The course proposes to introduce the participants to EU "Food Information To Consumers" legislation, to explain which information is mandatory and which is voluntary for different food products and how it must be provided, including how must be displayed in labels and packaging. The course will take into account that some food categories and ingredients are subject to specific requirements, that certain groups of consumers may require specific information and the fact that food products are placed on the market in a great variety of forms, e.g. pre-packed or not. Furthermore, foods are placed on the market through a variety of channels, from traditional food markets to distant selling and e-commerce.

Food information can be mandatory and voluntary. Mandatory information refers to the identity, composition, properties and other characteristics of the food, food safety and nutrition information, although additional nutrition information can also be provided on voluntary basis. Voluntary information is also subject to some specific legal limitations and, more generally, to advertising law. Further-more, some food products must comply with specific requirements, as it is the case of infant foods, meat and meat products, mineral water, food supplements, olive oil, etc.

Seminar Fee Includes:
AM-PM Tea/Coffee
Seminar Material
Attendance Certificate
$100 Gift Cert for next seminar

As for mandatory information it is important to know how to name a food and a food ingredient and how to make trademarks compatible with mandatory names. In the case of food ingredients, we will explain the difference under EU Law between food additives, processing aids, flavorings and enzymes in terms of their declaration in the list of ingredients. Moreover, some substances such as allergens, nanomaterials, GMOs or BIO/ECO foods are subject to special regulations which will also be mentioned.

Finally, special mention will be made of nutrition and health claims. These claims convey important information on the characteristics of the food product. This is voluntary information subject to specific, strict requirements, depending on the kind of claim made, and pre-marketing authorization is required.

Learning Objectives:

  • To know the basic of EU applicable legislation to food products
  • To learn the main principles governing food information in the EU
  • To understand the difference between voluntary and mandatory information
  • To learn the way food information must be presented to consumers and in B2B trade
  • To learn which information relates to safety and which information relates to quality
  • To learn specific information required for some specific products; i.e., children foods, olive oil, mineral water, meat, food supplements etc.
  • To know how to name a food product and how to name a food product and its ingredients
  • To learn how ingredients must be listed and quantified
  • To understand the relation between food names and trade marks
  • To learn how and when we can or must indicate the geographical origin or the product
  • To learn how to present nutrition information and additional permitted information and forms of presenting nutrition infor-mation
  • To learn how information must be shown in labels
  • To learn who is responsible for food information
  • To learn how do we present nutrition and health claims
  • To learn how to inform on allergens, OGMs ingredients or Bio/Eco production
  • Advertising and food information; fair and unfair competition.
  • To understand how these obligation apply to the different forms of commerce, from traditional food market to distant selling

Areas Covered:

  • Food labelling and food information to consumers; forms, principles and requirements.
  • Mandatory particulars.
  • List of ingredients; food colors, additives, flavorings, enzyme and processing aids. Legal differences between ingredients
  • Name and provenance of the product; DOP and IGP
  • Nutrition information, mandatory and additional forms of information, particularly by the use of colors and others
  • Presentation of nutrition and health claims
  • Food advertising

Who will Benefit:

Any food business operator, from primary production to retail must be aware of the obligations imposed by Food Information to Consumers legislation in Europe, particularly food manufacturers of all sort of food and drinks, including manufacturers of food additives and other ingredients

  • In house Counsel of Food Companies
  • Regulatory affairs managers
  • Marketing, sales and export managers
  • R&D department managers
  • Food formulators
  • Food company executives
  • Food Sectorial Association representatives
  • Food authorities

Course Outline:

Providing information on food is an obligation for food business operators but also represents an opportunity for them. Food information includes the information provided on labels and packaging and attached to them, as well as other forms of presentation and advertising. Basic legislation on food information is harmonized within the EU and aims at protecting consumers and fair competition by providing non-misleading, adequate information on food quality and safety. However, this legislation can sometimes be confusing and in some areas harmonization is not complete and differences between Member States may exist.

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Day 01(8:30 AM - 4:30 PM)
  • Registration Process - (8:30 AM till 9:00 AM)
  • Session will begin by – (9:00 AM)
  • 09:00 AM – 10:00 AM
    • Seminar objectives review, expectations and scope.
    • Introduction to EU Food Law
    • Main principles governing food law
    • Definition of food
  • 10:00 AM – 11:00 AM
    • Food Information to Consumers Regulation; introduction and scope
    • Legal principles governing food information
    • Responsibilities
  • 11:00 AM - 12:00 PM
    • List of mandatory particulars
    • Label, field of vision and legibility
  • 12:00 PM - 01:00 PM Lunch
  • 01:00 PM – 02:00 PM
    • Name of the food product
    • Origin and provenance
    • Special cases; Designation of Origin and Geographical Indications
  • 02:00 PM - 03:00 PM
    • Food ingredients
    • List of ingredients
    • Food additives and Colors
    • Food Flavorings
    • Food Enzymes
    • Processing Aids
  • 03:00 PM - 04:00 PM
    • Particular mentions
    • Allergens
    • GMO
    • Nanomaterials
    • Eco label
  • 04:00 PM - 04:30 PM
    • Special requirements
    • Meat and meat products
    • Children
    • Other cases; olive oil, mineral water, etc
Day 02(8:30 AM - 2:00 PM)
  • 09:00 AM – 10:00 AM
    • Mandatory nutrition information
    • List of substances
    • References
    • Additional forms of presentation ,i.e., colors
  • 10:00 AM - 11:00 PM
    • Voluntary nutrition information; claims
    • Introduction to the legal category of nutrition and health claims
    • Nutrition claims
    • Health claims
    • Reduction of risk of disease claims
    • Children claims
  • 11:00 AM - 12:00 PM
    • Other form of presentation
    • Mandatory food information
    • Food Advertising
    • Conclusion
  • 12:00 PM - 01:00 PM Lunch
  • 01:00 PM – 02:00 PM
    • Questions and answers
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Vicente Rodríguez Fuentes

Vicente Rodríguez Fuentes
Abogado, LegalAgrifood Abogados

Vicente Rodriguez Fuentes is a Spanish lawyer specialized in food Law and has a wide experience in regulatory affairs and in litigation in the field of food law, where he has advised numerous European and international companies and organisations.

He was educated at the Universities of Seville, Spain, (law degree) and Liege, Belgium, (Masters Degree in European Law avec distinction) and served internship at Directorate General of Internal Market and Industrial Affaires of the European Commission. He is the author of numerous articles on Food Law published in Law reviews in Spain, Germany, Italy and the EU.

He has edited the book From agricultural to food law, the new scenario (Wageningen Academics Publ. 2014), directed the book El Derecho Agroalimentario (Agrifood Law, Edit. Bosch 2003) and participated in the books UE. Sociologia y Derecho Alimentario (Thomson Reuters 2013) and Lecciones de Derecho Aliemtario 2015/16 (Thomson Reuters 2015) 6. He has written the legal section of the Spanish Ministry of Agriculture/Spanish Food and Beverage Federation (FIAB) Guidelines on the Food Alert System. He participates regularly in international seminars and conferences on food law and is an invited professor at the University of the Balearic Islands in a Master Degree on Nutrigenomics and Personalised Nutrition. Mr. Vicente Rodríguez is the vice-president of the European Food Law Association.

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