How to Read Poissons, Viandes, and Štruktúry Labels: A Complete Guide

Why Understanding Poissons, Viandes, and Štruktūry Labels Matters

When shopping in European markets, you'll often encounter foods labelled as poissons (fish), viandes (meat), and Štruktūry (structured foods). These categories follow EU-wide regulations that dictate how products must be described, but the details can be confusing. Knowing how to decode these labels helps you verify what you're actually buying—whether it's fresh fish from a French market, cured meat from a Spanish deli, or a plant-based structured product from a German supermarket. This guide breaks down the key label elements for each category, with concrete examples you'll see on shelves across the UK and EU.

Decoding the Product Name and Origin

Poissons: Species, Catch Method, and Freshness

For fish products, EU law (Regulation 1379/2013) requires the label to state the commercial name and scientific name of the species. For example, "Cod (Gadus morhua)" or "Salmon (Salmo salar)". You'll also see the catch method (e.g., "caught with gillnets" or "farmed") and the catch area (e.g., "FAO 27 – Northeast Atlantic"). A label reading "Pangasius (Pangasianodon hypophthalmus) – farmed in Vietnam" tells you it's a freshwater farmed fish, not wild-caught. Always check the production method (farmed vs. wild) and freezing date for thawed products—these are mandatory under EU rules.

Viandes: Species, Cut, and Rearing System

Meat labels must specify the animal species (e.g., "beef," "pork," "lamb") and the cut (e.g., "sirloin steak" or "minced pork"). For fresh meat, you'll also see the country of rearing and country of slaughter—a label might say "Reared in Ireland, slaughtered in UK." Look for rearing system claims like "free-range," "organic," or "indoor-reared." These are regulated by EU organic standards (Regulation 2018/848) or national schemes. For example, "Label Rouge" in France or "Red Tractor" in the UK indicate specific quality and welfare standards.

Štruktūry: Composition and Binding Agents

Structured foods—such as reformed meat, fish sticks, or plant-based analogues—are processed to mimic whole cuts. Their labels must list all ingredients in descending order. Look for binding agents like "methylcellulose" (common in vegan meats) or "transglutaminase" (used in reformed meat). The meat content percentage is often stated, e.g., "80% pork" for a structured ham. If the product is plant-based, terms like "soy protein concentrate" or "pea protein isolate" will appear. The allergen declaration (bolded in the ingredients list) is critical—gluten, soy, and milk are common in structured products.

Reading the Ingredients List for Additives and Allergens

Poissons: Preservatives and Additives

For fish products, look for preservatives like "sodium metabisulfite" (E223) in shrimp or "potassium sorbate" (E202) in smoked fish. Colourings like "paprika extract" may be added to salmon. The allergen list must highlight fish and crustaceans—if you have a shellfish allergy, check for "crustacean" even in fish products due to cross-contamination risks. The UK Food Standards Agency advises that "may contain" warnings are voluntary but common.

Viandes: Curing Agents and Flavour Enhancers

Processed meats often contain curing salts (sodium nitrite, E250) and flavour enhancers like monosodium glutamate (E621). For example, a label for "cured ham" might list "pork, salt, sodium nitrite, dextrose, flavourings." The meat content is legally required—a "pork sausage" must state the percentage of pork. The allergen section will flag celery (common in curing mixes) and sulphites (used in some sausages).

Štruktūry: Stabilisers and Texturisers

Structured foods rely on stabilisers (e.g., "carrageenan" or "xanthan gum") and texturisers (e.g., "soy lecithin"). For plant-based meats, thickeners like "methylcellulose" help mimic fat texture. The allergen list is especially important—many structured products contain gluten (from wheat protein) or soy. If you have coeliac disease, check for "gluten-free" certification from organisations like Coeliac UK.

Nutritional Information: What to Look For

Poissons: Omega-3 and Mercury Levels

Fish labels show fat content and omega-3 levels (often listed as "EPA/DHA"). For example, a label for "mackerel fillets" might state "high in omega-3 (2.5g per 100g)". The salt content is critical for smoked fish—some products exceed 3g per 100g. The UK's NHS advises limiting oily fish to two portions per week due to mercury concerns, so check the species (e.g., tuna has higher mercury than salmon).

Viandes: Protein and Fat Ratios

Meat labels display protein (e.g., "20g per 100g") and saturated fat. For minced meat, the fat percentage is often stated, e.g., "5% fat" for lean beef. The salt content in processed meats like bacon can be high—the UK's Food Standards Agency recommends checking for "low salt" claims (under 0.3g per 100g).

Štruktūry: Fibre and Protein Sources

Structured foods vary widely. Plant-based products often highlight fibre content (e.g., "3g per serving") and protein source (e.g., "pea protein"). Check the calorie density—some vegan sausages can be high in saturated fat from coconut oil. The carbohydrate breakdown helps if you're on a low-carb diet; look for "net carbs" (total carbs minus fibre).

Certifications and Quality Marks

Poissons: Sustainability Labels

Look for MSC (Marine Stewardship Council) for wild-caught fish or ASC (Aquaculture Stewardship Council) for farmed. The EU's organic logo (green leaf) applies to farmed fish. For example, a label with "MSC certified" and "FAO 27" confirms sustainable wild cod from the Northeast Atlantic.

Viandes: Welfare and Origin Schemes

UK consumers can look for Red Tractor (assured standards) or Organic (Soil Association logo). In the EU, Protected Designation of Origin (PDO) marks regional meats like "Prosciutto di Parma." The free-range claim is regulated—for poultry, it means outdoor access for at least half their life.

Štruktūry: Vegan and Vegetarian Logos

Plant-based structured foods often carry Vegan Society or Vegetarian Society logos. The EU's organic logo also applies if ingredients are organically grown. Check for non-GMO claims if you avoid genetically modified ingredients—these are voluntary but common in the UK.

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