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GS1 GDSN Code Lists and EuroFIR Suggestions for amendments

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GS1 GDSN Code Lists and EuroFIR Suggestions for amendments Powered By Docstoc
					 22 Feb 2008

 GS1 GDSN Code Lists and EuroFIR: Suggestions for amendments
    Code List Name        Code List Description            LanguaL                                          Suggestions
Allergen Type        Code indicating the allergen.       Not included.                                  Include in LanguaL
Code List
    Code List Name        Code List Description
Allergen Level Of    Code indicating the level of
Containment          presence.
                     Refers to Allergen Type code list
Code List
Code Name            Code Description                    LanguaL         Scope note

CONTAINS             Intentionally included in the       Not included
                     product

FREE_FROM            The product is free from the        "FREE" LABEL Considerations include
                     indicated substance                 CLAIM [P0129] amounts that are
                                                                       'nutritionally trivial' and
                                                                       amounts that can be
                                                                       declared as zero on the
                                                                       nutrition label. An additional
                                                                       criterion based on amount
                                                                       per weight (e.g., per 100
                                                                       grams) is not considered
                                                                       necessary because the
                                                                       amount of nutrient in a 'free'
                                                                       food is so low that even
                                                                       frequent and repeated
                                                                       consumption is unlikely to
                                                                       have physiological
                                                                       consequences. (U.S.
                                                                       proposed) (AI)

MAY_CONTAIN          The substance is not            Not included                                       No legal basis for
                     intentionally included, but due                                                    claim
                     to shared production facilities
                     or other reasons, the product
                     may contain the substance


Code List Name       Code List Description               LanguaL      Scope note                        Suggestions
Diet Type             Code list or enumerated list       Included in
Code List            of values indicating the target     facet P,
                     group the product is suitable       except those
                     for.                                below
VEGAN                Denotes a product that                                                             Include in LanguaL
                     contains no dairy or animal
                     ingredients.
VEGETARIAN           Denotes a product that                                                             Include in LanguaL
                     contains no meat, fish or
                     other animal products.
WITHOUT_PORK         Denotes a product that                                                             ?
                     contains no pork meat
WITHOUT_BEEF         Denotes a product that                                                             ?
                     contains no beef or beef-
                     products. Beef is considered
                     to be a taboo foodproduct by
                     some religions most notable
                     Hinduism, Boedism and
                     Jainism




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Code List Name           Code List Description           LanguaL       Scope note                             Suggestions
Diet Type                Code list or enumerated list of Not included,                                        GS1 codes
Sub Code List            values indicating               except                                               suggested to be
                                                         Pareve                                               deleted

Code List Name           Code List Description                Comment                      Suggestions
Product Yield Type       Codes identifying the type of        Not included in
Code List                product yield measurement.           LanguaL
Code Name                Code Description
AFTER_COOKING            Weight or volume of food
                                                              Used for nutrient
                         product after it has been
                                                              labelling
                         prepared
AFTER_DILUTION           Volume of food product after
                                                              Used for nutrient
                         a fluid has been added
                                                              labelling
DRAINED_WEIGHT           Weight of food product after
                         the fluid in which the food
                         product was preserved has
                         been removed

Code List Name                   Code List Description    EuroFIR             Suggestions
UN INFOODS                       Codes identifying food   Component Thesaurus
Code                             components (=nutrients).
Code Name                        Code Description
This is an external code list.                                                             Suggestion to include a
For allowed code values                                                                    priority list based on
see:                                                                                       nutrients covered by EC-
http://www.fao.org/infoods/ta                                                              legislation, e.g. on
gnames_en.stm                                                                              fortification, supplements,
                                                                                           foods for special dietary
                                                                                           use


Code List Name                   Code List Description                        EuroFIR        Suggestion
Measurement Precision
Code List                        Codes indicating the exactness of the        Value Type     Use selected
                                 method used to analyze the nutritional       Thesaurus      codes
                                 value.
Code Name                        Code Description
APPROXIMATELY                    The method used to analyse the products                     delete
                                 resulted in approximate value of the
                                 nutritional content

EXACT                            The method used to analyse the products                     delete
                                 resulted in exact value of the nutritional
                                 content

LESS_THAN                        To indicate presence when the             LT                Less than
                                 measurement value is too small to be
                                 measured precisely (rule states less than
                                 0.5)

                                                                              BE             Best estimate

                                                                              MT             More than




  cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                               2
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CODE LIST NAME           Code list description          LanguaL         Scope note             Suggestion
Preparation type
Code list                Codes indicating the type of   Most codes                             Use LanguaL, with
                         preparation of a product.      included                               some modifications
CODE NAME                Code description

BAKING                   Cooking food in an oven by dry BAKED OR        Cooked without
                         heat applied evenly throughout ROASTED         moisture, covered
                         the oven                       [G0005]         or uncovered, in an
                                                                        oven. *ROASTING*
                                                                        usually applies to
                                                                        meats or nuts.

