The document provides guidance on food labeling, nutrition information, and the importance of these elements in the food service industry, particularly in terms of addressing obesity concerns. It details the nutritional contents required on food packaging, such as serving size, energy content, fats, carbohydrates, and sodium levels, and emphasizes the need for chefs to understand this information to make healthier choices for consumers. Additionally, it discusses the responsibilities associated with labeling and the significance of informed decision-making for public health.

1. 1
your
MENU
Helping you
and your
team to be
compliant
Food labelling, ingredients
and legislation

2. 2
The UFS Food Labelling Guide 2012 is published by:
Unilever South Africa (Pty) Ltd.
15 Nollsworth Crescent, La Lucia Ridge
La Lucia Ridge Office Estate
La Lucia
4051
www.ufs.com
Copyright © 2012
This work is the property of Unilever South Africa (Pty) Ltd.
This work is protected under the Berne Convention. In terms
of the Copyright Act 98 of 1998, no part of this work may
be reproduced or transmitted in any form or by any means,
electronic or mechanical, including photocopying, recording
or by any information storage and retrieval system without
permission in writing from Unilever South Africa (Pty) Ltd.
Whilst every effort has been made to ensure that
the information published in this work is accurate,
Unilever South Africa (Pty) Ltd, the editors, publishers
and printers take no responsibility for any loss or
damage suffered by any person as a result of the
reliance upon the information contained therein.

3. 86
Nutrition table
There are 1 billion overweight adults and a staggering
300 million cases of obesity worldwide. This figure is
expected to rise to 1.5 billion by 2015 unless everyone,
including the food service industry, takes action now.
In South Africa, 68% of the population is overweight
and 33% are considered obese.
As chefs and operators, you can play a big part
in trying to reverse this trend.
For instance, the nutrition table explained in this
chapter can help you compare products, so you
can choose the best food choices for your guests.

4. 87
The key nutrients of food are listed in the nutrition
table on the pack.
Nutrition tables are required on all pre-packed foods
that make a nutritional claim.
The nutrition table will help you compare these key
nutrients and serving sizes, whilst some packs will
also include information on percentage daily intake.
Serving size
Nutrition information should be listed per 100g or
100ml product and by the recommended serving
size. The serving size is the amount of product that
is generally used per one serving. For example 50g
of dry soup is used to make one serving.
Chapter 5 Nutrition table
Good to know
Although the package might actually
contain several servings, nutritional
facts in tables are usually based on just
one serving. Always look at the serving
size of the product and how many
servings you are actually consuming.
For instance, if the serving size is 250ml
but the pack contains 500ml of product,
this means there are 2 servings per
pack. Therefore the nutritional
information on the label per serving
will be 2 times more if the entire pack
is consumed.

5. 88
Percentage daily intake
Some food products also list
percentage daily intake
information.
This information is a guide to
what percentage of the total
recommended daily amount of
key nutrients is in a serving,
based on a predetermined kJ per
day diet. It should be used as
a guide to the total amount of
energy and key nutrients that a
typical healthy adult should eat
in a day.
Energy
This is the amount of energy that the food contains. Energy is
written either in Kilojoules (kJ) or Calories (kcal). In South Africa,
energy is written as KJ, however you may see labels with Kcal, to
convert. 1 calorie = 4.12 kilojoules. The energy content of foods
depends on the amount of carbohydrates, fats and proteins
present in the food. One kcal from fat is the same as one from
sugar. But 1g of fat delivers more energy per gram (9kcal/g) than
alcohol (7kcal/g), protein (4kcal/g) and carbohydrates (4kcal/g).
Did you know?
Fat free doesn’t mean Kilojoules or
Calorie free. Lower fat items may
have as many Kilojoules/Calories
as full fat versions because these
items may contain a high level of
added sugar.

6. 89
Protein
Protein is expressed in grams, and is essential
for growth and repair of body tissues.
Carbohydrate
Carbohydrate is expressed in grams; this
value is the total value of carbohydrates
in the product. The body turns carbohydrate
into fuel for the body.
Total sugar
Total sugar is expressed in grams. This is
the amount of carbohydrate in the product
that is made up of sugar (mono – and
disaccharides).
Chapter 5 Nutrition table

7. 9090
Total fat
Total fat is expressed in grams. This is the total
amount of all the different kinds of fat in the
product. Fat has many important functions
in the body. It is a source of energy, provides
essential fatty acids and helps us absorb fat
soluble vitamins A, D, E and K.
Saturated fat
Saturated fat is expressed in grams. This is
the amount of fat in the product that is made
up of only saturated fats. Saturated fats are
known as ‘bad fats’ because they increase
the bad (LDL) cholesterol in your blood.

