What's on a label

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Topic 1 Food labelling requirements Topic 2 Information on food labels

Topic 3 Interpreting nutrition information on labels Go to GCSE

What’s on

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GCE Topic 1 Food labelling requirements

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Topic 1 Food labelling requirements Topic 2 Information on food labels

Topic 3 Using nutrition information on food labels to make food choices Go to GCE

What’s on

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Food labelling

requirements

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Food labelling

What is food labelling?• Food labelling contains information provided by food businesses

about their products

• It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments

• It is controlled by law so it is accurate, not misleading and safe

Why is it important?• It educates the consumer about the food they buy

• It helps consumers to make informed choices

• It helps consumers to store and use the food safely




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1. The name of the food

2. List of Ingredients

3. The quantity of certain ingredients (QUID)

4. Instructions for use (if needed)

5. ‘Use by’ or ‘best before’ dates

6. Special storage instructions

7. Name and address of the manufacturer, packer or seller

8. Place of origin or provenance (if implied)

Nutritional Information

Guideline Daily Amounts

Typical Values

Energy

ProteinCarbohydrateof which sugarsFatof which saturatesFibreSodiumEquivalent as salt

Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g

Per Serving1/4 Pie1284 KJ308 Kcal9.7g24.6g2.0g18.0g9.0g1.6g0.5g1.3g

EnergySugarsFatSaturatesSalt

GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%

Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.

Cooking InstructionsAdjust times according to your particular oven. All appliances vary. These are guidelines.

Oven from Chilled: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 30 minutes.

Keep refrigerated below 5°C.Suitable for home freezing. Freeze on day of purchase and use within 1 month. Do not re-freeze after defrosting.

Contact:Consumer Relations,PO Box 118, Co Kerry

Made in the UK

Use by:

21 JulKeep Refrigerated

Oven heat from chilled180°C

160°C Fan350°F

Gas Mark 4

30MINS

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Mandatory information (what must be on the label)

1

5

2

4

36

78




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1. The name of the food It is illegal for food to have false or misleading names or descriptions.

There are three types of names

1. Legal name 2. Customary name 3. Descriptive name

Trademarks, brand names, or fancy names may be used in addition to the name of the food.






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2. List of ingredients

The list of ingredients on a food label must have a heading that includes the word ‘ingredients’.

In most cases, ingredients have to be listed in descending order of weight when the product was prepared.


INGREDIENTS

Cod (65%), Batter (Water, Wheat Flour, Starch (Wheat, Potato), Salt, Corn Flour, Vegetable Oil, Raising Agents (Diphosphates, Sodium Carbonates), Skimmed Milk Powder, Dextrose), Breadcrumbs (Wheat Flour, Yeast, Water, Salt, Spices, Vegetable Oil, Colour (Capsanthin)), Vegetable Oil.





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3. The quantity or category of certain ingredients (QUID)

When ingredients are emphasised on the label to categorise the food, the quantities of these ingredients should be indicated to ensure that consumers are not misled. This is the Quantitative Ingredient Declaration (QUID).

It should be used where:• the ingredient is in the name of the food or is usually associated with that name• the ingredient is emphasised on the labelling in words, pictures or graphics• the ingredient is essential to characterise a food and to distinguish it from another product that it could be confused with.

SUGGESTED COOKING GUIDELINES: Shallow Fry, Deep Fry or Grill until piping hot. INGREDIENTS: Pork Meat (55%), Water, Rusk (Wheat flour, Salt, E503), Pork Rind, Seasoning )Spices, Stabilisers: E450. E451, Preservative: E221, Flavour Enhancer: E621, Antioxidant: E301, Spice Extract). Contains: Gluten and Sulphur Dioxide.






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Mandatory information (what must be on the label)4. Instructions for use

These are the manufacturer’s instructions for preparing the food.Instructions for use on a dry product

Instructions for use on a fridge product

Instructions for use on a freezer product

Oven• Removeouterpackagingandfilmlid.• Placeonabakingtrayinthecentreof

a pre-heated oven for 15–20 minutes.

15–20 mins

190°C/375°F Gas Mark 5

Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly

.

3. bring to the boil, reduce heat, partially cover & simmer for

5 minutes,stirring occasionally.1. Serve & Enjoy!

Cooking Instructions Adjust times accordingly to the particular oven.

Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking

tray in the centre of a pre-heated oven at 180°C/160°C Fan 350°F/ Gas Mark 4 for 40 minutes




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Use by:


Best Before End 04 2012


5. Durability date

This information is about the storage and use of food which aims to help consumers to use food safely and reduce waste.

