Enterprises shall determine the value of the label by considering the raw material calculation or product test results, combined with the nutritional content of the product, and considering the allowable error of the components. When determining the accuracy of the label value of the nutrition label, it should be based on the method ( calculation method or detection method) for the company to determine the label value.

 

In the judgment, in addition to the allowable error range of the energy and nutrient content specified in the standard, it should also be noted that the label value on the nutrition label first requires “true and objective”, which is specified in the basic requirements of the standard. Enterprises should determine the label value on the basis of real and objective, taking into account various factors that may affect the fluctuation of the nutrient content of the product, and cannot “fabricate” or “reform” the value in order to accommodate the tolerance. If the standard specifies that the measured value of fat should be ≦120%, but there is no lower limit, the fat content of a product fluctuates around 2g/100g, in order to ensure that its content range is within the allowable error of the indicated value, a company marks For 5 grams / 100 grams, this violates the basic requirements of the standard "real and objective".

 

In addition, it is not possible to directly determine whether the product is qualified by the labeling value and tolerance of the nutrition label. If the nutrient content is required in the standards of the corresponding product, it should meet the requirements of the product standard and the allowable error range specified by the nutrition labeling standard. For example, the National Food Safety Standard Sterilized Milk (GB25190-2010) stipulates that the protein content in milk should be ≧2.9g/100g. If the protein labeling value of the product is 3.0g/100g, the determination point is whether the product meets the statement. The standard statement requires the product should have the actual protein content is ≧2.9 g/100 g.
 

The nutrient composition table should be presented in the form of a “box” (except in special cases), which can be of any size and perpendicular to the baseline of the package. The nutrient composition table consists of five basic elements: the head (ie “nutrient composition table”), the name of the nutrient, the content (including the values and units of expression), the NRV%, the box (ie in the form or the corresponding form). Table 1 lists the names and sequences of mandatory and optionally labeled nutrients in the nutrient composition table, expression units, rounding intervals, and “0” threshold values. When labeling the nutrient composition table, Meet the requirements of Table 1.

 In addition, in order to standardize food nutrition labeling and facilitate consumer memory and comparison, six basic formats are recommended in Appendix B of this standard for reference. On the basis of ensuring compliance with the basic format requirements and ensuring that it is not misleading to consumers, the company may make appropriate adjustments during layout design, including but not limited to: adjustment of text format due to aesthetic requirements or for consumption observation (left-aligned, medium-sized) ), background and table color or increase the inner frame line, etc.
 

The content of the optional labeling specified in the standard consists of three parts.

The first is that in addition to the mandatory labeling content, the other components in Table 1 can be selected in the nutrient composition table.

The second is the nutritional claim, that is, the content claim of a certain nutrient component or The comparison claims that the claim should be made to ensure that the content label value meets the corresponding requirements in Appendix C of the standard;

The third is the nutrient function claim, that is, one or more nutrient function claims in the standard appendix D. It is claimed that the claim should also be ensured that the content labeling value meets the requirements and conditions of the content claim or the comparative claim, and that any form of falsification, addition and merging of the functional claim term should not be taken.