8. 91
Good fat versus bad fat
People tend to think of fat as bad,
but that’s not entirely true. Some
fats are good for you. Not only do
they have important nutritional
benefits, they also make your
food taste good. Fats are a source
of energy and some help keep
your heart healthy, and provide
essential building blocks for all
the cells in your body. This means
we need to be aware of how much
and what kinds of fat we eat.
Good fats: There are two kinds of
unsaturated fats: polyunsaturated
(found in oily fish, plant oils,
margarine, mayonnaise) and
mono-unsaturated (found in olive
oil, nuts, avocado).
Bad fats: Saturated fats and Trans
fats. Too much ‘bad’ fat (found in
butter, fatty meats, cheese, full
cream dairy products) in your
diet is one of the main causes of
elevated cholesterol. Too much
cholesterol in your blood can
increase the risk of heart disease.
91
Chapter 5 Nutrition table

9. 92
Sodium
Total sodium is expressed in milligrams (mg).
Sodium is a component of salt and adds flavour to
foods. The body needs sodium to maintain water
balance and for muscle and nerve activity.
If you know the sodium content of a food, you
can estimate its salt content: salt = sodium x 2.5.
Did you know?
The World Health Organisation (WHO)
recommends no more than 5g of salt (2000mg
of sodium) per day, whereas the average content
of daily salt intake for South Africans is between
9 and 12 grams.
Eating too much salt is one of the strongest
risk factors in the development of raised blood
pressure, and this risk increases with age.
Worldwide, one in four adults (26%) has high
blood pressure, and approximately 8 million
deaths are attributed to it annually.

10. 93
Dietary fibre
Dietary fibre is expressed in grams. Dietary
fibre or sometimes roughage (ruffage) is the
indigestible portion of plant foods. Fibre helps
to maintain a healthy bowel function and gut
health and plays a role in satiety.
Chapter 5 Nutrition table

11. 94
FAQs
Why should I read the nutrition table?
• Unilever Food Solutions first World Menu Report (WMR) ‘What’s in your
food?’* showed that your guests want to know more about the food they
are eating when out of home. They would like to know where the food was
sourced from, how it was prepared, what the ingredients and food additives
are, and the energy and nutrient content. The first World Menu Report also
showed that guests would like chefs to be able to answer their questions on
the food prepared for them. By knowing what is stated in the nutrition table
you are well prepared to answer the questions of your guests, e.g. regarding
energy content and/or fat.
• According to the latest research, there are 1 billion overweight adults
and a staggering 300 million cases of obesity worldwide. This figure is
expected to rise to 1.5 billion by 2015 unless everyone, including the food
service industry, takes action now. In South Africa, 68% of the population is
overweight and 33% are considered obese.
• As chefs and operators, you can play a big part in trying to reverse this trend.
The nutrition information can guide you to make healthier choices for your
guests and even enables you to make comparisons between products in
order to make more informed decisions.
*Visit www.ufs.com to view the Unilever Food Solutions World Menu Reports.
Below are some frequently asked questions from a chef’s
perspective concerning nutrition tables found on pack

12. 95
How do I know if the products I use are nutritious?
There are various ways to check if a product is nutritious:
• The nutrition information can guide you to make healthier choices when
comparing the nutrition table between products.
• Some food products also list percentage daily intake information. This
information is a guide to what percentage of the total recommended daily
amount of key nutrients is in a serving, based on a predetermined kJ per
day diet. It should be used as a guide to the total amount of energy and key
nutrients that a typical healthy adult should eat in a day.
• There are also health logos which can be labelled on food products if certain
nutrition criteria is fulfilled. In South Africa the Heart and Stroke Foundation
(www.heartfoundation.co.za) gives food producers and manufacturers the
opportunity to use, under licence, the Heart Mark for approved products.
Why is salt not mentioned in the nutrition table?
• Labelling guidelines in South Africa stipulate that salt must be represented
on pack in its pure Sodium value.
• Salt consists chemically of the molecules sodium and chloride in a specific
ratio. When you know the sodium value of a product you can estimate its
salt content by using the formula below.
400mg Sodium = 1000mg (1 gram) of Salt
i.e. Grams Sodium x 2.5 = Grams Salt
Chapter 5 Nutrition table

