ID 1133 -
Soups
PL:
EN: Soups
Pdf:
1.13. Soups (ID 1132, 1133)
The foods that are the subject of the health claims are soups related to the following claimed effects: “weight management” and “satiety”.
Soups are generally defined as liquid foods prepared by boiling ingredients, such as meat, fish, or vegetables combined with other ingredients, until the flavour is extracted, and they often contain solid pieces. Traditionally, soups are classified into two main groups: clear soups and thick soups depending upon the type of thickening agent used. Ingredients commonly used to thicken soups and broths include rice, flour and grains.
The composition of soups is very variable. The clarifications provided refer to products with “energy density of max 0.8 kcal/g” and “volume of min 200 mL”. Out of the nine references provided for the substantiation of this claim, four human studies referred to a soup preparation. These studies used tomato soups (Rolls et al., 1990), apple, chicken and peanut soups (Mattes, 2005), chicken rice soups (Rolls et al., 1999) and soups identified by the brand name (Cecil et al., 1999) with varying energy density and macronutrient composition, which may have an impact on satiety, energy intake and body weight. The Panel notes that these references do not allow characterising the food, which is the subject of the claims.
The Panel considers that the foods, soups, which are the subject of the claims, are not sufficiently characterised in relation to the claimed effects considered in this section.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of soups and the claimed effects considered in this section.
Warunki i możliwe ograniczenia stosowania oświadczenia
Low in energy density and high in volume