There are two main types of date marks required

1. Best before – This date mark appears on most pre-packaged foods – Consumers can use the food after this date but it may not be best quality

2. Use by – This date mark appears on perishable foods – Consumers risk food poisoning if they use the food after this date




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Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it remains safe after opening.

Storage instructions for a dry product

Storage instructions for a fridge product

Storage instructions for a freezer product

Store in a cool, dry place

Storage instructionsStore frozen below -18°CDo not refreeze once thawed

Storage•Keeprefrigerated




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Produced in the U.K. for ABC Company Ltd, 1 High Street, EN8, 95L U.K. SC0111

Made in Scotland: 1234© Food Central plcPO Box 6666 ChesterCH99 9QSwww.foodcentral.com



7. The name or business name and address of the manufacturer, packer or seller

• The label should contain the name or business name and address of the manufacturer, packer or seller in the European Community

• If a consumer is not satisfied with how a food is labelled, they should contact the manufacturer, packer or seller




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8. Place of origin or provenance

Place of origin or provenance becomes mandatory on a label if the name implies that the food comes from or has been made in a different country to where it was produced.

For example:Salmon smoked in Ireland but made from Norwegian salmon should not be described as ‘Irish smoked salmon’ but as ‘Norwegian salmon smoked in Ireland,’ or ‘Imported salmon smoked in Ireland.’

If the Norwegian salmon had been labelled as ‘Irish smoked salmon’ in the example below this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian.

Correct IncorrectNorwegian Salmon Smoked in Ireland

Irish Smoked Salmon




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Exemptions from Food Labelling Regulations (Northern Ireland) 1996

Some foods are excempt from Food Labelling Regulations (Northern Ireland) 1996. This means the regulations do not apply to them

•Food that is not pre-packed

•Food that is pre-packed for direct sale

•Fancy confectionery products

These foods must be marked with the name of the food.

Other special requirements

•Milk requires the place of origin

•Raw milk requires the address of manufacturer, packer or EC seller

•Meat requires QUID

•Additives and irradiation need to be indicated




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Voluntary labelling

Certain pieces of information are often included on food labels but are not required by law. These are added by the manufacturer or retailer voluntarily. Examples of additional information that may be included in a label are:

*Nutrition information becomes mandatory when a food or non-alcoholic drink makes a nutrition or a

health claim.

Production

Production methods, such as organic

Method of slaughter, for example Halal and scechita slaughter

General

Vegetarian or vegan labelling

Country of origin (where not required)

Serving suggestions

Nutrition

Nutrition information*

Nutrition signposting, for example traffic lights or guideline daily amounts

Marketing

Marketing terms, for example fresh, pure, natural

Pictures and graphics




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13Previous Slide

Nanotechnology

Nanotechnology is the addition of nanoparticles (tiny particles) to food products which enables manufacturers in the food sector to improve flavour and even to make processed foods healthier by reducing the amount of fat and salt needed in production.

Nanoparticles are invisible to the human eye.

One nanometer is about 60,000 times smaller than the diameter of a human hair.

Nanotechnology can be used in food production to improve the taste, colour, flavour, texture and consistency of a variety of foods. Nanotechnology can also be used to improve the nutritional value of a food by making certain nutrients more bioavailable.

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GCE Topic 2 Information on food labels


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Information

on food labels

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Claims on labels

There are two types of claims on labels

1. A nutrition claim 2. A health claim

Q. What are nutrition claims?

Give examples

Q. What are health claims? Give examples




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1. Nutrition claims

A nutrition claim is any claim claim that states, suggests or implies that the food has a particular beneficial nutritional property due to the following;

The energy (calorific value)

• it provides

• it provides at a reduced or increased rate, or

• it does not provide

The nutrients or other substances

• it contains, for example high fibre

• it contains in reduced or increased proportions, for example low fat, or

• it does not contain, for example trans fats.




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Nutrition labelling

Q: When is it mandatory to provide nutrition labelling on a food product?• It is mandatory if a nutrition claim (for example, low fat) or health claim (for example,

with Omega 3) is made

•Sometimes manufacturers provide it voluntarily even if the food does not make a nutrition or health claim. It doesn’t apply to natural mineral waters

• Nutrition labelling is covered by the Food Labelling Regulations (Northern Ireland 1996). Nutrition claims are covered under the Nutrition and Health Claims Regulations (Northern Ireland) 2007, as amended





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Health claims

A health claim is any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health. Health claims must be based on generally accepted scientific data and be well understood by the average consumer.