BARBECUING               Method of cooking meat with    BROILED OR Cooked without      Use LanguaL
                         the heat and hot gasses of a   GRILLED    moisture under or
                         fire                           [G0006]    over intense direct
                                                                   heat.

BLANCHING                Food preparation wherein the SCALDED OR        A method of          Use centigrades
                         food substance is rapidly      BLANCHED        precooking food
                         plunged into boiling water and [G0042]         where a liquid is
                         then removed after a brief,                    heated to just
                         timed interval and then                        below the boiling
                         plunged into iced water or                     point (180 degrees
                         placed under cold running                      F.). Often used to
                         water                                          retard the spoiling
                                                                        of milk. Also, to
                                                                        plunge food such
                                                                        as fruit or
                                                                        vegetables into
                                                                        boiling water (or to
                                                                        pour boiling water
                                                                        over them) in order
                                                                        to loosen the skin
                                                                        and facilitate
                                                                        peeling.

BLIND_BAKING             Baking a pie crust or other    ?                                      Delete from the list
                         pastry without the filling

BOILING                  Cooking food in boiling water, BOILED          Cooked in boiling      Use centigrades
                         or other water-based liquid    [G0014]         water at 212           also
                         such as stock or milk                          degrees F.

BRAISING                 Cooking with "moist heat",        BRAISED      Browned initially in
                         typically in a covered pot with a [G0019]      fat and then tightly
                         small amount of liquid                         covered and
                                                                        cooked over low
                                                                        heat in a small
                                                                        amount of water.

BROILING                 Cooking food with high heat       BROILED OR   Cooked without         Should BROILED
                         with the heat applied directly to GRILLED      moisture under or      and GRILLED be
                         the food, most commonly from [G0006]           over intense direct    separate codes or
                         above. Heat transfer to the                    heat.                  collapse GS1
                         food is primarily via radiant                                         codes?
                         heat

DEEP_FRYING              Cooking method whereby food DEEP-FRIED Cooked in hot fat or
                         is submerged in hot oil or fat. [G0029] oil deep enough to
                                                                 immerse the food
                                                                 entirely.

DOUBLE_STEAMING          Cooking technique to prepare STEAMED           Cooked suspended Include DOUBLE-
                         delicate food such as bird      WITHOUT        above boiling    STEAMING in
                         nests, shark fins etc. The food PRESSURE                        G0023 or separate



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CODE LIST NAME           Code list description             LanguaL      Scope note            Suggestion
                         is covered with water and put     [G0023]      water.                code?
                         in a covered ceramic jar

FRYING                   Cooking of food in fat.           COOKED       Cooked by adding OK
                                                           WITH ADDED   fat or oil to those
                                                           FAT OR OIL   foods that do not
                                                           [G0025]      contain fat or oil
                                                                        that would render
                                                                        during the cooking
                                                                        process.

GRILLING                 Form of cooking that involves BROILED OR       Cooked without      Se comment on
                         direct heat. The definition   GRILLED          moisture under or BROILED
                         varies widely by region and   [G0006]          over intense direct
                         culture                                        heat.

MICROWAVING              Cooking food by employing         COOKED BY Cooked in a              OK
                         microwave radiation               MICROWAVE microwave oven.
                                                           [G0011]

PAN_FRYING               Form of frying characterized by COOKED IN      Cooked with           Suggest to replace
                         the use of less cooking oil than SMALL         sufficient fat or oil PAN_FRYING with
                         deep frying                      AMOUNT OF     to coat and moisten LaguaL code
                                                          FAT OR OIL    the food being        G0026
                                                          [G0026]       prepared, but not
                                                                        cooked in enough
                                                                        fat or oil to immerse
                                                                        the food. Use
                                                                        *GRIDDLED* when
                                                                        only enough fat or
                                                                        oil is used to
                                                                        prevent sticking.

POACHING                 Cooking food by gently         SIMMERED, Cooked in a                 OK
                         simmering food in liquid,      POACHED OR moderate amount
                         generally water, stock or wine STEWED     of liquid at just
                                                        [G0020]    below the boiling
                                                                   point.

