This document discusses nutrition labelling in restaurants. It notes that many consumers in Hong Kong frequently eat meals outside the home and would like nutrition information for restaurant foods. Several other countries and jurisdictions have begun requiring chain restaurants to post calorie counts and other nutrition information. The document recommends that Hong Kong encourage larger restaurant chains to voluntarily provide nutrition labels for key nutrients like calories, sodium, sugar and fat on menus and in-store displays to help consumers make informed choices.
The document provides an outlook on the dietary supplement industry for 2010. It predicts that 1) branded ingredients with strong clinical evidence will grow as companies use them to differentiate products, 2) condition-specific supplements targeting health issues will see increased popularity among consumers seeking alternatives to medication, and 3) functional foods and beverages fortified with scientifically-backed ingredients will gain more consumer demand. It also notes that 4) education of consumers, manufacturers, retailers, and medical professionals about available clinical evidence will be important for companies to build trust and loyalty in their brands.
The document discusses obesity rates in the UK, food labeling, and a study conducted on the relationship between nutritional knowledge, food purchasing habits, weight control, and well-being. It notes that obesity rates have risen significantly in the last decade. The study found that people actively trying to lose weight used food labels more and had a clearer understanding compared to a control group. Successful dieters also had higher well-being than those with repeated dieting failures. Increased food label usage was linked to making healthier food choices. The research supports previous findings that educating people on food labels benefits weight control more than the type of label itself.
Recently, there have been a number of announcements in the world of food nutrition and product labelling in an attempt to better inform consumers about what they are eating. Updates to the Nutrition Facts U.S. Table. UK Traffic Light Labelling System. Google’s Nutrition Check Feature.
This document provides a reformulation guide for small to medium sized companies looking to reduce sugars in their products. It discusses regulatory considerations around ingredients and claims related to sugar reduction. It also explores challenges in understanding sugars and sugar replacements, factors that influence consumer acceptance, and provides guidance on reformulating specific product categories like soft drinks, dairy products, and bakery items. The guide aims to help companies navigate sugar reduction in a way that ensures consumer enjoyment and acceptance of reformulated products.
This document discusses food labeling requirements and guidelines. It provides information on:
- The importance of food labels for consumers to make informed purchasing decisions. Food labels provide nutritional information, ingredients, expiration dates, storage instructions, and other details.
- International and national regulations that specify labeling rules to ensure food safety and prevent deception. These include requirements set by Codex Alimentarius, the EU, US, Canada, Australia, India, and Sri Lanka.
- Key elements that must typically be included on food labels such as the product name, ingredients, net weight, expiration date, manufacturer information, nutritional facts, allergens, and health or nutrient claims.
- Differences in how nutrition facts are presented
This document discusses nutrition labelling in restaurants. It notes that many consumers in Hong Kong frequently eat meals outside the home and would like nutrition information for restaurant foods. Several other countries and jurisdictions have begun requiring chain restaurants to post calorie counts and other nutrition information. The document recommends that Hong Kong encourage larger restaurant chains to voluntarily provide nutrition labels for key nutrients like calories, sodium, sugar and fat on menus and in-store displays to help consumers make informed choices.
The document provides an outlook on the dietary supplement industry for 2010. It predicts that 1) branded ingredients with strong clinical evidence will grow as companies use them to differentiate products, 2) condition-specific supplements targeting health issues will see increased popularity among consumers seeking alternatives to medication, and 3) functional foods and beverages fortified with scientifically-backed ingredients will gain more consumer demand. It also notes that 4) education of consumers, manufacturers, retailers, and medical professionals about available clinical evidence will be important for companies to build trust and loyalty in their brands.
The document discusses obesity rates in the UK, food labeling, and a study conducted on the relationship between nutritional knowledge, food purchasing habits, weight control, and well-being. It notes that obesity rates have risen significantly in the last decade. The study found that people actively trying to lose weight used food labels more and had a clearer understanding compared to a control group. Successful dieters also had higher well-being than those with repeated dieting failures. Increased food label usage was linked to making healthier food choices. The research supports previous findings that educating people on food labels benefits weight control more than the type of label itself.
Recently, there have been a number of announcements in the world of food nutrition and product labelling in an attempt to better inform consumers about what they are eating. Updates to the Nutrition Facts U.S. Table. UK Traffic Light Labelling System. Google’s Nutrition Check Feature.
This document provides a reformulation guide for small to medium sized companies looking to reduce sugars in their products. It discusses regulatory considerations around ingredients and claims related to sugar reduction. It also explores challenges in understanding sugars and sugar replacements, factors that influence consumer acceptance, and provides guidance on reformulating specific product categories like soft drinks, dairy products, and bakery items. The guide aims to help companies navigate sugar reduction in a way that ensures consumer enjoyment and acceptance of reformulated products.
This document discusses food labeling requirements and guidelines. It provides information on:
- The importance of food labels for consumers to make informed purchasing decisions. Food labels provide nutritional information, ingredients, expiration dates, storage instructions, and other details.
- International and national regulations that specify labeling rules to ensure food safety and prevent deception. These include requirements set by Codex Alimentarius, the EU, US, Canada, Australia, India, and Sri Lanka.
- Key elements that must typically be included on food labels such as the product name, ingredients, net weight, expiration date, manufacturer information, nutritional facts, allergens, and health or nutrient claims.
- Differences in how nutrition facts are presented
Sweeter solutions than the proposed sugar taxCézanne Samuel
The document discusses potential alternatives to a proposed sugar tax in South Africa to help curb obesity. It suggests implementing behavioral "nudges" like changing packaging displays to show smaller portion sizes and using taller, thinner containers to help consumers better track consumption. It also proposes bringing portion control into households through using smaller plates and bowls. For a tax-based solution, it recommends a progressive tax that increases rates based on sugar content to incentivize product reformulation, or a revenue-neutral tax to offset diabetes costs. The goal is to empower consumers to make healthier choices through subtle environmental changes rather than solely targeting specific products.
