Rs 817.022.104 Order The Dfi Of 23 November 2005 On Special Purpose Foods

Original Language Title: RS 817.022.104 Ordonnance du DFI du 23 novembre 2005 sur les aliments spéciaux

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817.022.104 order of the DFI on special foods of November 23, 2005 (status February 4, 2014) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects (LGV), stop: Section 1 provisions general art. 1 scope and field of application this order defines the special food, specifies requirements that they must meet and regulates the labeling and advertising terms.

Art. 2 definition special purpose foods are foodstuffs intended for a particular diet which, because of their composition or a special manufacturing process: a. meet the nutritional needs of those who, for reasons of health, have to eat differently, forgotten the source. contribute to produce nutritional or physiological effects determined.

Are deemed special foods: a. food low in lactose or lactose (art. 5)-free; b... .c. edible salt substitutes and dietetic salts (art. 7); d. poor food in proteins (art. 8); e. foodstuffs free of gluten (art. 9); f. h.... i... .j. and k.... l. food substitution for the control of the weight (art. 16); Mr. preparations for infants (art. 17); n. preparations (away) art. (18); o. preparations based on cereal and other foods for infants and children at a young age (art. 19); p. food for people in need of an energy or nutritional intake increased (art. 20); q. dietary foods for special medical purposes (art. 20 a); a. food containing malt extract (art. 21); s. food supplements (art. 22); t. food yeasts (art. 22A); u. micro-algae and the calcareous red algae (maerl) (arts. 22 (b); v.... w. foodstuffs with added phytosterols, phytostanols, phytosterol esters or phytostanol esters (art. 23A).

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).
Repealed by section I of the O of the DFI on March 7, 2008, with effect April 1, 2008 (RO 2008 961).
Repealed by section I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).
Repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).
New content according to chapter I of the O of the DFI on March 16, 2007, in force since April 1, 2007 (RO 2007 1065).
New content according to chapter I of the O of the DFI on March 16, 2007, in force since April 1, 2007 (RO 2007 1065).
New content according to chapter I of the O of the DFI on March 16, 2007, in force since April 1, 2007 (RO 2007 1065).
Introduced by chapter I of the O of the DFI on 16 March 2007, in force since April 1, 2007 (RO 2007 1065).
Introduced by chapter I of the O of the DFI on March 16, 2007 (RO 2007 1065). New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Introduced by chapter I of the O of the DFI on March 16, 2007 (RO 2007 1065). Repealed by section I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Art. 3 requirements for special purpose foods must clearly distinguish themselves from ordinary food (ordinary income) by their composition and their manufacturing process.

Special foods must meet the same requirements as the corresponding ordinary products, unless their particular destination does not require waivers.
They must be handed over to the only prepackaged consumer, unless it be consumed on-site or whether food referred to in art. 5 or art. 9. they should not be mixed with alcoholic beverages.

Repealed by no I of O of the DFI of Nov. 26. 2008, with effect from Jan 1. 2009 (RO 2008 6035).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of the O of the DFI on 13 oct. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

Art. 4 labelling information required in art. 2 of the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs (OEDAl) must be supplemented by the following information: a. the peculiarities of the qualitative and quantitative composition or the special manufacturing process which gives the product its particular nutritional properties; b. labelling according to the art. 22-29 OEDAl; make exception Dietetic food intended for special medical purposes as defined in art. 20a and supplements according to art. 22....
Special purpose foods may be designated by the term "dietary". Exception is infant formula and the preparations now as well as grain-based preparations and foods for infants and young children, as well as food supplements.
and 5...
Nutritional and health for special food allegations are resolved at the art. 29a ss. OEDAl, provided that this order does not set an additional condition.

RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Repealed by no I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Section 2 provisions specific art. 5 food low in lactose or lactose a food-free is deemed low in lactose when lactose of ready to consume product content: a. is halved at least compared to the regular product, etb. not more than 2 g per 100 g of dry matter.

A food is considered free of lactose when ready to eat product contains less than 0.1 g of lactose per 100 g or 100 ml.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).

Art. 6 repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).

Art. 7 edible salt substitutes, dietary salt edible salt substitutes and dietetic salts are mixtures of sulfate of potassium, salts of potassium, magnesium, ammonium, calcium, and choline of organic or inorganic acids such as glutamic acid, adipic acid, carbonic acid, succinic acid, lactic acid, citric acid, Malic acid, tartaric acid, acetic acid, hydrochloric acid and orthophosphoric acid.
The sodium content may not exceed 0,12 g per 100 g.
The sodium and potassium of ready to consume product content must be indicated in grams per 100 g or per 100 ml.

Art. 8 poor food protein food is deemed to be poor protein when the protein content of the product ready for use: a. is halved at least compared to the regular product, etb. not more than 1 g per 100 g of dry matter.

Poor pasta in protein can also contain varying proportions of starch, as an exception to the definition of pasta in the sense of the order of the DFI of 23 November 2005 on cereals, pulses, vegetable proteins and their derivatives.

RS 817.022.109 introduced by section I of O the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4919).

Art. 9denrees food suitable for people with an intolerance to gluten foods for people with gluten intolerance are food products that have been specially manufactured, prepared and processed to meet the special dietary needs of people with an intolerance to gluten.
If these foods are made up of one or more ingredients made from wheat, including all species of Triticum, rye, barley, oats or their varieties crossed or they contain such ingredients, and they have been specially treated to reduce their gluten content, the gluten content is not 100 mg / kg in the food sold to the consumer. They are described as 'very low gluten content. They include the statement 'gluten-free' if their gluten content does not exceed 20 mg/kg. The mention "very low gluten content" applies only to the food referred to in this paragraph.
If oats is used for the production of these foodstuffs, it is specially manufactured, prepared, and handled so as to avoid contamination by wheat, including all species of Triticum, rye, barley or their crossed varieties. Its gluten content does not exceed 20 mg/kg.

Food for people with an intolerance to gluten and formed a or several ingredients instead of wheat, including all species of Triticum, rye, barley, oats or their crossed varieties, or containing such ingredients, have a gluten content exceeding not 20 mg / kg in the food sold to the consumer. Labelling includes the words 'without gluten.
Mentions "very low gluten content" or "gluten-free" are the specific name nearby.
Gluten free pasta can be made entirely or partially from starch, in derogation from the provisions relating to the blocks of the order of the DFI of 23 November 2005 on the grain, legumes, vegetable proteins and their derivatives.
If gluten free pasta are basically composed of starch, this should be indicated in the specific name (e.g. starch noodles).

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).
SR 817.022.109 art. 10 to 12 repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).

Art. 13 repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).

Art. 14 and 15 repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 961).

Art. 16 food substitution for the weight control food substitution for weight control are foods of particular composition which, if they are used according to the manufacturer's instructions, replace all or part of the daily ration.
These foods fall into two categories: a. products to replace all of the daily ration; b. the products to replace one or more meals.

Their composition must conform to the requirements prescribed in Appendix 1.
All elements of a product to replace all of the daily ration must be packaged in a single package.
The specific name is the following: a. for products to replace all of the daily ration: "substitute for the total daily ration for weight control"; (b) for products intended to replace one or more meals: "for weight control meal replacement.

In derogation from art. 29 OEDAl, the energy value, the content in proteins, carbohydrates and lipids, as well as the content in vitamins and minerals listed in annex 1, shall be indicated by the amount specified of the product ready for use and marketed as such. For products intended to replace one or more meals, the vitamins and mineral salts statement must include, in addition to the indication of the content, the value as a percentage of the recommended daily amount according to annex 1 of the Ordinance of the DFI of 23 November 2005 on the addition of substances essential or physiologically useful to food.
The information required in art. 4, al. 1, must be supplemented by the following information: a. If necessary, the operating instructions and an indication that it is important to comply; (b) for a product that, used according to the manufacturer's instructions, brings more than 20 g of polyols by day: a mention indicating that the risk of laxative effect; c. a statement that it is important to maintain an adequate daily fluid intake; d. for products destined to replace all of the ration daily: a statement: 1. that the product provides adequate amounts of all essential nutrients for a day, 2 that the product must not be used for more than three weeks without consulting a doctor.

(e) for products to replace one or more meals: an indication that they have the effect desired as part of a low-calorie diet and that they must be supplemented with other foods.

Is prohibited any mention stating the duration or the magnitude of weight loss that can be expected, as well as any indication that you'd expect a loss of appetite or a greater feeling of satiety.

RS 817.022.21 RS 817.022.32 new content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

Art. 17preparations for infants: definitions and requirements infant formula are foodstuffs intended for the special nutrition of infants (children under 12 months) in good health during the first months of their lives, and that fully meet the requirements of such infants until the introduction other appropriate foods.
A preparation that is not in itself a preparation for infant within the meaning of para. 1 may be placed on the market or distributed as such.
Infant formula must meet the following requirements: a. they must be manufactured: 1. from protein sources listed in Appendix 2, ch. 2, and2. other ingredients that is shown by scientific evidence recognised that they are suitable for the special feeding of infants from birth;

b. their composition must conform to the requirements of annex 2; c. for the protein source of infant formula based on hydrolysates of whey protein with a protein content of less than 0.56 g/kJ (2,25 g / 100 kcal), the specifications referred to in annex 2 must be met; d. they must be ready to use after addition of drinking water; e. only the nutrients listed in Appendix 3 are admitted in the manufacture of infant formula. If they can also be used as additives, these nutrients should meet the criteria of purity referred to in annex 8 of the order of the DFI of 23 November 2005 on the additives admitted in foodstuffs and, if such criteria are lacking, the purity criteria recognized by international organizations.

The adequacy of infant formula must be demonstrated by studies carried out on the basis of the generally accepted recommendations, issued by specialists in the planning and conduct of such studies, for the following products: a. products of lactic proteins listed in annex 2, ch. 22, whose protein content is between 0.45 g / 100 kJ (1,8 g / 100 kcal) and 0,5 g / 100 kJ (2 g / 100 kcal); b. the products from hydrolysates of proteins identified in Schedule 2, ch. 23, whose protein content is between 0,45 g/100 kJ (1,8 g / 100 kcal) and 0,5 g/100 kJ (2 g / 100 kcal).

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
RS 817.022.31 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Art. 17apreparations for infants: labelling the specific denomination of infant formula is "infant formula".
Infant formula manufactured exclusively from milk of cow or goat milk proteins must be described as "milk food for infants."
In addition to the indications required in art. 4, al. 1, the following information must appear on the packaging or labelling of the preparations: a. a statement indicating that the product is suitable for particular feeding of infants from birth when they are not breastfed; b. data on the average amount of the vitamins and minerals listed in Schedule 2 and, if applicable, choline, inositol and L-carnitine , per 100 ml of the preparation ready to consume; c. a presentation of the method of preparation, conservation and disposal of the product as well as a caveat that a mode of preparation or conservation inappropriate may adversely affect health; d. information on using appropriate; they must be formulated so as not to prevent the mother to breastfeed her child; (e) a statement such as 'important notice', followed: 1. an indication stating that breastfeeding is higher compared to an infant formula, et2. a recommendation inviting not to use the product only on the advice of an independent expert in the field of medicine, nutrition and childcare.

Can also appear on the packaging or label the average amount nutrients listed in annex 3 per 100 ml of the product ready for consumption, in the event that such a reference would not already prescribed by art. 17, art. 3, let. b. health and nutritional claims cannot be included on the packaging, the label or the package insert in cases listed in annex 4, and in accordance with the conditions attached.
The terms 'humanized', 'maternalized', 'adapted' and similar expressions are not allowed.
Infant formula must be labelled so that they differ clearly preparations now.
Packaging, the label and the product information may not include any illustration or no text likely to idealize the product; in particular, no representation of infants is allowed.

The al. 3, let. d and e, and 5 to 8 apply by analogy to the design of products, their presentation and advertising.

Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

Art. 17bpreparations for infants: obligation to announce any manufacturer or importer who intends to put on the market of infant formula must announce it to the federal Office of food safety and Veterinary Affairs (FSVO).
The announcement includes delivery of a packaging or a label, in the form of original or laser printing.

Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Art. 18preparations on: definition and follow-on requirements are foodstuffs which are intended for the special nutrition for infants over 6 months from the introduction of other foods appropriate as well as children below age (from 1 to 3 years), and which constitute the main element liquid food gradually diversified in this category of people.
Follow-on must meet the following requirements: a. they must be manufactured: 1. from protein sources listed in Appendix 5, section 2, and2. other ingredients that is shown by scientific evidence recognised that they agree to special food for infants over 6 months;

b. their composition must conform to the requirements of annex 5; c. they must be ready to use after addition of drinking water; d. only the nutrients listed in Appendix 3 are allowed in the production preparations now. If they can also be used as additives, these nutrients must meet purity criteria listed in annex 8 of the order of 23 November 2005 on the additives admitted in foodstuffs and, if such criteria are lacking, the purity criteria recognized by international organizations.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
SR 817.022.31 art. 18apreparations on: labelling the specific denomination of follow-on is "preparing now."
Preparations now made exclusively from milk cow or goat milk must be described as 'milk' on
In addition to the indications required in art. 4, al. 1, the following information must appear on the packaging or labelling of the preparations: a. a statement indicating: 1. that the product is suitable only for special feeding of infants from 6 months of age, 2 that it can only be a part of a diversified diet, et3. that it should not be used as a substitute for breast milk during the first 6 months of life.

b. a statement specifying that the decision to introduce other foods appropriate, including exceptionally before the age of 6 months, should be taken: 1. that on the advice of an independent expert in the field of medicine, nutrition and childcare, and2. taking into account the specific needs of the infant to his growth and development;

c. data on the average amount of the vitamins and minerals listed in annex 5 as well as, where appropriate, choline, inositol and L-carnitine, per 100 ml of the ready to consume; d. a presentation of the mode of preparation, conservation and disposal of the product as well as a caveat that a mode of preparation or conservation inappropriate may adversely affect health; (e) the information necessary for the proper; use they must be formulated so as not to prevent the mother to breastfeed her child.

May also appear on the packaging or label the amount of nutrients listed in annex 3 per 100 ml of the product ready for consumption, in the event that such a reference would not already prescribed by the al. 3, let. c. labelling may include, in addition to details of the content in vitamins and mineral salts, indications expressed in percentages of the reference values laid down in annex 6.
The terms 'humanized', 'maternalized', 'adapted' and similar expressions are not allowed.
Follow-on must be labelled so that consumers can clearly differentiate this product from infant formula.
The al. 3, let. e, 6 and 7 apply by analogy to the design of products, their presentation and advertising.

Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Art. 19 prepared cereal and other foods for infants and young children grain-based preparations and other foods for infants and young children are foods that meet the nutritional needs of infants and children below age (between 4 months and 3 years) who are in good health, and that are intended to be used : a. during the period of weaning of infants; b. like other foods appropriate for children at a young age; OUC. with a view to their gradual adaptation to normal food.

Is not considered as another food milk for infants and children at an early age.
Grain-based preparations include: a. simple cereals which are or have to be reconstituted with milk or other nutritious liquids suitable; b. to supplement protein cereals which are or which must be reconstituted with water or other protein-free liquid; c. the pasta after cooking in boiling water or other appropriate liquids; d. rusks or biscuits to consume such as what or crushed, with water, milk or other suitable liquids.

Grain-based preparations and foods for infants and young children must be made from ingredients which it has been demonstrated by generally accepted scientific data that they are suitable for the special feeding of children according to para. 1. membership shall meet the following requirements: a. grain-based preparations must conform to the requirements in annex 7; (b) foods for infants and children below age other than grain-based preparations must conform to the requirements in annex 8; c. only the nutrients listed in annex 9 are allowed in the production of grain-based preparations and other foods for infants and young children age.

The addition of vitamins, mineral salts and trace elements to the preparations, to cereals and other foods for infants and young children must comply with the maximum levels laid down in annex 10.
In addition to the indications required in art. 4, al. 1, the label, the packaging or the package insert of the grain-based preparations and other foods for infants and young children must be supplemented by the following information: a. a statement indicating the age from which the product can be used in view of its composition, texture or other particular properties; b. a reference indicating the presence of gluten (e.g. ' contains gluten ') or the absence of gluten if recommended the age from which the product may be used is below six months; c. the average quantity of each mineral salt and each vitamin which the specific content is set respectively in annex 7 (for grain-based preparations) and schedule 8 (for other foods), expressed per 100 g or 100 ml of the product as sold and, where appropriate a portion of the said product; d. If necessary, instructions for appropriate preparation of the product, with highlighting of the need to follow these instructions.


Nutrition labelling may indicate the average amount nutrients listed in annex 6, expressed per 100 g or 100 ml of the product as sold and, where appropriate, per serving of said product, if such indication is not the provisions of para. 7, let. (c) in addition to the digital information referred to in paras. 7 and 9, nutrition labelling can indicate the quantity for the vitamins and minerals listed in annex 6 and referring to other foods, in percentage of the value of reference. The mention in percentage is allowed only if the amounts present in 100 g or 100 ml of the product and, where appropriate, in a portion of the product, are at least equal to 15% of the value of reference contained in annex 6.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Repealed by no I of O of the DFI on 13 oct. 2010, with effect from Nov. 1. 2010 (2010 4615 RO).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

Art. 20 foods for people needing an energy or nutritional intake increased (extra food) a food is known for people who need a nutritional or energy intake increased if it meets the special dietary needs of the latter and it covers their additional nutritional needs (extra food).
We distinguish the following categories of extra foods: a. energy suppliers products; b. products with content defined in vitamins, mineral salts (macroelements and trace elements) or other important substances, intended for people in need of an energy or nutritional intake increased; c. Basic proteins and acids amino; d. preparations mixtures of products referred to in the let. a to c.

Suppliers of energy products must meet the requirements specified in Schedule 11, ch. I.
Products with content defined in vitamins, mineral salts (macroelements and trace elements) or other important substances, intended for people in need of an energy or nutritional intake increased, must take into account the nutrient loss that characterizes these people. Drinks containing electrolytes should contain the main minerals present in sweat such as sodium, potassium, calcium or magnesium.
In the mix of proteins and amino acids, the use of plant or animal of great biological value protein is admitted. Mixtures must meet the requirements specified in Schedule 11, ch. II.
Combined preparations are the result of the combination of the products referred to in the al. 3-5.
The permitted substances and their maximum and minimum levels are defined in annexes 12 and 13. Only nutritious complex listed in annexes 14 and 14B are allowed in the manufacture of the substances in annexes 12 and 13.
To meet the specific nutritional needs of certain population groups, the content of vitamins of the daily ration may be increased to a maximum of 300% of the content set in annex 13. For vitamin A, the allowed maximum overdose is 200%, reported to the authorized daily.

The FSVO may, on request, authorize other additions. It looks at the safety of the added substance, the opportunity of adding, labelling as well as corresponding advertising. Art. 6, al. 1 and 4, LGV applies by analogy.
The specific name is governed by art. 3, al. 3, let. a, OEDAl.
In the case of extra foods, the required indications in art. 4, al. 1, must be supplemented by the following information: a. a description of the end-use of the food; (b) a manual.

Labelling of substances allowed is governed by Schedule 12; the designations of the vitamins, minerals and other substances are governed by Annex 13.
The labelling must mention the content of vitamins, minerals and other substances at the time of delivery to the consumer.
Drinks can be described as isotonic when their osmolarity is from 250 to 340 mOsmol/l.
For extra food, as an alternative to the art. 26, al. 3, and 29, al. 3, OEDAl, the energy value and nutrients or content components nutritious, as well as the percentage of the recommended daily intake can be expressed by daily ration. The recommended daily intake is governed by Schedule 1 of the Ordinance of the DFI of 23 November 2005 on the addition of substances essential or physiologically useful for food.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
RS 817.022.21 RS 817.022.32 introduced by chapter I of the O of the DFI on March 7, 2008 (RO 2008 961). New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).

Art. dietary 20aAliments intended for special medical purposes dietary foods for special medical purposes are foods intended to meet the nutritional needs of the following persons: a. patients whose capacity ingestion, digestion, absorption, metabolism or excretion of regular foods or some of their ingredients (including their metabolites) are decreased, limited or disturbed; b. patients whose state of health determines other specific nutritional needs that cannot be met by a change in the normal diet or a diet consisting of foods intended for a particular diet or a combination of the two.

There are three categories: a. whole foods from the nutritional point of view, which, with a normal nutrient composition, may be the only source of food; (b) whole foods from the nutritional point of view who, with a composition that is adapted to the specific needs of a disease, disorder or illness, may be the only source of power; c. of the nutritionally incomplete foods that with a normal composition or tailored to the specific needs of a pathology, a disorder or a disease, may not be the only source of power.

Foods referred to in para. 2, let. a and b, can also be used to replace part of the patient's diet or supplement.
The composition of dietary foods for special medical purposes is based on medical principles and rational nutrition. They must be used in a safe and effective, according to the manufacturer's instructions. Dietetic foods must meet the special nutritional needs of people for which they are intended; This must be established by solid, generally accepted scientific data. They must respect the rules of composition specified in Schedule 14A and may contain nutritious complex listed in annex 14.
Any manufacturer or importer who intends to bring to market a Dietetic food intended for special medical purposes and satisfying the requirements of annex 14 a, must announce it to the FSVO. It must provide the FSVO an original copy or a copy laser packaging or label, with the composition of the product.
Any manufacturer or importer who intends to bring to market a Dietetic food intended for special medical purposes, but not satisfying the requirements of annex 14 not, must apply for authorisation to the FSVO. It is checking safety from the point of view of health, of the relevance, labelling and advertising.
The specific name is "Dietetic food intended for special medical purposes".
The information required in art. 2 OEDAl must be supplemented by the following information: a. the available energy value expressed in kilojoules (kJ) and kilocalories (kcal), protein, carbohydrates and fats as well as the amount present in the product and average of nutrient complexes (mineral salts or vitamins) listed in annex 14A, reported to 100 g or 100 ml of the product as it is sold or If any, to 100 g or 100 ml of the product ready for use in accordance with the manufacturer's instructions; This information can also be provided by discount dose; b. choice, the components of protein, carbohydrate and lipid content, or other nutrients and their components, provided that this information is necessary for the proper use of the product, for 100 g or 100 ml of the product as sold and, where appropriate, for 100 g or 100 ml of the product ready for use in accordance with the manufacturer's instructions; This information can also be provided by dose given; c. where appropriate, information on the osmolality or the osmolarity of the product; d. information on the origin and the nature of proteins or the protein hydrolysates contained in the product; e. the mention ' nutritional needs in case of... "the ellipsis being replaced by pathology, disorder or disease for which the product is intended; f. as appropriate , a mention regarding observing precautions and contraindications; g. a description of the properties or characteristics that the product has its usefulness, if necessary with mention of nutrients which have been increased, reduced, eliminated or underwent other changes, and the justification for the use of the product; h. If necessary, a warning that the product must not be administered parenterally.

Packaging or labels must show the particulars following, preceded the words "important notice" (or an equivalent formula):

a. a statement that the product must be used under medical supervision; (b) a statement indicating if the product can be used as the only source of power; c. a statement, as appropriate, that the product is intended for a specific age group; d. an indication, where applicable, that the product is a risk to health when consumed by persons who do not suffer from a pathology a disorder or disease for which the product is intended.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4919).
New expression according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO). This mod has been taken throughout the text.
SR 817.022.21 art. 21 foods containing malt extract food containing the extract of malt are foods intended to supplement the diet with malt extract.
They must contain at least 30% extract of malt, reported to the dry matter mass and less than 10 g of malt extract in the daily ration.
For products intended for the preparation of beverages containing malt extract, containing milk and must be délayés in water, the minimum content in extract of malt refers to the dry matter without milk components.
Foods containing malt extract should contain vitamins and minerals listed in annex 13, in the amounts attached.
Only nutritious complex listed in annex 14 are allowed in the manufacture of foods containing malt extract.
Their daily ration should be indicated on the packaging or label.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4919).

Art. 22 food supplements food supplements are products that contain vitamins, minerals or the specific substances in concentrated form and having a nutritional or physiological effect, and which are intended to supplement the diet with these substances.
They are available in dosage forms such as capsules, tablets, liquids, or powders.
They cannot contain: a. the vitamins, minerals, and specific substances listed in annexes 13, according to the planned daily rations; and the substances described in annex 13A respecting their minimums; b. specified food.

The recommended daily diet must contain at least 15% of the admissible daily intake for adults according to annex 13.
To meet the specific nutritional needs of certain population groups, the content of vitamins of the daily ration may be increased to a maximum of 300% of the content set in annex 13. For vitamin A, the allowed maximum overdose is 200%, reported to the authorized daily.
Only nutritious complex listed in annexes 14 and 14A are allowed in the manufacture of food supplements contained in annexes 13 and 13A.
Food supplements with basic minerals contain appropriate basic salts of magnesium, potassium or calcium (bicarbonate, carbonate and citrate).
Food supplements can contain live bacteria cultures with the specific qualifications and meeting the requirements set out in annex 14 b.
In the case of food supplements, the required indications in art. 4, al. 1, must be supplemented by the following information: a. a statement indicating that the product is a food supplement; (b) a statement that the product must be stored out of the reach of children; c. a caveat stating that the recommended daily amount should not be exceeded; d. a statement specifying that food supplements should not be used as a substitute for a varied diet; e. warnings according to annex 13 for the specific substances.

