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food labbelling
- 1. © 2011 The British Nutrition Foundation Food labelling and health claims Dr Áine O’Connor Nutrition Scientist British Nutrition Foundation
- 2. © 2011 The British Nutrition Foundation Outline • Food legislation: an update • Nutrition information • Front-of-pack labelling • Food fortification • Nutrition and health claims • Where are we now with the health claims process?
- 3. © 2011 The British Nutrition Foundation Legislation • Food labelling legislation is harmonised at EU level • Food labelling Regulations 1996 • Food Standards Agency is responsible for food labelling legislation and policy in Scotland • A new EU Regulation -Food information Regulation- adopted by the European Council last month
- 4. © 2011 The British Nutrition Foundation Food Information Regulation • EC issued a proposal in 2008 for a new Food Information Regulation (FIR) • New FIR will consolidate EU rules on general food + nutrition labelling into a single Regulation • Replace existing legislation in UK • Excepted to come into force (Dec) with transition period • For more info, see: http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/pro
- 5. © 2011 The British Nutrition Foundation Changes: • Nutrition information on processed foods • Origin labelling of fresh meat from pigs, sheep, goats and poultry • Highlighting of allergens (e.g. peanuts or milk) in the list of ingredients • Better legibility (minimum size of text) • provision of allergen information on non-pre packed foods
- 6. © 2011 The British Nutrition Foundation What must be on a label? Name of food List of ingredients (in descending order) Weight or volume GM ingredients Date and storage conditions Preparation instructions Place of origin Lot or batch number
- 7. © 2011 The British Nutrition Foundation Date marks There are two different date marks which appear on food labels: • ‘Use-by’ - found on perishable foods, e.g. milk, meat, fish. Foods are not safe to eat after this date (food safety). • ‘Best before’ - found on a wide range of food including fresh, frozen, dried, canned and other foods. Foods can be eaten after this date, but may not be at their best quality (quality, taste, texture and appearance).
- 8. © 2011 The British Nutrition Foundation Nutrition information • Not mandatory unless a nutrition claim is made e.g. ‘low fat’ or ‘high fibre… • If a nutrition claim is made: Energy value of the food in kJ and kcal must be provided Amount of protein, carbohydrate and fat in g must be provided
- 9. © 2011 The British Nutrition Foundation Nutrition information • If they choose to provide nutrition information it must be in one of two formats • Further information can be added to labels such as the amounts of polyunsaturates, monounsaturates, starch, cholesterol, vitamins and minerals Format 1: ‘Big 4’ Energy (kJ and kcal) Protein (g) Carbohydrate (g) Fat (g) Format 2: ‘Big 4 and Little 4’ Energy (kJ and kcal) Protein (g) Carbohydrate (g) of which: sugars (g) Fat (g) of which: saturates (g) Fibre (g) Sodium (g)
- 10. © 2011 The British Nutrition Foundation Allergen information • Foods that are known to cause allergies and intolerances may be listed in a box or highlighted to draw attention to their presence, e.g. this product contains MILK • FIR will require unpackaged foods to provide allergy information
- 11. © 2011 The British Nutrition Foundation Vegetarian • Industry already labels foods as suitable for vegetarians or vegan • 2006, FSA provided guidance for manufacturers, caterers and enforcement authorities to improve food labelling for vegans and vegetarians • The FSA guidelines, have now been adopted by the European Parliament giving the use of the term vegetarian/vegan legal status For more information, see: http://www.food.gov.uk/news/newsarch ive/2006/apr/vegvegan
- 12. © 2011 The British Nutrition Foundation Front-of-pack labelling • Most of the big supermarkets and many food manufacturers also display nutritional information on the front of pre-packed food • Traffic light labels on the front-of-pack provides information on high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt • The number of grams of fat, saturated fat, sugars and salt in what the manufacturer or retailer suggests as a ‘serving’ of the food though the criteria are per 100g
