Food labelling

Enora QuemeneurMarie- charlotte Perfumo

Erika MarcantoniDominika Koroś

Paweł Zakrzewski

GFLQ III Viterbo 2014

Introduction

● Labelling means

'' any words, particulars, trade marks, brand name, pictorial matter or symbol relateing to a food and placed on any packing, document, notice, label, ring or collar accompanying or referring to such food ”

From Regulation 1169/2011

Introduction

Plan :

1. Labelling history

2. Regulation 1169/2011 on the provisions of food information to consumers

3.Labelling of vegetables, fruits and fish

4. Meat labelling

5. Voluntary labelling

I. Labelling history

Legal framework

● Directive 79/112/EEC of 18 December 1978 on the approximation of the laws of Member States relating to the labelling, presentation and advertising of foodstuffs for sale to the ultimate consumer

● Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of Member States relating to the labelling, presentation and advertising of foodstuffs

● Regulation no 1169/2011 of the European Parliament and of the Council on the provison of food information to consumers

Directive 2000/13/EC

● Repealed as from 13 December 2014 by Regulation 1169/2011

● Application of the act

→ Directive concerns the labelling of foodstuffs to be delivered as such to the ultimate consumer

→ Labelling rules on specific products (e.g. Beef)

● Lays down general, horizontal and compulsory framework for the labelling foodstuffs

II. Regulation 1169/2011 on the provisions of food

information to consumers

Regulation 1169/2011

● Shall apply from 13 December 2014 (point 6 of preamble)

● General objectives

● Application of the act Regulation concerns the food →information for final consumer specific Union provisions →applicable to particular foods

● General provisions of the Regulation:

– General principles of food labelling– Mandatory food information– Voluntary food information

III. Labelling of vegetables, fruits and fish

Provisions concerning marking

A. Identification

→ The name and the address of the packer and/or the dispatcher.

B. Nature of produce

C. Origin of produce

D. Commercial specifications

Regulation 543/2011

Regulation 1379/2013

● The commercial designation of the species and its scientific name;

● The production method, in particular by the following words “… caught …” or “… caught in freshwater …” or “… farmed …”;

● The area where the product was caught or farmed, and the category of fishing gear used in capture of fisheries (…);

● Whether the product has been defrosted;

● The date of minimum durability, where appropriate.

It requires fishery and aquaculture products either to be labelled as to show:

Regulation 1169/2011

ANNEX V Herbal and fruit infusions, tea, decaffeinated tea, instant or soluble tea or tea extract, decaffeinated instant or soluble tea or tea extract, which do not contain other added ingredients than flavourings which do not modify the nutritional value of the tea.

ANNEX X Date of minimum durability, 'use by' date and date of freezing(d) subject to Union provisions imposing other types of date indication, an indication of the date of minimum durability shall not be required for :— fresh fruit and vegetables, including potatoes, which have not been peeled, cut or similarly treated; this derogation shall not apply to sprouting seeds and similar products such as legume sprouts.

IV. Meat large area labelling

Beef meat large area labelling

● Legal framework :

– Council Regulation 820/97 of 21 April 1997 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products

– Regulation 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products and repealing Council Regulation 820/97

Regulation 820/97

● Volunatary labelling for food business operators

- If FBO wish to label they shall do so in accordance to the Regulation

● Label

– Providing information about the origin or, – Cartain characteristics or,– Production conditions of the meat or animals (art. 12)

Regulation 820/97

● Labelling means :

– Attachment of a label to an individual piece or pieces of meat or to their packing material or,

– Supply of information to the consumer at the point of sale (art. 13)

● Obligatory submission of the specifiation to the competent authority (art. 15)

● Limited information set on the label

Regulation 1760/2000

● Compulsory system of beef meat labelling

– Provisions should be made for the Commission to adopt the necesary transitional measures

– Obligation for MS to carry out adequate and effcient control measures

● FBO is required to label beef at all stages of marketing

- If want to give some additional information must follow the Regulation

Regulation 1760/2000

● Labeling means

- Attachment of a label to an individual piece or pieces of meat or to their packaging material, or in the case of non-prewrapped products the supply of appropiate information in written and visible form to the consumer at the point of sale (art. 12)

● Compulsory Community beef labeling system

- Contents of the label

● System must not lead to any distruption of trade between MS (art. 13)

Meat labeling

● Legal Framework

– Regulation 1169/2011

– Regulation 1337/2013

Regulation 1337/2013

● The Scope of Regulation– Concerns labelling of the pork, lamb, goat meat and

poultry

● Obligation of indicating the country of origin or the place of provenance

● The country of origin means – The country in which the product is wholly obtained

● The importance of batch– The size of the batch shall not exceed the production of

one day in a single establishment

Regulation 1337/2013

● Content of the label

● Voluntary labeling– Compliance to the Chapter V of the Regulation 1169/2011

V. Voluntary labelling

Label rouge

Products that can benefit from Label rouge : foodstuffs and agricultural products which are not transformed. Label rouge states that these agricultural products have specifics characteristics which are a proof of a high quality

Label rouge

Label rouge is articulated around :

● A strict bill of specifications recognized by all the stakeholders

→ validated by the INAO (National Institute of Origin and Quality)

● Inspections and controls of the bill of specifications → validated by the INAO

● An aknowledgement by the government

Label rouge

A Label rouge product quality always prevail on the one of a regular product

● The quality of Label rouge → aspect and taste of the product

● Objective rules the bill of specifications defines → strict rules of production

● Organoleptic tests

● The Label rouge gives a strong signal of quality that the consumer can recognize easily

Thank you for attention!