PRESSURE_COOKING         Method of cooking in a sealed     STEAMED      Cooked in a           OK
                         vessel that does not permit air   WITH         pressure cooker.
                         or liquids to escape below a      PRESSURE
                         preset pressure                   [G0022]

PRESSURE_FRYING          Meat and cooking oil are        ?                                    Suggest to replace
                         brought to high temperatures                                         PRESSURE_FRYI
                         while pressure is held high                                          NG with LanguaL
                         enough that the water within is                                      code G0022
                         prevented from boiling off

READY_TO_EAT             Besides unpacking no             ?
                         additional preparation required.

ROASTING                 Cooking method that utilizes      BAKED OR     Cooked without
                         dry heat, whether an open         ROASTED      moisture, covered
                         flame, oven, or other heat        [G0005]      or uncovered, in an
                         source.                                        oven. *ROASTING*
                                                                        usually applies to
                                                                        meats or nuts.

ROTISSERIE               Style of roasting where meat is ?                                    New LanguaL entry
                         skewered on a spit and                                               or replace with
                         revolves over a flame                                                BROILED or
                                                                                              GRILLED




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CODE LIST NAME           Code list description             LanguaL        Scope note       Suggestion

SAUTÉING                 Cooking food using a small     SAUTEED           Cooked in a very OK
                         amount of fat in a shallow pan [G0027]           small amount of
                         over relatively high heat                        very hot fat, turning
                                                                          and browning the
                                                                          food on all sides.

SEARING                  Technique used in grilling,     Not included                       New LanguaL entry
                         roasting, braising, sautéing,                                      or replace with
                         etc. That cooks the surface of                                     BROILED or
                         the food (usually meat, poultry                                    GRILLED
                         or fish) at high temperature so
                         that a caramelized?(term)
                         crust forms

SIMMERING                Cook food by heating it in        SIMMERED,                        OK
                         water kept just below the         POACHED OR
                         boiling point (same as            STEWED
                         coddling)                         [G0020]

SMOKING                  Process of curing, cooking, or    SMOKED BY                        OK, may need
                         seasoning food by exposing it     SMOKE                            scope note
                         for long periods of time to the   INFILTRATION
                         smoke from a wood fire            [H0118]

STEAMING                 Cooking by first boiling the      COOKED IN                        OK
                         water so it will evaporate into   STEAM
                         steam, then the steam will        [G0021]
                         carry heat to the food, thus
                         achieving heating the food

STEWING                  Preparing meat cut into smaller SIMMERED, Cooked in a              Replace STEWING
                         pieces or cubes by simmering POACHED OR moderate amount            with LanguaL code
                         it in liquid, usually together with STEWED  of liquid at just      G0020
                         vegetables                          [G0020] below the boiling
                                                                     point.                 new LanguaL
                                                                                            code?

STIR_FRYING              Chinese cooking technique         STIR-FRIED     Cooked by frying OK
                         used because of its fast          [G0028]        foods quickly over
                         cooking speed                                    high heat, stirring
                                                                          constantly. Only
                                                                          enough cooking oil
                                                                          is used to coat the
                                                                          bottom of the pan.


Code List Name           Code List Description         LanguaL
State of Preparation     Codes indicating the state of
Code List                preparation of a product.
Code Name                Code Description
PREPARED                 The state of the product after ?
                         preparation (e.g. after adding
                         milk or water)

UNPREPARED               The initial state of a product     ?