To ensure health claims are genuine the European Food Safety Authority put together a list of health claims that can be used by food manufacturers.

The following health claims cannot be made.•Claims on alcoholic beverages•Claims that health could be affected by not consuming the food•Claims that refer to the rate or amount of weight loss•Claims that refer to recommendations of individual doctors or health professionals





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Superfoods

Superfoods is a term that has been used by some manufacturers and retailers to suggest a food can protect against certain diseases.

Under EU legislation, use of the term superfoods is not allowed unless it is accompanied by an authorised health claim that explains to consumers why the product is good for their health.

Avocado Broccoli Blueberries




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Functional foods

Functional foods is a loosely defined marketing term that is applied to foods containing added ingredients that have a supposed health benefit.

Added minerals

Added calcium




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Marketing terms

Sugar100% Natural

Q. Who uses marketing terms

and why?

Certain terms are used by manufacturers, producers and retailers to market their products, but it is important that these terms do not mislead consumers. These are known as marketing terms.

Examples of marketing terms

•Fresh – Can be helpful to identify produce that is sold within a short time of production or harvesting

•Pure – Mostly for foods containing single ingredients to which nothing has been added

•Natural – Only contains natural ingredients with no other added ingredients




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Special dietary advice – allergens

•Food allergy, food intolerance and coeliac disease can cause some people to become ill

•Food allergy symptoms can be immediate and even fatal

• It is important that food labels help people with a food allergy or intolerance make safe food choices

• There are 14 ingredients (including derivatives) that by law must be mentioned on the label in the ingredients

list, even if added at very low levels

•

* Products containing gluten can be labelled ‘gluten free’ if the concentration of gluten is less than 20mg/kg or ‘very low gluten’ if concentration is less than 100mg/kg. This allows people with coeliac disease to make more informed choices.

Celery Eggs Fish Cereals containing gluten* (wheat, barley, rye, oats, spelt and kamut)

Molluscs (such as mussels and oysters)

Sesame seeds Crustaceans (such as lobster and crab)

Nuts Lupin Milk

Mustard Peanuts Sulphur dioxides and sulphites

Soybeans

Q. Why is special dietary advice important on

labelling?




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Some manufacturers include an allergy advice box on the label which highlights allergens present in the food.

Some manufacturers voluntarily use precautionary labelling to indicate any doubts or uncertainties they have about the presence of a particular allergen in their food product. This includes ‘may contain’ statements, and ‘produced in a factory where nuts are used.’ Consumers who are sensitive to certain foods must take all precautionary labelling into account.

Allergy advice box Precautionary labelling

ALLERGY ADVICEPacked in a factory handling nuts and sesame seeds.




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Special dietary advice – vegetarians & vegans

Vegetarian logo Vegan logo

If a food is labelled vegetarian, it means that the food doesn’t contain any meat, fish, or poultry etc. or additives from animal sources such as gelatine.

Products carrying the Vegetarian Society Approved logo must meet certain requirements laid down by the Vegetarian Society.

If a food is labelled vegan, it means that the food does not contain any animal products, including those from living animals – such as milk.

VEGETARIAN




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Natural SubstanceArtificial Substance

Ingredients as served (greatest first):

Noodles (Water, Wheat Flour, Palm Oil (contains Antioxidants (E320, E330, E310)), Salt), Onion, Salt, Glucose Syrup Solids, Flavour Enhancers (E621, E635), Garlic, Parsley, Yeast Extract (contains Barley), Flavouring, Maltodextrin, Turmeric, Malic Acid,

Vegetable Oil, Chicken Fat, Acidity Regulators (E330, E262(ii), E339), Celery, Milk Powder and Wheat Flour. E300

Food additives

Food additives are:• any substance added to food at any stage in the production, processing, treatment, packaging,

transportation or storage of that food•often natural substances and in many cases are actually vitamins and minerals.

Food additives cannot be used if they:•disguise faulty processing•deceive the consumer•reduce the nutritional value of the food.

There are seven main groups of food additives:•antioxidants•colours•flavour enhancers•sweeteners•emulsifiers•stabilisers •preservatives.

E numbers are codes for food additives which are found on food labels throughout the EU. For example, E300 is vitamin C.

Q. Why are foodadditives used?




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Labelling laws: controls on additives

All food additives used in the EU undergo the following steps.Step 1: A safety evaluation

Step 2: Acceptable Daily Intake (ADI) (determining the level below which the intake of the substance can be considered safe)

Step 3: A unique E number assigned

Labelling laws• The same code for E numbers is used throughout the EU. Additives are classed

according to their function and assigned a code, which consists of the letter E followed by three numbers.

