Claims and symbols

Health claims and symbols on food labels identify additional health or nutritional benefits of food products. Nutrition claims state a positive effect due to the food’s nutrients, e.g., ‘reduced fat’, whereas a health claim states a connection between an ingredient and health, e.g., ‘contains calcium which is necessary for bone growth’.

EU Food Quality Schemes (Infographic)

27 May 2021

In the EU there are a number of food quality schemes in place to protect the names of specific products and to promote their unique characteristics and the traditional know-how involved in their manufacture. The corresponding labels identify products as authentic, of high quality, compliant with stringent safety standards and of course, uniquely European. This infographic explains the main food quality labels: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), Traditional speciality guaranteed (TSG) and the EU organic logo.

One quarter of European food carries health claims

29 March 2016

A balanced diet is important for people’s health and health claims are designed to help consumers’ choose healthy food. The question is whether they actually influence consumers’ behaviour and it is therefore essential to know how and in what amount...

Are health and nutrition claims influencing organic consumers?

07 September 2013

In recent years, both functional food and organic food products have become increasingly popular, not least due to the health benefits, or perceived health benefits, associated with them. Studies, however, have also shown that food...

Quality logos in the European Union

02 January 2013

In Europe certain agricultural products and foodstuffs are labelled with an EU origin and quality logo. This logo indicates that the foodstuff exhibits special characteristics derived from the geographical location in which it is produced...

People are smart, when it comes to interpreting satiety-related claims

20 November 2012

A new study shows that most people understand satiety-related claims found on food products, and are aware of their own role in reaching health-related goals.

How “good” claims can evoke “bad” impressions

12 November 2012

Ethical and environmental issues have become an important aspect to consider in the research area of consumer food choice. Ethical claims such as organic do not always evoke a positive impression in consumers...

Health-related claims are perceived more positively when personally relevant

24 October 2012

The ‘relevance’ of a health-related claim is an important underlying motivational factor for the perceived benefit of and the willingness to purchase foods with health claims. Researchers from Finland, the UK, Germany and Italy analysed...

EUFIC reviews European consumers’ responses to health claims

03 August 2012

A new review by the European Food Information Council and Aarhus University explores how European consumers respond to health claims on food and drink products. Specific attention is given to how product...

Consumer perception of nutrition and health claims

01 March 2010

The latest Regulation by the European Commission on nutrition and health claims on foods has now been adopted and the European Food Safety Authority (EFSA) is currently assessing numerous potential claims for their scientific substantiation...

Scientific substantiation: A key ingredient for functional foods and health claims

03 August 2003

“Functional food” has become a buzzword in the food world and its market share is predicted to grow substantially in the coming years. A lot of people believe that functional foods are those for which health claims can be made...

New claims for soya

03 July 2000

Based on scientific evidence from more than fifty independent studies, the US Food and Drug Administration (FDA) is now allowing manufacturers of foods that have a minimum of 6.25g of soy protein per serving, to claim on the pack of a food or drink product that “25 g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”.