T.C.
TARIM ve KÖYÝÞLERÝ BAKANLIÐI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs 
Authorization Law: Turkish Food Codex
The Official Gazette: 25.08.2002-24857
Communication No : 2002/58
The Official Gazette: 29.01.2004/25361
Communiqué on the Amendment of the Turkish Food Codex - Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs
The Official Gazette: 22.01.2006/26057
Objective
Article 1 – The objective of this communiqué is to determine the rules for general labelling and nutrition specific labelling of foodstuffs presented to ultimate consumers as well as the rules relating to the promotion and advertising.
Scope
Article 2 – This communiqué covers foodstuffs excluding natural spring, natural mineral, drinking, processed drinking, processed mineral water and medical waters and artificial sodas, and those foodstuffs, which are intended for supply to restaurants, hospitals, canteens and similar wholesale foodstuff suppliers.
Legal Basis
Article 3 – This communiqué has been prepared in accordance with “the Turkish Food Codex Regulation”, published in the Official Gazette dated 16/11/1997 and reitareted number 23172.
Definitions
Article 4 – In this Regulation,
Anti-oxidants mean substances, which prolong the shelflife of foodstuffs by preventing deterioration caused by oxidation such as fat rancidity and colour changes fats and oils rendering bitter and changing the color etc. by oxidation.
Acids mean substances, which increase acidity and / or give a sour taste to foodstuff.
Acidity Regulators mean substances which change or control acidity or alcalinity of foodstuffs.
Nutritients mean substances, which provide energy that is needed for growth, development and sustaining life, lack of which cause typical biochemical or physiological changes and which are consumed as food ingredients.
Nutrition Claim means any representation and any advertising message, which states if any specific foodstuff provides any given caloric values or not, if it provides at a low or high level, states, implies or suggests if it has a particular nutritional value or not or if it contains nutrientsor not or that it contains such at a low or high rate.
Nutritional Reference Values mean the amount of nutrients that is recommended for daily intake by healthy adults.
Nutrition Labelling means appearing of information on the labelling relating to energy value and protein, carbon hydrate, fat, fiber, sodium and the vitamins and minerals listed in this Communiqué.
Ingredients means substances, including additives which are used in the production and preparation of a foodstuff and are present in the final products even in a different form.
Gross Weight means the total weight of the foodstuff including its package.
Pollyunsaturated Fatty Acids means fatty acids having one or more double bond in their molecular structure.
Dispersion Package means the package in which the foodstuff is placed in a packaged or unpackaged manner in order to facilitate storage, loading, unloading and transport.
Saturated Fatty Acids mean fatty acids not containing double bonds.
Bulk means the method of putting packaged or unpackaged foodstuffs on sale in containers that is suitable for their properties.
Low Energy Food means those foodstuffs which contain energy less than 40 kilocalories in 100 grams in the case of solid foodstuffs and energy less than 20 kilocalories in 100 mililiters in the case of liquid foodstuffs, respectively.
External Packages mean the protective and transport / handling material and packages in which foodstuff is placed as more than one unit at the end of the production to present it to consumers with or without inside packages.
EC – European Community – Code means the code numbers which are determined by the European Union for each food additive.
Emulsifiers mean those substances, which provide a homogenous mixture of two or more different phases such as oil and water or which keep it stable.
Emulsifying Salts mean substances, which provide homogenous dispersion of oils and other ingredients by converting proteins in cheese to a dispersed form.
Energy Reduced Food means foodstuffs the energy value of which has been reduced by at least 25 % compared with the original foodstuff or similar products.
Label means introduction declarations, which contain all kinds of written or printed information, brand names, stamps and signs introducing a foodstuff and which is presented with the foodstuff or printed on its package.
Labelling means the operation of presenting the introductory statements that belong to the foodstuff and are prepared in different manners, together with the foodstuff.
Production Under Contract means production based on a contract and permission mutually concluded between natural persons and legal entities which produce foodstuffs or let them produced under a contract before production starts.
Food Additives mean substances which are not consumed as food on their own, which are not used as food raw material and/or processing aid, which have nutritional value or not on their own, which can have residues or derivatives in the manufactured foodstuffs during the process used as required by the selected technology and which are permitted to be used for purposes of preserving, correcting the sweetener, smell, appearance, structure and other properties of foodstuff or preventing any undesired changes in them during preparing, classifying, processing, packaging, transporting and storing it.
Foodstuffs mean all kinds of raw, semi or fully processed substances, which can be eaten and drunken by people, including liquors / drinks and chewing gums, excluding tobacco and those used only as medicine.
Bulking Agents mean substances which contribute to the volume of a foodstuff without contributing to its available energy value.
Raw Material means products which are used in production of foodstuffs and obtained from harvesting, cutting, milking, hunting and collecting / picking up.
Internal Package means protective material and its package into which food substance is placed during production for presenting to consumers in a unit, regardless of whether it is directly in contact with the food substance or not.
Propellants mean gases other than air, which ensure that a foodstuff gets out of its container.
Gelling Agents mean those substances, which form a different texture in a foodstuff by forming a gel.
Raising Agents mean substances or combinations of substances, which increase the volume of dough by forming gas.
Carbohydrates mean all carbohydrates including polyols, which are metabolized in human body.
Source Value means containing of recommended daily allowance of any nutrient of a foodstuff at a certain ratio.
Thickeners mean substances which increases the viscosity of a foofstuff.
Preservatives mean substances, which provide prolonging the shelflife of foodstuffs by preventing deterioration by microorganisms.
Foaming Agents mean substances, which ensure homogenous dispersion of all gaseous phase in liquid or solid foodstuffs.
Anti-foaming Agents mean substances, which reduce or prevent foaming.
Fiber means non-digestive part of edible plant and animal origin substances, in the human digestion system.
Minerals mean micro nutrients, which have significant functions for regular functioning of the body keeping it fit and healthy.
Modified Starches mean substances which are obtained by subjecting to one or more chemical treatments of edible starches, regardless of whether or not they have been subjected to a physical or enzymatic treatment, thinning or bleaching by acid or alkali.
Humectants mean substances, which prevent foodstuffs from being affected and getting dried in a medium having a low degree of humidity or promote the dissolution of powder foodstuffs in an aqueous medium.
Net Quantity: means the amount of foodstuff in a package excluding packaging material.
Average Value means the best value which is represented for a given foodstuff by taking into account the fact that its nutrients varies from their actual values depending on season, consumption trend and other factors.