• European Union (EU) legislation requires most additives used in foods to be labelled clearly in the list of ingredients, either by name or by an E number

•This allows the consumer to avoid foods containing specific additives•Some examples of E numbers are E101 Vitamin B1, E300 Vitamin C• The laws relating to food additives are set out in European Community

Regulation No. 1333/2008

Ingredients:Chicken Meat, Soya Protein, Modified Corn Starch and Spices. Contain Permitted Flavour Enhancer(E450, E451, E452) and Preservative (E250, E252).

FLAVOUR SACHET: Salt, Flavourenhancers (E621, E627, E631)Chicken flavour, hydrolysed vegetable protein (soy, wheat), onion powder, sugar, yeast extract, maltodextrin, parley, herbs, spices,colour (E160b).





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Organic food

Organic food plays a role in providing choice for consumers.

There are many different reasons why consumers choose to buy organic food. These can include health reasons, concern for the environment and animal welfare. Eating organic food is one way to reduce consumption of pesticide residues and additives. However, organic food can often be more expensive and less readily available.


CERTIFIED ORGANIC:IE-Org-02Licence No 4205

IOFGA

App

roved Organic Standard




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14Previous Slide

Genetically Modified Organisms (GMOs) are organisms, such as plants and animals, whose genetic characteristics are being modified artificially in order to give them a new property. Food and feed which contain or consist of such GMOs, or are produced from GMOs, are called genetically modified (GM) food or feed.

Issues with GM food Some consumers object to GM foods for a variety of reasons including:

• a fear of potential damage to the environment

•ethical or moral concerns

•perceived food safety risks.

Genetically Modified Organisms (GMOs)

DressingIngredients: water, vegetable oils (contains genetically modified soya bean oil), sugar, vinegar, modified starch, wheat starch, salt, mustard (water, mustard seed, vinegar, salt, spices, herbs), egg yolk, thickener (E412), acids (E330), preservatives (E202)

GM on label




GCE Topic 3 Interpreting nutrition information on labels

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Interpreting

nutrition information

on labels

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The eatwell plate




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Making healthy food choices – the label link

Food labels give information that allows the consumer to compare one food with another and make wise food choices within each food group.

For example, the consumer can use labels to choose:

•a ham sandwich with a higher fibre and lower salt content

•a pizza with lower salt content

•a cheddar cheese with lower fat content

•a breakfast cereal with a higher fibre and lower sugar content.




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Front of Pack labelling schemes

Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food – this is referred to as Front of Pack labelling (FoP).

•FoP labelling is not mandatory (not required by law)

• It is very useful for comparing similar food products at a glance

Traffic light labelling Guideline Daily Amount

LOW FAT

7.7gPer serving

HIGH MEDIUM LOW

7.7g per serving

LOW SATURATES2.0g per serving

HIGH SUGAR42.0g per serving

SALT2.0g per serving

Per serve7.7g

Per serve2.0g

Per serve42.2g

Per serve2.0g

2.0g

42.2g

2.0gMED

LOWFAT

LOWSAT FAT

HIGHSUGAR

MEDSALT

FAT

SATURATES

SUGAR

SALT

Per pack provides...

of your guideline daily amount

286

14% Calories Sugar Fat Saturates Salt

2g

2.2%

8g

11%

3.6g

18%

1.5g

25%





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Front of Pack (FoP) labelling

