Regulation (EU) No 1169/2011 of the European Parliament and of the CouncilDangos y teitl llawn

1. Introductory Text

2. CHAPTER I GENERAL PROVISIONS

   1. Article 1. Subject matter and scope

   2. Article 2. Definitions

3. CHAPTER II GENERAL PRINCIPLES ON FOOD INFORMATION

   1. Article 3. General objectives

   2. Article 4. Principles governing mandatory food information

   3. Article 5. Consultation of the European Food Safety Authority

4. CHAPTER III GENERAL FOOD INFORMATION REQUIREMENTS AND RESPONSIBILITIES OF FOOD BUSINESS OPERATORS

   1. Article 6. Basic requirement

   2. Article 7. Fair information practices

   3. Article 8. Responsibilities

5. CHAPTER IV MANDATORY FOOD INFORMATION

   1. SECTION 1 Content and presentation

      1. Article 9. List of mandatory particulars

      2. Article 10. Additional mandatory particulars for specific types or categories of foods

      3. Article 11. Weights and measures

      4. Article 12. Availability and placement of mandatory food information

      5. Article 13. Presentation of mandatory particulars

      6. Article 14. Distance selling

      7. Article 15. Language requirements

      8. Article 16. Omission of certain mandatory particulars

   2. SECTION 2 Detailed provisions on mandatory particulars

      1. Article 17. Name of the food

      2. Article 18. List of ingredients

      3. Article 19. Omission of the list of ingredients

      4. Article 20. Omission of constituents of food from the list of ingredients

      5. Article 21. Labelling of certain substances or products causing allergies or intolerances

      6. Article 22. Quantitative indication of ingredients

      7. Article 23. Net quantity

      8. Article 24. Minimum durability date, ‘use by’ date and date of freezing

      9. Article 25. Storage conditions or conditions of use

      10. Article 26. Country of origin or place of provenance

      11. Article 27. Instructions for use

      12. Article 28. Alcoholic strength

   3. SECTION 3 Nutrition declaration

      1. Article 29. Relationship with other legislation

      2. Article 30. Content

      3. Article 31. Calculation

      4. Article 32. Expression per 100 g or per 100 ml

      5. Article 33. Expression on a per portion basis or per consumption unit

      6. Article 34. Presentation

      7. Article 35. Additional forms of expression and presentation

6. CHAPTER V VOLUNTARY FOOD INFORMATION

   1. Article 36. Applicable requirements

   2. Article 37. Presentation

7. CHAPTER VI NATIONAL MEASURES

   1. Article 38. Subordinate legislation

   2. Article 39. National measures on additional mandatory particulars

   3. Article 40. Milk and milk products

   4. Article 41. Alcoholic beverages

   5. Article 42. Expression of the net quantity

   6. Article 43. Voluntary indication of reference intakes for specific population groups

   7. Article 44. National measures for non-prepacked food

   8. Article 45. Notification procedure

8. CHAPTER VII IMPLEMENTING, AMENDING AND FINAL PROVISIONS

   1. Article 46. Amendments to the Annexes

   2. Article 47. Transitional period for and date of application of implementing measures or delegated acts

   3. Article 48. Committee

   4. Article 49. Amendments to Regulation (EC) No 1924/2006

   5. Article 50. Amendments to Regulation (EC) No 1925/2006

   6. Article 51. Type C regulations: general

   7. Article 51a. Type D regulations: general

   8. Article 51b. Type E regulations: general

   9. Article 51c. Type C, D and E regulations: the Secretary of State

   10. Article 51d. Type C and D Regulations: the Scottish Ministers

   11. Article 51e. Type C and D regulations: the Welsh Ministers

   12. Article 52. Urgency procedure

   13. Article 53. Repeal

   14. Article 54. Transitional measures

   15. Article 55. Entry into force and date of application

9. Signature

10. 1. ANNEX I

       SPECIFIC DEFINITIONS

       1. ‘nutrition declaration’ or ‘nutrition labelling’ means information stating the: energy...

    2. ANNEX II

       SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES

       1. 1. Cereals containing gluten, namely: wheat (such as spelt and khorasan...

       2. 2. Crustaceans and products thereof;

       3. 3. Eggs and products thereof;

       4. 4. Fish and products thereof, except:

       5. 5. Peanuts and products thereof;

       6. 6. Soybeans and products thereof, except:

       7. 7. Milk and products thereof (including lactose), except:

       8. 8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts...

       9. 9. Celery and products thereof;

       10. 10. Mustard and products thereof;

       11. 11. Sesame seeds and products thereof;

       12. 12. Sulphur dioxide and sulphites at concentrations of more than 10...

       13. 13. Lupin and products thereof;

       14. 14. Molluscs and products thereof.

    3. ANNEX III

    4. ANNEX IV

       DEFINITION OF x-HEIGHT

       1. x-HEIGHT

    5. ANNEX V

       FOODS WHICH ARE EXEMPTED FROM THE REQUIREMENT OF THE MANDATORY NUTRITION DECLARATION

       1. 1. Unprocessed products that comprise a single ingredient or category of...

       2. 2. Processed products which the only processing they have been subjected...

       3. 3. Waters intended for human consumption, including those where the only...

