Lesson 8 Understanding Food Labelling and Nutritional Claims Food labelling is required by law and should be: clear and accurate, easy to understand, protect the consumer, help the consumer know what they are buying Food labelling is regulated by different bodies in different countries / parts of the world Information required to be displayed: ingredients, weight, name of food, storage instructions, useby-date, clear preparation and cooking instructions, name and address of manufacturer, place of origin, batch number, any genetically modified ingredients, beverages which contain >1.2% alcohol Nutritional information is only required if there is a nutritional claim made List of ingredients: side of package, show what product contains, contents in order of amount, must highlight allergens, may contain Allergens contain ingredients or substances that can cause allergies in consumers and these must be declared. These include: cereals containing gluten, eggs, soybeans, celery and celeriac, sesame seeds, peanuts, molluscs, shellfish, fish, milk, mustard, sulphur dioxide and sulphites, tree nuts, lupins Important for consumers to know that foods labelled used by followed by a certain date, should not consume the food after that date. Nutritional information labels must show the following: per 100g/100ml, energy (KJ/Kcal), Fat (g), Saturates (g), Carbohydrates (g), Sugars (g), Protein (g), Salt (g) Advice on reading a label is outlined below: WWW.SHAWACADEMY.COM 1
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Traffic light system: front of package, easy to understand, aim to be universal, shows nutritional content at a glance, easy to compare Pocket guide to labelling Guideline daily amount: front of package, scientifically based, based on DRV s, simple and easy to use WWW.SHAWACADEMY.COM 3
Key advice regarding labelling: check ingredients carefully, stick to use-by-dates, follow storage, defrosting and cooking instructions, check even if a label makes a nutritional claim, read the nutrition information Nutritional claims are regulated by each country and are subjected to rules: must be accurate, based on evidence Product with false claims may be removed from market. To make a nutrition claim there must be: sufficient scientific evidence, sufficient quantities of nutrient, a presence of the nutrient in a form that can be used by the body and the claim must be easy to understand by the consumer Specific regulations are in place regarding claims on certain nutrients e.g. low fat, low saturated fat, fat free, reduced energy, high omega 3, sugar free, etc. Be aware of misleading nutritional claims e.g. claims regarding: multigrain, no added sugar, no trans-fat, low fat, etc. Health claims may fall under a number of different categories e.g. o Functional: growth, slimming and psychological o Risk reduction: decrease, risk of diet related diseases o Child development: nutrient needed for growth and development Approved health claims include: calcium and vitamin D help to prevent osteoporosis, folic acid can help to prevent neural tube defects, omega 3 fatty acids contribute to maintaining normal blood cholesterol, reducing your salt / sodium intake can improve hypertension Food additives describe any substance added to food, functions include: improve safety and freshness, improve or maintain nutritional value, improve taste, texture and appearance Common additives: acids / alkalis, anti-caking agents, antioxidants, bulking agents, colourings, emulsifiers, firming agents, flavour enhancers, foaming, gelling and glazing agents, humectants, preservatives, sweeteners E-numbers: an easy way to identify different food additives Categories include: E100+ (colours), E200+ (preservatives), E300+ (anti-oxidants), E400+ (miscellaneous) Further info can be found here (www.understandingfoodadditives.org) Food colouring - dye, pigment or substance added to a food or beverage to enhance or add colour WWW.SHAWACADEMY.COM 4
Anti-oxidants: anti-oxidants slow the rate of oxidation and can extend product shelf life Emulsifiers enable a mixture of oil and water: make foods appealing, maintain structure and texture in food, aid processing and maintain quality and freshness Others include: flavour enhancers, sweeteners, food colouring Notes WWW.SHAWACADEMY.COM 5