Proper labeling of food contributes to greater safety of end-users and avoids the possibility of various manipulations and false informations. 

 

The rules on food information are intended to enable the free movement of manufactured food placed on the market taking into account the need to safeguard the interests of producers and promote the production of safe and quality products. 

 

Food operators point out food-related information at all stages of food production, especially at those stages of the production chain for which they are responsible. This applies to all types of food intended for the final consumer, including foodstuffs delivered by major suppliers and foodstuffs supplied by major suppliers. Any food that is intended for delivery to the final consumer or to major food suppliers and catering facilities must be accompanied by adequate information relating to food, established in accordance with law.

 

The food operator must not mislead consumers into food related information: 

a) the characteristics of the food and in particular as regards the nature, identity, properties, composition, quantity, durability, country of origin or place of origin, method of manufacture or production; 

b) adding to influences or properties of food that it does not possess; 

c) that food has special characteristics when in fact all similar foodstuffs possess those characteristics, with particular emphasis on the presence or absence of certain ingredients and / or nutrients, and

d) by appearance, description or pictorial representation, the presence of a specific / particular food or ingredient, when in fact a naturally occurring constituent or an ingredient commonly used in that food is replaced with a different constituent or different ingredient. 

 

Food information must be accurate, clear and easily understandable to the consumer.

 

Each food should be labeled with the following food information: 

- mandatory food information; 

- additional mandatory food information related to the characteristics of particular types or categories of foodstuffs;

 - voluntary food information, additional forms of expression and food presentation; 

- method of labeling of food, more detailed provisions on mandatory labeling and derogations from mandatory labeling;

 - substances or products that cause allergies or intolerance; 

- foodstuffs for which the labeling must include one or more additional features; 

- foodstuffs exempt from the requirement of the mandatory nutrition declaration; 

- food name and special accompanying features and mandatory attributes in addition to the food name; 

-  special requirements concerning the designation of „minced meat“; 

- specific requirements concerning the labeling of sausage sheets, labeling and indication of ingredients; 

- special provisions concerning the labeling of ingredients in descending order of weight; 

- marking certain ingredients by category name, not by special name; 

- labeling of additives with their category name followed by their special name or e-number; 

- labeling of flavors in the ingredient list;

- labeling of complex ingredients;

- quantitative labeling of ingredients;

- indication of the net quantity; 

- expiration date, date of „use by“ and freeze date; 

- designation of the types of meat for which the country of origin or place of origin is compulsory designated; 

- indication of alcohol strength;

- recommended daily intakes of vitamins and minerals; 

- reference energy intakes and certain nutrients except vitamins and minerals; 

- indication of conversion factors, conversion factors for the calculation of energy; 

- expression and presentation of nutritional value labeling; and

- way of presenting voluntary food information.

 

REQUIRED FOOD INFORMATION

 

The food business operator is obliged on the food labeling to provide the following mandatory food information:

a) the name of the food;

b) a list of ingredients; 

c) any ingredient or auxiliary technology that cause allergies or intolerances used in food production or preparation and are still present in the final product, even in modified form; 

d) quantity of certain ingredients or categories of ingredients;

e) the net amount of food;

f) the expiry date or date of "usable until";

g) special storage conditions and / or conditions of use; 

h) name or business name and address of the food operator;

i) country of origin or place of origin;

j) instructions for use when necessary to properly use food; 

k) in beverages containing more than 1.2% alcohol by volume, the actual volume of alcohol by volume percent shall be indicated, and

l) information on the nutritional value of food.

 

The labeling and advertising of foods with data suggesting medicinal properties related to the prevention or treatment of diseases, emphasizing specific properties of foods that are similar to other foods of the same quality, are not permitted. The same applies to the use of images, drawings, signs, expressions and texts that may mislead the consumer as to the identity of the product, its origin, composition, property, purpose and effect.

 

It is not allowed in food advertisement to use: 

1) statements concerning the elimination, reduction or prevention of diseases; 

2) notes in the form of medical advice or medical findings; 

3) disease histories; 

4) third-party statements, especially thanksgiving, praise, or recommendations if they relate to the elimination or reduction of diseases; 

5) pictures of persons in professional medical clothing or in the performance of a medical profession or in the supply of medicines, and

6) writings or written data indicating that certain diseases are treated with food. 

 

How to read the labeling of foodstuffs?

 

Quantity

 

Each food product must contain information on the net quantity expressed in l / ml for liquids or g / kg for solid substances. However, the net quantity does not include the weight of the material in which the food product is packaged. (example: cheese 300 gr, yogurt 1 l).

 

The name under which the product is sold must be mandatory in order to inform the consumer of the true nature of the product. The product is marked in accordance with the specific requirements of certain types of food, and should not be replaced by a trademarked name. 

 

Ingredients

 

All ingredients contained in the product must be marked on the packaging in descending order of weight.

Ex. Ingredients: chicken breast (45%), salt, milk protein, soy protein isolate, spices, stabilizer: E450, flavor enhancer: monosodium glutamate, dextrose, modified starch, colors: E160 c, water, hydrolyzed vegetable , Antioxidants: E 301, E 331.

 

Labeling is mandatory if the product contains ingredients originating from genetically modified organisms (GMOs). All of these ingredients must be listed in the ingredient list as „genetically modified“.

 

Ingredients are not labeled in fresh fruits and vegetables, carbonated water, in vinegar, cheese, butter, milk, sour cream if they are produced from a single basic product and beverages containing more than 1,2% by volume of alcohol.

 

The minimum shelf life date is the date on which the food retains its specific properties during proper storage.

              

Shelf life is not indicated for beverages containing more than 10% by volume alcohol, vinegar and salt.

 

Manufacturer, importer / food operator

 

The name and address of the food operator should be clearly indicated on the packaging so that the consumer can contact them if they have any complaints or wish to obtain further information.

 

Marking the country of origin of the product is mandatory for certain types of food, such as veal or beef, eggs, fish, honey, fruits and vegetables. If the product has certain images, flags, or places that could mislead the consumer, it is obligatory to indicate the origin of the product.

 

User guide

 

If necessary, the method of preparation of the product shall be indicated on the packaging in order to provide information to the consumer on how to properly prepare and use the product. (Example: boiling soup, frying chicken fries etc).

 

Instructions for keeping and storage

 

The product label must contain information on the specific storage conditions of the product in order to maintain its safety and quality. (For example, if the product is once open, it should be labeled "stored in the refrigerator after opening" or "stored in a cool, dry place if necessary" ).

 

Nutritional information / information about the nutritional valueу               

 

This informations applies to:

1) energy value and 


2) fat, saturated fat, carbohydrates, sugars, protein and salt.


Near the place where the nutritional value is indicated, there may be a statement stating that the salt content indicated is exclusively the result of naturally occurring sodium.

 

Ex. A mixture of cocoa and milk cream product

 

Nutritional Information	Per 100 g of product
Energy	2262 KJ (542 kcal)
Protein	3,2 g
Carbohydrates	57,6 g
Fat	33,2 g

 

Nutritional and health claims

 

Nutritional claims refer to certain nutrients contained in the product and indicate its energy value (protein, fat, carbohydrates, fiber, vitamins, minerals).

 

Example of nutritional / nutritional claims:

        Sugar free

        Low fat

        Source of protein

 

Health claim is any claim that indicates a relationship between a food product and human health.

Examples of health claims:

Vitamin C increases the absorption of iron

Calcium contributes to normal muscle function

 

Nutritional and health claims are indicated on the product only if scientifically proven!