Customs Union Technical Regulation on Food Products Labeling

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Posted on: 30 Jul 2012

The Technical Regulations of the Russia-Kazakhstan-Belarus Customs Union (CU) on Food Product Labeling are designed to establish uniform requirements for food products labeling.

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary Public - Date: 7/18/2012 GAIN Report Number: RSATO1208 Russian Federation Post: Moscow ATO Customs Union Technical Regulations on Food Products Labeling Report Categories: FAIRS Subject Report Approved By: Deanna Ayala, ATO Director Prepared By: Olga Kolchevnikova, Marketing Specialist Report Highlights: The Technical Regulations of the Russia-Kazakhstan-Belarus Customs Union (CU) on Food Product Labeling are designed to establish uniform requirements for food products labeling. These requirements are mandatory and intend to ensure the free movement of the food products released for circulation on the joint customs territory of the Customs Union. These requirements will come into force on July 1, 20131. This report contains an unofficial translation of the Customs Union Technical Regulations on Food Product Labeling. 1 Before February 15, 2015 food products are allowed to be produced and put into circulation in compliance with mandatory requirements for food products labeling established by statutory acts of the Customs Union or by the legislation of the Customs Union Member State prior to the effective date of the Technical Regulations. Table of Contents Foreword .......................................................................................................................................... 3 Article 1. Sphere of application ....................................................................................................... 3 Article 2. Definitions ....................................................................................................................... 3 Article 3. Rules for circulation on the market ................................................................................. 4 Article 4. Requirements to food products labeling .......................................................................... 4 4.1. General requirements to labeling of packaged food products .............................................. 4 4.2. General requirements to labeling of food products placed directly to the transport packing5 4.3. General requirements to formation of food products name .................................................. 6 4.4. General requirements to identification of a food product’s contents in its labeling ............. 6 4.5. General requirements to indication of quantity of packed food products in the labeling..... 9 4.6. General requirements to indication of food products production date in the labeling ....... 10 4.7. General requirements to indication of food products validity date in the labeling ............ 10 4.8. General requirements to indication of name and location of food products manufacturer, authorized manufacturer, importer in the labeling ................................................................... 11 4.9. General requirements to indication of nutrition value of food products in the labeling..... 11 4.10. General requirements to indicate information about distinctive features of food products in the labeling ...................................................................................................................................... 13 4.11. Requirements to indication in the labeling of information about presence of components in food products obtained with use of genetically modified organisms................................................. 14 4.12. Requirements for labeling finishing ................................................................................. 14 Article 5. Provision of conformity to the requirements to food products with respect to its labeling ....................................................................................................................................................... 15 Annex 1 .......................................................................................................................................... 16 Annex 2 .......................................................................................................................................... 17 Annex 5 .......................................................................................................................................... 20 General Information: Foreword 1. These technical regulations of the Customs Union were developed in accordance with the Agreement on Common Principles and Rules of Technical Regulation by the Republic of Belarus, Kazakhstan and Russian Federation on November 18, 2010. 2. These technical regulations of the Customs Union are designed to establish uniform requirements for food products with respect to their labeling that are mandatory to ensure the free movement of the food products released for circulation on the joint customs territory of the Customs Union. Article 1. Sphere of application 1. These technical regulations of the Customs Union are applied to food products released for circulation on the joint customs territory of the Customs Union with respect to their labeling. 2. These technical regulations of the Customs Union are not applied to the food products whose production is carried out by catering organizations during catering services for consumption at the place of production, or to food products whose production is carried out by individuals at personal households for personal consumption. 3. These technical regulations of the Customs Union stipulate requirements for food products with respect to their labeling to prevent actions resulting in consumers being misinformed, to provide for consumers’ right to actual information about food products. 