# Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (Text with EEA relevance), Annex I: SPECIFIC DEFINITIONS

Extent: E+W+S+N.I.

1..‘nutrition declaration’ or ‘nutrition labelling’ means information stating the:
(a)energy value; or
(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,
2..‘fat’ means total lipids, and includes phospholipids;
3..‘saturates’ means fatty acids without 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;
5..‘mono-unsaturates’ means fatty acids with one cis double bond;
6..‘polyunsaturates’ means fatty acids with two or more cis, cis-methylene interrupted double bonds;
7..‘carbohydrate’ means any carbohydrate which is metabolised by humans, and includes polyols;
8..‘sugars’ means all monosaccharides and disaccharides present in food, but excludes polyols;
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;
11..‘salt’ means the salt equivalent content calculated using the formula: salt = sodium × 2,5;
12..‘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,
13..‘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.

---
Source: https://www.legislation.gov.uk/eur/2011/1169/annex/I (the official version)
Page: https://openlegislation.uk/eu-regulation-2011-1169/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.