2. Individual food packages served at meals in restaurants, establishments and passenger carriers and not intended for retail sale shall be exempted from the font size requirements of this paragraph, provided that public intervention in the labelling of foodstuffs is normally aimed at improving the health and safety of persons: Support the domestic agri-food industry and avoid international trade disputes. The main source of legislation that food manufacturers should take into account when designing their product labels is the Federal Act on Food Drugs and Cosmetics (LFDCA) and its amendments. However, there are special laws dealing with the labelling of meat, poultry and egg products. These FDA food labeling websites address food labeling requirements under the federal Food, Drug and Cosmetic Act and its amendments. Food labelling is mandatory for most prepared foods such as bread, cereals, canned and frozen foods, snacks, desserts, beverages, etc. Nutrition labelling of raw products (fruits and vegetables) and fish is voluntary. We call these products “conventional” foods. For detailed information on food supplements, a specific category of products that falls under the general term food but has separate labelling requirements, see “Food supplements”. * (7) “Protein”: An indication of the number of grams of protein in a serving, expressed to the nearest gram, except that if a serving contains less than 1 gram, the statement “contains less than 1 gram” or less than 1 gram may be used as an alternative, and if the portion contains less than 0.5 grams, the content may be expressed as zero. If the protein quality of a food, as measured by the protein efficacy ratio (PER), is less than 40 % of the reference standard (casein) for a food specifically intended for infants for a period of 12 months or claimed to be intended for infants, the statement `no significant source of protein` shall appear next to the indication of the protein content. The protein content may be calculated on the basis of a factor of 6,25 times the nitrogen content of the food determined by the appropriate method of analysis in accordance with the official international AOAC methods of analysis, unless the official AOAC methods described in point (c)(7) require a specific factor other than 6,25; This specific factor must be used.
(5) “Fluoride” (VOLUNTARY): The indication of the number of milligrams of fluoride in a given food serving may be provided voluntarily, except that a label statement is required for fluoride content information. The fluoride content is expressed as zero if the serving contains less than 0.1 mg of fluoride, to the nearest 0.1 mg if the serving contains less than 0.8 mg of fluoride or equal to 0.8 mg, and 0.2 mg if a serving contains more than 0.8 mg of fluoride. Bottled water bearing a declaration of added fluoride in accordance with section 101.13(q)(8) shall bear nutrition labelling that meets the requirements of the simplified format set out in paragraph (f) of this section. (f) Except as otherwise provided in section 101.100, ingredients that are required to be indicated on the label because there is no label for the food, including foods that meet the standards of identity, must be prominently and prominently listed with common or common names in the manner prescribed in subsection (b) of this section. (3) A food for which a common or common name has been established by regulation (e.g., in a standard of identity under section 401 of the Act, in a common or common names order under Part 102 of this chapter or in an order establishing a nutritional quality recommendation under Part 104 of this chapter) and that meets all applicable requirements of this Ordinance, are not considered counterfeits.
