L3 - Food product labelling.pptx

© 2022 The Joyful Class
The Journey of food
Food Labelling

To begin to recognise
which information, by
law, must appear on
food products.
Be able to understand
that foods sold loose
are currently exempt
from many of the food
labelling laws.
To recognise the
additional information
which some food
manufactures choose to
place on food labels.
To show progress today I should …

Information for the nation
Pre-packaged foods have information on their
labels which can help consumers choose between
different foods, brands, or flavours.
Much of the information must be provided by
law.
Additional information may also be provided,
such as cooking instructions or serving
suggestions.
In the UK, foods sold loose are currently exempt
from many of the food labelling laws.

Information for consumers
The following information must appear by law on food labels:
• the name of the food;
• weight or volume;
• ingredient list;
• allergen information;
• genetically modified (GM) ingredients;
• date mark and storage conditions;
• preparation instructions;
• name & address of manufacturer, packer or seller;
• place of origin;
• lot (or batch) mark;
• nutrition information

Product Name/The name of the food
It is important that the name of the food must be
clearly stated and not be ambiguous or
misleading.
If the food has been processed in some way, the
process must be included in the title if it would be
misleading not to, e.g. dried apricots, salted
peanuts, smoked bacon.
The name must also describe the differences
between apparently similar products. For example,
‘fruit yogurt’ differentiates it from yogurt using
artificial flavourings.

List of Ingredients
Ingredients are listed in order of weight, according to the amounts
that were used to make the food, starting with the largest
ingredient and ending with the smallest.
Food additives and water must also be included in the list if they
have been added.
Sometimes a particular ingredient is highlighted in the name, e.g.
‘Prawn Curry: now with extra prawns’. If so, the minimum amount of
the named ingredient must be included in the ingredients list, or
next to the name of the food.

Shelf Life – Use by date or ‘Best before’ date
Other foods have a ‘best before’ date, after which foods may not be
at their best, with regard to flavour, colour and texture, even though
they will probably be safe if they have been stored according to the
instructions on the label.
One exception to this is eggs, which carry a ‘best before’ date. They
can be eaten a day or two after their ‘best before’ date. This is
aimed to help cutting down on food waste.
Foods which spoil quickly (i.e. are highly perishable) such as cooked
meat and fish have a ‘Use by’ date. If kept for too long these foods
can cause food poisoning even though they may not taste odd.

Storage conditions
The label must say how long foods should be kept and how
to store them.
Following storage instructions can prevent food from
spoiling too quickly, reduce the risk of food poisoning and
help to make sure that it tastes and looks its best when it is
eaten.
• Keep refrigerated
• Keep frozen
• Store in a cool, dry place

Name of address, packer or seller
The name and address of the manufacturer,
packer or seller must be stated on the label.
Consumers can then contact the manufacturer
if they have a complaint about a product or if
they wish to know more about it.

Country of origin – Where a food comes from
The label must show clearly where the food has come
from if it would be misleading not to show
it, for example, a tub of ‘Greek Yogurt’ which
was made in France.
The European Union has created three systems to
promote and protect regional food products. These
include the Protected Designation of Origin (PDO),
the Protected Geographical Indication (PGI), and the
Traditional Specialty Guaranteed (TSG).

Weight or volume
The weight or volume of the food must be shown on the label. By
comparing the weight with the price of different brands, consumers
can make sure that they are getting value for money.
Some foods such as bread, tea and butter are only sold in standard
amounts.
For example, loaves of bread are sold as either 400g or 800g. The
actual weight of the product must be within a few grams of the
weight stated on the label. If products weigh less than 5g then the
weight need not be stated.

Instructions for use
Preparation and/or Cooking instructions
Instructions on how to prepare and cook the food must
be given on the label, if they are needed. If the food
has to be heated, the temperature of the oven and the
cooking time will usually be stated.
Instructions may also be given for heating in a
microwave oven. These instructions should
make sure that the food tastes its best and that it
will be thoroughly heated to a core temperature
of 75ºC to help minimise the risk of food poisoning.

Allergy information
Within the European Union, any of the 14 foods listed on
the following slide used in a pre-packed food, need to be
mentioned on the food label.
This enables consumers to understand more about the
ingredients in pre-packed foods and are helpful for
people with food allergies and intolerances who need to
avoid certain foods.