- 13. © 2011 The British Nutrition Foundation Nutrition traffic light guidelines Sugars Fat Saturates Salt What is high per 100g Over 15g Over 20g Over 5g Over 1.5g What is medium per 100g Between 5g &15g Between 3g & 20g Between 1.5 & 5g Between 0.3g &1.5g What is low per 100g 5g & below 3g & below 1.5g & below 0.3g & below Food Standards Agency Sugars Fat Saturates Salt What is high per 100g Over 15g Over 20g Over 5g Over 1.5g What is medium per 100g Between 5g &15g Between 3g & 20g Between 1.5 & 5g Between 0.3g &1.5g What is low per 100g 5g & below 3g & below 1.5g & below 0.3g & below
- 14. © 2011 The British Nutrition Foundation Guideline Daily Amount (GDA) • Guideline Daily Amounts (GDAs) are guidelines for healthy adults and children on the approximate amount of calories, fat, saturated fat, carbohydrate, total sugars, protein, fibre, salt and sodium required for a healthy diet • GDAs are not targets for individuals to consume, but a guideline or benchmark to help them make dietary choices and balance their daily intake
- 15. © 2011 The British Nutrition Foundation Front of pack labelling evaluation research • Research is to evaluate the impact of the various FOP nutritional signposting schemes on consumer knowledge and behaviour • The coexistence of a range of FOP label formats causes difficulty for shoppers • The strongest labels are those which include all of: - Words ‘High/med/low’ + - Traffic lights + - %Guideline Daily Amount BUT • European Parliament failed to adopt traffic light labeling (June 2010) • Quantities per 100g, GDAs and country of origin labeling were approved
- 16. © 2011 The British Nutrition Foundation Food fortification • Mandatory – Fortification - margarine (vitamins A & D to levels comparable with butter) – Restoration – brown & white bread flour (iron, thiamin & niacin) – to replace nutrients lost in milling (Bread & Flour Regulations 1998) – Calcium • Voluntary – Vitamins & minerals to breakfast cereals – Folic acid to spreads – Omega 3 (and other) fatty acids – Dietary fibres – Plant & herbal extracts
- 17. © 2011 The British Nutrition Foundation Why fortify foods? *’Low’ defined as intakes less than the Lower Reference Nutrient Intake (LRNI) Source: SACN (2008): The Nutritional Wellbeing of the British Population Low intake* Low status Iron Iron Riboflavin Riboflavin Vitamin A Vitamin B6 Calcium Vitamin B12 Magnesium Folate Potassium Thiamin Zinc Vitamin C Iodine Vitamin D
- 18. © 2011 The British Nutrition Foundation What are nutrition and health claims?
- 19. © 2011 The British Nutrition Foundation Nutrition claims • A claim about what a food contains – Low fat – High fibre – Reduced sugar – Source of vitamin C
- 20. © 2011 The British Nutrition Foundation Health claims • A claim about the effect a food or drink has on health – Calcium is important for healthy bones – Helps you feel fuller for longer – Omega 3 fatty acids can reduce the risk of heart disease – Contributes to healthy gut function
- 21. © 2011 The British Nutrition Foundation Why regulate claims on food?
- 22. © 2011 The British Nutrition Foundation EC Regulation 1924/2006 • Regulation 1924/2006/EC developed in order to: – Protect consumers from misleading claims – Encourage innovation in the food industry – Harmonise rules on claims in the EU allowing free trade
- 23. © 2011 The British Nutrition Foundation What does the regulation do? • Sets standards for nutrition claims • Process to ensure health claims are scientific • Nutrient profile • Some claims not permitted
- 24. © 2011 The British Nutrition Foundation Nutrition Claims • Only those in regulation can be used • Conditions of use apply – e.g. low fat = <3g/100g – Source of vitamin C – at least 15% RDA • Will have to comply with nutrient profile
- 25. © 2011 The British Nutrition Foundation Health claims • Divided into categories – Generally accepted scientific evidence – Newer evidence – Those relating to either: •Reduction in disease risk •Children's health and development
- 26. © 2011 The British Nutrition Foundation ‘Generally accepted scientific evidence’ • Text-book level • Calcium is important for healthy bones • Fibre can help maintain a healthy gut • Vitamin A is necessary for normal vision
- 27. © 2011 The British Nutrition Foundation Newer evidence • Probiotics/prebiotics? • Plant bioactives?
