The Food Labelling (Scotland) Amendment Regulations 1994

Amendment of the principal Regulations

3.  In paragraph (1) of regulation 2 (interpretation)—

(a) in the definition of carbohydrate the word “polyols” shall be substituted for the words “sugar alcohols”;

(b) after the definition of edible ice there shall be inserted the following definition:—

• ““fat”, in the context of nutrition labelling, means total lipids, and includes phospholipids;”;

(c) after the definition of liqueur wine there shall be inserted the following definitions:—

““mono-unsaturates” means fatty acids with one cis double bond;

“nutrient”, for the purposes of these Regulations, means any one or more of the following:— protein, carbohydrate, fat, fibre, sodium, any vitamin or mineral listed in Table A or B in Schedule 6 to these Regulations and present in any food in a significant amount, as described in the Note to those Tables;

“nutrition claim” means any statement, suggestion or implication in any labelling, presentation or advertising of a food that that food has particular nutrition properties, but does not include a reference to any quality or quantity of any nutrient where such reference is required by law;

“nutrition labelling”, in relation to a food (other than a natural mineral water or other water intended for human consumption or any food supplement) means any information appearing on labelling (other than where such appears solely as part of a list of ingredients) and relating to energy value or any nutrient or to energy value and any nutrient including any information relating to any substance which belongs to, or is a component of, a nutrient;

“nutrition properties” means either or both of—

(i)

the provision (including provision at a reduced or increased rate), or the lack of provision, of energy,

(ii)

the content (including content in a reduced or increased proportion), or the lack of content, of any nutrient (including any substance which belongs to, or is a component of, a nutrient);

“polyunsaturates” means fatty acids with cis, cis—methylene interrupted double bonds;”;

(d) after the definition of presentation there shall be inserted the following definitions:—

• ““protein” means the protein content calculated using the formula: protein = total Kjeldahl nitrogen × 6.25

• “saturates” means fatty acids without double bond;”;

(e) after the definition of sparkling wine there shall be inserted the following definition:—

• ““sugars”, in the context of nutrition labelling, means all monosaccharides and disaccharides present in food, but excludes polyols;”;