Education Phase 3 Food labelling Labelling Prepackaged foods

Education Phase 3 Food labelling

Labelling Pre-packaged foods have information on their labels which can help consumers choose between different foods, brands, or flavours. Much of the information must be provided by EU law. • Directive 2000/13/EC on labelling, presentation and advertising of foods applies until 12/12/2014 • Regulation (EU) No 1169/2011 on the provision of food information to consumers will apply from 13/12/2013 (sometimes referred to as EU FIC)

Information for consumers The following information must appear by law on food labels: • the name of the food; • weight or volume; • ingredient list; • allergen information; • genetically modified (GM) ingredients; • date mark and storage conditions; • preparation instructions; • name and address of manufacturer, packer or seller; • place of origin; • lot (or batch) mark; • nutrition information (from 2016 onwards). Additional information may also be provided, such as cooking instructions or serving suggestions.

The name of the food It is important that the name of the food must be clearly stated and not be ambiguous or misleading. If the food has been processed in some way, the process must be included in the title if it would be misleading not to, e. g. dried apricots, salted peanuts, smoked bacon. The name must also describe the differences between apparently similar products. For example, ‘fruit yogurt’ differentiates it from yogurt using artificial flavourings. Sometimes foods have made up names, e. g. ‘Bonzo’ which give no information about what is in them or how they have been processed. In such cases, a description of the food must be given.

Weight or volume The weight or volume of the food must be shown on the label. By comparing the weight with the price of different brands, consumers can make sure that they are getting value for money. Some foods tend to be sold in standard amounts e. g. butter and bread.

Ingredients All of the ingredients of a product are listed in descending order of weight, according to the amounts that were used to make the food. Food additives and water must also be included in the list if they have been added. The amount of ingredients used in a product will also be stated where: • The ingredient (e. g. prawn curry) or category of ingredients (e. g. vegetable pie) appears in the name of the food. • It is usually associated with that name by the consumer e. g. lamb in shepherds pie. • It is emphasised by the labelling in words, pictures or graphics. • The ingredient is essential to characterise the food.

Allergen information Within the European Union, any of the 14 foods listed on the following slide used in a pre-packed food, need to be emphasised in the ingredients list (e. g. bold, capitals, highlighting). An allergy advice statement may also be used to direct consumers to the ingredient list for allergen information. This enables consumers to understand more about the ingredients in pre-packed foods and are helpful for people with food allergies and intolerances who need to avoid certain foods.

The 14 foods are: • celery; • cereals containing gluten (such as wheat, barley, rye and oats); • crustaceans (such as lobster and crab); • eggs; • fish; • lupins; • cow’s milk; • molluscs (such as mussels and oysters); • mustard; • nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts); • peanuts; • sesame seeds; • soybeans; • sulphur dioxide and sulphites (preservatives used in some foods and drinks) at levels above 10 mg per kg or per litre.

Genetically modified (GM) ingredients The presence of genetically modified organisms (GMOs) or ingredients produced from GMOs must be indicated on the label. For GM products sold 'loose', information must be displayed immediately next to the food to indicate that it is GM. Small amounts of approved GM ingredients (below 0. 9% for approved GM varieties) that are accidentally present in a food do not need to be labelled. Foods produced with GM technology (e. g. cheese produced with GM enzymes) and products such as meat, milk and eggs from animals fed on GM animal feed do not have to be labelled.

Storage conditions and ‘use by’ mark The label must say how long foods should be kept and how to store them. Following storage instructions can prevent food from spoiling too quickly, reduce the risk of food poisoning and help to make sure that it tastes and looks its best when it is eaten. Foods which spoil quickly (i. e. are highly perishable) such as cooked meat and fish have a ‘Use by’ date. If kept for too long these foods can cause food poisoning even though they may not taste odd.

Name and address of packer and seller The name and address of the manufacturer, packer or seller must be stated on the label. Consumers can then contact the manufacturer if they have a complaint about a product or if they wish to know more about it.

Preparation instructions Instructions on how to prepare and cook the food must be given on the label, if they are needed. If the food has to be heated, the temperature of the oven and the cooking time will usually be stated. Instructions may also be given for heating in a microwave oven. These instructions should make sure that the food tastes its best and that it will be thoroughly heated to a core temperature of 72°C to help minimise the risk of food poisoning.

Place of origin The label must show clearly where the food has come from if it would be misleading not to show it, for example, a tub of ‘Greek Yogurt’ which was made in France. The European Union has created three systems to promote and protect regional food products. These include the Protected Designation of Origin (PDO), the Protected Geographical Indication (PGI), and the Traditional Specialty Guaranteed (TSG).

Lot or batch mark A lot mark is a code which is required by law to appear on the label. It helps to identify batches of food in the event that they need to be recalled by the manufacturer, packer or producer. A date mark is sometimes used as a lot mark. Lot marks may be indicated by the letter ‘L’. Pre-packed red meat and meat products, for example, must carry traceability information for identification of the product through the supply chain back to the farm.

Other information • • • Other information which may appear on the label includes: bar codes; nutrition information (mandatory from 2016 onwards) and front of pack labelling schemes; organic certification; food assurance schemes; vegetarian certification (e. g. Vegetarian Society Approved in the UK).