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Code List Name           Code List Description         LanguaL          Scope note                   Suggestion
Preservation             Codes indicating types of
Technique                preservation techniques.
Code List
Code Name                Code Description
                         Dropping pH of food                      Used when acid is added to OK
                                                          ACIDIFIED
ACIDIFICATION                                             [H0200] a food product at any level.
                         Treatment of food by adding              Used when alcohol is added Are these similar?
                                                          ALCOHOLATED
ALCOHOL_CURING           alcohol in order to preserve the [H0160] for flavor or taste, for
                         product                                  example, brandied peaches
                                                                  or cold-pack cheese food
                                                                  with port wine.
                  Water saturating or strongly    PRESERVED BY Immersed in a salt brine           OK
BRINING           impregnating with salt          BRINING [J0137] strong enough to suppress
                                                                  enzyme activity and growth
                                                                  of undesirable organisms.
                  Preserved in a sealed airtight STERILIZED       Used when a food product Suggest to replace
CANNING           container, usually made of tin- AFTER FILLING was sterilized by holding at a with other LanguaL
                  coated iron                     [J0110]         high temperature after filling. codes, e.g. J0110
                  To smoke the food at between PRESERVED BY Used when smoking is the Add code for Extent
COLD_SMOKE_CURING 70 degrees to 90 degrees F. SMOKING             primary preservation            of heat treatment or
                                                  [J0106]         method.                         Separate LanguaL
                                                                                                  code?
                                                  SMOKED BY                                       ?
                                                  SMOKE
                                                  INFILTRATION
                                                  [H0118]
                  Keep from harm or damage ?                                                      Delete
CONSERVE
                         To remove water from food     DEHYDRATED   Used when the water activity OK
DEHYDRATION                                            OR DRIED     has been lowered enough to
                                                       [J0116]      achieve preservation. Also
                                                                    index *WATER REMOVED*
                                                                    in *H. TREATMENT
                                                                    APPLIED*.
                         Making with moisture having   DEHYDRATED Used when the water activity Use LanguaL code
DRYING                   evaporated, drained away      OR DRIED     has been lowered enough to J0116
                                                       [J0116]      achieve preservation. Also
                                                                    index *WATER REMOVED*
                                                                    in *H. TREATMENT
                                                                    APPLIED*.
                         Any of a group of chemical    PRESERVED BY Preserved by suppressing OK
FERMENTATION             reactions induced by living orFERMENTATION undesirable microorganisms
                         nonliving ferments that split [J0104]      and enzymatic activity by the
                         complex organic compounds                  effects of fermentation.
                         into relatively simple substance
                         Preserving food by freezing      FREEZE-DRIED Dehydrated by sublimation OK
FREEZE_DRYING            and then drying in a vacuum [J0130]           under reduced pressure
                                                                       while frozen. Usually the
                                                                       product is not stored frozen.
                         Turning into ice or another      PRESERVED BY Preserved by freezing a food OK, use centigrades
FREEZING                 solid by cold                    FREEZING     product and keeping it at a
                                                          [J0136]      temperature below the
                                                                       freezing point (20-30
                                                                       degrees F) without regard to
                                                                       the product's physical state.
                         Hot-smoking partially or totally PRESERVED BY Used when smoking is the Add code for Extent
HOT_SMOKE_CURING         cooks the food by treating it at SMOKING      primary preservation          of heat treatment or
                         temperatures ranging from 100 [J0106]         method.                       Separate LanguaL
                         degrees to 190 degrees F                                                    code? Use
                                                                                                     centigrades
                         To convert into an ion or        ?                                          Delete
IONISATION               ions




 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                    6
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Code List Name      Code List Description              LanguaL        Scope note                    Suggestion
                    Food irradiation is the process    PRESERVED BY Preserved by irradiation,        OK
IRRADIATION         of exposing food to ionizing       IONIZING        primarily by gamma
                    radiation in order to disinfest,   RADIATION       radiation.
                    sterilize, or preserve food.       [J0122]
                                                       IRRADIATED BY
                                                       IONIZING
                                                       IRRADIATION
                                                       [H0179]
                    Partially sterilisation by heating PASTEURIZED Used when the product is          OK
PASTEURISATION                                         BY HEAT [J0135] held at a temperature of 60-
                                                                       95 degrees C (140-200
                                                                       degrees F) for a time
                                                                       sufficient to destroy most
                                                                       pathogenic and food
                                                                       spoilage organisms. When
                                                                       followed by refrigeration,
                                                                       also index *PRESERVED
                                                                       BY STORAGE IN
                                                                       REFRIGERATION*.
                    Freezing (food) rapidly so as to                                                 Delete
QUICK_FREEZING      preserve its qualities
                    Preserving by using a salt         PRESERVED BY                                  Duplicate (?), see
SALT_CURING         brine                              BRINING [J0137                                BRINING
                                                       PRESERVED BY Used when salting is the
                                                       SALTING [J0103] primary preservation
                                                                       method; generally the level
                                                                       of salt in the food is 8% or
                                                                       higher.
                    Low temperature long time          PRESERVED BY                                  OK
SOUS_VIDE           cooking under vacuum               SOUS VIDE
                                                       [J0150]
                    Deprivation of reproductive ?                                                    Delete
STERILISATION       powers
                    Treatment of food by adding        PRESERVED BY Preserved by adding sugar, OK
SUGAR_CURING        sugar in order to preserve the ADDING SUGAR sugar syrup or by partial
                    product                            [J0146]         inversion of disaccharides
                                                                       until the sugar concentration
                                                                       is high enough to prevent
                                                                       growth of microorganisms.
                                                       SUGAR OR        Added sugar or sugar syrup ?
                                                       SUGAR SYRUP is indexed if it is the second
                                                       ADDED [H0136] or third ingredient in order of
                                                                       predominance or if it
                                                                       amounts to 5% or more.
                                                                       When percentage figures
                                                                       are known, total the sugar
                                                                       contribution from all added
                                                                       ingredients (e.g., from added
                                                                       milk chocolate). Use the
                                                                       most specific term(s)
                                                                       applicable. Use the broad
                                                                       term *SUGAR OR SUGAR
                                                                       SYRUP ADDED* only if (1)
                                                                       the specific sugar is not in
                                                                       the vocabulary, (2) the
                                                                       specific sugar is not known,
                                                                       or (3) no individual sugar is
                                                                       indexable but several added
                                                                       sugars together amount to
                                                                       5% or more. Special notes:
                                                                       (1) lactose is indexed at any
                                                                       level. (2) on a product label
                                                                       or recipe 'sugar' means
                                                                       *SUCROSE* and should be
                                                                       so indexed.



