terezia sinkova food labelling legislation - health aspects -
TRANSCRIPT
Terezia Sinkova
Food labelling legislation
- health aspects -
WHO, Almaty 2002 Food labelling legislation: health aspects 2
Labelling means
Declaration of meeting legislative requirements
i. e. information on food safety and health protection
Possibility for consumers to choose food products according to nutrition information
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Labelling
is the primary means of communication between producer and seller of food and the purchaser and consumer.
should: be correct, clear, explicit and understandable for
consumers avoid misleading of consumers
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Codex Alimentarius
to ensure fair trade practices
to protect health of consumers
standards
+ guidelines
Codex general standard for labelling of prepackaged foods
Codex general standard for labelling of food additives when sold as such
Codex general standard for labelling foods for special dietary uses
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Codex general guidelines on claims CAC/GL 1-1979 /Rev. 1991/
Prohibited claimse.g.: Food is an adequate source of all essential nutrients /if not accepetd by appropriate authorities/, Food is suitable for use in prevention, treatment or cure of a disease, ....
Potentially misleading claimsMeaningless claimsClaims of Good Hygienic Practice, e.g. „wholesome“, „healthful“,...
Conditional claims /allowed at particular conditions/e.g.: „natural“, „home made“, religious preparation /Halal, Kosher,.../...
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Codex general standard for labelling of prepackaged foods CODEX STAN 1-1985 /Rev. 1-1991/
Definitions General principles Mandatory labelling Optional labelling Presentation of
mandatory information
e.g. Date of manufacture Durability information Ingredient Food additive .....
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Codex general standard for labelling of prepackaged foods CODEX STAN 1-1985 /Rev. 1-1991/
Definitions General principles Mandatory labelling Optional labelling Presentation of
mandatory information
Prohibition of false or misleading labelling
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Codex general standard for labelling of prepackaged foods CODEX STAN 1-1985 /Rev. 1-1991/
Definitions General principles Mandatory labelling Optional labelling Presentation of
mandatory information
Name of food List of ingredients Net content and drained
weight Name and address
/producer, distributor, importer,.../
Country of origin Lot identification Minimum date of durability Storage instructions Instructions for use
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List of ingredients - declared on the label
Any substance, including a food additive, used and present in the final product
Ingredients in descending order Foods and ingredients causing
hypersensitivity /cereals containing gluten, fish and fish products,.../ - always declared
Food additives: class titles + specific name or numerical identification
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Traceability information
Name and address /producer, distributor, importer,.../
Country of origin Lot identification
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Durability information
Date of minimum durability /best before/
Use-by date /recommended date of last consumption/
Foods that can be spoiled by microorganisms and threaten health of consumers
Important: instructions for storage
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Durability information
Is not required for: Fresh fruites, vegetables, potatoes Wines, liquers and beverages with 10 % or more by
volume of alcohol Bakers´wares which are normally consumed within
24 hours of their manufacture Vinegar Food grade salt Solid sugars Confectionery products and chewing gum
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Codex general standard for labelling of prepackaged foods CODEX STAN 1-1985 /Rev. 1-1991/
Definitions General principles Mandatory labelling Optional labelling Presentation of
mandatory information
Any information if it is not in conflict with the mandatory requirements and with the general principles
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Codex general standard for labelling of prepackaged foods CODEX STAN 1-1985 /Rev. 1-1991/
Definitions General principles Mandatory labelling Optional labelling Presentation of
mandatory information
General /e.g. label will not become separated from the container,.../
Language /a supplementary label with complete mandatory information/
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Additional mandatory requirements
Quantitative labelling of ingredients - If labelling/description a food stresses
presence of one or more valuable ingredients- If labelling stresses low content of one or more ingredients
Irradiated foods- If a food was treated with ionizing radiation- If an irradiated raw material or product is used as an ingredient
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Labelling of organically produced foods
Codex guidelines for production, processing, labelling and marketing of organically produced foods CAC/GL 32-1999
Additional requirements/recommendations to those of the Codex general standard for labelling of prepackaged foods
indications related to a method of agricultural production
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Codex general standard for labelling of food additives when sold as such CODEX STAN 107-1981
Applies also to food „processing aids“
Name of each FA present /a list/ Proportion of individual FAs Preparation: a list of ingredients in descending order of
proportion Mixture of flavourings: name of each flavouring Minimum durability: „Will keep at least untill....“ Statement „For Food Use“ Instructions on keeping and use Net content, name and address, country of origin,...
