Nutirtion labelling of food and allergen in food

Authors

  • Ondrej Revák Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety,Tr. Andreja Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety,Tr. Andreja Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/230

Keywords:

labelling of food, nutrition value, allergens of food, EU laws

Abstract

The new regulation introduced mandatory nutrition labelling and ordering food manufacturers provide information on energy and six nutrients: fat, saturated fatty acids, carbohydrates, sugars, protein and salt - in that order, and per 100 g or 100 ml. This information should be included in the nutritional table in one visual field (usually on the back cover), moreover, can also be expressed on per serving. It is important to realize that this regulation requires manufacturers indicate the nutritional value in one field of vision, usually on the "back cover" designation in the principal field (e.g. "on the front cover") remains voluntary. Food allergy is a significant public health issue worldwide. Regulatory risk management strategies for allergic consumers have focused on providing information about the presence of food allergens through label declarations. A number of countries and regulatory bodies have recognized the importance of providing this information by enacting laws, regulations or standards for food allergen labelling of ‘‘priority allergens. Increasing volume of the international food trade suggests that there would be value in supporting sensitive consumers by harmonizing (to the extent possible) these regulatory frameworks. As a first step toward this goal, an inventory of allergen labelling regulations was assembled and analyzed to identify commonalities, differences, and future needs.

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References

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Published

2012-10-11

How to Cite

Revák, O. ., & Golian, J. . (2012). Nutirtion labelling of food and allergen in food. Potravinarstvo Slovak Journal of Food Sciences, 6(3), 28–31. https://doi.org/10.5219/230

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