Food Information to Consumers Regulation

02011R1169-20140219 → 02011R1169-20180101

Article 2 Definitions 1. For the purposes of this Regulation, the following definitions shall apply: (a) the definitions of food, food law, food business, food business operator, retail, placing on the market and final consumer in Article 2 and in points (1), (2), (3), (7), (8) and (18) of Article 3 of Regulation (EC) No 178/2002; (b) the definitions of processing, unprocessed products and 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 on the hygiene of foodstuffs OJ L 139, 30.4.2004, p. 1.; (c) the definition of food enzyme in point (a) of Article 3(2) of Regulation (EC) No 1332/2008 of the European Parliament and of the Council of 16 December 2008 on food enzymes OJ L 354, 31.12.2008, p. 7.; (d) the definitions of food additive, processing aid and carrier in points (a) and (b) of Article 3(2) of, and in point 5 of Annex I to, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives OJ L 354, 31.12.2008, p. 16.; (e) the definition of flavourings in point (a) of Article 3(2) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods OJ L 354, 31.12.2008, p. 34.; (f) the definitions of meat, mechanically separated meat, meat preparations, fishery products and meat products in points 1.1, 1.14, 1.15, 3.1 and 7.1 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin OJ L 139, 30.4.2004, p. 55.; (g) the definition of advertising in point (a) of Article 2 of Directive 2006/114/EC of the European Parliament and of the Council of 12 December 2006 concerning misleading and comparative advertising OJ L 376, 27.12.2006, p. 21.. 21.; (h) the definition of engineered nanomaterials as established by point (f) of Article 3(2) of Regulation (EU) 2015/2283 of the European Parliament and of the Council Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001 (OJ L 327, 11.12.2015, p. 1).. 2. The following definitions shall also apply: (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 communication; (b) … 919 unchanged words … the country of origin of a food shall refer to the origin of a food as determined in accordance with Articles 23 to 26 of Regulation (EEC) No 2913/92. 4. The specific definitions set out in Annex I shall also apply.

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02011R1169-20140219 → 02011R1169-20180101

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 … 494 unchanged words … 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 costituito da parti di carne ricomposta and pesce ricomposto; costituito da parti di pesce; 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 zo spájaných kúskov mäsa and 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.