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the value of good health

  Introduction Good health is often considered one of life's greatest assets. It is not merely the absence of diseases but a state of complete physical, mental, and social well-being. In today's fast-paced world, maintaining good health is paramount to leading a fulfilling and productive life. This comprehensive guide explores the various aspects and benefits of good health, providing valuable insights into its value and the steps you can take to achieve and maintain it. Physical Health Regular Exercise: Engaging in regular physical activity is essential for good health . Exercise strengthens muscles, improves cardiovascular health, enhances flexibility, and boosts overall energy levels. Aim for at least 150 minutes of restrained-intensity aerobic exercise or 75 minutes of vigorous-intensity exercise per week, along with muscle-strengthening activities on two or more days a week. Balanced Nutrition: A well-balanced diet provides you...

food labeling

food labeling


Information on packaging

Legibility of the information

The mandatory information is understandable, legible, and permanent or not smearable with a minimum font size of 1.2 mm and placed in the field of vision of the packaging. Other different requirements apply depending on the type and packaging of the product. For minimal packaging (the most extensive surface is less than 80 cm²), the font is at least 0.9 mm. The mandatory information must not be covered by advertising or images.  

Some information must be placed in the same vision field for certain foods. For example, it applies to the alcohol content, the filling quantity, and the food's name. With a few exceptions, the information must be in German. 

Sales description/description of the product

The name of the food describes the type and specific properties. There are further specifications in special product regulations for certain product groups such as chocolate, meat products, or imitations. Some names can also be found in the German Food Book. If the name of the food is not specified, it must be formulated descriptively so that it is unmistakably clear which food it is. 

The brand name, which is usually clearly more conspicuous by the manufacturer, is to be distinguished from the title;

List of ingredients/list of ingredients

The ingredients of food are to be listed in descending order according to their weight percentage. Since December 13, 2014, the 14 most common allergens or allergenic ingredients must be highlighted. It can be done, for example, by italic or bold font. 

Additives and flavors are also among the ingredients. The permitted food additives are indicated with the intended use/class name (e.g., thickener) and name (guar gum) or E number (E 412). Correct designations would be "thickener guar gum" or "thickener E 412". Enzymes can, of course, be present and added to the food. In certainly added enzymes, the function and designation must be given, e.g., "preservative lysozyme." However, this does not apply to all enzymes. For aromas, the indication "Aroma" on the packaging is sufficient. If further details are given, these are linked to conditions. The term "natural flavors" must refer to flavors from natural sources, such as food and other raw materials.

In some instances, the packaging or compound ingredients' images of ingredients as filling, the percentage by weight of an individual component must also be specified. 

Allergen labeling

On packaged and loose foods, the 14 most common allergens must be named in the list of ingredients and highlighted together so that they stand out clearly from the other elements. Which includes:

·        Cereals containing gluten, to be mentioned by name: wheat (such as spelled and Khorasan wheat), rye, barley, oats, or hybrid strains thereof

·        Crustaceans

·        Eggs

·        fish

·        peanuts

·        Soybeans

·        Milk (including lactose)

·        Nuts, to be stated by name: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia, or Queensland nuts

·        celery

·        mustard

·        Sesame seeds

·        Sulfur dioxide and sulfites (from 10 mg per kg or l)

·        Lupins

·        Molluscs

The labeling obligation also applies to processed products and the auxiliary materials used in production. Substances that lose their allergenic potential due to processing or the manufacturing process, such as glucose syrup made from wheat, do not have to be labeled.

If the list of ingredients is missing, the allergens must be marked with "contains ..." (e.g., for wine: "contains sulfur"). There are various options for labeling loose goods:

·        on a sign on or near the food,

·        in information on food or drink menus or the price list (also as a footnote),

·        on a notice near the goods,

·        in other easily accessible written words (e.g., notebook, brochure, PC, terminal, printout from scales, etc.).

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