The toolkit was developed to guide companies in reducing food waste. It includes sections on getting started and identifying diverse solutions. Conducting a waste audit is recommended to understand waste streams and identify reduction, reuse, recycling, and disposal opportunities. Establishing donation procedures and partnerships can help increase safe food donation. Overcoming barriers like liability concerns, supply chain challenges, and date labeling practices enables more donation. Diverting unavoidable waste through animal feed is preferable to disposal.
Use and understanding of nutrition information on foodAida Md Saad
The goal of the study was to investigate the use of
nutrition information on food labels and understanding of
guideline daily amount (GDA) front-of-pack nutrition
labels in six European countries.
The document summarizes the SHAKE Technical Package for Salt Reduction submitted by Karishma Ubale & Standee P Weah. The SHAKE package was designed by WHO to help countries develop, implement, and monitor salt reduction strategies. It outlines effective policies and interventions to reduce population salt intake, including surveillance of salt consumption, harnessing industry to reformulate foods, adopting food labeling standards, public education campaigns, and supporting salt reduction in community settings. The package provides tools and case studies to guide national salt reduction programs.
Consumer attitudes to nutrition labellingAida Md Saad
This article examines consumer attitudes toward nutrition labeling in food products. It finds that most consumers view diet and nutrition as important to their lifestyle. There is a high level of awareness of nutrition labels, and 58% of respondents use them. However, consumers struggle to understand and apply the information in labels to create a balanced diet, due to low nutrition knowledge. While labels provide some information, consumers primarily learn about nutrition from social networks and media. The article concludes that labels have a role to play, but producers need to better meet consumer needs and nutrition education must be improved.
The FDA issued warning letters to 17 food companies for unauthorized health and nutrient content claims on product labels. The FDA commissioner sent a letter encouraging companies to review labels to ensure compliance. Two companies claimed "zero grams trans fat" but had high saturated fat levels, which can be misleading. The FDA will propose front-of-package labeling guidance to improve consumer nutrition information and choices. Critics argue stricter rules are needed to prevent misleading claims, including banning some types of claims.
This document provides guidelines for designing a marketing campaign for a new healthy crisp product. It begins by outlining the current issues with traditional crisps like high salt, fat, and calorie content. It then discusses the product design, suggesting using ingredients like vegetables and whole grains that are baked instead of fried and using healthier oils. Guidelines are provided for the packaging design to prominently display health benefits and position the product as premium. The pricing strategy will be to initially price higher than traditional crisps to establish the brand as a quality healthy option. A multi-pronged promotional approach is recommended using advertising, public relations, digital marketing, and partnerships. The overall goal is to introduce a new healthy crisp option that appeals to health-conscious
Eversheds Food and Drink Seminar - Health Nutrition Labelling Presentation 3r...Eversheds Sutherland
Eversheds Food and Drink Seminar - Health Nutrition Labelling Presentation 3rd October 2013 - Katharine Vickery, Eversheds LLP.
Current Developments - What’s changed over the past 12 months?
• Nutrition and Health Claims: register of approved claims
What's changed available and informal guidance available;
• New regulation on Generic Descriptors under Article 1(4);
• Judgment on Article 13.5 claims;
• Front of Pack Labeling Scheme introduced; and
• ECJ gives second ruling on meaning of Nutrition and Health Claims Regulation.
The document summarizes the results of a survey of 494 doner kebab samples collected from 76 councils across the UK. The key findings were:
1) Only 34% of kebabs contained exclusively sheep meat, while many contained multiple meat species like beef, chicken, and in some cases pork.
2) Product labelling was found to be inaccurate in some cases and did not always match the actual meat content.
3) On average, doner kebabs contain over 1000 calories, which is over half of recommended daily intake. Some samples contained up to 80% of daily calories and 235% of saturated fat intake.
Module 7 Innovative Packaging and Food Labelling.pptxcaniceconsulting
In this section, we review the role of packaging in developing new food products for seniors. Some considerations:-
The form of packaging can determine whether the food is accepted by seniors or not.
The perception they receive from the appearance of the pack, the usability of the pack, and the ability to read or understand what is in the package are all factors in their buying decision.
- Four patterns of perception of front-of-pack nutrition labels emerged from a study of over 38,000 French adults.
- Those with less education favored simpler label formats. The group favorable to the most detailed format had more men and older individuals.
- Poorer nutritional knowledge was associated with favoring a simple traffic light label, while those with more knowledge preferred a more detailed multiple traffic light label.
- Attention to price and marketing during food purchases was linked to preferring simple traffic light labels, while interest in nutrition information aligned with preference for more detailed labels.
2
Calendar No. 242
114TH CONGRESS SENATE REPORT
2nd Session 104-341
FOOD LABELING: REVISION OF THE NUTRITION AND SUPPLEMENT FACTS LABELS
__________
NOVEMBER 16, 2017 – Ordered to be printed
_______
[Insert full name], from the Senate Committee on [Insert Committee],
submitted the following
REPORT ON COMMENTS
[To accompany, S. 1043]
The Committee on FDA Affairs has analyzed the proposed regulation and the accompanying comments, and recommends that the regulation do not pass. Due to significant evidence questioning the validity of the argument and data that the FDA uses to support their proposed changes, it is recommended that the rule should not be passed without further review and editing.
PURPOSE
In the proposed rule, titled ‘Food Labeling: Revision of the Nutrition and Supplement Facts Labels’, the Food and Drug Administration (FDA) is making revisions to nutrition and supplement facts labels in attempt to make the information provided on food labels more accurate and useful to the general public. The FDA will change several pieces of the labels. Among the changes included will be the altering of daily intake recommendations to more accurately represent the current state of nutrition and health in America. Additionally, the “calories from fat” section will be eliminated, and an “added sugars” segment will be included. The FDA is also changing which vitamins and minerals are featured, taking away values that have less relevance and replacing those with more significant values that will be of better use to consumers. The format will also be changed to improve readability and accessibility of the label, which includes font size changes and the relocation of percent daily values from the right side to the left side of the panel. Each of these changes proposed by the FDA aim to increase consumer understanding and improve the health of the nation.