Pick the healthier optionPizza Thin & Crisply Cajun Chicken Italian Pepperoni

Half a pizza contains Half a pizza contains

Of your guideline daily amount Of your guideline daily amount

Breakfast Cereals Shredded Wheat Coco Pops

Each 45g serving with 125ml semi skimmed milk contains Each 30g serving contains


9.1gPer serve

MEDIUM Fat

Calories391

20%

Sugars4.8g

5%

Fat9.1g

13%

Saturates4.8g

24%

Salt1.4g

23%

4.8gPer serve

MEDIUM Sat Fat

1.4gPer serve

MEDIUM Salt

4.8gPer serve

LOW Sugars

25.2gPer serve

HIGH Fat

8.7gPer serve

HIGH Sat Fat

3gPer serve

HIGH Salt

4.5gPer serve

LOW Sugars

Calories545

27%

Sugars4.5g

5%

Fat25.2g

36%

Saturates8.7g

44%

Salt3g

50%

0.7gPer serve

LOW Fat

Calories217

11%

Sugars6.3g

7%

Fat3.2g

5%

Saturates1.4g

7%

Salt0.2g

3.3%

0.2gPer serve

LOW Sat Fat

TracePer serve

LOW Salt

0.2gPer serve

LOW Sugars

0.8gPer serve

LOW Fat

0.3gPer serve

LOW Sat Fat

0.3gPer serve

MEDIUM Salt

11.8gPer serve

HIGH Sugars

Calories161

6%

Sugars11.8g

13%

Fat0.8g

1%

Saturates0.3g

2%

Salt0.3g

5%

Q. Name the two types of Front of Pack labelling systems shown here




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Traffic light labelling

LOW FAT

7.7gPer serving

HIGH MEDIUM LOW

7.7g per serving




Per serve7.7g

Per serve2.0g

Per serve42.2g

Per serve2.0g

2.0g

42.2g

2.0gMED

LOWFAT

LOWSAT FAT

HIGHSUGAR

MEDSALT

FAT

SATURATES

SUGAR

SALT

HIGH HIGH LOW MED FAT SAT FAT SUGAR SALT CALS

22.1g 9.7g 0.7g 0.7g 342

32% 48% 1% 11% 17%

% of your Guideline Daily AmountPer 135g serving Oven Cooked


MED LOW LOW MED

FAT SAT FAT SUGAR SALT CALS 5.1g 0.8g 0.8g 0.8g 252

7% 4% 1% 14% 13%


Developed by the Food Standards Agency

Compare these two labels found on oven chips and discuss




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Guideline Daily Amounts (GDAs)

Per pack provides...


286

14% Calories Sugar Fat Saturates Salt

2g

2.2%

8g

11%

3.6g

18%

1.5g

25%

Developed by the Institute of Grocery Distribution

Number of calories

Grammes of sugar

Grammes of fat

Of whichsaturates

Grammes of salt

Percentage GDA




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How to calculate GDAs

Information on GDAs and the contribution a nutrient makes towards a GDA (expressed as a percentage) can usually be found on the back or side of packaging. The percentage GDA is sometimes repeated on the front of the pack.

GDA values for adults and children Calculation

Amount of Nutrient X 100 GDA value

Nutrient Adult Man

Energy 2500 calories

Sugar 120g

Fat 95g

Saturated Fat 30g

Salt 6g

Adult Woman Children*

2000 calories 1800 calories

90g 85g

70g 70g

20g 20g

6g 4g* 5-10 years old*5–10 years old





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Fortified foods

Fortified food has micronutrients (essential trace minerals and vitamins) added to it.

Flour and margarine have to be fortified by law.

Although it doesn’t have to be stated on the label, flour in the UK must be fortified with the following:

•calcium carbonate• iron•thiamin (vitamin B1)•nicotinic acid or nicotinamide.




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HeadingResponsible food advertising – nutrient profiling model

The Food Standards Agency (FSA) developed a nutrient profiling model to distinguish foods that were high in fat, salt or sugar from those which were not.

The model was developed as a tool to differentiate foods that were high in fat, salt or sugar. This enabled Ofcom to improve the balance of television advertising to children by introducing restrictions on foods that are high in fat, salt or sugar, while continuing to promote healthier alternatives. Ofcom is the communication regulator for the UK. They regulate the TV and radio sectors, fixed line telecoms, mobiles, postal services, plus the airwaves over which wireless devices operate.

The nutrient profiling model was developed as a tool to address the bias towards foods that are high in fat, salt or sugar in the television promotion of foods to children. It is not intended to give dietary advice to consumers. The FSA is not promoting the model for any other use.




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10Previous Slide

New European Union Food Information Regulation

A new Food Information Regulation (FIR) was published in the Official Journal of the European Union (EU) on 22 November 2011.

Many of the current food labelling requirements of the Food Labelling Regulations (Northern Ireland) 1996 will remain but there are some significant changes.

The additional requirements will come in over a 3–to–5 year period.

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GCSE Topic 3Using nutrition information on food labels to make food choices


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GCSE Topic 2 Information on food labels

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GCSE Topic 1 Food labelling requirements



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Food labelling

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Food labelling

What is food labelling?• Food labelling contains information provided by food businesses

about their products

• It covers all food that is sold to the consumer directly as well as food sold to cafés, restaurants and other catering establishments

• It is controlled by law so it is accurate, not misleading and safe

Why is it important?• It educates the consumer about the food they buy

• It helps consumers to make informed choices

• It helps consumers to store and use the food safely

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Heading

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Heading




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2. List of Ingredients

3. The quantity of certain ingredients (QUID)

4. Instructions for use (if needed)

5. ‘Use by’ or ‘best before’ dates


7. Name and address of the manufacturer, packer or seller

8. Place of origin or provenance (if implied)

Click here for food label Information SheetPOSTER



Typical Values

Energy


Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g



GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%






Made in the UK

Use by:



160°C Fan350°F

Gas Mark 4

30MINS


1

5

2

4

36

78

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It is illegal for food to have false or misleading names or descriptions.

