Education
Phase 3
Food labelling
Labelling
Pre-packaged foods have information on their labels which can help
consumers choose between different foods, brands, or flavours.
Much of the information must be provided by EU law.
• Directive 2000/13/EC on labelling, presentation and advertising of
foods applies until 12/12/2014
• Regulation (EU) No 1169/2011 on the provision of food
information to consumers will apply from 13/12/2013 (sometimes
referred to as EU FIC)
Information for consumers
The following information must appear by law on food labels:
• the name of the food;
• weight or volume;
• ingredient list;
• allergen information;
• genetically modified (GM) ingredients;
• date mark and storage conditions;
• preparation instructions;
• name and address of manufacturer, packer or seller;
• place of origin;
• lot (or batch) mark;
• nutrition information (from 2016 onwards).
Additional information may also be provided, such as cooking instructions or
serving suggestions.
The name of the food
It is important that the name of the food must be clearly stated and not be
ambiguous or misleading.
If the food has been processed in some way, the process must be included
in the title if it would be misleading not to, e.g. dried apricots, salted peanuts,
smoked bacon.
The name must also describe the differences between apparently similar
products. For example, ‘fruit yogurt’ differentiates it from yogurt using
artificial flavourings.
Sometimes foods have made up names, e.g. ‘Bonzo’ which give no
information about what is in them or how they have been processed.
In such cases, a description of the food must be given.
Weight or volume
The weight or volume of the food must be shown on
the label. By comparing the weight with the price of
different brands, consumers can make sure that they
are getting value for money.
Some foods tend to be sold in standard amounts e.g.
butter and bread.
Ingredients
All of the ingredients of a product are listed in descending
order of weight, according to the amounts that were used to
make the food. Food additives and water must also be
included in the list if they have been added.
The amount of ingredients used in a product will also be stated
where:
• The ingredient (e.g. prawn curry) or category of ingredients
(e.g. vegetable pie) appears in the name of the food.
• It is usually associated with that name by the consumer e.g.
lamb in shepherds pie.
• It is emphasised by the labelling in words, pictures or
graphics.
• The ingredient is essential to characterise the food.
Allergen information
Within the European Union, any of the 14 foods listed on the
following slide used in a pre-packed food, need to be emphasised in
the ingredients list (e.g. bold, capitals, highlighting). An allergy advice
statement may also be used to direct consumers to the ingredient list
for allergen information.
This enables consumers to understand more about the ingredients in
pre-packed foods and are helpful for people with food allergies and
intolerances who need to avoid certain foods.
The 14 foods are:
• celery;
• mustard;
• cereals containing gluten (such as
wheat, barley, rye and oats);
• nuts (such as almonds, hazelnuts, walnuts,
Brazil nuts, cashews, pecans, pistachios and
macadamia nuts);
• crustaceans (such as lobster and
crab);
• peanuts;
• eggs;
• sesame seeds;
• fish;
• soybeans;
• lupins;
• sulphur dioxide and sulphites (preservatives
used in some foods and drinks) at levels above
10mg per kg or per litre.
• cow’s milk;
• molluscs (such as mussels and
oysters);
Genetically modified (GM) ingredients
The presence of genetically modified organisms (GMOs) or ingredients produced from
GMOs must be indicated on the label. For GM products sold 'loose', information must
be displayed immediately next to the food to indicate that it is GM. Small amounts of
approved GM ingredients (below 0.9% for approved GM varieties) that are accidentally
present in a food do not need to be labelled.
Foods produced with GM technology (e.g. cheese produced with GM enzymes) and
products such as meat, milk and eggs from animals fed on GM animal feed do not have
to be labelled.
Storage conditions and ‘use by’ mark
The label must say how long foods should be kept and how to
store them. Following storage instructions can prevent food from
spoiling too quickly, reduce the risk of food poisoning and help to
make sure that it tastes and looks its best when it is eaten.
Foods which spoil quickly (i.e. are highly perishable) such as
cooked meat and fish have a ‘Use by’ date. If kept for too long
these foods can cause food poisoning even though they may not
taste odd.
Name and address of packer and seller
The name and address of the manufacturer, packer or seller must be stated on
the label.
Consumers can then contact the manufacturer if they have a complaint about a
product or if they wish to know more about it.
Preparation instructions
Instructions on how to prepare and cook the food must be given on
the label, if they are needed. If the food has to be heated, the
temperature of the oven and the cooking time will usually be stated.
Instructions may also be given for heating in a microwave oven. These
instructions should make sure that the food tastes its best and that it
will be thoroughly heated to a core temperature of 72°C to help
minimise the risk of food poisoning.
Place of origin
The label must show clearly where the food has come from if it would be
misleading not to show it, for example, a tub of ‘Greek Yogurt’ which was
made in France.
The European Union has created three systems to promote and protect
regional food products. These include the Protected Designation of Origin
(PDO), the Protected Geographical Indication (PGI), and the Traditional
Specialty Guaranteed (TSG).
Lot or batch mark
A lot mark is a code which is required by law to appear on the label. It helps to
identify batches of food in the event that they need to be recalled by the
manufacturer, packer or producer.
A date mark is sometimes used as a lot mark. Lot marks may be indicated by
the letter ‘L’.
Pre-packed red meat and meat products, for example, must carry traceability
information for identification of the product through the supply chain back to
the farm.
Other information
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Other information which may appear on the label includes:
bar codes;
nutrition information (mandatory from 2016 onwards) and front of
pack labelling schemes;
organic certification;
food assurance schemes;
vegetarian certification (e.g. Vegetarian Society Approved in the
UK).
Bar codes
Many food labels have a bar code and number on them.
This is not required by law, but bar codes are a quick and easy way of identifying
items especially at supermarket checkouts where the scanner can also identify other
information such as the price.
