They're legally mandated to have a table for every type of nutrient ( fats, trans fats, carbohydrates - split into subcategories of carbohydrate and carbohydrate sugars, salts, etc) in every packet of things sold as a Edible Product in which it has 2 rows - in a serving, v daily recommendation.

Ww have all of that in America as well. I had a great deal of confusion on this subject until the specific definition of one of the words involved was given to me. The problem in discussion here isn't labelling, or even ingredients, the problem is what's DONE to the ingredients before they get in the food. While some degree of processing happens to most food (Chickens are deboned, corn is nixtamalized, tomatoes are stewed) the issue here is the extreme level of processing rhe ingredients go through. Corn and Cardboard are both high in carbohydrates and fiber, after all, cardboard is mostly plant matter rendered down and cooked/shaped, but one is food and the other has been processed so thoroughly that it's not.

Many companies are rendering their ingredients so thoroughly before reassembling them that they're resembling "food" less and less and not doing great things for us nutritionally even though they still measure at certain levels on the packaging. Maybe Jaffa Cakes retain more of the base nutrtion level of the flour in them than twinkies do, but it's the same base processes occurring to both of their ingredients, just at different levels.