Incorrect nameCorrect name

Q. Why is it incorrect?


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2. List of ingredients

The list of ingredients on a food label must have a heading that includes the word ‘ingredients’.

In most cases, ingredients have to be listed in descending order of weight when the product was prepared.


INGREDIENTS



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3. Quantative Ingredient Declaration (QUID)When ingredients are emphasised on the label to categorise the food, the quantities of these ingredients should be shown to make sure that consumers are not misled. This is the Quantitative Ingredient Declaration (QUID).

It should be used where:• the ingredient is in the name of the food or is usually associated with that name• the ingredient is emphasised on the labelling in words, pictures or graphics• the ingredient is essential to characterise a food and to distinguish it from another product that it could be confused with.The minimum percentage of the ingredient in the food must be given either next to the name of the food or in the ingredients list.


Example of QUID

Ingredients:Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.Use by:



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4. Instructions for use

These are the manufacturer’s instructions for preparing the food.Instructions for use on a dry product

Instructions for use on a fridge product

Instructions for use on a freezer product

Oven• Removeouterpackagingandfilmlid.• Placeonabakingtrayinthecentreof

a pre-heated oven for 15–20 minutes.

15–20 mins

190°C/375°F Gas Mark 5

Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly

.


5 minutes,stirring occasionally.1. Serve & Enjoy!

Cooking Instructions Adjust times accordingly to the particular oven.

Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking

tray in the centre of a pre-heated oven at 180°C/160°C Fan 350°F/ Gas Mark 4 for 40 minutes Click here for Activity 2

WORKSHEET


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5. Durability date

This information is about the storage and use of food which aims to help consumers to use food safely and reduce waste.

There are two main types of date marks required

1. Best before – This date mark appears on most pre-packaged foods – Consumers can use the food after this date but it may not be best quality

2. Use by – This date mark appears on perishable foods – Consumers risk food poisoning if they use the food after this date

Use by:


Best Before End 04 2012



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Following these instructions makes sure the food will last as long as the date shown if it hasn’t been opened, or that it remains safe after opening.

Storage instructions for a dry product

Storage instructions for a fridge product

Storage instructions for a freezer product

Store in a cool, dry place

Storage instructionsStore frozen below -18°CDo not refreeze once thawed

Storage•Keeprefrigerated



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7. The name or business name and address of the manufacturer, packer or seller

• The label should contain the name or business name and address of the manufacturer, packer or seller in the European Community

• If a consumer is not satisfied with how a food is labelled, they should contact the manufacturer, packer or seller

Produced in the U.K. for ABC Company Ltd, 1 High Street, EN8, 95L U.K. SC0111

Made in Scotland: 1234© Food Central plcPO Box 6666 ChesterCH99 9QSwww.foodcentral.com


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8. Place of origin or provenance

Place of origin or provenance becomes mandatory on a label if the name implies that the food comes from or has been made in a different country to where it was produced.

For example:Salmon smoked in Ireland but made from Norwegian salmon should not be described as ‘Irish smoked salmon’ but as ‘Norwegian salmon smoked in Ireland,’ or ‘Imported salmon smoked in Ireland.’

If the Norwegian salmon had been labelled as ‘Irish smoked salmon’ in the example below this would be incorrect, because it implies that the salmon came from Ireland when it is in fact Norwegian.

Correct IncorrectNorwegian Salmon Smoked in Ireland

Irish Smoked Salmon



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11Previous Slide

Voluntary labelling

Certain pieces of information are often included on food labels but are not required by law. These are added by the manufacturer or retailer voluntarily. Examples of additional information that may be included in a label are:

*Nutrition information becomes mandatory when a food or non-alcoholic drink makes a nutrition or a

health claim.

