National Standard GOSTR 54059-2010 Functional foods. Functional food ingredients. Classification and general requirements. Country/Territory Russian Federation Document type Regulation Date 2012 Source FAO, FAOLEX Subject Food & nutrition Keyword Standards Processing/handling Packaging/labelling Classification/declassification Food quality control/food safety Geographical area Arctic, Asia and the Pacific, Black Sea, Caspian Sea, CIS (Commonwealth of Independent States), Eastern Europe, Europe, Europe and Central Asia, North Pacific, North-West Pacific Abstract National Standard GOSTR 54059-2010 Functional foods. Functional food ingredients. Classification and general requirements applies to functional food products in terms of functional food ingredients and establishes the classification and general requirements for the coded designation of functional food ingredients. The classification and general designation requirements established by this standard should be used in all types of documentation and literature on functional foods and functional food ingredients that are within the scope of standardization work and (or) use the results of these works. The coded designation is used for functional food ingredients, the effectiveness of which is scientifically substantiated and confirmed in the prescribed manner. The designation is established by the manufacturer and (or) the developer of the corresponding ingredient. The coded designation is intended for use on a voluntary basis in the production, handling and practical use of functional food ingredients. The main purposes of the coded designation of functional food ingredients are: (a) unified presentation and labelling of the properties and effectiveness of functional food ingredients; (b) ensuring the principle of information compatibility during standardization in the group of functional foods and ingredients; (c) prevention of actions that mislead purchasers (consumers) as part of control and supervision activities carried out in accordance with the requirements of national and (or) international regulatory and other documents; (d) ensuring the principle of traceability in the production and circulation of functional food ingredients; (e) creation of a regulatory framework for determining whether products, within the framework of their identification, fall within the scope of regulatory and legal documents for functional food products and functional food ingredients; and (f) application in product conformity assessment. Full text Russian Website allgosts.ru