Packaged bakery products under IJHARS control: physico-chemical irregularities in 31.9% of batches, labelling errors in 42.8%
On 24 September 2026 Poland’s Agricultural and Food Quality Inspection (IJHARS) published the results of a nationwide check of packaged bakery products with a longer best-before date — including hot-dog buns, toast bread, pinsa, pita and tortillas. Irregularities were found at 48 of the 80 producers and shops inspected (60.0%).
- The check covered the whole country and 80 operators — producers and shops. Organoleptic characteristics raised no objections.
- In 31.9% of the batches checked, tests revealed non-conforming physico-chemical parameters — mainly sugar, fat, protein and salt contents inconsistent with the declaration. In an example given by IJHARS, a product claiming “high in dietary fibre” contained 4.7 g of fibre, whereas the rules require at least 6 g per 100 g (or 3 g per 100 kcal).
- Incorrect labelling affected 42.8% of batches: among other things incomplete descriptive names (e.g. “protein bread”), names inconsistent with the composition (a gluten-free bread “made with rice flour” whose main ingredient was maize starch; a “butter” toast with a picture of butter although a butter-flavoured compound ingredient was used instead of butter), omitted ingredients and ingredient names other than those actually used.
- IJHARS recalls the naming criteria: “wholemeal” (razowe) refers to products made from type 2000 wheat or rye flour, “graham” to type 1850 graham wheat flour, and “spelt” (orkiszowe) applies when spelt wheat flour predominates over the other flours used. The claim “source of dietary fibre” requires at least 3 g of fibre per 100 g or 1.5 g per 100 kcal.
Source: IJHARS — Opakowane wyroby piekarskie pod kontrolą IJHARS (24.09.2026)