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Lactose and gluten instruction to food businesses


The Ministry of Agriculture and Forestry has updated the “Turkish Food Codex Guide on Food Labeling and Consumer Information Regulation”, which includes the rules that food businesses must comply with in line with the new regulations.

The guide aims to provide accurate information to consumers about the expressions used in the label, promotion, presentation and advertisement of foods and to guide food business operators in the use of these expressions.

In this context, each statement used on food labels that may be misleading for the consumer in terms of the ingredient of the food will need to be in the same style and font size. Accordingly, expressions such as “HOME MADE flavor”, “NO ADDITIONAL SUGAR” in different fonts will not be included.

If all the ingredients of the food meet the relevant provisions in the legislation, the expression “Made from natural ingredients” can be used for the food in question. For example, for the cherry cake, the term “Natural cherry” cannot be used if the cake part contains unnatural ingredients, although the cherry used is natural.

If an alternative ingredient is used in the production of a food, there will be statements regarding the use of this ingredient. If “invert sugar” is used in the product, the expression “invert sugar syrup obtained from beet has been used” can be used.

LACTOSE AND GLUTINE CRITERIA

For products containing 100 grams or 100 milliliters of lactose in food, and a maximum of 10 milligrams of lactose in the final product, a “Lactose free” statement can be made.

Gluten-containing grains will need to be highlighted in the ingredient list, referring to the name of the ingredient. Accordingly, expressions such as “kamut (wheat), kamut (gluten), kamut (gluten), wheat flour (gluten)” will be used.

If the food is sold to the end consumer, the terms “Gluten-free” and “Gluten-free” can be used in all foods that do not contain gluten and have a maximum gluten content of 20 ppm. In addition, the expressions “Suitable for celiac patients” will be included.

It will be sufficient to emphasize the direct ingredient in foods such as cheese, yogurt and butter, which are understandable to the consumer from milk. Explicit reference will be made to milk for foods that are not known to everyone, such as masarpon, quark, and lactose, whether they are made from milk or contain milk. Information about the product such as “yoghurt, mascarpon (dairy product), lactose (milk), lactose (from milk), lactose (milk component)” will be available.

PACKAGED PRODUCTS ARE DETAILED

The guide also elaborated on packaged products. Accordingly, foods such as small bakery products packaged to increase the protection of the product (such as cake, tart), small confectionery packaged to protect the product, prevent it from sticking and to ensure food hygiene, chocolates, pralines, chewing gum will not be accepted as “prepackaged products”. It will be sufficient to give a total net amount for such products.

“Approximate” statement can be used for the number of products for products that cannot be controlled in total count. For example, expressions such as “Approximately 20 pieces”, “Approximately 20 packages” will be used in these products.

“Vitamin C”, “Fibrous”, “Zinc” expressions can be used in products containing vitamins, minerals and fiber.


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