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GAIN Report - IS5009Page 13 of 2

quality assurance systems.  For further information, interested firms should contact: The Standards Institution of Israel, 42 Levanon Street, Tel Aviv 69977; Tel:  972-3-6465154;

Fax: 972-3-6419683. Email: General Information: vered@sii.org.il.

Web site: http://www.sii.org.il

Israel has not officially adopted ISO-9000 standards, although there is a growing preference for ISO-9000 standards among Israeli importers.  This is especially important in the case of ingredients and raw materials destined for the production of export products.

In the past, most imported food products were subject to specified size (weight or volume) requirements which often excluded standard non-metric sizes used by United States companies. Late in 1998 the imposed metric weight and measure standards became voluntary, i.e. served as guidelines to manufacturers but ceased to be obligatory. It remains obligatory to denote on the package the contents in metric terms. Packages of a size which does not conform to the official standard must bear an indication of the unit cost of the product.

The Government of Israel requires that food and health products be registered with the Ministry of Health before they can be sold in the country. FDA approval for food and health care products is not mandatory, but Israeli importers prefer it as it accelerates the product registration process and import license approval. Product registration normally takes from

4-6 weeks if all documentation is in order.

2. Nutritional Labeling

Nutritional labeling of food is mandatory and should list the following values per 100 grams

or 100 milliliters of food content:

- Caloric value (kilo-calories per 100 gr or 100 ml of net content);

- Protein content (grams per 100 gr or 100 ml of net content)

- Carbohydrates  (grams per 100 gr or 100 ml of net content);

- Fat content (grams per 100 gr or 100 ml of net content).  

If the product label indicates the size of the portion and the number of portions, it is also permitted to indicate these nutritional values per serving portion.

For minimum content of other nutrients which allows its inclusion in the nutritional labeling See Annex 7.

The labeling of food using expressions which refer to its qualities in regard to: calories, fat, salt, and cholesterol content must be labeled as follows:

I  Calories

Concerning the reduction of calories in a food product, two categories are defined:

1.Low Calories


Reduced Calories

1. Low Calories

a.Non-alcoholic beverages, including concentrates and powders for the preparation of beverages containing not more than 20 calories per 100 ml of ready-to-drink beverage.

UNCLASSIFIEDUSDA Foreign Agricultural Service

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