New Food Regulation Law

The mandatory information for food labelling:
- Name of the food
- List of ingredients
- Labelling of certain substances or products which cause allergies or intolerances
- Quantitative indication of ingredients
- Net quantity
- Minimum durability date, “use by” date and date of freezing
- Storage conditions or conditions of use
- Name or business name and address of the food business operator
- Country of origin or place of provenance
- Instructions for use
- Alcoholic strength
- Nutrition declaration
 
The official EU law says:
Article 9
List of mandatory particulars
1. In accordance with Articles 10 to 35 and subject to the exceptions contained in this Chapter, indication of the following particulars shall be mandatory:
(c) any ingredient or processing aid listed in Annex II or derived from a substance or product listed in Annex II causing allergies or intolerances used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form;
 
Article 18
List of ingredients
1. The list of ingredients shall be headed or preceded by a suitable heading which consists of or includes the word ‘ingredients’. It shall include all the ingredients of the food, in descending order of weight, as recorded at the time of their use in the manufacture of the food.
 
Article 21
Labelling of certain substances or products causing allergies or intolerances
1. Without prejudice to the rules adopted under Article 44(2), the particulars referred to in point (c) of Article 9(1) shall meet the following requirements:
they shall be indicated in the list of ingredients in accordance with the rules laid down in Article 18(1), with a clear reference to the name of the substance or product as listed in Annex II; and
(b) the name of the substance or product as listed in Annex II shall be emphasised through a typeset that clearly distinguishes it from the rest of the list of ingredients, for example by means of the font, style or background colour.
 
Substances or Products which cause Allergies or Intolerances  (Annex II)
- Cereals containing gluten(wheat, rye, barley, oats, spelt, kamut or their hybridized strains)
- Crustaceans
- Eggs
- Fish and products except fish gelatin to be used for vitamin or carotenoid preparation and finished agent in beer and wine 
- Peanuts
- Soybeans
- Milk including lactose
- Nuts (almonds, hazelnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia or Queensland nuts)
- Celery
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/litre in terms of the total SO2
- Lupin
- Molluscs