Food labelling introduction Flashcards
Food Labelling
Accurate and informative labels on foods are a major part of consumer protection.
* Food labels help consumers to select foods based on aspects of health and quality
* Educating clients about food labels allows them to avoid unhealthy products/ foods
* Food labels appear on all processed foods
* Brochures and posters provide similar information for fresh foods (fruit, vegetables, meat)
How to read a label for better health
- What types of fats/oils are used? Trans fats?
- How much sugar/salt per serving?
- Are there additives/preservatives/artificial colours?
- Is the food nutrient-dense or calorie-dense?
- GMO?
“Don’t eat anything your great grandmother wouldn’t recognise as food” – Michael Pollan
Name
- Clearly stated on packaging.
- Includes name/address of manufacturer
Made -up name
- Must not be misleading
- E.g. Naming something real fruit yoghurt, if there is no fruit at all is not allowed
Processing
- Must include processing method, e.g. dried figs, roasted Peanuts
Weight/Volume
- If packed in liquid – drained weight
- Enabled comparison of price per weight of similar products
Preparation and storage instructions
- ‘Best before’ or ‘Use by’ date
- Temperature, time, method of storage. Before/after opening
List of ingredients
- Must include all ingredients (Including water and additives)
- Listed according to the weight of each ingredient
- Starts with highest weight ingredient
- Sometimes listed as percentage of the weight of food
Percentage of an ingredient
Along with the ingredients list, the percentage of an ingredient must be shown if:
* It is highlighted by labelling or a picture, e.g. ‘extra blueberries’
* It is mentioned in the name of the product, e.g. ‘blueberry and apple pie’
* If consumers would generally connect an ingredient with the product, e.g. fruit in summer pudding