ESTABLISHING THE DEBATE
Nutrition and supplement facts labels are topics that are of high concern and debate because of their effect on all consumers in the United States. The proposed rule attracted many comments, both for and against the rulemaking.
Many comments posted were in favor of the government intervention and the proposed changes. Individuals and organizations alike see value in changing the information provided on nutrition and supplement labels to improve the health of the nation and see that it is necessary for the government to intervene. The first comments that will be looked at are from Unilever, which is one of the world’s largest consumer product companies. Unilever includes many top consumer brands in the United States, such as Ben & Jerry’s, Klondike ice cream, Hellman’s mayonnaise, Promise and many more, each of which will be affected by the changes proposed. Unilever supports government intervention, which will provide consumers with an easier understanding of nutrition information in order to build healthy diet pa ...
This document discusses the EU initiative on salt reduction. It began in 2007 with the Strategy for Europe on Nutrition, Overweight and Obesity-related Health Issues. This led to the establishment of an EU Framework for National Salt Initiatives to coordinate a common vision and comparable progress across EU countries. The framework focuses on voluntary cooperation with the food industry, supported by some national legislation. A 2012 survey found most countries had negotiations with industry, resulting in some quantifiable agreements to reduce salt, though barriers to further engagement remain. Key factors influencing implementation include support from stakeholders and government institutions, as well as challenges from working with industry and economic pressures.
Nutrition labels were developed in the 1960s and 1970s in response to consumers wanting more information about the nutritional content of processed foods. Major developments include mandatory labeling in 1973, 1990, and 2016 updates that modified required nutrients and serving sizes. Nutrition labels help consumers make informed choices by identifying calories, ingredients, and nutrients like fat, sugar, and sodium. Reading labels can help manage weight and health conditions by choosing options with fewer calories and more nutrients.
Obesity is the third greatest social burden driven by human beings, after smoking and war, violence and terrorism. And while sugar consumption is far from the only cause of this, it is increasingly in the spotlight.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
This document discusses food labelling and health claims. It provides an overview of EU food labelling legislation and the new Food Information Regulation that will consolidate rules on nutrition and general food labelling. It describes what information must be included on food labels such as ingredients, nutrition information, allergen labelling, and date marking. It also discusses front-of-pack labelling schemes and the use of nutrition and health claims on food packages.
Professor of Population Nutrition and Global Health University of Auckland, Boyd Swinburn's presentation to the Food Foundation, 10/02/2016.
Audio: https://goo.gl/WMFWhp
More info: http://foodfoundation.org.uk/blog/
Portafolio de servicios para emprendedores y empresarios de la industria de alimentos, servicios TIC, sector social.
Mentoría, prototipado y validación de negocios, cursos y talleres
La reunión discutió los avances en la creación de una asociación de profesionales de alimentos en Colombia. Se identificaron varios problemas como la informalidad, regulaciones débiles y desempleo entre profesionales. También se analizó las fortalezas, debilidades, oportunidades y amenazas. Finalmente, se propusieron varias acciones que la asociación podría emprender como apoyar la investigación, servicios a empresas, y comunicación entre profesionales, estudiantes y universidades.
More Related Content
Similar to Etiquetado nutricional de alimentos en europa
Sweeter solutions than the proposed sugar taxCézanne Samuel
The document discusses potential alternatives to a proposed sugar tax in South Africa to help curb obesity. It suggests implementing behavioral "nudges" like changing packaging displays to show smaller portion sizes and using taller, thinner containers to help consumers better track consumption. It also proposes bringing portion control into households through using smaller plates and bowls. For a tax-based solution, it recommends a progressive tax that increases rates based on sugar content to incentivize product reformulation, or a revenue-neutral tax to offset diabetes costs. The goal is to empower consumers to make healthier choices through subtle environmental changes rather than solely targeting specific products.
The toolkit was developed to guide companies in reducing food waste. It includes sections on getting started and identifying diverse solutions. Conducting a waste audit is recommended to understand waste streams and identify reduction, reuse, recycling, and disposal opportunities. Establishing donation procedures and partnerships can help increase safe food donation. Overcoming barriers like liability concerns, supply chain challenges, and date labeling practices enables more donation. Diverting unavoidable waste through animal feed is preferable to disposal.
Use and understanding of nutrition information on foodAida Md Saad
The goal of the study was to investigate the use of
nutrition information on food labels and understanding of
guideline daily amount (GDA) front-of-pack nutrition
labels in six European countries.
The document summarizes the SHAKE Technical Package for Salt Reduction submitted by Karishma Ubale & Standee P Weah. The SHAKE package was designed by WHO to help countries develop, implement, and monitor salt reduction strategies. It outlines effective policies and interventions to reduce population salt intake, including surveillance of salt consumption, harnessing industry to reformulate foods, adopting food labeling standards, public education campaigns, and supporting salt reduction in community settings. The package provides tools and case studies to guide national salt reduction programs.
Consumer attitudes to nutrition labellingAida Md Saad
This article examines consumer attitudes toward nutrition labeling in food products. It finds that most consumers view diet and nutrition as important to their lifestyle. There is a high level of awareness of nutrition labels, and 58% of respondents use them. However, consumers struggle to understand and apply the information in labels to create a balanced diet, due to low nutrition knowledge. While labels provide some information, consumers primarily learn about nutrition from social networks and media. The article concludes that labels have a role to play, but producers need to better meet consumer needs and nutrition education must be improved.
The FDA issued warning letters to 17 food companies for unauthorized health and nutrient content claims on product labels. The FDA commissioner sent a letter encouraging companies to review labels to ensure compliance. Two companies claimed "zero grams trans fat" but had high saturated fat levels, which can be misleading. The FDA will propose front-of-package labeling guidance to improve consumer nutrition information and choices. Critics argue stricter rules are needed to prevent misleading claims, including banning some types of claims.