4. When applying these technical regulations of the Customs Union, any additional technical regulation requirements of the Customs Union for separate types of food products with respect to their labeling and which are not inconsistent with these technical regulations should be taken into account. Article 2. Definitions These technical regulations of the Customs Union use the following terms and their definitions: food products manufacturing date – date of ending of technological process of food products manufacturing; information about food products’ distinctive features – information about food products which certifies features of food products that enable it to be distinguished from another food product (including nutritional value, place of origin, content, other features); product insert (leaflet) – information carrier which is labeled and placed into the consumer package and/or transport container or attached to the consumer package and/or transport container; label - information carrier which contains food product labeling information, attached to the consumer package and/o) transport container, including by gluing; food products labeling – information about food products placed by means of inscription, drawings, signs, symbols, other designations and/or their combinations onto the consumer packaging, transport container or other type of information carrier attached to the consumer package and/or transport container, placed into it or enclosed within it; consumer – individual who has an intention to order or acquire by ordering, acquiring or using food products especially for personal, family, household or other needs not related to fulfillment of business activity; food product’s invented name – word or word-combination that may supplement food product’s name. A food product’s invented name may not reflect its consumer properties and should not be interchanged with the name of the food product; purchaser of food products - legal body or individual, including consumer, who purchases food products to be used for any purpose; packaged food products - food products placed in consumer package; Terms not defined in this article are used in this Technical Regulations of the Customs Union in the values determined by the legislation of the Customs Union. Article 3. Rules for circulation on the market Food products are released for circulation on the market based on their conformity to these technical regulations of the Customs Union and to other technical regulations of the Customs Union which stipulate their use. Article 4. Requirements to food products labeling 4.1. General requirements to labeling of packaged food products 1. Labeling of prepackaged (packaged) food products in general cases should contain the following information: 1) food product mane; 2) food product content with the exception of cases stipulated by paragraph 7 part 4.4. of the present article and unless otherwise stipulated by technical regulations of the Customs Union for separate types of food products; 3) food products quantity; 4) food products production date; 5) food products validity period; 6) food product storage terms that are stipulated by the manufacturer or provided by technical regulations of the Customs Union for separate types of food products. For food products whose quality is changed after opening of packaging that protects it from spoiling also storage terms after package opening; 7) name and location of manufacturing organization or full name and location of sole proprietor (hereinafter – manufacturer name and location) and in cases stipulated herein name and location of authorized organization, name and location of importing organization or full name and location of importing sole proprietor (hereinafter – importer name and location); 8) recommendations and/or limitations for use (including preparation) of food products in case its use without such recommendations or limitations is compromised or may bring harm to consumers’ health, their property or lead to reduction or loss of food products taste properties; 9) food products nutritional value taking into account provisions of part 4.9 of present article; 10) information about presence of components obtained with use of genetically modified organisms (hereinafter – GMO); 11) unified sign of product circulation in the Customs Union member states market. 2. Packaged food products labeling as stipulated by paragraph 1 part 4.1 of present article and placed by means of inscription should be in Russian and in state language(s) of Customs Union member states in the case that appropriate requirements exist in legislation of Customs Union member states, with the exception of cases stipulated in paragraph 3 part 4.8 of present article. 3. Labeling of packaged food products could include additional information including documentation in accordance with which food products are manufactured and may be identified, food product’s invented name, trademark, information about holder of exclusive rights for the trademark, name of place of origin for food products, name and location of licensor, signs of voluntary certification. 4. Additional requirements for labeling of packaged food products which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 5. Non-alcohol drinks containing caffeine in excess of 150 mg / l, and/or medicinal plants and their extracts in an amount sufficient to provide a tonic effect on the human body must be marked with the inscription "Not for use by children under the age of 18 years, if pregnant or breastfeeding, as well as for persons suffering from increased nervous irritability, insomnia, hypertension." 4.2. General requirements to labeling of food products placed directly to the transport packing 1. Labeling of transport packing in which the food products are placed should contain: 1) food products name; 2) food products quantity; 3) food products date of manufacture; 4) food products shelf life; 5) food products storage conditions: 6) information that helps to indentify food products batch (for instance, batch number); 7) name and location of manufacturing organization or full name and location of sole proprietor – manufacturer. If transport packing contains food products which are not packed and intended by the manufacturer for further prepackaging (sweetmeats, granulated sugar and other food products) labeling of transport packing of such products should conform to the requirements stipulated by paragraph 1 part 4.1 of present article. 2. Labeling of food products placed directly to the transport packing stipulated by paragraph 1 part 4.2 of present article and placed by means of inscription should be in Russian and in state language(s) of Customs Union member states if appropriate requirements exist in legislation of Customs Union member states, with the exception of cases stipulated in paragraph 3 part 4.8 of present article. 3. In case if labeling stipulated by paragraph 1 part 4.1 of present article and applied to the packing unit placed onto the food products transport packaging may be conveyed to the consumers without loss of transport packing container it is permitted not to apply specified labeling to the transport packing. 4. Labeling of food products placed directly onto the transport packaging could include additional information including information about the document in accordance with which food products are manufactured and may be identified, food product’s invented name, trademark, information about holder of exclusive rights for the trademark, name of place of origin for food products and (or) foodstuff raw material, name and location of licensor, signs of voluntary certification. 