zeva
Neophyte
Posts: 6
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Post by zeva on May 26, 2020 10:14:20 GMT -5
Where can I find information regarding what the legal regulations are for
1. inclusion of alternative sugars/polypols (eg erythritol, monk fruit, maltdextrose, allulose and the rest of them) insofar as formulation (that is, including it chocolate bean to bar formulation) and
2. labelling information/laws.
It is likely at the artisan level such laws do not exist/not a legal requirement. However, I am interested in small scale production and wholesaling, hence the articles would need labelling and I would have to comply with these laws. If you have knowledge of these laws, especially at the EU level, this would be most useful to me.
For example, I have read that if there is a certain percentage of maltdextrose in the chocolate, it needs to be labelled in a certain way (due to health reasons). If the percentage is below a certain point, it can be labelled differently.
This may also cover special ingredients in chocolate (dietary requirements). Is there some kind of comprehensive database or government site that may detail this?
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zeva
Neophyte
Posts: 6
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Post by zeva on May 26, 2020 10:59:44 GMT -5
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Post by lyndon on May 28, 2020 5:03:32 GMT -5
In so far as labelling laws applying to businesses in the EU, they apply to every business regardless of size. Allulose is not currently legal to use in foods for sale. Maltodextrin would need to be labelled as an ingredient if you use it, the exception applies to listing it as an allergen, ie, bolding it on your ingredients list. If you're in the UK (at least for now) the best place to get information is from the Food Standards Agency, www.food.gov.uk/ while standards are still aligned. After that, you'll need to probably consult eur-lex.europa.eu/ which is more technical as it's not "translated" for busineses the way the FSA has. TLDR; there is no one website for easy reading on EU food law.
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