This document provides guidelines for designing a marketing campaign for a new healthy crisp product. It begins by outlining the current issues with traditional crisps like high salt, fat, and calorie content. It then discusses the product design, suggesting using ingredients like vegetables and whole grains that are baked instead of fried and using healthier oils. Guidelines are provided for the packaging design to prominently display health benefits and position the product as premium. The pricing strategy will be to initially price higher than traditional crisps to establish the brand as a quality healthy option. A multi-pronged promotional approach is recommended using advertising, public relations, digital marketing, and partnerships. The overall goal is to introduce a new healthy crisp option that appeals to health-conscious
Eversheds Food and Drink Seminar - Health Nutrition Labelling Presentation 3r...Eversheds Sutherland
Eversheds Food and Drink Seminar - Health Nutrition Labelling Presentation 3rd October 2013 - Katharine Vickery, Eversheds LLP.
Current Developments - What’s changed over the past 12 months?
• Nutrition and Health Claims: register of approved claims
What's changed available and informal guidance available;
• New regulation on Generic Descriptors under Article 1(4);
• Judgment on Article 13.5 claims;
• Front of Pack Labeling Scheme introduced; and
• ECJ gives second ruling on meaning of Nutrition and Health Claims Regulation.
The document summarizes the results of a survey of 494 doner kebab samples collected from 76 councils across the UK. The key findings were:
1) Only 34% of kebabs contained exclusively sheep meat, while many contained multiple meat species like beef, chicken, and in some cases pork.
2) Product labelling was found to be inaccurate in some cases and did not always match the actual meat content.
3) On average, doner kebabs contain over 1000 calories, which is over half of recommended daily intake. Some samples contained up to 80% of daily calories and 235% of saturated fat intake.
Module 7 Innovative Packaging and Food Labelling.pptxcaniceconsulting
In this section, we review the role of packaging in developing new food products for seniors. Some considerations:-
The form of packaging can determine whether the food is accepted by seniors or not.
The perception they receive from the appearance of the pack, the usability of the pack, and the ability to read or understand what is in the package are all factors in their buying decision.
- Four patterns of perception of front-of-pack nutrition labels emerged from a study of over 38,000 French adults.
- Those with less education favored simpler label formats. The group favorable to the most detailed format had more men and older individuals.
- Poorer nutritional knowledge was associated with favoring a simple traffic light label, while those with more knowledge preferred a more detailed multiple traffic light label.
- Attention to price and marketing during food purchases was linked to preferring simple traffic light labels, while interest in nutrition information aligned with preference for more detailed labels.
2
Calendar No. 242
114TH CONGRESS SENATE REPORT
2nd Session 104-341
FOOD LABELING: REVISION OF THE NUTRITION AND SUPPLEMENT FACTS LABELS
__________
NOVEMBER 16, 2017 – Ordered to be printed
_______
[Insert full name], from the Senate Committee on [Insert Committee],
submitted the following
REPORT ON COMMENTS
[To accompany, S. 1043]
The Committee on FDA Affairs has analyzed the proposed regulation and the accompanying comments, and recommends that the regulation do not pass. Due to significant evidence questioning the validity of the argument and data that the FDA uses to support their proposed changes, it is recommended that the rule should not be passed without further review and editing.
PURPOSE
In the proposed rule, titled ‘Food Labeling: Revision of the Nutrition and Supplement Facts Labels’, the Food and Drug Administration (FDA) is making revisions to nutrition and supplement facts labels in attempt to make the information provided on food labels more accurate and useful to the general public. The FDA will change several pieces of the labels. Among the changes included will be the altering of daily intake recommendations to more accurately represent the current state of nutrition and health in America. Additionally, the “calories from fat” section will be eliminated, and an “added sugars” segment will be included. The FDA is also changing which vitamins and minerals are featured, taking away values that have less relevance and replacing those with more significant values that will be of better use to consumers. The format will also be changed to improve readability and accessibility of the label, which includes font size changes and the relocation of percent daily values from the right side to the left side of the panel. Each of these changes proposed by the FDA aim to increase consumer understanding and improve the health of the nation.
ESTABLISHING THE DEBATE
Nutrition and supplement facts labels are topics that are of high concern and debate because of their effect on all consumers in the United States. The proposed rule attracted many comments, both for and against the rulemaking.
Many comments posted were in favor of the government intervention and the proposed changes. Individuals and organizations alike see value in changing the information provided on nutrition and supplement labels to improve the health of the nation and see that it is necessary for the government to intervene. The first comments that will be looked at are from Unilever, which is one of the world’s largest consumer product companies. Unilever includes many top consumer brands in the United States, such as Ben & Jerry’s, Klondike ice cream, Hellman’s mayonnaise, Promise and many more, each of which will be affected by the changes proposed. Unilever supports government intervention, which will provide consumers with an easier understanding of nutrition information in order to build healthy diet pa ...
This document discusses the EU initiative on salt reduction. It began in 2007 with the Strategy for Europe on Nutrition, Overweight and Obesity-related Health Issues. This led to the establishment of an EU Framework for National Salt Initiatives to coordinate a common vision and comparable progress across EU countries. The framework focuses on voluntary cooperation with the food industry, supported by some national legislation. A 2012 survey found most countries had negotiations with industry, resulting in some quantifiable agreements to reduce salt, though barriers to further engagement remain. Key factors influencing implementation include support from stakeholders and government institutions, as well as challenges from working with industry and economic pressures.
Nutrition labels were developed in the 1960s and 1970s in response to consumers wanting more information about the nutritional content of processed foods. Major developments include mandatory labeling in 1973, 1990, and 2016 updates that modified required nutrients and serving sizes. Nutrition labels help consumers make informed choices by identifying calories, ingredients, and nutrients like fat, sugar, and sodium. Reading labels can help manage weight and health conditions by choosing options with fewer calories and more nutrients.
Obesity is the third greatest social burden driven by human beings, after smoking and war, violence and terrorism. And while sugar consumption is far from the only cause of this, it is increasingly in the spotlight.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
This document discusses food labelling and health claims. It provides an overview of EU food labelling legislation and the new Food Information Regulation that will consolidate rules on nutrition and general food labelling. It describes what information must be included on food labels such as ingredients, nutrition information, allergen labelling, and date marking. It also discusses front-of-pack labelling schemes and the use of nutrition and health claims on food packages.
