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Nutrition Labeling & Claims Malaysia 2012

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This presentation has been provided by The International Life Sciences Institute, South East Asia branch, from their August 2012 seminar in Thailand.

This presentation has been provided by The International Life Sciences Institute, South East Asia branch, from their August 2012 seminar in Thailand.

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  • 1. ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region) UPDATES ON NUTRITION LABELLING AND CLAIMS REGULATIONS IN MALAYSIA Fatimah Sulong Ministry of Health Malaysia 7th Seminar & Workshop on Nutrition Labelling, Claims and Communication Strategies for the Consumer 29-31 August 2012, Bangkok, Thailand
  • 2. FOOD REGULATIONS 1985• Nutrition Labelling and Claims – Regulations 18A – 18E – Gazette No. P.U. (A) 88 (Vol 47, No 7) – Dated 31st March 2003• Amendment of regulations – Gazette No. P.U. (A) 306 (Vol 53, No 17) – Dated 24th August 2009• Proposed amendments – With prior written approval of the ‘Director’ – In the process of gazettement Food Safety and Quality Division, Ministry of Health Malaysia 2
  • 3. NUTRITION LABELLING• Listing of the level of nutrients on the food label• Provide factual information about the nutritional content• Recommended format for the labelling: Nutrition Information Serving size: 250 ml Servings per package: 4 Per 100ml Per serving (250ml) Energy 76 kcal (319 kJ) 190 kcal (798 kJ) Fat 2.1 g 5.3 g Carbohydrate 4.8 g 12.0 g Total sugars 4.8 g 12.0 g Protein 3.6 g 9.0 g 3
  • 4. LABELLING OF MANDATORY NUTRIENTS Solid food: – Energy – Carbohydrate, protein, fatLiquid food:– Energy– Carbohydrate, protein, fat– Total sugars (ready to drink beverages) If the package contains only a single portion: – Column for nutrient listing – Column for per package / per serving 4
  • 5. LABELLING OF OPTIONAL NUTRIENTS• Vitamins and minerals – Only those listed in the NRV can be declared on a label – Others  must have prior written approval of the ‘Director’ – Must be present in significant amounts (5% of NRV per serving)• Dietary fibre, cholesterol, sodium – Can be declared on the label• Fatty acids – Where a claim is made (amount or type of FA)  all the four main types of FA shall also be declared Fat …..g comprising of monounsaturated fatty acid …..g polyunsaturated fatty acid …..g saturated fatty acid …..g DHA trans fatty acid …..g 5
  • 6. FOODS REQUIRING NUTRITION LABELLING• Foods that are frequently consumed and in significant amounts, and are important to the community *• Foods that have been fortified, enriched, vitaminised, supplemented or strengthened with specific vitamins or minerals• Foods that make nutrition claims• Special purpose foods – infant formula – follow-up formula – canned baby food & cereal-based food for infants and young children • Must comply with specific labelling requirement in individual standard 6
  • 7. * CATEGORIES OF FOODS THATREQUIRE NUTRITION LABELLING 7
  • 8. CLAIMS ON FOOD LABELS Permitted Claims * Prohibited Claims Nutrient content claim Disease risk reduction claim Prevent, alleviate, treat or cure disease, Nutrient comparative claim disorder or other physiological function Provide an adequate source of all Nutrient function claim essential nutrients A balanced diet cannot supply adequate Other function claim amounts of all nutrients Nutrient enrichment or Doubt the safety of similar food fortification claims Arouse or exploit fear in consumer “Nutritious” claim Cannot be substantiated* Must meet conditions required for making claims 8
  • 9. CONDITIONS: NUTRIENT CONTENT CLAIM 9
  • 10. CONDITIONS: NUTRIENT CONTENT CLAIM No option for condition in ‘per serving’ Determined at national level Food Safety and Quality Division, Ministry of Health Malaysia 10
  • 11. CONDITIONS: NUTRIENT COMPARATIVE CLAIM– A product that has a new formulation with REDUCED or EXTRA nutrient level– The food being compared should be different versions of the similar food • cheese A (old formulation) vs cheese B (new formulation)– Identified as a percentage, fraction or absolute amount • “50% less fat” ; “1/3 reduced sodium” ; “5g more protein”– Energy/nutrient content between compared foods must differ by at least 25%, (micronutrient – at least 10%)– Minimum absolute difference in the energy value or nutrient content •  the value required for claim as “source” or “low” Food Safety and Quality Division, Ministry of Health Malaysia 11
  • 12. NUTRIENT FUNCTION CLAIM OTHER FUNCTION CLAIM• Malaysia adopts a “positive list” approach• Only claims on this list are permitted (Reg. 18E(4)) o Include “classical nutrient” and “other food components”• Total of 52 function claims permitted (as of Dec 2010)o 23 function claims for “classical nutrients”  Protein  9 vitamins (A, B1, B2, B12, C, D, E, folate, niacin)  5 minerals (Ca, Fe, I, Mg, Zn)o 29 other function claims for “other food components”  Lutein, beta glucan, plant sterol (etc..) Food Safety and Quality Division, Ministry of Health Malaysia 12