13. 9696

14. 97
I have seen ‘as prepared’ nutritional information on some
packs. What is the meaning of nutrition values for the prepared
product and how are they different from the values per 100g?
• ‘As prepared’ nutrition information is labelled on the pack of some
dehydrated products which need to be prepared before they can be consumed.
The nutrition values per 100 g/ml prepared product reflect the nutritional
value that the consumer would eat when consuming 100 g/ml.
• Prepared product, in some cases, is just water added to dry product to
rehydrate a dehydrated product, e.g. jus, soup, bouillon.
What is the difference between nutrition data labelled
per 100g and per serving?
• All nutrition labelling needs to include information per 100g/ml of the
product as it is sold on the shelf (i.e. not after preparation). Because all those
foods bearing nutrition information stipulate values per 100g/ml it is easier
to compare different products for their nutrition content.
• Serving Size is the weight of product that would generally be used per
serving. For example: 50g of dry soup is used to make one serving which is
the amount in grams that would be used by a consumer for a single serving.
Nutrition information per serving gives an indication of how much energy
and key nutrients are consumed per one portion of the food.
Do all products have to bear a nutrition table on pack?
• In South Africa it is only mandatory to label the nutrition table on pack if a
nutrition claim is made (eg. High in Calcium). If a nutrition table is included
on pack it has to adhere to the design stipulated in the respective regulation.
However, Unilever is pro-actively labelling nutrition information on the
majority of its products. By doing this we provide all relevant nutrition
information of our products in a transparent way.
Chapter 5 Nutrition table

15. 242
Data sources
The Consumer Protection Act
South African Government Online, 2012. What is
the Consumer protection Act. [Online] http://
www.info.gov.za [Retrieved on 10 October 2012]
Eldin Food Consulting, 2012. Your Specialist in
Food Safety and Labelling. [Online] http://www.
eldin.co.za [Retrieved on 10 October 2012]
A Guide to the Consumer Protection Act, PDF
Online, 2012. What is the Consumer Protection
Act? [Online PDF] http://www.restaurant.org.za/
pdf/A_Guide_To_The_Consumer_Protection_Act.
pdf [Retrieved 10 October 2012]
Understanding food labels
South African Department of Health, 2012. Food
Control – Legislation [Online] http://www.doh.
gov.za/ [Retrieved 4th December 2012]
Food ingredients & additives
The Multilingual Food Information Site, 2012.
Food Additives. [Online] http://www.food-info.
net [Retrieved 20 August 2012]
European Food Information Council, 2012. Focus
on Food Additives. [Online] http://www.eufic.org
[Retrieved 20 August 2012]
US Food and Drug Administration, 2012. Food
Additives. [Online] http://www.fda.gov [Retrieved
20 August 2012]
Food and Agriculture Organization of the United
States, 2012. [Online PDF] http://www.fao.org/
food/food-safety-quality/scientific-advice/jecfa/
jecfa-additives/en [Retrieved 20 August 2012]
L. K. Mahan; S. Escott-Stump. Krause’s Food,
Nutrition and Diet Therapy. Elsevier. 11th
edition. 2004
E. Whitney; S. Rady Rolfes. Understanding
Nutrition. Wadsworth Publishing. 11th
edition. 2007
REGULATION (EC) No 1333/2008 OF THE
EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 16 December 2008 on food additives
http://eur-lex.europa.eu/LexUriServ/LexUriServ.
do?uri=OJ:L:2008:354:0016:0033:en:PDF
COMMISSION REGULATION (EU) No 1129/2011
of 11 November 2011 amending Annex II
to Regulation (EC) No 1333/2008 of the European
Parliament and of the Council by establishing
a Union list of food additives http://eur-lex.
europa.eu/LexUriServ/LexUriServ.
do?uri=OJ:L:2011:295:0001:0177:En:PDF
Dietary requirements
Food Allergy and Anaphylaxis Network, 2012.
Common Food Allergens. [Online] http://www.
foodallergy.org [Retrieved 4th December 2012]
European Food Information Council, 2012. Focus
on Food Allergens. [Online] http://www.eufic.org
[Retrieved 4th December 2012]
The Food Allergy Initiative, 2012. Food Allergies
Overview. [Online] http://www.faiusa.org
[Retrieved 4th December 2012]
National Health Service, 2012. Living With
Allergy. [Online] http://www.nhs.uk [Retrieved
4th December 2012]
Canadian Food Inspection Agency, 2012. Food-
Consumer Centre – Food Allergies. [Online]
http://www.inspection.gc.ca [Retrieved 4th
December 2012]
Allergy Society of South Africa, 2012. Page for
Patients. [Online] http://www.allergysa.org
[Retrieved 4th December 2012]
The Anaphylaxis Campaign, 2012. Food and
Catering. [Online] http://www.anaphylaxis.org.
uk [Retrieved 4th December 2012]
The British Allergy Foundation, 2012. Types
of Allergies. [Online] http://www.allergyuk.org
[Retrieved 4th December 2012]
Statistics South Africa. Census 2001. 10th
October 2001. http://www.statssa.gov.za/
census01/html/default.asp [Retrieved 30th
October 2011]
Statistics South Africa. Mid-year population
estimates 2010. http://www.statssa.gov.za/
publications/P0302/P03022010.pdf [Retrieved
23rd July 2010]

