Transcript Slide 1

European Food Information to Consumers Regulation
REGULATION (EU) No 1169/2011
• Brings together general food labelling and nutrition
labelling.
• Published in November 2011 – transition to the
new labelling rules underway.
• Most of the general labelling requirements apply
from 13 December 2014, with nutrition
declarations needed from 13 December 2016
Basic Principles
• High level of protection of consumers’ health &
interests
• Assist in the free movement of foodstuffs - Internal
Market
• Food information should not be misleading & be
provided in a clear, accurate & easy to understand
format for the consumer so they can make ‘informed’
choices
• Food businesses have responsibilities throughout the
food chain.
Definition of Food Information to Consumers
information concerning a food and made available
to the final consumer by means of
a label,
other accompanying material,
or any other means including modern
technology tools or verbal communication
List of mandatory particulars
a. name of the food*
b. list of ingredients (Physical condition or treatment,
Added proteins if of a different animal origin (meat
products/preps & fishery products)
c. “allergens”
d. Quantitative Indication(if necessary)
e. net quantity of the food*
f. date of minimum durability or "use by" date
g. any special storage conditions and/or conditions
of use
h. name or business name and address of the food
business operator
List of mandatory particulars
i)
country of origin or place of provenance where
provided for
j) instructions for use where it would be difficult to
make appropriate use of the food in the absence
of such instructions
k) alcoholic strength by volume for beverages
containing more than 1.2 % by volume of alcohol*
l) nutrition declaration
Lot number – separate rules
* On the same field of label
Additional mandatory information
• Substances causing allergies or intolerances
– The name of the substance as listed in Annex II
must be emphasised through a typeset that
clearly distinguishes it from the rest of the list of
ingredients, for example by means of the FONT,
style or background colour.
• INGREDIENTS: Wheat flour, water, eggs,
vinegar,….
EU list of allergens (new Annex II is
the same as previous Annex IIIA)
Peanuts
Nuts
Milk
Soya
Mustard
Lupin
Eggs
Fish
Molluscs
Cereals
containing
gluten
Sesame
Celery
Sulphur
dioxide
Shellfish
What’s on a label? –prepacked food
Emphasis of allergens in label
(Article 21)
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In an ingredient list
Allergen highlighted e.g.
– Peanuts
– Peanuts
– Peanuts
– Peanuts
– Peanuts,salt,butter,chocolate
– Peanuts
If no ingredient list then on the
wrapping with a statement e.g.
Contains Peanuts
Will need to be emphasized.
Name of allergen in ingredient
list (Article 21).
Ingredients: Wheat flour, casein
(Milk), sugar, water
Tahini(Sesame)
Tofu (Soya)
Albumen (Egg)
Lactose (Milk)
Whey (Milk)
Ghee(Milk)
Tilapia (Fish)
Prawn (Crustacean)
Oyster (Mollusc)
Yoghurt (Milk)
Cheese(Milk)
Butter (Milk)
Cream (Milk)
Derivative followed by allergen name.
BRC opting to use this format
Allergens (Article 21).
• Not required if allergen listed
in name of food
• Contains ‘...’ if no
INGREDIENTS list e.g. An
allergen may be used in
preparation of food that does
not need an ingredient list
e.g. Wine that contains
sulphites. This would require
the statement “Contains
sulphites.”.
Position on Advice Boxes
(Article 21).
• The allergen details
need to appear in
the ingredients list.
• Allergy Advice boxes
will disappear but
may be replaced
with a statement e.g.
“ Food allergens
are highlighted in
the ingredients list”
Old
New
Food allergens are highlighted
in the ingredients list.
Allergen information for loose food
(Article 44 (1A))
FBOs are required to provide
information on Annex II allergens
used in the preparation of foods.
This applies to FBO such as e.g.
• caterers,
• delicatessen,
• butchers,
• bakers,
• confectioners,
• stalls and vehicles selling
loose unwrapped food.
In addition manufacturers
supplying these FBOs also have
to provide the appropriate
allergen details relating to their
food.
Non-prepacked food
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The allergenic ingredient must be declared
Can use a contains statement, charts, tables etc.
e.g. Pasta – Contains: wheat, eggs
Consider accessibility of allergen information.
Signposting to where information could be found
when it is not provided written and upfront.
• Information and signposting should be where
consumer would expect to find allergen information
e.g. in a folder, on menu board, at till or on the menu
card
Food Allergies & Intolerances
Before you order your food and drinks,
please speak to our staff
if you have a food allergy or intolerance
Communication is key
Accuracy is dependent on correct labelling, updating
information, updating staff and consumers
• The person buying the food
• The person handling the food
• The person taking the order
• The person ordering the food
Regular reviews, keep information current
• Regularly review the ingredients information
• Where ingredients change, review the accuracy of the
recipe
• Do your garnishes or dressings change the allergenic
profile? Check!
