disclosure of certain information.
labelling of foods and food ingredients with added
phytosterols, phytosterol esters, phytostanols and/or
phytostanol esters (4) and Commission Directive
(19) New mandatory food information requirements should
2008/5/EC of 30 January 2008 concerning the
however only be established if and where necessary, in
accordance with the principles of subsidiarity, propor
(1 ) OJ L 113, 30.4.1987, p. 57. tionality and sustainability.
(2 ) OJ L 69, 16.3.1999, p. 22.
(3 ) OJ L 191, 19.7.2002, p. 20.
(4 ) OJ L 97, 1.4.2004, p. 44. (5) OJ L 27, 31.1.2008, p. 12.
L 304/20 EN Official Journal of the European Union 22.11.2011
(20) Food information law should prohibit the use of (26) Food labels should be clear and understandable in order
information that would mislead the consumer in to assist consumers who want to make better-informed
particular as to the characteristics of the food, food food and dietary choices. Studies show that easy legibility
effects or properties, or attribute medicinal properties is an important element in maximising the possibility for
to foods. To be effective, that prohibition should also labelled information to influence its audience and that
apply to the advertising and presentation of foods. illegible product information is one of the main causes
of consumer dissatisfaction with food labels. Therefore, a
comprehensive approach should be developed in order to
take into account all aspects related to legibility,
(21) In order to prevent a fragmentation of the rules including font, colour and contrast.
concerning the responsibility of food business operators
with respect to food information it is appropriate to
clarify the responsibilities of food business operators in
this area. That clarification should be in accordance with
the responsibilities regarding the consumer referred to in (27) In order to ensure the provision of food information, it is
Article 17 of Regulation (EC) No 178/2002. necessary to consider all ways of supplying food to
consumers, including selling food by means of distance
communication. Although it is clear that any food
supplied through distance selling should meet the same
(22) A list should be drawn up of all mandatory information information requirements as food sold in shops, it is
which should in principle be provided for all foods necessary to clarify that in such cases the relevant
intended for the final consumer and mass caterers. That mandatory food information should also be available
list should maintain the information that is already before the purchase is concluded.
required under existing Union legislation given that it
is generally considered as a valuable acquis in respect of
consumer information.
(28) The technology used in the freezing of foods has

(23) In order to take account of changes and developments in developed significantly during recent decades and has
the field of food information, provisions should be made become widely used both to improve the circulation of
to empower the Commission to enable certain particulars goods on the Union internal market, and to reduce food
to be made available through alternative means. Consul safety risks. However, the freezing and later defrosting of
tation with stakeholders should facilitate timely and well- certain foods, especially meat and fishery products, limits
targeted changes of food information requirements. their possible further use and may also have an effect on
their safety, taste and physical quality. Conversely, for
other products, especially butter, freezing has no such
effects. Therefore, where a product has been defrosted,
the final consumer should be appropriately informed of
(24) When used in the production of foods and still present
its condition.
therein, certain ingredients or other substances or
products (such as processing aids) can cause allergies or
intolerances in some people, and some of those allergies
or intolerances constitute a danger to the health of those
concerned. It is important that information on the
presence of food additives, processing aids and other (29) The indication of the country of origin or of the place of
substances or products with a scientifically proven provenance of a food should be provided whenever its
allergenic or intolerance effect should be given to absence is likely to mislead consumers as to the true
enable consumers, particularly those suffering from a country of origin or place of provenance of that
food allergy or intolerance, to make informed choices product. In all cases, the indication of country of origin
which are safe for them. or place of provenance should be provided in a manner
which does not deceive the consumer and on the basis of
clearly defined criteria which ensure a level playing field
for industry and improve consumers’ understanding of
(25) In order to inform consumers of the presence of the information related to the country of origin or
engineered nanomaterials in food, it is appropriate to place of provenance of a food. Such criteria should not
provide for a definition of engineered nanomaterials. apply to indications related to the name or address of the
Taking into account the possibility of food containing food business operator.
or consisting of engineered nanomaterials being a novel
food, the appropriate legislative framework for that defi
nition should be considered in the context of the
upcoming review of Regulation (EC) No 258/97 of the
European Parliament and of the Council of 27 January (30) In some cases, food business operators may want to
1997 concerning novel foods and novel food indicate the origin of a food on a voluntary basis to
ingredients (1). draw consumers’ attention to the qualities of their
product. Such indications should also comply with
(1) OJ L 43, 14.2.1997, p. 1. harmonised criteria.
(31) The indication of origin is currently mandatory for beef Regulation (EEC) No 2913/92 establishing the
and beef products (1) in the Union following the bovine Community Customs Code (8). Determination of the
spongiform encephalopathy crisis and it has created country of origin of foods will be based on those rules,
consumer expectations. The impact assessment of the which are well known to food business operators and
Commission confirms that the origin of meat appears administrations and should ease their implementation.
to be consumers’ prime concern. There are other meats
widely consumed in the Union, such as swine, sheep,
goat and poultrymeat. It is therefore appropriate to
impose a mandatory declaration of origin for those (34) The nutrition declaration for a food concerns
products. The specific origin requirements could differ information on the presence of energy and certain
from one type of meat to another according to the char nutrients in foods. The mandatory provision of
acteristics of the animal species. It is appropriate to nutrition information on packaging should assist
provide for the establishment through implementing nutrition actions as part of public health policies which
rules of mandatory requirements that could vary from could involve the provision of scientific recommen
one type of meat to another taking into account the dations for nutrition education for the public and
principle of proportionality and the administrative support informed food choices.
burden for food business operators and enforcement
authorities.
(35) To facilitate the comparison of products in different

package sizes, it is appropriate to retain the requirement
(32) Mandatory origin provisions have been developed on the that the mandatory nutrition declaration should refer to
basis of vertical approaches for instance for honey (2), 100 g or 100 ml amounts and, if appropriate, to allow
fruit and vegetables (3), fish (4), beef and beef products (5) additional portion-based declarations. Therefore, where
and olive oil (6). There is a need to explore the possibility food is prepacked and individual portions or
to extend mandatory origin labelling for other foods. It is consumption units are identified, a nutrition declaration
therefore appropriate to request the Commission to per portion or per consumption unit, in addition to the
prepare reports covering the following foods: types of expression per 100 g or per 100 ml, should be allowed.
meat other than beef, swine, sheep, goat and poul Furthermore, in order to provide comparable indications
trymeat; milk; milk used as an ingredient in dairy relating to portions or consumption units, the
products; meat used as an ingredient; unprocessed Commission should be empowered to adopt rules on
foods; single-ingredient products; and ingredients that the expression of the nutrition declaration per portion
represent more than 50 % of a food. Milk being one of or per consumption unit for specific categories of food.
the products for which an indication of origin is
considered of particular interest, the Commission report
on this product should be made available as soon as
possible. Based on the conclusions of such reports, the (36) The Commission White Paper highlighted certain nutri
Commission may submit proposals to modify the tional elements of importance to public health such as
relevant Union provisions or may take new initiatives, saturated fat, sugars or sodium. Therefore, it is appro
where appropriate, on a sectoral basis. priate that the requirements on the mandatory provision
of nutrition information should take into account such
elements.
(33) The Union’s non-preferential rules of origin are laid

down in Council Regulation (EEC) No 2913/92 of
(37) Since one of the objectives pursued by this Regulation is
12 October 1992 establishing the Community Customs
to provide a basis to the final consumer for making
Code (7) and its implementing provisions in Commission
informed choices, it is important to ensure in this
Regulation (EEC) No 2454/93 of 2 July 1993 laying
respect that the final consumer easily understands the
down provisions for the implementation of Council
information provided on the labelling. Therefore it is
appropriate to use on the labelling the term ‘salt’
(1) Regulation (EC) No 1760/2000 of the European Parliament and of instead of the corresponding term of the nutrient
the Council of 17 July 2000 establishing a system for the identifi
cation and registration of bovine animals and regarding the labelling
‘sodium’.
of beef and beef products (OJ L 204, 11.8.2000, p. 1).
(2) Council Directive 2001/110/EC of 20 December 2001 relating to
honey (OJ L 10, 12.1.2002, p. 47).
(3) Commission Regulation (EC) No 1580/2007 of 21 December 2007
laying down implementing rules of Council Regulations (EC) (38) In the interest of consistency and coherence of Union
No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the law the voluntary inclusion of nutrition or health
fruit and vegetable sector (OJ L 350, 31.12.2007, p. 1). claims on food labels should be in accordance with the
(4) Council Regulation (EC) No 104/2000 of 17 December 1999 on the Regulation (EC) No 1924/2006 of the European
common organisation of the markets in fishery and aquaculture Parliament and of the Council of 20 December 2006
products (OJ L 17, 21.1.2000, p. 22). on nutrition and health claims made on foods (9).
(5) Regulation (EC) No 1760/2000.
(6) Commission Regulation (EC) No 1019/2002 of 13 June 2002 on
marketing standards for olive oil (OJ L 155, 14.6.2002, p. 27). (8) OJ L 253, 11.10.1993, p. 1.
(7) OJ L 302, 19.10.1992, p. 1. (9) OJ L 404, 30.12.2006, p. 9.
(39) To avoid unnecessary burdens on food business nutrition declaration for foods such as alcoholic
operators, it is appropriate to exempt from the beverages and non-prepacked foods that may be
mandatory provision of a nutrition declaration certain exempted from the nutrition declaration, the possibility
categories of foods that are unprocessed or for which should be given to declare only limited elements of the
nutrition information is not a determining factor for nutrition declaration. It is nevertheless appropriate to
consumers’ purchasing decisions, or for which the clearly establish the information that may be provided
packaging is too small to accommodate the mandatory on a voluntary basis in order to avoid misleading the
labelling requirements, unless the obligation to provide consumer by the free choice of the food business
such information is provided for under other Union operator.
rules.
(43) There have been recent developments in the expression

(40) Taking into account the specific nature of alcoholic of the nutrition declaration, other than per 100 g, per
beverages, it is appropriate to invite the Commission to 100 ml or per portion, or in its presentation, through the
analyse further the information requirements for those use of graphical forms or symbols, by some Member
products. Therefore, the Commission should, taking States and organisations in the food sector. Such addi
into account the need to ensure coherence with other tional forms of expression and presentation may help
relevant Union policies, produce a report within 3 consumers to better understand the nutrition declaration.
years of the entry into force of this Regulation However, there is insufficient evidence across all the
concerning the application of the requirements to Union on how the average consumer understands and
provide information on ingredients and nutrition uses the alternative forms of expression or presentation
information to alcoholic beverages. In addition, taking of the information. Therefore, it is appropriate to allow
into account the resolution of the European Parliament for different forms of expression and presentation to be
of 5 September 2007 on an European Union strategy to developed on the basis of criteria established in this
support Member States in reducing alcohol-related Regulation and to invite the Commission to prepare a
harm (1), the opinion of the European Economic and report regarding the use of those forms of expression and
Social Committee (2), the work of the Commission, and presentation, their effect on the internal market and the
general public concern about alcohol-related harm advisability of further harmonisation.
especially to young and vulnerable consumers, the
Commission, after consultation with stakeholders and
the Member States, should consider the need for a defi
nition of beverages such as ‘alcopops’, which are
specifically targeted at young people. The Commission (44) In order to assist the Commission in producing that
should also, if appropriate, propose specific requirements report, Member States should provide the Commission
relating to alcoholic beverages in the context of this with the relevant information on the use of additional
Regulation. forms of expression and presentation of the nutrition
declaration on the market in their territory. In order to
do so, Member States should be empowered to request
food business operators placing on the market in their
territory foods bearing additional forms of expression or
(41) To appeal to the average consumer and to serve the
presentation to notify national authorities of the use of
informative purpose for which it is introduced, and such additional forms and of the relevant justifications
given the current level of knowledge on the subject of regarding the fulfilment of the requirements set out in
nutrition, the nutrition information provided should be this Regulation.
simple and easily understood. To have the nutrition
information partly in the principal field of vision,
commonly known as the ‘front of pack’, and partly on
another side on the pack, for instance the ‘back of pack’,
might confuse consumers. Therefore, the nutrition (45) It is desirable to ensure a certain level of consistency in
declaration should be in the same field of vision. In the development of additional forms of expression and
addition, on a voluntary basis, the most important presentation of the nutrition declaration. It is therefore
elements of the nutrition information may be repeated appropriate to promote the constant exchange and
in the principal field of vision, in order to help sharing of best practices and experience between
consumers to easily see the essential nutrition Member States and with the Commission and to
information when purchasing foods. A free choice as promote the participation of stakeholders in such
to the information that could be repeated might exchanges.
confuse consumers. Therefore it is necessary to clarify
which information may be repeated.
(46) The declaration in the same field of vision of the

amounts of nutritional elements and comparative
(42) In order to encourage food business operators to provide indicators in an easily recognisable form to enable an
on a voluntary basis the information contained in the assessment of the nutritional properties of a food
should be considered in its entirety as part of the
(1) OJ C 187 E, 24.7.2008, p. 160. nutrition declaration and should not be treated as a
(2) OJ C 77, 31.3.2009, p. 81. group of individual claims.
(47) Experience shows that in many cases voluntary food should be updated to take this Regulation into account.
information is provided to the detriment of the clarity Regulations (EC) No 1924/2006 and (EC) No 1925/2006
of the mandatory food information. Therefore, criteria should therefore be amended accordingly.
should be provided to help food business operators
and enforcement authorities to strike a balance between
the provision of mandatory and voluntary food
information.
(54) Irregular and frequent updating of food information
requirements may impose considerable administrative
burdens on food businesses, especially small and
(48) Member States should retain the right, depending on medium-sized enterprises. It is therefore appropriate to
local practical conditions and circumstances, to lay ensure that measures that may be adopted by the
down rules in respect of the provision of information Commission in exercising the powers conferred by this
concerning non-prepacked foods. Although in such Regulation apply on the same day in any calendar year
cases the consumer demand for other information is following an appropriate transitional period. Derogations
limited, information on potential allergens is considered from this principle should be permitted in cases of
very important. Evidence suggests that most food allergy urgency where the purpose of the measures concerned
incidents can be traced back to non-prepacked food. is the protection of human health.
Therefore information on potential allergens should
always be provided to the consumer.
(55) In order to enable food business operators to adapt the

