Updates on Nutrition Labeling and Claims Regulations in the Philippines by Helena S. Alcaraz, RND, Msc, Food & Drug Administration, Philippines.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
The benefits and risks associated with functional foods and nutraceuticals are presented in the presentation. Also, way-forward is captured in light of the risks.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Nutrition Labeling and Claims: Regulatory Updates in Indonesia, by Siti Maemunah, National Agency of Drug and Food Control.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
The benefits and risks associated with functional foods and nutraceuticals are presented in the presentation. Also, way-forward is captured in light of the risks.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Nutrition Labeling and Claims: Regulatory Updates in Indonesia, by Siti Maemunah, National Agency of Drug and Food Control.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
This presentation was provided by UBM Conferences, as part of their upcoming "Food Import Regulatory Standards Forum" - 24 May 2013. To learn more, visit: www.foodimportregulations.com
This series compares and demystifies basis for health claims on food products as prescribed by the United States Code of Federal Regulations (CFR) Title 21 Section 101.14 and the equivalent Indian regulation, ‘Food Safety and Standards (Claims and Advertisement) Regulations, 2018’. Part I focused on the basis for health claims and concluded with food-health relationships – calcium and vitamin D with osteoporosis. Part II discussed the relationships between Fat and Cancer, Sodium and Hypertension and Saturated Fat, Cholesterol and Heart Disease. Part III discussed the relationships between Potassium, Blood Pressure and Stroke and also touched upon some of the unique nutrient-health relationships stipulated in the FDA regulation.
http://www.unileverfoodsolutions.co.za/our-services/your-menu/Seductive_Nutrition | In the food service industry, it is important to understand food labels. Not only will this ensure that you prepare delicious meals, but also correctly list ingredients on menus. Understanding food labelling will ensure that your guests remain happy.
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
Importance of nutritive labelling in modern world.
Labeling products not only provides crucial information and instructions to consumers but can also help your product stand out. Packages and labels communicate how to use, transport, recycle or dispose of the package or product.
Labelling and Display Regulations, 2020.pdfEquinoxLab
Equinox is a leading FSSAI Approved & NABL Accredited Food, Water & Air Testing Lab with 16+ years of experience. With a PAN-India presence, we are also Industry Leaders in Food Safety Auditing and FoSTaC Training.
The PPT describes all about the packaged food and food labelling and their regulations. It further describes why food labelling is necessary. For knowing more about Food packaging visit here https://testing-lab.com/food-testing/food-packaging-material-te/
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
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
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
Updates on Nutrition Labeling and Claims Regulations in Vietnam by the Vietnam Food and Drug Administration.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
Similar to Philippines Nutrition and Labelling Claims 2015 (20)
This presentation covers (1) Social impact of tourism; (2) Effects of globalization on tourism development; (3) Sex tourism and exploitation of women; and (4) Trends and issues shaping tourism and hospitality development.
Explore the Association for Vertical Farming infographics surrounding the topic of Urban and Vertical Farming. For more information, visit the Vertical Farming website: https://vertical-farming.net/
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
2. Mandatory Nutrition Labeling
uAO 2014-0030-Revised Rules and Regulations
Governing the Labeling of Prepackaged Food
Products Further Amending Certain Provisions of
AO No. 88-B s. 1984 or the Rules and
Regulations Governing the Labeling of
Prepackaged Food Products Distributed in the
Philippines and for Other Purposes
3. NUTRITION LABELING
u Nutrition facts shall be presented in tabular form
u All nutrient quantities shall be declared in relation to the
average or usual serving in terms of slices, pieces or a
specified weight or volume.
4. Nutrition Labeling
u Declaration of nutrients can be expressed in unit per serving or
% Recommended Energy and Nutrient (RENI) Intake or both.
u Locally manufactured food products intended for local
consumption shall also indicate the corresponding RENI values
in actual percentage expressed in whole numbers.
u Nutrients present in amounts less than 2% of the RENI shall be
indicated by the statement “contains less (or symbol “<“) 2% or
by an asterisk referring to this statement.