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Codex general standard for labelling foods for special dietary usesCODEX STAN 146-1985
Structure similar like above.
Declaration of nutrition information: Amount of energy per 100 g or 100 ml expressed in
kilocalories /kcal/ and kilojoules /kJ/ Numer of grammes of protein, available
carbohydrate and fat per 100 g or 100 ml Total quantity of those specific nutrients or other
components which provide essential feature for the special dietary use per 100 g or 100 ml
Specified quantity of the food as suggested for consumption
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Codex guidelines of nutrition claimsCAC/GL 23-1997Codex guidelines on nutrition labellingCAC/GL 2-1985 /Rev. 1-1993/
Presentation of nutritional properties Only essential nutrients with Nutrient Reference
Values Food must be a significant source of the nutrient Function claim – based on scientific consensus No statement that the nutrient would afford a cure or
treatment for or protection from disease.
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Codex guidelines of nutrition claimsCAC/GL 23-1997
Conditions for claims related to dietary guidelines or „healthy diets“:
Existence of dietary guidelines - officially recognized by the national authority
Food itself should not be described as „healthy“ Food may be described as a part of „healthy diet“ if
the label carries a statement relating to food pattern of eating described in the dietary guidelines
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Codex guidelines for nutrition claims – claims related to dietary guidelines or health
Table of conditions for nutrient contentsSelected example:Cholesterol – low: 0,02 g/100 g /solids/
0,01 g/100 ml /liquids/ - free: 0,005 g/100 g 0,005/100 ml
- and, for both claims: less than 1,5 g saturated fat/100g
0,75 g saturated fat/100 ml and 10 % of energy of
saturated fat
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Latest trends
EU: Special regulations for labelling of
novel foods, novel food ingredients and novel food additives
those containing or consisting of or produced from genetically modified organisms
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How to develop national legislation on food labelling
General labelling provisions /as mentioned above/ – related in generally to any food – should be mentioned in a horizontal part of legislation
Additional specific labelling provisions – related only to specific product /or group of products/ - should be included where needed.
Example: Each vertical chapter of Food Codex SR contains a part considering special labelling requirements in addition to those given in the horizontal provisions.
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Special labelling requirements- example 1
SR Food Codex, Chapter 7 /horizontal: Foods for special dietary uses/, Part 7: Foods for diabetics
1/ In addition to provisions of the 2nd Chapter of the Food Codex, a trade name of food for diabetics should contain:
Identification „Food for diabetics“ Contents of energy expressed in kJ or kcal/100 g or /100 ml Contents of proteins, fats and utilizable saccharides expressed in: g/100 g, or g/100 ml Contents of vitamins and minerals expressed in mg/100 g or /100 ml Information on sources and types of sacharides Warning that the food may have a laxative effect if daily intake of alcoholic sugar, being a
part of the food, will extend 20 g2/ Following additional information may be introduced: „Food does not contain sucrose“ /if the food does not contain natural sucrose/ Symbol: a red stripe
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Special labelling requirements
- example 2
SR Food Codex, Chapter 24 /vertical/, Part 6: Coffee
Trade name of roasted coffee composed from one sort should be identified with both - the name of sort and method of technological processing while geographic origin may be introduced, e.g. „Roasted ground Brasil decaffeinated coffee“
Trade name of roasted coffee composed from more sorts should be identified as „a mixture“ together with identifying individual sorts and method of technological processing.
Trade name of flavourized coffee should contain a name of flavouring, e.g. „Roasted genuine Brasil coffee with strawberry flavour“
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