Food labelling

Question 1

Labelling must not be false or misleading

Answer 1

-

Question 2

All ingredients must be listed

Answer 2

In descending order according to weight percentage

Question 3

Safety relevant info must be provided

Answer 3

-

Question 4

Labelling regulations covers all information provided in connection with the product:

Answer 4

• texts and pictures on package
• text on advertisements (written or spoken)
• info provided by staff

Question 5

Food must correspond to it’s description

Answer 5

It is an offence to sell to the purchaser’s prejudice any food or substance not of nature or quality demanded by the purchaser

Question 6

Required info on:

Answer 6

• “Use by” = substantial safety risk after relatively short time
• “Best before” = slow loss of quality with time, no safety risk for unspoiled product, even after the expiry date

-Instructions for storage and preparation, to ensure safety
Examples: ‘Keep refrigerated’, ‘Do not re-heat’

-E-numbers and category for additives (listed among ingredients)
Example: E162 betanin (colorant) = beetroot extract

• Compositional claims such as “Extra fruit” etc.: only allowed if actual amount/100g is provided on label
• A named ingredient (e.g. strawberry) must be a major source of taste, unless clearly accompanied by the word “flavouring”

Question 7

Some terms are protected and may only be used after authorisation or certification:

Answer 7

Organic
Protected Designation of Origin (PDO)
Protected Geographical Indication (PGI)
Traditional Speciality Guaranteed (TSG)

Question 8

Protected Geographical Indication (PGI)

Answer 8

In the case of the PGI (Protected Geographical Indication) the geographical link must occur in at least one of the stages of production, processing or preparation. Furthermore, the product can benefit from a good reputation

Question 9

Protected Designation of Origin (PDO)

Answer 9

A PDO (Protected Designation of Origin) covers the term used to describe foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how
Cornish Clotted Cream

Question 10

Organic Food

Answer 10

must be produced according to the principles defined in Regulation (EC) No 834/2007, including certification by an accredited organisation.

Question 11

Traditional Speciality Guaranteed (TSG)

Answer 11

does not refer to the origin but highlights traditional character, either in the composition or means of production
Mozzarella

Question 12

Foods must be produced exclusively from ingredients that are themselves food or have been approved as safe food additives

Answer 12

Definitive foods: horses, sails

Definitive non-foods: cats, maggots, tulips

Question 13

Approved additives

Answer 13

E-numbers 100-199: Colours
E-numbers 200-299: Preservatives
E-numbers 300-399: Antioxidants
E-numbers 400-499: Stabilisers
E-numbers 500-599: Acids, bases and salts
E-numbers 600-699: Flavour enhancers
E-numbers 900-999: Processing aids

Question 14

It is illegal to add any substance without an E-number to food, since this may pose a health risk.

Answer 14

-

Question 15

Nutrition claims

Answer 15

Any statement referring to the content of nutrients in the food

Question 16

A nutrient can only be highlighted on the label if it is on the approved list (annex to Regulation EC 1924/06) and if the food provides a substantial amount in one serving: >15% of RDI

Answer 16

-

Question 17

Health Claims

Answer 17

Any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health

• can be linked to nutrient or specific product
• should supply a sufficient dose
• must be approved by EFSA and the EU Commission after application.

Question 18

Evidence required for approval of health claims

Answer 18

• documentation sufficiently strong to establish cause and effect relationship between intake of substance and disease risk reduction
• human intervention trial(s), with same substance in same dose as (intended) reasonable consumption
• may be supplemented and supported by, but not replaced with, evidence from epidemiological studies, animal trials and in vitro studies

Question 19

Food supply chains: Most food passes through several different enterprises

Answer 19

-Primary producer:
Farmer, fisher, hunter etc.

-Processors
Change and/or combine ingredients to make food

-Intermediaries
Transport, storage, trade, retailers, caterers etc.

-Consumer

Question 20

Issues for complex food supply chains

Answer 20

Competition lower prices
Lack of transparency diffuse responsibility
Unequal bargaining power unfair trade
Pressure from authorities and the press  focus on legal aspects  “blame culture”
Well controlled procedures and contracts  less waste and better quality  more satisfied consumers