Pre-packaged Foodstuff: means any packaging unit containing foodstuff or its package before it is presented to consumer and to mass caterers put on sale in such a manner making it impossible for the package to be opened or changed disregarding if it contains the foodstuff entirely or partially.
Food for Particular Nutritional Uses means foodstuffs including infants and young children’s food, are prepared or formulated in order to meet special nutritional requirements that emerge because of particular physiological conditions and / or diseases, which are easily distinguishable from foodstuffs produced for normal consumption for their peculiar combinations or production stages, which conform to the nutritional purposes as indicated by statements thereof and which are presented for consumption in such a manner pointing to this conformity.
Glazing Agents mean substances including lubricants which, when applied to the external surface of foodstuff, impart a shiny appearance or provide a protective layer.
Lot means a group of product samples or packages, which are produced under the same conditions and at the same time and which have same packages, package size, class, type, kind and dimensions.
Lot Size means the number of unit packages in a lot.
Protein means the protein content, which is calculated by multiplying the total nitrogen in foodstuff by the protein factor peculiar for that foodstuff.
Shelf Life means the period during which foodstuff can preserve its quality characteristics under suitable conditions from the date of production.
Colours mean substances, which are not consumed as foodstuffs as such on their own or not used as ingredients in foods, added to food as colour enhancers and / or colour regulators.
Firming Agents mean substances, which keep tissues of fruits and vegetables firm or crisp, or provide gel formation by interacting with existing gelling agents or reinforce it.
Expiry Date means the date, which determine the durability during which the foodstuff retains its specific properties when properly stored.
Stabilisers mean substances, which preserve the stability of foodstuffs, homogenous dispersion of phases and colour of foodstuff or reinforce them.
Drained Weight means the weight of the rest part which remains after the liquid part of the foodstuffs in the package is drainedoff by appropriate methods.
Sugar means mono and disaccharides excluding polyols.
Sweeteners mean substances which impart a sweet taste to foodstuffs, excluding for sugar.
Mono Unsaturated Fatty Acids mean fatty acids which contain only one double bond in the form of cis.
Anti-caking Agents mean substances, which reduce or prevent the tendency of food particles to adhere to one another.
Flour Treatment Agents mean substances other than emulsifiers, which are added to flour or dough for improving or enhancing its processing and baking quality.
Vitamins mean organic substances, which are necessary for maintaining normal growth and sustaining life.
Fat means all the lipids including phospholipids.
Rules for Labelling and Marking
Article 5 – The rules regarding labelling are indicated below:
a) It is compulsory to state a labelling on the package of every foodstuff put on sale.
b) Information on the labelling of a foodstuff must be expressed in a full, correct and understandable manner.
c) Labelling language must be Turkish. Other official languages that are internationally recognized can also be used.
d) All the lettering must be in an indelible character; color and size for easy reading and it must be printed, fixed or glued to the package firmly. In addition, other writing must not cover information that must be included on the labelling or pictures and it must not be cut off.
e) The labelling, package and shape of the foodstuff must not be in such a manner, which is false, misleading or creating a wrong impression on the basis of the character, nature, composition, specifications, combination, quality, origin and production methods of the foodstuff, making references to any effects and properties it does not possess and they must not contain any pictures, figures and the like misleading consumers. These points also apply for promotion and advertising of the foodstuff.
f) The labelling of any foodstuff including special nutritional foodstuffs for particular nutritional uses shall not contain any statements indicating or implying that the foodstuff in question has properties to prevent illnesses, to cure and treat illnesses.
g) Nutrition labelling is compulsory for foodstuffs for particular nutritional uses and those foodstuffs, which have been declared to be subject to changes in their composition; it is not compulsory for other foodstuffs.
h) Where nutrition labelling is provided the information to be given shall be declared according to the given format under Group 1 and Group 2.
Group 1 – Energy Value
The amount of protein, carbohydrate and fat
Group 2 – Energy Value
The amounts of protein, carbohydrate, sugars, fat, saturated fats, fibre and sodium
ý) Where a nutrition claim is made for sugars, saturated fatty acids, fibre and sodium, the information is provided according to Group 2.
i) The energy value to be claimed is calculated by using the conversion factors in Annex 1.
j) Nutrition labelling may also include the amounts of starch, polyols, mono unsaturated fatty acids, poly unsaturated fatty acids, cholesterol and one or a few of the minerals and vitamins listed in Annex 2.
k) When a nutrition claim is made, the declaration of substances which are components of one of nutrients indicated in paragraphs (h) and (j) or belong to it, is compulsory.
Where poly unsaturated and/or mono unsaturated and/or the cholesterol rate is given the amount of saturated fatty acids must also be indicated on the labelling. In this case, the indication of the amount of saturated fatty acids on the labelling is not considered a nutrition claim pursuant to paragraph (ý).
l) Reductions achieved in energy or fat values of at least 25 % must be expressed with a phrase “reduced” or an equivalent phrase.
m) In case table salt is not added to the products that are produced by adding salt in a traditional manner, the phrase “no salt has been added” must be inserted.
n) As indicated in Annex 3, the amount of nutrients must be expressed for each 100 g or 100 ml or for each package in case of single portion packages, for the quantity in question if the amount is stated for one use or for the portion if how many portions are contained by a package is indicated. However, vitamins and minerals must meet at least 15 % of Nutrition Reference Values specified by Annex 2 so that they can be included in this schedule.
o) Information on vitamins and minerals must be given as a percentage of the recommended daily allowance given in Annex 2 for the quantities specified in subparagraph (n).
Recommended daily allowance for vitamins and minerals can be given in a graphical form.
p) When sugars and/or polyols and/or starches are stated, this statement must be made according to the form provided in Annex 3 immediately follow the declaration of the carbohydrate.
r) When the type and/or amount of fatty acid and/or cholesterol rate is declared, this declaration must be made according to the form provided in Annex 3 immediately follow the declaration of total fats.
s) The declared values are quoted as average values by taking the following information as a basis:
- The manufacturer’s analysis of the food.
- Calculation from actual average value or its known value of the ingredients used.
- Calculation from generally recognized data
t) The information covered by nutrition labelling must be given in one place and in the form of a table. If the labelling surface is not appropriate, the information can be given in a linear form as well. Such information must be printed on an easily seen place in legible and indelible manner.
u) The conditions set out in Annex 4 must be taken into account in the declarations on the nutrients in the composition of the foodstuff.
