Just the facts
These days, food products are supplied with labels, product descriptions and quality marks in response to consumer demand to know more about what they are eating. Consumers want to be able to make informed lifestyle choices. Authorities on both sides of the Atlantic too are setting ever-stricter standards for the food industry with regard to the transparency of their products and production processes.
Transparency begins with HACCP certification. Each link in the food chain 'from farm to fork' has to have an identification and registration system for all incoming and outgoing product batches. Then, food products are required to have clear and concise labels. There are regulations on both sides of the Atlantic governing what can and cannot be included on food product labels. The basic information required on a product label includes the product name, ingredients and quantities, shelf-life expiry date and of ever growing in importance are nutrition facts about the product.
Labels were not introduced in the US until after 1974, and then only on a voluntary basis. But it soon became clear that the information they provided created more confusion than understanding - if the font was even legible, that is. So new guidelines for food labeling were introduced over the years. Labels became clearer and more consistent, and so safer and much more consumer-friendly.
The facts
In Europe, food labeling is governed by EU regulations that are binding on the Member States, while in the USA, food labeling is regulated by the Food, Drug and Cosmetic Act. Pre-packed foods for consumer use must also meet the requirements of the Fair Packaging and Labeling Act.
Information on food labels should be clear and concise and thus in no way misleading to consumers. EU regulations also state that food labels must not contain any misleading information about the properties and effects of the food product. No claims can be made about food properties that could prevent, treat or cure any disease or aliment. The directive requires that labels state factual information.
- Brand name
- Ingredients
- Quantity or categories of ingredients (percentage).
- Net quantity
- Shelf-life expiry date
How to read a nutrition label
Nutrition labels must be quick and easy to read to enable shoppers to make informed food choices for a healthy diet. Therefore, all information must be printed legibly and indelibly on the packaging. Here is how to read a nutrition label for a food product sold in the USA.
Portion or serving size (1). All nutrition facts are based on one serving (expressed in grams) together with the number of servings in the container or packet.
Calories (2). This is a measure of energy per serving and the label also stated the amount of fat from different sources per serving.
Nutrients (3 and 4). The amount of different macro and micro-nutrients in a serving together with the percentage of the FDA recommended daily intake or allowance.
Footnote (5). This provides recommended daily allowance for nutrients that need to be limited such as fats, sodium and fiber.
Quick guide to daily value (6). What is a high and what is a low percentage value.
This article was originally published in Websanen, Wessanen’s online magazine, issue 9 (March 2005)
|
|