5. Additional requirements for labeling of packaged food products placed in transport packaging which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 4.3. General requirements to formation of food products name 1. Names of food products stated in labeling should refer to the food products, accurately characterize food products and enable consumers to differentiate it from other food products. 2. Upon the entry into force of the technical regulations of the Customs Union for separate types of food products the name of food products must comply with requirements of these technical regulations. 3. Information about physical properties and/or special ways of processing food products (restored, smoked, pickled, powdered, treated by ionizing radiation, lyophilized food products and detailed information about it) should be included into a food product’s name or located in close vicinity to the name if the absence of such information could mislead the consumer (purchaser). Requirements for such information in relation to separate types of food products are set by technical regulations of the Customs Union for separate types of food products. 4. It is not permitted to indicate components in the food products name if they or their derived products are not included into food products. 5. If flavoring is used in the food product, and the name of the component is interchangeable with this flavoring but not included into the food product it is permitted to include it into food product name by words “with the taste of and/or flavor of”. 6. Additional requirements for indication of food product’s name which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 4.4. General requirements to identification of a food product’s contents in its labeling 1. Components included into a food product’s content are indicated in decreasing order of their weight ratio at the time of the food product’s manufacturing unless otherwise stipulated by the requirements of technical regulations of the Customs Union for separate types of food products. The word “Contents” should be placed directly before indication of these components. 2. If a food product includes complex components (made of two or more components) food product content indicates a list of all components included into such complex components observing paragraph 1 part 4.4 of present article or complex component is indicated with addition to it in brackets indicating all components in decreasing order of their weight ratio. If the complex compound weight ratio is 2 percent or less it is permitted not to indicate its components except for food supplements, flavorings and their supplements, biologically active supplements and medicinal plants, components obtained with use of GMOs and components stipulated in paragraph 14 part 4.4 of this article. 3. If there are components in food products whose weight ratio is 2 percent or less it is permitted to indicate them in any order after components whose weight ratio is more than 2 percent unless otherwise stipulated by technical regulations of the Customs Union for separate types of food products. 4. Name of the component being used in the food product is indicated in the food product in accordance with part 4.3 of present article hereof. Names of the components stipulated by annex 1 hereof may be indicated in food products under names of the respective food products types except for the cases when names of such components are used in food product’s name. 5. If food product contains a flavoring, the labeling must contain the word “flavoring (s)”. It is permitted to not include an invented name of a flavoring on the label. 6. If a food supplement is included into food product’s functional (technological) purpose (acidity regulator, stabilizer, emulsifier, other functional (technological) purpose and name of such food supplement should be indicated, it may be interchanged with food supplement index according International Numeral System (INS) or European Numeral System (E). If food supplement has various functional purposes, the functional purpose corresponding to the purpose of its use is indicated. Carbon dioxide used as a component during food product’s manufacturing is not required to be indicated in food products if the sign “Gas” or analogue sign is included into the labeling of food products. 7. Food product’s content should not be indicated with respect to: 1) fresh fruits (including berries) and vegetables (including potatoes) that are not peeled, not sliced or processed in a similar way; 2) vinegar obtained from one foodstuff raw material (without adding of other components); 3) food products composed of one component provided that food product name sufficiently specifies presence of this component. 8. Except for the cases stipulated in paragraph 14 part 4.4 of present article the following substances are not referred to as components and are not subject to indication in food products: 1) substances that are removed from components stated in the food product content during food products manufacturing and at the following stage of technological manufacturing process are added to the food products without excess of such initial substances quantity; 2) substances included into one or several components and do not change the properties of the food product containing such components; 3) processing aid means used during manufacturing of specific food products; 4) substances that are included into flavorings or food supplements as solvents, flavoring matters holders. 9. Water may not be included into food products content if it is: 1) used during manufacturing of food products for restoring of concentrated, condensed or dry food products; 2) included into liquid component (including broth, pickles, brine, syrup, salt solution) stated in food products content. 10. Components that are restored from concentrated, condensed or dry food products during manufacturing process are permitted to be indicated in accordance with their mass ratio after the recovery. 11. Fruits (including berries) and vegetables (including potatoes), nuts, grains, mushrooms, spices, flavors included into the respective mixtures and not differing substantially according their mass ratio may be included into food products’ content in any order indicated by inscription “in varied proportions”. 