These conditions are not applied for drinking water and food supplements.
v) For products meeting the minimum source value out of the values provided in the nutrients table, nutritional statements related to the functions of nutrients in the body can be included.
Labelling Information
Article 6 – Compulsory information which must be included in the labelling of the foodstuffs are indicated below:
a) Name of the foodstuff
b) List of ingredients
c) Net quantity
d) Names, registered mark, addresses of the manufacturer and packager and place of production
e) Expiry date
f) Lot number and/or serial number
g) Date and number of production permission, registration number or date and number of import control certificate
h) Country of origin
ý) Instructions for use and / or storage conditions if necessary
i) Quantity of alcohol for beverages containing more than 1.2 % alcohol by volume
Information covered by subparagraphs (a), (c), (e) and (i) must be on the same place of the labelling of the foodstuffs.
Definitions of Labelling Information
Article 7 – The definitions for the information that is compulsory for inclusion in the labellings of the foodstuffs are provided below:
a) Name of the Foodstuff: It must be indicated together with the name of the foodstuff or if such a name does not exist, sufficient and correct information must be presented to consumer providing an explanatory definition. No trade (name) title, trademark or names not reflecting the contents of the product can be used as the name of that product.
For products that are specially processed or under certain physical conditions, applied processes or physical conditions must be stated together with the name of the product.
b) Ingredients: Raw materials and food additives, which are used in production or preparation of foodstuffs and which are present in the final product even in altered form, must be indicated on the labelling in descending order according to the quantities used during production. The following provisions are applied for the statement of the ingredients of foodstuff:
- The ingredients which may be indicated by the group name in the list of ingredients are specified in Annex 5.
- If a food ingredient consists of two or more ingredients, a parenthesis must be opened immediately next to it as it is indicated in the list of ingredients on the labelling of the final product and its own ingredients must be indicated in descending order. However, the ingredient for which a definition is in place under legal arrangements and which is less than 25 % in terms of quantity in the final product does not need to be explained in parenthesis. Additives that are contained in this ingredient and have a technological function in the final product must absolutely be stated.
- It is not compulsory for those food additives which are carried from food ingredients and which have no technological functions in the final product, processing aids, carriers of food additives and aromatic agents and the ingredients which are first moved away from the environment of food processing temporarily and later added to the environment in a manner not exceeding the quantity in its original form to be stated in the list of ingredients.
- The products, which are not compulsory to have a list of ingredients in their labelling, are indicated below:
- Products which consists of a single ingredient and which has a name expressing about their ingredients clearly
- Fresh fruits and vegetables including potatoes, which have been peeled and cut into pieces and subjected to similar treatments.
- Carbonated waters, which have clearly indicating definitions that they have been carbonated.
- Fermentation vinegars which is obtained from a single product and into which no other ingredient has been added.
- Cheese, butter, fermented milk and cream, excluding fresh cheese and processed cheese, into which no ingredient has been added other than lactic products, enzymes and micro organism cultures or the salt needed for the manufacture.
- In the declaration of added water and volatile substances in the list of ingredients, their quantities in the final product are taken into account. The amount of added water is calculated by subtracting the weight of the ingredients except water from the total weight of the final product. However, if the quantity of water and volatile substances calculated in this manner does not exceed 5 % in the final product, it is not compulsory to be stated in the list of ingredients.
- It is not compulsory for water or filling material, which is first removed from the structure of any ingredient and then is added for the purpose of recycling water during production, to be stated in the list of ingredients.
- While the ingredients of dehydrated or concentrated foods to be consumed by preparing water addition are listed, their forms ready for consumption are taken into account and they are listed under the heading “ingredients of the product ready for consumption”.
- In case of any one of the items of the ingredients of a mixture containing various fruits and vegetables of almost same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase “in variable proportion of……”
- In case of any one of the items of the ingredients of a mixture containing various spices and herbs of almost the same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase “in variable proportion of……”
- Because it has potential to contain gluten, starch contained in the ingredients must absolutely be stated with its vegetable origin.
- It is compulsory that the net amount of the main ingredient or group of ingredients, which is mentioned jointly with the foodstuff or which is highlighted by words, pictures or graphics on the labelling and which thus distinguish it from other similar products is stated on the labelling. Percentage rate of the ingredient or group of ingredients which is added at the stage of the production must be stated immediately next to the name of the foodstuff or in the list of ingredients together with the relating ingredient.
- Even if it is mentioned with the product, it is not compulsory for the net weights of ingredients or groups of ingredients such as spice and herbs mixtures that are added in a small amount at the stage of production to give aroma to food, to be indicated.
- Food additives must be indicated together with their functions according to the classification in Annex 6 of this Regulation or with EC codes. If the additives used have more than one function, its function in the subject food is then indicated. However, modified starches must absolutely be indicated by their vegetable origin.
- Flavourings must be designated as “natural”, “natural equivalent” or “artificial”.
- If there is a sweetener in the foodstuff, a phrase: “contains sweetener” must be included; if there are both sugar and sweetener, a phrase reading: “contains sugar and sweetener” must be inserted; if polyol of more than 10 % is added to the foodstuff, a phrase reading: “excessive consumption may lead to laxative effect” must be used; if there is aspartame in the sweetener used, there must be a phrase: “contains fenyl alanine”.
c) Net Quantity:
- It must be indicated in liquid foodstuffs in units of volume.
- For foodstuffs that are sold as items, quantities must be indicated as the number of items provided that they clean easily be seen and counted.
- The drained weight must be given for the solid foodstuffs that are prepared in liquid.
- If two or more separate packages containing the same product in the same quantities are presented for sale in a single package, the number of the packages inside and their net weights must be indicated on the labelling. However, if the individual packages is in a position allowing it to be seen and counted from outside and if the information regarding the net quality on any of them can be seen from outside, it is not compulsory to indicate the number and net quantity on the outside package.
- If two or more individual packages which cannot be sold separately is presented for sale in a single package, the total net quantity must be indicated.
- If there are significant losses in the volume or mass of the products which are sold by number or weight until they reach consumers, it is not compulsory the net quantity for such products.
- It is not compulsory to indicate the net quantity for products presented for sale in quantities less than 5 g or 5 ml excluding spices and herbs.
- Net quantity and drained weight of foodstuffs must be stated according to the metric system and their net quantities must conform to Annex 7 excluding those products sold to caterers or food production places.
d) The name and address of the manufacturer and the place of production: The business name, address, registered trademark of the manufacturer or packager or importer or exporter or distributor and place of production must be stated.