- 28. © 2011 The British Nutrition Foundation Reduction of disease risk • Cholesterol reduction (plant stanols/sterols) • Xylitol and healthy teeth
- 29. © 2011 The British Nutrition Foundation Assessment of health claims • Expert body (EFSA) assesses the science • EC – EFSA opinion and consumer understanding • Claims placed on accepted/rejected list
- 30. © 2011 The British Nutrition Foundation ‘Generally accepted scientific evidence’– current situation • EFSA finalised claims in June • More than 40,000 claims submitted by member states • 341 opinions (+/-) providing scientific advice on >2,000 claims • Complex, long process with lots of disagreement! • Opinions on claims related to botanicals are pending
- 31. © 2011 The British Nutrition Foundation Case studies
- 32. © 2011 The British Nutrition Foundation ‘Vitamin D is essential for the bone growth of children’ – Studies showed good consensus on role of vitamin D in bone growth – Cause and effect relationship established – Many people in EU with low vitamin D – Food making claim should be at least a ‘source of’ vitamin D (15% RDA) • EC – approved claim
- 33. © 2011 The British Nutrition Foundation Cranberry products and reduction in risk of UTIs – Some studies in test tubes – Human studies carried out in unwell subjects – High doses of active ingredients used – Some were too small – Cause and effect relationship not established • EC – Rejected claim based on EFSA opinion
- 34. © 2011 The British Nutrition Foundation Nutrient profile • Designed to prevent claims on foods that have an overall ‘less healthy’ profile • EFSA provided advice in 2008 highlighting – Saturated fatty acids – Added sugars – Sodium
- 35. © 2011 The British Nutrition Foundation Nutrient profile – current situation • Due January 2009 • Still not available! • Much disagreement on all sides • No scheduled date for publication of final version
- 36. © 2011 The British Nutrition Foundation Conclusions • Important for nutrition and health claims in Europe to be evidence-based and consistent • But… – EC regulation complex – Lack of nutrient profile – Behind schedule • How does the consumer view nutrition and health claims?
- 37. © 2011 The British Nutrition Foundation For more information on progress in the health claims process, visit : http://www.efsa.europa.eu/ Nutrition Bulletin: www.blackwellpublishing.com/nbu
- 38. © 2011 The British Nutrition Foundation Thank you www.nutrition.org.uk www.foodafactoflife.org
Editor's Notes
- FSA – responsible for food safety aspects of labelling The main legislation implementing the EU food labelling laws in the UK is the FLR 1996 FSA, is the national body responsible for its implementation and enforcement FIR –will considerably change existing legislation
- Took a long period of time and is a complex process that had to be agreed by 27 members of the Council with input from the European Parliament Changes existing legislation to consumers, including nutrition information on processed foods; origin labelling of fresh meat; highlighting of allergens in the list of ingredients,; better legibility (font size front of pack); and provision of allergen information on non-pre packed foods including those sold in cafes and restaurants.
- provision of allergen information on non-pre packed foods including those sold in cafes and restaurants Companies will have 3 years to adapt most of the rules – within which the legislation must be implemented. Mandatory nutrition declaration must be implemented within five years after the FIR comes into force.
- Current UK legislation requires the following to be on the label A lot or batch number is a code that can identify batches of food in the event that they have to be recalled by the manufacturer, packer or producer. A date mark is sometimes used as a lot mark, or a lot mark may be indicated by the letter ‘L’.