12. Labeling of food products which include sugar alcohol sweeteners should be supplemented by the inscription, “Contains a sweetener (sweeteners). In the event of overuse may cause laxative action”, directly after the food product content list. 13. Components (including food supplements, flavorings), biologically active supplements use of which may cause allergic reactions or contraindicative in case of some types of diseases and which are stated in paragraph 14 part 4.4 of present article are indicated in the food products content regardless of their quantity. 14. The most widespread components whose use may cause allergic reactions or which are contraindicative in case of some types of diseases are: 1) peanut and its derived products; 2) aspartame and aspartame acesulfame salt; 3) mustard and its derived products; 4) sulfur dioxide and sulfites whose total content is more than 10 milligrams per one kilo or 10 milligrams per one liter in equivalent of sulfur dioxide; 5) grains containing gluten and their derived products; 6) sesame and its derived products; 7) lupine and its derived products; 8) shellfish and derived products; 9) milk and its derived products (including lactose); 10) nuts and their derived products; 11) crustaceans and their derived products; 12) fish and their derived products (except for fish gelatin used as a base in preparations containing vitamins and carotenoids); 13) celery and its derived products; 14) soy and its derived products; 15) eggs and their derived products. 15. Information about allergic properties of components stipulated in paragraph 14 part 4.4 of present article and contra-indications connected with use of such products are not required to be indicated on food product labeling with the exception of information about aspartame and aspartame acesulfame salt, in case they are used during manufacturing of food products after the food product’s contents list an inscription should be placed: “Contains phenylalanine source”. 16. In case food products contain grain components then after the product contents list an inscription can be placed: “Does not contain gluten” if during food product’s manufacturing components containing gluten have not been used or gluten has been removed. 17. In cases if components stipulated in paragraph 14 part 4.4 of present article have not been used during food product’s manufacturing but their presence in food products cannot be excluded then full information about the possible presence of such components is placed directly after the food product content list. 18. For food products containing colors (azorubine E122, yellow quinolinic E104, yellow “sundawn” FCF E110, red charming AC E129, ponseau 4R E124 and tartazine) warning information should be applied: “Contains color (colors) that may cause negative effects on children’s activity and attention”. Exception is given to alcoholic beverages and food products in which specific colors are used for labeling of products of slaughter and meat products or for labeling or Easter eggs decorative painting. 4.5. General requirements to indication of quantity of packed food products in the labeling 1. The quantity of packed food products is stated on the labeling of those products in units of volume (milliliters, centiliters, or liters), mass (grams or kilograms) or counts (pieces). Herewith it is permitted to use short names of those units. Mass or volume of eggs, fruits, vegetables that are sold by pieces are allowed not to be indicated. 2. Choosing the value to be used for indication of packed food products quantity, with the exception of food products sold by unit, is executed taking into account the following regulations, unless otherwise stipulated by technical regulations of the Customs Union for separate types of food products: if food products are liquid its volume is indicated; if food products are paste-like, viscous or having viscoplastic texture either volume or mass is indicated; if food products are solid, bulk or being mixture of solid and liquid matter its mass is indicated; Simultaneous use of two values is permitted for indication of food products quantity, for example mass and number of pieces, mass and volume, etc. 3. Indication quantity for combined packed food products is to be carried out as follows: 3.1. if combined prepackaged food products consist of several packing units with products of one type then general quantity of products and number of packing units is indicated on the unitized container of combined prepackaged food products; 3.2. if properties of unitized container of combined prepackaged food products enable consumers to see and to count easily all packing units it is permitted not to indicate information about number of packing units on the unitized container; 3.3. if combined prepackaged food products consist of several packing units with products of various type and name and/or individual goods with various names then name and quantity of products for each packing item and/or name, quantity or mass of each product is indicated on the unitized container of combined prepackaged food products. 4. Quantity of food products placed in the transport packaging is indicated in volume units (milliliters, centiliters, or liters) or mass units (grams or kilograms) or in the quantity of packaging units in the transport packaging (pieces) indicating quantity of food products placed in every packing unit. It is permitted to use short names of those units. 5. If food products are placed in liquid medium for example water, water solutions with sugar, edible acids water solutions, salt water solutions, pickles, vinegar, fruit and vegetables juices, the additional volume or mass of products placed in liquid medium. This rule also is applied to food products placed in liquid medium to be frozen. 6. It is not permitted to indicate “undefined” quantity or a quantity value range. 4.6. General requirements to indication of food products production date in the labeling 1. Indication of food products production date depends on the shelf life of the product, the labeling should be carried out by means of using the following words: 1) “production date” indicating hour, day, month, year in case of a shelf life up to 72 hours; 2) “production date” indicating day, month, year in case of shelf life from 72 hours up to three months; 3) “production date” indicating month, year or day, month, year in case of shelf life of 3 and more months. 4) “production year” – for sugar 2. After words “production date” food product’s production date and location of this date placed on the consumer package. 3. Words “production date” on food products labeling may be replaced by words “date of production” or words with similar meaning. 