Food labelling introduction Flashcards

1
Q

Food Labelling

A

Accurate and informative labels on foods are a major part of consumer protection.
* Food labels help consumers to select foods based on aspects of health and quality
* Educating clients about food labels allows them to avoid unhealthy products/ foods
* Food labels appear on all processed foods
* Brochures and posters provide similar information for fresh foods (fruit, vegetables, meat)

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2
Q

How to read a label for better health

A
  • What types of fats/oils are used? Trans fats?
  • How much sugar/salt per serving?
  • Are there additives/preservatives/artificial colours?
  • Is the food nutrient-dense or calorie-dense?
  • GMO?
    “Don’t eat anything your great grandmother wouldn’t recognise as food” – Michael Pollan
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3
Q

Name

A
  • Clearly stated on packaging.
  • Includes name/address of manufacturer
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4
Q

Made -up name

A
  • Must not be misleading
  • E.g. Naming something real fruit yoghurt, if there is no fruit at all is not allowed
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5
Q

Processing

A
  • Must include processing method, e.g. dried figs, roasted Peanuts
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6
Q

Weight/Volume

A
  • If packed in liquid – drained weight
  • Enabled comparison of price per weight of similar products
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7
Q

Preparation and storage instructions

A
  • ‘Best before’ or ‘Use by’ date
  • Temperature, time, method of storage. Before/after opening
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8
Q

List of ingredients

A
  • Must include all ingredients (Including water and additives)
  • Listed according to the weight of each ingredient
  • Starts with highest weight ingredient
  • Sometimes listed as percentage of the weight of food
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9
Q

Percentage of an ingredient

A

Along with the ingredients list, the percentage of an ingredient must be shown if:
* It is highlighted by labelling or a picture, e.g. ‘extra blueberries’
* It is mentioned in the name of the product, e.g. ‘blueberry and apple pie’
* If consumers would generally connect an ingredient with the product, e.g. fruit in summer pudding

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