Regulation 3 Amendment of the principal Regulations

in the definition of carbohydrate the word “polyols” shall be substituted for the words “sugar alcohols”;

after the definition of edible ice there shall be inserted the following definition—

• ““fat”, in the context of nutrition labelling, means total lipids, and includes phospholipids;”;

after the definition of liqueur wine there shall be inserted the following definitions—

• ““mono-unsaturates” means fatty acids with one cis double bond;

• “nutrient”, for the purposes of these Regulations, means any of the following: protein, carbohydrate, fat, fibre, sodium, any vitamin or mineral listed in Table A or B in Schedule 6 to these Regulations and present in any food in a significant amount as described in the Note to those Tables;

• “nutrition claim” means any statement, suggestion or implication in any labelling, presentation or advertising of a food that that food has particular nutrition properties, but does not include a reference to any quality or quantity of any nutrient where such reference is required by law;

• “nutrition labelling”, in relation to a food (other than a natural mineral water or other water intended for human consumption or any food supplement) means any information appearing on labelling (other than where such appears solely as part of a list of ingredients) and relating to energy value or any nutrient or to energy value and any nutrient, including any information relating to any substance which belongs to, or is a component of, a nutrient;

• “nutrition properties” means either or both of—

  1. (i)

     the provision (including provision at a reduced or increased rate), or the lack of provision, of energy,

  2. (ii)

     the content (including content in a reduced or increased proportion), or the lack of content, of any nutrient (including any substance which belongs to, or is a component of, a nutrient);

• “polyunsaturates” means fatty acids with cis, cis-methylene interrupted double bonds;”;

after the definition of presentation there shall be inserted the following definitions—

• ““protein” means the protein content calculated using the formula: protein = total Kjeldahl nitrogen x 6.25;

• “saturates” means fatty acids without double bond;”;

after the definition of sparkling wine there shall be inserted the following definition—

• ““sugars”, in the context of nutrition labelling, means all monosaccharides and disaccharides present in food, but excludes polyols;”.