4. In technical regulations of the Customs Union for separate food products types other notions defining date of technological process for separate food products types can be stated instead of words “production date”, for example bottling date for beverages, date of egg processing, date of harvest for agricultural plants, date of gathering for wild fruits, nuts, hive products. Additional requirements for indication of food products production date which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 4.7. General requirements to indication of food products validity date in the labeling 1. Indication in food products labeling its validity period is carried out by means of using the following words: 1) “valid to” indicating hour, day, month, year in case of validity period up to 72 hours; 2) “valid to” indicating day, month, year in case of validity period from 72 hours to three months; 3) “valid to the end of” indicating month, year or “valid to” indicating day, month, year in case of validity period of 3 or more months. 2. With the purpose of food products validity period indication word “valid” may be used indicating number of days, months or years or in case of validity period up to 72 hours by means of word “valid” indicating number of hours. 3. After words “valid to”, “valid”, “valid to the end of” it should be noted either the food product’s validity period or the location where consumers can find the validity period on the packaging unit. 4. Labeling of food products with unlimited validity period should be made by an inscription: “Validity period is unlimited when stored as directed”. 5. Words “valid to”, “valid”, “valid to the end of” in food products labeling may be exchanged with the words “validity period”, “use before” or by words with similar meaning. 6. Additional requirements for indicating food products’ validity period which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 4.8. General requirements to indication of name and location of food products manufacturer, authorized manufacturer, importer in the labeling 1. Name and address of food product’s manufacturer should be specified on the labeling of food products, regardless of where the food products were produced - in the territory of the Customs Union or imported from third countries. The location of a food product’s manufacturer is determined by the place of an organization or individual entrepreneur’s state registration. 2. Official registered name and location of the manufacturer (legal address including country) should be used in the information provided to the consumer. In case of difference between the legal address and manufacturing address an organization authorized by the manufacturer for admission of claims from consumers within its territory (if available) is also indicated. 3. Information about name and location of manufacturer of food products imported from third countries is permitted to be indicated by Latin alphabet letters and Arabic digits or in state language upon location of food products manufacturer provided that its name is given in Russian. 4. In the labeling of food products whose manufacturing is carried out by several manufacturers, name and location of every food product’s manufacturer may be indicated provided that means of information provision about every manufacturer, for example using of letters, digits, symbols, accentuation or other means should enable exact definition of food product’s manufacturer of the specific food. 5. Products packed not in the place of its manufacturing (with the exception of packaging of food products by retail companies) should contain as prescribed by paragraph 1 of part 4.8 of present article information about manufacturer and the legal entity or individual entrepreneur who provided food packaging not in its place of manufacturing for its subsequent sale or by order of another legal entity or individual entrepreneur. 6. If the manufacturer has an authorized person, the name and location of this person should be indicated on the labeling of food products. 7. The name and address of the importer should be indicated on the labeling of food products imported from third countries. 4.9. General requirements to indication of nutrition value of food products in the labeling 1. Food products nutritional value indicated on its labeling includes the following characteristics: 1) energy value (calorific value); 2) proteins, fats and carbohydrates amount; 3) amount of vitamins and mineral substances. 2. Nutritional value for flavorings, chewing gum, coffee, natural mineral water, bottled drinking water, food supplements, raw food products (mushrooms, products of slaughter of animals and birds, fish, vegetables (including potatoes), fruits (including berries), cooking salt, spices, flavorings, vinegar, and tea may not be indicated unless otherwise stipulated by technical regulations of the Customs Union for separate types of food products. Nutritional value for other food product types may not be indicated in cases stipulated by technical regulations of the Customs Union for separate type food products. 3. Food products nutritional value should be indicated per 100 grams or 100 milliliters and/or one serving (specifies amount of food product stated in its labeling as one serving with compulsory indication of such serving amount) of food product. 4. A food product’s energy value (calorific value) should be stated in joules (calories) or in multiple or fractional units of stated values. 5. Amount of nutrients including proteins, fats and carbohydrates in food products should be given in grams. 6. Amount of vitamins and mineral substances in food products should be stated in units of International System of Units (SI) (milligrams or micrograms) or in other units permitted for use in Customs Union member states in accordance with Customs Union member states legislation in the sphere of uniformity of measurement provision. 7. Amount of proteins, fats and carbohydrates and food products energy value (calorific value) should be indicated with respect to proteins, fats and carbohydrates and food products energy value (calorific value) for which such amount in 100 grams or 100 milliliters in one food product serving (in case nutritional value is stated per one serving) amounts to 2 percent or more of values reflecting average daily requirement for an adult for necessary proteins, fats and carbohydrates and energy. In other cases amount of proteins, fats and carbohydrates and food products energy value (calorific value) may be indicated at manufacturer discretion. 