1. 29 May 2009, Friday
by
May Wee Sui Mei
Tan Siew Lee
Matthew Zhao
2. Points of Discussion:
1. Assessment of Labels
2. Verification of Claims
3. Functions of Additives
4. Comparison with Foreign Legislations
3. “The following basic
information in English are
required to be declared on
food labels:”
Name or
Description of
Food
List of
Ingredients
Net
Quantity
Name & Address of
Manufacturer and
Importer
Country of
Origin of Food
Date
Marking
4.
5. Name or
Description of
Food
List of
Ingredients
Net
Quantity
Name & Address of
Manufacturer and
Importer
Country of
Origin of Food
Date
Marking
Name of Food
Go!
Description of Food
Nutritious Food Drink
with Malt
Net Quantity
500 mL
Name & Address
of Manufacturer
& Importer
Manufactured by:
F&N Foods Pte Ltd
214 Pandan Loop S(128405)
Imported by:
F&N Dairies (M) Sdn Bhd
70 Jalan Universiti
46700 Petaling Jaya
Selango, Malaysia
Country of Origin of Food
PRODUCT OF SINGAPORE
Date Marking
Use By: 15 Jun 09
3 mm
List of Ingredients
Fresh milk
Milk Solids
Fructose
Malt Extract
Cocoa
Anhydrous Milk Fat
Permitted Stabiliser &
Emulsifier
(of plant origin)
Calcium Carbonate
Trimagnesium Phosphate
Ferric Pyrophosphate
Nicotinamide
Vitamin A
Pyridoxine Hydrochloride
Riboflavin
Thiamine Hydrochloride
Vitamin D3
Permitted Flavouring
Trimagnesium
Phosphate
Nutrition Information
Panel?
Nutrition
Information Panel
6. Class of Additive Additive Used Main Functions
Emulsifiers and
stabilisers
Permitted stabiliser and
emulsifier (of plant origin)
To aid in formation or
maintaining the uniform
dispersion of 2 or more
immiscible substances
Nutrient
Supplement
Calcium carbonate
Trimagnesium phosphate*
Ferric Pyrophosphate
Nicotinamide
Vitamin A
Pyridoxine Hydrochloride
Riboflavin
Thiamine Hydrochloride
Vitamin D3
To improve or enrich the
nutrition content of the
food
Flavouring Agent Permitted Flavouring
To impart taste and/or
odour to food
Under the Sale of Food Act First Schedule Regulation 5(4)b,
‘Permitted Use of General Terms in the Declaration of
Ingredients’, generic terms i.e. ‘Permitted Stabiliser and Emulsifier’
and ‘Permitted Flavouring’ are allowed
7. 1.To provide for nutritional needs
of the population
2.To meet the amounts required for
the respective nutrients to
validate nutritional content claims
8. Nutrient (mg)
Unfortified Milk
(per 200 ml)
Min. Amount Required
to Validate Claim
(per 200 ml)
Claim Type
Calcium (mg) 244 400 High in
Magnesium (mg) 22 66.7 Contains
Iron (mg) 0.06 5 Fortified with
Vitamin B3 0.4 8 Fortified with
Vitamin A ( g) 62 125 Contains
Vitamin B6 (mg) 0.12 1.0 Fortified with
Vitamin B2 (mg) 0.48 0.75 Fortified with
Vitamin B1 (mg) 0.06 0.5 Fortified with
Vitamin D3 ( g) Trace 0.42 Contains
9. • Adsorbed on the milk fat globule surface to
prevent aggregation and therefore separation
• To provide a homogenous milk drink
• To suspend the cocoa powder
• To maintain a homogenous dispersion of milk
and other ingredients
10. • Imparts a rich taste & impression of creaminess
Suitable Flavouring:
Divanillin
Any wholesome substance that when added or applied to
food is capable of imparting taste or odour, or both, to a food.
• Ensure that the sensory profile is consistent
• Fuller mouthfeel
12. 1. Claim on Vitamins and Minerals
Fortified with Vitamins B1, B2, B3, B6
and Iron (at least 50% of DA with
reference to reference quantity)
High Calcium
Contains Vitamins A, D and Magnesium
Claim Definition
Fortified with / High 200 ml contains at least 50% of daily allowance
Contains 200 ml contains at least 1/6 of daily allowance
13. 2. Nutrient Content Claims
3. Healthier Choice Symbol
Low Fat
Trans Fat Free
Source of Energy
17. Contains
Amount in Product
(per 250ml)
Guidelines
(per 250ml)
Claim Met
Vitamin A 158 mcg 156 mcg
Vitamin D 0.52 mcg 0.52 mcg
Magnesium 65mg 50 mg
Fortified With
Amount in Product
(per 250ml)
Guidelines
(per 250ml)
Claim Met
Vit B1 0.8mg 0.6mg
Vit B2 1mg 0.94mg
Vit B3 10mg 10mg
Vit B6 1.3mg 1.25mg
Iron 6.3mg 6.25mg
High Calcium 450mg 500/312.5mg ?
