Eggs may be branded "high in saturated fats" due to an oversight in EC plans for foods that make nutrition and health claims.
If eggs claim they are high in protein, for example, under the EC proposals this would have to be qualified by carrying the saturated fat warning, said British Egg Industry Council chief executive Mark Williams.
The issue emerged as the fine print of a proposed EC nutrient profiling regime was released. The egg industry, supported by the UK Food Standards Agency, is now lobbying Brussels for a rethink.
"The FSA has written to the European Commissioner putting the case for eggs to be reconsidered," Williams said.
The issue revolves around the food group the EC classifies eggs under. The European Food Safety Authority has created food groups to determine the level of saturated fat a product may contain before it is necessary to carry a warning. Foods in the meat group, for example, may contain 5g of saturated fat per 100g, and those in the cheese group 10g.
Eggs, which have 3.2g of satfat per 100g, have been placed in a default 'other' group that allows only 2g of satfat, Williams said.
"Lobbying is at fever pitch in Brussels at the moment by manufacturers wanting to get their products moved into different categories," he added.
"It is frustrating, as with eggs you have the perfect case, yet we are just being caught in the crossfire."
The EC's Standing Committee on the Food Chain and Animal Health working group is due to discuss the plans on 20 February and 27 March.
If eggs claim they are high in protein, for example, under the EC proposals this would have to be qualified by carrying the saturated fat warning, said British Egg Industry Council chief executive Mark Williams.
The issue emerged as the fine print of a proposed EC nutrient profiling regime was released. The egg industry, supported by the UK Food Standards Agency, is now lobbying Brussels for a rethink.
"The FSA has written to the European Commissioner putting the case for eggs to be reconsidered," Williams said.
The issue revolves around the food group the EC classifies eggs under. The European Food Safety Authority has created food groups to determine the level of saturated fat a product may contain before it is necessary to carry a warning. Foods in the meat group, for example, may contain 5g of saturated fat per 100g, and those in the cheese group 10g.
Eggs, which have 3.2g of satfat per 100g, have been placed in a default 'other' group that allows only 2g of satfat, Williams said.
"Lobbying is at fever pitch in Brussels at the moment by manufacturers wanting to get their products moved into different categories," he added.
"It is frustrating, as with eggs you have the perfect case, yet we are just being caught in the crossfire."
The EC's Standing Committee on the Food Chain and Animal Health working group is due to discuss the plans on 20 February and 27 March.
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