The EU Nutrition and Health Claim Regulation - Impact on Cereal RD

摘要

The new EU Regulation EC 1924/2006 on nutrition and health claims made on foods sets strict requirements for the scientific evidence for health claims and for the minimum levels of healthy components for nutrient content claims. No health related statements will be allowed for products with unhealthy nutrition profiles. In order to maintain possibilities for communicating the healthiness of bread and pasta to consumers, cereal R&D is challenged to substantially raise the level of fibre, vitamins andminerals in the first place for white flour based products, but also for wholemeal based products, and to reduce the sodium salt content in bread. The Regulation may also require the addition of a set of minimum content criteria for fibre and micronutrients to the current wholegrain definition.