 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                    7
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Code List Name          Code List Description        LanguaL          Scope note                 Suggestion
                   Ultra heat treated (especially   ULTRAPASTEU When used to describe a           OK
ULTRA_HIGH_TEMPERA for milk)                        RIZED BY HEAT dairy product, means that
TURE                                                [J0148]        such product shall have
                                                                   been thermally processed at
                                                                   or above 138 degrees C.
                                                                   (280 degrees F.) for at least
                                                                   2 seconds, either before or
                                                                   after packaging so as to
                                                                   produce a product that has
                                                                   extended shelf life under
                                                                   refrigerated conditions (21
                                                                   CFR 131.3 (c)). Used to
                                                                   describe liquid egg products
                                                                   that also have been
                                                                   thermally processed, but at a
                                                                   different temperature than
                                                                   for milk products. The egg
                                                                   product will have an
                                                                   extended shelf life under
                                                                   refrigerated conditions.
                   Packed with a gas with           PRESERVED BY Preserved by storage in an OK
UNDER_MODIFIED_ATM protective proprieties           STORAGE IN     atmosphere in which the
OSPHERE                                             MODIFIED       concentrations of oxygen
                                                    ATMOSPHERE and carbon dioxide are
                                                    [J0111]        different from those in air.
                                                                   This reduces microbial and
                                                                   enzymatic activity; often
                                                                   used commercially in
                                                                   conjunction with refrigeration
                                                                   (e.g., refrigerated rail cars)
                                                                   for fresh meat and produce.
                   Sealed after the partial removal VACUUM-        Packed in a container under OK
VACUUM_PACKED      of air                           PACKED [K0027] high vacuum (26-29 in.).




 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                               8
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Code List Name        Code list description             LanguaL            Scope note               Suggestion
Nutritional Claim     Codes indicating types of                                                     Use LanguaL, but
Code List             Nutritional Claims. Code                                                      link to EC
                      definitions are based on EC                                                   legislation
                      regulation 2003/0165                                                          definitions/criteria
Code Name             Code description
ENERGY_FREE           A claim that a food is energy-free, CALORIE FREE     Food having less OK, but different
                      and any claim likely to have the     FOOD [P0055]    than 5 calories per criteria
                      same meaning for the consumer,                       amount customarily
                      may only be made where the                           consumed. Calorie
                      product contains less than 4kcal                     amount is not
                      (17kj)/100ml. In the case of energy-                 defined for meals or
                      free foods, the term "naturally" may                 main dishes.
                      be used as a prefix to this claim.
ENERGY_REDUCED        A claim that a food is energy-       REDUCED      Food having at      OK, but different
                      reduced, and any claim likely to     CALORIE FOOD least 25% fewer     criteria
                      have the same meaning for the        [P0034]      calories per amount
                      consumer, may only be made                        customarily
                      where the energy value is reduced                 consumed from the
                      by at least 30%, with an indication               calories of a
                      of the characteristic(s), which                   comparable food
                      make(s) the food reduced in its                   product. The
                      total energy value.                               complarable food
                                                                        may not be 'low
                                                                        calorie'.
ENRICHED_OR_FORTI A claim that a food is enriched or ENRICHED CLAIM Used when               No need to
FIED_IN           fortified in vitamins and/or minerals, OR USE [P0183] nutrients are added differentiate
VITAMINS_AND_OR_M and any claim likely to have the                      to the food to      between
INERALS           same meaning for the consumer,                        replace those that ENRICHED and
                  may only be made where the                            are lost in         FORTIFIED
                  product contains the vitamins                         processing.
                  and/or minerals in at least a                         Additional
                  significant amount as defined in the                  Information: A food
                  Annex of Directive 90/496/EEC.                        is 'enriched' when
                                                                        nutrients are added
                                                                        to it to replace
                                                                        those that are lost
                                                                        in processing.

