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EUROPEAN COMMISSION How to read Flakes of rice and whole wheat, enriched with vitamins (B1, B2, B3, B6, folic acid, B12, C) and iron Net weight: 1 2 Quantity P_b[PUf eal Lite Cer Name of the product INGREDIENTS 3 List of ingredients BEST BEFORE P_b[PUf te i L l a e C er Rice, 30% wheat, (whole wheat, wheat flour), sugar, gluten flour, milk powder, salt, low-fat wheat germ, aroma of malt barley, vitamins (C, B3, B6, B2, B1, folic acid B12), iron. Allergy Information Composed of milk, wheat and barley. 4 5 Durability Manufacturer/ importer P_b[PUf bre fi n rich i QUALITY GUARANTEE: SATISFACTION OR YOUR MONEY BACK. Crunchy product Info Tel 0800 14563 address: BP2000 Evere 3 1140 Evere BELGIQUE 500g a label eal Lite r e C P_b[PUf eal Lite Cer Breakfast is the most important meal of the day. 6 7 Made in Germany Protein Carbohydrate - of which sugars Fat - of which saturates Fibre Sodium Vitamin C Thiamin B1 Riboflavin B2 Niacin B3 Vitamin B6 Folic acid Vitamin B12 Iron 1603 kJ 376 kcal 15 g 75 g 17 g 1.5 g 0.5 g 6g 0.85 g 40 mg 1.1 mg 0.9 mg 10 mg 1.5 μg 150 μg 0.75 μg 10 mg * Recommended Daily Allowance 66 78 56 56 75 75 75 71 Origin 8 Nutritional information 9 Nutrition and health claims per 100g RDA (%) * Energy Organic Food Labelling under EU Law The European Union (EU) establishes labelling rules for foodstuffs to help all European consumers make informed purchasing decisions. The rules are designed to ensure that you have comprehensive information on the food products you buy. Apart from the legally required information, producers are free to provide whatever additional information they wish, as long as it is accurate and does not mislead the consumer. There are labelling rules common to all foodstuffs, as well as specific rules for meat, alcohol and perishable foods. 1. Quantity: net quantity of the product in volume for liquids (e.g. litre, centilitre) and in mass for other products. 2. Name of the Product: must include i n fo r m a t i o n about the physical condition of the foodstuff or the specific treatment it has undergone (powdered, frozen, concentrated, smoked, etc.). Ionising treatment must always be mentioned, if used. How to read 3. List of Ingredients: all ingredients must be listed in descending order of weight (exception: mixtures of fruit or vegetables) including those known to trigger reactions in allergic individuals (e.g. peanuts, milk, eggs, fish). The percentage of an ingredient must be indicated when it is emphasised in the presentation of the product, such as in the name of the product or images on the pack. Labelling is mandatory for products that have a GMO content. All ingredients of GMO origin must be mentioned with the words “genetically modified” in the list of ingredients. 4. Durability: the "use by" and "best before" dates indicate how long food will stay fresh and be safe to eat. • "Use by" is used for food that spoils quickly (e.g. meat, eggs, dairy products). All packaged fresh products bear a "use by" date. You should not consume products after the "use by" date since that could result in food poisoning. • "Best before" is used on food that can be kept longer (e.g. cereals, rice, spices). It is not dangerous to eat a product after this date, but the food may begin to lose its flavour and texture. a label 5. Manufacturer / Importer: the name and address of the manufacturer, packager or importer must be clearly listed on the packaging so that you know who to contact if you have a claim or wish to get additional information on the product. 6. Organic: the use of the wording "organic" on labels is strictly regulated under EU law. It is only allowed in reference to specific methods of food production which comply with high standards regarding the protection of the environment and the welfare of animals. The European logo "Organic farming — EC Control System" may only be used by producers fulfilling the required conditions. 7. Origin: indicating the country or region of origin is compulsory for certain categories of products such as beef or veal, eggs, fish, honey, fruit and vegetables. It is also mandatory if the brand name or other elements on the labels, such as a picture, a flag, or a reference to a place, could mislead the consumer as to the true origin of the product. 8. Nutritional Information: describes the energy value and nutrients of a foodstuff (e.g. protein, fat, fibre, sodium, vitamins and minerals). This information must be given when a nutrition claim is made concerning the product (see point 10) or when vitamins or minerals are added. 9. Nutrition and Health Claims: there are EU rules to ensure that any claims about health or nutritional values on food packages are truthful and based on scientific facts. Claims such as "low fat" or "high fibre" must comply with harmonised definitions so that they mean the same thing in all EU countries; for instance, "high fibre" can only be used for products containing at least 6g of fibre per 100g. Food products with a lot of fat or sugar may not be labelled with claims such as "contains vitamin C". Health claims such as "calcium builds stronger bones" are only allowed if they can be scientifically demonstrated. Attaching a positive health claim to a product which contains too much salt, fat or sugar is not permitted. The following health claims are prohibited: • Claims to prevent, treat or cure a human disease; • Claims which make reference to the rate or amount of weight loss; • Reference to or endorsement by individual doctors; • Claims which suggest that health could be affected by not consuming the food. If a food additive has an E number, this shows that it has passed safety tests and been approved for use throughout the EU. This approval is monitored, reviewed and amended in the light of new scientific data. Some common food additives are listed below: • Antioxidants make foods last longer by helping to prevent the fats, oils and certain vitamins from combining with oxygen in the air. Oxidation is what makes food become rancid and lose colour. Example: vitamin C, also called ascorbic acid or E300. •C olours are sometimes used to replace the natural colour lost during food processing or storage, or to make products a consistent colour. Example: caramel (E150a), used in products such as gravy and soft drinks. •E mulsifiers, stabilisers, gelling agents and thickeners emulsifiers such as Lecithins (E322), help mix together ingredients that would normally separate, such as oil and water. Stabilisers help stop ingredients that have been combined from separating again. One common gelling agent is pectin (E440), which is used to make jam. Thickeners help give body to food in the same way that adding flour thickens a sauce. • Flavour enhancers bring out the flavour in savoury and sweet foods without adding a flavour of their own. Example: Monosodium Glutamate (E621) is often added to processed foods, especially soups, sauces and sausages. • Preservatives help prevent food from spoiling. Most food that has a long shelflife includes preservatives, unless another preservation method has been used, such as freezing, canning or drying. Examples: dried fruit is often treated with sulphur dioxide (E220) to stop mould or bacteria from growing, and bacon, ham, corned beef and other ‘cured’ meats are often treated with nitrite and nitrate (E249 to E252) during the curing process. • Sweeteners are often used instead of sugar in products such as fizzy drinks, yoghurt and chewing gum. Examples: aspartame (E951), saccharin (E954), acesulfame-K (E950) and sorbitol (E420). Further Information Food labelling on the Health and Consumers DG website http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/index_en.htm Organic farming on the Agriculture DG website http://ec.europa.eu/agriculture/qual/organic/index_en.htm Questions about Europe? Get in touch with us http://ec.europa.eu/europedirect/index_en.htm © European Communities, 2007 Reproduction is authorised, except for commercial purposes, provided the source is acknowledged. Directorate-General for Health and Consumers European Commission – B-1049 Brussels http://ec.europa.eu/dgs/health_consumer/index_en.htm This document has been financed by the European Commission under a contract with the company Qwentes KANTOR. It is intended for information purposes only and does not constitute official guidance from the Commission on the interpretation of EU laws or policies. ND-77-07-268-EN-D Understanding E Numbers