1. Sarajevo, 22.10.2015 Food Information to consumers Special Topics Vasileios KRESTOS

2. QUANTITATIVE INGREDIENT DECLARATION (QUID) The FIC Regulation 1

3. Ingredient* appears in the name of the food or is usually associated with that name by the consumer Ingredient* is emphasised on the labelling in words, pictures or graphics Ingredient* is essential to characterise a food and to distinguish it from products with which it might be confused because of its name or appearance When QUID is mandatory? * Or ingredient category

4. Example 1a FoodQUID FOR Tuna saladTuna (as ingredient) Chicken pieChicken (as ingredient) Yogurt with cerealsCereals (as category) Fruit pieFruits (as category) Ingredient or ingredient category appears in the name of the food

5. Example 1b FoodQUID FOR MussakaMinced meat and eggplants Shepherd's pieLamp Gulasch soupBeef Ingredient or ingredient category is usually associated with that name by the consumer

6. Example 2 Ingredient or ingredient category is emphasised on the labelling in words, pictures or graphics with pepperoni QUID for pepperoni QUID for cow’s milk

7. Example 3 Ingredient or ingredient category is essential to characterise a food and to distinguish it from products with which it might be confused because of its name or appearance Applicable in a few cases For products with different compositional standards from a M-S to another but marketed under the same name in every M-S – Marzipan – QUID for almonds

8. How QUID is presented on the label? Is expressed as a percentage, which shall correspond to the quantity of the ingredient or ingredients at the time of its/their use appears either in or immediately next to the name of the food or in the list of ingredients in connection with the ingredient or category of ingredients in question

9. Ingredients in small quantities (<2%) for flavouring purposes – Chips with oregano flavour Ingredients included in the name of the food but present in small quantities and not affect consumer purchasing decisions – Garlic in garlic bread Name of food accompanied by – With sweeteners – With sugars & sweeteners Fortified foods No QUID requirement in the following cases

10. ORIGIN LABELLING The FIC Regulation 2

11. Definitions Country of Origin – Place of provenance

12. Place of provenance (Reg. 1169/2011 – Article 2) – ‘place of provenance’ means any place where a food is indicated to come from, and that is not the ‘country of origin’ as determined in accordance with Articles 23 to 26 of Regulation 2913/92 (  now Reg. 952/2013) Place of provenance – Country of Origin

13. Country of Origin (Reg. 952/2013 – Union Customs Code, article 60) – Goods the production of which involves more than one country or territory shall be deemed to originate in the country or territory where they underwent their last, substantial, economically-justified processing or working, in an undertaking equipped for that purpose, resulting in the manufacture of a new product or representing an important stage of manufacture Place of provenance – Country of Origin

14. Primary ingredient (Reg. 1169/2011 –art.2) – an ingredient or ingredients of a food that represent more than 50 % of that food or which are usually associated with the name of the food by the consumer and for which in most cases a quantitative indication is required Place of provenance – Country of Origin

15. What is the primary ingredient? CHICKEN NUGGETS Ingredients: Chicken meat (65%), water 8%, ….etc. ORANGEADE Ingredients: Water 85%, orange juice from concentrated orange juice (10%), sugar

16. Legal Requirements Place of provenance – Country of Origin

17. Mandatory origin labelling is required in several legal texts – “vertical” – i.e. for specific food commodities – legislation AND – Reg. 1169/2011 Mandatory origin labelling

18. When origin labelling is mandatory Existing Vertical EU legislation Virgin / extra virgin olive oil Honey Fruits & vegetables PDO and PGI products Beef and veal (fresh/frozen) Organic products Imported poultry meat Regulation 1169/2011 – article 26 When it might mislead –article 26(2) Fresh and frozen meat – article 26(2) Primary ingredient’s origin when different from product’s origin - article 26(3) In the future (???) Meat as ingredient Milk Single ingredient’s foods Unprocessed foods Implementing measures for Reg. 1169/2011 Regulation 1337/2013 - Fresh & frozen meat within the Combined Nomenclature (‘CN’) codes listed in Annex XI

