Switzerland is also COOL. Explained regulation.
From the 1st of January, 2017 in Switzerland is implemented a new labelling legislation on a source of origin and geographical indications. The new regulation was set up in order to strengthen the protection of the Swiss cross with “Made in Switzerland” mark.
The “Made in Switzerland” mark on a label is only allowed if at least 80% of a specially calculated net weight of raw materials of a product come from Switzerland. To be able to decide whether any food product is compliant with this requirement and to calculate this value, we have to understand what means “the rate of self-provision” for natural raw materials.
So, let’s look more deeply.
The rate of self-provision is defined as the proportion of Swiss internal production vs country internal consumption for particular raw material.
In accordance with the regulation,
- if the rate of self-provision is below 20%, then this ingredient can be ignored in the calculation for “Made in Switzerland” mark,
- while if it is between 20 and 50%, it should be considered at 50% of its net weight in the product,
- while if it is over 50% it should be considered at all (100% of its net weight should be taken for calculation of the “Made in Switzerland” mark allowance).
This rule doesn’t apply to ingredients, which cannot be produced in Switzerland (like pineapple, avocado, coffee, cocoa) or are used usually in small quantities (like concentrated lemon juice, spices, yeasts and similar additives). It can be also temporary unavailable to other ingredients due to issues like crop failure.
Now, it is time to look how this regulation is working in practice.
In the first example, imagine, we have a product created from pure raw materials. If, in a composition of the product, were used:
- hazelnuts (for which the rate of self-provision has been determined as below 5%) - these can be ignored for calculation of the “Made in Switzerland” mark allowance,
- strawberries (for which the rate of self-provision has been determined as 30.6%) – for this 50% of a net weight of ingredient should be taken for the calculation,
- wheat flour (for which the rate of self-provision has been determined as above 50%) – this ingredient should be considered in full net weight for the calculation.
In the second example, imagine that some intermediate products (like chocolate) have been used to manufacture a final food product. In this case, all intermediate products should be considered in the calculation at 80% of their net weight only if they fulfil Swissness requirements (calculated like in the first example). Otherwise, in the calculation of Swissness, we should use 100% net weight of them.
It is interesting how this regulation changes the food industry and trading market in Switzerland.
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