DHM 4003: Packaging and Labeling

Introduction to Packaging and Labeling

• Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use.
• Labeling is a crucial part of packaging, providing essential information to consumers.
• Key factors to consider in packaging and labeling:
  • Type of food
  • Processing method
  • Purpose and usage
  • Environmental factors (mechanical shocks, oxygen, water vapor, light, temperature, and biological agents)

Functions of Packaging

• Prevention of spoilage (chemical, physical, and biological)
• Extend storage life
• Facilitate handling and transportation
• Provide convenience for usage
• Provide information (labeling, including nutrition information, identification of manufacturer, net weight content, ingredient content, and date of manufacture)

Types of Packaging Materials

• Metal (tin cans, aluminum cans)
• Glass (bottles, jars)
• Paper (cardboard, wax paper)
• Plastic (cellophane, polyethylene, polypropene, nylon)
• Mixture (paper and plastic)
• Each material has its advantages and disadvantages (e.g., metal is strong but heavy, glass is inert but fragile, etc.)

Labeling Requirements

• Food label information:
  • Food name
  • Net quantity
  • Ingredients
  • Company name and address
  • Product date
  • Nutrition information
  • Other information (e.g., trademarks, copyright symbols)
• Halal labeling:
  • Importance of labeling for Muslim consumers
  • Use of halal markings and symbols
  • Legislation and regulations in Malaysia (MS 1500, Food Act 1983, and Food Regulations 1985)

Labeling Regulations in Malaysia

• MS 1500:2019:
  • Labeling material used in direct contact with the product must be non-hazardous and halal
  • Halal food and artificial flavor must not be named or synonymously named after non-halal products
  • Labeling requirements for containers, including name of product, net content, manufacturer's name and address, ingredients, code number, and country of origin
• Food Act 1983 and Food Regulations 1985:
  • Objective: to protect consumers from health dangers and fraud
  • Sections involved in labeling regulation: Part III, Section 16, and Part IV
  • Mandatory labeling requirements, including language, size, and color of letters, and exemptions from regulation### Food Regulation in Malaysia
• Regulation 10: Language to be used in food labeling
  • Bahasa Malaysia for food produced, prepared, or packaged in Malaysia
  • Bahasa Malaysia or English for imported food, with optional translation in other languages
• Regulation 11: Particulars in labeling
  • Common name of principal ingredients
  • Statement of presence of beef or pork, or its derivatives, or lard
  • Statement of presence of added alcohol
  • Ingredients list in descending order of proportion by weight
  • Declaration of ingredients known to cause hypersensitivity (allergens)
  • Net weight or volume of contents
  • Name and business address of manufacturer/packer, owner of rights, or agent
  • Optional: statement of modern biotechnology (GMF labeling)

Modern Biotechnology (GMF Labeling)

• Regulation 11(3A): Labeling for food obtained through modern biotechnology
  • Statement of "gene derived from (common name of such animal)"
• Regulation 11(6): Labeling for food derived from origin known to cause hypersensitivity
  • Statement of "gene derived from (origin)"
• Regulation 11(7): Labeling for food and food ingredients composed of or contains genetically modified organisms
  • Statement of "genetically modified (name of the ingredient)"
  • Statement of "produced from genetically modified (name of the ingredient)"

Labeling Requirements

• Regulation 12: Form and manner of labeling
  • Particulars to appear conspicuously and prominently on the label
  • Lettering to be in no smaller than 10-point lettering
• Regulation 13: Size and color of letters
  • Size of letters to be referred to the height of the lower case letter
  • Unit symbols of weight and measures are accepted
  • Lettering to be in a color that contrasts strongly with the background

Date Marking

• Regulation 14: Date marking
  • Means a date permanently marked or embossed on the package or label
  • Expiry date, use by, consume by, or best before
  • Format: DD/MM/YYYY or MM/YYYY

Food Requiring Date Marking

• Regulation 14 (Fifth Schedule): Food requiring date marking
  • Biscuit, bread, canned food, cereal-based food, chocolate, etc.

Matter Forbidden on Any Label

• Regulation 18: Matter forbidden on any label
  • No descriptive matter on quality, grading, or superiority
  • No word "pure" or similar words unless food meets prescribed standards
  • No claim of prevention, alleviation, treatment, or cure of a disease
  • No label to include any claim that cannot be substantiated
  • No label to include any claim that gives rise to doubt about the safety of a similar food

Nutritional Labeling

• Description intended to inform the customer of the nutrient content of a food

• Regulation 18B: Nutrition labeling

  • Amount of energy, protein, carbohydrate, and fat
  • Amount of total sugars in ready-to-drink beverages
  • Amount of vitamins and minerals
  • Amount of cholesterol, sodium, and dietary fiber

• Regulation 18: Matter forbidden on any label

  • No label to include the word "nutritious" or similar words unless food meets prescribed standards### Nutrient Claims

• Nutrient claims describe the level of a nutrient in a food, compare nutrient levels or energy values between foods, or describe the physiological role of a nutrient in the body.

Nutrient Content Claim

• Describes the level of a nutrient in a food.
• Example: "Good source of calcium" or "Rich in fiber".

Nutrient Comparative Claim

• Compares the nutrient levels or energy value of two or more foods.
• Examples: "Reduced", "Less than", "Fewer", "Increased", "More than", "Light", or "Extra".
• Conditions:
  • Different versions of the same or similar food must be clearly identified.
  • Energy value or nutrient content must appear in close proximity to the claim, with percentage, fraction, or absolute amount.

Nutrient Function Claim

• Describes the physiological role of a nutrient in growth, development, and normal body functions.
• Approved nutrients for Nutrient Function Claim (NFC) include:
  • Folic acid
  • Sialic acid
  • Iron
  • Iodine
  • Calcium
  • Magnesium
  • Niacin
  • Protein
  • Plant sterol or plant stanol
  • Vitamin A
  • Vitamin B1/Thiamine
  • Vitamin B2/Riboflavin
  • Vitamin B12/Cyanocobalamine
  • Vitamin C
  • Vitamin D
  • Vitamin E
  • Zinc
  • Inulin and oligofructose (fructo-oligosaccharide)
  • Oat soluble fibre