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EUROPEAN PARLIAMENT

2004



2009

<Commission>{ENVI}Committee on the Environment, Public Health and Food SafetyCommission>

<RefProc>2008/0028RefProc><RefTypeProc>(COD)RefTypeProc>

{02/03/2009}2.3.2009

AMENDMENTS

649 - 751 - Part IV

Draft report

Renate Sommer

(PE415.015v01-00)

Proposal for a regulation of the European Parliament and of the Council on the provision of food information to consumers

Proposal for a regulation

(COM(2008)0040 – C6 0052/2008 – 2008/0028(COD))


AM_Com_LegReport


Amendment 649

John Bowis, Chris Davies

Proposal for a regulation

Annex I – point 1





Text proposed by the Commission

Amendment

1. ‘nutrition declaration’ or ‘nutrition labelling’ means information consisting of:

1. ‘nutrition declaration’ or ‘nutrition labelling’ means information stating:

(a) energy value; or

(a) energy value; or

(b) energy value and one or more of the following nutrients:

(b) energy value and one or more of the following nutrients and their components:

- fat,

- fat,

- carbohydrate,

- carbohydrate,

- fibre,

- fibre,

- protein,

- protein,

- salt,

- salt,

- vitamins and minerals listed in Annex XI, Part A; point 1 and present in significant amounts as defined in Annex XI, Part A; point 2.

- vitamins and minerals listed in Annex XI, Part A; point 1 and present in significant amounts as defined in Annex XI, Part A; point 2.

Or. {EN}en



Amendment 650

Richard Seeber

Proposal for a regulation

Annex I – points 1 - 10





Text proposed by the Commission

Amendment

1. ‘nutrition declaration’ or ‘nutrition labelling’ means information consisting of:

1. ‘nutrition labelling’ means information consisting of:

(a) energy value; or

(a) energy value; or

(b) energy value and one or more of the following nutrients:

(b) energy value and one or more of the following nutrients, as well as any substance which belongs to one of these categories or forms part of a substance belonging to this category:

- fat,

- fat,

- carbohydrate,

- carbohydrate,

- fibre,

- fibre,

- protein,

- protein,

- salt,

- sodium,

- vitamins and minerals listed in Annex XI, Part A; point 1 and present in significant amounts as defined in Annex XI, Part A; point 2.

- vitamins and minerals listed in Annex XI, Part A; point 1 and present in significant amounts as defined in Annex XI, Part A; point 2.

2. ‘fat’ means total lipids, and includes phospholipids;

2. ‘fat’ means total lipids, and includes phospholipids;

3. ‘saturates’ means fatty acids without double bond;

3. ‘saturates’ means fatty acids without a carbon-carbon double bond;

4. ‘trans fat’ means fatty acids with at least one non-conjugated (namely interrupted by at least one methylene group) carbon-carbon double bond in the trans configuration;

4. ‘trans fat’ means fatty acids with at least one non-conjugated (namely interrupted by at least one methylene group) carbon-carbon double bond in the trans configuration;

5. ‘mono-unsaturates’ means fatty acids with one cis double bond;

5. ‘mono-unsaturates’ means fatty acids with one carbon-carbon double bond in the cis double bond;

6. ‘polyunsaturates’ means fatty acids with cis, cis-methylene interrupted double bonds;

6. ‘polyunsaturates’ means fatty acids with at least two isolated carbon-carbon double bonds;

7. ‘carbohydrate’ means any carbohydrate which is metabolized in man, and includes polyols;

7. ‘carbohydrate’ means any carbohydrate which is metabolized in man, and includes polyols;

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols;

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols, isomaltulose and D-tagatose;

9. ‘polyols’ means alcohols containing more than two hydroxyl groups;

9. ‘polyols’ means alcohols containing more than two hydroxyl groups;

10 ‘protein’ means the protein content calculated using the formula: protein = total Kjeldahl nitrogen × 6,25;

10. ‘protein’ means the protein content calculated using the formula: protein = total Kjeldahl nitrogen × 6,25; 6,38 for milk protein and 5,7l for soya protein.

Or. {DE}de

Justification

Doppelbegriffe für dieselbe Sache sind abzulehnen, es reicht der Ausdruck „Nährwertkennzeichnung“ in Z 1.

Klarstellung im Pk.1 b dass auch Bestandteile eines Nährstoffs umfasst sind, entsprechend der bisherigen Rechtslage (vgl. Art. 3 der NährwertkennzeichnungsRL Nr. 90/496/EWG).

Klarstellung der Definitionen, die eindeutige Rückschlüsse auf die chemische Struktur zulassen (vgl. Z 3, 4, 5, 6, 8, 9).

Natrium statt Salz: In der Nährwertkennzeichnung sollte auf „Natrium“ anstelle von „Salz“ hingewiesen werden. Der physiologisch relevante Stoff ist „Natrium“ und nicht (Koch-)Salz; bei gesalzenen Lebensmitteln spielt das kaum eine Rolle, für nährwertbezogene Angaben „Natriumarm“ und „streng natriumarm“ ist der Unterschied zwischen Natrium und Salz jedoch essentiell. Eine „Salzangabe“ wäre etwa bei Erfrischungsgetränken irreführend, enthalten diese kein „(Koch-)Salz“, jedoch „Natrium“. Um eine Irreführung des Verbrauchers hinanzuhalten, sollte daher die Angabe von Natrium beibehalten werden.

Isomaltulose und D-Tagatose: Als zugelassenes Novel Food unterscheiden sich diese beiden Stoffe von den Zuckerarten und sollten daher von der Definition ausgenommen werden.