(49) As regards the matters specifically harmonised by this labelling of their products to the new requirements
Regulation, Member States should not be able to adopt introduced by this Regulation, it is important to
national provisions unless authorised by Union law. This provide for appropriate transitional periods for the appli
Regulation should not prevent Member States from cation of this Regulation.
adopting national measures concerning matters not
specifically harmonised by this Regulation. However,
such national measures should not prohibit, impede or
restrict the free movement of goods that are in
conformity with this Regulation. (56) Given the substantial changes in the requirements related
to nutrition labelling introduced by this Regulation, in
particular changes in relation to the content of the
nutrition declaration, it is appropriate to authorise food
(50) Union consumers show an increasing interest in the business operators to anticipate the application of this
implementation of the Union animal welfare rules at Regulation.
the time of slaughter, including whether the animal
was stunned before slaughter. In this respect, a study
on the opportunity to provide consumers with the
relevant information on the stunning of animals should
be considered in the context of a future Union strategy (57) Since the objectives of this Regulation cannot be
for the protection and welfare of animals. sufficiently achieved by the Member States and can
therefore be better achieved at Union level, the Union
may adopt measures, in accordance with the principle of
subsidiarity as set out in Article 5 of the Treaty on
(51) Food information rules should be able to adapt to a European Union. In accordance with the principle of
rapidly changing social, economic and technological proportionality, as set out in that Article, this Regulation
environment. does not go beyond what is necessary in order to achieve
those objectives.
(52) Member States should carry out official controls in order

to enforce compliance with this Regulation in accordance
with Regulation (EC) No 882/2004 of the European (58) The power to adopt delegated acts in accordance with
Parliament and of the Council of 29 April 2004 on Article 290 TFEU should be delegated to the
official controls performed to ensure the verification of Commission in respect of, inter alia, the availability of
compliance with feed and food law, animal health and certain mandatory particulars by means other than on
animal welfare rules (1). the package or on the label, the list of foods not
required to bear a list of ingredients, the re-examination
of the list of substances or products causing allergies or
(53) References to Directive 90/496/EEC in Regulation (EC) intolerances, or the list of nutrients that may be declared
No 1924/2006 and in Regulation (EC) No 1925/2006 on a voluntary basis. It is of particular importance that
of the European Parliament and of the Council of the Commission carry out appropriate consultations
20 December 2006 on the addition of vitamins and during its preparatory work, including at expert level.
minerals and of certain other substances to foods (2) The Commission, when preparing and drawing up
delegated acts, should ensure simultaneous, timely and
(1) OJ L 165, 30.4.2004, p. 1. appropriate transmission of relevant documents to the
(2) OJ L 404, 30.12.2006, p. 26. European Parliament and to the Council.
(59) In order to ensure uniform conditions for the implemen Article 2

tation of this Regulation, implementing powers should be
conferred on the Commission to adopt implementing Definitions
acts in relation to, inter alia, the modalities of expression 1. For the purposes of this Regulation, the following defi
of one or more particulars by means of pictograms or nitions shall apply:
symbols instead of words or numbers, the manner of
indicating the date of minimum durability, the manner
of indicating the country of origin or place of prov
enance for meat, the precision of the declared values (a) the definitions of ‘food’, ‘food law’, ‘food business’, ‘food
for the nutrition declaration, or the expression per business operator’, ‘retail’, ‘placing on the market’ and
portion or per consumption unit of the nutrition ‘final consumer’ in Article 2 and in points (1), (2), (3), (7),
declaration. Those powers should be exercised in (8) and (18) of Article 3 of Regulation (EC) No 178/2002;
accordance with Regulation (EU) No 182/2011 of the
European Parliament and of the Council of 16 February
2011 laying down the rules and general principles
concerning mechanisms for control by Member States (b) the definitions of ‘processing’, ‘unprocessed products’ and
of the Commission’s exercise of implementing powers (1), ‘processed products’ in points (m), (n) and (o) of
Article 2(1) of Regulation (EC) No 852/2004 of the
European Parliament and of the Council of 29 April 2004
HAVE ADOPTED THIS REGULATION: on the hygiene of foodstuffs (2);
CHAPTER I (c) the definition of ‘food enzyme’ in point (a) of Article 3(2) of
GENERAL PROVISIONS Regulation (EC) No 1332/2008 of the European Parliament
and of the Council of 16 December 2008 on food
Article 1 enzymes (3);
Subject matter and scope
1. This Regulation provides the basis for the assurance of a
high level of consumer protection in relation to food (d) the definitions of ‘food additive’, ‘processing aid’ and ‘carrier’
information, taking into account the differences in the in points (a) and (b) of Article 3(2) of, and in point 5 of
perception of consumers and their information needs whilst Annex I to, Regulation (EC) No 1333/2008 of the European
ensuring the smooth functioning of the internal market. Parliament and of the Council of 16 December 2008 on
food additives (4);
2. This Regulation establishes the general principles,

requirements and responsibilities governing food information,
(e) the definition of ‘flavourings’ in point (a) of Article 3(2) of
and in particular food labelling. It lays down the means to
Regulation (EC) No 1334/2008 of the European Parliament
guarantee the right of consumers to information and procedures
and of the Council of 16 December 2008 on flavourings
for the provision of food information, taking into account the
and certain food ingredients with flavouring properties for
need to provide sufficient flexibility to respond to future devel
use in and on foods (5);
opments and new information requirements.
3. This Regulation shall apply to food business operators at (f) the definitions of ‘meat’, ‘mechanically separated meat’,
all stages of the food chain, where their activities concern the ‘meat preparations’, ‘fishery products’ and ‘meat products’
provision of food information to consumers. It shall apply to all in points 1.1, 1.14, 1.15, 3.1 and 7.1 of Annex I to Regu
foods intended for the final consumer, including foods delivered lation (EC) No 853/2004 of the European Parliament and of
by mass caterers, and foods intended for supply to mass the Council of 29 April 2004 laying down specific hygiene
caterers. rules for food of animal origin (6);
This Regulation shall apply to catering services provided by (g) the definition of ‘advertising’ in point (a) of Article 2 of
transport undertakings when the departure takes place on the Directive 2006/114/EC of the European Parliament and of
territories of the Member States to which the Treaties apply. the Council of 12 December 2006 concerning misleading
and comparative advertising (7).
4. This Regulation shall apply without prejudice to labelling (2 ) OJ L 139, 30.4.2004, p. 1.

requirements provided for in specific Union provisions (3 ) OJ L 354, 31.12.2008, p. 7.
applicable to particular foods. (4 ) OJ L 354, 31.12.2008, p. 16.
(5 ) OJ L 354, 31.12.2008, p. 34.
(6 ) OJ L 139, 30.4.2004, p. 55.
(1) OJ L 55, 28.2.2011, p. 13. (7 ) OJ L 376, 27.12.2006, p. 21.
2. The following definitions shall also apply: (i) ‘label’ means any tag, brand, mark, pictorial or other
descriptive matter, written, printed, stencilled, marked,
embossed or impressed on, or attached to the packaging
or container of food;
(a) ‘food information’ means information concerning a food
and made available to the final consumer by means of a
label, other accompanying material, or any other means
including modern technology tools or verbal communi (j) ‘labelling’ means any words, particulars, trade marks, brand
cation; name, pictorial matter or symbol relating to a food and
placed on any packaging, document, notice, label, ring or
collar accompanying or referring to such food;
(b) ‘food information law’ means the Union provisions

governing the food information, and in particular labelling,
including rules of a general nature applicable to all foods in (k) ‘field of vision’ means all the surfaces of a package that can
particular circumstances or to certain categories of foods be read from a single viewing point;
and rules which apply only to specific foods;
(l) ‘principal field of vision’ means the field of vision of a

(c) ‘mandatory food information’ means the particulars that are package which is most likely to be seen at first glance by
required to be provided to the final consumer by Union the consumer at the time of purchase and that enables the
provisions; consumer to immediately identify a product in terms of its
character or nature and, if applicable, its brand name. If a
package has several identical principal fields of vision, the
principal field of vision is the one chosen by the food
(d) ‘mass caterer’ means any establishment (including a vehicle business operator;
or a fixed or mobile stall), such as restaurants, canteens,
schools, hospitals and catering enterprises in which, in the
course of a business, food is prepared to be ready for
(m) ‘legibility’ means the physical appearance of information, by
consumption by the final consumer;
means of which the information is visually accessible to the
general population and which is determined by various
elements, inter alia, font size, letter spacing, spacing
(e) ‘prepacked food’ means any single item for presentation as between lines, stroke width, type colour, typeface, width-
such to the final consumer and to mass caterers, consisting height ratio of the letters, the surface of the material and
of a food and the packaging into which it was put before significant contrast between the print and the background;
being offered for sale, whether such packaging encloses the
food completely or only partially, but in any event in such
a way that the contents cannot be altered without opening (n) ‘legal name’ means the name of a food prescribed in the
or changing the packaging; ‘prepacked food’ does not cover Union provisions applicable to it or, in the absence of such
foods packed on the sales premises at the consumer’s Union provisions, the name provided for in the laws, regu
request or prepacked for direct sale; lations and administrative provisions applicable in the
Member State in which the food is sold to the final
consumer or to mass caterers;
(f) ‘ingredient’ means any substance or product, including
flavourings, food additives and food enzymes, and any
constituent of a compound ingredient, used in the manu (o) ‘customary name’ means a name which is accepted as the
facture or preparation of a food and still present in the name of the food by consumers in the Member State in
finished product, even if in an altered form; residues shall which that food is sold, without that name needing further
not be considered as ‘ingredients’; explanation;
(g) ‘place of provenance’ means any place where a food is (p) ‘descriptive name’ means a name providing a description of
indicated to come from, and that is not the ‘country of the food, and if necessary of its use, which is sufficiently
origin’ as determined in accordance with Articles 23 to 26 clear to enable consumers to know its true nature and
of Regulation (EEC) No 2913/92; the name, business name distinguish it from other products with which it might be
or address of the food business operator on the label shall confused;
not constitute an indication of the country of origin or
place of provenance of food within the meaning of this
Regulation;
(q) ‘primary ingredient’ means an ingredient or ingredients of a
food that represent more than 50 % of that food or which
are usually associated with the name of the food by the
(h) ‘compound ingredient’ means an ingredient that is itself the consumer and for which in most cases a quantitative indi
product of more than one ingredient; cation is required;
(r) ‘date of minimum durability of a food’ means the date until taking into account, where appropriate, the need to protect
which the food retains its specific properties when properly the legitimate interests of producers and to promote the
stored; production of quality products.
(s) ‘nutrient’ means protein, carbohydrate, fat, fibre, sodium, 3. When food information law establishes new requirements,
vitamins and minerals listed in point 1 of Part A of a transitional period after the entry into force of the new
Annex XIII to this Regulation, and substances which requirements shall be granted, except in duly justified cases.
belong to or are components of one of those categories; During such transitional period, foods bearing labels not
complying with the new requirements may be placed on the
market, and stocks of such foods that have been placed on the
(t) ‘engineered nanomaterial’ means any intentionally market before the end of the transitional period may continue
produced material that has one or more dimensions of to be sold until exhausted.
the order of 100 nm or less or that is composed of
discrete functional parts, either internally or at the
surface, many of which have one or more dimensions of 4. An open and transparent public consultation shall be
the order of 100 nm or less, including structures, agglom conducted, including with stakeholders, directly or through
erates or aggregates, which may have a size above the order representative bodies, during the preparation, evaluation and
of 100 nm but retain properties that are characteristic of revision of food information law, except where the urgency
the nanoscale. of the matter does not allow it.
Properties that are characteristic of the nanoscale include:

