TAIEX 1169/2011, Skopje, Mai 2015

Landratsamt
Emmendingen

The new EU Regulation 1169/2011

•Key elements of the new EU food labelling
•General labelling issues
•New mandatory food information and voluntary
food information
•Q&A

Wolfram Martens
TAIEX 1169/2011, Skopje, Mai 2015

Landratsamt
Emmendingen
 TAIEX 1169/2011, Skopje, Mai 2015

structure of food control in Baden-

Württemberg
Supreme level authority
Ministry of nutrification and rural affairs

directive reports

district level
4 district governments
directive reports
directive

4 laboratories reports
sample analysis

samples/reports transport of samples

Veterinary and food board

44 counties and cities
Landratsamt
Emmendingen
 Landratsamt
Emmendingen
 TAIEX 1169/2011, Skopje, Mai 2015

Food businesses in the county Emmendingen

Total
Primary production
Manufacturer/packing
Agencies/transport
Retailer
Service industry
Producer on retail-level
3534
1532 (most of them animal production)
62
28
645 (incl. small butchers etc.)
908 (gastronomy, kitchen, catering)
368 (direct marketing, farmers)

Landratsamt
Emmendingen
 TAIEX Skopje, 20th - 21th Mai 2015

Before EU Regulation 1169/2011:

• Most mandatory food information was
demanded by directives
• It had to be transformed into national law

Now:
• 1169/2001 applies and holds directly
• National law only in addition
• Old demands are (new) more precise
• Some completely new demands
• New rules for additional voluntary information
 TAIEX Skopje, 20th - 21th Mai 2015
Principles - Article 4
Principles governing mandatory food information
Where mandatory food information is required by law:
• information on the identity and composition,
properties or other characteristics of the food;
• information on the protection of consumers’ health
and the safe use of a food. In particular, information on:
– compositional attributes that may be harmful to the health of
certain groups of consumers;
– durability, storage and safe use;
– the health impact, including the risks and consequences related
to harmful and hazardous consumption of a food;
• information on nutritional characteristics
so as to enable consumers, including those with
special dietary requirements, to make informed choices.
 TAIEX Skopje, 20th - 21th Mai 2015

Principles - Article 7
Fair information practices
Food information shall not be misleading, particularly:
• as to the characteristics of the food
– nature
– identity
– properties
– composition
– quantity
– durability
– country of origin or place of provenance
– method of manufacture or production
 TAIEX Skopje, 20th - 21th Mai 2015

Principles - Article 7
Fair information practices
Food information shall not be misleading, particularly:
• by attributing effects or properties
which it does not possess (fraud)
• by suggesting that the food possesses
special characteristics when in fact all similar foods
possess such characteristics
• by suggesting (appearance, description or picture)
the presence of a particular food or an ingredient,
while in reality it has been substituted with a different
component or a different ingredient
(for instance Spanish olive oil instead of Italian)product
Some more details by Ms Anita Kusar
 TAIEX Skopje, 20th - 21th Mai 2015

Principles - Article 8
Responsibilities
• Responsible is the food business operator (FBO)
under whose name the product is marketed
or the importer into the Union market
• But, each FBO shall,
within the businesses under their control,
– ensure compliance with the requirements
– not modify the information in a misleading way
– not supply food of which he knows or presumes that
something regarding the information is wrong
 TAIEX Skopje, 20th - 21th Mai 2015

Mandatory food information - Chapter IV

SECTION 1 - Content and presentation
Art. 9 – 16, basic rules about
what information has to be given,
and how it has to be presented
Art. 9 (10) list of contents
Art. 11 weights and measures Ms Anita Kusar
Art. 12 availiability and placement of information
Ms Anita Kusar
Art. 13 presentation of mandatory particulars
Ms Anita Kusar
Art. 14 distance selling Ms Elizabeta Micovic
Art. 15 language requirements
 TAIEX Skopje, 20th - 21th Mai 2015

Mandatory food information - Chapter IV

SECTION 1 - Content and presentation
SECTION 2 – Detailed provisions (examples)
Art. 17 name of the food
Art. 18 list of ingredients
Art. 21 allergens Ms Mira Kos Scubic
Art. 22 quantitatve indication of ingredients Next present.
Art. 23 net quantity Ms Anita Kusar
Art. 24 durability, freezing date
Ms Anita Kusar
Art. 26 country of origin Ms Anita Kusar
Art. 28 alcoholic strength Ms Mira Kos Scubic