Resources
Link: http://www.food.gov.uk/business-industry/allergy-guide/allergenresources
Material for schools
Allergy Adventures poster for children
Poster for secondary schools
Legibility – minimum font size
• Most frequent consumer complaint: small print on
labels
• minimum font size
– 1.2 mm (“x-height”)
– 0.9 mm largest surface < 80 cm²
• Commission expected to introduce rules - on other
aspects - for legibility
Distance selling
• In the case of foods offered for sale by means of
distance communication, mandatory food information
to be available before purchase is concluded and to
appear on the material supporting the distance selling
or be provided through other appropriate means
clearly identified by the food business operator
• All mandatory information to be available at the
moment of delivery
Scope of Regulation EU FIC
• Mandatory information applies to all food within
supply chain and all FBOs along that chain (charities
and fairs can be excluded provided that they are not
operating as a business)
• Transport (e.g inflight catering within MS) are
included within scope e.g to provide information on
allergens
• Mis-leading food information
• Responsibilities of the FBO: FIR changes
responsibility to:
– Operator under whose name a food is
marketed or imported.
– If FBO changes label they are liable for the
accuracy and safety and information must
not mislead the consumer.
– Business to Business communication; Duty
on all FBOs to cascade information to
ensure that the consumer can be accurately
informed.
EU FIC
Nutrition labelling
• Nutritional labelling will become mandatory for most prepacked
foods from 13 December 2016
• EU FIC also contains rules governing the provision of voluntary
nutrition information:
- “repeat” nutrition labelling on “front of pack” of
prepacked foods
- nutrition labelling for non-prepacked foods
- nutrition (energy) labelling for alcoholic drinks
• Manufacturers that voluntarily put a nutrition table on a label
must meet the requirements of EU FIC
• If a food makes a nutrition/health claim or if manufacturer adds
vitamins/minerals to food, must make nutrition declaration
• Nutritional labelling rules do not apply to Food Supplements or
Natural Mineral Waters
Exceptions to nutrition
requirements.
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Un processed single ingredient
Water/flavoured water
Herbs and spices
Salt and its substitutes
Table top sweeteners
Coffee
Herbal/tea/fruit infusions
Fermented vinegar
Flavours/additives/process
aids/enzymes.
Jam and setting compounds
Chewing Gum
Yeast
Packages < 25cm square
•
Food (inc handcrafted food)
directly supplied by manufacturer
of small quantities to final
consumer or to local retail
establishments directly supplying
the final consumer.
Voluntary Information – “front of
pack”
• Energy value or
• Energy value plus
–
–
–
–
Fats
Saturates
Sugar
Salt
Example
• Tabular preferable but if
space is limited it can be
linear.
• Information can be
repeated on Front of
pack (1.2mm font “x”
height).
– Energy Value
– Energy value plus
(fat, saturates,
sugars and salt)
Per 100g
Energy
kJ/ Kcal
Fat
g
Of which
saturates
g
Carbohydrate
g
Of which
sugars
g
Protein
g
Salt
g
Annex XV Nutrition Declaration
Per 100g
Energy
kJ/ Kcal
Fat
g
Of which
Saturates
Mono-unsaturates
polyunsaturates
g
Carbohydrate
g
Of which
sugars
g
Polyols
starch
g
g
fibre
g
Protein
g
Salt
g
Vitamins/ minerals
Units in Annex XIII
g
Additional Nutrition Information
• There is a list of vitamins and minerals in Annex 13
which may be declared and rules on significant
amounts. E.g. 15% NRV by 100g or 7.5% NRV per
100ml for beverages.
• Whilst nutrition information required on a per 100g/ml
basis is mandatory, there is allowance for additional
‘per portion’ information allowed voluntarily.
• % Reference Intake information may be provided
voluntarily on a per 100g/ml or per portion basis
If a nutrition claim is made about any of the
supplementary nutrient information then the
mandatory provisions apply.
Reference Intakes
Information on Reference Intakes (RI) and the contribution a nutrient
makes towards a RI(expressed as a percentage) can usually be found
on the back or side of packaging. The percentage RI is sometimes
repeated on the front of the pack.
Values
Reference Intake
Energy (kilojoules)
8400kj
Energy (kilocalories)
2000kcal
Total Fat
70g
Saturates
20g
Sugars
90g
Salt
6g
Table on which calculations are based taken from Regulation EU 1169/2011
Front of Pack Nutrition Labelling
Revised New label for FoP
• To balance what is best for consumers
through one, consistent label in UK
market
• Compliance with Regulation No.