Article 4
Principles governing mandatory food information
(i) those related to the large specific surface area of the
materials considered; and/or 1. Where mandatory food information is required by food
information law, it shall concern information that falls, in
particular, into one of the following categories:
(ii) specific physico-chemical properties that are different
from those of the non-nanoform of the same material;
(a) information on the identity and composition, properties or
other characteristics of the food;
(u) ‘means of distance communication’ means any means
which, without the simultaneous physical presence of the
supplier and the consumer, may be used for the conclusion (b) information on the protection of consumers’ health and the
of a contract between those parties. safe use of a food. In particular, it shall concern information
on:
3. For the purposes of this Regulation the country of origin

of a food shall refer to the origin of a food as determined in (i) compositional attributes that may be harmful to the
accordance with Articles 23 to 26 of Regulation (EEC) health of certain groups of consumers;
No 2913/92.
(ii) durability, storage and safe use;

4. The specific definitions set out in Annex I shall also apply.
CHAPTER II (iii) the health impact, including the risks and consequences
related to harmful and hazardous consumption of a
GENERAL PRINCIPLES ON FOOD INFORMATION food;
Article 3
General objectives (c) information on nutritional characteristics so as to enable
1. The provision of food information shall pursue a high consumers, including those with special dietary
level of protection of consumers’ health and interests by requirements, to make informed choices.
providing a basis for final consumers to make informed
choices and to make safe use of food, with particular regard
to health, economic, environmental, social and ethical 2. When considering the need for mandatory food
considerations. information and to enable consumers to make informed
choices, account shall be taken of a widespread need on the
part of the majority of consumers for certain information to
2. Food information law shall aim to achieve in the Union which they attach significant value or of any generally accepted
the free movement of legally produced and marketed food, benefits to the consumer.
Article 5 4. Paragraphs 1, 2 and 3 shall also apply to:

Consultation of the European Food Safety Authority
Any Union measure in the field of food information law which
is likely to have an effect on public health shall be adopted after (a) advertising;
consultation of the European Food Safety Authority (‘the
Authority’).
(b) the presentation of foods, in particular their shape,

appearance or packaging, the packaging materials used,
CHAPTER III the way in which they are arranged and the setting in
GENERAL FOOD INFORMATION REQUIREMENTS AND
which they are displayed.
RESPONSIBILITIES OF FOOD BUSINESS OPERATORS
Article 6
Article 8
Basic requirement
Responsibilities
Any food intended for supply to the final consumer or to mass
caterers shall be accompanied by food information in 1. The food business operator responsible for the food
accordance with this Regulation. information shall be the operator under whose name or
business name the food is marketed or, if that operator is not
established in the Union, the importer into the Union market.
Article 7
Fair information practices
2. The food business operator responsible for the food
1. Food information shall not be misleading, particularly: information shall ensure the presence and accuracy of the
food information in accordance with the applicable food
information law and requirements of relevant national
provisions.
(a) as to the characteristics of the food and, in particular, as to
its nature, identity, properties, composition, quantity, dura
bility, country of origin or place of provenance, method of
manufacture or production; 3. Food business operators which do not affect food
information shall not supply food which they know or
presume, on the basis of the information in their possession
(b) by attributing to the food effects or properties which it does as professionals, to be non-compliant with the applicable food
not possess; information law and requirements of relevant national
provisions.
(c) by suggesting that the food possesses special characteristics

when in fact all similar foods possess such characteristics, in 4. Food business operators, within the businesses under their
particular by specifically emphasising the presence or control, shall not modify the information accompanying a food
absence of certain ingredients and/or nutrients; if such modification would mislead the final consumer or
otherwise reduce the level of consumer protection and the
possibilities for the final consumer to make informed choices.
Food business operators are responsible for any changes they
(d) by suggesting, by means of the appearance, the description make to food information accompanying a food.
or pictorial representations, the presence of a particular food
or an ingredient, while in reality a component naturally
present or an ingredient normally used in that food has
been substituted with a different component or a different 5. Without prejudice to paragraphs 2 to 4, food business
ingredient. operators, within the businesses under their control, shall
ensure compliance with the requirements of food information
law and relevant national provisions which are relevant to their
2. Food information shall be accurate, clear and easy to activities and shall verify that such requirements are met.
understand for the consumer.
6. Food business operators, within the businesses under their

3. Subject to derogations provided for by Union law control, shall ensure that information relating to non-prepacked
applicable to natural mineral waters and foods for particular food intended for the final consumer or for supply to mass
nutritional uses, food information shall not attribute to any caterers shall be transmitted to the food business operator
food the property of preventing, treating or curing a human receiving the food in order to enable, when required, the
disease, nor refer to such properties. provision of mandatory food information to the final consumer.
7. In the following cases, food business operators, within the (f) the date of minimum durability or the ‘use by’ date;
businesses under their control, shall ensure that the mandatory
particulars required under Articles 9 and 10 shall appear on the (g) any special storage conditions and/or conditions of use;
prepackaging or on a label attached thereto, or on the
commercial documents referring to the foods where it can be (h) the name or business name and address of the food
guaranteed that such documents either accompany the food to business operator referred to in Article 8(1);
which they refer or were sent before or at the same time as
delivery: (i) the country of origin or place of provenance where
provided for in Article 26;
(j) instructions for use where it would be difficult to make

(a) where prepacked food is intended for the final consumer appropriate use of the food in the absence of such
but marketed at a stage prior to sale to the final consumer instructions;
and where sale to a mass caterer is not involved at that
stage; (k) with respect to beverages containing more than 1,2 % by
volume of alcohol, the actual alcoholic strength by volume;
(l) a nutrition declaration.

(b) where prepacked food is intended for supply to mass
caterers for preparation, processing, splitting or cutting up.
2. The particulars referred to in paragraph 1 shall be

indicated with words and numbers. Without prejudice to
Notwithstanding the first subparagraph, food business operators Article 35, they may additionally be expressed by means of
shall ensure that the particulars referred to in points (a), (f), (g) pictograms or symbols.
and (h) of Article 9(1) also appear on the external packaging in
which the prepacked foods are presented for marketing.
3. Where the Commission adopts delegated and imple

8. Food business operators that supply to other food menting acts referred to in this Article, the particulars referred
business operators food not intended for the final consumer to in paragraph 1 may alternatively be expressed by means of
or to mass caterers shall ensure that those other food pictograms or symbols instead of words or numbers.
business operators are provided with sufficient information to
enable them, where appropriate, to meet their obligations under
paragraph 2.
In order to ensure that consumers benefit from other means of
expression of mandatory food information than words and
numbers, and provided that the same level of information as
CHAPTER IV with words and numbers is ensured, the Commission, taking
into account evidence of uniform consumer understanding, may
MANDATORY FOOD INFORMATION establish, by means of delegated acts in accordance with
SECTION 1 Article 51, the criteria subject to which one or more particulars
referred to in paragraph 1 may be expressed by pictograms or
Content and presentation symbols instead of words or numbers.
Article 9
List of mandatory particulars
4. For the purpose of ensuring the uniform implementation
1. In accordance with Articles 10 to 35 and subject to the
of paragraph 3 of this Article, the Commission may adopt
exceptions contained in this Chapter, indication of the following
implementing acts on the modalities of application of the
particulars shall be mandatory:
criteria defined in accordance with paragraph 3 to express
one or more particulars by means of pictograms or symbols
(a) the name of the food;
instead of words or numbers. Those implementing acts shall be
adopted in accordance with the examination procedure referred
(b) the list of ingredients;
to in Article 48(2).
(c) any ingredient or processing aid listed in Annex II or
derived from a substance or product listed in Annex II
causing allergies or intolerances used in the manufacture
or preparation of a food and still present in the finished Article 10
product, even if in an altered form; Additional mandatory particulars for specific types or
categories of foods
(d) the quantity of certain ingredients or categories of
ingredients; 1. In addition to the particulars listed in Article 9(1), addi
tional mandatory particulars for specific types or categories of
(e) the net quantity of the food; foods are laid down in Annex III.
2. In order to ensure consumer information with respect to conspicuous place in such a way as to be easily visible, clearly
specific types or categories of foods and to take account of legible and, where appropriate, indelible. It shall not in any way
technical progress, scientific developments, the protection of be hidden, obscured, detracted from or interrupted by any other
consumers’ health or the safe use of a food, the Commission written or pictorial matter or any other intervening material.
may amend Annex III by means of delegated acts, in accordance
with Article 51.
2. Without prejudice to specific Union provisions applicable
to particular foods, when appearing on the package or on the
Where, in the case of the emergence of a risk to consumers’ label attached thereto, the mandatory particulars listed in
health, imperative grounds of urgency so require, the procedure Article 9(1) shall be printed on the package or on the label
provided for in Article 52 shall apply to delegated acts adopted in such a way as to ensure clear legibility, in characters using a
pursuant to this Article. font size where the x-height, as defined in Annex IV, is equal to
or greater than 1,2 mm.
Article 11
Weights and measures 3. In case of packaging or containers the largest surface of
which has an area of less than 80 cm2, the x-height of the font
Article 9 shall be without prejudice to more specific Union
size referred to in paragraph 2 shall be equal to or greater than
provisions regarding weights and measures.
0,9 mm.
Article 12
4. For the purpose of achieving the objectives of this Regu
Availability and placement of mandatory food information lation, the Commission shall, by means of delegated acts in
1. Mandatory food information shall be available and shall accordance with Article 51, establish rules for legibility.
be easily accessible, in accordance with this Regulation, for all
foods.
For the same purpose as referred to in the first subparagraph,
the Commission may, by means of delegated acts in accordance
2. In the case of prepacked food, mandatory food with Article 51, extend the requirements under paragraph 5 of
information shall appear directly on the package or on a label this Article to additional mandatory particulars for specific types
attached thereto. or categories of foods.
3. In order to ensure that consumers benefit from other 5. The particulars listed in points (a), (e) and (k) of
means of provision of mandatory food information better Article 9(1) shall appear in the same field of vision.
adapted for certain mandatory particulars, and provided that
the same level of information as by means of the package or
the label is ensured, the Commission, taking into account
evidence of uniform consumer understanding and of the wide 6. Paragraph 5 of this Article shall not apply in the cases
use of these means by consumers, may establish, by means of specified in Article 16(1) and (2).
delegated acts in accordance with Article 51, criteria subject to
which certain mandatory particulars may be expressed by
means other than on the package or on the label. Article 14
Distance selling
4. For the purposes of ensuring the uniform implementation
1. Without prejudice to the information requirements laid
of paragraph 3 of this Article, the Commission may adopt
down in Article 9, in the case of prepacked foods offered for
implementing acts on the modalities of application of the
sale by means of distance communication:
criteria referred to in paragraph 3 in order to express certain
mandatory particulars by means other than on the package or
on the label. Those implementing acts shall be adopted in
accordance with the examination procedure referred to in (a) mandatory food information, except the particulars
Article 48(2). provided in point (f) of Article 9(1), shall be available
before the purchase is concluded and shall appear on the
material supporting the distance selling or be provided
5. In the case of non-prepacked food, the provisions of through other appropriate means clearly identified by the
Article 44 shall apply. food business operator. When other appropriate means are
used, the mandatory food information shall be provided
without the food business operator charging consumers
Article 13 supplementary costs;
Presentation of mandatory particulars

1. Without prejudice to the national measures adopted under (b) all mandatory particulars shall be available at the moment
Article 44(2), mandatory food information shall be marked in a of delivery.
2. In the case of non-prepacked foods offered for sale by taking into account the need to ensure coherence with other
means of distance communication, the particulars required relevant Union policies. In this context, the Commission shall
under Article 44 shall be made available in accordance with consider the need to propose a definition of ‘alcopops’.
paragraph 1 of this Article.
The Commission shall accompany that report by a legislative

