Food Information to Consumers

 

A new Regulation 1169/2011 on food information to consumers governs today the labelling of all food products on the market, including the nutrition labelling. It integrates former Directives 2000/13 and 90/496. New set of rules on nutrition information entered into force in December 2016.  
The following elements have to be included in the nutrition declaration on all food packages: the energy value and the amounts of fat, saturates, carbohydrate, sugars, protein and salt. As far as vegetable oils and fats are concerned, such food labelling can also be supplemented by the following elements such as amounts of mono-unsaturates or polyunsaturates;
Fatty acids
Oils and fats – vegetable or not - have all different fatty acid compositions, which affect their nutritional properties. Fatty acids are essential building blocks of cell membranes. Oils and fats also contain other components such as fat soluble vitamins, notably vitamin E. The amount of the fatty acids depends on the specific plant or animal origin. 
The table below highlights the typical fatty acid compositions of 
PUFA = Polyunsaturated fatty acids SAFA = Saturated fatty acids
MUFA= Monounsaturated fatty acids TFA = trans fatty acids

A new Regulation 1169/2011 on food information to consumers governs today the labelling of all food products on the market, including the nutrition labelling. It integrates former Directives 2000/13 and 90/496. New set of rules on nutrition information entered into force in December 2016.

 
The following elements have to be included in the nutrition declaration on all food packages: the energy value and the amounts of fat, saturates, carbohydrate, sugars, protein and salt. As far as vegetable oils and fats are concerned, such food labelling can also be supplemented by the following elements such as amounts of mono-unsaturates or polyunsaturates.


The information per portion is particularly relevant for foods where consumption per eating occasion is much less than 100g, as is the case for vegetableoils for which a typical portion of 10g, corresponding to an easily measurable soup spoon, has been determined by the European oil sector.