In case of production based on contract, the name and address of the manufacturer must be indicated.
e) Expiry date: It is determined according to the following rules:
1- The expiry date of the foodstuff must be indicated in terms of day, month and year without being coded in the following manner.
| Shelf life | Expiry Date |
| Shorter than 3 months | dayand month |
| Between 3 to 18 months | month and year |
| Longer than 18 months | year |
2- In accordance with shelf lives given in the first indent, expiry dates can be indicated in terms of day, month and year or month and year using the following phrase.
“It must be consumed until ……….”
3- The phrase: “It must be consumed before ……..” must be incorporated for those foodstuffs which may quickly deteriorate microbiologically under normal conditions or after they are unpacked. The date that is stated in terms of day and month and shall be incorporated on the labelling is the last day for consumption of product. This statement must compulsorily be stated for the foodstuffs which may deteriorate quickly such as dairy products, cooked products which are consumed without being heated, smoked or cured fish or meat products ready for eating, ready-to-consume foods, uncooked and semi-cooked pastry products, products of poultry or fishery products and refrigerated products which are packaged by vacuum and modified atmosphere.
4- If the indicated expiry date of the foodstuff depends on the special storage conditions, these conditions must be indicated beside the expiry date.
5- The products which the indication of the expiry date not be required are listed in Annex 8.
f) Code number, if it present, lot and/or serial number and/or serial number, code number if it is present, must be indicated.
g) Date and number of production permission, registration number or import control certificate date and number: The date and number of production permission and registration number or import control certificate date and number which are issued by the relevant Ministry must be indicated on the labelling.
h) Country of origin: It must be indicated as “Turkish Product” or “TM”. The name of the country must be specified for imported foodstuffs.
ý) Instructions for use and/or storage conditions if necessary: In cases where there is a need for pre-consumption operation, necessary preparation instructions to ensure correct use must be indicated on the table clearly. If the foodstuff requires special storage conditions apart from the indication of expiry date or shelf life, such conditions and instructions for use under such conditions must be indicated on the labelling.
i) The quantity of alcohol must be indicated for beverages containing more than 1.2 % alcohol by volume.
Labelling of Pre-packaged Foods
Article 8 – Information provided by Article 2 must be present on the labelling of pre-packaged products or on a labelling attached onto it.
Labelling of Small Packaged Foods
Article 9 – The information prescribed in the subparagraphs (a), (c), (e) of Article 6 must be available on the same side of packages or containers for the largest surface of which is less than 10 cm2 and of recyclable glass bottles which are indelibly marked and which therefore does not exist any labeling.
Labelling of the External Packages
Article 10 – The general provisions for labelling of the external packages are indicated below:
a) Name of the foodstuff: The commonly used name of the foodstuff or definitions such as type, kind, nature, etc., which determine its nature in addition to the name of the foodstuff.
b) Expiry date of the foodstuff: The expiry date of the foodstuff must be indicated.
c) Name and address of the manufacturer and place of production: The business name, full address, registered trademark of the manufacturer or packager or importer or exporter or distributor and place of production must be stated.
d) Lot and/or serial number, code number, if it is present: Lot and/or serial number code number, if it is present, must be indicated.
e) Number of inside packages: Number of inside packages must be indicated.
f) If the information on the inside package can be seen from the external package, it is not compulsory to write it on the external package.
g) If the number of the inside packages can easily be seen and counted from outside, it is not compulsory to indicate the number.
Labelling of the Dispersion Packages
Article 11 – The information which must be indicated on the labellings of the dispersion packages so that foodstuffs can be transported easily and safely and they can be noticed easily when they reach their final destinations, is indicated below:
a) Name of the foodstuff
b) Gross weight
c) Number of packages it contains
Bulk Foods
Article 12 – In the case of consumption and transportation of the foodstuffs presented to sale as bulk foods labelling containing information which is compulsory for inclusion on the labelling according to Article 2 must be placed on the dispersion packages and labellings containing the name of the foodstuff, name and address of manufacturer, country of origin, expiry date and lot and/or serial number code number if it is present as far as such information is concerned must be present on a location easily seen by the consumer or they must be made available to consumers with foodstuff.
Compliance with European Union
Article 13 – This communiqué has been prepared within the framework of compliance with European Union in accordance with the Commission Directives: 2000/13/EEC on “Approximation of the Laws of the Member States Relating to Labelling, Presentation and Advertising of Foodstuffs” and 90/496 on “Nutrition Labelling for Foodstuffs” and 80/232/EEC on “Approximation of the Laws of the Members States Relating to the Ranges of Nominal Quantities and Nominal Capacities Permitted for Certain Prepackaged Products”.
Registration and Inspection
Article 14 – Presently active establishments producing and selling any kinds of foodstuff are obligated to obey to the provisions relating to Labelling and Marking Rules set out by this Communiqué during registration, importation, control and inspection. The establishments that do not obey to these provisions are subject to legal procedure according to the provisions of the Decree Law No 560, dated 24/6/1995 on Production, Consumption and Inspection of Foodstuffs.
Inspection
Article 15 – The provisions of this Communiqué are inspected by the Ministry of Agriculture and Rural Affairs and the Ministry of Health according to the provisions of the Decree Law No. 560,
Provisional Article 1 - The establishments which are currently active and which produce and sell the products covered by this Communiqué are obliged to obey the provisions of this Communiqué within six months. Any establishments failing to carry out the necessary arrangements within this time are not allowed to continue operation. These producing and selling establishments are subject to legal procedure according to the provisions of the Decree Law No 560.
Enforcement
Article 16 – This Communiqué enters into force on the date of publication.
