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CODEX FOR YOGURT

CODEX FOR YOGURT

CODEX FOR FERMENTED MILKS

1. SCOPE

 

This standard applies to fermented milks, that is Fermented Milk including, Heat

 

Treated Fermented Milks, Concentrated Fermented Milks and composite milk products

 

based on these products, for direct consumption or further processing in conformity

 

with the defi nitions in Section 2 of this Standard.

 

2. DESCRIPTION

 

2.1 Fermented Milk is a milk product obtained by fermentation of milk, which milk

 

may have been manufactured from products obtained from milk with or without

 

compositional modifi cation as limited by the provision in Section 3.3, by the action of

 

suitable microorganisms and resulting in reduction of pH with or without coagulation

 

(iso-electric precipitation). These starter microorganisms shall be viable, active and

 

abundant in the product to the date of minimum durability. If the product is heattreated

 

after fermentation the requirement for viable microorganisms does not apply.

 

Certain Fermented Milks are characterized by specifi c starter culture(s) used for

 

fermentation as follows:

 

Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus

 

delbrueckii subsp. bulgaricus.

 

Alternate Culture Yoghurt: Cultures of Streptococcus thermophilus and any Lactobacillus species.

 

Acidophilus Milk: Lactobacillus acidophilus.

 

Kefi r: Starter culture prepared from kefi r grains, Lactobacillus kefi ri,

 

species of the genera Leuconostoc, Lactococcus and Acetobacter

 

growing in a strong specifi c relationship.

 

Kefi r grains constitute both lactose fermenting yeasts

 

(Kluyveromyces marxianus) and non-lactose-fermenting yeasts

 

(Saccharomyces unisporus, Saccharomyces cerevisiae and

 

Saccharomyces exiguus).

 

Kumys: Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces

 

marxianus.

 

Other microorganisms than those constituting the specifi c starter culture(s) specifi ed

 

above may be added.

 

2.2 Concentrated Fermented Milk is a Fermented Milk the protein of which has been

 

increased prior to or after fermentation to minimum 5.6%. Concentrated Fermented

 

Milks includes traditional products such as Stragisto (strained yoghurt), Labneh, Ymer

 

and Ylette.

 

2.3 Flavoured Fermented Milks are composite milk products, as defi ned in Section 2.3 of

 

the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999) which contain

 

a maximum of 50% (m/m) of non-dairy ingredients (such as nutritive and non nutritive

 

FERMENTED MILKS (CODEX STAN 243-2003)

 

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sweeteners, fruits and vegetables as well as juices, purees, pulps, preparations and

 

preserves derived therefrom, cereals, honey, chocolate, nuts, coffee, spices and other

 

harmless natural fl avouring foods) and/or fl avours. The non-dairy ingredients can be

 

mixed in prior to/or after fermentation.

 

2.4 Drinks based on Fermented Milk are composite milk products, as defi ned in Section 2.3

 

of the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), obtained by

 

mixing Fermented Milk as described in Section 2.1 with potable water with or without the

 

addition of other ingredients such as whey, other non-dairy ingredients, and fl avourings.

 

Drinks Based on Fermented Milk contain a minimum of 40% (m/m) fermented milk.

 

Other microorganisms than those constituting the specifi c starter cultures may be added.

 

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

 

3.1 Raw materials

 

– Milk and/or products obtained from milk.

 

– Potable water for the use in reconstitution or recombination.

 

3.2 Permitted ingredients

 

– Starter cultures of harmless microorganisms including those specifi ed in Section 2;

 

– Other suitable and harmless microorganisms (in products covered by Section 2.4);

 

– Sodium chloride;

 

– Non-dairy ingredients as listed in Section 2.3 (Flavoured Fermented Milks);

 

– Potable water (in products covered by Section 2.4);

 

– Milk and milk products (in products covered by Section 2.4);

 

– Gelatine and starch in:

 

fermented milks heat-treated after fermentation;

fl avoured fermented milk;

drinks based on fermented milk; and

plain fermented milks if permitted by national legislation in the country of sale

to the fi nal consumer;

 

provided they are added only in amounts functionally necessary as governed

 

by Good Manufacturing Practice, taking into account any use of the stabilizers/

 

thickeners listed in section 4. These substances may be added either before or after

 

adding the non-dairy ingredients.