1169/2011 (EU FIC)
• Support and ‘buy-in’ from food and drink
businesses across the UK
• Remains voluntary for businesses, but if
FoP is added it must comply with EU
FIC by Dec 2014
Front of pack labelling compliant
with Reg No.1169/2011
• Voluntary FOP information permitted on either:
- energy-only, or
- energy plus fat, saturates, sugars & salt
• Information can be provided ‘as sold’ or ‘as
consumed’
• Information can be provided per portion or per
100g/mls
• % Reference Intakes (%GDA) information can be
given on a per 100g/ml or per portion basis
• Additional forms of expression and presentation
are permitted, subject to certain
requirements.
To consider
• Colour coding remains with four nutrients- fat,
saturates, sugars and salt.
• Changes to thresholds for fat, total sugars
and salt.
• Separate thresholds for food and drink
• Energy- in kilojoules and kilocalories
• High, medium and low text optional
• Term ‘Reference Intake’ replaces GDA
Determining red, amber and green colour
coding
Criteria for 100g of food . Portion criteria apply for servings
greater than 100g
Text
Low
Medium
High
High
Colour code
Green
Amber
Red
Red
Fat
< 3.0g/100g
>3.0g to
<17.5g/100g
>17.5g/100g
>21g/portion
saturates
<1.5g/100g
>1.5g to
<5.0g/100g
>5.0g/100g
>6.0g/portion
Total sugars
<5.0g/100g
>5.0g and
<22.5g/100g
>22.5g/100g
>27g/portion
salt
<0.3g/100g
>0.3g to
<1.5g/100g
>1.5g/100g
>1.8g/portion
Criteria for drink (per 100ml)
Portion size criteria applies to portions greater
than 150ml
Text
Low
Medium
High
High
Colour code
Green
Amber
Red
Red
Fat
<1.5g/100ml
>1.5g to
<8.75g/ml
>8.75g/100ml
>10.5g/portio
n
Saturates
<0.75g/100ml
>0.75g to
<2.5g/100ml
>2.5g/100ml
>3g/portion
Total sugars
<2.5g/100ml
>2.5g to
>11.25g/100m >13.5g/portio
<11.25g/100m l
n
l
Salt
<0.3g/100ml
>0.3g to
<0.75g/100ml
>0.75g/100ml
>0.9g/portion
Thresholds
• The green/amber thresholds are aligned to
European Health claims legislation and
conditions of use for ‘low’ claims.
• The red/amber thresholds are set at 25% of
the RI per 100g/ml for food and 12.5% per
100ml for drink.(drinks are lower relative
nutrient density)
Portion Cap
• A portion cap is applied where a single
portion contributes 30% or over of the daily
maximum RI for a given nutrient in the case
of food, or 15% or over in the case of drink. At
this level, the portion of food or drink will code
red for the respective nutrient.
A green colour means the food is low in
that nutrient. The more green colours,
the healthier the choice. Many of the
foods with colour coding that you see in
shops will have a mixture of red, amber
and green. So, when choosing between
similar products, you should choose
foods with more green and ambers, and
fewer reds, to ensure healthier choices.
An amber colour, means
the food is not high or low
in the nutrient, so this is
an acceptable choice
most of the time. You
may want to go for green
for that nutrient some of
the time.
A red colour on the front of
pack means the food is
high in something you
should try to cut down on
in your diet. It is fine to
have the food occasionally,
or as a treat, but you
should watch how often
you choose these foods, or
try eating them in smaller
amounts.
[
Sources of information
European Commission (FIC Regulation and Commission Q & A)
http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/proposed_legislation_en.htm
Food Information Regulations (Northern Ireland) 2014
http://www.legislation.gov.uk/nisr/2014/223/made/data.pdf
Nutrition Labelling Guidance
https://www.gov.uk/government/publications/technical-guidance-on-nutrition-labelling
On line training
http://www.food.gov.uk/enforcement/enforcetrainfund/onlinetraining/food-labelling-training-online/
Food allergy / intolerance
British Retail Consortium (Guidance on food allergens)
http://www.brc.org.uk/downloads/Guidance%20on%20Allergen%20Labelling.pdf
FSA advice
•
FSA Food Information Regulations 2014: Summary guidance for food business operators and
enforcement officers: http://www.food.gov.uk/sites/default/files/fir-guidance2014.pdf
•
FSA allergy pages for tools, advice and guidance: http://food.gov.uk/policy-advice/allergyintol/
•
Allergy E-learning http://allergytraining.food.gov.uk/
•
Consumer advice http://food.gov.uk/multimedia/pdfs/publication/allergy-leaflet.pdf
•
EU Food Information for Consumers Regulation http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:304:0018:0063:EN:PDF
What’s on a label resource
Questions?