KEY ELEMENTS OF

FOOD LABELLING

AND PACKAGINGAn Academic presentation by

Dr . Nancy Agnes , Head , Technical Operations ,

FoodResearchLab

Group : www .foodresearchlab .com

Email : info@foodresearchlab .com

Name of the Food

Ingredients In The Product

Information On Allergens

Ingredients Are Listed Quantitatively

Net Weight Of The Product

Date Labelling And Storage Conditions

Conclusion

Today's Outline

Food labels and packaging must satisfy

the following food labelling

requirements information by law:

Food packaging and labelling should

include the food's name must be

mentioned and not deceptive.

Always utilize the legal name. You can

use a customary name in the absence

of a legal name.

This could be a brand name that has

become well-known among consumers

through time.

Name of the Food

Contd...

We should also provide a descriptive name for the

food if there is no customary name.

This must be satisfactorily descriptive to tell the

consumer of the food's genuine nature and

distinguish it from similar goods. Most products get

into this group and will need a descriptive name.

You must mention the procedure in the tile if you

have processed product in any way, such as smoked

bacon, salted peanuts, or dried fruit.

Suppose your food product has two or more ingredients

(including water and additives).

In that case, you must include them in the food packaging

label all under the header "Ingredients" or another

appropriate heading that consists of the word "ingredients."

Ingredients must be mentioned in weight order, with the

principal component listed first, based on the amounts

required to prepare the cuisine.

Some items, such as fresh fruits and vegetables, carbonated

drinks, and single-component foods, are excluded from the

requirement to display an ingredient list.

Ingredients In The Product

Contd...

Allergens required by law to be declared as

ingredients in a food product must be identified

and highlighted in the ingredients list.

On the label, you should emphasize allergies by

using a different font, style, background colour, or

bolding the text.

This allows consumers to learn more about the

components in packaged meals, which is

beneficial for persons who have food allergies or

intolerances and must avoid particular foods.

Information On Allergens

Ingredients Are Listed

Quantitatively

(a) occurs in the food's name or is commonly

connected with it by the consumer;

(b) the labelling in words, drawings, or graphics

is emphasized; or

It informs consumers on the percentage of specific

ingredients in a food product. This is required when

the following item or group of elements is involved

Contd...

c) is necessary for identifying food and distinguishing it from goods with which it

may be confused due to similar names or appearances.

The quantity of an ingredient or a group of elements must be indicated as follows:

Be expressed as a percentage that reflects the amount of the component or

ingredients at the moment of application;

Appear in or directly next to the food's name or in the ingredient list concerning

the ingredient or category of ingredients in question.

Net Weight Of The

Product

To comply with the Food Information

Regulations, all packaged foods weighing

more than 5g or 5ml must display the net

quantity on the nutrition facts label.

The drained net weight of foods

packaged in liquid (or an ice coating) is

required.

Contd...

In the case of foods, the net quantity statement is not required:

(a) that are subject to significant volume or mass losses and are sold by

number or weighed in the presence of the buyer;

(b) unless they are herbs or spices, have a net quantity of less than 5 g or

5 ml;

(c) generally sold by the number, if the number of goods can be seen

and counted from the outside or, if not, is specified on the labelling.

Date Labelling And

Storage ConditionsFood labels must include a 'best before'

or 'use-by date to indicate how long items

can be kept and how they should be

stored.

On the container or product label, food

firms must provide their name and

address. It has to be one of the following:

MANUFACTURER'S NAME AND ADDRESS

Contd...

The name of the company under which the food is sold;

Or the address of the company that imported the food

The address you offer should be a physical address where your company can

be reached by mail.

You can't use a phone number or an e-mail address. Food labelling companies

should include the place and company of manufacture.

Giving consumers an address allows them to contact the maker if they have a

problem with the product or want to learn more about it.

If necessary, instructions on properly preparing and cooking the food, including

heating in a microwave oven, must be included on the label.

If the item needs to be heated, the oven temperature and cooking time will usually be

specified.

The necessary nutrition statement must be presented in a specific format and

include energy and six nutrient values.

The data must be expressed in units per 100g/ml (containing both kJ and kcal for

power), and the nutrition statement must adhere to the minimum font size standards.

INSTRUCTIONS FOR PREPARATION

DECLARATIVE NUTRITION

Contd...

Particular food and beverage products are subject to specific labelling regulations. If

your products contain any of the following ingredients, you must inform the

customer.

sweeteners or sugars

aspartame and colourings

liquorice

caffeine

polyols

ADDITIONAL CRITERIA FOR LABELLING

There are many common errors to avoid during the food labelling process and including

these additional points helps reduce them.

Conclusion

When food matches its description,

it is said to be authentic.

Consumers should have the correct

information to make confident and

informed food choices based on diet,

allergies, personal taste, or cost.

Contd...

Food that is mislabeled deceives the consumer

and puts makers or traders in an unfair

competitive position.

Everyone has the right to know if the food they

bought corresponds to the label's description.

One of our responsibilities is to help avoid food

mislabeling and misleading descriptions.

Maintaining compliance with changing market and

regulatory demands necessitates food product

certification.

Food Research Lab provides various food product

certifications, food labelling guidelines, monitoring, and

auditing services to meet the food labelling

requirements

Food Research Lab Provides

Product Certification & Local

Regulation Guidelines Services

+44- 161 818 4656

UNITED KINGDOM

+91 9566299022

EMAIL

INDIA

info@foodresearchlab.com

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