Labelling and Presentation of Food Products in the European Union

As for mandatory information it is important to know how to name a food and a food ingredient and how to make trademarks compatible with mandatory names. In the case of food ingredients, we will explain the difference under EU Law between food additives, processing aids, flavorings and enzymes in terms of their declaration in the list of ingredients. Moreover, some substances such as allergens, nanomaterials, GMOs or BIO/ECO foods are subject to special regulations which will also be mentioned.

Finally, special mention will be made of nutrition and health claims. These claims convey important information on the characteristics of the food product. This is voluntary information subject to specific, strict requirements, depending on the kind of claim made, and pre-marketing authorization is required.

Learning Objectives:

• To know the basic of EU applicable legislation to food products
• To learn the main principles governing food information in the EU
• To understand the difference between voluntary and mandatory information
• To learn the way food information must be presented to consumers and in B2B trade
• To learn which information relates to safety and which information relates to quality
• To learn specific information required for some specific products; i.e., children foods, olive oil, mineral water, meat, food supplements etc.
• To know how to name a food product and how to name a food product and its ingredients
• To learn how ingredients must be listed and quantified
• To understand the relation between food names and trade marks
• To learn how and when we can or must indicate the geographical origin or the product
• To learn how to present nutrition information and additional permitted information and forms of presenting nutrition infor-mation
• To learn how information must be shown in labels
• To learn who is responsible for food information
• To learn how do we present nutrition and health claims
• To learn how to inform on allergens, OGMs ingredients or Bio/Eco production
• Advertising and food information; fair and unfair competition.
• To understand how these obligation apply to the different forms of commerce, from traditional food market to distant selling

Areas Covered:

• Food labelling and food information to consumers; forms, principles and requirements.
• Mandatory particulars.
• List of ingredients; food colors, additives, flavorings, enzyme and processing aids. Legal differences between ingredients
• Name and provenance of the product; DOP and IGP
• Nutrition information, mandatory and additional forms of information, particularly by the use of colors and others
• Presentation of nutrition and health claims
• Food advertising

Who will Benefit:

Any food business operator, from primary production to retail must be aware of the obligations imposed by Food Information to Consumers legislation in Europe, particularly food manufacturers of all sort of food and drinks, including manufacturers of food additives and other ingredients

• In house Counsel of Food Companies
• Regulatory affairs managers
• Marketing, sales and export managers
• R&D department managers
• Food formulators
• Food company executives
• Food Sectorial Association representatives
• Food authorities

Course Outline:

Providing information on food is an obligation for food business operators but also represents an opportunity for them. Food information includes the information provided on labels and packaging and attached to them, as well as other forms of presentation and advertising. Basic legislation on food information is harmonized within the EU and aims at protecting consumers and fair competition by providing non-misleading, adequate information on food quality and safety. However, this legislation can sometimes be confusing and in some areas harmonization is not complete and differences between Member States may exist.