Content in vitamins, mineral salts and specific substances so that, where appropriate, the percentage of the recommended daily amount must be expressed by daily ration. The recommended daily intake is governed by Schedule 1 of the Ordinance of the DFI of 23 November 2005 on the addition of substances essential or physiologically useful for food.
The labelling must mention the content of vitamins, mineral salts and specific substances at the time of delivery to the consumer.

Basic food supplements with minerals can bear a mention indicating that they help to regulate the acid-base balance.
In the list of ingredients and in the specific denomination must be the addition of live bacteria cultures: a. under the specific scientific nomenclature in accordance with the prescriptions of the CPSI (International Committee on Systematics of Prokaryotes), forgotten the source. with the mention "with lactic ferments.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4919).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4615 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1997).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
RS 817.022.32 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of the O of the DFI on March 7, 2008 (RO 2008 961). Repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).
Introduced by chapter I of O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1997).
www.the-ICSP.org/ introduced by section I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Art. food 22aLevures food yeasts are obtained from strains such as Saccharomyces cerevisiae or Candida used. They are delivered with or without processing (e.g. debittering, inactivation, cytolysis).
Packaging and labels must be marked on the type of yeast. If a trade name or in case of ambiguity, the Latin name is required. The type of treatment must be indicated.
The food yeasts enriched in vitamins or minerals in-process must be identified as such (e.g., selenium yeast).
Food yeast may contain vitamins, minerals and other nutrients listed in annex 13, in the amounts attached.
Only nutritious complex listed in annex 14 are allowed in the production of edible yeasts.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4919).

Art. 22bMicro-algae and calcareous red algae species of Chlorella pyrenoidosa and Chlorella vulgaris algae are microscopic unicellular green algae (microalgae) edible.
The species of alga Spirulina platensis (Spirulina pacifica) is a single-celled microscopic blue alga (microalga) edible.
The calcareous red algae (maerl) are calcified algae Lithothamnium corallioides, Phymatolithon calcareum species or mixtures of these species.
Packaging and labels must be marked of the algal species. If a trade name or in case of ambiguity, the Latin name of the strain of algae is required.
The algae chlorelles and Spirulina enriched in vitamins or minerals in production must be designated as such.
Micro-algae contain vitamins, minerals and other nutrients listed in annex 13, in the amounts attached.
Only nutritious complex listed in annex 14 are allowed in the production of microalgae.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4919).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).

Art. 23 repealed by no I of O of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO). Erratum on Feb 4. 2014 (2014 405 RO).

Art. 23adenrees food with added phytosterols, phytosterol esters, phytostanols or phytostanol esters


Phytosterols, phytosterol esters, phytostanols or phytostanol esters can be added to food below to influence cholesterol levels: a. fat spreads; b. products type milk; c. mayonnaise; d. salad sauces.

The products of type milk according to para. 1, let. b, are, for example, the products of milk low-fat or skim, possibly with additions of fruit or grain and products of type fermented milk such as yoghurt, soya drinks and cheese type products (fat content in g per 100 g ≤12) in which fats or proteins of milk have been partially or totally replaced by of oil or vegetable protein.
The food referred to in para. 1 must, in addition to the indications contained in art. 4, al. 1, wear: a. the reference 'contains added plant sterols' or 'contains some added plant stanols', in the same field as the specific name; (b) the indication of the content in phytosterols, phytosterol esters, phytostanols or esters of phytostanols added (expressed in percent or in grams of sterols/plant stanols plant free by 100 g or 100 ml of the food in question) in the list of ingredients; c. a mention indicating that the food is not intended people who cannot control their cholesterol; d. a statement that patients on cholesterol are invited to only consume the product under medical supervision; e. a mention, visible, indicating that the product may not be suitable, from the nutritional point of view, to pregnant women and nursing mothers as well as children under five years of age; (f) a statement that the product should be used as part of a balanced and varied diet , including a regular consumption of fruits and vegetables (to maintain levels of carotene); g. in the same field of vision as the indication referred to in the let. c, a statement indicating that consumption of a greater than 3 grams per day of added plant stanols/plant serols quantity must be avoided; h. the indication (preferably in grams or milliliters) of the contents of a portion of the food or the food ingredient concerned and the amount of plant sterols/plant stanols that contains each portion.

Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

Section 3 amendment of the annexes article 24. the FSVO adapts regularly the annexes of this order according to the evolution of scientific and technical knowledge and the laws of the Switzerland's main trading partners.

Section 4 entry into force art. 25. this order comes into force on January 1, 2006.

Transitional provision of the amendment of November 15, 2006 transitional provision of the amendment of March 7, 2008 transitional provision of the amendment of May 11, 2009 transitional provision of the amendment of October 13, 2010 transitional provisions relating to the amendment of November 25, 2013 special foods can still be imported, manufactured and labeled according to the old law until December 31, 2015. They can be handed over to the consumer according to the old law until exhaustion of stocks.
No transitional period applies to allegations of health for special foods.

Annex 1 (art. 16, para. 3 and 6) requirements for the composition of food substitution for the control of the weight Note: values given relate to products ready for consumption, marketed as such or rebuild according to the manufacturer's instructions.

1 energy 11 energy intake of products to replace all of the daily ration (art. 16, para. 2, let. a) should be between 3360 kJ (800 kcal) and 5040 kJ (1200 kcal) per ration journaliere.12 the energy of the products to replace one or more meals (art. 16, al. 2, let. b) must be between 840 kJ (200 kcal) and 1680 kJ (400 kcal) per meal.

2 protein 21 the protein intake of the substitutes for the control of the weight must be at least 25% and can go up to 50% of the total energy supply of these products. The protein intake of a product intended to replace one or more meals should not exceed 125 g.22 c. 21 provisions relate to the protein the chemical index is equal to that of the protein of corresponding reference according to the FAO / who (1985).

Protein reference g/100 g protein Cystine + methionine 1.7 Histidine 1.6 1.3 Isoleucine Leucine 1.9 Lysine 1,6 Phenylalanine + Tyrosine 1.9 Threonine 0.9 tryptophan Valine 1.3 23 if the chemical a protein index 0.5 is less than 100% of that of the reference protein, the minimum amount of this protein should be increased accordingly. In all cases, the chemical index of the protein must be at least equal to 80% from the protein of reference.24 by chemical index, means the lowest relationship between the amount of each amino acid essential of the considered protein, and the amount of each amino acid corresponding protein of reference.25 in all cases the addition of amino acids is permitted to improve the nutritional value of proteins, and only in the proportions necessary for that purpose.

3 fat 31 energy intake of fat may not exceed 30% of the total energy supply of the produit.32 in the products to replace all of the daily ration, the amount of linoleic acid (in the form of glycerides) cannot be less than 4.5 g.33 in products intended to replace one or more meals, the amount of linoleic acid (in the form of glycerides) cannot be less than 1 g.

4 dietary fibre content fibre products to replace all of the daily ration must be between 10 g and 30 g by daily ration.

5 vitamins and minerals 51 products to replace all of the daily ration must provide at least 100% of the amounts of vitamins and minerals specified in the table below. 52 products intended to replace one or more meals must provide meals, at least 30% of the amounts of vitamins and minerals specified in the following table; However, these products must provide at least 500 mg of potassium per meal.

Vitamin A (µg retinol equivalent) 700 vitamin D (µg) vitamin E 5 (mg tocopherol equivalent) 10 vitamin C (mg) 45 vitamin B1 (Thiamine) (mg) vitamin B2 1.1 (riboflavin) 1.6 (mg) niacin (mg equivalent nicotinamide) 18 vitamin B6 (mg) 1.5 acid folate/folate (µg) 200 vitamin B12 (µg) 1.4 biotin (µg) 15 Pantothenic acid (mg) 3 Calcium (mg) phosphorus (mg) Potassium 550 700 3100 (mg) iron (mg) Zinc 16 9.5 (mg) copper (mg) 1,1 iodine (µg) 130 Selenium (µg) 55 Sodium) mg) 575 Magnesium (mg) 150 Manganese (mg) 1 World Organization of health. Energy and protein requirements. Report of a joint FAO/who/UNU expert consultation. World Organization of health, Geneva 1985 (series of technical reports, 724).

February 4, 2014 annex 2 State (art. 17, al. 3, let a, ch. 1, b and c, and al. 4, let. a and b, and article 17, para. 3, let. b) requirements for the composition of infant formula Note: values given relate to marketed ready for consumption products such as which or after reconstitution as instructed by the manufacturer.

1 energy Minimum Maximum 250 kJ/100 ml 295 kJ/100 ml (60 kcal / 100 ml) (70 kcal / 100 ml) 2 21 Definitionsteneur protein protein = nitrogen × 6,25.
22 preparations for infants at base of milk protein of cow or goat milk Minimum Maximum 0,45 g/100 kJ 0,7 g/100 kJ (1,8 g / 100 kcal) (3 g / 100 kcal) the requirements of art. 17, al. 4, let. a, apply to products whose protein content is between 0,45 g/100 kJ (1,8 g / 100 kcal) and 0,5 g/100 kJ (2 g / 100 kcal).
Equal energy value, the preparation must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to c. 26). However, for calculations, the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 2. Similarly, concentrations of tyrosine and phenylalanine can be counted together, as long as the report phenylalanine/tyrosine is not greater than 2. The report methionine/cystine may be greater than 2 but less than 3, provided that the suitability of the product to the nutritional needs of infants has been demonstrated by studies carried out on the basis of recognized recommendations, issued by specialists in the planning and conduct of such studies.
23 preparations for infants based on hydrolysates of proteins Minimum Maximum 0,45 g/100 kJ 0,7 g/100 kJ (1,8 g / 100 kcal) (3 g / 100 kcal) the requirements of art. 17, al. 4, let. b, apply to products whose protein content is between 0,45 g/100 kJ (1,8 g / 100 kcal) and 0,50 g / 100 kJ (2 g / 100 kcal).

Equal energy value, the preparation must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to c. 26). However, for calculations, the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 2. Similarly, concentrations of tyrosine and phenylalanine can be counted together, as long as the report phenylalanine/tyrosine is not greater than 2. The report methionine/cystine may be greater than 2 but less than 3, provided that the suitability of the product to the nutritional needs of infants has been demonstrated by studies carried out on the basis of recognized recommendations, issued by specialists in the planning and conduct of such studies.
The concentration of L-carnitine cannot be less than 0.3 mg/100 kJ (1,2 mg / 100 kcal).
24 infant formula made from isolates from soya proteins, alone or mixed with protein milk cow or goat milk Minimum Maximum 0.56 g/100 kJ 0,7 g/100 kJ (2,25 g / 100 kcal) (3 g / 100 kcal) only soya protein isolates are permitted in the manufacture of such preparations for infants.
Equal energy value, the preparation must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to c. 26). However, for calculations, the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 2. Similarly, concentrations of tyrosine and phenylalanine can be counted together, as long as the report phenylalanine/tyrosine is not greater than 2. The report methionine/cystine may be greater than 2 but less than 3, provided that the suitability of the product to the nutritional needs of infants has been demonstrated by studies carried out on the basis of recognized recommendations, issued by specialists in the planning and conduct of such studies.
The concentration of L-carnitine can does less than 0.3 mg/100 kJ (1,2 mg / 100 kcal).
25. in all cases, the addition of amino acids is admitted that in order to improve the nutritional value of proteins, and only in the proportions necessaires.26 critical and semi-critical of breast milk amino acids levels are the following: mg/100 kJ mg/100 kcal Cystine 9 38 Histidine 10 40 Isoleucine 22 90 Leucine 40 166 Lysine 27 113 Methionine 5 23 Phenylalanine 20 83 Threonine 18 77 tryptophan 8 32 Tyrosine 18 76 Valine 21 88 3 Taurine if added taurine to formula, the concentration of taurine can be greater than 2,9 mg/100 kJ (12 mg / 100 kcal).

