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Food information rules, which appear on food packaging, are established with the primary aim of protecting consumers. Consumers have the right to clearly identify the foodstuffs offered for sale, advertised or otherwise presented. Labels must not be deceptive, must be clearly legible and clear. Labels should be in Icelandic, English or Northern, other than Finnish.
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.
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.
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.
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.
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.
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 end” if shelf life is based on month or year
The last day of use and is then marked before the 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:
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.
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.
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.
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
|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.