USING SOFTWARE FOR NUTRITION CALCULATIONS AND PROVISION OF FOOD INFORMATION. Frankie Douglas Scientific & Regulatory Affairs Nutritics
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1 USING SOFTWARE FOR NUTRITION CALCULATIONS AND PROVISION OF FOOD INFORMATION Frankie Douglas Scientific & Regulatory Affairs Nutritics
2 NEW FOOD LABELLING REGULATIONS APPLICIBLE FROM DECEMBER 2014 EU Regulation 1169/2011 on the provision of Food Information to Consumers (FIC) Aims to standardise and simplify labelling across the EU
3 supports compliance with new labelling rules Allergens Nutrition Labelling Country of Origin Emphasised in ingredients list Available for non-prepacked foods Required for most pre-packed foods Consistent format (minimum font size) Required for fresh, chilled and frozen meat of sheep, pigs, goats and poultry Quantity of Certain Ingredients List of Ingredients Drinks with High Caffeine Content Added water over 5% in meat and fish Ingredient included in the product name Associated with the food or emphasised by graphics Where two or more ingredients are used all ingredients must be listed Includes ingredients of ingredients (e.g. sponge cake in a trifle) Must be labelled as not recommended for children or pregnant and breastfeeding women, with the actual caffeine content quoted Declared in the name for meat products/ preparations which appear to be a cut, joint, slice, portion or carcass of meat. Also applies to fishery products that appear to be a cut, joint, slice, portion, fillet or whole fishery product
4 supports compliance with new labelling rules Nutrition Labelling Required for most pre-packed foods Consistent format (minimum font size) Back of Pack Mandatory since December 2016 Mandatory declaration of Energy (kj, kcal), Fat, Saturated Fat, Carbohydrate, Sugar, Protein, Salt Front of Pack Voluntary
5 EXEMPTIONS FROM NUTRITION LABELLING Herbs & Spices Unprocessed products / single ingredient foods Food in small packs (less than 25cm2) Food produced in small quantities Alcoholic beverages Most non-prepacked foods
6 ACCEPTED METHODS FOR DETERMINING NUTRITION INFORMATION Getting the correct nutritional information Q) What methods are permitted? A) The Calculation of Nutrition Declaration can be from : (a) The manufacturer s analysis of the food; (b) A calculation from the known or actual average values of the ingredients used; or (c) A calculation from generally established and accepted data. EU Regulation 1169/2011
7 ACCEPTED METHODS FOR DETERMINING NUTRITION INFORMATION Getting the correct nutritional information what is permitted? The Calculation of Nutrition Declaration can be from : Food Composition data is the generally established data that can be used for labelling - UK /Ireland McCance & Widdowson s The composition of foods (a) The manufacturer s analysis of the food; (b) A calculation from the known or actual average values of the ingredients used; or (c) A calculation from generally established and accepted data. EU Regulation 1169/2011
8 NUTRITION ANALYSIS SOFTWARE Nutrition analysis software combines validated food composition data and validated software calculations to enable the user to determine nutritional information for recipes based on the quantities of ingredients used
9 NUTRITION COMPOSITION AVAILABLE FOR MOST FOODS Cereals & Cereal products Meat & Meat products Soups, sauces & Miscellaneous foods Milk & Milk Products Fish & Fish Products Alcoholic beverages Beverages Herbs & Spices Fruits & Vegetables Fats & Oils Eggs & egg dishes Sugar, preserves and snacks Nuts & Seeds
10 USING VALIDATED CALCULATIONS: DETAILS TO CONSIDER Raw or cooked: Water absorption (Rice / Pasta / Noodles etc.) Nutrient retention (Vitamin C losses in water) Edible portions: Weighed with bone / skin / peel / whole fruit Fat loss / absorption: Deep / shallow fry Grilled fatty meat / fish
11 GETTING STARTED - GET YOUR KITCHEN IN ORDER Organise stock: Approved Suppliers: Meet your rep Define Brands: agree Substitutions Work with EHO: Utilise expertise Organise Staff: Ensure staff are trained: Integrate with HACCP practices Everyone has a role to play: Define specific responsibilities Regular audits: Review and modify practices
12 GETTING IT RIGHT - PRECISE DOCUMENTATION OF RECIPES Think of components as individual recipes Standardise your recipes Be specific when listing ingredients and quantities Allocate Specific utensils for specific ingredients Prepare for change
13 TOLERANCES FOR LABELLING ACCURACY It is accepted that nutrition information is an indication Nutrition information changes due to natural variation, variation in processing, changes in composition due to storage etc. EU Guidance on tolerance available here
14 WHEN IS IT NOT OK TO USE COMPOSITION DATA Gluten Free Fortified Foods Allergen labelling
15 FOOD SERVICE PACKAGES SPECIAL OFFER 20% discount off 1 st payment available until 11 th July 2017 Enter promo code: SMEoffer
16 SOFTWARE DEMO
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