                                                        FORTIFIED CLAIM Used when                   No need to
                                                        OR USE [P0184] nutrients that were          differentiate
                                                                        never present are           between
                                                                        added to the food.          ENRICHED and
                                                                        Additional                  FORTIFIED
                                                                        Information: A food
                                                                        is 'fortified' when
                                                                        nutrients that were
                                                                        never present are
                                                                        added to it.

FAT_FREE              A claim that a food is fat-free, and FAT FREE FOOD   AI: Food having
                      any claim likely to have the same [P0054]            less than 0.5 grams
                      meaning for the consumer, may                        fat per amount
                      only be made where the product                       customarily
                      contains no more than 0.5g of fat                    consumed. Meals
                      per 100g or 100ml. However,                          and main dishes
                      claims expressed as "X% fat-free"                    have less than 0.5
                      shall be prohibited. In the case of                  grams fat per
                      foods naturally fat-free, the term                   labeled serving.
                      "naturally" may be used as a prefix                  Such foods must
                      to this claim.                                       contain no
                                                                           ingredient that is fat
                                                                           or understood to
                                                                           contain fat except



 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                        9
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Code List Name        Code list description            LanguaL           Scope note           Suggestion
Nutritional Claim     Codes indicating types of                                               Use LanguaL, but
Code List             Nutritional Claims. Code                                                link to EC
                      definitions are based on EC                                             legislation
                      regulation 2003/0165                                                    definitions/criteria
                                                                         when the ingredient
                                                                         listed has been
                                                                         footnoted '*adds a
                                                                         trivial amount of
                                                                         fat'.
HIGH_FIBRE        A claim that a food is high in fibre, HIGH FIBER       Additional            OK, but different
                  and any claim likely to have the        FOOD [P0048]   Information: Food criteria
                  same meaning for the consumer,                         that is promoted as
                  may only be made where the                             a source of or as
                  product contains at least 6g of fibre                  high in dietary fiber
                  per 100g or at least 3g of fibre per                   (often called simply
                  100kcal. In the case of foods                          'fiber').
                  naturally high in fibre, the term
                  "naturally" may be used as a prefix
                  to this claim.
HIGH_PROTEIN      A claim that a food is high in          ?                                   Include in LanguaL
                  protein, and any claim likely to have
                  the same meaning for the
                  consumer, may only be made
                  where at least 20% of the energy
                  value of the food is provided by
                  protein. In the case of foods
                  naturally high in protein, the term
                  "naturally" may be used as a prefix
                  to this claim.
HIGH_VITAMINS_AND A claim that a food is high in          ?                                   Delete, non-specific
_OR_MINERALS      vitamins and/or minerals, and any                                           claim
                  claim likely to have the same
                  meaning for the consumer, may
                  only be made where the product
                  contains at least twice the value of
                  "source of vitamins and minerals".
                  In case of foods naturally high in
                  vitamins and/or minerals, the term
                  "naturally" may be used as a prefix
                  to this claim.
LIGHT_LITE        A claim stating that a product is                                           Include in LanguaL
                  "light" or "lite", and any claim likely
                  to have the same meaning for the
                  consumer, shall follow the same
                  conditions as those set for the term
                  "reduced"; the claim shall also be
                  accompanied by an indication of
                  the characteristic(s) which make
                  the food "light" or "lite".
LOW_ENERGY        A claim that a food is low in energy, LOW CALORIE      Additional           OK, but different
                  and any claim likely to have the        FOOD [P0033]   Information: Food criteria
                  same meaning for the consumer,                         having 40 calories
                  may only be made where the                             or less per amount
                  product contains less than 40 kcal                     customarily
                  (170 kj)/100g and less than 20kcal                     consumed (and per
                  (80kj)/100ml. In the case of foods                     50 grams of food if
                  naturally low in energy, the term                      the amount
                  "naturally" may be used as a prefix                    customarily
                  to this claim.                                         consumed is small).
                                                                         Meals and main
                                                                         dishes contain 120
                                                                         calories or less per
                                                                         100 grams of food.