Professor of Population Nutrition and Global Health University of Auckland, Boyd Swinburn's presentation to the Food Foundation, 10/02/2016.
Audio: https://goo.gl/WMFWhp
More info: http://foodfoundation.org.uk/blog/
Similar to Etiquetado nutricional de alimentos en europa (20)
Portafolio de servicios para emprendedores y empresarios de la industria de alimentos, servicios TIC, sector social.
Mentoría, prototipado y validación de negocios, cursos y talleres
La reunión discutió los avances en la creación de una asociación de profesionales de alimentos en Colombia. Se identificaron varios problemas como la informalidad, regulaciones débiles y desempleo entre profesionales. También se analizó las fortalezas, debilidades, oportunidades y amenazas. Finalmente, se propusieron varias acciones que la asociación podría emprender como apoyar la investigación, servicios a empresas, y comunicación entre profesionales, estudiantes y universidades.
Esto es lo que hacemos con las organizaciones dedicadas al estudio de la innovación social tecnológica. Conoce uno de nuestros casos de negocio en Social Venture Capital, en el cual aplicamos el modelo de la democratización y el acceso para el desarrollo de la empresa social abierta.
Encuesta de percepción, pertinencia y enfoque de una asociación para la representación gremial de los profesionales dedicados al ejercicio profesional en la ciencia y la tecnología de alimentos en Colombia.
presentación institucional de Corporación Seiton versión 2015.
Somos una red independiente de profesionales y empresarios de la industria de alimentos, que nos dedicamos a investigar y crear empresas para la industria.
Este documento describe los diferentes tipos de riesgos que deben considerarse al administrar un negocio, incluyendo riesgos de mercado, del producto, financieros, de protección intelectual e impacto ambiental. Explica cómo medir estos riesgos y ofrece ejemplos como condiciones del mercado, complejidad del producto, costos elevados, falta de protección de marcas y uso intensivo de recursos. También resume brevemente los tipos de invenciones que no son patentables.
Este documento presenta los elementos clave que debe incluir una plantilla financiera mínima, como proyecciones de ventas, activos, costos fijos y variables, punto de equilibrio y flujo de caja. Explica conceptos como activo, pasivo, margen y punto de equilibrio, e introduce indicadores financieros como tasa interna de retorno, valor presente neto y ratios de liquidez, endeudamiento y rentabilidad.
El documento proporciona consejos sobre cómo consolidar la información de un proyecto en una presentación de 10 diapositivas con una duración de 20 minutos. Recomienda incluir el problema, la solución, el modelo de negocio, los aspectos diferenciadores, el plan de marketing y ventas, la competencia, el equipo de trabajo y las proyecciones financieras. También enfatiza la importancia de centrarse primero en el flujo de caja y armar proyecciones financieras de forma realista basadas en métricas como visitas a clientes, conversión de ventas
El documento habla sobre el diseño de productos, incluyendo la metodología para productos físicos y servicios, necesidades nutricionales y de uso, aspectos perceptuales, componentes físicos, aspectos corporativos como la marca, presentación en el mercado, envase y empaque, y el ciclo de vida del producto.
El documento describe los aspectos clave del diseño sanitario para negocios de alimentos, incluyendo las especificaciones del producto, tecnologías de proceso, y costos. Explica que un mal diseño sanitario puede resultar en incumplimiento de requisitos, productos inadecuados para clientes, y procesos ineficientes, causando sobrecostos de hasta 80%. Detalla principios como superficies lisas y fáciles de limpiar, distribución para evitar contaminación cruzada, y equipos sellados sin puntos muertos para acumular
El documento presenta una guía sobre los principales reglamentos técnicos y requisitos sanitarios que deben cumplirse para establecer una empresa de alimentos en Colombia. Explica que los reglamentos técnicos establecen características obligatorias relacionadas con la seguridad de los productos y procesos productivos. Luego detalla algunos reglamentos técnicos existentes para el sector de alimentos y los aspectos que regulan, como ingredientes, materiales, rotulado y etiquetado. Por último, presenta requisitos específicos para importadores de al
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Aspectos clave para tener en cuenta para el montaje de empresas en la industria de alimentos
Este documento describe los requisitos sanitarios para un producto alimenticio desde el punto de vista de la inocuidad, la protección del consumidor y el diseño y formulación adecuados. Los requisitos incluyen que el producto no presente riesgos para la salud en su consumo, que los procesos de fabricación no generen riesgos y que proporcione información confiable sobre su composición y uso. El diseño y formulación deben considerar necesidades nutricionales, alérgenos y otros atributos para minimizar riesgos y ser reproducible a lo largo
Estoy buscando a mi equipo de dinamizadores en mi academia digital de negocios llamado Undergound. Si nadie te paga por los contactos que tienes pues auí lo vamos a hacer y por una causa común: Disminuir la brecha en educación y creatividad para el emprendimiento
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1. Food Labelling Nutrition – Voluntary Schemes
Standard Note: SN/SC/4019
Last updated: 5 January 2012
Author: Christopher Barclay
Section Science and Environment Section
The Coalition Government announced on 20 July 2010 that the Food Standards Agency
(FSA) would be retained, with a renewed focus on safety. The Department of Health will
become responsible for nutrition policy in England, and the Department for Environment,
Food and Rural Affairs will become responsible for Country of Origin Labelling, and
various other non-safety-related food labelling and food composition policies in England.
FSA supported the so-called Traffic Light System favoured by some retailers, under
which foods high in fat, sugar and salt are given a red label, medium foods an orange
label and low foods a green label.
Some manufacturers and retailers have adopted a rival scheme, using Guideline Daily
Amounts (GDAs), which take account of the fact that some foods form only a small part of
the diet. The label shows the fat, sugar, salt etc compared to the amount that a
consumer is recommended to have each day.
The UK Government favours GDA.
The EU Food Information regulations 2011 will come into force in 2015, requiring some
mandatory nutritional information. There is scope for introducing a voluntary GDA
scheme.
