Regulation (EU) No 1169/2011 of the European Parliament and of the CouncilShow full title

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance)

ANNEX I

SPECIFIC DEFINITIONS As referred to in Article 2(4)

1.

‘nutrition declaration’ or ‘nutrition labelling’ means information stating the:

(a)

energy value; or

(b)

energy value and one or more of the following nutrients only:

  • fat (saturates, mono-unsaturates, polyunsaturates),

  • carbohydrate (sugars, polyols, starch),

  • salt,

  • fibre,

  • protein,

  • any of the vitamins or minerals listed in point 1 of Part A of Annex XIII, and present in significant amounts as defined in point 2 of Part A of Annex XIII,

2.

‘fat’ means total lipids, and includes phospholipids;

3.

‘saturates’ means fatty acids without double bond;

4.

‘trans fat’ means fatty acids with at least one non-conjugated (namely interrupted by at least one methylene group) carbon-carbon double bond in the trans configuration;

5.

‘mono-unsaturates’ means fatty acids with one cis double bond;

6.

‘polyunsaturates’ means fatty acids with two or more cis, cis-methylene interrupted double bonds;

7.

‘carbohydrate’ means any carbohydrate which is metabolised by humans, and includes polyols;

8.

‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols;

9.

‘polyols’ means alcohols containing more than two hydroxyl groups;

10.

‘protein’ means the protein content calculated using the formula: protein = total Kjeldahl nitrogen × 6,25;

11.

‘salt’ means the salt equivalent content calculated using the formula: salt = sodium × 2,5;

12.

‘fibre’ means carbohydrate polymers with three or more monomeric units, which are neither digested nor absorbed in the human small intestine and belong to the following categories:

  • edible carbohydrate polymers naturally occurring in the food as consumed,

  • edible carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means and which have a beneficial physiological effect demonstrated by generally accepted scientific evidence,

  • edible synthetic carbohydrate polymers which have a beneficial physiological effect demonstrated by generally accepted scientific evidence,

13.

‘average value’ means the value which best represents the amount of the nutrient which a given food contains, and reflects allowances for seasonal variability, patterns of consumption and other factors which may cause the actual value to vary.