- New FIR recommended that this be in tabular form and appear on the back of packs. Trans fats have also been added to the list Information must always be given as values per 100g or per 100ml of food. Values for a portion or serving can be given as well, and could be accompanied by Guideline daily amounts
- Allergenic foods that have to be declared include: cereals containing gluten, eggs, sesame seeds, soybeans, fish etc.. FSA in 2008 produced guidance document on food allergies for small businesses – see website- Mention Parnuts framework – if time! The European Commission is reviewing the current Framework Directive (Directive 2009/39/EC) on foods intended for particular nutritional uses (also known as ‘PARNUT’ or dietetic foods). The proposal includes changes to claims about gluten. PARNUT foods are those which have been specially manufactured to satisfy the particular nutritional requirements of specific groups of the population and currently include: The proposed regulation is likely to have a significant impact on the way in which the above foods are regulated, notified and labelled. As well as appearing in the ingredient list…. products carry ‘may contain’ warnings on labels to highlight that the food may contain minute traces of foods known to cause allergy. This may be because the food is produced on the same line or in the same factory as other products that contain the ingredient known to cause allergy. Detailed information (e.g. ‘produced in a factory where nuts are also used’) is more helpful to people with food allergies as it allows them to make informed decisions about the foods they eat.
- There has been a lot of confusion over the use of the terms vegetarian and vegan on food labels both in the retail and catering sectors The guidance aims to improve consistency in the use of the terms on food labels by manufacturers and caterers and help enforcement agencies to identify misleading labelling. Vegetarian : should not be applied to foods that are, or are made from, or with, the aid of products derived from animals that have died, have been slaughtered, or animals that die as a result of being eaten. Vegan The term &apos;vegan&apos; should not be applied to foods that are, or are made from, or with, the aid of animals or animal products (including products from living animals). The FSA guidelines, which gave UK vegetarians the grounds to take a complaint against a food manufacturer to Trading Standards, has now been adopted in principle by the European Parliament giving the use of the term vegetarian/vegan legal status June 2010. The EU vote means, as it covers the UK too, that within the next three to five years, (during which time manufacturers who choose to use the labelling have a time allowance for compliance) a UK vegetarian could bring a civil suit against a manufacturer who is found to misuse the term ‘vegetarian’ or ‘vegan’. Manufacturers will have three years (five for small companies) to comply.
- Traffic light colours make it easier to compare products quickly. Traffic light label designs may look different between companies, but they will use the FSA guidelines This type of labelling has been designed for specific products such as ready meals, sandwiches, pizzas, sausages, pies and food products containing breadcrumbs e.g. chicken nuggets and fish fingers
- Some major food manufactures and retailers use this system to provide front-of-pack labelling. These are based on the requirements of an average person The value for each of these nutrients is shown alongside the percentage of the GDA that this nutrient represents. Some GDA labels also include traffic light colour coding. Unless otherwise specified on the packaging, the %GDA values are based on an average size woman doing an average amount of physical activity.
- Labelling is important to give the consumer an idea of how much energy they get out of a food. We are often not aware of how much energy is in different products. This info is important to compare foods with each other and to be able to go for the healthier choice. In June 2010 –European parliament did not adopt TLL for EU. They can still be used in the UK by the companies who wish to use them. There will probably now be no compulsory FOP labelling as part of the food information regulation. The voluntary traffic light scheme was adopted to varying degrees by a number of retailers including Asda, Sainsbury&apos;s, M&S, The Co-Op and Waitrose, but was not industry wide. It is unclear whether this vote now means these retailers will have to remove traffic lights from their products in the UK. Labels indicating quantities per 100g and guideline daily amounts were approved by MEPs, as was mandatory country of origin labelling.
- Non-processed foods Beverages that contain more than 1.2% alcohol Also sets in place: Minimum amounts that must be present following addition Provision to set maximum amounts (in progress) Provision to set different minimum amounts for different food categories
- Important to fortify foods with those nutrients that we’re not getting enough of. For example, breakfast cereals make a good contribution to iron intakes in adults, boys and girls. The recent National Adult and Nutrition Survey (NDNS) this weeks published new findings that show a propertion of adult women and older girls aheb iron-deficiency anaemia and low iron stores. Contribution of fortified foods to nutrient intakes in UK
- Article 13.1, 13.5 and 14
- The updated final list of 4,637 claims was the result of a consolidation process carried out by the Commission, after examining over 44,000 claims supplied by the Member States.
- Maybe end of year/early 2012 before its published