8. Amount of vitamins and mineral substances in food products should be indicated if vitamins and mineral substances are added to the food products during their manufacturing. In other cases, amount of vitamins and mineral substances in food products may be indicated in regard to substances for which such amount in 100 grams or 100 milliliters in one food product serving (in case nutrition value is stated per one dose) amounts to 5 percent or more of values reflecting average daily requirement for an adult for necessary vitamins and mineral substances. 9. Values reflecting average daily requirement for an adult for necessary proteins, fats and carbohydrates and energy, in vitamins, mineral and other substances are stipulated in accordance with annex 2 hereto. To specify the parameters of nutritional labeling of food products for separate categories of consumers and referred to paragraphs 7, 8 and 9 of part 4.9 of present article the calculation is based on average daily requirement for this category of consumers. 10. For biologically active supplements for substances that are sources for these supplements, and for enriched food products - for substances used for the enrichment of a food product, the nutritional value must also be indicated in percentage to the values defined within the order stipulated in paragraph 9 part 4.9 of present article. 11. Indicator values of nutritional value for food products for which preparation should be carried out by consumers is indicated in the marking of such food products not taking into account the preparation that follows. 12. Indicators of nutritional value for food products are defined by the food products’ manufacturer by analytical or calculation means. 13. For indication of energy value (calorific value) of food products and content of proteins, fats and carbohydrates indicator values rounding rules may be applied to nutritional value for food products in accordance with annex 3 hereto unless otherwise stated by technical regulations of the Customs Union for separate types of food products. 14. With respect to indicators of nutritional value for food products defined by calculation means labeling is added with an inscription “Average values”. During defining of food products’ energy value (calorific value) means conversion factors of main food products food substances should be used for conversion into food products’ energy value (calorific value) in accordance with annex 4 hereto. 15. During defining of carbohydrates in food products their amount in food products that takes part in human organism metabolism is taken into account (except for food fibers) and amount of sweetener-sugar alcohols should also be taken into account. 16. During defining of amount of vitamin A and provitamin A conversion factor is used taking into account that one microgram of retinol or retinol equivalent corresponds to six micrograms of beta-carotene. 17. Additional requirements for indication of nutritional value of food products which do not contradict the requirements of these technical regulations of the Customs Union may be established in regulations of the Customs Union for separate types of food products. 4.10. General requirements to indicate information about distinctive features of food products in the labeling 1. Information about the distinctive features of food products is specified in the labeling on a voluntary basis. 2. Information about distinctive features of food products including about the absence of components that are obtained with use of genetically modified organisms should be approved by evidences arranged by the party that indicate this declaration in food products labeling individually or obtained by him/her with participation of third parties. Evidences of distinctive features of food products must be maintained by the organization or sole proprietors that release those products for circulation within joint customs territory of the Customs Union and are presented in cases stipulated by Customs Union member states legislation. 3. Information about distinctive features of food products stipulated in annex 5 hereto may be used only in case of observance of terms stipulated in this annex unless otherwise stipulated by technical regulations of the Customs Union for separate type food products. Information about distinctive features of food products that are not stipulated in annex 5 hereto may be used in food products labeling in case of observance of the requirements of paragraph 2 part 4.10 of present article or requirements stipulated by technical regulations of the Customs Union for separate type food products. 4. Information about distinctive features of food products with respect to its nutritional value should be accompanied by an indication of the amount of respective feedstuff making up the food products’ nutritional value in food products labeling. 4.11. Requirements to indication in the labeling of information about presence of components in food products obtained with use of genetically modified organisms 1. For food products obtained with use of GMOs including ones that do not contain deoxyribonucleic acid (DNA) and protein the following information should be provided: “genetically modified products” or “products obtained from genetically modified organisms” or “product contains components of genetically modified organisms”. If manufacturer didn’t use GMOs, and content of components obtained with use of GMO in food products is in the amount of 0.9% or less are occasional or technically irremovable admixture and food products containing stated amount of GMO components are not referred to the category of food products containing components obtained with use of GMO. In this case information about GMO is not specified in the labeling. 2. For food products obtained from/or with use of genetically modified microorganisms (bacteria, yeast and filamentous fungi whose genetic material is changed by means of genetic engineering methods) (hereinafter – GMM) the following information is necessary: for ones containing viable GMM – “Product contains viable genetically modified microorganisms”; for ones containing non-viable GMM – “Product obtained with use of genetically modified microorganisms”; for ones released from processing GMM and for ones obtained with use of components released from GMM – “Product contains components obtained with use of genetically modified microorganisms”. 3. Information on the presence of GMOs is not indicated in labeling if technological aids made from or with GMOs were used. 4.12. Requirements for labeling finishing 1. Food products labeling stipulated by paragraph 1 part 4.1 and paragraph 1 part 4.2 of present article hereof should be understandable, easily readable, actual and not misinform consumers and herewith inscriptions, signs, symbols should contrast with the background on which labeling is applied. Means of labeling application should provide for its safety during entire validity period of food products in storage terms as stipulated by the manufacturer are observed. 