Execution
Article 17 – The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
ANNEX 1
ENERGY CONVERSION FACTORS
| Carbohydrate (excluding polyols) | 4 kcal/g - 17 Kj/g |
| Polyols | 2.4 kcal/g- 10 Kj/g |
| Protein | 4 kcal/g - 17 Kj/g |
| Fat | 9 kcal/g - 37 Kj/g |
| Ethyl alcohol | 7 kcal/g - 29 Kj/g |
| Organic acid | 3 kcal/g - 13 Kj/g |
ANNEX 2
NUTRITION REFERENCE VALUES
| Protein | (g) | 50 |
| Vitamin A | (µg) | 800 (1) |
| Vitamin D | (µg) | 5 |
| Vitamin E | (mg) | 10 |
| Vitamin C | (mg) | 60 |
| Thiamin | (mg) | 1.4 |
| Riboflavin | (mg) | 1.6 |
| Niacin | (mg) | 18 |
| Vitamin B6 | (mg) | 2 |
| Folic acid | (µg) | 200 |
| Vitamin B12 | (µg) | 1 |
| Biotin | (µg) | 0.15 |
| Panthotenic acid | (mg) | 6 |
| Calcium | (mg) | 800 |
| Phosphorus | (mg) | 800 |
| Magnesium | (mg) | 300 |
| Iron | (mg) | 14 |
| Zinc | (mg) | 15 |
| Iodine | (µg) | 150 |
ANNEX 3
DECLARATION OF ENERGY AND NUTRÝENTSON THE LABELLÝNG
| Energy and Nutrients | Quantity per 100 g or per100 ml or per portion |
| Energy (kcal and Kj) | |
| Protein (g) | |
| Fats (g) | |
| Mono unsaturated fatty acids (g) | |
| Poly unsaturated fatty acids (g) | |
| Saturated fatty acids (g) | |
| Cholesterol (mg) | |
| Carbohydrates (g) | |
| Sugars (g) | |
| Polyols (g) | |
| Starch (g) | |
| Fiber (g) | |
| Sodium (mg) | |
| Vitamins (mg) | |
| Minerals (mg) |
1 µg Vitamin A (Retinol) = 6 µg ß – Caroten
ANNEX 4
NUTRITION CLAIMS RELATING NUTRIENTS
| Component | Claim | Condition |
| Energy | Low Energy Free |
Less than 40 kcal (170 Kj) per 100 g of solid food |
Fat |
Low Fat Free |
Less than 3 g per 100 g of solid food Less than 0.5 g per 100 g of solid food or 100 ml of liquid food |
Saturated fat |
Low (1)
Saturated Fat Free |
Not less than 1.5 g per 100 g of solid food Less than 0.1 g per 100 g of solid food and 100 ml of liquid food |
Cholesterol
|
Low (1)
Cholesterol free |
Less than 0.02 g per 100 g of solid food Less than 0.005 per 100 g of solid food or per 100 ml of liquid food Both claims must meet the conditions for low saturated fat |
Sugars |
Sugar free |
Less than 0.5 g per 100 g of solid food or per 100 ml of liquid food |
Sodium |
Low |
Less than 0.12 g per 100 g |
Fiber (g) |
Source |
Not less than 3 g per 100 g or 1.5 g per 100 kcal |
Protein |
Source
High |
Not less than 10 % of the Nutrition Reference Value per 100 g of solid food Two times of the values for source |
Vitamins and Minerals |
Source
High |
Not less than 15 % of the Nutrition Reference Value per 100 g of solid food Two times of the values for source |
(1)Trans fatty acids must also be taken into account.
ANNEX 5
INGREDIENTS, WHICH CAN BE INDICATED BY THE NAME OF THE GROUPIN THE LIST OF INGREDIENTS
DEFINITIONS
|
NAME of GROUPS
|
|
| Refined oils other than olive oil, pig fat, cattle fat | Together with the phrase “vegetable” or “animal” or - With the specific vegetable or animal origin ad - “Oil” together with the phrase, hydrogenated for hydrogenated oil. |
|
| Mixtures of flour consisting of two or more species cereal | “Flour” together with the list of the cereals from which it is obtained in descending order | |
| Starches and starches which are modified by physical means or by enzymes | “Starch” | |
| All species of fish which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description | “Fish” | |
| All types of cheese which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description | “Cheese” | |
| All spices not exceeding 2 % of the foodstuff by weight | “Spice ‘or spice mixtures’” | |
| All herbs or plants of herbs not exceeding 2 % of the foodstuff by weight | - “Herbs ‘or ‘herbs mixtures’” | |
| All types of gum mixtures used in production of gum base for chewing gum | - “Gum base” | |
| All types of sucrose | “Sugar” | |
| Anhydrous dextrose and dextrose monohydrates | “Dextrose” | |
| Glucose syrup and dried glucose syrup | - “Glucose syrup” | |
All types of milk proteins such as casein, caseinates and whey protein and their mixtures |
- “Milk proteins” |
|
Pressed or refined cocoa butter |
- “Cocoa butter” |
|
Crystallised fruits not exceeding 10 % of the weight of the foodstuff |
- “Crystallised fruit” |
|
All the vegetable mixtures not exceeding 10 % of the weight of the foodstuff |
- “Vegetables” |
|
All types of wine |
- “Wine” |
|
Isolated, concentrate and textured soy protein |
- “Soy protein” |
ANNEX 6
CLASSIFFICATION NAMES OF FOOD ADDITIVES
| Antioxidants | |
| Flavour enhancer | |
| Acid | |
| Acidity regulators | |
| Emulsifier | |
| Emulsifying salts (1) | |
| Bulking agent | |
| Propellent gas | |
| Gelling agent | |
| Preservatives | |
| Thickener | |
| Raising agent | |
| Anti-foaming agent | |
| Foaming agents | |
| Modified starch (2) | |
| Humectant | |
| Glazing Agent | |
| Colour | |
| Stabiliser | |
| Firming Agent | |
| Sweetener | |
| Flour treatment agent |
(1)Only for processed cheeses and products based processed cheeses
(2)Specific name or EC Code need to be indicated
ANNEX 7
NET QUANTITIES OF THE FOODSTUFFS PRESENTED TO CONSUMERS IN PACKAGES
1- Net Quantities of the Foodstuffs Which Are Sold by Weight (g)
1.1. Butter, margarines, animal fats and vegetable oils, low fat content substances spread on bread in an impulse manner
125 – 250 – 500 – 1000 – 1500 – 2000 – 2500 – 5000
1.2. Fresh cheeses other than “petits suisses” type and similar packed cheeses
62.5 – 125 – 250 – 500 – 1000 – 2000 – 5000
1.3. Table salts
125 – 250 – 500 – 750 – 1000 – 1500 – 5000
1.4. Icing sugar, golden brown or brown sugar, candy sugar, crystal and cut sugar
125 – 250 – 500 – 750 – 1000 – 1500 – 2000 – 2500 – 3000 – 4000 – 5000
1.5. Cereal products excluding baby products
1.5.1. Cereal gritz, pastes, semolina and flours and oat pastes excluding boiled and pounded wheat in 1.5.4
125 – 250 – 500 – 1000 – 1500 – 2000 – 2500(1) – 5000 – 10000
1.5.2. Types of macaroni
125 – 250 – 500 – 1000 – 1500 – 2000 – 3000 – 4000 – 5000 – 10000
1.5.3. Rice, varieties of boiled and pounded wheat and dry pulses
125 – 250 – 500 – 1000 – 2000 – 2500 – 5000
1.5.4. Corn flakes and similar foodstuffs which are produced by swelling or roasting cereal products
250 – 375 – 500 – 750 – 1000 – 1500 – 2000
1.6. Dried vegetables and fruits (2)
125 – 250 – 500 – 1000 – 2000 – 5000 – 75000 – 10000
1.7. Ground or ungrounded roasted coffee, wild chicory substitutes excluding Turkish coffee
125 – 250 – 500 – 1000 – 2000 – 3000 – 4000 – 5000 – 10000
1.8. Frozen foods
1.8.1. Vegetables and fruits and pre-prepared potatoes for potato chips
150 – 300 – 450 – 600 – 750 – 1000 – 1500 – 2000 – 2500
1.8.2. Fried or non-fried fish fillets and fish portions
100 – 200 – 300 – 400 – 500 – 600 – 800 – 1000 – 2000 – 2500
1.8.3. Fish chops
150 – 300 – 450 – 600 – 900 – 1200 – 1500 – 1800
2- Net Quantities of the Foods Sold by Volume (ml)
2.1 Ice creams of more than 250 ml, excluding ice cream, for which volume is not determined according to container
300 – 500 – 750 – 1000 – 1500 – 2000 – 2500 – 3000 – 4000 – 5000
ANNEX 8
PRODUCTS FOR WHICH INDICATION OF EXPIRY DATE IS NOT OBLIGATORY
- All fresh fruits and vegetables including potatoes, which are not subjected to any treatment such as cutting, peeling, etc., excluding sprouting seeds, legumes, etc.