4 choline Minimum Maximum 1,7 mg/100 kJ 12 mg/100 kJ (7 mg / 100 kcal) (50 mg / 100 kcal) 5 lipids Minimum Maximum 1, 05 g/100 kJ 1,4 g/100 kJ (4,4 g / 100 kcal) (6.0 g / 100 kcal) 51 the use of the following substances is prohibited: - sesame - oil cotton 52 lauric acid and acid myristic Minimum Maximum - separately or together , 20% mass of the total fat 53 linoleic acid content (in the form of glycerides = linoleates) Minimum Maximum 70 mg/100 kJ 285 mg/100 kJ (300 mg / 100 kcal) (1200 mg / 100 kcal) 54 alpha-linolenic acid content shall not be less than 12 mg/100 kJ (50 mg / 100 kcal). The linoleic/alpha-linolenic acid report cannot be less than 5 nor greater than 15.
55. the content of fatty acids trans isomers cannot be greater than 3% of the total fat grasses.56 the erucic acid content shall not exceed 1% of the total fat grasses.57 the addition of polyunsaturated fatty acids (PUFA) long-chain (20 and 22 carbon atoms) is admitted. In this case, their content shall not exceed: 571 to 1% of the total-fat for the n-3 PUFAS, and 572 to 2% of the total fat content for the n-6 PUFA (1% of the total fat content for arachidonic (20:4 n-6) acid).

Eicosapentatenoique (20:5 n-3) acid content cannot be greater than the Docosahexaenoic (22:6 n-3) acid content.
Docosahexaenoic (22:6 n-3) acid content cannot be greater than the content of polyunsaturated fatty acids long chain n-6.

6 phospholipids phospholipids in infant formula content cannot be greater than 2 g/l.

7 Inositol Minimum Maximum 1 mg/100 kJ 10 mg/100 kJ (4 mg / 100 kcal) (40 mg / 100 kcal) 8 carbohydrates Minimum Maximum 2.2 g/100 kJ 3,4 g/100 kJ (9 g / 100 kcal) (14 g / 100 kcal) 81 only carbohydrates below may be used: - lactose - maltose, - sucrose - glucose - maltodextrin - syrup or dehydrated glucose syrup - pre-cooked starch (free of gluten in their natural state) - gelatinized starch (free of gluten in their natural state) 82 Lactose Minimum

Maximum 1,1 g/100 kJ - (4,5 g / 100 kcal)-this provision is not applicable to ready to use preparations in which soya protein isolates represent more than 50% mass of the total protein content.
83 saccharoseL' addition of sucrose is allowed only in preparations made from protein hydrolysates. In the case of addition of sucrose, its content cannot be greater than 20% of the total carbohydrate content mass.
84 glucoseL' addition of glucose is allowed only in preparations made from protein hydrolysates. In the case of addition of glucose, its content cannot be greater than 0,5 g/100 kJ (2 g / 100 kcal).
85 pre-cooked starch and/or gelatinized starch Minimum Maximum - 2 g / 100 ml, and 30% mass of the total carbohydrates 9 Fructo-oligosaccharides and galacto-oligosaccharides fructo-oligosaccharides and galacto-oligosaccharides may be added to infant formula. In this case, their content may not exceed 0,8 g / 100 ml in a combination of 90% oligogalactosyl-lactose and 10% of sucrose-oligofructosyl of high molecular weight.
Other combinations and maximum levels of fructo-oligosaccharides and galacto-oligosaccharides may be used in accordance with art. 17, al. 3, let. a, CH 2.

10 minerals 101 formula protein of milk cow or milk goat or hydrolysates of proteins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum Sodium (mg) 5 14 20 60 Potassium (mg) 15 38 60 160 chlorine (mg) 12 38 50 160 Calcium (mg) 12 33 50 140 phosphorus (mg) 6 22 25 90 Magnesium (mg) 1,2 3,6 5 15 iron (mg) 0.07 0.3 0.3 1.3 Zinc (mg) 0,12 0.36

0,5 1,5 copper (µg) 8.4 25 35 100 iodine (µg) 2.5 12 10 50 Selenium (µg) 0.25 2.2 1 9 Manganese (µg) 0.25 25 1 100 Fluorine (µg) - 25-100 report calcium/phosphorus cannot be less than 1,0 nor greater than 2,0.
102 infant formula made from isolates of soya proteins, alone or mixed with protein milk cow or milk of Chevretoutes the requirements in section 101 shall apply. Are except iron and phosphorus; in this case the requirements are the following: per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum iron (mg) 0,12 0.5 0.45 2 phosphorus (mg) 7.5 25 30 100 11 vitamins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum vitamin A (µg - ER) 14 43 60 180 vitamin D (µg) 0.25 0,65 1 2,5 vitamin B1 (thiamine) (µg) 14 72 60 300 vitamin B2 (riboflavin) (µg) 19 95 80 400 72 375 300 1500 (µg) niacin acid Pantothenic (µ (g) 95 475 400 2000 vitamin B6 9 42 35 175 (µg) biotin (µg) 0.4 1.8 1.5 7.5 2.5 folic acid (µg) 12 10 50 vitamin B12 (µg) 0.025 0.12 0.1 0.5 vitamin C (mg) 2.5 7.5 10 30 vitamin K 1 6 4 25 (µg) vitamin E (mg-a-and) 0,5/g 1.2 0.5/g 5 of polyunsaturated acids expressed as linoleic acid corrected double bonds , but in no case less than 0,1 mg/100 kJ available polyunsaturated acids expressed in corrected for the double bonds, linoleic acid but in no case less than 0,5 mg / 100 available kcal 12 Nucleotides the following nucleotides may be added: Maximum Maximum (mg/100 kJ) (mg/100 kcal) Monophosphate 5' of cytidine Monophosphate 5'uridine 0.42 0.60 2.50 1.75 Monophosphate 5'adenosine 0.36 1.50 Monophosphate 0.12 guanosine 5' Monophosphate 5' of inosine 0.24 0.50 1.00 new content according to the c. III al. 2 o of the DFI on March 7, 2008 (RO 2008 961). Update according to ch. II al. 1 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Re = all trans retinol equivalent.
In the form of cholecalciferol and ergocalciferol, whose 10 µg = 400 IU of vitamin d niacin preformed.
a and = d-a-equivalent tocopherol.
0.5 mg a/1 g linoleic acid (18:2 n-6); 0.75 mg acid g a-1/a-linolenic (18:3 n-3); 1.0 mg and/a-1 acid g arachidonic (20:4 n-6); 1.25 mg and/a-1 acid g meiosis (20:5 n-3); 1.5 a/1 g mg Docosahexaenoic (22:6 n-3) acid.

0.5 mg a/1 g linoleic acid (18:2 n-6); 0.75 mg acid g a-1/a-linolenic (18:3 n-3); 1.0 mg and/a-1 acid g arachidonic (20:4 n-6); 1.25 mg and/a-1 acid g meiosis (20:5 n-3); 1.5 a/1 g mg Docosahexaenoic (22:6 n-3) acid.
The nucleotide concentration may not exceed 1,2 mg/100 kJ (5 mg / 100 kcal).
The nucleotide concentration may not exceed 1,2 mg/100 kJ (5 mg / 100 kcal).

State on 4 February 2014 Annex 2A (art. 17, al. 3, let. c) Specifications for protein, the protein source and the processing of protein used in the manufacture of infant formula based on hydrolysates of whey protein derived from cow's milk protein, with a protein content less than 0.56 g/100 kJ (2,25 g / 100 kcal) 1 protein content protein content = nitrogen × 6,25.

Minimum Maximum 0.44 g/100 kJ 0,7 g/100 kJ (1.86 g / 100 kcal) (3 g / 100 kcal) 2 Source protein demineralised sweet whey protein derived from milk after enzymatic precipitation of casein using chymosin, consisting of: 21 63% without caseinoglycomacropeptide whey protein isolate with: 211 a minimum protein content of 95% of the dry matter; 212 a denaturation of the protein less than 70% , et213 a maximum ash content of 3%; et22 37% sweet whey protein concentrate with: 221 a minimum protein content of 87% of dry matter; 222 a denaturation of proteins less than 70%, et223 a maximum ash content of 3,5%.

3 processing of proteins method of hydrolysis in two steps using a trypsin preparation, including heat treatment (for 3 to 10 minutes at a temperature of 80 to 100 ° C) between the two hydrolysis steps.

4 protein quality essential or indispensable amino acids under conditions of breast milk, expressed in milligrams to 100 kJ and 100 kcal, are the following: for 100 kJ for 100 kcal Arginine 16 69 Cystine 6 24 Histidine 11 45 Isoleucine 17 72 Leucine 37 156 Lysine 29 122 Methionine 7 29 Phenylalanine 15 62 Threonine 19 80 tryptophan 7 30 Tyrosine 14 59 Valine 19 80 set by section III al. 1 o of the DFI on March 7, 2008 (RO 2008 961). New content according to chapter II of O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1997). Update according to ch. II al. 1 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

State on 4 February 2014 annex 3 (art. 17, al. 3, let. e, 17A, para. 4, 18, al. 2, let. d, and 18a, para. 4) nutrients permitted in infant formula and preparations on 1. Vitamins vitamins formula vitamin vitamin A Acetate retinyl Palmitate retinyl Retinol vitamin D vitamin D2 (= ergocalciferol) Vitamin D3 (= cholecalciferol) vitamin B1 hydrochloride of thiamine Nitrate of thiamine vitamin B2 riboflavin riboflavin-5-phosphate sodium niacin acid Nicotinamide Nicotinic vitamin B6 hydrochloride of pyridoxine, Pyridoxine-5-phosphate Folate acid folic acid Pantothenic D-pantothenate of calcium D-pantothenate of sodium Dexpantothenol vitamin B12 cyanocobalamin Hydroxocobalamin biotin D-biotin vitamin C acid L-Ascorbic L-ascorbate of sodium L-ascorbate calcium acid 6 - palmityl - L - Ascorbic (ascorbyle palmitate) Ascorbate of potassium vitamin E D-alpha-tocopherol DL-alpha-tocopherol Acetate of D-alpha-tocopherol Acetate of DL-alpha-tocopherol vitamin K Phylloquinone (phytomenadione) 2. Minerals minerals permitted salts Calcium (Ca) calcium Carbonate calcium chloride Citrates of calcium Gluconate calcium Glycerophosphate calcium Lactate calcium Orthophosphates of calcium hydroxide to calcium (Mg) Magnesium Carbonate magnesium chloride magnesium oxide magnesium Orthophosphates of magnesium sulphate magnesium Gluconate magnesium hydroxide magnesium Citrates of magnesium iron (Fe) Citrate iron iron iron Lactate Gluconate Sulfate iron iron Citrate ammoniacal Fumarate of iron Diphosphate iron (iron pyrophosphate) ferrous Bisglycinate copper (Cu) copper Gluconate complex copper Sulfate copper Citrate lysine copper Carbonate of copper (I) iodine, potassium iodide iodide of sodium potassium Iodate Zinc (Zn) Acetate zinc chloride zinc Lactate zinc sulphate zinc Citrate zinc Gluconate zinc zinc oxide (Mn) Manganese Carbonate manganese chloride manganese Citrate manganese sulphate manganese Gluconate manganese Sodium (Na) Bicarbonate of sodium chloride Sodium Citrate sodium Gluconate sodium Carbonate sodium Lactate sodium salts of sodium acid orthophosphoric sodium hydroxide Potassium (K) Bicarbonate potassium Carbonate potassium chloride potassium Citrates of potassium Gluconate potassium Lactate potassium hydroxide potassium Selenium orthophosphoric acid potassium salts (Se) Selenate sodium Selenite sodium 3. Amino acids and other compounds nitrogen of L-arginine and its L-cystine hydrochloride and its chlorhydrates L-histidine and its chlorhydrates L-isoleucine and its chlorhydrates L-leucine and its chlorhydrates L-lysine and its L-cysteine chlorhydrates and his chlorhydrates L-methionine L-phenylalanine L-threonine L-tryptophan L-tyrosine L-valine L-carnitine and its hydrochloride L-carnitine-L-tartrate Taurine Monophosphate 5' of cytidine and its salts of sodium Monophosphate 5' uridine and its salts of sodium Monophosphate 5' adenosine and its salts of sodium Monophosphate 5' of guanosine and its sodium salts
Monophosphate 5' of inosine and its sodium salts 4. Other substances Choline chloride choline Citrates of choline Tartrates choline Inositol new content according to chapter II of O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 1997).
L - arginine and its hydrochloride are used exclusively for the manufacture of infant formula referred to in art. 17, al. 3, let. c. State on 4 February 2014 annex 4 (art. 17, para. 5) Allegations nutritional and health for preparations for infants and conditions warranting a mention advertising 1. Nutrition claims advertising Mention Conditions for mentions advertising 11 Lactose only lactose is the only carbohydrate present.

12. lactose lactose content is less than or equal to 2.5 mg/100 kJ (10 mg / 100 kcal).

Polyunsaturated fatty acids added 13 to long strings or equivalent nutrition claim about adding acid docosahexaenoic acid docosahexaenoic content is not less than 0.2% of the total fat content.

