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EuroFIR Guideline on calculation of nutrient content of foods for food business operators
- Marie Machackova, Anna Giertlova, Janka Porubska, Mark Roe, Carlos Ramos, Paul Finglas
- Food chemistry 2018 v.238 pp. 35-41
- European Union, business enterprises, compliance, food composition, foods, guidelines, nutrient content, nutrition, nutrition labeling, nutritive value, Czech Republic
- This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food business operators and presents data on compliance between calculated values and analytically determined values. In the EU, calculation methods are legally valid to determine the nutrient values of foods for nutrition labelling (Regulation (EU) No 1169/2011). However, neither a specific calculation method nor rules for use of retention factors are defined. EuroFIR AISBL (European Food Information Resource) has introduced a Recipe Calculation Guideline based on the EuroFIR harmonized procedure for recipe calculation. The aim is to provide food businesses with a step-by-step tool for calculating nutrient content of foods for the purpose of nutrition declaration. The development of this Guideline and use in the Czech Republic is described and future application to other Member States is discussed. Limitations of calculation methods and the importance of high quality food composition data are discussed.