- Wine, liqueur wines, sparkling wines, aromatised wines, such products obtained from fruits other than grapes and beverages which CN codes are 2206 00 9, 2206 0093 and 2206 00 99 and beverages produced from grape and grape musts
- Beverages containing 10 % or more by volume of alcohol.
- Vinegar
- Cooking salt
- Soft drinks, fruit juices, fruit nectars and alcoholic beverages which are supplied to mass caterers, have been packaged more than 5 liters.
- Bakers’ or pastry cook’ wares such as bread, cakes, cookies, bagels, buns, which given the nature of their content are normally consumed within 24 hours after production.
- Solid sugars such as crystallised and lumb sugars
- Confectionary products containing only flavoured and/or colored sugars
- Chewing gums and chewing products
- Ice cream served in portions
Official Gazette: 29/01/2004 – No. 25361
Communiqué on the Amendment of the Turkish Food Codex
Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs
(Communiqué No: 2004/5)
Article 1 – The phrase, “In this Regulation”, stated in the first paragraph of Article 4 of the Turkish Food Codex - Communiqué on Rules for General Labelling and Nutritional Labelling published in the Official Gazette dated 25/08/2002 and No 24857, has been amended to “In this Communiqué”.
Article 2 – The last paragraph of the indent (c) of Article 7 of the same Communiqué has been amended as follows and following paragraph has been added to the end of same indent:
“- The net quantity and drained weight of the foodstuffs must be stated according to the metric system.
- Except food production and mass consumption places, the nominal filling quantities of the foodstuffs, which are directly sold to consumer in packages, are determined according to the “Regulation Relating to the Ranges of Nominal Quantities and Nominal Capacities Permitted for Certain Prepackaged Products” 80/232/AT and the “Regulation Relating to the Making-up by Volume of Prepackaged Liquid Products” 75/106/AT published in the Official Gazette dated April 10, 2002 and no 24722 by the Ministry of Industry and Trade.
Article 3 – The last line of Annex 4 titled “Nutrition Claims Relating Nutrients” in the same Communiqué has been amended as follows:
| Vitamins and minerals | Source High |
Not less than 15 % of the Nutrition Reference Value per 100 g of solid food Two times of the values for source |
Article 4 – The footnote in Annex No 6 of the same Communiqué has been amended as follows.
“(1) Only for processed cheeses and products based processed cheeses
(2) Specific name or EC code is not obligatory to be indicated”
Article 5 – Annex 7 of the same Communiqué has been repealed and the subsequent annexes have been arranged accordingly.
Enforcement
Article 6 – This Communiqué enters into force on the date of publication.
Execution
Article 7 – The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
Official Gazette: 22.01.2006/26057
Communiqué on the Amendment of the Turkish Food Codex -
Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs Communiqué No (2006/3)
ARTICLE 1- Article 2 of the Turkish Food Codex – Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs, published in Official Gazette number 24857 and dated 25/08/2002, has been amended as follows.
“This Communiqué covers foodstuffs, excluding natural spring, natural mineral, drinking, processed drinking, processed mineral waters and medical waters, as well as foodstuffs which are indented for supply to restaurants, hospitals, canteens and similar wholesale of foodstuff suppliers.”
ARTICLE 2- The term “Label”, stated in the section of definitions under Article 4 of the same Communiqué which was amended by the Communiqué published in Official Journal number 25361 and dated 29/1/2004, has been deleted from the text; the definition for “Labelling” has been amended as follows, and the definition of “Compound Ingredient” has been inserted under the definition of “Ingredient”.
“Labelling means all written introductory statements which contain specific information, graphic matter or markings, specific denomination related to foodstuff, trade mark, brand name of the foodstuff, and which appears on the package of the food, or which is presented together with the food in the form of a document, statement or label,”
“Compound ingredient means an ingredient of a food which is itself made from two or more ingredients”
ARTICLE 3 – Paragraphs (e), (f) and (g) of Article 5 of the same Communiqué have been amended as follows and paragraph (y), given below, has been inserted under paragraph (v).
“e) The label, package and shape of the food must not be false, misleading or such that creates a false impression of the food’s nature, characteristics, composition, quantity, shelf-life, origin, and production methods; must not refer to effects and properties which the food does not possess; must not attest that the food is superior to foods that have similar characteristics; must not contain any graphic matter, figure or the like which can directly or indirectly lead to confusion by creating false impressions, or which can mislead the consumer, or make the consumer think that it is related to another foodstuff. The same also applies for the promotion and advertising of the foodstuff.
f) The labelling of any foodstuff including special nutritional foodstuffs for particular nutritional uses shall not contain any statements indicating or implying that the foodstuff in question has properties to prevent illnesses, to cure and treat illnesses. The same also applies for the promotion and advertising of the foodstuff.
g) Nutrition labelling; is not mandatory for foods unless a nutrition claim and/or health claim is made on their label, and in their presentation or advertising.”