6. Nutrition Labeling
u For purposes of computing the nutrient content expressed in
terms of % RENI the computation shall be be based on RENI for
male adults (19-29 yrs old). In cases of food products intended
for a specific group, RENI values shall be based on that age
group and such fact shall be indicated on the label.
u Actual nutrient values or content must be consistent with the
nutrient label declarations.
u The values used in nutrient declaration should be weighted
average values derived from analyses of a product being
labelled.
8. Nutrition Labeling Exemptions
u Foods for Special Dietary Uses and Foods for Special Medical Purposes
covered by a separated guideline or Codex Standard
u Bottled drinking water
u Prepackaged foods in multi units retail packages such as candies with
surface area of less than 10cm2 when sold together with the primary
packaging.
u Foods served or sold in restaurants which are not labeled or
prepackaged; available to the consumer for immedicate consumption.
u Foods that contain insignificant amounts of all nutrients to be listed in
nutrition labeling (e.g. Coffee and most spices, flavor extract, food
color, etc.) as determined by FDA
9. Nutrition Labeling Exemptions
u Foods sold from bulk containers except products covered by
mandatory fortification provided that nutrition information is
provided at point of sale.
u Foods for infants and young children such as infant formula, follow up
formula which should follow their own labeling standard
u Alcoholic beverages
u Other products that maybe identified by the FDA through appropriate
issuance.
10. FRONT OF PACK LABELING
Front of Pack for Energy Value is being implemented on a
voluntary basis. The total amount of energy and the
corresponding % RENI are declared in the front panel of the
label.
Each serving
contains
60 kcal
10% RENI
11. FDAAdvisory
u FDAAdvisory was issued to serve as consumer tips on the use of front
of pack label for making healthy dietary choices.
12. NUTRITION AND HEALTH CLAIMS
u The rules on any use of nutrition claims or health
claims in food shall be covered by the rules of
B.C. 2007-002 (Guidelines on the Use of Health
and Nutrition Claims in Food) based on the Codex
Guidelines.
13. NUTRITION CLAIMS
u The only nutrition claims allowed are those relating to the
energy, protein, carbohydrate, fat and its components,
fiber, sodium, vitamins and minerals with Nutrient
Reference Value (NRV)
u The NRV is based on the latest Recommended Energy and
Nutrient Intakes (RENI)
14. NUTRIENT CONTENT CLAIMS
u Nutrient content claims should conform to the Table of
Conditions for nutrient content.
Example:
Claim Conditions (not > than)
Low Fat 3 g per 100 g (solids)
1.5. g per 100 ml (liquids)
Fat Free 0.5 g per 100 g (solids)
or per 100 ml (liquids)
15. COMPARATIVE CLAIMS
CONDITIONS FOR COMPARATIVE CLAIMS:
u State the amount of difference in the energy value or
nutrient content. Indicate the following:
a) The amount of difference related to the same quantity
(%, fraction or amount). Full details should be given. (ex.
30% less sodium than the regular variant)
b) The identity of the food to which the food is being
compared
16. HEALTH CLAIMS
CONDITIONS FOR HEALTH CLAIMS:
u Must be based on current relevant and scientific facts and
the level of proof is sufficient to support the claimed
effect and the relationship to health.
u Must be acceptable to the competent authority where the
food is sold.
u The claimed benefit should arise from the consumption of
a reasonable quantity of the food or food constituent.
17. Other Conditions for Health Claims
u If the claimed benefit is attributed to a nutrient with
established reference value, the food should be:
1. Source of or high in the nutrient/constituent
2. Low in or reduced in or free of the nutrient/food
constituent
u Only those essential nutrients for which Nutrient
Reference Values (RENI) have been established should be
the subject of a nutrient function claim
18. Other
Health claims
• Should have a clear regulatory framework for
qualifying and/or disqualifying conditions for
eligibility to use. Claims that increase the risk of
disease or adverse health-related conditions are
prohibited.
- Must have a validated method to quantify the
food constituent that forms the basis of the claim.