2. Information stipulated by subparagraphs 1, 4-6 paragraph 1 part 4.1 and paragraph 13 part 4.4 of present article should be applied to the consumption package and/or label and/or back label which is hard to be removed from consumption package. 3. Information stipulated by subparagraphs 2, 3, 7-11 paragraph 1 part 4.1 of present article should be applied to the consumption package and/or label and/or insert placed in every packing unit or attached to every consumption package. 4. If area of largest side of food products consumption package does not exceed 10 square centimeters information stipulated by paragraphs 2 (except for the information stipulated by paragraph 13 part 4.4 of present article) subparagraphs 3, 7-11 paragraph 1 part 4.1 of present article hereof should be applied to the consumption package and/or label and/or insert placed in every packing unit and in every transport package or attached to every consumption package or to every transport package. 5. In case of prepackaging of food products carried out by retail organizations when the consumer is not present consumption package or label attached to it should indicate food product name, its production date, validity period and storage terms. Other information stipulated by paragraph 1 part 4.1 and paragraph 13 part 4.4 of present article hereof are informed to the consumer by any means providing possibility of reasonable choice of this food product (including by means of application to the consumption package and (or) label and/or insert placed in every packing unit or attached to every consumption package). 6. Information stipulated by paragraph 1 part 4.1 and paragraph 13 part 4.4 of present article with respect to unpacked food products and food products whose prepackaging is carried out by retail organizations in consumer presence are informed to the consumer by any means providing possibility of reasonable choice of this food product. 7. Labeling of food products placed directly onto the transport package stipulated by part 4.2 of present article hereof should be applied to the transport package and/or label and/or insert placed in every transport package or contained in the documents accompanying food products. 8. Labeling of food products should not contain an image of food products that are not contained in packing unit or have not been used during food products manufacturing or food products components or taste and/or flavoring of which are not imitated by components contained in food products of the packing unit except for the cases stipulated by paragraph 9 part 4.2 hereof. 9. Labeling of food products applied as an image of the dish during preparation of which these food products are used should be accompanied with the words “variant of prepared dish” or words with similar meaning. Article 5. Provision of conformity to the requirements to food products with respect to its labeling 1. Conformity of food products labeling to the present technical regulations of the Customs Union is provided by the observance of its requirements to the labeling itself and observance of requirements of technical regulations of the Customs Union for separate type food products that stipulate additional requirements to the labeling. Annex 1 To the technical regulations of the Customs Union “Food products with respect to the labeling” (TR TS 022/2011) Types of components whose names may be changed with names of food products types Types of components Names of food products types 1 2 Oils or polished fats Oil or fat with indication of origin: vegetable or animal Pressed cocoa butter, extracted or polished Cocoa butter Fruit mixtures which mass ratio is not more Fruits than 10 percent of food products Berries mixtures making not more than 10 Berries percent of food products mass ratio Sweetened fruits making not more than 10 Candied fruits percent of food products mass ratio Vegetable mixtures making not more than 10 Vegetables percent of food products mass ratio Natural honey of any type Honey Flour mixtures comprising two and more Flour with indication of grain type(s) it is produced grain types from in the decreasing order of their mass ratio All types of starches except for modified Starch starch Fish of all types Fish Cooking salt (sodium chloride) Salt Cheese or cheese mixtures Cheese Milk protein, caseins, caseinates, whey Milk protein protein and their mixtures Spices making not more than 2 percent of Spices and spices mixtures food products mass ratio Flavorings making not more than 2 percent Flavorings and flavoring mixtures of food products mass ratio Initial substances used for chewing gum Rubber base production Sucrose of all types Sugar Dehydrated or monohydrated dextrose Dextrose or glucose Glucose syrup of all types Glucose syrup Grape wines Wine Grits of all types Grits Soy protein of all types Soy protein Egg products of all types Egg products Annex 2 To the technical regulations of the Customs Union “Food products with respect to the labeling” (TR TS 022/2011) Average daily requirement for basic feedstuffs and energy for labeling of the food products Basic food components Recommended level of daily consumption 1 2 Energy value, kJ/kcal* 10,467/2500 Proteins, g 75 Fats, g 83 Including polyunsaturated fatty acids, g 11 Assimilable carbohydrates, g 365 Including sugar (sucrose) 65 Food fibers, g 30 Mineral substances: Calcium, mg 800 Phosphor, mg 800 Ferrum, mg 14 Zink, mg 15 Iodite, µg 150 Kalium, mg 3500 Selenium, mg 0.07 Vitamins: Vitamin A, µg 800 Vitamin D, µg 5 Vitamin E, µg 10 Vitamin C, µg 60 Thiamine, mg 1.4 Riboflavin, mg 1.6 Niacin, mg 18 Vitamin B6, mg 2 Folacin, µg 200 Vitamin B12, µg 1 Biothinum, mg 0.15 Pantothenic acid, mg 6 * during indication of energy value J for calculation rate is 1 cal is 4,1868J (strict); ** 5 mkg of cholecalciferol - 200 ME of vitamin D Annex 3 To the technical regulations of the Customs Union “Food products with respect to the labeling” (TR TS 022/2011) Rules for rounding off for food products nutrition value indicators Table 1 Energy value (calorific value), kJ/kcal Round off or indication rule Less than 1 Indicates “1” From 1 to 5 inclusive Up to closest integral number From 5 to 100 inclusive Up to closest integral number multiple of 5 Above 100 Up to closest integral number multiple of 10 Table 2 Amount of proteins, fats, carbohydrates, g Round off or indication rule Less than 0.5 Up to first decimal sign after comma From 1 to 5 inclusive Up to closest integral number From 0.5 to 10 inclusive Up to closest value multiple of 0.5 g Above 10 Up to closest value multiple of 1 g Annex 4 To the technical