Production

Production methods, such as organic

Method of slaughter, for example Halal and scechita slaughter

General

Vegetarian or vegan labelling

Country of origin (where not required)

Serving suggestions

Nutrition

Nutrition information*

Nutrition signposting, for example traffic lights or guideline daily amounts

Marketing

Marketing terms, for example fresh, pure, natural

Pictures and graphics


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Information

on food labels

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1 Next Slide

Nutrition labelling

• Nutrition labelling is mandatory if a nutrition claim (for example, low fat) or health claim (for example, with Omega 3) is made

• Sometimes manufacturers provide the nutrition information voluntarily even if the food does not make a nutrition or health claim. It doesn’t apply to natural mineral water

Health claimNutrition claim

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Nutrition labelling

kJ kJEnergyProteinCarbohydrateof which sugars

Fatof which saturates

FibreSodium

NUTRITION INFORMATION

Line format

Table format

Typical Composition. 100g (3oz) provide: Energy 536kJ/128kcal,Protein 15.0g, Carbohydrate 3.5g (of which sugars 3.5g), Fat 6.0g(of which saturates 3.8g, mono-unsaturates 1.4g,polyunsaturates 0.1g), Fibre 0g, Sodium 0.3g.

• There are two main formats for providing nutritional information

Tabular formatLinear format

Nutrition Information• Typical Value per 100g •Energy 364kj/87kcal

Protein 1.0g

Carbohydrate 16.5g

Fat Nil

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Nutrient quantities on food labels – high, medium or low

Check how much fat, sugar and salt is in your food

Remember that the amount you eat of a particular food affects how much sugars, fat, saturates and salt you will get from it.

Sugars Fat Saturates Salt

What isHIGH

per 100g

What isMEDIUM

per 100g

What isLOW

per 100g

Over

20g

Between

3gand

20g

3gand below

Over

5g

Between

1.5gand5g

1.5gand below

Over

1.5g

Between

0.3gand

1.5g

0.3gand below

Food Shopping Card

Over

15g

Between

5gand

15g

5gand below


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Claims on labels

There are two types of claims on labels


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1. Nutrition claims

A nutrition claim is any claim that states, suggests or implies that the food has a particular beneficial nutritional property due to the following;

The energy (calorific value)

• it provides

• it provides at a reduced or increased rate, or

• it does not provide

The nutrients or other substances

• it contains, for example high fibre

• it contains in reduced or increased proportions, for example low fat, or

• it does not contain, for example trans fats.


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2. Health claims

A health claim is any claim that states, suggests or implies that a relationship exists between a food category, a food or one of its constituents and health.

The nutrition and health claims are controlled in Northern Ireland by the Nutrition and Health Claims Regulations (Northern Ireland) 2007.

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Fortified foods

Fortified food has micronutrients (essential trace minerals and vitamins) added to it.

Flour and margarine have to be fortified by law.

Although it doesn’t have to be stated on the label, flour in the UK must be fortified with the following:

•calcium carbonate• iron•thiamin (vitamin B1)•nicotinic acid or nicotinamide

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Marketing terms

Certain terms are used by manufacturers, producers and retailers to market their products, but it is important that these terms do not mislead consumers. These are known as marketing terms.

Examples of marketing terms

•Fresh – Can be helpful to identify produce that is sold within a short time of production or harvesting

•Pure – Mostly for foods containing single ingredients to which nothing has been added

•Natural – Only contains natural ingredients with no other added ingredients

Sugar100% Natural

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Celery Eggs Fish Cereals containing gluten* (wheat, barley, rye, oats, spelt and kamut)

Molluscs (such as mussels and oysters)

Sesame seeds Crustaceans (such as lobster and crab)

Nuts Lupin Milk

Mustard Peanuts Sulphur dioxides and sulphites Soybeans

* Products containing gluten can be labelled ‘gluten free’ if the concentration of gluten is less than 20mg/kg or ‘very low gluten’ if concentration is less than 100mg/kg. This allows people with coeliac disease to make more informed choices.

•Food allergy, food intolerance and coeliac disease can cause some people to become ill•Food allergy symptoms can be immediate and even fatal• It is important that food labels help people with a food allergy or intolerance make safe food choices• There are 14 ingredients (including derivatives) that by law must be mentioned on the label in the

ingredients list, even if added at very low levels

Some manufacturers include an allergy advice box on the label which highlights allergens present in the food.

ALLERGY ADVICEPacked in a factory handling nuts and sesame seeds.

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10Previous Slide

Special dietary advice – vegetarians and vegans

Vegetarian logo Vegan logo

If a food is labelled vegetarian, it means that the food doesn’t contain any meat, fish, or poultry etc. or additives from animal sources such as gelatine.

Products carrying the Vegetarian Society Approved logo must meet certain requirements laid down by the Vegetarian Society.