 

3.3 Composition

 

Fermented

 

Milk

 

Yoghurt, Alternate

 

Culture Yoghurt and

 

Acidophilus milk

 

Kefi r Kumys

 

Milk protein(a) (% m/m) min. 2.7% min. 2.7% min. 2.7%

 

Milk fat (% m/m) less than 10% less than 15% less than 10% less than 10%

 

Titrable acidity,

 

expressed as %

 

lactic acid (% m/m)

 

min. 0.3% min. 0.6% min. 0.6% min. 0.7%

 

Ethanol (% vol./w) min. 0.5%

 

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Fermented

 

Milk

 

Yoghurt, Alternate

 

Culture Yoghurt and

 

Acidophilus milk

 

Kefi r Kumys

 

Sum of microorganisms

 

constituting the starter

 

culture defi ned in

 

section 2.1 (cfu/g, in

 

total)

 

min. 107 min. 107 min. 107 min. 107

 

Labelled

 

microorganisms(b)

 

(cfu/g, total)

 

min. 106 min. 106

 

Yeasts (cfu/g) min. 104 min. 104

 

(a) Protein content is 6.38 multiplied by the total Kjeldahl nitrogen determined.

 

(b) Applies where a content claim is made in the labelling that refers to the presence of a specifi c

 

microorganism (other than those specifi ed in section 2.1 for the product concerned) that has been added

 

as a supplement to the specifi c starter culture.

 

In Flavoured Fermented Milks and Drinks based on Fermented Milk the above criteria

 

apply to the fermented milk part. The microbiological criteria (based on the proportion

 

of fermented milk product) are valid up to the date of minimum durability. This

 

requirement does not apply to products heat-treated after fermentation.

 

Compliance with the microbiological criteria specifi ed above is to be verifi ed through

 

analytical testing of the product through to “the date of minimum durability” after

 

the product has been stored under the storage conditions specifi ed in the labeling.

 

3.4 Essential manufacturing characteristics

 

Whey removal after fermentation is not permitted in the manufacture of fermented

 

milks, except for Concentrated Fermented Milk (Section 2.2).

 

4. FOOD ADDITIVES

 

Only those additives classes indicated in the table below may be used for the product

 

categories specifi ed. Within each additive class, and where permitted according to the

 

table, only those individual additives listed may be used and only within the limits specifi ed.

 

In accordance with Section 4.1 of the Preamble to the General Standard for Food

 

Additives (CODEX STAN 192-1995), additional additives may be present in the fl avoured

 

fermented milks and drinks based on fermented milk as a result of carry-over from

 

non-dairy ingredients.

 

Fermented Milks and Drinks

 

based on Fermented Milk

 

Fermented Milks Heat Treated After

 

Fermentation and Drinks based on

 

Fermented Milk Heat Treated After

 

Fermentation

 

Additive class Plain Flavoured Plain Flavoured

 

Acidity regulators − X X X

 

Carbonating agents X(b) X(b) X(b) X(b)

 

Colours − X − X

 

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Fermented Milks and Drinks

 

based on Fermented Milk

 

Fermented Milks Heat Treated After

 

Fermentation and Drinks based on

 

Fermented Milk Heat Treated After

 

Fermentation

 

Additive class Plain Flavoured Plain Flavoured

 

Emulsifi ers − X − X

 

Flavour enhancers − X − X

 

Packaging gases − X X X

 

Preservatives − − − X

 

Stabilizers X(a) X X X

 

Sweeteners − X − X

 

Thickeners X(a) X X X

 

(a) Use is restricted to reconstitution and recombination and if permitted by national legislation

 

in the country of sale to the fi nal consumer.

 

(b) Use of carbonating agents is technologically justifi ed in Drinks based on Fermented Milk only.

 

X The use of additives belonging to the class is technologically justifi ed. In the case of fl avoured products

 

the additives are technologically justifi ed in the dairy portion.

 

− The use of additives belonging to the class is not technologically justifi ed

 

Acidity regulators, colours, emulsifi ers, packaging gases and preservatives listed in Table

 

3 of the General Standard for Food Additives (CODEX STAN 192-1995) are acceptable

 

for use in fermented milk products categories as specifi ed in the table above.

