Food Labeling - I

Food Labeling - I

• Food labeling is important because consumers want to know the nutritional value of food, not just if it's safe to eat.
• Expanded nutrition guidelines for food labels have been developed.
• UK food labeling laws are complex due to numerous reforms.
• In the USA, the FDA regulates food labeling.
• Food labels must contain specific information to inform consumers.

Information Required on Food Products

• Product name: The name must be clear and describe the product accurately. Processed foods need to state the process. Names must differentiate between similar products (e.g., "orange drink" vs. "orange-flavored drink").

• Ingredient list and quantity: Ingredient lists must be in descending order of weight unless below 5g. All ingredients, including additives and water, must be listed. Allergens must be clearly indicated according to EU regulations (2004).

• Allergenic ingredients: Food labels must clearly state if they contain ingredients to which people can be allergic. A list of specific allergens to be stated on the label is provided: Celery, Cereal containing gluten-wheat, rye, oat, barley, Milk, Eggs, Fish, Mustard, Soybeans, Peanuts, Sesame seeds, Sulphur dioxide and sulphites at levels above 10 gm per kg or liter.

• Nutritional information: If a manufacturer claims a product is low in sugar or has other nutritional characteristics, the product information must be supported with nutritional data (usually in a table format).

• Medicinal or Nutritional Claims: Medicinal or nutritional claims are strictly regulated. Claims about treating, preventing, or curing diseases are prohibited. Claims about vitamins and fat reduction require the food to meet specified standards, and the terms must be presented according to relevant regulations.

• Nutrition claims: A nutrition claim is non-labeling information that states if a food has a high or low amount of a specific nutrient.

• Different types of nutrition claims are discussed, for example referring to nutrient content (e.g., source of iron or iron content) and nutrient function (e.g., helping children develop stronger bones). For example, "contains 25% more Iron".

• Guidelines for nutrient content claims: FSA (Food Standards Agency) guidelines exist for sugar, fats, saturated fats, and sodium (salt). Specific guidelines exist in a tabulated format.

• Shelf life or Date Tagging: Labels should specify how long the product lasts after purchase or opening, and include date tagging information pertinent to food safety.

• There are two types of date tagging information: Use-by dates and Best-before dates.

• Use-by date: This date indicates when a product should be consumed to ensure safety and quality of the food to prevent food poisoning. It’s used for foods that are typically stored cold.

• Best-before date: This date is more about quality than safety (except for eggs), indicating when the product might begin to degrade in quality, not necessarily be unsafe to consume. Best Before dates indicate foods' quality, not their safety limit and consult storage instructions for optimal results.

• Regulation on Best Before dates: The best before date must include the "Day", "Month", or "Year", depending on shelf-life (e.g., foods with a shelf life of 3 months or less use "Day" with the "Best before" date; foods with a shelf-life between 3 months to 18 months use “Month” with the "Best before"; and foods with a shelf-life longer than 18 months use “Year” with the "Best before")

• Storage instruction: Labels must include specific storage conditions to maintain the product’s shelf-life and freshness.

• Name and address of manufacturer/packer/seller/distributor: These details should be included on the product packaging so that customers can contact the manufacturer with any questions.

• Country of origin: The country of origin must be accurately stated on the label; for example, "English Brie Cheese" if produced in France.

• Weight or volume: The weight or volume of the product should be clearly shown on the label.

• Instructions for Use: Instructions for preparing or cooking the product are required on the package. This includes oven temperatures, cooking times, and microwave instructions where applicable; to maintain safety and minimize the risk of food poisoning. Instructions should also include core temperatures, e.g., heating to a core temperature of 75°C.

• Presentation and Sectioning: Product labels must be legible, written in English, and have all important information in the same visible section. For example, the product name, date, weight, and quantity must be visible together. The label must also be easy to read. The manufacturer may include other languages.