3. Point (a) of paragraph 1 shall not apply to foods offered
proposal, if appropriate, determining the rules for a list of
for sale by means of automatic vending machines or automated
ingredients or a mandatory nutrition declaration for those
commercial premises.
products.
Article 15
SECTION 2
Language requirements
Detailed provisions on mandatory particulars
1. Without prejudice to Article 9(3), mandatory food
information shall appear in a language easily understood by Article 17
the consumers of the Member States where a food is marketed.
Name of the food
1. The name of the food shall be its legal name. In the
2. Within their own territory, the Member States in which a absence of such a name, the name of the food shall be its
food is marketed may stipulate that the particulars shall be customary name, or, if there is no customary name or the
given in one or more languages from among the official customary name is not used, a descriptive name of the food
languages of the Union. shall be provided.
3. Paragraphs 1 and 2 shall not preclude the particulars from

being indicated in several languages. 2. The use in the Member State of marketing of the name of
the food under which the product is legally manufactured and
marketed in the Member State of production shall be allowed.
Article 16 However, where the application of the other provisions of this
Regulation, in particular those set out in Article 9, would not
Omission of certain mandatory particulars enable consumers in the Member State of marketing to know
1. In the case of glass bottles intended for reuse which are the true nature of the food and to distinguish it from foods
indelibly marked and which therefore bear no label, ring or with which they could confuse it, the name of the food shall be
collar only the particulars listed in points (a), (c), (e), (f) and accompanied by other descriptive information which shall
(l) of Article 9(1) shall be mandatory. appear in proximity to the name of the food.
2. In the case of packaging or containers the largest surface 3. In exceptional cases, the name of the food in the Member
of which has an area of less than 10 cm2 only the particulars State of production shall not be used in the Member State of
listed in points (a), (c), (e) and (f) of Article 9(1) shall be marketing when the food which it designates in the Member
mandatory on the package or on the label. The particulars State of production is so different, as regards its composition or
referred to in point (b) of Article 9(1) shall be provided manufacture, from the food known under that name in the
through other means or shall be made available at the request Member State of marketing that paragraph 2 is not sufficient
of the consumer. to ensure, in the Member State of marketing, correct
information for consumers.
3. Without prejudice to other Union provisions requiring a

mandatory nutrition declaration, the declaration referred to in
point (l) of Article 9(1) shall not be mandatory for the foods 4. The name of the food shall not be replaced with a name
listed in Annex V. protected as intellectual property, brand name or fancy name.
4. Without prejudice to other Union provisions requiring a 5. Specific provisions on the name of the food and
list of ingredients or a mandatory nutrition declaration, the particulars that shall accompany it are laid down in Annex VI.
particulars referred to in points (b) and (l) of Article 9(1)
shall not be mandatory for beverages containing more than
1,2 % by volume of alcohol.
Article 18
List of ingredients
By 13 December 2014, the Commission shall produce a report
concerning the application of Article 18 and Article 30(1) to 1. The list of ingredients shall be headed or preceded by a
the products referred to in this paragraph, and addressing suitable heading which consists of or includes the word
whether alcoholic beverages should in future be covered, in ‘ingredients’. It shall include all the ingredients of the food, in
particular, by the requirement to provide the information on descending order of weight, as recorded at the time of their use
the energy value, and the reasons justifying possible exemptions, in the manufacture of the food.
2. Ingredients shall be designated by their specific name, Article 20

where applicable, in accordance with the rules laid down in
Article 17 and in Annex VI. Omission of constituents of food from the list of
ingredients
Without prejudice to Article 21, the following constituents of a
3. All ingredients present in the form of engineered nano food shall not be required to be included in the list of
materials shall be clearly indicated in the list of ingredients. The ingredients:
names of such ingredients shall be followed by the word ‘nano’
in brackets.
(a) the constituents of an ingredient which have been
temporarily separated during the manufacturing process
4. Technical rules for applying paragraphs 1 and 2 of this and later reintroduced but not in excess of their original
Article are laid down in Annex VII. proportions;
5. For the purposes of achieving the objectives of this Regu (b) food additives and food enzymes:
lation, the Commission shall, by means of delegated acts in
accordance with Article 51, adjust and adapt the definition of
engineered nanomaterials referred to in point (t) of Article 2(2) (i) whose presence in a given food is solely due to the fact
to technical and scientific progress or to definitions agreed at that they were contained in one or more ingredients of
international level. that food, in accordance with the carry-over principle
referred to in points (a) and (b) of Article 18(1) of
Regulation (EC) No 1333/2008, provided that they
Article 19
serve no technological function in the finished
Omission of the list of ingredients product; or
1. The following foods shall not be required to bear a list of
ingredients: (ii) which are used as processing aids;
(a) fresh fruit and vegetables, including potatoes, which have (c) carriers and substances which are not food additives but are
not been peeled, cut or similarly treated; used in the same way and with the same purpose as carriers,
and which are used in the quantities strictly necessary;
(b) carbonated water, the description of which indicates that it
has been carbonated; (d) substances which are not food additives but are used in the
same way and with the same purpose as processing aids and
are still present in the finished product, even if in an altered
(c) fermentation vinegars derived exclusively from a single basic
form;
product, provided that no other ingredient has been added;
(e) water:
(d) cheese, butter, fermented milk and cream, to which no
ingredient has been added other than lactic products, food
enzymes and micro-organism cultures essential to manu
(i) where the water is used during the manufacturing
facture, or in the case of cheese other than fresh cheese
process solely for the reconstitution of an ingredient
and processed cheese the salt needed for its manufacture;
used in concentrated or dehydrated form; or
(e) foods consisting of a single ingredient, where:

(ii) in the case of a liquid medium which is not normally
consumed.
(i) the name of the food is identical to the ingredient name;
or
Article 21
Labelling of certain substances or products causing allergies
(ii) the name of the food enables the nature of the or intolerances
ingredient to be clearly identified.
1. Without prejudice to the rules adopted under
Article 44(2), the particulars referred to in point (c) of
2. In order to take into account the relevance for the Article 9(1) shall meet the following requirements:
consumer of a list of ingredients for specific types or categories
of foods, the Commission may, in exceptional cases, by means
of delegated acts, in accordance with Article 51, supplement (a) they shall be indicated in the list of ingredients in
paragraph 1 of this Article, provided that omissions do not accordance with the rules laid down in Article 18(1), with
result in the final consumer or mass caterers being inadequately a clear reference to the name of the substance or product as
informed. listed in Annex II; and
(b) the name of the substance or product as listed in Annex II Article 23

shall be emphasised through a typeset that clearly distin
guishes it from the rest of the list of ingredients, for Net quantity
example by means of the font, style or background colour. 1. The net quantity of a food shall be expressed using litres,
centilitres, millilitres, kilograms or grams, as appropriate:
In the absence of a list of ingredients, the indication of the

particulars referred to in point (c) of Article 9(1) shall (a) in units of volume in the case of liquid products;
comprise the word ‘contains’ followed by the name of the
substance or product as listed in Annex II.
(b) in units of mass in the case of other products.

Where several ingredients or processing aids of a food originate
from a single substance or product listed in Annex II, the
labelling shall make it clear for each ingredient or processing 2. In order to ensure a better understanding by the consumer
aid concerned. of the food information on the labelling, the Commission may
establish for certain specified foods, by means of delegated acts,
in accordance with Article 51, a manner for the expression of
The indication of the particulars referred to in point (c) of the net quantity other than the one laid down in paragraph 1 of
Article 9(1) shall not be required in cases where the name of this Article.
the food clearly refers to the substance or product concerned.
3. Technical rules for applying paragraph 1, including

2. In order to ensure better information for consumers and specific cases where the indication of the net quantity shall
to take account of the most recent scientific progress and not be required, are laid down in Annex IX.
technical knowledge, the Commission shall systematically re-
examine and, where necessary, update the list in Annex II by
means of delegated acts, in accordance with Article 51.
Article 24
Minimum durability date, ‘use by’ date and date of freezing
Where, in the case of the emergence of a risk to consumers’
1. In the case of foods which, from a microbiological point
health, imperative grounds of urgency so require, the procedure
of view, are highly perishable and are therefore likely after a
provided for in Article 52 shall apply to delegated acts adopted
short period to constitute an immediate danger to human
pursuant to this Article.
health, the date of minimum durability shall be replaced by
the ‘use by’ date. After the ‘use by’ date a food shall be
deemed to be unsafe in accordance with Article 14(2) to (5)
Article 22 of Regulation (EC) No 178/2002.
Quantitative indication of ingredients
1. The indication of the quantity of an ingredient or category
2. The appropriate date shall be expressed in accordance
of ingredients used in the manufacture or preparation of a food
with Annex X.
shall be required where the ingredient or category of ingredients
concerned:
3. In order to ensure a uniform application of the manner of

(a) appears in the name of the food or is usually associated indicating the date of minimum durability referred to in point
with that name by the consumer; 1(c) of Annex X, the Commission may adopt implementing acts
setting out rules in this regard. Those implementing acts shall
be adopted in accordance with the examination procedure
referred to in Article 48(2).
(b) is emphasised on the labelling in words, pictures or
graphics; or
Article 25
(c) is essential to characterise a food and to distinguish it from Storage conditions or conditions of use
products with which it might be confused because of its
name or appearance. 1. In cases where foods require special storage conditions
and/or conditions of use, those conditions shall be indicated.
2. Technical rules for applying paragraph 1, including

specific cases where the quantitative indication shall not be 2. To enable appropriate storage or use of the food after
required in respect of certain ingredients, are laid down in opening the package, the storage conditions and/or time limit
Annex VIII. for consumption shall be indicated, where appropriate.
Article 26 (b) milk;

Country of origin or place of provenance
1. This Article shall apply without prejudice to labelling (c) milk used as an ingredient in dairy products;
requirements provided for in specific Union provisions, in
particular Council Regulation (EC) No 509/2006 of 20 March
2006 on agricultural products and foodstuffs as traditional (d) unprocessed foods;
specialties guaranteed (1) and Council Regulation (EC)
No 510/2006 of 20 March 2006 on the protection of
geographical indications and designations of origin for agri (e) single ingredient products;
cultural products and foodstuffs (2).
(f) ingredients that represent more than 50 % of a food.

2. Indication of the country of origin or place of provenance
shall be mandatory:
6. By 13 December 2013, the Commission shall submit a
report to the European Parliament and the Council regarding
(a) where failure to indicate this might mislead the consumer as the mandatory indication of the country of origin or place of
to the true country of origin or place of provenance of the provenance for meat used as an ingredient.
food, in particular if the information accompanying the
food or the label as a whole would otherwise imply that
the food has a different country of origin or place of prov
7. The reports referred to in paragraphs 5 and 6 shall take
enance;
into account the need for the consumer to be informed, the
feasibility of providing the mandatory indication of the country
(b) for meat falling within the Combined Nomenclature (‘CN’) of origin or place of provenance and an analysis of the costs
codes listed in Annex XI. The application of this point shall and benefits of the introduction of such measures, including the
be subject to the adoption of implementing acts referred to legal impact on the internal market and the impact on inter
in paragraph 8. national trade.
3. Where the country of origin or the place of provenance of The Commission may accompany those reports with proposals
a food is given and where it is not the same as that of its to modify the relevant Union provisions.
primary ingredient:
8. By 13 December 2013, following impact assessments, the

(a) the country of origin or place of provenance of the primary Commission shall adopt implementing acts concerning the
ingredient in question shall also be given; or application of point (b) of paragraph 2 of this Article and the
application of paragraph 3 of this Article. Those implementing
acts shall be adopted in accordance with the examination
(b) the country of origin or place of provenance of the primary procedure referred to in Article 48(2).
ingredient shall be indicated as being different to that of the
food.
9. In the case of foods referred to in point (b) of paragraph
2, in point (a) of paragraph 5 and in paragraph 6, the reports
The application of this paragraph shall be subject to the and the impact assessments under this Article shall consider,
adoption of the implementing acts referred to in paragraph 8. inter alia, the options for the modalities of expressing the
country of origin or place of provenance of those foods, in
particular with respect to each of the following determining
4. Within 5 years from the date of application of point (b) of points in the life of the animal:
paragraph 2, the Commission shall submit a report to the
European Parliament and the Council to evaluate the
mandatory indication of the country of origin or place of prov (a) place of birth;
enance for products referred to in that point.
5. By 13 December 2014, the Commission shall submit (b) place of rearing;

reports to the European Parliament and the Council regarding
the mandatory indication of the country of origin or place of
provenance for the following foods: (c) place of slaughter.
(a) types of meat other than beef and those referred to in point Article 27
(b) of paragraph 2; Instructions for use
(1) OJ L 93, 31.3.2006, p. 1. 1. The instructions for use of a food shall be indicated in
(2) OJ L 93, 31.3.2006, p. 12. such a way as to enable appropriate use to be made of the food.
2. The Commission may adopt implementing acts setting out Where appropriate, a statement indicating that the salt content
detailed rules concerning the implementation of paragraph 1 for is exclusively due to the presence of naturally occurring sodium
certain foods. Those implementing acts shall be adopted in may appear in close proximity to the nutrition declaration.
accordance with the examination procedure referred to in
Article 48(2).
2. The content of the mandatory nutrition declaration
referred to in paragraph 1 may be supplemented with an indi
Article 28 cation of the amounts of one or more of the following:
Alcoholic strength
1. The rules concerning indication of the alcoholic strength (a) mono-unsaturates;
by volume shall, in the case of products classified in CN code
2204, be those laid down in the specific Union provisions
applicable to such products. (b) polyunsaturates;
2. The actual alcoholic strength by volume of beverages (c) polyols;

