working group nutritional issues

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

• Statement by the working group on the vitamin conversion tables (2026) (pdf)
• Vitamin conversion tables (2025) (pdf)

• Vitamin conversion tables (2025) (pdf)
• Position paper of the Food Chemistry Society on the terms "fructose-free" and "low-fructose" (2025) (pdf)
• Position paper of the Food Chemistry Society on the terms "lactose-free" and "low-lactose" (2018) (pdf) Appendix (pdf)
• Dietary fibre: current considerations from a legal and analytical perspective (2012) (pdf)
• Recommendations on tolerances for nutrient variations in nutrition labelling (2009) (pdf)
• Recommendations for providing a nutritionally adequate range of meals in communal catering for senior citizens (2008) (pdf)
• Are the terms "nutrition" and "nutrient" changing? (2008) (pdf)
• Guidelines for assessing supplementary balanced diets (2003) (pdf)
• Statement on nutrition labelling of foods (2003) (pdf)
• Statement on fructooligosaccharides and inulin (2003) (pdf)
• Revision of the LChG statement on dietary fibre from 1989 (2002)
• Statement on the scientific substantiation of health claims for foods (2002) (pdf)
• Statement on the labelling of allergenic ingredients in foods (2000) (pdf)
• Statement on nutrition labelling (1992) (pdf)
• Statement on sports nutrition (1991) (pdf)

To distinguish between statements by the Board of the LChG (on legislative proposals) and position papers (positions formulated by one or more working groups and endorsed by the Board as the position of the entire society), background papers contain overviews of specific topics that support the formation of opinions and reflect the current state of knowledge.

• Measures, products and substances for weight management – a current overview (pdf) (List of substances) – July 2015
• Sports nutrition and sports foods: A current overview (pdf)
• Appendix: Overview of nutrients and other substances with (nutritional) physiological effects that are used in sports nutrition. No statement is made regarding their admissibility under food law. (Table)
• Background paper of the Food Chemistry Society on plant extracts in foods (pdf) (as at: April 2022)
  List of further reading on plant extracts (pdf)

• Position paper of the Food Chemistry Society on the claims “lactose-free” and “low lactose”, prepared by the working group “nutritional issues” in 2005 (pdf).
• Publication replaced by the 2018 position paper (pdf) Appendix (pdf)
• A guide to the assessment of plant extracts in foods, using secondary plant substances as an example (2005) (pdf)
• Vitamin conversion tables (2006) (pdf)

• Report on the current state of knowledge regarding “vegetarian and vegan foods” (pdf) – December 2017
• D. Schweizer: “Open for discussion: Nutrient profiles – prerequisite for making nutrition and health claims” (pdf)
• A. Hahn and A. Ströhler: “The significance of dietary factors for acid–base balance – current state of the discussion” (pdf)