       4. 4. A herb, a spice or mixtures thereof;

       5. 5. Salt and salt substitutes;

       6. 6. Table top sweeteners;

       7. 7. Products covered by Directive 1999/4/EC of the European Parliament and...

       8. 8. Herbal and fruit infusions, tea, decaffeinated tea, instant or soluble...

       9. 9. Fermented vinegars and substitutes for vinegar, including those where the...

       10. 10. Flavourings;

       11. 11. Food additives;

       12. 12. Processing aids;

       13. 13. Food enzymes;

       14. 14. Gelatine;

       15. 15. Jam setting compounds;

       16. 16. Yeast;

       17. 17. Chewing-gums;

       18. 18. Food in packaging or containers the largest surface of which...

       19. 19. Food, including handcrafted food, directly supplied by the manufacturer of...

    6. ANNEX VI

       NAME OF THE FOOD AND SPECIFIC ACCOMPANYING PARTICULARS

       1. PART A — MANDATORY PARTICULARS ACCOMPANYING THE NAME OF THE FOOD

          1. 1. The name of the food shall include or be accompanied...

          2. 2. In the case of foods that have been frozen before...

          3. 3. Foods treated with ionising radiation shall bear the indication ‘irradiated’...

          4. 4. In the case of foods in which a component or...

          5. 5. In the case of meat products, meat preparations and fishery...

          6. 6. In the case of meat products and meat preparations which...

          7. 7. Meat products, meat preparations and fishery products which may give...

       2. PART B — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF ‘MINCED MEAT’

          1. 1. Composition criteria checked on the basis of a daily average:...

          2. 2. In addition to the requirements laid down in Chapter IV...

          3. 3. Minced meat that does not comply with the criteria laid...

       3. PART C — SPECIFIC REQUIREMENTS CONCERNING THE DESIGNATION OF SAUSAGE CASINGS

    7. ANNEX VII

       INDICATION AND DESIGNATION OF INGREDIENTS

       1. PART A — SPECIFIC PROVISIONS CONCERNING THE INDICATION OF INGREDIENTS BY DESCENDING ORDER...

       2. PART B — DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF A CATEGORY...

       3. PART C — DESIGNATION OF CERTAIN INGREDIENTS BY THE NAME OF THEIR CATEGORY...

       4. PART D — DESIGNATION OF FLAVOURINGS IN THE LIST OF INGREDIENTS

          1. 1. Flavourings shall be designated either by the terms:

          2. 2. The term ‘natural’ for the description of flavourings shall be...

          3. 3. Quinine and/or caffeine used as a flavouring in the production...

       5. PART E — DESIGNATION OF COMPOUND INGREDIENTS

          1. 1. A compound ingredient may be included in the list of...

          2. 2. Without prejudice to Article 21, the list of ingredients for...

    8. ANNEX VIII

       QUANTITATIVE INDICATION OF INGREDIENTS

       1. 1. The quantitative indication shall not be required:

       2. 2. Points (a) and (b) of Article 22(1) shall not apply...

       3. 3. The indication of quantity of an ingredient or category of...

       4. 4. By way of derogation from point 3:

    9. ANNEX IX

       NET QUANTITY DECLARATION

       1. 1. The net quantity declaration shall not be mandatory in the...

       2. 2. Where the indication of a certain type of quantity (such...

       3. 3. Where a prepacked item consists of two or more individual...

       4. 4. Where a prepacked item consists of two or more individual...

       5. 5. Where a solid food is presented in a liquid medium,...

    10. ANNEX X

        DATE OF MINIMUM DURABILITY, ‘USE BY’ DATE AND DATE OF FREEZING

        1. 1. The date of minimum durability shall be indicated as follows:...

        2. 2. The ‘use by’ date shall be indicated as follows:

        3. 3. The date of freezing or the date of first freezing...

    11. ANNEX XI

    12. ANNEX XII

        ALCOHOLIC STRENGTH

        1. The actual alcoholic strength by volume of beverages containing more...

        2. The alcoholic strength shall be determined at 20 °C.

        3. Positive and negative allowed tolerances in respect of the indication...

        4. Description of beverage Positive or negative tolerance 1. Beers of...

    13. ANNEX XIII

        REFERENCE INTAKES

        1. PART A — DAILY REFERENCE INTAKES FOR VITAMINS AND MINERALS (ADULTS)

           1. 1. Vitamins and minerals which may be declared and their nutrient...

           2. 2. Significant amount of vitamins and minerals

        2. PART B — REFERENCE INTAKES FOR ENERGY AND SELECTED NUTRIENTS OTHER THAN VITAMINS...

    14. ANNEX XIV

        CONVERSION FACTORS

        1. The energy value to be declared shall be calculated using...

        2. — carbohydrate (except polyols), 17 kJ/g — 4 kcal/g —...

    15. ANNEX XV

        EXPRESSION AND PRESENTATION OF NUTRITION DECLARATION

        1. The units of measurement to be used in the nutrition...

        2. energy kJ/kcal fat g of which — saturates, g —...

    16. ANNEX 16

        TYPE C REGULATIONS: LIST OF SPECIFIED PROVISIONS

    17. ANNEX 17

        TYPE D REGULATIONS: LIST OF SPECIFIED PROVISIONS