“ Omega-3 fatty (a) The food meets the Good Source (a) The food contains no less than acids conditions for a nutrition 60 mg total eicosapentaenoic content claim about omega acid and docosahexaenoic fatty acids; and acid/serving; and (b) the food contains no less (b) the food may contain less than than: 200 mg alpha-linolenic acid/serving. (i) 200 mg acid per serving; or (ii) 30 mg eicosapentaenoic acid and docosahexaenoic acid per serving; and Increased (a) The food contains at least 25% more omega-3 fatty acids than (c) other than for fish or fish in the same amount of products with no added *reference food; and *saturated fatty acids, the food contains: (b) the reference food meets the general claim conditions for a (i) as a proportion of the nutrition content claim about total fatty acid content, omega-3 fatty acids. no more than 28% saturated fatty acids and trans fatty acids; or (ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g; and (d) the nutrition information panel indicates the type and amount of omega-3 fatty acids, that is, acid, docosahexaenoic acid or eicosapentaenoic acid, or a combination of the above. ” and substituting “ Omega-3 fatty (a) The food Good the Source (a) The food contains no less than acids conditions for a nutrition 60 mg total eicosapentaenoic content claim about omega acid and docosahexaenoic fatty acids; and acid/serving; and (b) the food contains no less (b) the food may contain less than than: 200 mg acid/serving. (i) 200 mg alpha-linolenic acid per serving; or
“ Omega-3 fatty acids (a) The food meets the conditions for a nutrition content claim about omega fatty acids; and (b) the food contains no less than: (i) 200 mg acid per serving; or (ii) 30 mg eicosapentaenoic acid and docosahexaenoic acid per serving; and (c) other than for fish or fish products with no added *saturated fatty acids, the food contains: (i) as a proportion of the total fatty acid content, no more than 28% saturated fatty acids and trans fatty acids; or (ii) no more saturated fatty acids and *trans fatty acids than 5 g per 100 g; and (d) the nutrition information panel indicates the type and amount of omega-3 fatty acids, that is, acid, docosahexaenoic acid or eicosapentaenoic acid, or a combination of the above. Good Source (a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and (b) the food may contain less than 200 mg alpha-linolenic acid/serving. Increased (a) The food contains at least 25% more omega-3 fatty acids than in the same amount of *reference food; and (b) the reference food meets the general claim conditions for a nutrition content claim about omega-3 fatty acids. ” and substituting “ Omega-3 fatty acids (a) The food the conditions for a nutrition content claim about omega fatty acids; and (b) the food contains no less than: (i) 200 mg alpha-linolenic acid per serving; or Good Source (a) The food contains no less than 60 mg total eicosapentaenoic acid and docosahexaenoic acid/serving; and (b) the food may contain less than 200 mg acid/serving.
P1037-CFS.docx