EC Nutrition

Menus nutrition labelling need to be based on validated scientific evidences and realized using a well-comprehensive, adequate and easy-to-use software created with a harmonized algorithm for nutrient’s profiling. The harmonization of the input variables represented by the energy and nutrients DRV and RDI, foods energy and nutrients composition [1], special nutrition needs [2] is the key issue to be solved by the policy-makers’, based on scientifically authorities’ opinion. At the international level, there are in use the general recommendations for the foods labelling issued by the World Health Organization [6] and the continental legal requirements, different from specific jurisdictions and with a mix of mandatory and voluntary variables in case of Front-of-Pack (FOP) nutrition labelling. The scientific-based solutions proposed by the author involves the formulation of a technical procedure ensuring the maximum degree of compliance in public and commercial catering units, with mandatory legal requirements for nutrition labelling of menus, culinary items and beverages [4,5].

1. Scientific Opinion on the scientific advice related to nutrient profiling for the development of harmonised mandatory front-of-pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods (2022).
2. FDA (Food and Drug Administration). “Food Allergens/Gluten-Free Guidance Documents and Regulatory Information” (2025).
3. GAIN Annual Report. “Better Nutrition” (2020).
4. Vintilă I. "Scientifical solutions for nutrition labelling of menus - a new challenge for the catering industry". EC Nutrition4 (2023): 01-03.
5. Vintilă I. "Science-based solutions for menu nutrition labelling in a harmonized way". EC Nutrition7 (2023): 01-03.
6. WHO (World Health Organization). “State of play of WHO guidance on Front-of-the-Pack labelling” (2021).