 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                 10
 22 Feb 2008

Code List Name       Code list description            LanguaL           Scope note          Suggestion
Nutritional Claim    Codes indicating types of                                              Use LanguaL, but
Code List            Nutritional Claims. Code                                               link to EC
                     definitions are based on EC                                            legislation
                     regulation 2003/0165                                                   definitions/criteria
LOW_FAT          A claim that a food is low in fat, and                                     Include in LanguaL
                 any claim likely to have the same
                 meaning for the consumer, may
                 only be made where the product
                 contains no more than 3g of fat per
                 100g or 1.5g of fat per 100ml. In
                 the case of foods naturally low in
                 fat, the term "naturally" may be
                 used as a prefix to this claim.
LOW_SATURATED_FA A claim that a food is low in          LOW IN          Additional          OK, but different
T                saturated fat, and any claim likely SATURATED FAT      Information: Food criterias
                 to have the same meaning for the FOOD [P0057]          having one gram or
                 consumer, may only be made                             less saturated fat
                 where the product contains no                          per amount
                 more than 1.5g of saturates per                        customarily
                 100g for solids or, 0.75g of                           consumed and 15%
                 saturates per 100ml for liquids and                    or less of calories
                 in either case saturated fat must                      from saturated fat.
                 not provide more than 10% of                           Meals and main
                 energy. In the case of foods                           dishes contain one
                 naturally low in saturated fat, the                    gram or less
                 term "naturally" may be used as a                      saturated fat per
                 prefix to this claim.                                  100 grams food
                                                                        and less than 10%
                                                                        of calories from
                                                                        saturated fat.

LOW_SODIUM_SALT       A claim that a food is low in       LOW SALT OR   Additional         OK, but different
                      sodium, and any claim likely to     SODIUM FOOD   Information: Food criteria
                      have the same meaning for the       [P0038]       having 140
                      consumer, may only be made                        milligrams or less
                      where the product contains no                     salt or sodium per
                      more than 0.12g of sodium, or the                 amount customarily
                      equivalent value for salt, per 100g               consumed. Meals
                      or per 100ml. In the case of foods                and main dishes
                      naturally low in sodium, the term                 have 140
                      "naturally" may be used as a prefix               milligrams or less
                      to this claim.                                    salt or sodium per
                                                                        100 grams food.

                                                      LOW SALT FOOD
                                                      [P0083]
LOW_SUGARS        A claim that a food is low in sugars, LOW SUGARS      Not defined in      Include in LanguaL
                  and any claim likely to have the      FOOD [P0062]    Federal Register;
                  same meaning for the consumer,                        no basis for a
                  may only be made where the                            recommended
                  product contains no more than 5g                      intake.
                  of sugars per 100g or 100ml. In the
                  case of foods naturally low in
                  sugars, the term "naturally" may be
                  used as a prefix to this claim.
NATURAL_SOURCE_O A claim that a food is a natural                                           Modify to
F                 source of vitamins and/or minerals,                                       NATURAL, which is
VITAMINS_AND_OR_M and any claim likely to have the                                          the term used in EC
INERALS           same meaning for the consumer,                                            regulation
                  may only be made where the                                                1924/2006.
                  product contains at least 15% of                                          Include in LanguaL
                  the recommended daily allowance
                  specified in the Annex of Council
                  Directive 90/496/EEC per 100 g or



 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                               11
 22 Feb 2008

Code List Name        Code list description              LanguaL           Scope note         Suggestion
Nutritional Claim     Codes indicating types of                                               Use LanguaL, but
Code List             Nutritional Claims. Code                                                link to EC
                      definitions are based on EC                                             legislation
                      regulation 2003/0165                                                    definitions/criteria
                      100 ml.

