On May 30, 2016, the European Commission ("EC") approved the use of the claim "consumption of foods/drinks containing < name of all used nonfermentable carbohydrates > instead of fermentable carbohydrates contributes to the maintenance of tooth mineralization" for products containing nonfermentable carbohydrates, and the use of the claim "consumption of foods/drinks containing < name of all used nondigestible carbohydrates > instead of sugars induces a lower blood glucose rise after their consumption compared to sugar-containing foods/drinks" for products containing nondigestible carbohydrates. The use of both claims is subject to certain conditions set forth in the Annex to Regulation (EU) No. 432/2012. Additionally, on May 31, 2016, the EC rejected the use of a claim for high-fiber sourdough rye bread in foods for being misleading to consumers. The claim asserted high-fiber sourdough rye bread reduced post-prandial glycemic responses (i.e., feeling sleepy after eating) compared with glucose.
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