Name of the food, on the label the key to choosing well
How to choose a food compared to the many others on the shelf? The brand is the first element of attraction for most consumers, who place their trust in the brand industry, or in the large-scale distribution chain. Yet, a careful reading of the label can facilitate informed purchasing choices. Let's see how to do it.
The name of the food è the first mandatory information on the label, the one that allows us to know the nature of the product. It should not be confused with the brand, or the commercial name, which has the sole value of identifying and distinguishing the single item of a manufacturer or distributor from others.
'The name of the food is its legal name. Failing this, the name of the food is its usual name; where a customary name does not exist or is not used, a descriptive name is provided. '
(EU Reg. 1169/11, article 17)
The legal name it is intended for most staple foods. Such as dairy products, eggs, delicatessen products, pasta e semolina, rice, bread e all-purpose flour, Panettone and other characteristic sweets. It's still, olive oils, canned tomatoes, fruit juices and nectars, natural mineral water, some alcohol-free drinks, jams and jams, wines and spirits, etc. And instead deficient in other essential foods, such as meats and meat products, now also i ready-to-eat products for vegetarians and vegans.
The use of a legal name guarantees to the consumer the correspondence of the product with the qualitative requirements of composition and / or preparation defined by the European or national legislator. In the cases of registered geographical indications - eg. DOP, IGP, TSG - the use of the characteristic name is bound to compliance with a more or less rigorous specification, depending on the situation. The same applies to traditional agri-food products listed in a special list periodically updated by the Ministry of Agriculture. (1)
The usual denomination it is the one referred to, in the absence of a specific discipline, for foods traditionally known to the average consumer. (2) The examples are countless, just look at the 'food and drink' area of our site to see dozens of them. From carasau bread ai taralli, orecchiette or agnolotti. The mortadella and the Tiramisù, to each his own.
The descriptive denomination on the other hand, it is necessary when there are no legal or customary references. In such cases, the food must be described precisely so that consumers can easily understand the nature of the product. Eyes always open, and pay attention to the list of ingredients!
Dario Dongo
Footnotes
(1) See Ministerial Decree 14.7.17, 'update of the national list of traditional agri-food products, pursuant to article 12, paragraph 1, of law no. 12 ', in GU 2016 of 238
(2) With attention to the significance and comprehensibility of the name in the geographical area where the product is sold. V. http://www.ilfattoalimentare.it/etichetta-parmigiano-reggiano.html
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