containing more than 1,2 % by volume of alcohol other than
those referred to in paragraph 1 shall be indicated in accordance
with Annex XII. (d) starch;
SECTION 3 (e) fibre;
Nutrition declaration
(f) any of the vitamins or minerals listed in point 1 of Part A
Article 29 of Annex XIII, and present in significant amounts as defined
Relationship with other legislation in point 2 of Part A of Annex XIII.
1. This Section shall not apply to foods falling within the
scope of the following legislation: 3. Where the labelling of a prepacked food provides the
mandatory nutrition declaration referred to in paragraph 1,
the following information may be repeated thereon:
(a) Directive 2002/46/EC of the European Parliament and of
the Council of 10 June 2002 on the approximation of
the laws of the Member States relating to food (a) the energy value; or
supplements (1);
(b) the energy value together with the amounts of fat, saturates,
(b) Directive 2009/54/EC of the European Parliament and of sugars, and salt.
the Council of 18 June 2009 on the exploitation and
marketing of natural mineral waters (2).
4. By way of derogation from Article 36(1), where the
labelling of the products referred to in Article 16(4) provides
2. This Section shall apply without prejudice to Directive a nutrition declaration, the content of the declaration may be
2009/39/EC of the European Parliament and of the Council limited to the energy value only.
of 6 May 2009 on foodstuffs intended for particular nutritional
uses (3) and specific Directives as referred to in Article 4(1) of
that Directive. 5. Without prejudice to Article 44 and by way of derogation
from Article 36(1), where the labelling of the products referred
to in Article 44(1) provides a nutrition declaration, the content
Article 30 of that declaration may be limited only to:
Content
1. The mandatory nutrition declaration shall include the (a) the energy value; or
following:
(b) the energy value together with the amounts of fat, saturates,
(a) energy value; and sugars, and salt.
(b) the amounts of fat, saturates, carbohydrate, sugars, protein 6. In order to take account of the relevance of particulars
and salt. referred to in paragraphs 2 to 5 of this Article for the
information of consumers, the Commission may, by means of
(1) OJ L 183, 12.7.2002, p. 51. delegated acts, in accordance with Article 51, amend the lists in
(2) OJ L 164, 26.6.2009, p. 45. paragraphs 2 to 5 of this Article, by adding or removing
(3) OJ L 124, 20.5.2009, p. 21. particulars.
7. By 13 December 2014, the Commission, taking into 2. The energy value and the amount of nutrients referred to
account scientific evidence and experience acquired in Member in Article 30(1) to (5) shall be expressed per 100 g or per
States, shall submit a report on the presence of trans fats in 100 ml.
foods and in the overall diet of the Union population. The aim
of the report shall be to assess the impact of appropriate means
that could enable consumers to make healthier food and overall
3. When provided, the declaration on vitamins and minerals
dietary choices or that could promote the provision of healthier
shall, in addition to the form of expression referred to in
food options to consumers, including, among others, the
paragraph 2, be expressed as a percentage of the reference
provision of information on trans fats to consumers or
intakes set out in point 1 of Part A of Annex XIII in relation
restrictions on their use. The Commission shall accompany
to per 100 g or per 100 ml.
this report with a legislative proposal, if appropriate.
Article 31 4. In addition to the form of expression referred to in

paragraph 2 of this Article, the energy value and the amounts
Calculation of nutrients referred to in Article 30(1), (3), (4) and (5) may be
1. The energy value shall be calculated using the conversion expressed, as appropriate, as a percentage of the reference
factors listed in Annex XIV. intakes set out in Part B of Annex XIII in relation to per
100 g or per 100 ml.
2. The Commission may adopt, by means of delegated acts,

in accordance with Article 51, conversion factors for the 5. Where information is provided pursuant to paragraph 4,
vitamins and minerals referred to in point 1 of Part A of the following additional statement shall be indicated in close
Annex XIII, in order to calculate more precisely the content proximity to it: ‘Reference intake of an average adult (8 400 kJ/
of such vitamins and minerals in foods. Those conversion 2 000 kcal)’.
factors shall be added to Annex XIV.
3. The energy value and the amounts of nutrients referred to Article 33

in Article 30(1) to (5) shall be those of the food as sold.
Expression on a per portion basis or per consumption unit
1. In the following cases, the energy value and the amounts
Where appropriate, the information may relate to the food after of nutrients referred to in Article 30(1) to (5) may be expressed
preparation, provided that sufficiently detailed preparation per portion and/or per consumption unit, easily recognisable by
instructions are given and the information relates to the food the consumer, provided that the portion or the unit used is
as prepared for consumption. quantified on the label and that the number of portions or
units contained in the package is stated:
4. The declared values shall, according to the individual case,
be average values based on:
(a) in addition to the form of expression per 100 g or per
100 ml referred to in Article 32(2);
(a) the manufacturer’s analysis of the food;
(b) in addition to the form of expression per 100 g or per

(b) a calculation from the known or actual average values of
100 ml referred to in Article 32(3) regarding the amounts
the ingredients used; or
of vitamins and minerals;
(c) a calculation from generally established and accepted data.

(c) in addition to or instead of the form of expression per
100 g or per 100 ml referred to in Article 32(4).
The Commission may adopt implementing acts setting out
detailed rules for the uniform implementation of this
paragraph with regard to the precision of the declared values
such as the differences between the declared values and those 2. By way of derogation from Article 32(2), in the cases
established in the course of official checks. Those implementing referred to in point (b) of Article 30(3) the amount of
acts shall be adopted in accordance with the examination nutrients and/or the percentage of the reference intakes set
procedure referred to in Article 48(2). out in Part B of Annex XIII may be expressed on the basis of
per portion or per consumption unit alone.
Article 32
Expression per 100 g or per 100 ml When the amounts of nutrients are expressed on the basis of
per portion or per consumption unit alone in accordance with
1. The energy value and the amount of nutrients referred to the first subparagraph, the energy value shall be expressed per
in Article 30(1) to (5) shall be expressed using the measurement 100 g or per 100 ml and on the basis of per portion or per
units listed in Annex XV. consumption unit.
3. By way of derogation from Article 32(2), in the cases regarding the energy value and amounts of nutrients referred
referred to in Article 30(5) the energy value and the amount to in Article 30(1) to (5) which can be regarded as negligible.
of nutrients and/or the percentage of the reference intakes set Those implementing acts shall be adopted in accordance with
out in Part B of Annex XIII may be expressed on the basis of the examination procedure referred to in Article 48(2).
per portion or per consumption unit alone.
6. In order to ensure a uniform application of the manner of

4. The portion or unit used shall be indicated in close presenting the nutrition declaration under the formats referred
proximity to the nutrition declaration. to in paragraphs 1 to 4 of this Article, the Commission may
adopt implementing acts in this regard. Those implementing
acts shall be adopted in accordance with the examination
5. In order to ensure the uniform implementation of the procedure referred to in Article 48(2).
expression of the nutrition declaration per portion or per unit
of consumption and to provide for a uniform basis of
comparison for the consumer, the Commission shall, taking Article 35
into account actual consumption behaviour of consumers as
well as dietary recommendations, adopt, by means of imple Additional forms of expression and presentation
menting acts, rules on the expression per portion or per
consumption unit for specific categories of foods. Those imple 1. In addition to the forms of expression referred to in
menting acts shall be adopted in accordance with the exam Article 32(2) and (4) and Article 33 and to the presentation
ination procedure referred to in Article 48(2). referred to in Article 34(2), the energy value and the amount of
nutrients referred to in Article 30(1) to (5) may be given by
other forms of expression and/or presented using graphical
Article 34 forms or symbols in addition to words or numbers provided
that the following requirements are met:
Presentation
1. The particulars referred to in Article 30(1) and (2) shall be
included in the same field of vision. They shall be presented (a) they are based on sound and scientifically valid consumer
together in a clear format and, where appropriate, in the order research and do not mislead the consumer as referred to in
of presentation provided for in Annex XV. Article 7;
2. The particulars referred to in Article 30(1) and (2) shall be (b) their development is the result of consultation with a wide
presented, if space permits, in tabular format with the numbers range of stakeholder groups;
aligned. Where space does not permit, the declaration shall
appear in linear format.
(c) they aim to facilitate consumer understanding of the
contribution or importance of the food to the energy and
3. The particulars referred to in Article 30(3) shall be nutrient content of a diet;
presented:
(d) they are supported by scientifically valid evidence of under

(a) in the principal field of vision; and standing of such forms of expression or presentation by the
average consumer;
(b) using a font size in accordance with Article 13(2).
(e) in the case of other forms of expression, they are based
either on the harmonised reference intakes set out in
The particulars referred to in Article 30(3) may be presented in Annex XIII, or in their absence, on generally accepted
a format different from that specified in paragraph 2 of this scientific advice on intakes for energy or nutrients;
Article.
4. The particulars referred to in Article 30(4) and (5) may be (f) they are objective and non-discriminatory; and
presented in a format different from that specified in paragraph
2 of this Article.
(g) their application does not create obstacles to the free
movement of goods.
5. In cases where the energy value or the amount of
nutrient(s) in a product is negligible, the information on those
elements may be replaced by a statement such as ‘Contains 2. Member States may recommend to food business
negligible amounts of …’ and shall be indicated in close operators the use of one or more additional forms of expression
proximity to the nutrition declaration when present. or presentation of the nutrition declaration that they consider as
best fulfilling the requirements laid down in points (a) to (g) of
paragraph 1. Member States shall provide the Commission with
In order to ensure the uniform implementation of this the details of such additional forms of expression and presen
paragraph, the Commission may adopt implementing acts tation.
3. Member States shall ensure an appropriate monitoring of (c) it shall, where appropriate, be based on the relevant
additional forms of expression or presentation of the nutrition scientific data.
declaration that are present on the market in their territory.
3. The Commission shall adopt implementing acts on the

To facilitate the monitoring of the use of such additional forms application of the requirements referred to in paragraph 2 of
of expression or presentation, Member States may require food this Article to the following voluntary food information:
business operators placing on the market in their territory foods
bearing such information to notify the competent authority of
the use of an additional form of expression or presentation and (a) information on the possible and unintentional presence in
to provide them with the relevant justifications regarding the food of substances or products causing allergies or intol
fulfilment of the requirements laid down in points (a) to (g) of erances;
paragraph 1. In such cases, information on the discontinuation
of the use of such additional forms of expression or presen
tation may also be required.
(b) information related to suitability of a food for vegetarians or
vegans; and
4. The Commission shall facilitate and organise the exchange
of information between Member States, itself and stakeholders
on matters relating to the use of any additional forms of (c) the indication of reference intakes for specific population
expression or presentation of the nutrition declaration. groups in addition to the reference intakes set out in
Annex XIII.
5. By 13 December 2017, in the light of the experience

gained, the Commission shall submit a report to the Those implementing acts shall be adopted in accordance with
European Parliament and the Council on the use of additional the examination procedure referred to in Article 48(2).
forms of expression and presentation, on their effect on the
internal market and on the advisability of further harmonisation
of those forms of expression and presentation. For this purpose, 4. In order to ensure that consumers are appropriately
Member States shall provide the Commission with relevant informed, where voluntary food information is provided by
information concerning the use of such additional forms of food business operators on a divergent basis which might
expression or presentation on the market in their territory. mislead or confuse the consumer, the Commission may, by
The Commission may accompany this report with proposals means of delegated acts, in accordance with Article 51,
to modify the relevant Union provisions. provide for additional cases of provision of voluntary food
information to the ones referred to in paragraph 3 of this
Article.
6. In order to ensure the uniform application of this Article,
the Commission shall adopt implementing acts setting out
detailed rules concerning the implementation of paragraphs 1, Article 37
3 and 4 of this Article. Those implementing acts shall be
Presentation
adopted in accordance with the examination procedure
referred to in Article 48(2). Voluntary food information shall not be displayed to the
detriment of the space available for mandatory food
information.
CHAPTER V
VOLUNTARY FOOD INFORMATION

CHAPTER VI
Article 36
NATIONAL MEASURES
Applicable requirements
Article 38
1. Where food information referred to in Articles 9 and 10
is provided on a voluntary basis, such information shall comply National measures
with the requirements laid down in Sections 2 and 3 of 1. As regards the matters specifically harmonised by this
Chapter IV. Regulation, Member States may not adopt nor maintain
national measures unless authorised by Union law. Those
national measures shall not give rise to obstacles to free
2. Food information provided on a voluntary basis shall movement of goods, including discrimination as regards foods
meet the following requirements: from other Member States.
(a) it shall not mislead the consumer, as referred to in Article 7; 2. Without prejudice to Article 39, Member States may
adopt national measures concerning matters not specifically
harmonised by this Regulation provided that they do not
(b) it shall not be ambiguous or confusing for the consumer; prohibit, impede or restrict the free movement of goods that
and are in conformity with this Regulation.
Article 39 By 13 December 2014, Member States shall inform the

