Lecture 4: Olive oil labeling standards

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C. Olive oil Quality4. Olive oil categories and
types

• 4. Olive oil labeling standards

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Olive Oil Labeling Standards(part I)

• European Union
• The food labeling rules in the European Union are
  regulated by Regulation (EC) 1019/2002, June 2002

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Olive Oil Labeling Standards(part II)

• U.S.A
• The food labeling rules in the United States are
  regulated by the U.S. Food and Drug
  Administration (FDA), except for the country of
  origin which is under U.S. Customs Service
  regulations

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General labeling (label or main panel) (part I)

• Mandatory information
• The common food names
• The exact amount of content (weight, volume)
• The name and address of the producer, packer or
  distributor

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General labeling (label or main panel) (part II)

• A complete list of ingredients listed in
  descending order of predominance should be
  indicated.
• The font size will be determined by the surface
  of the main label. The font and number size can
  not be less than 1 / 16 inch (or 1.6 mm) and the
  fonts height  shall not exceed three times its
  width

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Nutritional labeling (part I) (informative label)

• All the information must be grouped together in
  a clearly visible place and characters must be
  legible and indelible in a language which is
  easily understood by the purchaser. In the
  informative label some of the general labeling
  (ingredients and business contacts) can be
  included.
• This information gives the consumer information
  about the nutritional value of the product,
  expressed as grams or milligrams and percentages
  of daily consumption (daily value or DV)

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Nutritional labeling (part II) (informative
label)

• The information must be expressed per 100g or per
  100ml. They can also be expressed per package or
  per portion
• The rules require that manufacturers define the
  portion for their products (serving size),
  using quantities and reference procedures

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Mandatory nutrition label information (part I)

• Calories
• Fat total fat, saturated fat, trans fatty acids
  (TFA)
• Cholesterol
• Total Carbohydrates

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Mandatory nutrition label information (part II)

• Fibre
• Sugars
• Proteins
• Sodium, vitamins A and C, calcium and iron and
  other minerals or vitamins

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Summary of 4th Lecture

• General labeling
• Nutritional labeling