regulations of the Customs Union “Food products with respect to the labeling” (TR TS 022/2011) Conversion factors of basic foodstuffs of the food products for conversion to the energy value 1. Energy value that should be stated is calculated using the following conversion factors: Basic foodstuffs Conversion factors Proteins 4 kcal/g – 17 kJ/g Carbohydrates including monosaccharose and polysaccharose (except for 4 kcal/g – 17 kJ/g polyols) Polyols 2.4 kcal/g – 10 kJ/g Fats, fatty acids 9 kcal/g – 37 kJ/g Organic acids 3 kcal/g – 13 kJ/g Erytol 0 Salatrim 6 kcal/g – 25 kJ/g Ethanol 7 kcal/g – 29 kJ/g Food fibers 2 kcal/g – 8 kJ/g Annex 5 To the technical regulations of the Customs Union “Food products with respect to the labeling” (TR TS 022/2011) Conditions of declaration about food products’ distinctive features in food products labeling Nutrition value Terms related to The conditions, compliance with which is mandatory indicator or food products’ for use in food labeling about the distinctive features of component distinctive food features 1 2 3 Energy value Lowered Energy value (calorific value) is lowered not less than (calorific value) 30 percent comparing to energy value (calorific value) of similar food products (indicating those products). Energy value Low Energy value (calorific value) is less than 40 kcal (170 (calorific value) kJ) per 100 g or for liquids not more that 20 kcal (80 kJ) per 100 ml. For sugar substitutes intended for direct consumption limit of 4 kcal (17 kJ)/dose is applied with equivalent sweetening properties equal to 6 g of sucrose. Energy value Absent Energy value (calorific value) is less than 4 kcal (17 kJ) (calorific value) per 100 ml. For sugar substitutes intended for direct consumption limit of 0.4 kcal (1.7 kJ)/serving is applied with equivalent sweetening properties equal to 6 g of sucrose. Protein Source Protein provides not less than 12 percent of energy value (calorific value) of food products provided that amount of protein per 100g or for liquids per 100 ml comprises not less than 5 percent of protein daily requirement. Protein High content Protein provides not less than 20 percent of energy value (calorific value) of food products Fat Low content Protein comprises not more than 3g per 100 g for solid product or for liquids no more than 1.5g per 100ml Fat Absent Protein comprises not more than 0.5g per 100 g for solid product or for liquids per 100ml Saturated fat Low content Amount of saturated fatty acids and trans fatty acids does not exceed 1.5g per 100g for solid substances or 0.75g/100 ml per liquids in the product and in any case amount of saturated fatty acids and trans fatty acids should provide more than 10 % of calorific value. Saturated fat Absent Amount of saturated fatty acids and trans fatty acids does not exceed 0.1g per 100g for solid product or 100ml in the product. Sugars (amount of Absent Sugars comprise not more than 0.5g per 100g for solid monosaccharose and product and for liquids per 100ml polysaccharose) Sugars (amount of Low content Sugars comprise not more than 5g per 100g for solid monosaccharose and product and for liquids no more than 2.5g per 100ml polysaccharose) Sugars (amount of Not added During manufacturing of food products no monosaccharose and monosaccharose and polysaccharose had been added to polysaccharose) it as components. If sugars are present in food product in accordance with its nature the label should also have the following inscription: “CONTAINS NATURAL SUGARS ”. Sugars (amount of Contains only Presence of natural sugars peculiar for the food product monosaccharose and natural sugars polysaccharose) Food fibers Source Food fibers comprise not less than 3g per 100g for solid product and for liquids no less than 1.5g per 100ml Food fibers High content Food fibers comprise not less than 6g per 100g for solid product and for liquids no less than 3g per 100ml Vitamins and mineral Source Vitamins and mineral substances comprise not less substances than 15 percent of average daily requirement for an adult for vitamins and mineral substances per 100g of solid product or 7.5% for liquids per 100ml or per one dose. Vitamins and mineral High content Vitamins and mineral substances comprise not less substances than 30 percent of average daily requirement for an adult for vitamins and mineral substances per 100g for solid product or for liquids per 100ml or per one dose. Cholesterol Low content Cholesterol comprises not more than 0.02g per 100g and for liquids no more than 0.01g for solid product per 100ml under condition that food products contains no more than 1.5g of saturated fatty acids per 100g for solid product or for liquids no more than 0.75g per 100ml. Cholesterol Absent Cholesterol comprises not more than 0.005g per 100g for solid product and for liquids no more than 0.005g per 100ml under condition that food products contains no more than 1.5g of saturated fatty acids per 100g for solid product or for liquids no more than 0.75g per 100ml. Saturated fatty acids Low content Saturated fatty acids comprise not more than 1.5g per 100g for solid product and for liquids no more than 0.75g per 100ml under condition that saturated fatty acids should not provide more than 10 percent of energy value (calorific value) for food product Saturated fatty acids Absent Saturated fatty acids comprise not more than 0.1g per 100g for solid product and for liquids per 100ml Omega-3 fatty acids Source Amount of Omega-3 fatty acids comprises not less than 0.2g per 100g and for liquids per 100ml and for fats and oils of plants and animals amount of Omega-3 fatty acids comprises not less than 1.2g per 100g and for liquids per 100ml Omega-3 fatty acids High content Amount of Omega-3 fatty acids comprises not less than 0.4g per 100g and for liquids per 100ml and for fats and oils of plants and animals amount of Omega-3 fatty acids comprises not less than 2.4g per 100g and for liquids per 100ml Natrium (cooking salt, Low content Natrium and its equivalent amount in calculation to sodium chloride) sodium chloride comprises not more than 0.12g per 100g for solid product and for liquids per 100ml except for mineral waters Natrium (cooking salt, Very low If the product contains no more than 0.04g of natrium sodium chloride) content or its equivalent amount for salt per 100g for solid product or per 100mlThis declaration should not be used for natural mineral and other waters. Natrium (cooking salt, Absent Natrium and its equivalent amount in calculation to sodium chloride) sodium chloride comprises not more than 0.005g per 100g for solid product and for liquids per 100ml
Posted: 30 July 2012

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