Dissemination of information on foodstuffs to consumers

Labels

The following information is generally required to be marked on the food packaging, with certain exceptions and/or special provisions:

Name of foodstuff

The name of the foodstuff should indicatethe type of product. Some names are protected product names (i.e. legal names), for example milk, chocolate and ham. Such a ­ lip­ must ­ be ­ replenished ­ goodbye ­ in return­would be necessary in order to fulfil its ­call for ­ names as soon as these conditions are specified in the regulations. In the absence of a legal name, the name of a foodstuff shall be the usual name, that is, the name adopted as the name of the foodstuff by the consumer without the need for further explanation. If no usual name is used, the name of the food must be descriptive of the food.

List of ingredients

The list of ingredients should be provided with an article on samn ­setn­ lip­une. All inside­hold­materials shall be considered by decreasing ­quantity as used in the conduction of the product. A list of ingredients is not required for all products, e.g. when a food consists of one ingredient and its name is the same as the name of the ingredient.

­Additives

The additives (E codes) used in the manufacture of food products are listed in the list of ingredients, which are used to influence colour, smell, taste, colour, storage or other characteristics. Chemicals­in various forms ­ist wealth­ taught by the use of chemicals­hot­about or E ­ number ­is­about.

Necessary substances also need to be reported to the Commission on the trade in narcotic substances. This is done by setting the category name to und­an ­ chemicals name or E ­number. Examples: Rot­defense­ar content: E ­ 202, colour­ar­material: 110.

Hypoallergenic and intolerant

All ingredients or processing excipients included in the list of allergens and intolerants must be clearly marked, even if they are in small quantities and even if the substance is in a modified form. Clear reference to the name of the substance or product as listed in the list of allergens and intolerants (Annex 2 to Regulation (EC) No. 1169–2011 The names of allergens or intolerances must be clearly distinguished from other names in the list of ingredients in, for example, bold, italic or any other colour. The names of allergens or intolerances must be clearly distinguished from other names in the list of ingredients in, for example, bold, italic or any other colour. The substances included in the list of allergens and intolerants are: cereals containing gluten (wheat, rye, barley, oats, spelt, rapeseed), crayfish, eggs, fish, groundnuts, soybeans, milk (including lactose), nuts (almonds, hazelnuts, walnuts, cashew nuts, pecan nuts, parsley nuts, pistachio nuts, macadamia nuts), celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupins and molluscs.

Quantity

If the labeled food­moaning indicates the quantity or underscore or weight of one or more food ­ keeping substances, or if the labeled food ­ keeping substances are routinely associated with food­moaning or are compelled to teach one or more food ­ keeping substances and to report on the product they may be included in a mis ­grip, the quantities should be stated in the labeled food ­ keeping substances or in the labeled food ­ keeping substances.

Weight

The denominations of net weight or volume are given in kilograms, grams, litres, centilitres or between litres and litres. In the case of products soldin utero, for example, downwardly boiled green beans, both the total weight of the product and the weight ofthebeans without liquid must be given. Glassing should be outside the stated net weight.

Storage­return­would be

The description of each product must often be provided. ­This is particularly important in the case of refrigerators or freezers. Heat­level in refrigerator­product should be between 0 ­4°C and freezer­product at least -18°C. Some products are storedat room temperature, must be refrigerated after opening and marked on the product label. There is a strong ­mild route to be followed by a direct­ing route through storage­to ­ travel.

Storage­Tolerance

Food­ moans need to be marked up with lantern ­ ing­signs of what they hold for a long time. The shelf life of foodstuffs can be marked in two ways.

1. Minimum shelf life in which case the date is marked before the date:

• “Best before” if the shelf life applies to a specific date and is valid until the end of that day

“Best before end” if shelf life is based on month or year

The last day of use and is then marked before the date:

• "Last Use Date"

The manufacturer of a product is responsible for assessing the shelf life of a product and marking it correctly.

Today's shelf life labelling regulations in Iceland and Europe are aimed at reducing food waste. Therefore, the sale of products labelled with a minimum shelf life, which are demonstrably to be labelled in this way, is permitted as the likelihood increases. However, they need to be marketable, look normal, smell and taste normal. They also need to be distinguished from other products available for sale. However, these must not be used with products marked with 'last day of use', they may be dangerous to consume despite looking normal.

The presentation of the shelf life of a foodstuff depends on the shelf life of the product, but the shelf life should be given in the following order: Day – Month – Year. Presentation is as follows depending on the length of the shelf life test:

• Foods with a shelf life < 3 months Day – Month
• Foodstuffs with a shelf life of 3–18 months Month – Year

Some food­moans do not need to be marked up with a description ­ing ­ about storage­ tolerances, which include fresh fruit, fresh vegetables, wine, vinegar, sugar and food­ar salt.

On­bunkerto­ili

­names or trademarks must be marked in order to identify the name and world of the goods, packages, or harnesses by indicating the Euro ­bag of materials in question.

Up­rune food­groan

In case of lack of suchinformationabout consumers, consumers could be misled about what happened to food. However, it is compulsory to label the origin of honey, chilled and frozen beef, meat of pigs, sheep, goats and poultry. On the packaging of certain types of fresh edible herbs, it is also mandatory to give details of the country of origin. Examples of herbs include potatoes, tomatoes, onions, garlic, cauliflower, kale, carrots, mushrooms, peppers, spinach, and rhubarb.

Notk­un ­ ar ­direct route

If food cannot be exploited correctly without such a direct route, the sign ­ing­ ing ­ route must be considered.

Near­ing­ar statement

It is mandatory to provide a nutritional statement indicating the energy levels and amounts of fat, saturated fat, carbohydrates, sugars, protein and salt. The energy value and the amount of nutrients are expressed in 100 g or 100 ml. A nutritional statement does not need to be labelled on all products, for example, unprocessed products consisting of one ingredient, yeast, chewing gums, gelatin, salt, spices, cloves and jelly-forming substances.

Drinks containing high caffeine or foods with added caffeine

For foods high in caffeine or with added caffeine, there are special labelling requirements. The requirements set out in Annex III to Regulation (EC) No. 1169/2011 (implemented herein by Decree no. 1294/2014) These meanings are mandatory in Icelandic according to 3 of Decree no. 1294–2014

Type of food	Marking
Beverages containing 150 mg/L caffeine or more (excluding tea and coffee drinks whose name includes the term “coffee” or “tea”).	“Contains a lot of caffeine. “Contains a lot of caffeine. Not desirable for children or pregnant or breast-feeding women”, followed by data on caffeine levels in mg/100 ml
Foods (including dietary supplements) (other than beverages) containing incorporated caffeine for physiological purposes.	“Contains caffeine. “Contains a lot of caffeine. Not desirable for children or pregnant or breast-feeding women”, followed by data on caffeine levels in mg/100 ml In the case of food supplements, the amount of caffeine should be expressed in one of the recommended daily doses.