Food labelling changes

Citation

(2012), "Food labelling changes", Nutrition & Food Science, Vol. 42 No. 3. https://doi.org/10.1108/nfs.2012.01742caa.017

Food labelling changes

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 3

The European Parliament has blocked changes to labelling that would have allowed new “percentage less” claims on nutrition content, such as sugar, salt and fat. The new labels could have confused or misled consumers, said a resolution voted by MEPs. Parliament’s veto (393 votes in favour, 161 against and 21 abstentions) sends the European Commission proposal back to the drawing board.

“I am pleased that the European Parliament has defended the interests of health-conscious consumers, who need to be able to make clear comparisons when shopping for food”, said Matthias Groote, Chair of the Environment, Public Health and Food Safety Committee. The proposal would have allowed, for example, a “15% less sugar” claim, which would be based on a previous formulation of the same product. MEPs say this would be hard to compare – or could misleadingly appear healthier – than a “reduced sugar” label, which must contain 30% less than other similar products, under existing EU legislation on health and nutrition claims. MEPs’ rejection resolution says the Commission’s proposal could have provided a disincentive for companies to reformulate their products with substantially lower sugar, salt and fat content.