Focus of work

The current focus of work is currently:

 

• Nutritional labeling: including tolerances
• Functional foods
• Nutritional and health claims for food
• Extracts
• Nutrition in communal catering
• Nutritional profiles
• Sports nutrition
• Nanotechnology for food

Position papers

 

• Position paper of the Food Chemistry Society on the claims "fructose-free" and "low-fructose" (2025) ( pdf )
• Position paper of the Food Chemistry Society on the claims "lactose-free" and "low-lactose" (2018) ( pdf ) Appendix ( pdf )
• Dietary fiber: current considerations from a legal and analytical perspective (2012) ( pdf )
• Recommendations on tolerances for nutrient variations in nutrition labeling (2009) ( pdf )
• Recommendations for achieving a needs-based food offering in community catering for seniors (2008) ( pdf )
• Are the terms "nutrition" and "nutrient" changing? (2008) ( pdf )
• Vitamin Conversion Tables (2006) ( pdf ) (currently under revision)
• Guidelines for the assessment of supplementary balanced diets (2003) ( pdf )
• Statement on nutritional labelling of food (2003) ( pdf )
• Statement on fructooligosaccharides and inulin (2003) ( pdf )
• Amendment of the LChG statement on dietary fiber from 1989 ( 2002 )
• Statement on the scientific substantiation of health claims for food (2002) ( pdf )
• Statement on the labelling of allergenic ingredients in food (2000) ( pdf )
• Statement on Nutrition Labeling (1992) ( pdf )
• Statement on Sports Nutrition (1991) ( pdf )

fundamental papers

In order to distinguish between statements by the Executive Board of the LChG (on legislative projects) and position papers (positions formulated by one or more AGs and which are supported by the Board as the position of society as a whole), basic papers contain overviews of specific topics that serve to form opinions and reflect the current state of knowledge.

 

• Measures, products and substances for weight management - a current inventory ( pdf ) ( list of substances ) - July 2015
• Sports nutrition and sports nutrition: A current inventory ( pdf )
• Appendix: Overview of nutrients and other substances with (nutritional) physiological effects that are used in sports nutrition. No statement is made as to their admissibility under food law. ( table )
• Basic paper of the Food Chemical Society on plant extracts in food ( pdf) (Status: April 2022)
  List of further reading Plant extracts ( pdf )

archive

 

• Position paper of the Food Chemical Society on the statements "lactose-free" and "low in lactose" prepared by the " nutritional issues Issues" working group from 2005 ( pdf ).
• Publication replaced by position paper 2018 ( pdf ) Appendix ( pdf )
• A guide to assessing plant extracts in food using the example of secondary plant compounds (2005) ( pdf )

In revision

• Vitamin Conversion Charts (2006) ( pdf )

Contributions to the discussion and information

 

• Status report on "vegetarian and vegan foods" ( pdf ) - December 2017
• D. Schweizer: "Put up for discussion: nutritional profiles - access requirements for nutrition and health claims" ( pdf )
• A. Hahn and A. Ströhler: "Importance of nutritional factors for the acid-base balance - current status of the discussion" ( pdf )