Bar codes Many food labels have a bar code and number on them. This is not required by law, but bar codes are a quick and easy way of identifying items especially at supermarket checkouts where the scanner can also identify other information such as the price. Bar codes are also used for stock control in shops and warehouses.

Nutrition information At the moment, foods and drinks do not have to provide nutrition information on packaging (unless they make a nutrition or health claim about the product). Where information is given, some rules have to be followed. However, provision of information will become compulsory in the near future and, as described later, there will be some small changes to the format required.

Current labelling regulations in Europe The current rules specify the nutrients that can be included. The information has to be presented per 100 g/ml, but could also be provided per portion. Format 1: ‘Big 4’ Energy Protein Carbohydrate Fat (k. J and kcal) (g) (g) Format 2: ‘Big 4 and Little 4’ Energy (k. J and kcal) Protein (g) Carbohydrate (g) of which sugars (g) Fat (g) of which saturates (g) Fibre (g) Sodium (g) Further information can be added to labels such as the amounts of polyunsaturates, monounsaturates, starch, cholesterol, vitamins or minerals.

New labelling regulations in Europe A new Regulation covering all aspects of food labelling, including the size of the letters on packaging, came into force at the end of 2011. It will make providing nutrition information on the back of packaged foods compulsory from 2016 (previously it was optional unless a nutrition or health claim was made). The format of nutrition labels will change slightly under the new rules and companies can start to use the new format straightaway, although the old rules (known as the Food Labelling Regulations) remain legal until 2014.

New labelling regulations in Europe Reference intakes The new regulations feature Reference Intakes. Reference intakes for energy and other selected nutrients are shown below: Energy or nutrient Reference Intake Energy 8400 k. J/2000 kcal Total fat 70 g Saturates 20 g Carbohydrate 260 g Sugars 90 g Protein 50 g Salt 6 g Nutritional information can be provided as a percentage of the Reference Intake.

New labelling regulations in Europe Current back of pack nutrition panel New back of pack nutrition panel Note that fibre, monounsaturates, polyols, starch and certain vitamins and minerals present in defined, significant amounts can also be added to the panel but it is not compulsory.

New labelling regulations in Europe Nutrients will have to be listed in a certain order – energy (both in k. J and kcal) and the amounts of fat, saturates, carbohydrates, sugars, protein and salt (in place of ‘sodium’ which is no longer permitted). The information has to be given in per 100 g/ml but can additionally be given: • Per portion or per consumption unit (e. g. per slice) • As % Reference Intakes Information of the following nutrients can be provided in a voluntary basis: mono and poly-unsaturates, polyols, starch and fibre. Information on certain approved vitamins and minerals can be listed if present in significant amounts. If a nutrition claim is made it becomes mandatory to give information about that nutrient even if it is not listed in the regulation. For example if the claim ‘high in omega 3’ was made then the amount of omega 3 per 100 g would have to be given.

Nutrition and health claims Very prescriptive regulations on nutrition and health claims are now in force across the European Union. General claims about benefits to overall good health, such as ‘healthy’ or ‘good for you’, will only be allowed to be used if accompanied by an appropriate and approved claim. This means that more general claims must be backed up by an explanation of why the food is ‘healthy’ or what makes it a ‘superfood’. Labels are not allowed to claim that food can treat, prevent or cure any disease of medical condition. These sorts of claims can only be made of licenced medicines.

Nutrition claims A nutrition claim is any claim which states, suggests or implies that a food or drink has particular beneficial nutritional properties. These claims must be from the approved Regulation (EC) 1924/2006 on nutrition and health claims, which are scientifically substantiated allowing people to have full trust in their legitimacy. There are certain conditions around the usage of each nutrition claim. Examples of approved nutrition claims: • Low fat (less than 3 g of fat per 100 g food); • High fibre (at least more than 6 g of fibre per 100 g food); • Reduced sugar (30% less than the original product); • Source of vitamin C (at least 15% of the recommended daily allowance for vitamin C).

Health claims A health claim is a statement about the positive effect a product can have on health. Claims appearing on food labelling have to be approved by the European Food Safety Authority (EFSA). Examples of health claims include: • Calcium is important for the maintenance of normal bones. • Beta-glucans contribute to the maintenance of normal blood cholesterol levels. • Iron contributes to the reduction of tiredness and fatigue.

Front of pack nutrition labelling Providing front of pack nutritional information remains voluntary, however many food manufacturers choose to display nutritional information on the front of pre-packaged food and drinks. Front of pack labels allows consumers to: • Check what their food contains – how much energy, fat, saturates, sugar and salt the food provides, plus how much of their Reference Intake this contributes to; • Compare foods they buy with other similar foods; • Monitor their portion size; • Focus on nutrients important to them; • See how individual foods can fit into a balanced diet; • Choose the foods that best suit their needs. Each serving of Edam (30 g) contains: Energy 400 k. J 95 kcal Fat Saturates Sugars Salt 7. 0 g 4. 7 g 0 g 0. 8 g 5% 10% 24% <1% 13% of an adult’s Reference Intake Typical values (as sold) per 100 g: Energy 1325 k. J/320 kcal