SATURATED_FAT_FR A claim that a food does not         SATURATED FAT     Food having less OK, but different
EE               contain saturated fat, and any claim FREE FOOD         than 0.5 grams        criteria
                 likely to have the same meaning for [P0179]            saturated fat per
                 the consumer, may only be made                         amount customarily
                 where the product contains no                          consumed (or for
                 more than 0.1g of saturated fat per                    meals and main
                 100g or 100ml. In the case of foods                    dishes, less than
                 naturally saturated fat-free, the                      0.5 grams
                 term "naturally" may be used as a                      saturated fat per
                 prefix to this claim.                                  labeled serving).
                                                                        Trans fatty acids
                                                                        are not more than
                                                                        1% of total fat.
                                                                        Such foods contain
                                                                        no ingredient that is
                                                                        understood to
                                                                        contain saturated
                                                                        fat except where
                                                                        the ingredient listed
                                                                        has been footnoted
                                                                        '*adds a trivial
                                                                        amount of
                                                                        saturated fat'.
SODIUM_FREE_OR_S A claim that a food is sodium-free,     SALT OR SODIUM Food having less OK, but different
ALT_FREE         and any claim likely to have the        FREE FOOD      than 5 milligrams of criteria
                 same meaning for the consumer,          [P0035]        salt or sodium per
                 may only be made where the                             amount customarily
                 product contains no more than                          consumed (or for
                 0.005g of sodium, or the equivalent                    meals and main
                 value for salt, per 100g. In the case                  dishes, less than 5
                 of foods naturally sodium-free, the                    miligrams of salt or
                 term "naturally" may be used as a                      sodium per labeled
                 prefix to this claim.                                  serving). Such
                                                                        foods must not
                                                                        contain an
                                                                        ingredient that is
                                                                        salt or sodium or
                                                                        generally
                                                                        understood to
                                                                        comtain salt or
                                                                        sodium except
                                                                        where the
                                                                        ingredient listed is
                                                                        footnoted '*adds a
                                                                        trivial amount of
                                                                        {salt or sodium}'.
SOURCE_OF_FIBRE  A claim that a food is a source of                                           Include in LanguaL
                 fibre, and any claim likely to have
                 the same meaning for the
                 consumer, may only be made
                 where the product contains at least
                 3g of fibre per 100g or at least 1.5g
                 of fibre per 100kcal. In the case of
                 foods that are naturally sources of
                 fibre, the term "naturally" may be
                 used as a prefix to this claim.
SOURCE_OF_PROTEI A claim that a food is a source of                                           Include in LanguaL
N                protein, and any claim likely to have



 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                12
 22 Feb 2008

Code List Name      Code list description             LanguaL            Scope note          Suggestion
Nutritional Claim   Codes indicating types of                                                Use LanguaL, but
Code List           Nutritional Claims. Code                                                 link to EC
                    definitions are based on EC                                              legislation
                    regulation 2003/0165                                                     definitions/criteria
                    the same meaning for the
                    consumer, may only be made
                    where at least 12% of the energy
                    value of the food is provided by
                    protein. In the case of foods that
                    are naturally sources of protein, the
                    term "naturally" may be used as a
                    prefix to this claim.
SUGARS_FREE         A claim that a food is sugars-free, SUGARS FREE      Food having less OK, but different
                    and any claim likely to have the      FOOD [P0056]   than 0.5 grams        criteria
                    same meaning for the consumer,                       sugars per amount
                    may only be made where the                           customarily
                    product contains no more than 0.5g                   consumed (or for
                    of sugars per 100g or 100ml. In the                  meals and main
                    case of foods naturally sugars-free,                 dishes, less than
                    the term "naturally" may be used as                  0.5 grams sugars
                    a prefix to this claim.                              per labeled
                                                                         serving). Such
                                                                         foods must contain
                                                                         no ingredient that is
                                                                         a sugar or generally
                                                                         understood to
                                                                         contain sugars
                                                                         except where the
                                                                         ingredient listed is
                                                                         footnoted '*adds a
                                                                         trivial amount of
                                                                         sugars'.
VERY_LOW_SODIUM_ A claim that a food is very low in                                            Include in LanguaL
SALT             sodium, and any claim likely to
                 have the same meaning for the
                 consumer, may only be made
                 where the product contains no
                 more than 0.04g of sodium, or the
                 equivalent value for salt, per 100g
                 or per 100 ml. In the case of foods
                 naturally very low in sodium, the
                 term "naturally" may be used as a
                 prefix to this claim.
WITH_NO_ADDED_SU A claim stating that sugar has not NO SUGARS            No added sugars OK, but somewhat
GARS             been added to a food, and any       ADDED CLAIM OR      and 'without added different criteria
                 claim likely to have the same       USE [P0091]         sugars' are allowed
                 meaning for the consumer, may                           if no sugar or sugar
                 only be made where the product                          containing
                 does not contain any added mono-                        ingredient is added
                 or disaccharides or any other food                      during processing.
                 used for its sweetening properties.                     (28 Federal
                                                                         Register 2302,
                                                                         January 6, 1993)




 cb8a1182-ef94-419f-b69a-8e8e76514847.doc                                                                13

				
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