Die korrekteÜbersetzung des englischen Begriffs „sugars“ ins Deutsche sollte „Zuckerarten“ lauten (vgl. Richtlinie 2001/111/EG über bestimmte Zuckerarten).

Berechnungsfaktoren für Milcheiweiß und Sojaeiweiß sollten im Einklang mit dem weltweiten Codex festgelegt werden (Codex Stan 1-1985 – General Standard for the Labelling of Pre-packaged-Foods und Codex Stan 72-1981 for infant formula).



Amendment 651

Riitta Myller

Proposal for a regulation

Annex I – point 1 – point b – indent 5





Text proposed by the Commission

Amendment

salt,

sodium contained in salt and additives,

Or. {FI}fi

Justification

In some product categories, additives may contain a considerable quantity of sodium. For example the criteria for use of the Finnish heart symbol, indicating what foods help to keep the heart healthy, also take account of sodium in additives.



Amendment 652

Peter Liese

Proposal for a regulation

Annex I – point 1 – point b





Text proposed by the Commission

Amendment

- salt,

- Sodium

Or. {EN}en

Justification

Salt (Sodium Chloride) is not the only source of Sodium in the diet. There are many other sodium salts than Sodium Chloride (for example: monosodium glutamate, sodium carbonate,…). Mentioning “Sodium from salt” would only list a minimal part of the real content and would not provide correct information.



Amendment 653

Magor Imre Csibi

Proposal for a regulation

Annex I – point 8





Text proposed by the Commission

Amendment

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols;

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols and isomaltulose;

Or. {EN}en

Justification

Isomaltulose is an authorized novel food, that is covered by the carbohydrate definition. It should not be classified under "sugars" because its key physiological characteristics are different from traditional sugars. Isomaltulose is tooth friendly, is slowly release to the body, providing a low blood glucose response while being fully digestible.



Amendment 654

Renate Sommer

Proposal for a regulation

Annex I – point 8





Text proposed by the Commission

Amendment

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols;

8. ‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols, isomaltulose and D-tagatose;

Or. {DE}de

Justification

Isomaltulose and D-tagatose are permitted novel foods which fall within the definition of carbohydrates. Isomaltulose and D-tagatose should not be regarded as 'sugars', as they differ significantly from traditional sugar on account of their physiological properties. For example, they are harmless to teeth, have little effect on the blood sugar level and have a low calorie content.



Amendment 655

Avril Doyle

Proposal for a regulation

Annex I – point 9





Text proposed by the Commission

Amendment

9. ‘polyols’ means alcohols containing more than two hydroxyl groups;

9. ‘polyols’ are defined as carbohydrates which are reduced mono-, di-, oligosaccharides or polysaccharides and which are listed as permitted sweeteners;

Or. {EN}en

Justification

While the Commissions proposal is technically correct, it provides two distinct disadvantages. When referring to "alcohols", polyols are food additives and are considered as such at international level. They are included in the General Standard of Food Additives of the Codex Alimentarius. Part of the polyols that are produced in the EU are exported in third-countries. The introduction of a reference in a legal text that polyols means alcohols may lead to a regrettable consumer misunderstanding in those countries where consumption of alcohol is prohibited on religious grounds. Such reference may also have consequences from a trade perspective, bearing in mind the restrictive legislation and specific custom taxes that apply to alcohol imports in certain third countries.

Actually, the definition of “polyol” in the context of this Regulation specifically refers to those polyol substances authorised as sweeteners in foods. Certain substances, though complying with the chemical definition (e.g. glycerol) do not show the nutritional properties acknowledged for the polyols that are authorised as sweeteners in food.

Therefore, acknowledging that the absence of an explicit definition of polyols in the current EU food legislative framework has never been problematic because polyols are de facto characterised by detailed specifications, the polyol producers consider that there is no reason to introduce a definition for polyols in the proposed Regulation on the provision of food information to consumers, which would bring nothing else but problems.



Amendment 656

Peter Liese

Proposal for a regulation

Annex I – point 11





Text proposed by the Commission

Amendment

11. ‘salt’ means the salt content calculated using the formula: salt = sodium × 2,5;

11. sodium means the total amount of

sodium in a given food;

Or. {EN}en

Justification

Salt content” and “salt content equivalent” do not have the same meaning; “salt content” is the real salt amount implemented in the food; “salt content equivalent” is a theoretical amount of salt calculated from the total amount of sodium in the food.





Amendment 657

Avril Doyle

Proposal for a regulation

Annex II – point 1 – point d





Text proposed by the Commission

Amendment

(d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other beverages containing more than 1,2 % by volume of alcohol.

(d) cereals used for making alcoholic distillates.

Or. {EN}en

Justification

The amendment is necessary to make the exception more explicit and to bring it in line with the EFSA Opinion. The original wording could lead to products being labelled as allergenic when, as the EFSA Opinion shows; they do not contain any allergenic material. The Commission agrees that the current wording needs to be amended so as to ensure vulnerable consumers are not misled.



Amendment 658

Avril Doyle

Proposal for a regulation

Annex II – point 7 – point a





Text proposed by the Commission

Amendment

(a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other beverages containing more than 1,2 % by volume of alcohol;

(a) whey used for making alcoholic distillates.

Or. {EN}en

Justification

The amendment is necessary to make the exception more explicit and to bring it in line with the EFSA Opinion. The original wording could lead to products being labelled as allergenic when, as the EFSA Opinion shows; they do not contain any allergenic material. The Commission agrees that the current wording needs to be amended so as to ensure vulnerable consumers are not misled.





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