Focus on Baked Goods documentation series
The Guideline is written for practitioners and is intended to provide those responsible for labelling with reliable guidance during the transition to the new law. For this purpose the guideline is subdivided according to the statutorily required labelling elements to enable the latter to be dealt with point by point. It is supplemented by a brief “ABC of the labelling law” in which frequently recurring or specialist terms are explained.
The Guideline seeks to achieve a balance between completeness and readability. Nonetheless it cannot deal with all the individual questions arising during the implementation of the new law, especially in the absence of the interpretations by case law which this would require. The authors have highlighted doubtful instances of this kind and have justified suggested solutions of their own, in which they have also relied on suggestions from the trade associations. The presentation is rounded off with examples of labelling in accordance with the new law.
Thus the Guideline will enable practitioners to achieve a safe, secure and smooth transition to the new law.
The authors are experts in the area of baked goods law and are practicing attorneys in the law firm KWG Krell Weyland Grube, which specializes in advising the food industry.
From the content
- Basic information
- Statutory labelling elements
- Description and its supplements
- Statement of quantity
- Minimum shelf life date (MHD)
- List of ingredients and the statement “allergenic ingredients”
- QuID labelling (Quantitative Ingredients Declaration)
- Statement of the country or place of origin
- The new nutritional labelling
- Statement of the responsible party
- Type and manner of labelling
- Regulations for distance marketing
- Special provisions for unpackaged baked goods
- Other labeling aspects to which attention must be given
- Action in the event of complaints about labelling
- Examples of labelling for bread and baked goods according to the new law