Food Labelling

Question 1

What’s on the label

Answer 1

Name
Made up name must not be misleading
Processing (eg dried or roasted)
Weight / volume
Preparation
List of ingredients

Question 2

Back of pack labelling

Answer 2

Mandatory:
Energy value
Fat
Carbs
Protein
Salt

Can be added
Starch
Fibre
Any vits or minerals providing 15% or more of the nutrient reference value

Question 3

Reference intakes

Answer 3

Set by EU law
Replace guideline daily amounts (GDAs)

Based on average sized women doing average amount of physical activity
RIs show max amount of calories, macronutrients, and salt should be consumed in a fat
Indicate requirements, not a target
Help people make food choices that create balance

Question 4

Allergens

Answer 4

Identified ok bold, contrasting colours or underlying them

Question 5

Free from

Answer 5

Must not contain allergen. Cross contamination must be prevented

GF labelling exception - can contain 20mg/kg gluten

Question 6

Genetically modified organisms

Answer 6

EU/UK most label presence of GMOs or ingredients produced from GMO

Not required on food produced with help of GMO technology

UK / EU officially GMO free: US uses GMO crops and food.

Question 7

Organic

Answer 7

Can help labelled if at least 95% ingredients are organic

Must state where farmed ingredients were produced

Question 8

Nutritional claims

Answer 8

EU has a pre approved list of nutritional claims which are allowed - list in annex of regulation (EC)

Eg low fat claim has to have no more than 3G of fat per 100g or 100ml

Question 9

Food additives

Answer 9

-Colours: E100s
-Preservatives: E200s
-Antioxidants: E300s and E586
-Emulsifiers, stabilisers and thickeners, gelling agents: E400s, E322 and E1103
-Flavour enhancers: E600s
-Sweeteners: E900s and E420 and E421

Question 10

Colours

Answer 10

Natural:
E162 beetroot
E101 and E106 riboflavin
E100 curcumin

Artificial
E102 tartrazine
E124 ponceau 4R
E133 brilliant blue
E102 tartrazine yellow (associated with rhinitis, itchy, blurred vision

Associated with hyperactivity and concentration
ADHD

Question 11

Preservatives

Answer 11

Slow down decomposition

E211 sodium benzoate (carbonated drinks, pickles)
E220 sulphur dioxide (dried fruit, sausages, wine)
E252 sodium nitrate (processed meat)

Adverse affects - asthma and allergies

ADHD associations

Question 12

Antioxidant

Answer 12

Lowers chance of fats and oils turning rancid

E310 PG
E320 BHA
E321 BHT

Question 13

Emulsifiers

Answer 13

Mix ingredients normally would separate

E433 polysorbate

Increase risk of IBD and colon cancer

Question 14

Stabilisers

Answer 14

Prevent ingredients separating again

Lecithin

Agar agar

Question 15

Thickners

Answer 15

E400
Linked with GI issues including bloating, cramping, nausea

Question 16

Flavour enhancers

Answer 16

E621 MSG

Shortness of breath and throat swelling
Skin flushing, headaches, muscle tightness

Question 17

Sweeteners

Answer 17

Natural
Stevia (100X)
Xylitol (not as big sugar spike, toxic to dogs)

Synthetic
Aspartame
Saccharin

Intense or bulk

Intense
Stevia aspartame, saccharin
Many times Sweeter

Bulk
Xylitol
Used for structural sensory and sweetness

Question 18

Artificial sweeteners

Answer 18

Can increase insulin levels and affect insulin sensitivity
Over stimulate sugar receptors
Addictive and cravings for sweet things
Cause DNA damage

Question 19

Natural additives safe?

Answer 19

E407 carrageenan
Seaweed and industrially produced (thickening, stabilising, Gelling)
GI inflam, bloating and bowel disease

E330 citric acid
Citrus food but mostly now using cheap GM corn syrup (flavouring and preservative)
GM ingredient - potentially hazardous

Question 20

Additives and nutritional value effect

Answer 20

E926. Chlorine dioxide
Synthetic
Bleaching and oxidising agent for floor
Low VIT E content

E220 sulphur dioxide
Chemically, preservative
Impedes 02 catting capacity of Hb
Destroys B1

Question 21

Bad colourings

Answer 21

E160b annatto (natural)
Headaches, hives, irritability, sleep issues
Cheese, coleslaw, custard, etc

E120 cochineal (carmine) natural
Severe allergic reactions, can induce asthma
Desserts, bakers, soup

Question 22

Bad preservatives

Answer 22

E240-52 nitrates and nitrites (artificial)
Systemic lupus, psoriasis’s, eczema
Processed meats, cheese

E220 sulphur dioxide (artificial)
Impedes O2 carrying Hb
Dried fruit, etc

Question 23

Bad antioxidants

Answer 23

E320 BHA
E321 BHT

Dermatitis, headache, endocrine disrupt, carcinogenic
Chips, preserved meats, oils, cereals

Cannot be used in foods for babies or young kids
Not permitted in Japan

Question 24

Bad thickener

Answer 24

E407 carrageenan
Disturbs gut micro biome, causes inflam and lead to GI ulcerations
Condensed milks and dairy products, jelly, nuts

Question 25

Bad sweet we

Answer 25

E951 aspartame Irritability, depression, impaired spacial orientation, carcinogenic, compromised BBB Diet drinks, sugar free products

Question 26

Plastic packaging

Answer 26

Allows leaching of chemicals - bisphenols (BPA) Called xenoestrogens (chemicals mimic oestrogen) and binds to receptors and implicated in hormone related forward including certain cancers (breast, prostate) Fertility problems

Question 27

Plastics known to harm health

Answer 27

PET (soft drink juice and water bottles) PVC & DEHA - cling film, plastic squeeze bottles and cooking oils PS (polystyrene) - styrofoam food trays, egg cartons, takeaway food containers, disposable cups PC (polycarbonates) plastic baby bottles and sippy cups, sport water bottles, metal food can liners

Question 28

Irridation

Answer 28

Used to prolong shelf life Used X-ray, gamma rays kr increased electron beams

Question 29

7 categories can be irridated in EU

Answer 29

Fruit and veg Cereals Bulbs and rivers Fish and shellfish Dried aromatic herbs and spices Poultry

Question 30

4 types of estimates in dietary reference values

Answer 30

EAR: estimated average requirement. Needed by a group RNI - required nutritional intake. 97.5% of population requirement is met LRNI - low required nutritional intake. Only 2.5% of population requirement is met. Most need more Safe intake - used when not anluch evidence to set an EAR

Question 31

What are DRVs for (dietary reference values)

Answer 31

Assist government to make decisions on food policy Provision of food aid or supply Informed decision on fortification of food Provide nutritional education and informative labels Assist food industry in developing and marketing products Assess nutritional adequacy of diets of groups and individuals Devise nutritionally adequate labels

Question 32

Mandatory food fortification in all flour (except whole ask, s-r and wheat malt floors

Answer 32

Calcium carbonate Iron Thiamine Nicotonic acid

Question 33

Problems with fortification

Answer 33

Used mostly synthetic nutrients Doesn’t encourage healthy eating No need to strip foods of nutrients Portrays fortified foods as healthy when it’s not Sugar laden foods are often fortified despite their health risk