Cerca de aprobarse nuevas normas en materia de etiquetado de alimentos con ingredientes alergenos
El Comité de Medio Ambiente del Parlamento Europeo celebrado el pasado 21 de mayo dio un paso adelante en los planes de la Comisión Europea para modificar la directiva de etiquetado de alimentación de la UE, incluido el listado de alérgenos.
El Comité aprobó con una mayoría aplastante la posición común del Consejo respecto a la enmienda de la directiva de etiquetado de alimentos, que requiere la especificación en el etiquetado de todos los ingredientes alergenos y suprimiría la llamada regla del 25% que excluyen la necesidad de detalle en el etiquetado del producto final de aquellos ingredientes que constituyen menos del 25% del producto alimenticio final.
Según la Comisión, dicha regla, que se introdujo en la legislación comunitaria hace más de veinte años para evitar listas excesivamente largas de ingredientes en los etiquetados de alimentos, ha pasado a estar anticuada frente a la complejidad cada vez mayor de la producción moderna de alimentos. Al mismo tiempo, los defensores del consumidor propugnan una mayor y mejor información en las etiquetas, citando al efecto recientes incidentes alimentarios en la UE (véase FCN, 24 junio 2002, pág. 18).
La posición común, adoptada a principios de año tuvo en cuenta la mayoría de las enmiendas adoptadas por el Parlamento en la primera lectura, que implican:
§ una revisión periódica de la lista de sustancias alergénicas por parte de la Agencia Europea de Seguridad Alimentaria y la posibilidad de la Comisión de publicar directrices técnicas para su interpretación;
§ la inclusión del apio y la mostaza, y sus derivados, en la lista de ingredientes alergénicos que deberán detallarse en el etiquetado (una lista que incluye ya cereales que contienen gluten, crustáceos, huevos, pescados, cacahuetes, sojas, leche y productos lácteos, nueces, semillas de sésamo y dióxido de azufre y sulfitos en concentraciones más de 10 mg/kg o 10 mg/l);
§ la abolición de la posibilidad de no repetir en el etiquetado un ingrediente utilizado varias veces en la preparación de un producto alimenticio;
§ instauración de la obligación de detallar en el etiquetado los ingredientes utilizados en el preparado de salsas o mostazas que constituyan menos del 5% del producto final.
En cuanto a la inclusión del...
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