Annex I SPECIFIC DEFINITIONS

‘nutrition declaration’ or ‘nutrition labelling’ means information stating the:

1. (a)

   energy value; or

2. (b)

   energy value and one or more of the following nutrients only:

   • fat (saturates, mono-unsaturates, polyunsaturates),

   • carbohydrate (sugars, polyols, starch),

   • salt,

   • fibre,

   • protein,

   • any of the vitamins or minerals listed in point 1 of Part A of Annex XIII, and present in significant amounts as defined in point 2 of Part A of Annex XIII,

‘fat’ means total lipids, and includes phospholipids;

‘saturates’ means fatty acids without double bond;

‘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;

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

‘polyunsaturates’ means fatty acids with two or more cis, cis-methylene interrupted double bonds;

‘carbohydrate’ means any carbohydrate which is metabolised by humans, and includes polyols;

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

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

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

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

‘fibre’ means carbohydrate polymers with three or more monomeric units, which are neither digested nor absorbed in the human small intestine and belong to the following categories:

• edible carbohydrate polymers naturally occurring in the food as consumed,

• edible carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means and which have a beneficial physiological effect demonstrated by generally accepted scientific evidence,

• edible synthetic carbohydrate polymers which have a beneficial physiological effect demonstrated by generally accepted scientific evidence,

‘average value’ means the value which best represents the amount of the nutrient which a given food contains, and reflects allowances for seasonal variability, patterns of consumption and other factors which may cause the actual value to vary.