Food Information to Consumers Regulation

02011R1169-20131206 → 02011R1169-20140219

ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, wheat (such as spelt and khorasan wheat), rye, barley, oats, spelt, kamut oats or their hybridised strains, and products thereof, except: (a) wheat based glucose syrups including dextrose 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.; (b) wheat based maltodextrins 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.; (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 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.; (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.

02011R1169-20131206 → 02011R1169-20140219

ANNEX III FOODS FOR WHICH THE LABELLING MUST INCLUDE ONE OR MORE ADDITIONAL PARTICULARS The level shall apply to the products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers. TYPE OR CATEGORY OF FOOD PARTICULARS 1. Foods packaged … 663 unchanged words … 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 product is not intended exclusively for people who want do not need to lower control their blood cholesterol level; (4) a statement that patients on cholesterol lowering medication 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 unprocessed fishery products. the date of freezing or the date of first freezing in cases where the product has been frozen more than once, in accordance with point (3) of Annex X.

02011R1169-20131206 → 02011R1169-20140219

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 … 424 unchanged words … 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 elaborado a partir de piezas de carne and combinado elaborado a partir 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; 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 zo spájaných kúskov mäsa and spájané alebo formované zo spájaných kúskov 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: 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. Fat content Collagen/meat protein ratio — lean minced meat, ≤ 7 % ≤ 12 % — minced pure beef, ≤ 20 % ≤ 15 % — minced meat containing pigmeat, ≤ 30 % ≤ 18 % — minced meat of other species, ≤ 25 % ≤ 15 % 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.