Bar codes are also used for stock control in shops and warehouses.
Nutrition information
At the moment, foods and drinks do not have to provide nutrition information on
packaging (unless they make a nutrition or health claim about the product). Where
information is given, some rules have to be followed.
However, provision of information will become compulsory in the near future and, as
described later, there will be some small changes to the format required.
Current labelling regulations in Europe
The current rules specify the nutrients that can be included. The information has to
be presented per 100g/ml, but could also be provided per portion.
Format 1: ‘Big 4’
Energy
Protein
Carbohydrate
Fat
(kJ and kcal)
(g)
(g)
(g)
Format 2: ‘Big 4 and Little 4’
Energy
(kJ and kcal)
Protein
(g)
Carbohydrate
(g)
of which sugars
(g)
Fat
(g)
of which saturates
(g)
Fibre
(g)
Sodium
(g)
Further information can be added to labels such as the amounts of polyunsaturates,
monounsaturates, starch, cholesterol, vitamins or minerals.
New labelling regulations in Europe
A new Regulation covering all aspects of food labelling, including
the size of the letters on packaging, came into force at the end of
2011.
It will make providing nutrition information on the back of
packaged foods compulsory from 2016 (previously it was optional
unless a nutrition or health claim was made).
The format of nutrition labels will change slightly under the new
rules and companies can start to use the new format straightaway,
although the old rules (known as the Food Labelling Regulations)
remain legal until 2014.
New labelling regulations in Europe
Reference intakes
The new regulations feature Reference Intakes. Reference intakes for energy and
other selected nutrients are shown below:
Energy or nutrient
Reference Intake
Energy
8400kJ/2000kcal
Total fat
70g
Saturates
20g
Carbohydrate
260g
Sugars
90g
Protein
50g
Salt
6g
Nutritional information can be provided as a percentage of the Reference
Intake.
New labelling regulations in Europe
Current back of pack nutrition panel
New back of pack nutrition panel
Per 100g
Per 100g
Energy
1500kJ/356kcal
Protein
9.9g
Fat
7.4g
Carbohydrates
58.1g
of which saturates
1.1g
of which sugars
16.8g
Carbohydrates
58.1g
Fat
7.4g
of which sugars
16.8g
of which saturates
1.1g
Protein
9.9g
Fibre
8.9g
Salt
Sodium
Below 0.1g
Energy
1500kJ/356kcal
Below 0.1g
Note that fibre, monounsaturates,
polyunsaturates, polyols, starch and certain
vitamins and minerals present in defined,
significant amounts can also be added to the
panel but it is not compulsory.
New labelling regulations in Europe
Nutrients will have to be listed in a certain order – energy (both in kJ and kcal) and the
amounts of fat, saturates, carbohydrates, sugars, protein and salt (in place of ‘sodium’
which is no longer permitted).
The information has to be given in per 100g/ml but can additionally be given:
• Per portion or per consumption unit (e.g. per slice)
• As % Reference Intakes
Information of the following nutrients can be provided in a voluntary basis: mono and
poly-unsaturates, polyols, starch and fibre. Information on certain approved vitamins and
minerals can be listed if present in significant amounts.
If a nutrition claim is made it becomes mandatory to give information about that nutrient
even if it is not listed in the regulation. For example if the claim ‘high in omega 3’ was
made then the amount of omega 3 per 100g would have to be given.
Nutrition and health claims
Very prescriptive regulations on nutrition and health claims are now in force across the
European Union.
General claims about benefits to overall good health, such as ‘healthy’ or ‘good for you’,
will only be allowed to be used if accompanied by an appropriate and approved claim.
This means that more general claims must be backed up by an explanation of why the
food is ‘healthy’ or what makes it a ‘superfood’.
Labels are not allowed to claim that food can treat, prevent or cure any disease of medical
condition. These sorts of claims can only be made of licenced medicines.
Nutrition claims
A nutrition claim is any claim which states, suggests or implies that a food or drink has
particular beneficial nutritional properties. These claims must be from the approved
Regulation (EC) 1924/2006 on nutrition and health claims, which are scientifically
substantiated allowing people to have full trust in their legitimacy. There are certain
conditions around the usage of each nutrition claim.
Examples of approved nutrition claims:
• Low fat (less than 3g of fat per 100g food);
• High fibre (at least more than 6g of fibre per 100g food);
• Reduced sugar (30% less than the original product);
• Source of vitamin C (at least 15% of the recommended daily allowance for vitamin C).
Health claims
A health claim is a statement about the positive effect a product can have on health.
Claims appearing on food labelling have to be approved by the European Food
Safety Authority (EFSA).
Examples of health claims include:
• Calcium is important for the maintenance of normal bones.
• Beta-glucans contribute to the maintenance of normal blood cholesterol levels.
• Iron contributes to the reduction of tiredness and fatigue.
Front of pack nutrition labelling
Providing front of pack nutritional information remains voluntary, however many food
manufacturers choose to display nutritional information on the front of pre-packaged food and
drinks.
Front of pack labels allows consumers to:
• Check what their food contains – how much energy, fat, saturates, sugar and salt the food
provides, plus how much of their Reference Intake this contributes to;
• Compare foods they buy with other similar foods;
• Monitor their portion size;
• Focus on nutrients important to them;
• See how individual foods can fit into a balanced diet;
• Choose the foods that best suit their needs.
Each serving of Edam (30g) contains:
Energy
400kJ
95kcal
Fat
Saturates
Sugars
Salt
7.0g
4.7g
0g
0.8g
5%
10%
24%
<1%
13%
of an adult’s Reference Intake
Typical values (as sold) per 100g: Energy 1325kJ/320kcal