  • 13. NUTRIENT FUNCTION CLAIM “CLASSICAL NUTRIENTS”Nutrient Claim Protein helps build and repair body tissuesProtein Protein is essential for growth and development Protein provides amino acids necessary for protein synthesisCalcium Calcium aids in the development of strong bones and teeth Folic acid is essential for growth and division of cellsFolic acid Folate plays a role in the formation of red blood cells Folate helps to maintain the growth and development of the foetus Iron is a factor in red blood cell formationIron Iron is a component of haemoglobin in red blood cell which carry oxygen to all parts of the bodyIodine Iodine is essential for the formation of thyroid hormoneMagnesium Magnesium promotes calcium absorption and retentionZinc Zinc is essential for growth- Gazetted: PU(A) 88/2003 13
  • 14. NUTRIENT FUNCTION CLAIM “CLASSICAL NUTRIENTS”Nutrient ClaimVitamin A Vitamin A aids in maintaining the health of the skin and mucous membrane Vitamin A is essential for the functioning of the eyeVitamin B1/ Vitamin B1/Thiamine is needed for the release of energy from carbohydrateThiamineVitamin B2/ Vitamin B2/Riboflavin is needed for the release of energy from protein, fats andRiboflavin carbohydratesNiacin Niacin is needed for the release of energy from protein, fats and carbohydratesVitamin B12/ Vitamin B12/Cyanocobalamin is needed for red blood cell productionCyanocobalaminVitamin C Vitamin C enhances absorption of iron from non-meat sources Vitamin C contributes to the absorption of iron from foodVitamin D Vitamin D helps the body utilise calcium and phosphorus Vitamin D is necessary for the absorption and utilization of calcium & phosphorusVitamin E PU(A) 88/2003 E protects the fats in body tissues from oxidation- Gazetted: Vitamin 14
  • 15. OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS”Component ClaimBeta-glucan Beta-glucan from [oat soluble fibre] helps lower or reduce cholesterol* Inulin helps increase intestinal bifidobacteria and helps maintain a good intestinal environment* Oligofructose (fructo-oligosaccharide) helps increase intestinal bifidobacteria andInulin and helps maintain a good intestinal environment*oligofructose(fructo- Inulin is bifidogenic*oligosaccharide) Oligofructose (fructo-oligosaccharide) is bifidogenic* Inulin is prebiotic* (2009) Oligofructose (fructo-oligosaccharide) is prebiotic* (2009)Plant sterol or Plant sterol or plant stanol helps lower or reduce cholesterol*plant stanolSialic acid Sialic acid is an important component of the brain tissue*- Gazetted: PU(A) 88/2003 & PU(A) 306/2009 15- Specific conditions required (*)
  • 16. OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS”Component ClaimBeta-glucan Beta-glucan from [barley] helps lower or reduce cholesterol*Bifidobacterium Bifidobacterium lactis helps improve a beneficial intestinal microflora*lactis Bifidobacterium lactis may help to reduce the incidence of diarrhoea*DHA and ARA DHA and ARA may contribute to the visual development of infant* High Amylose Maize Resistant Starch (HAMRS) helps improve/promoteHAMRS colonic/bowel/intestinal function/environment* Isomaltulose is slowly hydrolysed to glucose and fructose, and therefore it provides longer lasting energy compared to sucrose*Isomaltulose Isomaltulose is a slowly release source of energy compared to sucrose* Isomaltulose provides longer lasting energy compared to sucrose* Isomaltulose is slowly hydrolysed to glucose & fructose, compared with sucrose* As a predominant macular pigment in the retina, lutein is able to filter blue lightLutein and may protect the eye*- With prior written approval of the ‘Director’ 16- Specific conditions required (*)
  • 17. OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS”Component ClaimOat soluble fibre Oat soluble fibre (beta-glucan) helps to lower the rise of blood glucose provided it(beta-glucan) is not consumed together with other food* Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS is prebiotic*Oligosaccharidemixture Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS iscontaining 90% bifidogenic*(wt/wt) GOS and Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS10% (wt/wt) helps increase intestinal bifodobacteria and helps maintain a good intestinallcFOS: environment* Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS helps to improve the gut/intestinal immune systems of babies/infants* Oligofructose-inulin mixture containing 36-42% oligofructose (DP 2-10) and 50-56Oligofructose- % inulin (DP >10) helps to increase calcium absorption and increase bone mineralinulin mixture density when taken with calcium rich food*- With prior written approval of the ‘Director’ 17- Specific conditions required (*)