19. Implementation of Article 26(3) Article 26(3) Where the country of origin or the place of provenance of a food is given and where it is not the same as that of its primary ingredient: (a) the country of origin or place of provenance of the primary ingredient in question shall also be given; or (b) the country of origin or place of provenance of the primary ingredient shall be indicated as being different to that of the food. The application of this paragraph shall be subject to the adoption of the implementing acts Not implemented at this moment It will be implemented as soon as Implementing Acts will be adopted

20. Quiz For which of the following origin labelling is not misleading? – What other labelling should be added after article 26(3) implementation? COCOA POWDER MILK CHOCOLATE Produced in Bosnia & Herzegovina

21. The Regulation 1337/2013

22. ..for fresh and frozen meat falling within the Combined Nomenclature (‘CN’) codes listed in Annex XI Mandatory origin labelling CN codesDescription 0203Meat of swine, fresh, chilled or frozen 0204Meat of sheep or goats, fresh, chilled or frozen Ex02 07Meat of the poultry of heading 0105, fresh, chilled or frozen

23. WHAT to declare - Poultry COUNTRY OF REARING COUNTRY OF SLAUGHTERING BATCH CODE More than 1 month oldLess than 1 month old Country of last rearing period Country of the whole rearing period after the animal was placed for fattening

24. WHAT to declare - Pigs More than 6 months old Less than 6 months old with more than 80 Kg live weight Less than 6 months old with less than 80 Kg live weight Country of last 4 months period of rearing Country in which the pig was reared from a live weight of 30 Kg until slaughter Country where the whole rearing period since birth took place COUNTRY OF REARING COUNTRY OF SLAUGHTERING BATCH CODE

25. WHAT to declare – Sheep & goats More than 6 months oldLess than 6 months old Country in which the latest period of 6 months of rearing Country in which the whole rearing period since birth COUNTRY OF REARING COUNTRY OF SLAUGHTERING BATCH CODE

26. REAR In one country Reared in… In a number of countries Reared in several named Member- States Reared in several non-EU countries Reared in several EU and non-EU countries SLAUGHTER Slaughtered in… BATCH CODE For a group of animals No more than one day’s production Linked to a traceability system If born, reared, slaughtered in the same country Origin: Name of country HOW to declare

27. For meat from third countries when information for rearing is not available – Reared in: non-EU’ and – ‘Slaughtered in: (Name of the third country where the animal was slaughtered)’. Derogations

28. For minced meat and trimmings – Origin EU: from animals born, reared and slaughtered in EU Member-States – Reared and slaughtered in EU: from animals reared and slaughtered in EU Member-States – Reared and slaughtered in non EU: from meat imported into the Union – Reared in: non-EU’ and ‘Slaughtered in: EU’: from animals imported (as animals) into the Union as animals and slaughtered in a M-S – Reared and slaughtered in: EU and non-EU’ where minced meat or trimmings are produced from: (i) meat obtained from animals reared and slaughtered in one or different Member States and from meat imported into the Union; or (ii) meat obtained from animals imported into the Union and slaughtered in one or different Member States. Derogations

29. ENGINEERED NANOMATERIALS The FIC Regulation 3

30. All ingredients present in the form of engineered nanomaterials shall be clearly indicated in the list of ingredients. The names of such ingredients shall be followed by the word "nano" in brackets. Nanomaterials

31. ALLERGENS AND ADDITIVES LABELLING & MANAGEMENT The FIC Regulation 4

32. Allergens

33. What about “hidden” allergens? STRAWBERRY JELLY IN POWDER Ingredients: Gelatin (from pigs), sugar, strawberry flavouring Is it compliant with allergens’ labelling requirements?