The Coalition Government wants the food industry to fund the Change4life campaign, in
return for the Government adopting a non-regulatory approach. The Public Health
Responsibility Deal, 2011, included out of home calorie labelling.
A study argues that nutritional information does not affect what people actually buy.
Contents
1 The FSA 2
This information is provided to Members of Parliament in support of their parliamentary duties
and is not intended to address the specific circumstances of any particular individual. It should
not be relied upon as being up to date; the law or policies may have changed since it was last
updated; and it should not be relied upon as legal or professional advice or as a substitute for
it. A suitably qualified professional should be consulted if specific advice or information is
required.
This information is provided subject to our general terms and conditions which are available
online or may be provided on request in hard copy. Authors are available to discuss the
content of this briefing with Members and their staff, but not with the general public.
2. 1.1 Early support for Traffic Light labelling 2
1.2 Support for a compromise label, March 2010 2
2 Tesco and food manufacturers support for nutritional signposts 3
3 European Commission favours Guideline Daily Amounts 4
4 The National Institute for Clinical Excellence 4
5 Andrew Lansley announces a new approach 5
6 Does nutritional labelling influences what people actually buy? 6
7 Government policy since the 2010 election 6
8 EU Food Labelling Regulations 2011 7
1 The FSA
1.1 Early support for Traffic Light labelling
The FSA announced a consultation exercise on 17 November 2005 on different ways of
presenting nutritional information on food packets.1 Two options were considered. One
option was the Traffic Light System where the product is colour coded according to whether it
is high in fat, sugar and salt, with red for high levels, amber for medium and green for low
levels. The other option was Guideline Daily Amounts (GDAs), where the levels of several
nutritional elements are compared with the guideline amounts for daily consumption. After a
consultation exercise, on 9 March 2006 the FSA not only recommended the Traffic Light
System, but also lined up retailers Waitrose, Sainsbury and ASDA in support.2
1.2 Support for a compromise label, March 2010
After it became clear that manufacturers and some retailers would not voluntarily accept the
Traffic Lights System, the Food Standards Agency recommended that its Board accept a
compromise label:
The Agency has today published a paper, which will be discussed at an open Board
meeting next week, setting out proposals for front-of-pack (FOP) nutrition labelling. The
Agency is proposing a flexible approach to implementing a single front-of-pack label to
help consumers make healthier choices when they buy food.
In March 2006 the Agency recommended a set of principles for FOP labelling that
would help consumers easily understand the levels of fat, saturated fat, salt and sugars
in food products. Currently, the majority of UK food manufacturers and retailers are
voluntarily using FOP schemes.
The various FOP labels being used meet some or all of the Agency‟s existing
recommendations in how the amount of each nutrient (fat, saturated fat, salt and
sugars) is displayed. Some schemes also use colours other than the Agency‟s
1
FSA Press Notice, Agency consults on front of pack labelling scheme to help consumers make healthier
choices, 16 November 2005
2
Food Standards Agency Press Release, Board agrees principles for front of pack labelling, 9 March 2006
http://www.food.gov.uk/news/newsarchive/2006/mar/signpostnewsmarch
2
3. recommended 'traffic lights' or use colours as a design feature simply to highlight the
different nutrients: for example, green for fat and yellow for salt.
An independent evaluation of the effectiveness of these schemes was published in
May 2009. This robust study found that the co-existence of different FOP labels
confused consumers. It concluded that the words „high, medium and low‟ were
understood best, and combining this text with traffic light colours and percentage
Guideline Daily Amounts (% GDAs) would enable more people to make healthier
choices easily. However, consumers in 'citizens‟ forums' subsequently run by the
Agency, particularly liked traffic light colours as an 'at a glance' cue. In the light of this
evidence, together with feedback from a public consultation, the Agency has
developed proposals to implement a single approach to FOP labelling.
The Board paper proposes that the way information about the amount of fat, saturated
fat, salt and sugars in a product is presented should use three elements: traffic light
colours, text and % GDAs. Some companies are already using this approach whereas
others are using FOP schemes that provide some of these elements. To assist the
transition to this single approach, some flexibility has been included within the
proposals, which allow a minimum of two elements [to] be used initially.3
That decision partly reflected consumer views on the need for a single system of labelling but
also wanting a greater range of information than is contained in the Traffic Lights System.4
2 Tesco and food manufacturers support for nutritional signposts
Tesco and several major food manufacturers support a different system of nutritional
labelling. Tesco explained its system of signposts in November 2005:
The signposts clearly show the amount of salt, fat, saturates, sugar and calories in a
serving of each product in grams. Crucially, labels also show how much of the
guideline daily amount this makes up – so customers can get an idea of how this fits
into their diet as a whole…By separating the key nutrients the labels help shoppers
monitor any or all of the areas they are concerned about depending on the individual
eg salt if they have high blood pressure or calories if they are watching their waistlines.
The simple lay out means it is easy for customers to stay within their recommended
amount without doing complicated calculations.5
On 9 February 2006 five of the UK‟s largest food firms announced their own plan, also with
GDAs, similar to the Tesco scheme.6 Welcoming this initiative, Tesco explained why it did
not favour the Traffic Light System:
Earlier customer research by Tesco found that Traffic Light labelling is simplistic and
could mislead customers for example; both cola and apple juice would be colour coded
amber for sugar – this is likely to confuse customers who are choosing between these
products. Tesco also found that „Red‟ is taken by customers to mean stop/danger
rather than warning/consider and could mean that people eliminate certain foods from
their diet. Whereas by separating the key nutrients in a simple format the labels help
3
FSA News Release, Agency pushes proposals for better labels, 5 March 2010
4
FSA News Release, Citizens' forum findings on nutrition labelling, 28 January 2010
5
Tesco Press Release, Tesco underlines commitment to providing customers with clear nutritional labelling, 16
November 2005
6
Nestle Press Release, Leading food manufacturers unite on common front-of-pack nutrition labels,
9 February 2006
3
4. shoppers to monitor parts of the diet that they are concerned about e.g. salt if they
have high blood pressure.7
3 European Commission favours Guideline Daily Amounts
In January 2008 the European Commission perhaps complicated the position:
The European Commission has come out in favour of a system of food labelling
opposed by the UK regulator. The commission is proposing it should be mandatory to
have guideline daily amounts on the front of packs - a system backed by some UK
supermarkets. But the UK Food Standards Agency favours a traffic light system,
where red means fat or sugar levels are high. (…)
The commission said the draft regulation was simply setting out general requirements
on how nutritional information on calorie content and fat, sugar and salt levels should
be displayed. If approved by EU ministers, the proposal would require that the energy,
fat, saturated fat and carbohydrates content of food per 100mg or per portion are
displayed clearly on the front of the packet. The labelling would also have to include
the proportion of those contents in relation to the recommended daily allowance of
each one. But the commission said there was still scope for each country to promote
additional national schemes "provided they do not undermine the EU rules".8
It will not be easy to reach agreement within the EU, with many MEPs opposed to the
Commission‟s idea of allowing national labels, amongst other aspects of the scheme.