 

INS No. Name of additive Maximum level

 

Acidity regulators

 

334 Tartaric acid L(+)-

 

2 000 mg/kg as tartaric acid

 

335(i) Monosodium tartrate

 

335(ii) Sodium L(+)-tartrate

 

336(i) Monopotassium tartrate

 

336(ii) Dipotassium tartrate

 

337 Potassium sodium L(+)-tartrate

 

355 Adipic acid

 

1 500 mg/kg as adipic acid

 

356 Sodium adipate

 

357 Potassium adipate

 

359 Ammonium adipate

 

Carbonating agents

 

290 Carbon dioxide GMP

 

Colours

 

100(i) Curcumin 100 mg/kg

 

101(i) Ribofl avin, synthetic

 

300 mg/kg

 

101(ii) Ribofl avin 5’-phosphate, sodium

 

102 Tartrazine 300 mg/kg

 

104 Quinoline yellow 150 mg/kg

 

110 Sunset yellow FCF 300 mg/kg

 

120 Carmines 150 mg/kg

 

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INS No. Name of additive Maximum level

 

122 Azorubine (Carmoisine) 150 mg/kg

 

124 Ponceau 4R (Cochineal red A) 150 mg/kg

 

129 Allura red AC 300 mg/kg

 

132 Indigotine 100 mg/kg

 

133 Brilliant blue FCF 150 mg/kg

 

141(i) Chlorophylls, copper complexes

 

500 mg/kg

 

141(ii) Chlorophyllins, copper complexes,

 

sodium and potassium salts

 

143 Fast green FCF 100 mg/kg

 

150b Caramel II – sulfi te caramel 150 mg/kg

 

150c Caramel III – ammonia caramel 2 000 mg/kg

 

150d Caramel IV – sulfi te ammonia caramel 2 000 mg/kg

 

151 Brilliant black (Black PN) 150 mg/kg

 

155 Brown HT 150 mg/kg

 

160a(i) Carotene, beta-, synthetic

 

100 mg/kg

 

160e Carotenal, beta-apo-8’-

 

160f Carotenoic acid, methyl or ethyl ester,

 

beta-apo-8’-

 

160a(iii) Carotenes, beta-, Blakeslea trispora

 

160a(ii) Carotenes, beta-, vegetable 600 mg/kg

 

160b(i) Annatto extracts, bixin-based 20 mg/kg as bixin

 

160b(ii) Annatto extracts, norbixin-based 20 mg/kg as norbixin

 

160d Lycopenes 30 mg/kg as pure lycopene

 

161b(i) Lutein from Tagetes erecta 150 mg/kg

 

161h(i) Zeaxanthin, synthetic 150 mg/kg

 

163(ii) Grape skin extract 100 mg/kg

 

172(i) Iron oxide, black

 

172(ii) Iron oxide, red 100 mg/kg

 

172(iii) Iron oxide, yellow

 

Emulsifi ers

 

432 Polyoxyethylene (20) sorbitan monolaurate

 

3 000 mg/kg

 

433 Polyoxyethylene (20) sorbitan monooleate

 

434 Polyoxyethylene (20) sorbitan

 

monopalmitate

 

435 Polyoxyethylene (20) sorbitan monostearate

 

436 Polyoxyethylene (20) sorbitan tristearate

 

472e Diacetyltartaric and fatty acid esters of

 

glycerol 10 000 mg/kg

 

473 Sucrose esters of fatty acids 5 000 mg/kg

 

474 Sucroglycerides 5 000 mg/kg

 

475 Polyglycerol esters of fatty acids 2 000 mg/kg

 

477 Propylene glycol esters of fatty acids 5 000 mg/kg

 

481(i) Sodium stearoyl lactylate 10 000 mg/kg

 

482(i) Calcium stearoyl lactylate 10 000 mg/kg

 

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INS No. Name of additive Maximum level

 

491 Sorbitan monostearate

 

5 000 mg/kg

 

492 Sorbitan tristearate

 

493 Sorbitan monolaurate

 

494 Sorbitan monooleate

 

495 Sorbitan monopalmitate

 

900a Polydimethylsiloxane 50 mg/kg

 

