Abstract
The European Directive on Nutrition Labelling of Foodstuffs (EC Council Directive, 1990) sets out rules on the amount of information and the way in which it is presented on food labels. When nutritional information is provided on a food label, the information shall be given per 100 g of the food as sold and shall consist of:
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the energy value of the food in kilojoules and kilocalories;
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the amounts in grams of protein, total carbohydrates and fat;
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the amount of any other nutrient for which a claim is made.
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Bibliography
Department of Health (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, London.
EC Council Directive (1990) Nutrition Labelling for Foodstuffs (90/496/EEC),Official Journal of the European Communities, L276/40.
Gregory, J., Foster, K., Tyler, H. and Wiseman, M. (1990) The Dietary and Nutritional Survey of British Adults, HMSO, London.
Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food (1992) Food Labelling Data for Manufacturers based on McCance and Widdowson’s The Composition of Foods, Fifth revised and extended edition, Royal Society of Chemistry, Cambridge.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Nutritional value of flour confectionery. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_27
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_27
Publisher Name: Springer, Boston, MA
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