Clipping of news on Brazilian Culture, Law and Citizenship
07/01/2016
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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From this Sunday (3/7), food labels should provide information about ingredients that can cause allergies. This deadline was established by Resolution 25/2015, and was kept by decision of the National Health Surveillance Agency (Anvisa) in June this year.
According to the standard, the labels should inform the existence of 17 foods: wheat (rye, barley, oats and their hybridized strains); crustaceans; eggs; fishes; peanut; Soy; milk of all mammals; almond; hazelnut; cashew nut; Brazil nuts; macadamia; nuts; ask; pistachios; pine nuts; nuts, and natural latex.
Thus, derivatives of these products should bring information "Allergy sufferers: Contains (common names of foods that cause food allergies)," "Allergic: Contains derivatives (common names of foods that cause food allergies)" or "Allergic: Contains (common names of foods that cause food allergies) and derivatives ".
In cases where it is not possible to guarantee the absence of cross contamination of food (which is the presence of any food allergen not added intentionally, such as production or handling), the label must consist statement "Allergy sufferers: May contain (names common foods that cause food allergies). "
Data on allergens should be just below the ingredients list. Moreover, the words must be in capital letters, bold, different color label. The letter can not be less than the list of ingredients.
Products manufactured by the end of the adaptation period, July 2, may be marketed until the end of its shelf life.
Source: Anvisa
Source: Procon-SP
To access the Procon-SP site, click here.
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This article was translated by an automatic translation system, and was therefore not reviewed by people.