The 14 foods are:
• celery;
• cereals containing gluten
(such as wheat, barley, rye
and oats);
• crustaceans (such as
lobster and crab);
• eggs;
• fish;
• lupins;
• cow’s milk;
• molluscs (such as mussels
and oysters);
Allergy information
• mustard;
• nuts (such as almonds, hazelnuts,
walnuts, Brazil nuts, cashews,
pecans, pistachios and
macadamia nuts);
• peanuts;
• sesame seeds;
• soybeans;
• sulphur dioxide and sulphites
(preservatives used in some foods
and drinks) at levels above 10mg
per kg or per litre.

Genetically modified (GM) ingredients
The presence of genetically modified organisms (GMOs) or
ingredients produced from GMOs must be indicated on the label.
For GM products sold 'loose', information must be displayed
immediately next to the food to indicate that it is GM. Small
amounts of approved GM ingredients (below 0.9% for approved GM
varieties) that are accidentally present in a food do not need to be
labelled.
Foods produced with GM technology (e.g. cheese produced with GM
enzymes) and products such as meat, milk and eggs from animals
fed on GM animal feed do not have to be labelled.

Lot (or batch) mark
A lot mark is a code which is required by law to appear on
the label. It helps to identify batches of food in the event that
they need to be recalled by the manufacturer, packer or
producer.
A date mark is sometimes used as a lot mark. Lot marks may
be indicated by the letter ‘L’.
Pre-packed red meat and meat products, for example, must
carry traceability information for identification of the
product through the supply chain back to the farm.

Nutrition information on the back of pack
The current rules specify the nutrients that can be included. The
information has to be presented per 100g/ml, but could also be provided
per portion.
The following needs to
be included:
energy value (in kJ and kcal)
and amount in g of fat,
saturates,
carbohydrate,
sugars,
protein
and salt.
Per 100g
Energy 1500kJ/356kcal
Fat 7.4g
of which saturates 1.1g
Carbohydrates 58.1g
of which sugars 16.8g
Protein 9.9g
Salt Below 0.1g

Voluntary front of pack labelling
Traffic light labelling
Most of the major supermarkets and many food manufacturers
choose to display nutritional information on the front of pre-
packaged food and drinks.
Traffic light labels on the front of pack provide information on high
(red), medium (amber) or low (green) amounts of sugars, fat,
saturated fat and salt present in the product, expressed per 100g/ml
of the food/drink.
This front-of-pack labelling scheme was developed by the Food
Standards Agency to give an at-a-glance indication of whether a
food is a healthier choice.

Traffic light labelling
Sugars Fat Saturates Salt
What is high
per 100g Over 22.5g Over 17.5g Over 5g Over 1.5g
What is
medium per
100g
Between
5g and 22.5g
Between
3g and 17.5g
Between
1.5g and 5g
Between
0.3g and 1.5g
What is low per
100g 5g and below 3g and below 1.5g and below 0.3g and below
Food Standards Agency

Each sheet’s definition/clue leads to the
next answer found on another sheet.
Food Labelling Law Scavenger Hunt.
Definition/Clue
a nutrient commonly
found in oranges and
other citrus fruits
Definition/Clue
a condition that the
body’s water levels are
low and a person is thirsty
Vitamin C
Dehydration
Mineral
Definition/Clue
A mineral good for
healthy teeth & bones

Food Labelling Law Scavenger Hunt.
Write down the Clue (Definition)
Then search for the corresponding Answer on another
station’s sheet.
(Located at the bottom of the sheet!) The answer of each
station will be written on your sheet in sequence.
When you’ve found the Answer and recorded also write the
Code Letter found in the corresponding box.

• Start at any of the scavenger stations.
• The clue/definition of the word to be found will be found in the middle
of the page.
• Write down the clue/definition.
• Search for the corresponding answer on another station’s sheet.
(LOCATED AT THE BOTTOM OF THE SHEET!)
The answer of each station will be recorded in sequence.
• Write the Answer.
• Write the Code Letter found in corresponding box.
• Start again but now with current sheet’s clue/definition & write it down
and search for the answer on another sheet.
• Once you have all 13 answers and clue letters put them in order on the
summary page to discover if you have it cracked the code.

Food Labelling Law Scavenger Hunt
Your answer sheet will display the following:
a. The Clue (Definition)
b. The Answer (Vocabulary Term)
c. The (Quick Check) Clue Letter
Once you have all 13 answers and clue letters put them in
order in the summary to discover if you have it cracked the
code.

Review of the learning objectives
To recognise which information, by law, must appear on food products.
To

L3 - Food product labelling.pptx

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L3 - Food product labelling.pptx