“y) Health claims set out in ANNEX-9 can be made for foodstuffs which possess the properties below altogether, on condition that they ensure the nutrients stated in ANNEX-4:
- Foods that are consumed as part of the daily diet,
- Foods that show provide the claimed effect in the quantity normally intended to be consumed in the diet, excluding claims related to sugar,
- Beverages in which the alcohol content does not exceed 1.2% by volume,
- Foods, the composition of which contain no more than maximum amount of 3 g/100 g saturated fat, 400 mg/ 100 g sodium, 15 g/100 g added sugar,
- Foods, excluding vitamin C added fruit juices other than citrus, which, with no added vitamins and minerals, meet at least one of the vitamin A, vitamin C, calcium, iron, and protein values at a minimum rate of 10% of the daily recommended amount for the nutrition reference values set out in ANNEX-2.
- Foods that are not intended for particular nutritional uses”
ARTICLE 4- Paragraph (d) of Article 6 of the same Communiqué has been amended as follows.
“d) Name, registered trade mark and address of the manufacturer or packager company,”
ARTICLE 5- Paragraph (b), the third clause of paragraph (c), paragraph (d), and paragraph (i) of the Article 7 of the same Communiqué have been amended as follows; and paragraph (j) has been inserted under paragraph (i).
“b) Ingredients: Raw materials and food additives, which are used in production or preparation of foodstuffs and which are present in the final product even in altered form, must be indicated on the labelling in descending order according to the quantities used during production. The following provisions are applied for the statement of the ingredients of foodstuff:
- The ingredients which may be indicated by the group name in the list of ingredients are specified in Annex 5.
- The components in the compound ingredient are accepted as the ingredient of the food and may be written in the list of ingredients instead of the compound ingredient itself. However, if the compound ingredient is to be written in the list of ingredients, the composition thereof must be indicated alongside. Also, indication of the components of the compound ingredient is not mandatory if the compound ingredient:
- is defined in legislation and is less than 2% in the finished product,
- consists of a mixture of herbs and/or spices and is less than 2% in the finished product,
- is a food for which indication of the ingredients is not obligatory according to the legislation.
- Indicating the ingredients in the list of ingredients is not mandatory in the following cases;
- food additives which are carried from the ingredients of the food and which have no technological function in the final product,
- It is not compulsory for those food additives which are carried from food ingredients and which have no technological functions in the final product, processing aids,
- processing aids,
- substances which are not additives but just like processing aids, are used in the same way and for the same purpose, and which are present in the finished product even if in a altered form,
- carriers of food additives and aromatic agents and the ingredients which are first moved away from the environment of food processing temporarily and later added to the environment in a manner not exceeding the quantity in its original form.
- The products, which are not compulsory to have a list of ingredients in their labelling, are indicated below:
- Products which consists of a single ingredient and which has a name expressing about their ingredients clearly
- Fresh fruits and vegetables including potatoes, which have been peeled and cut into pieces and subjected to similar treatments
- Carbonated waters, which have clearly indicating definitions that they have been carbonated.
- Fermentation vinegars which is obtained from a single product and into which no other ingredient has been added.
- Cheese, butter, fermented milk and cream, excluding fresh cheese and processed cheese, into which no ingredient has been added other than lactic products, enzymes and micro organism cultures or the salt needed for the manufacture.
- In the declaration of added water and volatile substances in the list of ingredients, their quantities in the final product are taken into account. The amount of added water is calculated by subtracting the weight of the ingredients except water from the total weight of the final product. However, if the quantity of water and volatile substances calculated in this manner does not exceed 5 % in the final product, it is not compulsory to be stated in the list of ingredients.
- It is not compulsory for water or filling material, which is first removed from the structure of any ingredient and then is added for the purpose of recycling water during production, to be stated in the list of ingredients.
- While the ingredients of dehydrated or concentrated foods to be consumed by preparing water addition are listed, their forms ready for consumption are taken into account and they are listed under the heading “ingredients of the product ready for consumption”.
- In case of any one of the items of the ingredients of a mixture containing various fruits and vegetables of almost same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase “in variable proportion of……”
- In case of any one of the items of the ingredients of a mixture containing various spices and herbs of almost the same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase “in variable proportion of……”
- Because it has potential to contain gluten, starch contained in the ingredients must absolutely be stated with its vegetable origin.
- It is compulsory that the net amount of the main ingredient or group of ingredients, which is mentioned jointly with the foodstuff or which is highlighted by words, pictures or graphics on the labelling and which thus distinguish it from other similar products is stated on the labelling. Percentage rate of the ingredient or group of ingredients which is added at the stage of the production must be stated immediately next to the name of the foodstuff or in the list of ingredients together with the relating ingredient.
- Even if it is mentioned with the product, it is not compulsory for the net weights of ingredients or groups of ingredients such as spice and herbs mixtures that are added in a small amount at the stage of production to give aroma to food, to be indicated.
- Food additives must be indicated together with their functions according to the classification in Annex 6 of this Communiqué or with EC codes. If the additives used have more than one function, its function in the subject food is then indicated. However, modified starches must absolutely be indicated by their vegetable origin.
- Food flavourings shall be indicated as “flavour(s)” or by the name of the category or with the designation “….. flavoured” which defines the flavour in question.
If there is a sweetener in the foodstuff, a phrase: “contains sweetener” must be included; if there are both sugar and sweetener, a phrase reading: “contains sugar and sweetener” must be inserted; if polyol of more than 10% is added to the foodstuff, a phrase reading: “excessive consumption may lead to laxative effect” must be used; if there is aspartame in the sweetener used, there must be a phrase: “contains phenylalanine”.
- The list of allergenic ingredients, which the indication on the label is obligatory, is given in ANNEX-8. These ingredients must clearly be indicated on the label even if they are present in the finished product in an altered form. However if the name of the relevant ingredient appears together with the name of the foodstuff, there shall be no need for an additional expression. Nonetheless, an ingredient used in the manufacture of a foodstuff and contained within the foodstuff in its original form or in altered form, which is comprised of the ingredients listed in ANNEX-8, must be indicated on the label. The same rules also apply for alcoholic beverages.
- Where the ingredient is present in the finished product at a proportion of less than 2%, it may be included in the list, following the other ingredients, regardless of the quantity added.