SECTION 3 – Nutrition declaration Next presentation

 TAIEX Skopje, 20th - 21th Mai 2015

Art. 9 – „the list“, mandatory section 2 - details

• Name of the food Art. 17
• List of ingredients Art. 18 (19,20)
• Substances causing allergies or intolerances
listed in Annex II Art. 21
• Quantity of certain ingredients (QUID) Art. 22
• Net quantity of the food Art. 23
• Date of minimum durability or the ‘use by’ date Art. 24
• Special storage conditions and/or conditions of use Art. 25
• Name and address of responsible FBO Art. 8
• Country of origin or place of provenance Art. 26
• Instructions for use (where necessary) Art. 27
• For beverages > 1,2 % vol. alcohol,
the actual alcoholic strength (% vol.) Art. 28
• Nutrition declaration (starting 13.12.2016) Section 3
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (17)

Name of the food
• shall be its legal name
• if not existing, its customary name, or,
• if not existing also, a descriptive name of the food

1. Fürst Pückler ice cream

2. Strawberry-vanilla-chocolate ice cream
3. Ice cream based on….
with ………
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (18, 19,20)

List of ingredients
• shall be headed by a suitable heading
which consists of or includes the word ‘ingredients’
• shall include all ingredients, in descending order of weight,
as recorded at the time of their use by the FBO
• shall be designated by their specific name, where applicable
• Ingredients constituting less than 2 % of the finished product
may be listed in a different order after the other ingredients
• including nanomaterials Ms Anita Kusar
• details in Annex VII
• no declaration for foods consisting of a single ingredient,
where the name of the food enables the nature of the
ingredient to be clearly identified, untreated fruits and
vegetables, (carbonized) water…. etc.
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (21)

Substances causing allergies

•,

Art. 21, Annex II Ms Mira Kos Scubic

 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (22)

Quantity of certain ingredients
(QUID)

next präsentation
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (23)

Net quantity
• shall be expressed
using litres, centilitres, millilitres, kilograms or grams,
as appropriate:
– in units of volume in the case of liquid products;
– in units of mass in the case of other products.
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (24)

Minimum durability date
• shall be indicated as follows:
– ‘Best before …’ (day/month,year)
– ‘Best before end …’ (month/year)
• in that order and in uncoded form,
• together with storage conditions

‘Use by’ date

• for highly perishable foodstuff (danger for human health)
• ‘use by’ (day/month/year)
• After that date a food shall be deemed to be unsafe
according to Article 14(2) to (5)
of Regulation (EC) No 178/2002
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (24)

Annex III, 6, Annex X
Date of freezing
• ‘Frozen on …’ (day/month/year)
• necessary for
– frozen meat,
– frozen meat preparations
– frozen unprocessed fishery products.
is the date of freezing
is the date of first freezing in cases where the product has been
frozen more than once.
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (25)

Storage conditions or conditions of use
• If food requires
– special storage conditions and/or
– conditions of use
those conditions shall be indicated.
• Storage conditions and/or time limit for consumption
shall be indicated, where appropriate

Instructions for use (Art. 27)

• shall be indicated if necessary to enable an appropriate use
of the food (for instance “keep cool after opening”
or “has to be heated through prior to consumption”
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (8)

Name and address of responsible FBO
• (Name/postal address/country)
– shall appear on the prepackaging
– or on a label attached thereto
– or on the commercial documents referring to the foods
where it can be guaranteed that such documents
either accompany (or sent before) the food
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (22)

Alcoholic content
• beverages > 1,2 % vol. alcohol
– the actual alcoholic strength (% vol.)
Ms Anita Kusar
 TAIEX Skopje, 20th - 21th Mai 2015

Chapter V – Voluntary food information

Applicable requirements (Art. 36, 37)
• If food information referred to in Articles 9 and 10 (“list”)
is provided voluntarily, it has to fulfil all the requirements for
mandatory (and up to now mentioned voluntary) informations
– (laid down in Sections 2 and 3 of Chapter IV)
• It shall not mislead the consumer
• It shall not be ambiguous or confusing for the consumer
• It shall not be displayed to the detriment of the space
available for mandatory food information
 TAIEX Skopje, 20th - 21th Mai 2015

„the list“ Article 9 (Section 3)

Nutrition declaration Landratsamt
Emmendingen
• last point on the list of Art. 9 !!!
• (starting 13.12.2016)

Next presentation

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