5. Claim Requirements

Nutrition value

Claims

Conditions under which the claim can be used on food label

Energy value (calorie content )

Reduced

The energy value (calorie content) is reduced by at least 30 percent compared to the energy value (calorie content) of similar food products.

Energy value (calorie content )

Low

The energy value (calorie content) is no more than 40 kcal (170 kJ) per 100 g for solid food products or for liquids no more than 20 kcal (80 kJ) per 100 ml. For sugar substitutes used directly in food, the energy value (calorie content) is no more than 4 kcal (17 kJ) per serving with equivalent sweetening properties equal to 6 g of sucrose.

Energy value (calorie content)

Absent (no calories)

The energy value (calorie content) is no more than 4 kcal (17 kJ) per 100 ml. For sugar substitutes used directly in food, the energy value (calorie content) is no more than 0.4 kcal (1.7 kJ) per serving with equivalent sweetening properties equal to 6 g of sucrose.

Protein

Source of

Protein provides at least 12 percent of the energy value (calorie content) of food products, provided that the amount of protein per 100 g for solid foods or for liquids per 100 ml is at least 5 percent of the daily protein requirement.

Protein

High content

Protein provides at least 20 percent of the energy value (calorie content) of food products

Fat

Low content

Fat is not more than 3 g per 100 g for solid food products or for liquids not more than 1.5 g per 100 ml

Fat

Absent ( without )

Fat is no more than 0.5 g for solid food products per 100 g or for liquids per 100 ml

Saturated fatty acids

Low content

The sum of saturated fatty acids and trans fatty acids in food products is no more than 1.5 g per 100 g for solid food products or for liquids 0.75 g/100 ml and in any case the sum of saturated fatty acids and trans fatty acids must provide no more than 10 percent calorie content

Saturated fatty acids

Absent (no saturated fatty acids)

The sum of saturated fatty acids and trans fatty acids in food products is no more than 0.1 g of saturated fat per 100 g for solid food products or for liquids per 100 ml

Sugars (sum of mono and disaccharides)

Absent (no sugars)

Sugars are no more than 0.5 g per 100 g for solid food products or for liquids per 100 ml

Sugars (sum of mono and disaccharides)

Low content

Sugars are no more than 5 g per 100 g for solid food products or for liquids no more than 2.5 g per 100 ml

Sugars (sum of mono and disaccharides)

No added sugar

During the production of food products, mono- and disaccharides were not added as components. If sugars are present in food products due to their nature, then the labeling must also contain the following indication: Contains sugars of natural (natural) origin

Sugars (sum of mono and disaccharides)

Contains only natural sugar

The presence of only inherent natural sugars in food products

Food fibers

Source of

Dietary fibre content of at least 3 g per 100 g for solid food products or for liquids at least 1.5 g per 100 ml

Food fibers

High content

The dietary fibre content is at least 6 g per 100 g for solid food products or for liquids at least 3 g per 100 ml

Vitamins and minerals substances

Source

Vitamins and minerals constitute at least 15 percent of the average daily requirement of an adult for vitamins and minerals per 100 g of solid food products or 7.5 percent for liquids per 100 ml or per serving

Vitamins and minerals substances

High content

Vitamins and minerals constitute at least 30 percent of the average daily requirement of an adult for vitamins and minerals per 100 g for solid foods or for liquids per 100 ml or per serving

Cholesterol

Low content

Cholesterol is no more than 0.02 g per 100 g for solid food products or for liquids no more than 0.01 g per 100 ml, subject to the condition that food products contain no more than 1.5 g of saturated fatty acids per 100 g for solid food products or for liquids no more than 0 .75 g per 100 ml

Cholesterol

Absent (cholesterol-free)

Cholesterol is no more than 0.005 g per 100 g for solid food products or for liquids no more than 0.005 g per 100 ml, subject to the condition that food products contain no more than 1.5 g of saturated fatty acids per 100 g for solid food products or liquids no more than 0.75 g per 100 ml

Omega - 3 fatty acids

Source of

The amount of omega-3 fatty acids is at least 0.2 g per 100 g for solid food products or for liquids per 100 ml, and for vegetable or animal fats and oils the amount of omega-3 fatty acids is at least 1.2 g per 100 g for solid food products or for liquids per 100 ml

Omega - 3 fatty acids

High content

The amount of omega-3 fatty acids is at least 0.4 g per 100 g for solid food products or for liquids per 100 ml, and for vegetable or animal fats and oils the amount of omega-3 fatty acids is at least 2.4 g for solid food products per 100 g or for liquids per 100 ml

Sodium (table salt, sodium chloride)

Low content

Sodium content (or equivalent amount of table salt) is not more than 0.12 g per 100 g for solid food products or for liquids per 100 ml. For water (except for natural mineral waters) sodium content not exceeding 2 ml per 100 ml

Sodium (table salt, sodium chloride)

Very low content

Sodium content (or equivalent amount of table salt) is not more than 0.04 g per 100 g for solid food products or for liquids per 100 ml. This statement may not be used for water (including natural mineral waters)

Sodium (table salt, sodium chloride)

Absent (sodium-free)

Sodium content (or equivalent amount of table salt) not more than 0.005 g per 100 g for solid food products or for liquids per 100 ml