- Ingredients which are similar or which can be substituted with each other and which are used in the preparation or in the manufacture of a foodstuff may be indicated in the list of ingredients with the expression “contains ….. and/or …..” provided that they do not alter the composition, nature or specified weight of the foodstuff and that at least of not more than two ingredients are present in the finished product at a proportion of less than 2 %. This provision shall not be applied for the ingredients or additives listed in ANNEX-8.”
“-Where a solid foodstuff is presented in a liquid medium within its package, the drained net weight of the foodstuff shall be indicated.”
“d) The name, registered trade mark of the manufacturer or packager and the address of the place of manufacture or packaging: business name, full address and registered trade mark of the manufacturer or packager, name and full address of the importer/exporter/distributor must be indicated.
If contract manufacturing/packaging is being performed, then the name and address of the company contracting out for manufacture/packaging must be indicated.”
“i) With respect to beverages containing more than 1.2 % by volume of alcohol; if they contain any of the ingredients listed in ANNEX-8, the label must include the expression “contains …..” following the designation of the ingredient. However, such an expression shall not be required if the said ingredient belongs to a specific category in the list of ingredients or if it is included in the name of the product.
j) Where wines, aromatized wines, aromatized wine-based beverages, aromatized wine-product cocktails and distilled alcoholic beverages contain any of the ingredients listed in ANNEX-8, the expression “contains …..” must be indicated on the label, following the designation of the relevant ingredient. However, such an expression shall not be required if the said ingredient belongs to a specific category in the list of ingredients or if it is included in the name of the product.”
ARTICLE 6- ANNEX-5 of the same Communiqué has been amended as follow.
“ANNEX 5
INGREDIENTS WHICH MAY BE DESIGNATED BY THE NAME OF THE CATEGORY IN THE LIST OF INGREDIENTS
| DEFINITION | NAME OF CATEGORY |
| Refined oils (other than olive oil, pig fat, cattle fat) | “Oil” together with |
Mixtures of flour obtained from two or more cereal species |
“Flour” |
| Starches (physically modified by means or by enzymes) | “Starch” |
All species of fish which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description |
“Fish” |
| All types of cheese which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description | “Cheese” |
| All spices not exceeding 2 % of the foodstuff by weight | “Spice(s)” or “mixed spices” |
| All herbs or plants of herbs not exceeding 2 % of the foodstuff by weight | “Herb(s)” or “mixed herbs” |
| All types of gum mixtures used in production of gum base for chewing gum | “Gum base” |
| All types of baked and crumbled cereal products intended for bakery | “Crumbs” or “rusks/biscuits” |
| All types of saccharose | “Sugar” |
| Anhydrous dextrose or dextrose monohydrate | “Dextrose” |
| Glucose syrup and anhydrous glucose syrup | “Glucose syrup” |
| All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof | “Milk proteins” |
| Pressed of refined cocoa butter | “Cocoa butter” |
| All types of wines | “Wine” |
ARTICLE 7- The designation “anti-caking agent” has been added to the last line of Annex-6 entitled “Classification Names of Food Additives” of the same Communiqué.
ARTICLE 8- ANNEX-8 and ANNEX-9 given below have been added to the same Communiqué following ANNEX-7 successively, and have been published in Official Gazette number 25361 and dated 29/1/2004.
“ANNEX 8
ALLERGENIC INGREDIENTS
| Ingredients | Excluded products |
| Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof | - Wheat based glucose syrups including dextrose - Wheat based maltodextrins - Glucose syrups based on barley - Cereals used in distillates for distilled alcoholic beverages |
| Crustaceans and products thereof | - |
| Eggs and products thereof | - Lysozym - produced from egg - used in wine - Albumin - produced from egg - used as fining agent in wine and cider |
| Fish and products thereof | - Fish gelatin used as carrier for vitamins or flavors - Fish gelatin or Isinglass used as fining agent in beer, cider and wine |
| Peanuts and products thereof | - |
| Soybeans and products thereof | - Refined soybean oil - Natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soybean sources - Vegetable oils derived from phytosterols and phytosterol esters from soybean sources - Plant stanol ester produced from vegetable oil sterols from soybean sources |
| Milk and products thereof (including lactose) | - Whey used in distillates for distilled alcoholic beverages - Lactitol - Milk (casein) products used as fining agents in cider and wines |
| Fruits in hard shell such as peanuts, hazelnuts and nuts; almond (Amygdalus communis L.), hazelnut (Corylus avellana), walnut (Juglans regia), cashew (Anacardium occidentale), pecan nut (Carya illinoiesis-Wangenh.-K.Koch), Brazil nut (Bertholletia excelsa), pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof | - Nuts in hard shell used in distillates for distilled alcoholic beverages - Nuts in hard shell used as flavor in distilled alcoholic beverages (almonds, walnuts) |
| Celery and products thereof | - Celery leaf and celery seed oil - Celery seed oleoresin |
| Mustard and products thereof | - Mustard oil - Mustard seed oil - Mustard seed oleoresin |
| Sesame seeds and products thereof | - |
| Sulphur dioxide and sulphites (expressed as SO2 , at concentrations of more than 10 mg/kg or 10 mg/L) | - |
ANNEX 9
HEALTH CLAIMS
| Health Claim | Nutrient essential to health claim |
| “Low cholesterol/low fat/low saturated fatty acid/low sodium will help to reduce coronary and heart diseases. This foodstuff contains low cholesterol/low fat/low saturated fatty acid/low sodium.” | Low cholesterol Low fat Low saturated fatty acid Low sodium |
| “Sugar-free products help to protect dental health. This foodstuff does not contain any sugar.” | Sugar-free |
| “Calcium helps to build strong bones. This foodstuff contains a high level of calcium.” | High calcium |
| “Fibre/prebiotic and probiotic bacteria help to regulate the digestive system. This foodstuff contains high fibre/prebiotic and probiotic bacteria.” | High fibre Probiotic bacteria and prebiotic |
Provisional Article 1- Currently active establishments, which produce and sell the products that are covered in this Communiqué, are obligated to obey the provisions of this Communiqué within one year. Establishments and sales places that fail to make the necessary arrangements within the said period of time will not be allowed to continue their operation. Legal action shall be taken against such establishments according to the provisions of Law No. 5179 on the Adoption of the Amendment to the Decree Having the Force of Law concerning The Production, Consumption and Inspection of Food”.
Enforcement
ARTICLE 9- This Communiqué enters into force on the date of its publication.
Execution
ARTICLE 10- The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs.