Food labeling: No chance for sham packages!

What's on the packaging, must also be in it: Since July 2007 food manufacturers scientifically prove certain advertising-effective labels. A big advantage for consumers, especially since the EU directive is to be extended. So what lies behind the formulations?

energy content

Energy arm: maximum 40 kcal per 100 g solid food, maximum 20 kcal per 100 ml liquid food. Energy-free: maximum 4 kcal per 100 ml beverage. Energy-reduced / light: The calorific value is reduced by at least 30%. In the case of "light", the properties that make the food "light" must also be specified.

fat

Low in fat: less than 3 g of fat per 100 g of solid food, less than 1.5 g of fat per 100 ml of liquid food (in the case of semi-skimmed milk: less than 1.8 g of fat per 100 ml). Fat-free / no fat: no more than 0, 5 g fat per 100 g or 100 ml
Low saturated fatty acids: Sum of saturated and trans fatty acids maximum 1.5 per 100 g (solid foods) or 0.75 g per 100 ml (liquid foods). Free of saturated fatty acids: Sum of saturated and trans fatty acids 0.1 g maximum per 100 g or 100 ml.

sugar

Low sugar maximum 5 g sugar per 100 g solid food, maximum 2.5 g sugar per 100 ml liquid food. Sugar-free at most 0, 5 g sugar per 100 g or 100 ml. Without added sugar no added single or double sugar (eg glucose, sucrose) or alternative sweeteners (like honey, maple syrup).

common salt

Low sodium / low salt: maximum 0.3 g salt per 100 g or 100 ml, with water maximum 2 mg sodium per 100 ml. Very low in sodium / very low in salt: not more than 0.1 g salt per 100 g or 100 ml; prohibited for mineral water and other water. Sodium free / free from sodium chloride: maximum 0.013 g salt per 100 g or 100 ml.

roughage

Fiber source (or: contains fiber): at least 3 g fiber per 100 g or at least 1.5 g per 100 kcal. High fiber content (or: high in fiber): at least 6 g fiber per 100 g or at least 3 g per 100 kcal.

protein

Protein source (or contains protein): protein content at least 12% of the energy content. High protein content (or: high in protein): protein content at least 20% of the energy content.

Vitamins and additives

Vitamin / mineral source (eg with vitamin C or contains calcium): at least 15% of the recommended daily allowance (RDA) of a vitamin or mineral; If the food is enriched, it is said to be "fortified with vitamin C". High vitamin / mineral content (eg rich in vitamin C or rich in calcium): at least 30% of the recommended daily allowance.

Functional foods

Contains omega-3 fatty acids, lycopene, antioxidants, or similar: applies to nutrients for which there is no individual regulation; Condition is that a positive nutritional physiological effect is scientifically proven. Rich in omega-3 fatty acids, lycopene, antioxidants or similar: increased content of at least 30% compared to a comparable product.

Other names

Reduced content of sugar, salt, fat or similar: reduced content of at least 30% compared to a comparable product. By nature ... / of course ...: whole grains z. Naturally rich in fiber or nuts are naturally rich in vitamin E.

Share with friends

Leave your comment