1

FOOD LABELLING

Aqsa Habib
2016-GCWUF-3712
2
 Introduction
 Purposes
 What must be on label
 Name of food
 Ingredients
 Date mark
 Preparation instruction
 Nutrition information
 Allergen information
 Bar code
 Conclusion 3
 “Tool to promote and protect public
health by providing accurate nutritional
information”
 Label can reduce the information
problem between producers and
consumers.

4
 Labellingis any written, electronic, or graphic
communications on the
packaging.

 Objective of Labelling:
 Brand identification
 Description
 Promotion

5
6
 Gives brand name and trademark or logo.

7
 Gives information about product use,
construction, care, performance, and other
features.

8
 States the quality of a product.

9
 Food product constitutes a bundle of attributes
serving for analyzing food quality and safety:
 Search attributes
 Experience attributes
 Credence attributes

10
 Name of food
 List of ingredients
 Date and storage condition
 Preparation instruction
 Lot or batch mark

11
 Must be clearly stated and not misleading
 E.g.- mixed vegetables, salted peanuts etc

12
 Listed in descending order.
 Food additives and water must also be
included in the list.

13
 Two ways;
 Use-by - found on perishable foods.
 For example milk ,meat ,fish.
 Best-before-found on wide range of food.
 E.g. fresh, frozen, dried, canned and other
food.

14
 Name and address of the manufacturer, packer,
or seller must be stated on the label.
 Consumers can then contact the manufacturer
if they have a complaint about a product.

15
 Instructionon how to prepare and cook the
food must be given on the label.
 Also for heating in microwave oven. These
information should make sure that the food
tastes.

16
 Not mandatory unless nutrition claim is made e.g.
“Low fat or high fiber”
 If a nutrition claim is made:
 Energy value of the food in kJ in kcal must be
provided.
 Amount of protein ,
carbohydrates and fat in g
must be provided.

17
 Foods that cause allergies and intolerances
may be listed in a box.
 Manufacturer will require packaged foods to
provide allergy information.

18
 Importantfor all food manufactures to indicate
as whether food contain vegetarian ingredients
or not.
INDICATION:
 A brown circle indicate presence of vegetarian
ingredients ,while green circle indicates that
food item is vegetarian.

19
 Itis quick and easy way of identifying items
 At supermarket checkouts where scanner can also
identify other information such as price.
 Also used for stock control in shops and where
houses.

20
 Code required by law.
 Identify batches of food in the event that
need to be recalled.
 Date mark sometimes used as a LOT
MARK.
 Indicated by the letter L.

21
 Clearly shows the nutrients that are
important to health.
 Traffic light labels on the front-of-pack
provides information on high (red),
medium (amber) or low (green) amounts
of fat, saturated fat, sugars and salt.

22
 Information simply not available or inaccurate
 Readability; too small font
 Cross-contamination
 Change in recipe
 Processed food contain unnecessary
ingredients
 Not in national language

23
 If any word, statement or other information
required by law to appear on label is not
prominently placed.
 It offered for sale under the name of another
food.

24
Packaging and Labelling Regulations,2011
 Under this act
 Every package of food shall carry a label
giving the following information:
 The name, trade name or description of food.
 The name of ingredients in descending order.
 In case both color and flavors are used should
mention.

25
 Contents on the label shall be clear, prominent
and readable by consumer.
 Use of language English and Hindi.
 When the container id covered by a wrapper,
the wrapper shall carry the necessary
information.

26
 Food labelling is an important health tool to
promote a balance diet. Information assist
consumers to better understand the nutritional
value of foods. Also enables to compare the
nutritional value of similar products.

27
THANK YOU

28