EuroFIR Guideline on calculation of nutrient content of foods for food business operators

被引：17

作者：

Machackova, Marie ^{[1
]}

Giertlova, Anna ^{[2
]}

Porubska, Janka ^{[2
,3
]}

Roe, Mark ^{[4
]}

Ramos, Carlos ^{[5
]}

Finglas, Paul ^{[4
,5
]}

机构：

[1] Inst Agr Econ & Informat, Manesova 1453-75, Prague 12000 2, Czech Republic

[2] Natl Agr & Food Ctr, Food Res Inst, Priemyselna 4, Bratislava 82475, Slovakia

[3] Univ Presov, Fac Humanities & Nat Sci, Dept Ecol, 17 Novembra 1, Presov 08116, Slovakia

[4] Inst Food Res, Norwich Res Pk, Norwich NR4 7UA, Norfolk, England

[5] EuroFIR AISBL, Rue Washington 40, B-1050 Brussels, Belgium

来源：

FOOD CHEMISTRY | 2018年 / 238卷

基金：

英国生物技术与生命科学研究理事会;

关键词：

Nutrition declaration; EU regulation; EuroFIR harmonised recipe calculation procedure; Guideline for calculating nutrient content; Food business operators; EuroFIR;

D O I：

10.1016/j.foodchem.2017.03.103

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2017 Published by Elsevier Ltd.

引用

页码：35 / 41

页数：7

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