Claims on
Vitamins and
Minerals
18. Healthier Choice Symbol
Component
Amount in
Product
Guidelines*
Healthier
Choice?
Fat
(g/100g)
1.5 2
YES!
Total Sugar
(g/100g)
6.2 8
Sodium
(mg/100g)
32 120
Calcium
(mg/100ml)
180 130
*Based on HCS Nutritional Guidelines, Miscellaneous Foods, for Cereal, Malted or
Chocolate Drink
19.
20. • Regulated by the Thai Food and Drug
Administration (Thai FDA)
• Thai FDA generally uses Codex and U.S. FDA
standards as guidelines for nutritional claims
• Expressed in Thai with or without foreign
language unless omitted by FDA
21. Name of food
Food serial number
Name and address of manufacturer
Net content of food (metric units)
Essential ingredients
Declaration of any type of addictives used
Date, month and year of manufacture
Labels with
statements, pictures, photographs, signs, trademarks, no
t giving misleading or exaggerating implications about
the products or explicitly or implicitly advertise other
products
Useful instructions
Information Required on Food Label
22. Singapore Thailand
Total Energy
Total Energy
Energy from Fat
Protein Protein
Total Fat
Saturated Fat
Trans Fat
Total Fat
Saturated Fat
Total Carbohydrates Total Carbohydrates
Cholesterol Cholesterol
Dietary Fibre Dietary Fibre
Sodium Sodium
Calcium Calcium
Iron Iron
Magnesium Sugar
Vitamins*
A
B1, B2, B3, B6
D
Vitamins*
A
B1, B2
* Represents the differences between Singapore and Thailand requisite nutrition information
23. Extracted from FDA, Ministry of Public Health, 2003
Formatof
NutritionalLabel
* Percent of Thai Recommended Dairy Intakes for population over 6 years of age are based on 2,000 Kcal diet.
24. In Singapore, the food label provides sufficient
information to the consumers
Food additives are added to improve product
quality
All the claims made meet the requirements
except for calcium content
Variation between Singapore and Thailand’s
(export destination) labeling requirements
Editor's Notes
Good morning everyone, today we’re going to talk about food legislation. There are many reasons why such legislations exist, but ultimately it is to safeguard the consumers from the potentially harmful products.
Food labels are the last form of communication between the consumers and the manufacturers, and therefore it is important that the food labels are appropriate and accurate. Therefore our focus for today will be on food labels, and the following points are discussed:
7th schedule – permitted nutrient supplement
Explain why and how each food additive has been used in this particular product
These are the typical amounts of the respective vitamins and minerals contained in unfortified milk. As you can see,
These are the typical amounts of the respective vitamins and minerals contained in unfortified milk. As you can see, all the nutrients listed here are relatively low in comparison to the RDA, and therefore the need to fortify it as well as to meet the claim requirements. Contain: Contains at least 1/6 of daily allowanceHigh/Fortified: Contains not less than 50% of daily allowance
These are the typical amounts of the respective vitamins and minerals contained in unfortified milk. As you can see,
Health claims describe a relationship between a food, food component, or dietary supplement ingredient, and reducing risk of a disease or health-related condition.The Healthier Choice Symbol (HCS) on food products symbolises healthier packaged foods. Its intention is to help consumers make informed food choices at the supermarket or shops. Products with HCS are generally lower in fat, saturated fat and sodium, and some are also higher in dietary fibre and calcium as compared to similar products of the same category.Nutrient function claim describes the physiological role of the nutrient in growth, development and normal functions of the body. E.g. Good source of dietary fibre aids the digestive system, Low lactose content eases digestion for people who are lactose intolerant.Nutrient content claims describe the level of a nutrient or dietary substance in the product, using terms such as free, high, and low, or they compare the level of a nutrient in a food to that of another food.Nutrient-specific diet related health claims suggest comsumption of certain food categories can lead to an improved health conditions. (5)
According to Food Regulations
According to Food Regulations
Handbook on nutritionlabellingsingapore
Sale of food act
#page 26 of Handbook of Nutrition Labelling0.5*DA, ^DA/200*0.5*250 Food Regulations Page 17 312.5mg Calcium
#page 26 of Handbook of Nutrition Labelling* 0.5*DA, ^DA/200*0.5*250 Food Regulations Page 17