Commission about such measures. The Commission shall
National measures on additional mandatory particulars bring them to the attention of the other Member States.
1. In addition to the mandatory particulars referred to in
Article 9(1) and in Article 10, Member States may, in
accordance with the procedure laid down in Article 45, adopt
measures requiring additional mandatory particulars for specific Article 43
types or categories of foods, justified on grounds of at least one Voluntary indication of reference intakes for specific
of the following: population groups
Pending the adoption of the Union provisions referred to in
(a) the protection of public health; point (c) of Article 36(3), Member States may adopt national
measures on the voluntary indication of reference intakes for
specific population groups.
(b) the protection of consumers;
Member States shall communicate to the Commission the text

(c) the prevention of fraud; of those measures without delay.
(d) the protection of industrial and commercial property rights,

indications of provenance, registered designations of origin Article 44
and the prevention of unfair competition.
National measures for non-prepacked food
1. Where foods are offered for sale to the final consumer or
2. By means of paragraph 1, Member States may introduce to mass caterers without prepackaging, or where foods are
measures concerning the mandatory indication of the country packed on the sales premises at the consumer’s request or
of origin or place of provenance of foods only where there is a prepacked for direct sale:
proven link between certain qualities of the food and its origin
or provenance. When notifying such measures to the
Commission, Member States shall provide evidence that the
majority of consumers attach significant value to the (a) the provision of the particulars specified in point (c) of
provision of that information. Article 9(1) is mandatory;
Article 40
(b) the provision of other particulars referred to in Articles 9
Milk and milk products and 10 is not mandatory unless Member States adopt
Member States may adopt measures derogating from national measures requiring the provision of some or all
Article 9(1) and Article 10(1) in the case of milk and milk of those particulars or elements of those particulars.
products presented in glass bottles intended for reuse.
They shall communicate to the Commission the text of those 2. Member States may adopt national measures concerning
measures without delay. the means through which the particulars or elements of those
particulars specified in paragraph 1 are to be made available
and, where appropriate, their form of expression and presen
tation.
Article 41
Alcoholic beverages
Member States may, pending the adoption of the Union 3. Member States shall communicate to the Commission the
provisions referred to in Article 16(4), maintain national text of the measures referred to in point (b) of paragraph 1 and
measures as regards the listing of ingredients in the case of in paragraph 2 without delay.
beverages containing more than 1,2 % by volume of alcohol.
Article 42 Article 45
Expression of the net quantity Notification procedure
In the absence of Union provisions referred to in Article 23(2) 1. When reference is made to this Article, the Member State
concerning the expression of net quantity for specified foods in which deems it necessary to adopt new food information legis
a different manner to that provided for in Article 23(1), lation shall notify in advance the Commission and the other
Member States may maintain national measures adopted Member States of the measures envisaged and give the reasons
before 12 December 2011. justifying them.
2. The Commission shall consult the Standing Committee on placed on the market before the end of the transitional
the Food Chain and Animal Health set up by Article 58(1) of period may continue to be sold until exhausted; and
Regulation (EC) No 178/2002 if it considers such consultation
to be useful or if a Member State so requests. In that case, the
Commission shall ensure that this process is transparent for all (b) ensure that those measures apply as from 1 April in any
stakeholders. calendar year.
3. The Member State which deems it necessary to adopt new 2. Paragraph 1 shall not apply in cases of urgency where the
food information legislation may take the envisaged measures purpose of the measures referred to in that paragraph is the
only 3 months after the notification referred to in paragraph 1, protection of human health.
provided that it has not received a negative opinion from the
Commission.
Article 48
Committee
4. If the Commission’s opinion is negative, and before the
expiry of the period referred to in paragraph 3 of this Article, 1. The Commission shall be assisted by the Standing
the Commission shall initiate the examination procedure Committee on the Food Chain and Animal Health established
referred to in Article 48(2) in order to determine whether the by Article 58(1) of Regulation (EC) No 178/2002. That
envisaged measures may be implemented subject, if necessary, Committee is a committee within the meaning of Regulation
to the appropriate modifications. (EU) No 182/2011.
5. Directive 98/34/EC of the European Parliament and of the 2. Where reference is made to this paragraph, Article 5 of
Council of 22 June 1998 laying down a procedure for the Regulation (EU) No 182/2011 shall apply.
provision of information in the field of technical standards
and regulations and of rules on Information Society services (1)
shall not apply to the measures falling within the notification Where the Committee delivers no opinion, the Commission
procedure specified in this Article. shall not adopt the draft implementing act and the third
subparagraph of Article 5(4) of Regulation (EU) No 182/2011
shall apply.
CHAPTER VII
IMPLEMENTING, AMENDING AND FINAL PROVISIONS Article 49

Article 46 Amendments to Regulation (EC) No 1924/2006
Amendments to the Annexes The first and second paragraphs of Article 7 of Regulation (EC)
No 1924/2006 are replaced by the following:
In order to take into account technical progress, scientific devel
opments, consumers’ health, or consumers’ need for
information, and subject to the provisions of Article 10(2)
and Article 21(2) relating to the amendments to Annexes II ‘Nutrition labelling of products on which a nutrition and/or
and III, the Commission may, by means of delegated acts in health claim is made shall be mandatory, with the exception
accordance with Article 51, amend the Annexes to this Regu of generic advertising. The information to be provided shall
lation. 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
Article 47 information to consumers (*). Where a nutrition and/or
health claim is made for a nutrient referred to in
Transitional period for and date of application of Article 30(2) of Regulation (EU) No 1169/2011 the amount
implementing measures or delegated acts of that nutrient shall be declared in accordance with Articles
31 to 34 of that Regulation.
1. Without prejudice to paragraph 2 of this Article, in exer
cising the powers conferred by this Regulation to adopt
measures by means of implementing acts in accordance with
The amount(s) of the substance(s) to which a nutrition or
the examination procedure referred to in Article 48(2) or by
health claim relates that does not appear in the nutrition
means of delegated acts in accordance with Article 51 the
labelling shall be stated in the same field of vision as the
Commission shall:
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
(a) establish an appropriate transitional period for application substance shall be appropriate for the individual substances
of the new measures, during which foods bearing labels not concerned.
complying with the new measures may be placed on the
market and after which stocks of such foods that have been
___________
(1 ) OJ L 204, 21.7.1998, p. 37. (*) OJ L 304, 22.11.2011, p. 18’.
Article 50 Article 31(2), Article 36(4) and Article 46 shall enter into
force only if no objection has been expressed either by the
Amendments to Regulation (EC) No 1925/2006 European Parliament or the Council within a period of 2
Paragraph 3 of Article 7 of Regulation (EC) No 1925/2006 is months of notification of that act to the European Parliament
replaced by the following: 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
‘3. Nutrition labelling of products to which vitamins and extended by 2 months at the initiative of the European
minerals have been added and which are covered by this Parliament or of the Council.
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 Article 52
food information to consumers (*) and of the total amounts Urgency procedure
present of the vitamins and minerals when added to the food.
1. Delegated acts adopted under this Article shall enter into
___________ force without delay and shall apply as long as no objection is
(*) OJ L 304, 22.11.2011, p. 18’. 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.
Article 51
2. Either the European Parliament or the Council may object
Exercise of the delegation to a delegated act in accordance with the procedure referred to
1. The power to adopt delegated acts is conferred on the in Article 51(5). In such a case, the Commission shall repeal the
Commission subject to the conditions laid down in this Article. act without delay following the notification of the decision to
object by the European Parliament or by the Council.
2. The power to adopt delegated acts referred to in

Article 9(3), Article 10(2), Article 12(3), Article 13(4), Article 53
Article 18(5), Article 19(2), Article 21(2), Article 23(2),
Repeal
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 1. Directives 87/250/EEC, 90/496/EEC, 1999/10/EC,
12 December 2011. The Commission shall draw up a report in 2000/13/EC, 2002/67/EC and 2008/5/EC and Regulation (EC)
respect of the delegation of power not later than 9 months No 608/2004 are repealed as from 13 December 2014.
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 2. References to the repealed acts shall be construed as
period. references to this Regulation.
3. The delegation of power referred to in Article 9(3), Article 54

Article 10(2), Article 12(3), Article 13(4), Article 18(5),
Article 19(2), Article 21(2), Article 23(2), Article 30(6), Transitional measures
Article 31(2), Article 36(4) and Article 46 may be revoked at
1. Foods placed on the market or labelled prior to
any time by the European Parliament or by the Council. A
13 December 2014 which do not comply with the
decision to revoke shall put an end to the delegation of the
requirements of this Regulation may be marketed until the
power specified in that decision. It shall take effect the day
stocks of the foods are exhausted.
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.
Foods placed on the market or labelled prior to 13 December
2016 which do not comply with the requirement laid down in
4. As soon as it adopts a delegated act, the Commission shall point (l) of Article 9(1) may be marketed until the stocks of the
notify it simultaneously to the European Parliament and to the foods are exhausted.
Council.
Foods placed on the market or labelled prior to 1 January 2014

5. A delegated act adopted pursuant to Article 9(3), which do not comply with the requirements laid down in Part B
Article 10(2), Article 12(3), Article 13(4), Article 18(5), of Annex VI may be marketed until the stocks of the foods are
Article 19(2), Article 21(2), Article 23(2), Article 30(6), exhausted.
2. Between 13 December 2014 and 13 December 2016, Parliament and of the Council (1), foods labelled in accordance
where the nutrition declaration is provided on a voluntary with Part B of Annex VI to this Regulation may be placed on
basis, it shall comply with Articles 30 to 35. the market before 1 January 2014.
3. Notwithstanding Directive 90/496/EEC, Article 7 of Regu Article 55

lation (EC) No 1924/2006 and Article 7(3) of Regulation (EC)
Entry into force and date of application
No 1925/2006, foods labelled in accordance with Articles 30 to
35 of this Regulation may be placed on the market before This Regulation shall enter into force on the 20th day following
13 December 2014. its publication in the Official Journal of the European Union.
Notwithstanding Commission Regulation (EC) No 1162/2009 It shall apply from 13 December 2014, with the exception of
of 30 November 2009 laying down transitional measures for point (l) of Article 9(1), which shall apply from 13 December
the implementation of Regulations (EC) No 853/2004, (EC) 2016, and Part B of Annex VI, which shall apply from
No 854/2004 and (EC) No 882/2004 of the European 1 January 2014.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Strasbourg, 25 October 2011.
For the European Parliament For the Council

The President The President
J. BUZEK M. DOWGIELEWICZ
(1) OJ L 314, 1.12.2009, p. 10.

