HOW TO READ THE LABELS CORRECTLY
Essential consumer information
GENERAL LABELLING RULES
Each manufacturer is responsible for identifying their products with clear designations and detailed ingredients.
- The name of the product and the net weight must be labelled in the same field of vision.
- The mandatory food information shall be indicated in a prominent and clearly visible place where it is easily readable.
- Text typography should be at least 1.2 mm high. If the surface of the package does not exceed 80cm2, the letters may have a lower height (0.9 mm).
MANDATORY MINIMUM INFORMATION
- Legal name of the product and its product category (if regulated...extra, first, cold meat...)
- A fancy name can never replace the legal name of the product.
- In the ingredients section, these should be listed in order from the highest percentage to lowest percentage.
- Ingredients will be grouped by categories (preservatives, antioxidants,...).
- Ingredients or components that may cause allergies or intolerances shall be highlighted typographically (text in bold or capital letters).
MANDATORY NUTRITION INFORMATION
- It must be expressed per 100g of product and on the basis of the average analyses carried out and updated regularly.
- The nutrition information shall appear in a main place on the technical label and shall be printed in a font size not less than 1.2 mm high.
- It is mandatory to report the energy value (kJ/Kcal), fat (g), saturated fat (g), carbohydrates (g), sugar (g), protein (g) and salt (g). The data may be completed at at the discretion of the manufacturer - with other values calculated per portion or unit of product.
- This information is required to appear immediately adjacent to the mandatory values offered per 100 g of product.
- The expiry date of cured products shall be expressed by the words "Consume preferably before:".
- The durability of cooked products shall be expressed by the words "Expiry date". It is also obligatory to send out the "lot number" assigned to the product batch.
- Storage for packaged cured products shall be expressed by the words: “Store between 0 and 14ºC”.
- Storage for cooked products shall be expressed by the words: “Store between 0 y 7ºC”.
If the product is packaged in a modified atmosphere, the words may be: “Protective Atmosphere Packaging”.
OTHER ESSENTIAL INFORMATION
- How to use this product HOW TO USE THIS PRODUCT
- Name or business name of the manufacturing company NAME OR BUSINESS NAME OF THE MANUFACTURING COMPANY
- Permit and sanitary certificate of the manufacturer PERMIT AND SANITARY CERTIFICATE OF THE MANUFACTURER.
Nutritional traffic light. Nutri-Score Symbol
WHAT IS THE NUTRI-SCORE SYMBOL or NUTRITIONAL SCORE?
Adopted and recommended by the EC, it is a very useful logo to quickly guide the consumer about the nutritional content of products that are consumed regularly. The score informs about the simplified nutritional quality of a processed food. It uses 5 colours each displaying a different letter and ranging from green (A): best quality to red (E): lowest quality.
This system was designed by the "Food Standard Agency (FSA)" of University of Oxford (GB).
The score takes into account the nutritional values per 100 g of product and classifies its components in two groups:
1. MODERATE/CONTROLLED INTAKE NUTRITIONAL FACTORS (if consumed regularly):
Energy (kJ / kcal) / Saturated fatty acids (g) / Simple sugars (g) / Salt (g).
2. FAVOURABLE /ENHANCING INTAKE NUTRITION FACTORS:
Fibre (g) / Protein (g) / Carbohydrates (g) / Nuts (g).
There are other specific Nutritional Markers adapted for other types of food such as: compound products based on fats, beverages, cheeses, alcohols,
The Nutrition Marker will never be applied to fresh (unprocessed) products: fruits, fresh vegetables, fresh cut meat, honey, fresh fish...)
SCORE CLASSIFICATION REFERENCE TABLE