Flavour enhancers

 

580 Magnesium gluconate GMP

 

620 Glutamic acid, (L+)- GMP

 

621 Monosodium L-glutamate GMP

 

622 Monopotassium L-glutamate GMP

 

623 Calcium di-L-glutamate GMP

 

624 Monoammonium L-glutamate GMP

 

625 Magnesium di-L-glutamate GMP

 

626 Guanylic acid, 5’- GMP

 

627 Disodium 5’-guanylate- GMP

 

628 Dipotassium 5’-guanylate- GMP

 

629 Calcium 5’-guanylate GMP

 

630 Inosinic acid, 5’- GMP

 

631 Disodium 5’-inosinate GMP

 

632 Dipotassium 5’-inosinate GMP

 

633 Calcium 5’-inosinate GMP

 

634 Calcium 5’-ribonucleotides- GMP

 

635 Disodium 5’-ribonucleotides- GMP

 

636 Maltol GMP

 

637 Ethyl maltol GMP

 

Preservatives

 

200 Sorbic acid

 

1 000 mg/kg as sorbic acid

 

201 Sodium sorbate

 

202 Potassium sorbate

 

203 Calcium sorbate

 

210 Benzoic acid

 

300 mg/kg as benzoic acid

 

211 Sodium benzoate

 

212 Potassium benzoate

 

213 Calcium benzoate

 

234 Nisin 500 mg/kg

 

Stabilizers and Thickeners

 

170(i) Calcium carbonate GMP

 

331(iii) Trisodium citrate GMP

 

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INS No. Name of additive Maximum level

 

338 Phosphoric acid

 

1 000 mg/kg, singly or in

 

combination, as phosphorus

 

339(i) Sodium dihydrogen phosphate

 

339(ii) Disodium hydrogen phosphate

 

339(iii) Trisodium phosphate

 

340(i) Potassium dihydrogen phosphate

 

340(ii) Dipotassium hydrogen phosphate

 

340(iii) Tripotassium phosphate

 

341(i) Monocalcium dihydrogen phosphate

 

341(ii) Calcium hydrogen phosphate

 

341(iii) Tricalcium orthophosphate

 

342(i) Ammonium dihydrogen phosphate

 

342(ii) Diammonium hydrogen phosphate

 

343(i) Monomagnesium phosphate

 

343(ii) Magnesium hydrogen phosphate

 

343(iii) Trimagnesium phosphate

 

450(i) Disodium diphosphate

 

450(ii) Trisodium diphosphate

 

450(iii) Tetrasodium diphosphate

 

450(v) Tetrapotassium diphosphate

 

450(vi) Dicalcium diphosphate

 

450(vii) Calcium dihydrogen diphosphate

 

451(i) Pentasodium triphosphate

 

451(ii) Pentapotassium triphosphate

 

452(i) Sodium polyphosphate

 

452(ii) Potassium polyphosphate

 

452(iii) Sodium calcium polyphosphate

 

452(iv) Calcium polyphosphate

 

452(v) Ammonium polyphosphate

 

542 Bone phosphate

 

400 Alginic acid GMP

 

401 Sodium alginate GMP

 

402 Potassium alginate GMP

 

403 Ammonium alginate GMP

 

404 Calcium alginate GMP

 

405 Propylene glycol alginate GMP

 

406 Agar GMP

 

407 Carrageenan GMP

 

407a Processed euchema seaweed (PES) GMP

 

410 Carob bean gum GMP

 

412 Guar gum GMP

 

413 Tragacanth gum GMP

 

414 Gum Arabic (Acacia gum) GMP

 

415 Xanthan gum GMP

 

416 Karaya gum GMP

 

417 Tara gum GMP

 

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INS No. Name of additive Maximum level

 

418 Gellan gum GMP

 

425 Konjac fl our GMP

 

440 Pectins GMP

 

459 Cyclodextrin, -beta 5 mg/kg

 

460(i) Microcrystalline cellulose (Cellulose gel) GMP

 

460(ii) Powdered cellulose GMP

 

461 Methyl cellulose GMP

 

463 Hydroxypropyl cellulose GMP

 

464 Hydroxypropyl methyl cellulose GMP

 

465 Methyl ethyl cellulose GMP

 