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. ‘fibre’ means carbohydrate polymers with three or more monomeric units, which are neither digested nor absorbed in
the human small intestine and belong to the following categories:
— edible carbohydrate polymers naturally occurring in the food as consumed,
— edible carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or
chemical means and which have a beneficial physiological effect demonstrated by generally accepted scientific
evidence,
— edible synthetic carbohydrate polymers which have a beneficial physiological effect demonstrated by generally
accepted scientific evidence,
13. ‘average value’ means the value which best represents the amount of the nutrient which a given food contains, and
reflects allowances for seasonal variability, patterns of consumption and other factors which may cause the actual
value to vary.
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 (1);
(b) wheat based maltodextrins (1);
(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 (1);
(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 SO2
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.
(1) 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 ‘packaged in a protective atmosphere’.
of packaging gases authorised pursuant to Regulation
(EC) No 1333/2008.
2. Foods containing sweeteners
2.1. Foods containing a sweetener or sweeteners authorised ‘with sweetener(s)’ this statement shall accompany the
pursuant to Regulation (EC) No 1333/2008. name of the food.
2.2. Foods containing both an added sugar or sugars and a ‘with sugar(s) and sweetener(s)’ this statement shall
sweetener or sweeteners authorised pursuant to Regu accompany the name of the food.
lation (EC) No 1333/2008.
2.3. Foods containing aspartame/aspartame-acesulfame salt ‘contains aspartame (a source of phenylalanine)’ shall
authorised pursuant to Regulation EC) No 1333/2008. 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.
2.4. Foods containing more than 10 % added polyols auth ‘excessive consumption may produce laxative effects’.
orised pursuant to Regulation (EC) No 1333/2008.
3. Foods containing glycyrrhizinic acid or its ammonium salt
3.1. Confectionery or beverages containing glycyrrhizinic ‘contains liquorice’ shall be added immediately after the list
acid or its ammonium salt due to the addition of of ingredients, unless the term ‘liquorice’ is already included
the substance(s) as such or the liquorice plant in the list of ingredients or in the name of the food. In the
Glycyrrhiza glabra, at concentration of 100 mg/kg or absence of a list of ingredients, the statement shall
10 mg/l or above. accompany the name of the food.
3.2. Confectionary containing glycyrrhizinic acid or its ‘contains liquorice – people suffering from hypertension
ammonium salt due to the addition of the substance(s) should avoid excessive consumption’ shall be added
as such or the liquorice plant Glycyrrhiza glabra at immediately after the list of ingredients. In the absence
concentrations of 4 g/kg or above. of a list of ingredients, the statement shall accompany
the name of the food.
3.3. Beverages containing glycyrrhizinic acid or its ‘contains liquorice – people suffering from hypertension
ammonium salt due to the addition of the substance(s) should avoid excessive consumption’ shall be added
as such or the liquorice plant Glycyrrhiza glabra at immediately after the list of ingredients. In the absence
concentrations of 50 mg/l or above, or of 300 mg/l of a list of ingredients, the statement shall accompany
or above in the case of beverages containing more the name of the food.
than 1,2 % by volume of alcohol (1).
TYPE OR CATEGORY OF FOOD PARTICULARS
4. Beverages with high caffeine content or foods with added caffeine
4.1. Beverages, with the exception of those based on ‘High caffeine content. Not recommended for children or
coffee, tea or coffee or tea extract where the name pregnant or breast-feeding women’ in the same field of
of the food includes the term ‘coffee’ or ‘tea’, which: vision as the name of the beverage, followed by a
reference in brackets and in accordance with
— are intended for consumption without modifi Article 13(1) of this Regulation to the caffeine content
cation and contain caffeine, from whatever expressed in mg per 100 ml.
source, in a proportion in excess of 150 mg/l, or,
— are in concentrated or dried form and after recon
stitution contain caffeine, from whatever source, in
a proportion in excess of 150 mg/l,
4.2. Foods other than beverages, where caffeine is added ‘Contains caffeine. Not recommended for children or
with a physiological purpose. 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.
5. Foods with added phytosterols, phytosterol esters, phytostanols or phytostanol esters
5.1. Foods or food ingredients with added phytosterols, (1) ‘with added plant sterols’ or ‘with added plant stanols’
phytosterol esters, phytostanols or phytostanol esters. in the same field of vision as the name of the food;
(2) the amount of added phytosterols, phytosterol esters,
phytostanols or phytostanol esters content (expressed
in % or as g of free plant sterols/plant stanols per
100 g or 100 ml of the food) shall be stated in the
list of ingredients;
(3) a statement that the food is intended exclusively for
people who want to lower their blood cholesterol level;
(4) a statement that patients on cholesterol lowering medi
cation should only consume the product under medical
supervision;
(5) an easily visible statement that the food may not be
nutritionally appropriate for pregnant or breastfeeding
women and children under the age of 5 years;
(6) advice that the food is to be used as part of a balanced
and varied diet, including regular consumption of fruit
and vegetables to help maintain carotenoid levels;
(7) in the same field of vision as the statement required
under point (3) above, a statement that the
consumption of more than 3 g/day of added plant
sterols/plant stanols should be avoided;
(8) a definition of a portion of the food or food ingredient
concerned (preferably in g or ml) with the amount of
the plant sterol/plant stanol that each portion contains.
6. Frozen meat, frozen meat preparations and frozen unprocessed fishery products
6.1. Frozen meat, frozen meat preparations and frozen the date of freezing or the date of first freezing in cases
unprocessed fishery products. where the product has been frozen more than once, in
accordance with point (3) of Annex X.
(1) The level shall apply to the products as proposed ready for consumption or as reconstituted according to the instructions of the
manufacturers.
ANNEX IV
DEFINITION OF x-HEIGHT
x-HEIGHT
Legend
1 Ascender line
2 Cap line
3 Mean line
4 Baseline
5 Descender line
6 x-height
7 Font size
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 (1), 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. Yeast;
17. Chewing-gums;
18. Food in packaging or containers the largest surface of which has an area of less than 25 cm2;
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.
(1) OJ L 66, 13.3.1999, p. 26.

ANNEX VI
NAME OF THE FOOD AND SPECIFIC ACCOMPANYING PARTICULARS
PART A — MANDATORY PARTICULARS ACCOMPANYING THE NAME OF THE FOOD
1. The name of the food shall include or be accompanied by particulars as to the physical condition of the food or the
specific treatment which it has undergone (for example, powdered, refrozen, freeze-dried, quick-frozen, concentrated,
smoked) in all cases where omission of such information could mislead the purchaser.
2. In the case of foods that have been frozen before sale and which are sold defrosted, the name of the food shall be
accompanied by the designation ‘defrosted’.
This requirement shall not apply to the following:
(a) ingredients present in the final product;
(b) foods for which freezing is a technologically necessary step of the production process;
(c) foods for which the defrosting has no negative impact on the safety or quality of the food.
This point shall apply without prejudice to point 1.
3. Foods treated with ionising radiation shall bear one of the following indications:
‘irradiated’ or ‘treated with ionising radiation’, and other indications as stated in Directive 1999/2/EC of the European
Parliament and of the Council of 22 February 1999 on the approximation of the laws of the Member States
concerning foods and food ingredients treated with ionising radiation (1).
4. In the case of foods in which a component or ingredient that consumers expect to be normally used or naturally
present has been substituted with a different component or ingredient, the labelling shall bear — in addition to the list
of ingredients — a clear indication of the component or the ingredient that has been used for the partial or whole
substitution:
(a) in close proximity to the name of the product; and
(b) using a font size which has an x-height of at least 75 % of the x-height of the name of the product and which is
not smaller than the minimum font size required in Article 13(2) of this Regulation.
5. In the case of meat products, meat preparations and fishery products containing added proteins as such, including
hydrolysed proteins, of a different animal origin, the name of the food shall bear an indication of the presence of those
proteins and of their origin.
6. In the case of meat products and meat preparations which have the appearance of a cut, joint, slice, portion or carcase
of meat, the name of the food shall include an indication of the presence of added water if the added water makes up
more than 5 % of the weight of the finished product. The same rules shall apply in the case of fishery products and
prepared fishery products which have the appearance of a cut, joint, slice, portion, filet or of a whole fishery product.
7. Meat products, meat preparations and fishery products which may give the impression that they are made of a whole
piece of meat or fish, but actually consist of different pieces combined together by other ingredients, including food
additives and food enzymes or by other means, shall bear the following indication:
in Bulgarian: ‘формовано месо’ and ‘формована риба’;
in Spanish: ‘combinado de piezas de carne’ and ‘combinado de piezas de pescado’;
in Czech: ‘ze spojovaných kousků masa’ and ‘ze spojovaných kousků rybího masa’;
in Danish: ‘Sammensat af stykker af kød’ and ‘Sammensat af stykker af fisk’;
in German: ‘aus Fleischstücken zusammengefügt’ and ‘aus Fischstücken zusammengefügt’;
(1) OJ L 66, 13.3.1999, p. 16.

in Estonian: ‘liidetud liha’ and ‘liidetud kala’;
in Greek: ‘μορφοποιημένο κρέας’ and ‘μορφοποιημένο ψάρι’;
in English: ‘formed meat’ and ‘formed fish’;
in French: ‘viande reconstituée’ and ‘poisson reconstitué’;
in Irish: ‘píosaí feola ceangailte’ and ‘píosaí éisc ceangailte’;
in Italian: ‘carne ricomposta’ and ‘pesce ricomposto’;
in Latvian: ‘formēta gaļa’ and ‘formēta zivs’;
in Lithuanian: ‘sudarytas (-a) iš mėsos gabalų’ and ‘sudarytas (-a) iš žuvies gabalų’;
in Hungarian: ‘darabokból újraformázott hús’ and ‘darabokból újraformázott hal’;
in Maltese: ‘laħam rikostitwit’ and ‘ħut rikostitwit’;
in Dutch: ‘samengesteld uit stukjes vlees’ and ‘samengesteld uit stukjes vis’;
in Polish: ‘z połączonych kawałków mięsa’ and ‘z połączonych kawałków ryby’;
in Portuguese: ‘carne reconstituída’ and ‘peixe reconstituído’;
in Romanian: ‘carne formată’ and ‘carne de pește formată’;
in Slovak: ‘spájané alebo formované mäso’ and ‘spájané alebo formované ryby’;
in Slovenian: ‘sestavljeno, iz koščkov oblikovano meso’ and ‘sestavljene, iz koščkov oblikovane ribe’;
in Finnish: ‘paloista yhdistetty liha’ and ‘paloista yhdistetty kala’;
in Swedish: ‘sammanfogade bitar av kött’ and ‘sammanfogade bitar av fisk’.
PART B — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF ‘MINCED MEAT’

1. Composition criteria checked on the basis of a daily average:
Fat content Collagen/meat protein ratio (1)
— lean minced meat, ≤7% ≤ 12 %
— minced pure beef, ≤ 20 % ≤ 15 %
— minced meat containing pigmeat, ≤ 30 % ≤ 18 %
— minced meat of other species, ≤ 25 % ≤ 15 %
(1) The collagen/meat protein ratio is expressed as the percentage of collagen in meat protein. The collagen content means the
hydroxyproline content multiplied by a factor of 8.
2. In addition to the requirements laid down in Chapter IV of Section V of Annex III to Regulation (EC) No 853/2004,
the following expressions shall appear on the labelling:
— ‘percentage of fat content under …’,
— ‘collagen/meat protein ratio under …’,

3. The Member States may allow the placing on their national market of minced meat which does not comply with the
criteria laid down in point 1 of this Part under a national mark that cannot be confused with the marks provided for
in Article 5(1) of Regulation (EC) No 853/2004.
PART C — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF SAUSAGE CASINGS

If a sausage casing is not edible, this must be indicated.
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 unpro
cessed bivalve molluscs
2. Ingredients used in concentrated or dehydrated May be listed in order of weight as recorded before their concen
form and reconstituted at the time of manu tration or dehydration
facture
3. Ingredients used in concentrated or dehydrated May be listed in order of proportion in the reconstituted product
foods, which are intended to be reconstituted provided that the list of ingredients is accompanied by an
by the addition of water expression, such as ‘ingredients of the reconstituted product’, or
‘ingredients of the ready-to-use product’
4. Fruit, vegetables or mushrooms, none of which May be grouped together in the list of ingredients under the desig
significantly predominates in terms of weight nation ‘fruit’, ‘vegetables’ or ‘mushrooms’ followed by the phrase ‘in
and which are used in proportions that are varying proportions’, immediately followed by a list of the fruit,
likely to vary, used in a mixture as ingredients vegetables or mushrooms present. In such cases, the mixture shall
of a food 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 May be listed in different order provided that that list of ingredients
significantly predominates in proportion by is accompanied by an expression such as ‘in variable proportion’
weight
6. Ingredients constituting less than 2 % of the May be listed in a different order after the other ingredients
finished product
7. Ingredients, which are similar or mutually May be referred to in the list of ingredients by means of the
substitutable, likely to be used in the manu statement ‘contains … and/or …’, where at least one of no more
facture or preparation of a food without than two ingredients is present in the finished product. This
altering its composition, its nature or its provision shall not apply to food additives or to ingredients listed
perceived value, and in so far as they constitute in Part C of this Annex, and to substances or products listed in
less than 2 % of the finished product Annex II causing allergies or intolerances
8. Refined oils of vegetable origin May be grouped together in the list of ingredients under the desig
nation ‘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
Category of ingredient Provision concerning indication by weight
9. Refined fats of vegetable origin May be grouped together in the list of ingredients under the desig
nation ‘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 hydro
genated’, 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 indi
cation of specific animal origin.
The expression ‘fully hydrogenated’ or ‘partly hydro
genated’, as appropriate, must accompany the indication
of a hydrogenated fat
3. Mixtures of flour obtained from two or more cereal ‘Flour’, followed by a list of the cereals from which it has
species been obtained, in descending order by weight
4. Starches, and starches modified by physical means or ‘Starch’

by enzymes
5. All species of fish where the fish constitutes an ‘Fish’

ingredient of another food and provided that the
name and presentation of such food does not refer
to a specific species of fish
6. All types of cheese where the cheese or mixture of ‘Cheese’

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
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 ‘Herb(s)’ or ‘mixed herbs’

weight of the food
9. All types of gum preparations used in the manufacture ‘Gum base’

of gum base for chewing gum
10. All types of crumbed baked cereal products ‘Crumbs’ or ‘rusks’ as appropriate
Definition of category of food Designation
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 ‘Milk proteins’
proteins) and mixtures thereof
15. Press, expeller or refined cocoa butter ‘Cocoa butter’
16. All types of wine as covered by Annex XIb to Regu ‘Wine’

lation (EC) No 1234/2007 (1)
17. Skeletal muscles (2) of mammalian and bird species ‘… meat’ and the name(s) (3) of the animal species from
recognised as fit for human consumption with which it comes
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’
Fat Collagen/meat
Species
content protein ratio (1)
— Mammals (other than 25 % 25 %

rabbits and porcines)
and mixtures of species
with mammals pre-
dominating,
— Porcines, 30 % 25 %
— Birds and rabbits, 15 % 10 %