  • 18. OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS”Component ClaimPatented cooking Patented cooking oil blend helps to increase HDL cholesterol and improveoil blend HDL/LDL cholesterol ratio*Plant sterol ester Plant sterol ester helps lower or reduce cholesterol* Polydextrose is bifidogenic*Polydextrose Polydextrose helps increase intestinal bifidobacteria and helps maintain a good intestinal microflora*Resistant dextrin/ Resistant dextrin / Resistant maltodextrin is a soluble dietary fibre that helps toResistant regulate / promote regular bowel movement especially of people with a tendencymaltodextrin to constipation*Soy protein Soy protein helps to reduce cholesterol*- With prior written approval of the ‘Director’- Specific conditions required (*) Food Safety and Quality Division, Ministry of Health Malaysia 18
  • 19. CONDITIONS: OTHER FUNCTION CLAIMSpecific conditions required for “other function claims” (*) o Minimum amount of the relevant “food component” that must be present o Additional labelling requirements, if relevant o Restriction to selected foods, if relevantExample: 19
  • 20. REVISED GUIDE BOOK • Updates on Nutrition Labelling & Claims Regulations contained in revised Guide Book • To assist industry and enforcement officers understand regulations • Website: http://fsq.moh.gov.my 20
  • 21. PROPOSED AMENDMENT * 1. NUTRITION LABELLING(ADDITIONAL INFORMATION ON % NRV)• In addition, nutrition information SHALL be expressed as a % of NRV• Based on energy needs = 2000 kcal * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 21
  • 22. PROPOSED AMENDMENT * 2. NUTRITION LABELLING (EXPAND THE LIST OF NRV)PU (A) 88/2003 Nutrient Unit Value Choline mg 550 Carbohydrate g 300 Fat g 66.7 * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 22
  • 23. PROPOSED AMENDMENT * 3. RELATED TO PERMITTED CLAIMS1) Definition of “other function claim”  A claim which provides a positive contribution to health or to the improvement of a function or to modifying or preserving health by a food or other component2) Claims related to Dietary Guidelines  Only key messages or any other words of the same significance that are specified in the current Malaysian Dietary Guidelines (MDG) * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 23
  • 24. KEY MESSAGES – MDG 20101 Eat a variety of foods within your recommended intake2 Maintain body weight in a healthy range3 Be physically active everyday Eat adequate amount of rice, other cereal products4 (preferably whole grain) and tubes5 Eat plenty of fruits and vegetables everyday Consume moderate amounts of fish, meat, poultry, egg,6 legumes and nuts7 Consume adequate amounts of milk and milk products8 Limit intake of foods high in fats and minimise fats and oils in food preparation9 Choose and prepare foods with less salt and sauces10 Consume foods and beverages low in sugar11 Drink plenty of water daily12 Practise exclusive breastfeeding from birth until six months and continue to breastfeed until two years of age13 Consume safe and clean foods and beverages14 Make effective use of nutrition information on food labels 24
  • 25. PROPOSED AMENDMENT *4. CONDITIONS FOR NUTRIENT CONTENT CLAIM (NEW COMPONENTS) COMPONENT CLAIM NOT MORE THAN Gluten Free 0.002 g per 100 g (solids or liquids) COMPONENT CLAIM NOT LESS THAN Source * 0.3 g per 100 g Omega 3 High * 0.6 g per 100 g * These claims are only permitted if the total of SFAs and TFAs is not more than 28% of the total fatty acids content of the food * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 25
  • 26. PROPOSED AMENDMENT * 5. NUTRIENT COMPARATIVE CLAIM• “Reduced gluten”• Foods consisting of one or more ingredients from wheat (all Triticum species), which have been specially processed to reduce the gluten content• Level of gluten content in total: 0.002 g – 0.01 g per 100 g * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 26
  • 27. PROPOSED AMENDMENT * 6. OTHER FUNCTION CLAIMS (NEW COMPONENTS)Component Claim related Specific conditions - Min amount: 3 g per serving energy recovery during/D-ribose - Formula dietary foods after physical activities - Additional labelling requirementsCalcium 3-hydroxy- - Min amount: 1.5 g per serving3-methyl butyrate regain strength - Formula dietary foodsmonohydrate - Additional labelling requirements(HMB) * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 27
  • 28. PROPOSED AMENDMENT * 7. OTHER FUNCTION CLAIMS (MINIMUM AMOUNT REQUIRED - REVISED) COMPONENT: INULINExisting regulation – PU(A) 306/2009 2 g per servingDirector’s written approval (2009) 1.25 g per serving * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 28
  • 29. PROPOSED AMENDMENT * 7. OTHER FUNCTION CLAIMS (MINIMUM AMOUNT REQUIRED - REVISED) COMPONENT: PLANT STEROL / PLANT STANOL / PLANT STEROL ESTERExisting regulation – PU(A) 306/2009 1.3 g per 100 g (solids)(plant sterol / plant stanol) 160 mg per 100 ml (liquids)Director’s written approval (2009) 0.65 g per serving(to include plant sterol ester) 0.4 g per servingDirector’s written approval (2010) (in a “free basis” form) * Subject to official approval and gazettement process Food Safety and Quality Division, Ministry of Health Malaysia 29
  • 30. THANK YOU http://fsq.moh.gov.my +603-8885 0740 +603-8885 0790 fatimahsulong@moh.gov.my http://www.facebook.com/bkkmhq http://twitter.com/bkkmputrajaya

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