However, in August 2009, German health insurance firms sent an open letter to the
European Commission and the German Government calling for EU-wide Traffic Light
labelling.9
4 The National Institute for Clinical Excellence
In June 2010 NICE published a report, Prevention of cardiovascular disease at population
level.
Recommendation 6 Product labelling
Clear labelling which describes the content of food and drink products is important
because it helps consumers to make informed choices. It may also be an important
means of encouraging manufacturers and retailers to reformulate processed foods
high in saturated fats, salt and added sugars. Evidence shows that simple traffic light
labelling consistently works better than more complex schemes .
Policy goals
Ensure the Food Standards Agency‟s integrated front-of-pack labelling system is
rapidly implemented.
Ensure labelling regulations in England are not adversely influenced by EU
regulation.
To achieve this, the evidence suggests that the following are among the measures that
should be considered.
What action should be taken?
7
Tesco Press Release, Nutritional signposts welcomed by customers, 9 February 2006
8
“EU backs rival food label scheme”, BBC News Online, 30 January 2008
9
“German health insurance schemes call for traffic lights”, EU Food Law, 28 August 2009 p1
4
5. Establish the Food Standards Agency‟s single, integrated, front-of-pack traffic light
colour-coded system as the national standard for food and drink products sold in
England. This includes the simple, traffic light, colour-coding visual icon and text
which indicates whether food or drink contains a „high‟, „medium‟ or „low‟ level of
salt, fat or sugar. It also includes text to indicate the product‟s percentage
contribution to the guideline daily amount (GDA) from each category.
Consider using legislation to ensure universal implementation of the Food
Standards Agency‟s front-of-pack traffic light labelling system.
Develop and implement nutritional labelling for use on shelves or packaging for
bread, cakes, meat and dairy products displayed in a loose or unwrapped state or
packed on the premises. The labelling should be consistent with the Food
Standards Agency‟s traffic light labelling system.
Ensure food and drink labelling is consistent in format and content. In particular, it
should refer to salt (as opposed to sodium), the content per 100 g and use kcals as
the measure of energy.
Continue to support the Food Standards Agency in providing clear information
about healthy eating.
Ensure the UK continues to set the standard of best practice by pursuing
exemption from potentially less effective EU food labelling regulations when
appropriate.
5 Andrew Lansley announces a new approach
The Guardian reported on 8 July 2010 a speech by Andrew Lansley:
Food and alcohol companies will fund government's healthy lifestyle ad campaign in
exchange for a 'non-regulatory approach'
Beer companies, confectionery firms and crisp-makers will be asked to fund the
government's advertising campaign to persuade people to switch to a healthier lifestyle
and, in return, will not face new legislation outlawing excessively fatty, sugary and salty
food, the health secretary, Andrew Lansley, announced today... Lansley told a
conference of public health experts that he wanted a new partnership with food and
drink firms. In exchange for a "non-regulatory approach", the private sector would put
up cash to fund the Change4Life campaign to improve diets and boost levels of
physical activity among young people.(...)
Conceived by Labour, the Change4Life campaign was costed at £75m over three
years and was already backed by industry, with high street names such as Tesco,
Coca-Cola, Nestle and Pepsi all offering expertise and support. However, Lansley is
proposing a radical scaling back of the public contribution to allow "charities, the
commercial sector, and local authorities to fill the gap". (...)
Speaking to reporters after his speech to the Faculty of Public Health conference in
central London, Lansley said Change4Life would also be expanded, to cover alcohol
misuse which costs the NHS £17bn a year – the same as obesity, which now affects
one in four Britons.10
10
“No anti-junk food laws, health secretary promises”, Guardian, 8 July 2010
5
6. 6 Does nutritional labelling influences what people actually buy?
In February 2011, the Daily Telegraph reported on an American study that challenged the
benefits of nutritional labelling:
Researchers discovered that even though customers became more aware of how
much they were eating, it had little effect on what they purchased. Price and taste
were so powerful motivators that they counteracted any desire to be healthy, it was
concluded.
Dr Brian Elbel, who carried out the research for New York University, said that other
ways of reducing calorie intake were needed.
"It is important to understand that labelling is not likely to be enough to influence
obesity in a large scale way," he said.
Dr Elbel, and his team, carried out the research when New York City introduced a
blanket policy of calorie labelling at all its fast food outlets. He compared how much it
changed eating habits compared with similar outlets nearby in New Jersey that did not
have to label their food.
He found that teenagers and parents of young children, questioned at the door,
claimed they were more aware of how many calories they were buying and that it did
influence their decision. But an analysis of their receipts showed that they continued to
eat the same calories as counterparts where there was no labelling.
Dr Elbel and his colleagues gathered receipts and surveys from 427 parents and
teenagers at fast-food restaurants both before and after mandatory labelling began in
July 2008. The study did not find a change in the number of calories purchased at
fast-food restaurants after labelling went into effect. Teenagers purchased about 725
calories and parents purchased about 600 calories for their children.
The way food tastes was considered the most important reason that teenagers bought
it, while price was a consideration for slightly over 50 per cent. Just over a quarter of
the group said that they often or always limited the amount of food they ate in an effort
to control their weight. The study also reported that most teenagers underestimated
the amount of calories they had purchased, some by up to 466 calories.