466 Sodium carboxymethyl cellulose

 

(Cellulose gum) GMP

 

467 Ethyl hydroxyethyl cellulose GMP

 

468 Cross-linked sodium carboxymethyl

 

cellulose (Cross-linked cellulose gum) GMP

 

469

 

Sodium carboxymethyl cellulose,

 

enzymatically hydrolyzed (Cellulose

 

gum, enzymatically hydrolyzed)

 

GMP

 

470(i)

 

Salts of myristic, palmitic and stearic acids

 

with ammonia, calcium, potassium and

 

sodium

 

GMP

 

470(ii) Salts of oleic acid with calcium,

 

potassium and sodium GMP

 

471 Mono- and di- glycerides of fatty acids GMP

 

472a Acetic and fatty acid esters of glycerol GMP

 

472b Lactic and fatty acid esters of glycerol GMP

 

472c Citric and fatty acid esters of glycerol GMP

 

508 Potassium chloride GMP

 

509 Calcium chloride GMP

 

511 Magnesium chloride GMP

 

1200 Polydextrose GMP

 

1400 Dextrins, roasted starch GMP

 

1401 Acid treated starch GMP

 

1402 Alkaline treated starch GMP

 

1403 Bleached starch GMP

 

1404 Oxidized starch GMP

 

1405 Starches, enzyme treated GMP

 

1410 Mono starch phosphate GMP

 

1412 Distarch phosphate GMP

 

1413 Phosphated distarch phosphate GMP

 

1414 Acetylated distarch phosphate GMP

 

1420 Starch acetate GMP

 

1422 Acetylated distarch adipate GMP

 

1440 Hydroxypropyl starch GMP

 

1442 Hydroxypropyl distarch phosphate GMP

 

1450 Starch sodium octenyl succinate GMP

 

1451 Acetylated oxidized starch GMP

 

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INS No. Name of additive Maximum level

 

Sweeteners(a)

 

420 Sorbitol GMP

 

421 Mannitol GMP

 

950 Acesulfame potassium 350 mg/kg

 

951 Aspartame 1 000 mg/kg

 

952 Cyclamates 250 mg/kg

 

953 Isomalt (Hydrogenated isomaltulose) GMP

 

954 Saccharin 100 mg/kg

 

955 Sucralose (Trichlorogalactosucrose) 400 mg/kg

 

956 Alitame 100 mg/kg

 

961 Neotame 100 mg/kg

 

962 Aspartame-acesulfame salt 350 mg/kg on an acesulfame

 

potassium equivalent basis

 

964 Polyglycitol syrup GMP

 

965 Maltitols GMP

 

966 Lactitol GMP

 

967 Xylitol GMP

 

968 Erythritol GMP

 

(a) The use of sweeteners is limited to milk-and milk derivative-based products energy reduced

 

or with no added sugar.

 

5. CONTAMINANTS

 

The products covered by this Standard shall comply with the Maximum Levels

 

for contaminants that are specifi ed for the product in the General Standard for

 

Contaminants and Toxins in Foods and Feeds (CODEX STAN 193-1995).

 

The milk used in the manufacture of the products covered by this Standard shall

 

comply with the Maximum Levels for contaminants and toxins specifi ed for milk by the

 

General Standard for Contaminants and Toxins in Foods and Feeds (CODEX STAN 193-

 

1995) and with the maximum residue limits for veterinary drug residues and pesticides

 

established for milk by the CAC.

 

6. HYGIENE

 

It is recommended that the products covered by the provisions of this standard be

 

prepared and handled in accordance with the appropriate sections of the General

 

Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for

 

Milk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as

 

Codes of Hygienic Practice and Codes of Practice. The products should comply with

 

any microbiological criteria established in accordance with the Principles for the

 

Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

 

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7. LABELLING

 

In addition to the provisions of the General Standard for the Labelling of Prepackaged

 

Foods (CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms

 

(CODEX STAN 206-1999), the following specifi c provisions apply:

 

7.1 Name of the food

 

7.1.1 The name of the products covered by sections 2.1, 2.2 and 2.3, shall be fermented milk

 

or concentrated fermented milk as appropriate.

