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Module 4

Module 4. Food Labelling. Introduction Information is provided on food packaging to help us choose between different foods, brands and flavours . There is a legal requirement to provide some information on food labels.

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Module 4

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  1. Module 4 Food Labelling

  2. Introduction Information is provided on food packaging to help us choose between different foods, brands and flavours. There is a legal requirement to provide some information on food labels. The laws regarding food labelling that apply in the UK are currently based on the European Unions (EU) community legislation.

  3. What’s on a label? List of Ingredients (including additives and allergens) GM Ingredients Date marks and storage/ preparation conditions Weight or volume The name of the food Country of origin Preparation and storage instructions Name and address of manufacturer, packer or seller Nutrition information Alcohol strength (if applicable)

  4. Name of food or drink The name of the food or drink must be clearly stated on the packaging. A description of the food must be given, that is neither ambiguous or misleading if the food is a made up name. If the food has been processed in some way this must be included in the title. For example: dried apricots; Salted peanuts; Smoked mackerel. The name should also describe the differences between similar products.

  5. Name and address Contact details of the food manufacturer who is responsible for the information on the label must be stated. This gives consumers the opportunity to contact the manufacturer if they have a complaint about the product or if they wish to know more about it.

  6. Ingredients Ingredient lists should include all the ingredients in the food (including water and food additives), in descending order of weight. Allergens must be highlighted in the ingredients list. The ingredient names must be listed in the language relevant to the country where the food is being sold.

  7. Additives Different kind of food additives are used in foods, including antioxidants, preservatives, colours, flavourings and flavour enhancers, sweeteners, emulsifiers and gelling agents. They are used to ensure safety, increase shelf life or improve the taste, texture or appearance of foods.

  8. Drinks Alcoholic beverages containing more than 1.2% by volume of alcohol need to indicate their alcoholic strength. Drinks with a high caffeine content (except those based on coffee or tea) have to be additionally labelled as not recommended for children, or pregnant and breastfeeding woman, with the actual caffeine content quotes.

  9. Genetically modified (GM) ingredients The presence in foods of genetically modified organisms (GMOs) or ingredients produced from GMOs must be indicated on the labels.

  10. Allergen information There are 14 food ingredients that must, by law, be highlighted on the ingredients list.

  11. Weight or volume The actual weight or volume of a food or drink must be shown on the label if it is more than 5g or 5ml. The net weight or volume must be within a few grams or millilitresof the quantity stated on the label. For foods that are packaged in liquid medium, e.g. tuna in brine, the drained weight of the food should be displayed. The symbol ‘e’ is used to show that the weight complies with the EU requirement for weight under the ‘average system’ i.e. the average pack is at least the weight declared.

  12. Date marks There are two different date marks that appear on food labels: ‘Use-by’ – found on perishable foods such as milk, meat and fish. Foods are not safe to eat after this date. ‘Best before’ – found on a wide range of foods including frozen, dried and canned foods. ‘Best before’ dates are about quality, not safety, are reliant on the food being stored according to the instructions on the label.

  13. Date marks – eggs are an exception Eggs display a ‘best before’ date, but should not be consumed after this as there is a risk that they may contain harmful bacteria that can multiply to high levels if the eggs are kept and consumed after this date. However, new government advice suggests that if the eggs are cooked thoroughly until both yolk and white are solid, they can be eaten a day or two after their ‘best before’ date. This aims to help cut down on food waste.

  14. Storage and preparation conditions In cases where foods require special storage conditions and/or conditions of use, these must be clearly indicated on the label. When necessary, instructions on how to prepare and cook the food must also be given on the label. If the food has to be heated, the temperature of the oven and the cooking time should be stated. Instructions may also be given for heating in a microwave oven. These instructions should ensure the food tastes its best and that it will be thoroughly heated to a core temperature of 75ºC, which minimises the risk of food poisoning.

  15. Country of origin and place of provenance The label must display clearly where the food has come from if it would be misleading not to show it, e.g. a tub of Greek yogurt which was made in France. This includes fresh and frozen meat. The origin of the main ingredients has to be given if this is different from where the final product is made.

  16. Back-of-pack labelling Compulsory on all pre-packed foods. Information on the following nutrients has to be provided, in this order: Energy (in kilojoules, KJ and kilocalories, kcal) Fat (g) Saturates (g) Carbohydrates (g) Sugars (g): total sugars which include added sugars and sugars naturally present in food and drinks Protein (g) Salt (g).

  17. Back-of-pack labelling Information on nutrients like monounsaturated fats, polyunsaturated fats, fibre, vitamins and minerals can also be provided. The information must be given per 100g or 100ml and may also be given per portion.

  18. Front-of-pack nutrition labelling In the UK, most of the major supermarkets and many food manufacturers voluntarily display nutrition information on the front of pre-packaged foods and drinks. The government’s recommended format is red, amber, green colour-coding and percentage reference intakes.

  19. Front-of-pack nutrition labelling The basic principles are: Information on energy (kJ and kcal) per 100g/100ml and in a specific portion. Information on the amount of fat, saturated fat, total sugars and salt in a specified portion. Portion size information. % Reference Intakes (RI) - these are not targets, but a guideline or a benchmark to help people make choices and balance their dietary intake e.g. if a portion of food provides 50% RI of saturated fat, this means that the serving contains half of the daily maximum, and over the rest of the day, options lower in saturated fat should be chosen. Colour coding of the nutrients.

  20. Nutrition and health claims Nutrition claim: describes what a food contains (or does not contain) in reduced or increased amounts, e.g. low fat, high fibre, source of vitamin C. Health claim: a statement made on the product stating a relationship between the food and a benefit to health, e.g. ‘calcium is important for normal growth and development of bones in children’. The European Commission authorises the health claims provided they are based on scientific evidence and can easily be understood by consumers. The European Food Safety Authority (EFSA) are responsible for evaluating the scientific evidence supporting the health claims.

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