14 nutrition claims on the addition of the following optional ingredients: 141 taurine voluntary addition to a concentration suitable for the special feeding of infants and in accordance with the conditions laid down in annex 2.

142 fructo-oligosaccharides and galacto-oligosaccharides voluntary addition to a concentration suitable for the special feeding of infants and in accordance with the conditions laid down in annex 2.

143 nucleotides voluntary addition to a concentration suitable for the special feeding of infants and in accordance with the conditions laid down in annex 2.

2 health claims (including reduction of disease risk claims) Mention advertising policies for mentions advertising 21 Reduction in the risk of allergy to the protein lactic. This may include terms referring to the reduction of allergens or antigens.

a. preparations meet the provisions of annex 2, c. 22. The amount of protein propria must be measured by recognized methods, and may not exceed 1% of the substances containing nitrogen in the preparations.b. An indication that the product should not be consumed by infants allergic to the intact proteins, which are at the base of the preparation must appear on the label, unless recognized clinical trials show that the preparation is tolerated by more than 90% of infants (95% confidence interval) suffering from hypersensitivity to proteins which are at the base of the hydrolysate.

c. preparations administered orally must not cause reactions of awareness in animals to which the intact proteins, which are at the base of the preparation have been administrees.d. Objective and verified data must scientifically prove the claimed properties.

New content according to chapter III al. 2 o of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).

State on 4 February 2014 schedule 5 (art. 18, al. 2, let. a, ch. 1, and b, and art. 18, para. 3, let. c) requirements for the composition of the preparations on notice: values given relate to marketed ready for consumption products such as which or after reconstitution as instructed by the manufacturer.

1 energy Minimum Maximum 250 kJ/100 ml 295 kJ/100 ml (60 kcal / 100 ml) (70 kcal / 100 ml) 2 protein protein content = nitrogen × 6,25.

21 preparations on protein of milk cow or goat milk Minimum Maximum 0,45 g/100 kJ 0,8 g/100 kJ (1,8 g / 100 kcal) (3,5 g / 100 kcal)


Equal energy value, the preparation now must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to annex 2, c. 26). However, for these calculations the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 3. Tyrosine and phenylalanine concentrations can be counted together for as long as the report phenylalanine/tyrosine is not greater than 2.
22 preparations on basis of hydrolysates of proteins Minimum Maximum 0,45 g/100 kJ 0,8 g/100 kJ (1.8 g / 100 kcal) (3.5 g / 100 kcal) for products with a-protein between 0,45 g/100 kJ (1.8 g / 100 kcal) and 0.56 g/100 kJ (2,25 g / 100 kcal), the requirements set out in art. 17, al. 4, let. b, shall apply by analogy.
Equal energy value, the preparation now must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to annex 2, c. 26). However, for these calculations the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 3. Tyrosine and phenylalanine concentrations can be counted together for as long as the report phenylalanine/tyrosine is not greater than 2.
23 preparations on basis of isolates from soya proteins, alone or mixed with protein milk cow or goat milk Minimum Maximum 0.56 g/100 kJ 0,8 g/100 kJ (2,25 g / 100 kcal) (3,5 g / 100 kcal) only soya protein isolates are permitted in the manufacture of these preparations now.
Equal energy value, the preparation now must contain an available quantity of each of the amino acids critical and semi-critical at least equal to that contained in the reference protein (breast milk according to annex 2, c. 26). However, for these calculations the concentrations of methionine and cystine may be counted together, as long as the report methionine/cystine is not greater than 3. Tyrosine and phenylalanine concentrations can be counted together for as long as the report phenylalanine/tyrosine is not greater than 2.
24. in all cases, amino acids may be added to improve the nutritional value of proteins, and only in the proportions necessary.

3 taurine if added taurine to the follow-on, the concentration of taurine can be greater than 2,9 mg/100 kJ (12 mg / 100 kcal).

4 lipids Minimum Maximum 0.96 g/100 kJ 1,4 g/100 kJ (4,0 g / 100 kcal) (6.0 g / 100 kcal) 41 the use of the following substances is prohibited: - sesame - oil cotton 42 lauric acid and acid myristic Minimum Maximum - separately or together, 20% mass of the total fat 43 linoleic acid content (in the form of glycerides = linoleates) Minimum Maximum 70 mg/100 kJ 285 mg/100 kJ (300 mg / 100 kcal) : (1200 mg / 100 kcal) 44 isomers of fatty acids trans content may not exceed 3% of the total fat grasses.45 the erucic acid content shall not exceed 1% of the total fat grasses.46 alpha-linolenic acid content shall not be less than 12 mg/100 kJ (50 mg / 100 kcal). The linoleic/alpha-linolenic acid report cannot be less than 5 nor greater than 15.
47. the addition of polyunsaturated fatty acids (PUFA) long-chain (20 and 22 carbon atoms) is admitted. In this case, their content shall not exceed: 471 at 1% of the total-fat for the n-3 PUFAS, and 472 to 2% of the total fat content for the n-6 PUFA (1% of the total fat content for arachidonic (20:4 n-6) acid).

Eicosapentatenoique (20:5 n-3) acid content cannot be greater than the Docosahexaenoic (22:6 n-3) acid content.
Docosahexaenoic (22:6 n-3) acid content cannot be greater than the content of polyunsaturated fatty acids long chain n-6.

5 phospholipids phospholipids in follow-on content cannot be greater than 2 g/l.

6 carbohydrates Minimum Maximum 2.2 g/100 kJ 3,4 g/100 kJ (9 g / 100 kcal) (14 g / 100 kcal) 61 the use of ingredients containing gluten is interdite.62 Lactose Minimum Maximum 1,1 g/100 kJ - (4,5 g / 100 kcal) this provision is not applicable to follow-on in which soya proteins represent more than 50% mass of the total protein content.
63 sucrose, fructose, honey Minimum Maximum - separately or together: 20% of the total carbohydrate content mass honey must be the subject of a treatment to kill the spores of Clostridium botulinum.

64 glucoseLe glucose can be added only to the preparations now based on protein hydrolysates. When added, the glucose content shall not exceed 0,5 g/100 kJ (2 g / 100 kcal).

7 Fructo-oligosaccharides and galacto-oligosaccharides fructo-oligosaccharides and galacto-oligosaccharides may be added to the preparations now. In this case, their content may not exceed 0,8 g / 100 ml in a combination of 90% oligogalactosyl-lactose and 10% of sucrose-oligofructosyl of high molecular weight.
Other combinations and maximum levels of fructo-oligosaccharides and galacto-oligosaccharides may be used in accordance with art. 18, al. 2, let. a, CH 2.

8 minerals 81 Preparations on basis of milk proteins and hydrolysates of proteins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum Sodium (mg) 5 14 20 60 Potassium (mg) 15 38 60 160 chlorine (mg) 12 38 50 160 Calcium (mg) 12 33 50 140 phosphorus (mg) 6 22 25 90 Magnesium (mg) 1,2 3,6 5 15 iron (mg) 0.14 0.5 0.6 2 Zinc (mg) 0,12 0.36 0,5 1,5 copper (ig) 8.4 25 35 100

Iodine (µg) 2.5 12 10 50 Selenium (µg) 0.25 2.2 1 9 Manganese (µg) 0.25 25 1 100 Fluorine (µg) - 25-100 calcium/phosphorus in follow-on report cannot be less than 1,0 nor greater than 2,0.
82 preparations on basis of isolates of proteins of soybean, alone or mixed with cow or milk Chevretoutes milk protein the requirements in chapter 81 shall apply. Are except iron and phosphorus; in this case the requirements are the following: per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum iron (mg) 0.22 0.65 0.9 2.5 phosphorus (mg) 7.5 25 30 100 9 vitamins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum vitamin A (µg - ER) 14 43 60 180 vitamin D (µg) 0.25 0,75 1 3 vitamin B1 (thiamine) 14 72 60 300 (µg) vitamin B2 (riboflavin) (19, 95, 80, 400 µg) niacin (µg) 72 375 300 1500 acid Pantothenic (µ (g) 95 475 400 2000 vitamin B6 9 42 35 175 (µg) biotin (µg) 0.4 1.8 1.5 7.5 2.5 folic acid (µg) 12 10 50 vitamin B12 (µg) 0.025 0.12 0.1 0.5 vitamin C (mg) 2.5 7.5 10 30 vitamin K 1 6 4 25 (µg) vitamin E (mg-a-and) 0,5/g 1.2 0.5/g 5 of polyunsaturated acids expressed as linoleic acid corrected double bonds , but in no case less than 0,1 mg/100 kJ available polyunsaturated acids expressed in corrected for the double bonds, linoleic acid but in no case less than 0,5 mg / 100 kcal available 10 Nucleotides the following nucleotides may be added: Maximum Maximum (mg/100 kJ) (mg/100 kcal) Monophosphate 5' of cytidine Monophosphate 5'uridine 0.42 0.60 2.50 1.75 Monophosphate 5'adenosine 0.36 1.50 Monophosphate 5' guanosine 0.12 Monophosphate 5' of inosine 0.24 0.50 1.00 new content according to chapter III al. 2 o of the DFI on March 7, 2008 (RO 2008 961). Update according to ch. II al. 1 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Re = all trans retinol equivalent.
In the form of cholecalciferol and ergocalciferol, whose 10 µg = 400 IU of vitamin d niacin preformed.
a and = d-a-equivalent tocopherol.
0.5 mg a/1 g linoleic acid (18:2 n-6); 0.75 mg acid g a-1/a-linolenic (18:3 n-3); 1.0 mg and/a-1 acid g arachidonic (20:4 n-6); 1.25 mg and/a-1 acid g meiosis (20:5 n-3); 1.5 a/1 g mg Docosahexaenoic (22:6 n-3) acid.
0.5 mg a/1 g linoleic acid (18:2 n-6); 0.75 mg acid g a-1/a-linolenic (18:3 n-3); 1.0 mg and/a-1 acid g arachidonic (20:4 n-6); 1.25 mg and/a-1 acid g meiosis (20:5 n-3); 1.5 a/1 g mg Docosahexaenoic (22:6 n-3) acid.
The nucleotide concentration may not exceed 1,2 mg/100 kJ (5 mg / 100 kcal).
The nucleotide concentration may not exceed 1,2 mg/100 kJ (5 mg / 100 kcal).

State on 4 February 2014 annex 6 (art. 18a, para. 5 and 19, para. 10) reference values for labelling of foodstuffs intended to the infants and children toddler nutrient value of reference Preparations on Preparations to cereal and other foods vitamin A (µg) vitamin D (µg) 7 10 400 400 vitamin E (mg and) 5 - vitamin K (µg) 12 - vitamin C 45 25 (mg) vitamin B1 (thiamine) (mg) 0.5 0.5 vitamin B2 (riboflavin)) mg) 0.7 0.8 niacin 7 9 (mg) vitamin B6 (mg) 0.7 0.7 Folate (µg) 125 100


Vitamin B12 (µg) 0.8 0.7 acid Pantothenic (mg) 3-biotin (µg) 10 - Calcium (mg) 550 400 phosphorus (mg) 550 - Potassium (mg) 1000 - Sodium (mg) 400 - chlorine (mg) 500 - iron (mg) 8 6 Zinc (mg) 5 4 iodine (µg) 80 70 Selenium (µg) 20 10 copper (mg) 0.5 0.4 Magnesium (mg) 80 - Manganese (mg) 1,2-new content according to the ch. II of the O of the DFI on May 11, 2009 , in force since May 25, 2009 (RO 2009 1997).

State on 4 February 2014 Schedule 7 (art. 19, al. 5, let a., and 7, let. c) requirements for the composition of the preparations cereal for infants and children at an early age Note: requirements for nutrients refer to the products ready for consumption, marketed as such or rebuild according to the manufacturer's instructions.

1 content in cereal grain-based preparations must be manufactured mainly from one or several crushed cereal and crushed roots microbreweries based products. The content in cereal and microbreweries roots cannot be less than 25% weight (dry weight) of the finished product.

