Food Labelling Regulations (NI) 2014 PDF

LEARNING OBJECTIVE Understand and discuss the main food safety and consumer protection afforded by the Food Information (NI) Regulation (2014) with a focus on nutrition labelling. RECAP OF WEEK 9 What are the main responsibilities of the Food Business Operator under the...

LEARNING OBJECTIVE Understand and discuss the main food safety and consumer protection afforded by the Food Information (NI) Regulation (2014) with a focus on nutrition labelling. RECAP OF WEEK 9 What are the main responsibilities of the Food Business Operator under the General Food Regulations, 2004? What protection is offered to the consumer via the Food Hygiene Regulations, 2006? What temperatures should hot and cold foods be stores at and for how long? What is food labelling? Why is it important? Food labelling PREVIOUSLY – FOOD LABELLING REGULATIONS Information the Food Labelling Regulations require – Name of food List of ingredients appropriate durability indication Any special storage conditions or conditions of use Name and address – Manufacturer, Packer or Seller in EU Place of Origin – If failure to give might mislead a consumer Instructions for use Quantity of ingredients (QUID) EUROPEAN FOOD INFORMATION FOR CONSUMERS REGULATION REGULATION (EU) No 1169/2011 Brings together general food labelling and nutrition labelling. Published in November 2011  There are 55 Articles and 15 Annexes Many of the current food labelling requirements of the Food Labelling Regulations (Northern Ireland) 1996 remain but there are some significant changes Most of the requirements did not apply until 2014, with nutrition declaration becoming mandatory in 2016. FOOD INFORMATION REGULATIONS (NI) 2014 - MANDATORY INFORMATION THAT MUST BE ON THE LABEL The name of the food List of Ingredients Food Allergens (14 in number plus their derivatives) highlighted in ingredients list The quantity of certain ingredients (QUID) Net quantity Instructions for use Indication of minimum durability (‘Use by’ or ‘best before’ dates) Special storage instructions Name and address of the food business (postal address not a web address) Place of origin or provenance Alcohol % if greater than 1.2% vol. Nutrition declaration LEGAL REQUIREMENT FOR FONT SIZE Minimum font size of 1.2mm x-height Must be visible, indelible, and legible Exemptions for smaller packs based on largest surface area Guidance to be produced by Commission on clarity of labels Steak Burgers Steak Burgers VOLUNTARY LABELLING Certain pieces of information are often included on food labels but are not required by law. These are added by the manufacturer or retailer voluntarily. Examples of additional information that may be included in a label are: General Vegetarian or vegan labelling Country of origin (where not required) Serving suggestions Marketing Marketing terms, for example fresh, pure, natural Pictures and graphics MARKETING TERMS Certain terms are used by manufacturers, producers and retailers to market their products, but it is important that these terms do not mislead consumers. Examples of marketing terms Fresh – can be helpful to identify produce that is sold within a short time of production or harvesting Pure – mostly for foods containing single ingredients to which nothing has been added Natural – only contains natural ingredients with no other added ingredients VOLUNTARY LABELLING (CONTINUED) Examples of additional information that may be included on a label are: Nutrition Nutrition information* Nutrition signposting, for example colour-coding (traffic lights) or guideline daily amounts Production Production methods, such as organic Method of slaughter, for example Halal slaughter *Nutrition information becomes mandatory when a food or non-alcoholic drink makes a nutrition or a health claim. CLAIMS ON LABELS There are two types of claims on labels 1. nutrition claim Any claim that states, suggests or implies that the food has a particular beneficial nutritional property due to its energy or other nutrient value 2. health claim Any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health NUTRITION TABLE CHANGES Current Group 2 nutrition labelling New FIR nutrition labelling Per 100g Energy 1500 kJ/ 356 kcal Protein 9.9g Carbohydrates 58.1g of which Sugars 16.8g Fat 7.4g of which Saturates 1.1g Fibre 8.9g Sodium Below 0.1g Per 100g Energy 1500 kJ/ 356 kcal Fat 7.4g of which Saturates 1.1g Carbohydrates 58.1g of which Sugars 16.8g Protein 9.9g Salt Below 0.1g NB: fibre can also be declared voluntarily VOLUNTARY FRONT OF PACK LABELLING An agreed UK label was launched in June 2013. The label was phased onto food labels by all of the major retailers and a number of major manufacturers during 2013 and 2014. AN ILLUSTRATION OF A FRONT OF PACK NUTRITION LABEL Example label for a packet of four beef burgers sold raw: acceptable portion size indication amount of each nutrient and energy value (kJ and kcal) present in a portion of the product % RI information red, amber and green colour coding DETERMINING RED, AMBER AND GREEN COLOUR CODING Criteria for 100g of food Text LOW MEDIUM HIGH Colour code Green Amber Red Fat ≤ 3.0g/100g > 3.0g to ≤ 17.5g/100g > 17.5g/100g Saturates ≤ 1.5g/100g > 1.5g to ≤ 5.0g/100g > 5.0g/100g (Total) Sugars ≤ 5.0g/100g > 5.0g and ≤ 22.5g /100g > 22.5g/100g Salt ≤ 0.3g/100g > 0.3g to ≤ 1.5g/100g >1.5g/100g REFERENCE INTAKES Information on Reference Intakes and the contribution a nutrient makes towards a RI (expressed as a percentage) can usually be found on the back or side of packaging. The percentage RI is sometimes repeated on the front of the pack. Values Reference Intake Energy (kilojoules) 8400kj Energy (kilocalories) 2000kcal Total Fat 70g Saturates 20g Sugars 90g Salt 6g SUMMARY Mandatory nutrition labelling from December 2016 ordering (prioritisation) of nutrients of public health interest Use of reference intakes, modelled on an average adult women’s nutritional requirements Voluntary front of pack nutrition labelling and additional forms of expression (high/medium/low descriptors) Country of origin rules extended Date marking: best before and use by Minimum font size – contrast and clarity of colours used Use of marketing terms strictly controlled Added water must be declared (if >5% of final product) Alcohol is exempt from mandatory nutrition labelling but energy information may be provided on a voluntary basis. Alcohol strength must be labelled where greater than 1.2 ABV.