 

However, these names may be replaced by the designations Yoghurt, Acidophilus Milk,

 

Kefi r, Kumys, Stragisto, Labneh, Ymer and Ylette, provided that the product complies

 

with the specifi c provisions of this Standard. Yoghurt may be spelled as appropriate in

 

the country of retail sale.

 

“Alternate culture yoghurt”, as defi ned in Section 2, shall be named through the use of

 

an appropriate qualifi er in conjunction with the word “yoghurt”. The chosen qualifi er

 

shall describe, in a way that is accurate and not misleading to the consumer, the nature

 

of the change imparted to the yoghurt through the selection of the specifi c Lactobacilli

 

in the culture for manufacturing the product. Such change may include a marked

 

difference in the fermentation organisms, metabolites and/or sensory properties of the

 

product when compared to the product designated solely as “yoghurt”. Examples of

 

qualifi ers which describe differences in sensory properties include terms such as “mild”

 

and “tangy”. The term “alternate culture yoghurt” shall not apply as a designation.

 

The above specifi c terms may be used in connection with the term “frozen” provided

 

(i) that the product submitted to freezing complies with the requirements in this

 

Standard, (ii) that the specifi c starter cultures can be reactivated in reasonable numbers

 

by thawing, and (iii) that the frozen product is named as such and is sold for direct

 

consumption, only.

 

Other fermented milks and concentrated fermented milks may be designated with

 

other variety names as specifi ed in the national legislation of the country in which the

 

product is sold, or names existing by common usage, provided that such designations

 

do not create an erroneous impression in the country of retail sale regarding the

 

character and identity of the food.

 

7.1.2 Products obtained from fermented milk(s) heat treated after fermentation shall be

 

named “Heat Treated Fermented Milk”. If the consumer would be misled by this name,

 

the products shall be named as permitted by national legislation in the country of retail

 

sale. In countries where no such legislation exists, or no other names are in common

 

usage, the product shall be named “Heat Treated Fermented Milk”.

 

7.1.3 The designation of Flavoured Fermented Milks shall include the name of the principal

 

fl avouring substance(s) or fl avour(s) added.

 

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7.1.4 The name of the products defi ned in Section 2.4 shall be drinks based on fermented milk

 

or may be designated with other variety names as allowed in the national legislation

 

of the country in which the product is sold. In particular, water added as an ingredient

 

to fermented milk shall be declared in the list of ingredients1 and the percentage of

 

fermented milk used (m/m) shall clearly appear on the label. When fl avoured, the

 

designation shall include the name of the principal fl avouring substance(s) or fl avour(s)

 

7.1.5 Fermented milks to which only nutritive carbohydrate sweeteners have been added, may

 

be labeled as “sweetened ______”, the blank being replaced by the term “Fermented

 

Milk” or another designation as specifi ed in Section 7.1.1 and 7.1.4. If non-nutritive

 

sweeteners are added in partial or total substitution to sugar, the mention “sweetened

 

with ______” or “sugared and sweetened with ______” should appear close to the name

 

of the product, the blank being fi lled in with the name of the artifi cial sweeteners.

 

7.1.6 The names covered by this Standard may be used in the designation, on the label, in

 

commercial documents and advertising of other foods, provided that it is used as an

 

ingredient and that the characteristics of the ingredient are maintained to a relevant

 

degree in order not to mislead the consumer.

 

7.2 Declaration of fat content

 

If the consumer would be mislead by the omission, the milk fat content shall be

 

declared in a manner acceptable in the country of sale to the fi nal consumer, either as

 

(i) a percentage of mass or volume, or (ii) in grams per serving as qualifi ed in the label,

 

provided that the number of servings is stated.

 

7.3 Labelling of non-retail containers

 

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General

 

Standard for the Labelling of Pre-packaged Foods, and, if necessary, storage instructions,

 

shall be given either on the container or in accompanying documents, except that the

 

name of the product, lot identifi cation, and the name and address of the manufacturer

 

or packer, shall appear on the container. However, lot identifi cation and the name and

 

address of the manufacturer or packager may be replaced by an identifi cation mark,

 

provided that such mark is clearly identifi able with the accompanying documents.

 

8. METHODS OF SAMPLING AND ANALYSIS

 

See CODEX STAN 234-1999.