2 protein 21 regarding the products referred to in art. 19, al. 3, let. b and d, the protein content may not exceed 1,3 g/100 kJ (5,5 g / 100 kcal).22 in the case of the products referred to in art. 19, al. 3, let. b, the amount of added protein may not be less than 0,48 g/100 kJ (2 g / 100 kcal).23 in the cookies referred to in art. 19, al. 3, let. d, in which a protein-rich food is added, and which are marketed as such, the amount of added protein shall not be less than 0.36 g/100 kJ (1,5 g / 100 kcal).24 the chemical index of the added protein shall be at least equal to 80% compared to the reference (ch. 25) casein protein, or the protein yield (CEP) of the protein in the mixture shall be at least equal to 70% compared to the reference protein. In all cases, the addition of amino acids is permitted to improve the nutritional value of proteins, and only in the proportions necessary for this effet.25 content in amino acids from casein (g per 100 g of protein) Arginine 3,7 Cystine 0,3 Histidine 2.9 Isoleucine 5,4 Leucine 9.5 Lysine 8,1 Methionine 2.8 Phenylalanine 5.2 Threonine 4.7 tryptophan 1.6 Tyrosine 5.8 Valine 6,7 3 carbohydrates 31. If sucrose , fructose, glucose, glucose or honey syrups are added to the products referred to in art. 19, al. 3, let. has and d, the total amount of added carbohydrates must not exceed 1,8 g/100 kJ (7,5 g / 100 kcal) and the total amount of added fructose can not exceed 0,9 g/100 kJ (3,75 g / 100 kcal).32 if sucrose, fructose, glucose syrups of glucose or honey are added to products referred to in art. 19, al. 3, let. b, the total amount of added carbohydrates must not exceed 1,2 g/100 kJ (5 g / 100 kcal) and the total amount of added fructose must not exceed 0,6 g/100 kJ (2,5 g / 100 kcal).

4 fat 41 regarding the products referred to in art. 19, al. 3, let. a and d, the fat content may not exceed 1,1 g/100 kJ (4,5 g / 100 kcal).42 in the case of the products referred to in art. 19, al. 3, let. b, the fat content may not exceed 1,1 g/100 kJ (4,5 g / 100 kcal). If the lipid content exceeds 0,8 g/100 kJ (3,3 g / 100 kcal): a. the amount of lauric acid cannot exceed 15% of the total lipid content; b. the amount of myristic acid cannot exceed 15% of the total lipid content; c. the amount of linoleic acid (in the form of glycerides = linoleates) must be between 70 mg/100 kJ (300 mg / 100 kcal) and 285 mg / 100 kJ (1200 mg / 100 kcal).

5 mineral salts 51 Sodium has. The addition of sodium salts to grain-based preparations is admitted to the fine technologiques.b. The sodium content of grain-based preparations must not exceed 25 mg/100 kJ (100 mg / 100 kcal).

52 calcium has. In the case of products referred to in art. 19, al. 3, let. b, the amount of calcium cannot be less than 20 mg/100 kJ (80 mg / 100 kcal) .b. In the case of products referred to in art. 19, al. 3, let. d, manufactured with milk (milk biscuits) and marketed as such, the amount of calcium may not be less than 12 mg/100 kJ (50 mg / 100 kcal).

6 vitamins 61 for grain-based preparations, the quantity of thiamine may not be less than 12.5 ig/100 kJ (50 ig/100 kcal).62 for the products referred to in art. 19, al. 3, let. b, the following levels apply: per 100 kJ per 100 kcal minimum.

Max.

min.

Max.

Vitamin A (ig ER) 14 43 60 180 vitamin D (ig) 0,25 0,75 1 3 re = all trans retinol in the form of cholecalciferol equivalents or ergocalciferol including 10 ig = 400 IU of vitamin D 63 maximum values apply also in the case of addition of vitamin A or vitamin D to other preparations made from cereals.

State on 4 February 2014 Schedule 8 (art. 19, al. 5, let. b and 7, let. c) requirements for the composition of foods for infants and young children other than preparations cereal Note: requirements for nutrients refer to the products ready for consumption, marketed as such or rebuild according to the manufacturer's instructions.

1 protein 11 if meat, chicken, fish, offal or other regular source of protein are the only ingredients mentioned in the name of the product: a. share of listed protein sources must reach at least 40% of the mass of the product; b. the share for each of these protein sources must reach at least 25% mass reported total protein sources cited; c. the protein content of the sources cited must reach at least 1.7 g/100 kJ (7 g / 100 kcal).

12. If meat, chicken, fish, offal or other source of regular protein, taken separately or in combination, are mentioned first in the name of the product, that the latter whether or not presented in the form of meal: the share of listed protein sources must reach at least 10% mass product; b. the share for each of these protein sources must reach at least 25% mass reported total protein sources cited; c. the protein content of the sources must achieve at least 1 g/100 kJ (4 g / 100 kcal).

13. If meat, chicken, fish, offal or other source of regular protein, taken separately or in combination, are mentioned, but not in the first place, in the name of the product, the latter whether or not presented in the form of meal: the share of listed protein sources must be at least 8% mass product; b. the share for each of these protein sources must reach at least 25% mass reported total protein sources cited; c. the protein content of the sources cited must be at least 0,5 g/100 kJ (2,2 g / 100 kcal); d. the total protein in the product content may not be less than 0,7 g/100 kJ (3 g / 100 kcal).

14. If cheese and other ingredients are mentioned in the denomination of an unsweetened product, the latter whether or not presented as a meal, protein of dairy origin can not be less than 0,5 g / 100 kJ (2,2 g / 100 kcal) and the total content of protein of all origins product can not be less than 0,7 g / 100 kJ (3 g / 100 kcal).15 if the wording of label of the product States that it is a meal, but does not meat, chicken, fish, offal or other ordinary protein source, the protein content of all sources can not be less than 0,7 g/100 kJ (3 g / 100 kcal).16 the requirements set out in points 11 to 15 inclusive apply not to the sauces presented as an accompaniment to a repas.17 in sweet preparations whose name mentions a dairy as a main product or single ingredient, milk protein may not be less than 2,2 g / 100 kcal. The requirements set out in points 11 and 15 do not apply to other sucrees.18 preparations the addition of amino acids is permitted to improve the nutritional value of proteins, and only in the proportions necessary for that purpose.

2 carbs the overall carbohydrate content of the juice of fruits and vegetables and the nectars of fruit, fruit, desserts or puddings based preparations may not exceed: a. respect to juice vegetables and vegetable-based drinks: 10 g / 100 ml; b. Turning the juice of fruits, nectars fruit and fruit-based drinks : 15 g / 100 ml; c. for preparations containing only fruit: 20 g / 100 g; d. terms of desserts and puddings: 25 g / 100 g; e. Turning to other drinks that are not made from milk: 5 g / 100 g.

3 fat 31 in the case of the products referred to in section 11, if meat or cheese are the only ingredients or are mentioned first in the name of the product, total lipid of the product content may not exceed 1,4 g / 100 kJ (6 g / 100 kcal).32 acting other products, the total fat in the product content may not exceed 1,1 g/100 kJ (4,5 g / 100 kcal).

4 sodium


41. the sodium content in the product ready for consumption cannot be more than 48 mg/100 kJ (200 mg / 100 kcal) or 200 mg / 100 g. However, if the cheese is the only ingredient mentioned in the name of the product, the sodium content in the product ready for consumption cannot exceed 70 mg/100 kJ (300 mg / 100 kcal).42 the addition of sodium salts to products at base of fruit, desserts or puddings shall be allowed for technological purposes.

5 51 vitamins vitamin C in fruit juice, nectars of fruit or vegetable juice, the content of vitamin C of the finished product can not be less than 6 mg/100 kJ (25 mg / 100 kcal) or less than 25 mg/100 g.52 vitamin A in the juice of vegetables, the vitamin content of the finished product A can not be less than 25 ig ER/100 kJ (100 ig ER/100 kcal). The addition of vitamin has to other food grain-based preparations is not vitamin D admise.53 the addition of vitamin D to other foods that grain-based preparations is not permitted.

ER: all equivalents trans retinol.

State on 4 February 2014 Annex 9 (art. 19, al. 5, let. c, 9 and 10) nutrient allowed in preparations to cereal and other foods for infants and children at an early age 1. Vitamins vitamin A Retinol Acetate retinyl Palmitate retinyl Beta carotene vitamin D vitamin D2 (= ergocalciferol) Vitamin D3 (= cholecalciferol) vitamin B1 (thiamine) hydrochloride of thiamine Nitrate of thiamine vitamin B2 (riboflavin) riboflavin riboflavin-5-phosphate, sodium niacin acid Nicotinamide Nicotinic vitamin B6 hydrochloride of pyridoxine, Pyridoxine-5-phosphate Dipalmitoylphosphatidylglycerol of pyridoxine acid Pantothenic D-pantothenate of calcium D-pantothenate of sodium Dexpantothenol Folate acid folic vitamin B12 cyanocobalamin Hydroxocobalamin biotin D-biotin vitamin C acid L-Ascorbic L-ascorbate of sodium L-ascorbate calcium acid 6 - palmityl - L - Ascorbic (L-palmitate of ascorbyle) Ascorbate potassium vitamin K Phylloquinone (phytomenadione) vitamin E D-alpha-tocopherol DL-alpha-tocopherol Acetate of D-alpha-tocopherol Acetate of DL-alpha-tocopherol 2. Acids amino L-arginine and its chlorhydrates L-cystine and its chlorhydrates L-histidine and its chlorhydrates its chlorhydrates L-leucine and L-isoleucine and its chlorhydrates L-lysine and its L-cysteine chlorhydrates and his chlorhydrates L-methionine L-phenylalanine L-threonine L-tryptophan L-tyrosine L-valine 3. Mineral salts (macroelements and trace elements) Calcium Carbonate calcium chloride calcium Citrates of calcium Gluconate calcium Glycerophosphate calcium Lactate calcium oxide of calcium calcium hydroxide Orthophosphates of calcium Magnesium Carbonate magnesium chloride magnesium Citrates of magnesium Gluconate magnesium oxide of magnesium hydroxide magnesium Orthophosphates of magnesium Sulfate magnesium Lactate magnesium Glycerophosphate magnesium Potassium potassium chloride potassium Gluconate potassium Glycerophosphate potassium Lactate potassium Citrates
Iron Citrate iron (II) Citrate of iron (III) ammoniacal Gluconate iron (II) Lactate of iron (II) Sulfate of iron (II) Fumarate of iron (II) iron (III) (iron pyrophosphate) elementary Diphosphate (carbonyle + electrolytic + hydrogen-reduced) Saccharate of iron (III) Diphosphate sodium Carbonate of iron (II) copper copper-lysine complex iron Carbonate of copper (II) Citrate of copper (II) Gluconate copper (II) sulphate of copper (II) Zinc Acetate zinc chloride zinc Citrate of Zinc Lactate zinc sulphate zinc oxide of zinc Gluconate zinc Manganese Carbonate manganese (II) chloride manganese (II) Citrate manganese (II) Gluconate manganese (II) Sulfate manganese (II) Glycerophosphate manganese (II) iodine iodide sodium iodide potassium Iodate potassium sodium Iodate 4. Other Choline chloride choline choline Citrate choline Bitartrate Inositol L-carnitine L-hydrochloride carnitine State on 4 February 2014 annex 10 (art. 19, para. 6) maximum levels applicable to vitamins, mineral salts and trace elements added to processed cereal and other foods for infants and children at an early age Note: nutrients requirements apply to the product ready for consumption marketed as such or rebuild according to the manufacturer's instructions. Are excepted the potassium and calcium, for which requirements are the product as it is delivered to the consumer.

Nutrient maximum per 100 kcal vitamin A (ig ER) 180 vitamin D (ig) 3 vitamin E (a-tocopherol equivalent mg) 3 vitamin C (mg) 12.5/25/125 vitamin B1 (thiamine) 0.25/0.5 (mg) vitamin B2 (riboflavin) 0.4 (mg) niacin (mg-equivalent slow niacin) vitamin B6 (mg) 0.35 folic acid 4.5 (ig) 50 vitamin B12 (ig) 0.35 Pantothenic acid (mg) 1.5 biotin (ig) 10 Potassium (mg) 160 Calcium (mg) 80/180/100 Magnesium (mg) iron (mg) Zinc 3 40 (mg) 2

Copper (ig) 40 iodine (ig) Manganese (mg) 0.6 35 in accordance with the provisions of annexes 7 and 8.

Maximum applicable to the products enriched in iron.

Maximum applicable to preparations made from fruit, fruit juices, fruit nectars and vegetable juices.

Maximum applicable to grain-based preparations.

Maximum applicable to the products referred to in art. 19, al. 3, let. a and b.

Maximum applicable to the products referred to in art. 19, al. 3, let. d. new content according to chapter III al. 2 o of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).