16. 243
The Vegetarian Society, 2012. Food – Help for
Caterers. [Online] http://www.vegsoc.org/page.
aspx?pid=506 [Retrieved 4th December 2012]
The British Diabetic Foundation, 2012. Caring
for People with Diabetes. [Online] http://www.
diabetes.org.uk [Retrieved 4th December 2012]
The American Heart Association, 2012. Getting
Healthy – Nutrition Centre. [Online] http://www.
heart.org [Retrieved 4th December 2012]
Nutrition Education Services – Oregon Dairy
Council, 2012. Dash Diet Eating Plan. [Online]
http://www.dashdietoregon.org [Retrieved
4th December 2012]
Islamic Food and Nutrition Council of America,
2012. Food Service Kit. [Online] http://www.
ifanca.org [Retrieved 4th December 2012]
KIR Kosher Food Certification, 2012. What
Does Kosher Mean? [Online] http://www.
koshercertification.org.uk/whatdoe.html
[Retrieved 4th December 2012]
Nutrition table
The World Health Organisation, 2012. Health
Topics – Nutrition. [Online] http://www.who.int
[Retrieved 4th December 2012]
World Health Organization. Diet, nutrition and
the prevention of chronic diseases. Report of a
Joint WHO/FAO Expert Consultation. Geneva,
WorldHealth Organization. 2003 (WHO Technical
Report Series, No. 916)
Symbols and logos
Heart and Stroke Foundation South Africa,
2012. Healthy Heart. [Online] http://www.
heartfoundation.co.za [Retrieved 15
November 2012]
SASSI – The Southern African Sustainable
Seafood Initiative, 2012. [Online] http://www.
wwfsassi.co.za [Retrieved 15 November 2012]
Marine Stewardship Council, Certified
Sustainable Seafood, 2012. [Online] http://
www.msc.org [Retrieved 15 November 2012]
Fairtrade Label South Africa, 2012. What is
Fairtrade. [Online] http://www.fairtradelabel.org.
za [Retrieved 15 November 2012]
Proudly South African, 2012. What is Proudly
South African? [Online] http://www.proudlysa.
co.za [Retrieved 15 November 2012]
Storage
Colorado State University-Extension, 2012.Food
Storage for Safety and Quality. [Online] http://
www.ext.colostate.edu/pubs/foodnut/09310.htm
[Retrieved 04 December 2012]
Clemson University Cooperative Extension
Service and Oregonian Food Day, 2012. Food
Storage Chart - Food Storage Guidelines – Shelf
Life of Food - Refrigerator & Freezer Storage
Chart. [Online] http://whatscookingamerica.net/
Information/FreezerChart.htm [Retrieved
04 December 2012]
Help With Series, 2012. Guide to home
refrigeration and the correct storage of
cooked and fresh food items.[Online] http://
www.helpwithcooking.com/food-storage/
refrigeration-tips.html [Retrieved 04
December 2012]
Center for Foodservice Learning, 2010 – 2011.
Storing Food Safely - Home Storage Practices.
[Online] http://www.food-safety-and-you.com/
StoringFoodSafety.html [Retrieved 04
December 2012]
When in Doubt – Throw it Out!, Fight Bac
Campaign, USDA. Refrigerator and Freezer
Safety. [Online] http://www.wvu.edu/~exten/
infores/pubs/fypubs/136.wlg.pdf [Retrieved
04 December 2012]
Help With Series, 2012. How to test an egg’s
freshness, see if your egg’s are fresh, 2001-2012.
[Online] http://www.helpwithcooking.com/
egg-guide/fresh-egg-test.html [Retrieved 04
December 2012]

17. 244
Storage continued...
Answers Corporation, 2012. Is it safe to eat expired
canned food? [Online] http://wiki.answers.com/Q/
Is_it_safe_to_eat_expired_canned_food [Retrieved 04
December 2012]
University of Nebraska-Lincoln, 2012. Refrigerated
and Freezer Storage. [Online] http://food.unl.edu/
web/safety/refrigerator-freezer. [Retrieved 04
December 2012]
State Government of Victoria, 2012. Food safety –
storage. [Online] http://www.betterhealth.vic.gov.au/
bhcv2/bhcarticles.nsf/pages/Food_safety_storage.
[Retrieved 04 December 2012]
Still Tasty, 2012 . Three ways to defrost food safely.
[Online] http://www.stilltasty.com/articles/view/9.
[Retrieved 05 December 2012]
Favorite Freezer Foods, 2008-2011. Can you
refreeze food that thawed? [Online] http://www.
favoritefreezerfoods.com/refreeze-food.html
[Retrieved 05 December 2012]
State Government of Victoria, 2012. Food safety
when cooking. [Online]. http://www.betterhealth.
vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_safety_
when_cooking. [Retrieved
05 December 2012]
CBS Interactive, 2012. How long does fresh
fish keep in the fridge? [Online] http://chowhound.
chow.com/topics/276180
[Retrieved 05 December 2012]