DEVELOPMENT OF FRONT-OF-PACK (FOP) LABELLING SCHEMES IN MALAYSIA Energy Icon and Healthier Choice Logo
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1 DEVELOPMENT OF FRONT-OF-PACK (FOP) LABELLING SCHEMES IN MALAYSIA Energy Icon and Healthier Choice Logo Fatimah Sulong Nutrition Division Ministry of Health Malaysia FOP systems can be grouped into a few sub-categories based on general characteristics. a) Interpretive systems (criteria-based): Categorize foods according to a set of criteria Proposal to implement HCL KAP study on HCL Threshold-based - Algorithm-based Gazettement of Regulation on Nutrition Labelling b) Informative systems (fact-based): Restate quantitative nutrition information in a more concise way Implementation of FOP (energy) icon Implementation of HCL Development of nutrient criteria for HCL
2 Signposting tools to complement the NIPs Healthier Choice Logo (HCL) FOP Energy Icon Food Regulations 1985 Nutrition Labelling Nutrition Information Panel (NIP) Nutrition claims (RTD) FOP (energy icon) part of the to tackling the issue of obesity and NCDs in the country. Indicate the % of daily requirement Per serving (size is determined by the manufacturer) To start with icon on energy only highlight on energy balance equation of direct relevance to overweight and obesity (calories in vs calories out). take into consideration the understanding on nutrition information. Fact-based approach Restate quantitative nutrition information in a more concise way Recommended size and wording The wording above and below the icon should be minimum 8 point The width and height of the energy icon should be minimum 8mm and 12mm
3 Language to be used requirements in FR % 100% 100% 0% Foods and beverages that fulfill the nutrient criteria specified by the Ministry HCL Definition Colour Monochrome colours suit the brand Tonal particular colour used within artwork may be used If possible, avoid traffic light colours (red, green and amber) 75% 68% 67% 90% Comparison within the same category of products To facilitate consumer make a smarter choice at the point of purchase identify healthier products compared to other products in the same category Plain milk (powder) Flavoured milk (powder) Plain milk (liquid) Flavoured milk (liquid) Fresh milk (liquid) Cultured milk / yoghurt drink Yoghurt Cheese (processed) Canned: Fruit & fruit cocktails Instant oat Breakfast cereal (adult) Breakfast cereal (child) Cereal beverages (premix) Dry wheat noodle Instant noodles Biscuits & crackers To encourage food industry To provide environment manufacture more healthy products reformulate or change the recipes of products to produce healthier foods provide an environment that supports healthy nutritional practices Salad dressing Nuts & seeds butter Flavoured drink (carbonated) Flavoured drink (noncarbonated) Tea drink (with/without milk) Tea mix (powder) Coffee drink Coffee premix (powder) Botanical Isotonic electrolyte Juice/fruit drink Fruit juice Vegetable juice Malted/choc drink Malted/choc (powder) Soy bean milk/drink Drinking water Mineral water Soy sauce (light / dark) Canned & processed Sardines & mackerel Salmon Tuna in water Tuna in oil Seafood & other fishes
4 Action Applicant Submission of HCL application to Nutrition Division No Voluntary HCL Secretariat Documents are complete Yes Processing of application Free of charge Fulfill nutrient criteria 2. List of HCL products 6. HCL Guidelines 7. Application form (HCL) 8. HCL nutrient criteria HCL Secretariat HCL Secretariat Applicant Confirmation of Standard Criteria Compliances Issuance of HCL Certificate Marketing of products with HCL Criteria will be reviewed from time to time Approved application HCL guidelines HCL nutrient criteria List of HCL products Online application Valid for 2 years HCL Secretariat Approved products are randomly selected for analysis a) Must not exceed 5% of the display surface area of the packaging: 30 cm 45 cm 2 30 cm b) Should not be less than 15mm width when applied on the packaging:
5 NUTRIENT CRITERIA BY SUB-CATEGORIES (2) NUTRIENT CRITERIA BY SUB-CATEGORIES
6 Accredited from Standard Malaysia (ILAC/ MRA) Lab report on criteria nutrient for HCL
7 NPANM Malaysian Dietary Guidelines National Plan of Action for Nutrition of Malaysia: NPANM II ( ) and NPANM III ( ) Produce educational materials Supermarket tour Nutrition Month Malaysia School curriculum Others Publication Mock up product Online portal Integrate into school curriculum Implementation of FOP: energy icon and HCL Expansion of mandatory declaration (total sugars, sodium, fatty acids; food categories) Malaysian Dietary Guidelines (2010 & 2013) Specific key message: Make effective use of nutrition information on food labels Educate children on the use of nutrition information on food labels 26 Collaboration with supermarkets. Objectives of the programme: To provide nutrition information at food Non-profit programme supported by Ministry of Health. Every year, NMM focus on different themes but goal remains the same to create greater awareness of the importance of a healthy lifestyle. To educate consumers in making smarter food choices. Involve 5 sections (represent Food Pyramid): Rice Vegetable & fruit Fish Oil Reading label (milk)
8 ILSI SEA Region 10th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 28-29, 2018, KL, Malaysia Nutrition Information Centre Top Management (Meeting) HQ, Putrajaya HQ, Putrajaya SK 2B Seremban Kuala Lumpur Nutrition Carnival Happy Hour Adventure Actual available products Reuse and recycle Health Community Kitchen (DSM) Campaign (Salt Awareness) Cooking Demonstration Talk / CME / Training Session Putrajaya Putrajaya Gemencheh KK S2 Cafetaria Education Corner Kedah KD Jimah Waiting Time (Clinic) Roadshow / Exhibition Booth Seremban Consultation Session (source: FMM) Design by vendor Poster Booklet Pamphlet
9 ILSI SEA Region 10th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 28-29, 2018, KL, Malaysia Official Portal under Ministry of Health: Infographic Kit Nutrition Month Malaysia: OTHERS: Social Media Labelling has been identified as one of the educational tools to assist the public in making food choices. Adding summary nutrition information on the front-of-pack (FOP) labelling as a quick guide about the nutrition content of different products. Signposting should be used in conjunction with the NIP. Basics of nutrition concepts can support the application in making healthier food choices Regulations or guidelines should be accompanied by effective supporting education programmes. Efforts should therefore be made to further promote the understanding and utilization of the NIP. Make use of every opportunities to educate about the nutrition information on food labels. 36
10 ACKNOWLEDGEMENTS Research and evaluation component in this area should be undertaken to contribute to available national data. The needs to understand access to accurate and reliable information about their food; scientific evidence linking the nutrient content of foods to health conditions. The data can be utilized to assist government policies and programmes. All stakeholders should play a more prominent role in ensuring that consumers utilize nutrition information on food labels effectively Provide consistent messages on the use and importance of the nutrition information on food label. Public-private partnerships and a multi-sector engagement. Nutrition Division Food Safety and Quality Division State Health Department District Health Office NMM National Steering Committee (NSM, MDA, MASO) fatimahsulong@moh.gov.my
ILSI SEA Region 10th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 28-29, 2018, KL, Malaysia
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acadiaintegrativemedicine.com January 4, 2018 Acadia Integrative Medicine Winter 2018 Newsletter OFFICE DETAILS Office Closures Martin Luther King Day - 1/15 President s Day Week 2/19-2/22 Dr. Seed away