State on 4 February 2014 annex 11 (art. 20, para. 3 and 5) requirements to the suppliers of energy products and preparations based on protein and amino acid I. requirements applicable to the products energy suppliers 1. Concentrated carbohydrates a. carbohydrates several sugars or products of degradation of starch, at speed of resorption different b. Power Source min. 80% provided by carbohydrates c. energy supplied by carbohydrates max. 50% provided by sucrose d. energy content min. 300 kJ (70 kcal) per 100 ml or 1400 kJ (335 kcal) per 100 g of material dry (reported at the ready to eat product) 2. Energy a. energy content-rich product min. 1400 kJ (335 kcal) per 100 g of material dry b. Power Source min. 50% provided by carbohydrates, and maximum 30% provided by fat 3. Drinks energy a. content energy min. 190 kJ (45 kcal) per 100 ml b. Power Source min. 50% provided by carbohydrates, and maximum 30% provided by fat II. Requirements applicable to the mix of proteins and acids amino a. protein collagens max. 20% rate b. protein, protein intake up to 2 g per kg of body weight per day, including the protein absorbed with the ordinary food State on 4 February 2014 annex 12 (art. 20, para. 7 and 13) list of substances allowed in food for people in need of an energy or nutritional intake increased (extra food) Substance salt statement requirements

Amino acids L-isoleucine L-leucine L-lysine L-methionine L-phenylalanine L-threonine L-valine in mg/daily ration or in mg/100 g of protein, g/daily ration or in g/100 g of protein min. 700 mg/day * min. 1.1 g/day * min. 700 mg/day * min. 1.1 g/day * min. 1.1 g/day * min. 500 mg/day * min. 800 mg/day * * the optimal contribution is approx. 2 times higher L-arginine L-cysteine L-glutamine Glycine L-ornithine L-tyrosine in mg/daily ration or mg. 100 g of protein, g/daily ration or in g/100 g of protein 2.5 g/day maximum 1 g/day maximum 10 g/day maximum 5 g per day maximum 2 g/day Max 1.2 g/day caffeine mg/100 ml or mg/100 g, or in mg/daily ration or as a percentage (%) Max 160 mg/day In addition to the normal intake caffeine Base L-carnitine, tartrate, fumarate in mg/daily ration max. 1000 mg/day L-citrulline Malate 1000 mg/day Choline 1000 mg/day Creatine Monohydrate Pyruvate in g/daily ration max. 3 g/day maximum 5 g/day Cultures of living bacteria Specifications in accordance with annex 14 b with the scientific nomenclature specific comply with regulations-tions of the CPSI (International Committee on Systematics of Prokaryotes) min. 108 cfu (colony forming units) by daily ration

Glucuronolactone in mg/100 ml maximum 240 mg / 100 ml Inositol 300 to 1000 mg/day D-ribose in mg/100 ml maximum 200 mg / 100 ml Taurine mg/ration daily max. 1000 mg/serving new content according to chapter II al. 2 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

State on 4 February 2014 annex 13 (art. 20, para. 7, 8 and 13, 21, para. 4, 22, para. 3, 4, 5, 6 and 7, 22a, para. 4, and 22b, para. 5) vitamins, mineral salts and has specific substances: admissible daily intake for adults vitamins/salts minerals / specific substances admissible daily intake for adults 1 vitamins vitamin A 800 µg b-carotene (provitamin A) 4.8 mg vitamin D 5 µg vitamin E 12 mg vitamin C 80 mg vitamin K 75 µg vitamin B1 (thiamine) 1.1 mg vitamin B2 (riboflavin) 1.4 mg niacin (vitamin PP) 16 mg vitamin B6 1,4 mg folate/folic acid 200 µg vitamin B12 2.5 µg biotin 150 µg Pantothenic acid mg 6, 2 mineral salts and trace elements Calcium


800 mg phosphorus 700 mg iron 14 mg Magnesium 375 mg Zinc 15 mg, iodine 150 µg Selenium 55 µg copper 1 mg Manganese 2 mg chromium 40 µg molybdenum 50 µg Potassium 2000 mg chlorine 800 mg Silicon 200 mg 3 acids amino and substances specific 3.1 acids amino L-histidine 600 mg L-isoleucine 700 mg L-leucine 1100 mg L-lysine 700 mg L-methionine + L-cysteine 900 mg L-phenylalanine + 1500 mg L-tyrosine L-threonine 500 mg L-valine 800 mg 3.2 other substances Coenzyme Q 10 30 mg Isoflavones 50 mg carotenoid lutein 10 mg 2 mg 15 mg lycopine carotenoid zeaxanthin carotenoid * a-linolenic acid (n - 3) 2 g * EPA + DHA (total) (long chain n - 3) 500 mg * linoleic acid (n - 6) 10 g Taurine 1000 mg astaxanthin 4 mg Glucosamine 750 mg (calculated as base) Sulfate chondroitin 500 mg conjugated linoleic acid (CLA) 3 g oligomers Proanthocyanidins (OPC) 150 mg Beta-Glucan oat or barley Beta-Glucan from yeast 375 mg catechins 3 g , epigallocatechine gallate (EGCG) (calculated as EGCG) 90 mg Betaine 1.5 g Choline 550 mg Creatine 3.0 g L-carnitine 1.0 g tomato concentrate water-soluble (WSTC) I 3.0 g concentrated tomato water soluble (WSTC) II 150 mg (Mycelial extract) shiitake mushroom 2.5 ml Phosphatidylserine from soy 300 mg of Glycyrrhizia glabra L flavonoids.

120 mg * when using new oils to enrich foodstuffs with fatty acids specific, the art. 5b, 5 c, 5 d and 5g of the order of the DFI of 23 November 2005 on the oils and edible fats and their derivatives apply, as well as the specifications, the intended uses and the maximum levels listed in annexes 3, 4, 5 and 8.

EPA: acid meiosis; DHA: acid docosahexaenoic warning: not suitable for women pregnant or breastfeeding, children, adolescents and people on anticoagulant treatment.

Warning: Unsuitable for diabetics, adolescents and women pregnant or nursing.

Warning: A product with OPC does not replace a diet rich in fresh fruits and vegetables.

Warning: Do not take on an empty stomach, if strict low-calorie diet or with other products made from green tea.

New content according to chapter II al. 2 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
Fruitflow® from the company DSM.
Fruitflow® from the company DSM.
RS 817.022.105 State on 4 February 2014 annex 13A (art. 22, para. 3 and 6) specific Substances used in the manufacture of food supplements, with the minimum allowable contents Substances minimum levels allowed for adults 1 Enzymes Lactase 4500 units FCC (Food Chemicals Codex) 2 Cultures of bacteria living min. 10 cfu (colony forming units) by daily ration Limitations/warnings : the target group must also be informed that there are differences in tolerance to lactose and that those involved should take advice from a specialist concerning the function assumed by the substance in their diet.

Introduced by ch. II al. 3 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

State on 4 February 2014 annex 14 (art. 20, paras. 7 and 9, 20a, para. 4, 21, 5, 22, para. 6, 22 a, al. 5, and 22b, para. 6) vitamins, mineral salts and specific substances: admitted nutritious complex category 1: vitamins vitamin A Retinol Acetate retinyl Palmitate retinyl Beta carotene vitamin D Vitamin D3 (= cholecalciferol) vitamin D2 (= ergocalciferol) vitamin E D-alpha-tocopherol DL-alpha-tocopherol Acetate of D-alpha-tocopherol Acetate of DL-alpha-tocopherol Succinate acid of D - alpha - tocopherol Succinate of D - alpha - acetate, polyethylene glycol 1000 (only for dietary foods for special medical purposes) mixtures of tocopherols Tocotrienol/tocopherol vitamin K Phylloquinone (phytomenadione) Menaquinone vitamin B1 hydrochloride of thiamine Nitrate of thiamine chloride thiamine monophosphate chloride thiamine pyrophosphate vitamin B2 riboflavin riboflavin-5-phosphate sodium niacin acid Nicotinamide Nicotinic, Hexanicotinate of inositol (inositol hexaniacinate) acid Pantothenic D-pantothenate of calcium D-pantothenate of sodium Dexpantothenol Pantethine vitamin B6 hydrochloride of pyridoxine-Pyridoxine 5'-phosphate Pyridoxal 5'-phosphate pyridoxine acid Dipalmitoylphosphatidylglycerol folic acid pteroylglutamique Calcium-L-methylfolate vitamin B12 cyanocobalamin Hydroxocobalamin
5' - deoxyadenosylcobalamine Methylcobalamin biotin D-biotin vitamin C acid L-Ascorbic L-ascorbate of sodium L-ascorbate of calcium (threonate content must be less than or equal to 2%)
Potassium ascorbate L - ascorbyl 6-palmitate L-ascorbate magnesium zinc ascorbate L category 2: mineral salts Calcium Acetate calcium L-ascorbate of calcium Bisglycinate calcium Carbonate calcium chloride calcium Malate of citrate calcium calcium salts of citric acid, Gluconate calcium Glycerophosphate calcium Lactate calcium Pyruvate calcium calcium salts of acid orthophosphoric Succinate calcium calcium L-lysinate calcium Malate calcium hydroxide calcium pidolate-L of L-threonate calcium calcium oxide
Sulphate calcium Magnesium Acetate magnesium L-ascorbate magnesium Bisglycinate of magnesium Carbonate magnesium chloride magnesium salts of magnesium of citric acid magnesium Gluconate Glycerophosphate magnesium salts of magnesium acid orthophosphoric Lactate of magnesium L-lysinate of magnesium hydroxide magnesium Malate magnesium oxide magnesium pidolate-L of magnesium Citrate potassium-magnesium Pyruvate magnesium Succinate magnesium Sulfate magnesium Taurate of magnesium Acetyl-taurinate of magnesium magnesium L-aspartate (only dietetic foods intended for special medical purposes) mixtures calcium-magnesium dolomite powder fossil coral (Scleractinia) iron iron iron iron Citrate Citrate Carbonate powder ammoniacal iron iron iron Lactate sodium Diphosphate iron Fumarate Gluconate Sulfate iron Diphosphate of iron (iron pyrophosphate) Saccharate elemental iron (sum of fluoride iron, electrolytic iron and iron reduced in hydrogen) Bisglycinate ferrous L-ferrous pidolate Phosphate ferrous iron (II) ferrous ammonium Phosphate salt Taurate sodium edetate of iron (III) copper Carbonate of copper Citrate of copper Gluconate copper copper copper copper complex Bisglycinate L-aspartate Sulfate copper-lysine copper oxide (II) iodine potassium iodide Iodate potassium iodide of sodium Iodate sodium Zinc Acetate zinc L-ascorbate of zinc L-aspartate zinc Bisglycinate of zinc chloride zinc Citrate zinc Gluconate zinc Lactate zinc L-lysinate zinc Malate zinc Sulfate mono-L-methionine zinc
Oxide of zinc Carbonate zinc L-pidolate zinc Créatine of zinc Sulfate from zinc Manganese Ascorbate of manganese L-aspartate manganese Bisglycinate of manganese Carbonate manganese chloride manganese Citrate manganese Gluconate manganese Glycerophosphate manganese Pidolate manganese sulphate manganese Sodium Bicarbonate of sodium Carbonate sodium chloride sodium Citrate sodium Gluconate sodium Lactate sodium hydroxide sodium salts of sodium Potassium Bicarbonate potassium Sulfate orthophosphoric acid
Carbonate potassium chloride potassium Citrate potassium Gluconate potassium Glycerophosphate potassium Lactate potassium potassium L-pidolate potassium Malate from potassium salts potassium hydroxide potassium Sulfate orthophosphoric acid L-selenomethionine yeast Selenium enriched selenium acid selenieux Selenate sodium Hydrogenoselenite sodium Selenite sodium chromium chloride chromium (III) Lactate of chromium (III) Créatine of chromium Sulfate chromium Nitrate trihydrate chrome (III) molybdenum (VI) nitrite to ammonia Molybdate of potassium Molybdate sodium fluoride calcium fluoride fluoride potassium fluoride sodium Monofluorophosphate of sodium boron acid boric Silicon acid orthosilicique sodium Borate stabilised by choline acid silicon dioxide silicic (gel) category 3: substances specific amino acids Note: for admitted amino acids, salts of sodium, potassium, calcium and magnesium so that their chlorhydrates may also be used.
L - alanine, L-arginine L-arginine-L-aspartate (only Dietetic food intended for special medical purposes) L-aspartic acid (only Dietetic food intended for special medical purposes) L-citrulline L-cysteine L-cystine L-histidine L-acid glutamic L-glutamine L-glycine L-isoleucine L-leucine L-lysine L-lysine-L-aspartate (only Dietetic food intended for special medical purposes) L-lysine-L-glutamate (only Dietetic food intended for special medical purposes) L-lysine acetate L-methionine L-ornithine L-phenylalanine L-proline L-serine L-threonine L-tryptophan L-tyrosine L-valine N-acetyl-L-cysteine (only Dietetic food intended for special medical purposes) N-acetyl-L-methionine (only dietetic foods intended for special medical purposes) specific Substances