The study was published in the International Journal of Obesity.11
7 Government policy since the 2010 election
Secretary of State Andrew Lansley stated his support for GDA rather than traffic lights in
evidence to the Health Committee on 20 July 2010:
Q39 David Tredinnick: Let us talk about the labelling of food and obesity. I think you
said, Secretary of State, that you favour the Guideline Daily Amounts whereas the
Food Standards Agency and NICE have come out clearly in favour of traffic lights. It
seems to me that the traffic light system of labelling food is very easy to understand on
a packet. I put it to you that most people have not got time to read instructions on the
back of a packet, they want a very simple system. If we are actually going to reduce
obesity in this country we need to recognise that the way to stop getting fat is to stop
eating fat and we need to make it simple. I would like you to comment on that, please.
11
“Calorie labelling has no effect on food choices”, Daily Telegraph, 15 February 2011
6
7. Mr Lansley: You will recall in November 2004 the previous government published a
White Paper where they said what they wanted was a single traffic light system where
it was not even traffic lights in relation to each of sugar, fats, saturated fats, salt,
calories, et cetera. I objected to that and the reason I objected was very straightforward
I thought that would have the risk of seriously distorting the nature of the information
which is provided and would be misleading. The view I took then in November 2004
was we should focus on encouraging people to have a good diet, not just to try and
categorise foods as "good" or "bad". The Labour Government subsequently
abandoned the thought of a single traffic light and moved to multiple traffic lights.
You said that the Food Standards Agency were in favour of traffic lights as distinct from
GDA but, in fact, based on their interpretation of the evidence they received their most
recent view is that what they are looking for is a front of pack food labelling system
which combines Guideline Daily Amounts and traffic light or visual symbols alongside
some textual information about the relative level of ingredients. If you were to say what
did I think about all of that, I have been on the record for years saying that the kind of
approach adopted, for example, by Asda and McCain, which combined GDA and traffic
lights, was the system I favoured.
The point, however, is we have had a government that has been talking about this and
the FSA have been talking about it, but just go out in a range of supermarkets and tell
me is there any consistency. No, there is not, so it has not worked, has it? We have no
power ourselves to mandate this. The European Union are considering the nature of a
directive. The shape of the directive is clearly from their point of view around
recommended daily amounts. Frankly, we will be doing well, which would be my
objective, if we get an opportunity through the European Union for there to be a clear
legal framework for Guideline Daily Amounts in relation to all the right components to
be specified on the front of pack in the right way with the ability for us on a voluntary
basis, on a national basis, to have a traffic light system alongside.12
On 15 March 2011, the Department of Health published the Public Health Responsibility
Deal. Pledges developed by businesses and others under this Deal are intended to
complement, not replace, Government action.
Food pledges include:
F1. Out of home calorie labelling – We will provide calorie information for food and non
alcoholic drink for our customers in out of home settings from 1 September 2011 in
accordance with the principles for calorie labelling agreed by the Responsibility Deal.
One in six meals, and around 20% of men‟s and 25% of women‟s energy respectively,
comes from food eaten outside of the home. The provision of out-of-home calorie
labelling is intended to give people some of the information they need to make
healthier choices more often when eating out, and to encourage out-of-home food
businesses to make healthier options more available.
8 EU Food Labelling Regulations 2011
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL of 25 October 2011 on the provision of food information to consumers, requires
some mandatory and some voluntary nutritional information.
The Food Standards Agency summarised the food nutrition rules, including those for
voluntary schemes:
12
Evidence of the Secretary of State to the Health Committee, 20 July 2010, HC 2010-11
7
8. Nutrition labelling: 'back of pack' information will become mandatory on the majority of
prepacked foods, and it will be possible to voluntarily repeat on „front of pack‟
information on nutrients of importance to public health. It will also be possible to
provide voluntary nutrition information in the 'front of pack' format on food sold loose
(eg on deli counters) and in catering establishments. In addition, there remains scope
for businesses to use Guideline Daily Amounts (GDAs) based on reference intakes
specified in the regulations and (subject to certain conditions) additional forms of
expression and presentation.13
The following exchange in October 2011 shows different views on the new regulations:
Asked By Baroness Oppenheim-Barnes
To ask Her Majesty's Government whether they are supporting the new food
nutritional labelling regulations approved by the European Parliament on 6 July;
and, if so, why.
The Parliamentary Under-Secretary of State, Department of Health (Earl Howe):
My Lords, we welcome the new regulation. The UK has led the way in Europe in
improving nutritional information for consumers. Access to nutritional information
supports consumers in choosing a balanced diet and can help in controlling calorie
intake. The regulation meets our main negotiating objectives and will give the UK
freedom to maintain and build on existing practice.
Baroness Oppenheim-Barnes: My Lords, I am a little astonished by that response. Is
my noble friend aware that I have campaigned for many years in your Lordships'
House for clear, uniform food labelling on pre-packaged goods for easy comparison?
The FSA produced such labelling, which I understand was approved by all five Select
Committees but was rejected by the EU, which has now produced something futile,
pathetic and unenforceable, to put it mildly. Does my noble friend agree that it is time
for the proverbial worm to turn and to tell the EU that we do not want its version-we
prefer our own?
Earl Howe: My Lords, I am not sure that I would accept the epithets that my noble
friend has applied to this regulation. We have led the way in these negotiations. It is
true that it has taken some time but we have come away with most, if not all, of our key
objectives met. Nutritional information will now be displayed in a consistent manner on
the back of all pre-packed foods, which is a major plus. A voluntary approach has been
secured for front-of-pack nutrition labelling and for non-pre-packed foods, including
those sold by caterers. It will also be made easier for alcohol companies to include
energy information on their products on a voluntary basis. This will give people the
information they need to make informed choices about what they eat and drink, which
is the whole idea.14
13
Food Standards Agency, Providing Food Information for Consumers, 2011
14
HL Deb 17 October 2011 cc6-7
8