34. Raw materials’ specifications Possible carriers for flavouring substances – Maltodextrin – Lactose In case that carrier is lactose Ingredients: Gelatin (from pigs), sugar, strawberry flavouring Ingredients: Gelatin (from pigs), sugar, strawberry flavouring (contains lactose)

35. Always check raw materials’ specification for hidden allergens and – Replace raw material in your recipe (i.e. flavouring with maltodextrin as carrier) or – Declare hidden allergens Remember cross-contamination!!! – Allergens’ management as part of HACCP system – Apply GMPs to eliminate cross-contamination possibility – “May – contain” statement only if not sure…

36. Additives

37. Functional category AND Name(s) or E-number(s) for additives Preservative: Potassium sorbate OR Preservative: E202 Exemption : sulphates (E220-E228) >10ppm Mandatory the full name not E-number (rules for allergens also applicable) Preservative: sulphates HOW additives are declared in a food

38. Functional categories AcidEmulsifying salts*Modified starch** Acidity regulatorFirming agentPreservative Anti-caking agentFlavour enhancerPropellent gas Anti-foaming agentFlour treatment agentRaising agent AntioxidantFoaming agentSequestrant Bulking agentGelling agentStabiliser ColourGlazing agentSweetener EmulsifierHumectantThickener *Only for processed cheeses and products based on processed cheeses. **The specific name or E number shall not be required to be indicated.

39. Additives whose presence in a food is solely due to the fact that they were contained in one or more ingredients of that food, in accordance with the carry-over principle but without prejudice to Article 21 (allergens) Additives that there is no need to be declared

40. The case of wine – Additives but also allergens – Regulation 579/2012 Options for sulphitesOptions for egg lysozymeOptions for milk proteins sulphites, sulfiteseggMilk, milk products sulphur dioxide, sulfur dioxide Egg proteinMilk casein, milk protein Egg lysozyme, egg albumin Pictorial declaration

41. Additional labelling requirement for specific colours Foods containing one or more of the following food colours Information Sunset yellow (E 110) ‘name or E number of the colour(s)’: may have an adverse effect on activity and attention in children. Quinoline yellow (E 104) Carmoisine (E 122) Allura red (E 129) Tartrazine (E 102) Ponceau 4R (E 124) With the exception of: (a)foods where the colour(s) has been used for the purposes of health or other marking on meat products or for stamping or decorative colouring on eggshells; and (b)beverages containing more than 1,2 % by volume of alcohol.’

42. SPECIFIC REQUIREMENTS FOR MEAT/FISH PRODUCTS AND PREPARATIONS The FIC Regulation 5

43. CategoryRequirements Frozen meat, frozen meat preparations and frozen unprocessed fishery products. the date of freezing or the date of first freezing in cases where the product has been frozen more than once, in accordance with point (3) of Annex X. Meat products, meat preparations and fishery products which may give the impression that they are made of a whole piece of meat or fish, but actually consist of different pieces combined together by other ingredients, including food additives and food enzymes or by other means, shall bear the following indication Formed meat Formed fish meat products, meat preparations and fishery products In case they contain added proteins as such, including hydrolysed proteins, of a different animal origin (NOT OF PLANT ORIGIN, e.g. soya), the name of the food shall bear an indication of the presence of those proteins and of their origin. Rules

44. ‘Meat products’ means processed products resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat. Meat product vs. meat preparation

45. ‘Meat preparations’ means fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat. Meat product vs. meat preparation

46. QUIZ CHICKEN NUGGETS - FLASH FRIED & FROZEN Ingredients: Chicken meat (70%), breadcrumbs (contain wheat), egg, milk whey powder, beef proteins, … etc. For frozen meat preparations it is mandatory to declare “date of freezing” Is “date of freezing” mandatory to be declared? Does product name comply with 1169/2011 rules?

47. Rev 1 - 2013

48. Flash fried meat which remains raw in the center falls within the definition of ‘meat preparations’, as the heating process was insufficient to modify the internal muscle fibre structure of the meat and eliminate the characteristics of fresh meat completely. The cut surface therefore still shows characteristics of fresh meat Flash fried meat marinated through to the center or completely cured before flash frying falls within the definition of a ‘meat product’, because the marinating/complete curing has eliminated the characteristics of fresh meat.

49. Answer Date of freezing: to be declared in case the product is considered as meat preparation Product name : Indications should be added – Chicken nuggets from formed meat – With beef protein

50. Vasileios Krestos | vkrestos@otenet.grvkrestos@otenet.gr