Oleoresin high-astaxanthin extracted of Haematococcus Pluvialis Beta-Glucan in oats and/or barley Beta-Glucan from yeast according to annex I to the decision to run 2011-762-EU hydrochloride betaine L-carnitine L-hydrochloride carnitine L - carnitine - L - tartrate Choline chloride choline Tartrates choline Citrate choline Chondroitin Sulfate (Ph. EUR.)
Coenzyme Q10 (ubiquinone, ubiquinol) caffeine DHA and its esters of oils edible as well as the new edible oils according to the order for the DFI of 23 November 2005 on the oils and edible fats and their derivatives EPA and its esters of oils edible as well as the new edible oils according to the order for the DFI of 23 November 2005 on the oils and edible fats and their derivatives from flavonoids of Glycyrrhizia glabra l. According to annex I to the decision to run 2011-761-EU chloride Glucosamine glucosamine Sulfate D-glucurono-gamma-lactone Inositol Isoflavones (extracts of soybeans and clover) catechins, epigallocatechine gallate (EGCG) of conjugated linoleic acid (CLA) extracted from safflower oil green tea Monohydrate creatine creatine Lactase FCC (Food Chemicals Codex) linoleic acid Pyruvate extract edible oil and new edible oil according to the order for the DFI of 23 November 2005 on oils and edible fats and their derivatives lutein (marigold extract) Lycopene from tomatoes or Blakeslea trispora according to annex I of the decision 2009/365/EC or lycopene synthetic according to annex I to decision 2009/362/EC oligomers Proanthocyanidins (OPC) of grapes or bark of pine fatty acids omega-3 of edible oils and of new edible oil according to the order for the DFI of 23 November 2005 on the oils and edible fats and their derivatives of Phosphatidylserine according to annex I to the decision to run 2011-513-EU excerpt Mycelial of shiitake according to annex I of the decision 2011/73 / EU specific and lipid fatty acids: when using new edible oils to enrich foodstuffs, art. 5b, 5 c, 5 d and 5g of the order of the DFI of 23 November 20 on oils and edible fats and their derivatives apply, as well as the specifications, the intended uses and the maximum levels listed in annexes 3, 4, 5 and 8.
Taurine (from marigold) zeaxanthin and/or synthetic zeaxanthin according to annex I to the decision of execution 2013/49/EU concentrated water-soluble tomato (WSTC) I and II according to the opinion of EFSA: EFSA Journal 2010; 8 (7): 1689 new content according to chapter II al. 2 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).
< 20% alpha-tocopherol, beta-tocopherol < 10%, gamma-tocopherol delta-tocopherol 10-30% typical levels of tocopherols and tocotrienols and 50-70%: - 115 mg/g of alpha-tocopherol (101 mg/g minimum), - 5 mg/g of beta-tocopherol (< 1 mg/g minimum) -, 45 mg/g of gamma-tocopherol (25 mg/g minimum), - 12 mg/g of delta-tocopherol (3 mg/g minimum), - 67 mg/g of alpha-tocotrienol (30 mg/g minimum) -, < 1 mg/g of beta-tocotrienol (< 1 mg/g minimum) - 82 mg/g of gamma-tocotrienol (45 mg/g minimum), - 5 mg/g of delta-tocotrienol (1 mg/g minimum).
Menaquinone presenting primarily in the form of menaquinone-7 and, in a lesser extent, of menaquinone-6 yeasts enriched selenium produced by culture in the presence of selenite sodium as a source of selenium and selenium in the dried form such that commercialized content, is 2.5 mg/g at most. The predominant organic selenium species present in yeast is the selenomethionine (which is between 60 and 85% of the total of the selenium in the product). Other organic selenium, notably the selenocysteine-containing compounds content, cannot exceed 10% of total selenium extracted. Normally, the inorganic selenium contents do not exceed 1% of total selenium extracted.
D 2011-762-EU implementation of the Commission of 24 November 2011 authorising the placing on the market of beta-glucans of yeast as a new food ingredient in application of the R (EC) n 258/97 of the European Parliament and the Council, OJ L 313 of 26.11.2011, p. 41.
RS 817.022.105 D to run the Commission of November 24, 2011 2011/761/EU authorising the placing on the market of from flavonoids of Glycyrrhiza glabra l. as a new food ingredient in application of the R (EC) No. 258/97 of the European Parliament and the Council, OJ L 313 of 26.11.2011, p. 37.
D 2009/365 / EC of the Commission of 28 April 2009 authorising the putting on the market of lycopene from Blakeslea trispora as a food ingredient in application of the R (EC) n 258/97 of the European Parliament and of the Council, OJ L 111 of 5.5.2009, p. 31.
D 2009/362 / EC of the Commission of 30 April 2009 authorising the placing on the market of lycopene as a food ingredient in application of the R (EC) n 258/97 of the European Parliament and of the Council, OJ L 110 of 1.5.2009, p. 54.
D 2011-513-EU implementation of the Commission on August 19, 2011 authorising the placing on the market of phosphatidylserine of phospholipids of soy as a food ingredient in application of the R (EC) n 258/97 of the European Parliament and the Council, OJ L 215 of 20.8.2011, p. 20.
D 2011/73 / EU of February 2, 2011 Commission authorising the placing on the market of a Mycelial extract of Lentinula edodes (shiitake) as a new food ingredient in application of the R (EC) n 258/97 of the European Parliament and the Council, OJ L 29 of 3.2.2011, p. 30.
D 2013/49/EU the Commission implementing from January 22, 2013, authorizing the placing on the market of zeaxanthin in synthesis as a new food ingredient in application of the R (EC) n 258/97 of the European Parliament and of the Council, OJ L 21 of 24.1.2013, p. 32.

State on 4 February 2014 Annex 14a (art. 20A) essential Composition of dietary foods for special medical purposes specifications focus on the ready for use products that are marketed as what or which must be reconstituted according to the instructions of the manufacturer.
1. for the products referred to in art. 20, art. 2, let. a, intended specifically for infants, the vitamins and mineral salts content must comply with the data of table 1.2. For the products referred to in art. 20, art. 2, let. b, intended specifically for infants, the vitamins and mineral salts content must conform to the data in table 1, without prejudice to modifications for one or more of these nutrients, made necessary by the destination of the produit.3. The maximum values of the contents in vitamins and mineral salts of the products referred to in art. 20, art. 2, let. c, intended specifically for infants, may not exceed levels specified in table 1, without prejudice to modifications for one or more of these nutrients rendered necessary by the destination of the produit.4. Where this is not contrary to the requirements imposed by the destination of the product, dietetic food intended for special medical purposes specifically for infants conform to the provisions on other nutrients applicable to infant formula and suite.5 preparations. For the products referred to in art. 20, art. 2, let. a, other than those specifically intended for infants, the vitamins and mineral salts content must be consistent with that specified in table 2.6. For the products referred to in art. 20, art. 2, let. b, other than those specifically intended for infants, the vitamins and mineral salts content must conform to that specified in table 2, without prejudice to modifications for one or more of these nutrients rendered necessary by the destination of the produit.7. The maximum values of the contents in vitamins and mineral salts of the products referred to in art. 20, art. 2, let c, other than those specifically intended for infants, may not exceed the levels specified in table 2, without prejudice to modifications for one or more of these nutrients rendered necessary by the intended purpose of the product.

Table 1 values for vitamins, minerals and trace elements in nutritionally complete foods intended for infants vitamins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum vitamin A (retinol equivalent ig) 14 43 60 180 vitamin D (ig) 0,25 0,75 1 3 vitamin K (ig) 1 5 4 20 vitamin C (mg) 1.9 6 8 25 Thiamine (mg) 0.01 0.075 0.04 0.3 riboflavin (mg) 0.014 0.1 0.06 0.45 vitamin B6 (mg) 0.009

0.075 0.035 0.3 niacin (equivalent - slow niacin mg) 0.2 0.75 0.8 3 folic acid (ig) 1 6 4 25 vitamin B12 (ig) 0.025 0.12 0.1 Pantothenic acid (mg) 0.07 0.5 0.5 0.3 2 biotin (ig) 0.4 5 1.5 20 vitamin E (a-tocopherol equivalent mg) 0,5/g of polyunsaturated fatty acids expressed as linoleic acid but in no case less than 0,1 mg per 100 available kJ 0.75 0.5/g of fatty acids polyunsaturated expressed in the form of linoleic acid , but in no case less than 0,5 mg per 100 available kcal 3 mineral salts per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum Sodium (mg) 5 14 20 60 chloride (mg) 12 29 50 125 Potassium (mg) 15 35 60 145 Calcium (mg) 12 60 50 250 phosphorus (mg) 6 22 25 90 Magnesium (mg) 1,2 3,6 5 15 iron (mg) 0,12 0.5 0.5 2 Zinc (mg) 0,12 0.6 0.5 2.4 copper (ig)


4.8. 29 20 120 iodine (ig) 1.2 8.4 5 35 Selenium (ig) 0.25 0.7 1 3 Manganese (ig) 0.25 25 1 100 Chrome (ig) - 2.5-10 molybdenum (ig) - fluoride (mg) - 0.05 - 0.2 2.5-10 report calcium/phosphorus cannot be less than 1,2 nor greater than 2,0.

Table 2 values for vitamins, minerals and trace elements in nutritionally complete foods other than those intended for infants vitamins per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum vitamin A (retinol equivalent ig) 8.4 43 35 180 vitamin D (ig) 0.12 0.65/0.75 0.5 2.5/3 vitamin K (ig) 0.85 5 3.5 20 vitamin C (mg) 0.54 5.25 2.25 22 Thiamine (mg) 0.015 0.12 0.06 0.5 riboflavin (mg) 0.02 0.12 0.08

0.5 vitamin B6 (mg) 0.02 0.12 0.08 0.5 niacin (mg of equivalent - slow niacin) 0.22 0.75 0.9 3 folic acid (ig) 2.5 12.5 10 50 vitamin B12 (ig) 0.017 0.17 0.07 0.7 Pantothenic acid (mg) 0.035 0.35 0.15 1.5 biotin (ig) 0.18 1.8 0.75 7.5 vitamin E (a-tocopherol equivalent mg) 0,5/g of polyunsaturated fatty acids expressed as linoleic acid but in no case less than 0,1 mg to 100 available kJ 0.75 0.5/g of fatty acids polyunsaturated expressed in form linoleic acid but in no case less than 0,5 mg to 100 available kcal 3 for products intended for children 1 to 10 years.

Minerals per 100 kJ per 100 kcal Minimum Maximum Minimum Maximum Sodium (mg) 7.2 42 30 175 chloride (mg) 7.2 42 30 175 Potassium (mg) 19 70 80 295 Calcium (mg) 8.4/12-42/60 35/50 175/250 phosphorus (mg) 7.2 19 30 80 Magnesium (mg) 1.8 6 7.5 25 iron (mg) 0,12 0.5 0.5 2.0 Zinc (mg) 0,12 0.36 0,5 1,5 copper (ig) 15 125 60 500 iodine (ig) 1.55 8.4 6.5 35 Selenium (ig) 0.6 2.5

2.5-10 manganese (mg) 0.012 0.12 0.05 0.5 Chrome (ig) 0.3 3.6 1.25 15 molybdenum (ig) 0.72 4.3 3.5 18 fluoride (mg) - 0.05 - 0.2 for products intended for children 1 to 10 years.

Introduced by section II al. 3 o of the DFI from 15 nov. 2006 (RO 2006 4919). Update according to ch. III al. 3 o of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 961).

State on 4 February 2014 annex 14B (art. 20, para. 7 and 22, para. 6 and 6) requirements applicable to the cultures of living bacteria for use in extra foods and supplements 1 cultures of living bacteria used in foods intended for people needing an energy or nutritional intake increased (extra food) referred to in art. 20 or in supplements referred to in art. 22 must be clean for human consumption and don't present any danger to the Ministers.2 of living cells from stem of one or of several bacterial species can be utilisees.3 they must fill the following: 3.1 be criteria, preferably of human origin and do not have pathogenic properties for human beings, will not provide resistance to the antibiotiques.3.2 be included in a collection of strains recognized internationalement.3.3 species and strain must be characterized by methods of biology Molecular. In other words: a. species: DNA - DNA hybridization or gene sequence analysis 16SrRNAb. strain: method of molecular biology recognized internationally such as the fingerprint PFGE or RAPD set techniques by ch. II al. 3 o of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4919 RO).

State on 4 February 2014 annex 15 repealed by section II al. 4 o of the DFI on Nov. 25. with effect from Jan. 1, 2013. 2014 (2013 4919 RO).

State on 4 February 2014

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