(1) The collagen/meat protein ratio is expressed as the
percentage of collagen in meat protein. The collagen
content means the hydroxyproline content multiplied by
a factor of 8.
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 ‘mech

anically separated meat’ are excluded from this defi
nition
18. All types of products covered by the definition of ‘mechanically separated meat’ and the name(s) (3) of the
‘mechanically separated meat’ animal species from which it comes
(1) Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on
specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1).
(2) The diaphragm and the masseters are part of the skeletal muscles, while the heart, tongue, the muscles of the head (other than the
masseters), the muscles of the carpus, the tarsus and the tail are excluded.
(3) For labelling in English, this designation may be replaced by the generic name of the ingredient for the animal species concerned.
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 Foaming agent

Acidity regulator Gelling agent
Anti-caking agent Glazing agent
Anti-foaming agent Humectant
Antioxidant Modified starch (2)
Bulking agent Preservative
Colour Propellent gas
Emulsifier Raising agent
Emulsifying salts (1) Sequestrant
Firming agent Stabiliser
Flavour enhancer Sweetener
Flour treatment agent Thickener
(1) Only for processed cheeses and products based on processed cheeses.
(2) The specific name or E number shall not be required to be indicated.
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.
2. The term ‘natural’ for the description of flavourings shall be used in accordance with Article 16 of Regulation (EC)
No 1334/2008.
3. 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.
2. Without prejudice to Article 21, the list of ingredients for compound ingredients shall not be compulsory:
(a) where the composition of the compound ingredient is defined in current Union provisions, and in so far as the
compound ingredient constitutes less than 2 % of the finished product; however, this provision shall not apply to
food additives, subject to points (a) to (d) of Article 20;
(b) for compound ingredients consisting of mixtures of spices and/or herbs that constitute less than 2 % of the
finished product, with the exception of food additives, subject to points (a) to (d) of Article 20; or
(c) where the compound ingredient is a food for which a list of ingredients is not required under Union provisions.
ANNEX VIII
QUANTITATIVE INDICATION OF INGREDIENTS
1. The quantitative indication shall not be required:
(a) in respect of an ingredient or category of ingredients:
(i) the drained net weight of which is indicated in accordance with point 5 of Annex IX;
(ii) the quantities of which must already appear on the labelling under Union provisions;
(iii) which is used in small quantities for the purposes of flavouring; or
(iv) which, while appearing in the name of the food, is not such as to govern the choice of the consumer in the
country of marketing because the variation in quantity is not essential to characterise the food or does not
distinguish it from similar foods;
(b) where specific Union provisions stipulate precisely the quantity of an ingredient or of a category of ingredients
without providing for the indication thereof on the labelling; or
(c) in the cases referred to in points 4 and 5 of Part A of Annex VII.
2. Points (a) and (b) of Article 22(1) shall not apply in the case of:
(a) any ingredient or category of ingredients covered by the indication ‘with sweetener(s)’ or ‘with sugar(s) and
sweetener(s)’ if that indication accompanies the name of the food, pursuant Annex III; or
(b) any added vitamin and mineral if that substance is subject to a nutrition declaration.
3. The indication of quantity of an ingredient or category of ingredients shall:
(a) be expressed as a percentage, which shall correspond to the quantity of the ingredient or ingredients at the time of
its/their use; and
(b) appear either in or immediately next to the name of the food or in the list of ingredients in connection with the
ingredient or category of ingredients in question.
4. By way of derogation from point 3:
(a) where foods have lost moisture following heat treatment or other treatment, the quantity shall be expressed as a
percentage which shall correspond to the quantity of the ingredient(s) used, related to the finished product, unless
that quantity or the total quantity of all the ingredients indicated on the labelling exceeds 100 %, in which case the
quantity shall be indicated on the basis of the weight of the ingredient(s) used to prepare 100 g of finished
product;
(b) the quantity of volatile ingredients shall be indicated on the basis of their proportion by weight in the finished
product;
(c) the quantity of ingredients used in concentrated or dehydrated form and reconstituted during manufacture may be
indicated on the basis of their proportion by weight as recorded before their concentration or dehydration;
(d) in the case of concentrated or dehydrated foods which are intended to be reconstituted by the addition of water,
the quantity of the ingredients may be indicated on the basis of their proportion by weight in the reconstituted
product.
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.
2. 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.
3. 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.
4. 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.
5. 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. The date of minimum durability shall be indicated as follows:
(a) the date shall be preceded by the words:
— ‘Best before …’ when the date includes an indication of the day,
— ‘Best before end …’ in other cases,
(b) the words referred to in point (a) shall be accompanied by:
— either the date itself, or,
— a reference to where the date is given on the labelling,
If need be, these particulars shall be followed by a description of the storage conditions which must be observed if
the product is to keep for the specified period;
(c) the date shall consist of the day, the month and possibly, the year, in that order and in uncoded form.
However, in the case of foods:
— which will not keep for more than 3 months, an indication of the day and the month shall be sufficient,
— which will keep for more than 3 months but not more than 18 months, an indication of the month and year
shall be sufficient,
— which will keep for more than 18 months, an indication of the year shall be sufficient,
(d) subject to Union provisions imposing other types of date indication, an indication of the date of minimum
durability shall not be required for:
— fresh fruit and vegetables, including potatoes, which have not been peeled, cut or similarly treated; this
derogation shall not apply to sprouting seeds and similar products such as legume sprouts,
— wines, liqueur wines, sparkling wines, aromatised wines, and similar products obtained from fruit other than
grapes, and beverages falling within CN code 2206 00 obtained from grapes or grape musts,
— beverages containing 10 % or more by volume of alcohol,
— bakers’ or pastry cooks’ wares which, given the nature of their content, are normally consumed within 24
hours of their manufacture,
— vinegar,
— cooking salt,
— solid sugar,
— confectionery products consisting almost solely of flavoured and/or coloured sugars,
— chewing gums and similar chewing products,

2. The ‘use by’ date shall be indicated as follows:
(a) it shall be preceded by the words ‘use by …’;
(b) the words in point (a) shall be accompanied by:
— either the date itself, or,
Those particulars shall be followed by a description of the storage conditions which must be observed;
(c) the date shall consist of the day, the month and, possibly, the year, in that order and in uncoded form;
(d) the ‘use by’ date shall be indicated on each individual prepacked portion.
3. The date of freezing or the date of first freezing as referred to in point 6 of Annex III shall be indicated as follows:
(a) it shall be preceded by the words ‘Frozen on …’;
(b) the words referred to in point (a) shall be accompanied by:
— the date itself, or,
(c) the date shall consist of the day, the month and the year, in that order and in uncoded form.
ANNEX XI
TYPES OF MEAT FOR WHICH THE INDICATION OF THE COUNTRY OF ORIGIN OR PLACE OF
PROVENANCE IS MANDATORY
CN codes
Description
(Combined Nomenclature 2010)
0203 Meat of swine, fresh, chilled or frozen
0204 Meat of sheep or goats, fresh, chilled or frozen
Ex 0207 Meat of the poultry of heading 0105, fresh, chilled or

frozen
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 0,5 % vol.

not exceeding 5,5 % vol.; still beverages falling within
CN code 2206 00 obtained from grapes
2. Beers having an alcoholic strength exceeding 5,5 % vol.; 1 % 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
3. Beverages containing macerated fruit or parts of plants 1,5 % vol.
4. Any other beverages containing more than 1,2 % by 0,3 % vol.

volume of alcohol
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 Chloride (mg) 800

Vitamin D (μg) 5 Calcium (mg) 800
Vitamin E (mg) 12 Phosphorus (mg) 700
Vitamin K (μg) 75 Magnesium (mg) 375
Vitamin C (mg) 80 Iron (mg) 14
Thiamin (mg) 1,1 Zinc (mg) 10
Riboflavin (mg) 1,4 Copper (mg) 1
Niacin (mg) 16 Manganese (mg) 2
Vitamin B6 (mg) 1,4 Fluoride (mg) 3,5
Folic acid (μg) 200 Selenium(μg) 55
Vitamin B12 (μg) 2,5 Chromium (μg) 40
Biotin (μg) 50 Molybdenum (μg) 50
Pantothenic acid (mg) 6 Iodine (μg) 150
Potassium (mg) 2 000
2. Significant amount of vitamins and minerals

As a rule, the following values should be taken into consideration in deciding what constitutes a significant amount:
— 15 % of the nutrient reference values specified in point 1 supplied by 100 g or 100 ml in the case of products
other than beverages,
— 7,5 % of the nutrient reference values specified in point 1 supplied by 100 ml in the case of beverages, or,
— 15 % of the nutrient reference values specified in point 1 per portion if the package contains only a single portion,
PART B — REFERENCE INTAKES FOR ENERGY AND SELECTED NUTRIENTS OTHER THAN VITAMINS AND
MINERALS (ADULTS)
Energy or nutrient Reference intake
Energy 8 400 kJ/2 000 kcal
Total fat 70 g
Saturates 20 g
Carbohydrate 260 g
Sugars 90 g
Protein 50 g
Salt 6g
ANNEX XIV
CONVERSION FACTORS
CONVERSION FACTORS FOR THE CALCULATION OF ENERGY
The energy value to be declared shall be calculated using the following conversion factors:
— carbohydrate (except polyols), 17 kJ/g — 4 kcal/g
— polyols, 10 kJ/g — 2,4 kcal/g
— protein, 17 kJ/g — 4 kcal/g
— fat, 37 kJ/g — 9 kcal/g
— salatrims, 25 kJ/g — 6 kcal/g
— alcohol (ethanol), 29 kJ/g — 7 kcal/g
— organic acid, 13 kJ/g — 3 kcal/g
— fibre, 8 kJ/g — 2 kcal/g
— erythritol, 0 kJ/g — 0 kcal/g

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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L 304/18 EN Official Journal of the European Union 22.11.

REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL

Having regard to the proposal from the European Commission,

(7) Council Directive 90/496/EEC of 24 September 1990 on

(10) The general public has an interest in the relationship

(28) The technology used in the freezing of foods has

(35) To facilitate the comparison of products in different

(33) The Union’s non-preferential rules of origin are laid

(43) There have been recent developments in the expression

(46) The declaration in the same field of vision of the

(55) In order to enable food business operators to adapt the

(52) Member States should carry out official controls in order

(59) In order to ensure uniform conditions for the implemen­ Article 2

2. This Regulation establishes the general principles,

4. This Regulation shall apply without prejudice to labelling (2 ) OJ L 139, 30.4.2004, p. 1.

(b) ‘food information law’ means the Union provisions

(l) ‘principal field of vision’ means the field of vision of a

Properties that are characteristic of the nanoscale include:

3. For the purposes of this Regulation the country of origin

(ii) durability, storage and safe use;

Article 5 4. Paragraphs 1, 2 and 3 shall also apply to:

(b) the presentation of foods, in particular their shape,

(c) by suggesting that the food possesses special characteristics

6. Food business operators, within the businesses under their

(j) instructions for use where it would be difficult to make

(l) a nutrition declaration.

2. The particulars referred to in paragraph 1 shall be

3. Where the Commission adopts delegated and imple­

Presentation of mandatory particulars

The Commission shall accompany that report by a legislative

3. Paragraphs 1 and 2 shall not preclude the particulars from

3. Without prejudice to other Union provisions requiring a

2. Ingredients shall be designated by their specific name, Article 20

(e) foods consisting of a single ingredient, where:

(b) the name of the substance or product as listed in Annex II Article 23

In the absence of a list of ingredients, the indication of the

(b) in units of mass in the case of other products.

3. Technical rules for applying paragraph 1, including

3. In order to ensure a uniform application of the manner of

2. Technical rules for applying paragraph 1, including

Article 26 (b) milk;

(f) ingredients that represent more than 50 % of a food.

8. By 13 December 2013, following impact assessments, the

5. By 13 December 2014, the Commission shall submit (b) place of rearing;

2. The actual alcoholic strength by volume of beverages (c) polyols;

SECTION 3 (e) fibre;

Article 31 4. In addition to the form of expression referred to in

2. The Commission may adopt, by means of delegated acts,

3. The energy value and the amounts of nutrients referred to Article 33

(b) in addition to the form of expression per 100 g or per

(c) a calculation from generally established and accepted data.

6. In order to ensure a uniform application of the manner of

(d) they are supported by scientifically valid evidence of under­

3. The Commission shall adopt implementing acts on the

5. By 13 December 2017, in the light of the experience

VOLUNTARY FOOD INFORMATION

Article 39 By 13 December 2014, Member States shall inform the

Member States shall communicate to the Commission the text

(d) the protection of industrial and commercial property rights,

(59) In order to ensure uniform conditions for the implemen Article 2

3. Where the Commission adopts delegated and imple

(d) they are supported by scientifically valid evidence of under

3. Notwithstanding Directive 90/496/EEC, Article 7 of Regu Article 55