On 11 April 2022, the Czech Administration of Agriculture and Food Inspection (SZPI) published the fifth edition of the revised basic principles of Dual Food Quality Control.  The main contents after the revision include : (1) The control principle applies to the comparison of food composition or significant differences of nature among same or similar appearances, differentiation based on high quality or low quality food product not involved

 

(2) The estimation of information and main characteristics displayed on food labels has priority. Identify that if the brand, designation, color, text, graphics, etc are consistent or similar. Identify the composition and nature if there are significant differences, and identify whether consumers fully understand relative difference based on reasonable and objective factors from the perspective of ordinary consumers;  

 

(3) Depending on the sales method, SZPI requires that relevant difference information should be easy to obtain and understood by consumers. Food enterprises should use a variety of ways to inform consumers of ingredients/characteristics changes and significant differences in food; 

 

(4) Some examples illustrating the differences in food composition and characteristics and the basic principles of SZPI's control are listed. For example, for the purpose of improving food nutrition and health, the modification of product formula, such as less sugar and salt, should meet the requirements of EU nutrition claim, and the explanation of  formula modification;  Adjustments to the addition of specific ingredients and nutritional fortifiers due to differences in national standards may account for differences in destination countries;  Sensory differences due to availability and seasonality of raw materials may be stated on the label. Sensory differences due to significantly lower quality of raw materials should not be allowed.