Division FOOD CHARACTERISTICS

The following information shall be given with regard to the food constituent, the food or the food category for which the health claim is made.

1. 1..

   For a food constituent:

   1. (a)

      the source and specifications^f1, such as physical and chemical properties, composition; and

   2. (b)

      where applicable, the microbiological constituents of the food constituent.

2. 2..

   For a food or category of food:

   1. (a)

      the description of the food or food category, including characterisation of the food matrix and the overall composition including the nutrient content of the food;

   2. (b)

      the source and specifications of the food or food category and, in particular, the content of the constituent(s) related to the health claim.

3. 3..

   In all cases:

   1. (a)

      where applicable, the variability from batch to batch;

   2. (b)

      analytical methods applied;

   3. (c)

      where applicable, a summary of the studies undertaken on production conditions, batch-to-batch variability, analytical procedures, and of the results and conclusions of the stability studies, and the conclusions with respect to storage conditions and shelf-life;

   4. (d)

      where applicable, the relevant data and rationale that the constituent for which the health claim is made is in a form that is available to be used by the human body;

   5. (e)

      if absorption is not necessary to produce the claimed effect, such as for plant sterols, fibres, lactic acid bacteria, the relevant data and rationale that the constituent reaches the target site;

   6. (f)

      all available data on factors that could affect the absorption or utilisation in the body of the constituent for which the health claim is made.