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4. Regulations
Directive 2000/13 lays down Community rules for foodstuff labelling, covering the sales name; quantity; composition, except where products are defined (e.g. butter); date of minimum durability (date limite d'utilisation optimale or DLUO in France) or use-by date if the product is microbiologically highly perishable; recommendations for use and list of ingredients, where each ingredient makes a significant contribution to the total composition of ingredients.
Directive 2003/89 modifies Directive 2000/13, as certain substances may not be included in the list of ingredients, even though they are always present, the original aim of the text being labelling and composition. An ingredient may be present in insufficient quantity (legally 2%) to affect the overall composition of the product.
Directive 2006/182 amends Annex IIIa of Directive 2000/13...
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Bibliography
Regulations
Directive 2003/89 EC amending Directive 2000/13 EC as regards indication of the ingredients present in foodstuffs (10/11/2003).
Directive 2006/142 EC amending Annex IIIa of Directive 2000/13 EC containing the list of ingredients which must be mentioned in all circumstances on the label of foodstuffs (22/12/2006).
Regulation 178/2002 EC laying down the general principles and...
Changes in the frequency of observation of the main food allergens in children and adults (table A) :
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Atlangène Applications is an analysis and research laboratory and service provider in the food industry.
Silliker
...Organizations
AFSSA
French Food Safety Agency
PNNS
National nutrition and health program
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