If a food is labelled vegan, it means that the food does not contain any animal products, including those from living animals – such as milk.

VEGETARIAN


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Using nutrition

information on food labels

to make food choices

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1 Next Slide

The eatwell plate

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Making healthy food choices – the label link

Food labels give information that allows the consumer to compare one food with another and make wise food choices within each food group.

For example, the consumer can use labels to choose:

•a ham sandwich with a higher fibre and lower salt content

•a pizza with lower salt content

•a cheddar cheese with lower fat content

•a breakfast cereal with a higher fibre and lower sugar content.


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The facts behind the issues – superfoods

Superfoods is a term that has been used by some manufacturers and retailers to suggest a food can protect against certain diseases.

Under EU legislation, use of the term superfoods is not allowed unless it is accompanied by an authorised health claim that explains to consumers why the product is good for their health.

Avocado Broccoli Blueberries

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The facts behind the issues – functional foods

Functional foods is a loosely defined marketing term that is applied to foods containing added ingredients that have a supposed health benefit.

Added minerals

Added calcium

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The facts behind the issues – nanotechnology

Nanotechnology is the addition of nanoparticles (tiny particles) to food products which enables manufacturers in the food sector to improve flavour and even to make processed foods healthier by reducing the amount of fat and salt needed in production.

Nanoparticles are invisible to the human eye.

One nanometer is about 60,000 times smaller than the diameter of a human hair.

Nanotechnology can be used in food production to improve the taste, colour, flavour, texture and consistency of a variety of foods. Nanotechnology can also be used to improve the nutritional value of a food by making certain nutrients more bioavailable.

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Front of Pack labelling schemes

Most of the big supermarkets and many food manufacturers display nutritional

information on the front of pre-packed food – this is referred to as Front of Pack

labelling (FoP).

•FoP labelling is not mandatory (not required by law)

• It is very useful for comparing similar food products at a glance

Traffic Light Labelling Guideline Daily Amount

LOW FAT

7.7gPer serving

HIGH MEDIUM LOW

7.7g per serving




Per serve7.7g

Per serve2.0g

Per serve42.2g

Per serve2.0g

2.0g

42.2g

2.0gMED

LOWFAT

LOWSAT FAT

HIGHSUGAR

MEDSALT

FAT

SATURATES

SUGAR

SALT

Per pack provides


286

14%Calories

2g

2.2%Sugar

8g

11%Fat

3.6g

18%Saturates

1.5g

25%Salt

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Traffic light labelling

Developed by the Food Standards Agency

Compare these two labels found on oven chips and discuss

LOW FAT

7.7gPer serving

HIGH MEDIUM LOW

7.7g per serving




Per serve7.7g

Per serve2.0g

Per serve42.2g

Per serve2.0g

2.0g

42.2g

2.0gMED

LOWFAT

LOWSAT FAT

HIGHSUGAR

MEDSALT

FAT

SATURATES

SUGAR

SALT

HIGH HIGH LOW MED FAT SAT FAT SUGAR SALT CALS

22.1g 9.7g 0.7g 0.7g 342

32% 48% 1% 11% 17%



MED LOW LOW MED

FAT SAT FAT SUGAR SALT CALS 5.1g 0.8g 0.8g 0.8g 252

7% 4% 1% 14% 13%


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Guideline Daily Amounts (GDAs)

Developed by the Institute of Grocery Distribution

Per pack provides


286

14%Calories

2g

2.2%Sugar

8g

11%Fat

3.6g

18%Saturates

1.5g

25%Salt

Number of calories

Grammes of sugar

Grammes of fat

Of whichsaturates

Grammes of salt

Percentage GDA


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How to calculate GDAs

Information on GDAs and the contribution a nutrient makes towards a GDA (expressed as a percentage) can usually be found on the back or side of packaging. The percentage GDA is sometimes repeated on the front of the pack.

GDA values for adults and children Calculation

Amount of Nutrient X 100 GDA value

Nutrient Adult Man

Energy 2500 calories

Sugar 120g

Fat 95g

Saturated Fat 30g

Salt 6g

Adult Woman Children*

2000 calories 1800 calories

90g 85g

70g 70g

20g 20g

6g 4g* 5-10 years old*5–10 years old



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10Previous Slide

New European Union Food Information Regulation

A new Food Information Regulation (FIR) was published in the Official Journal of the European Union (EU) on 22 November 2011.

Many of the current food labelling requirements of the Food Labelling Regulations (Northern Ireland) 1996 will remain but there are some significant changes.

The additional requirements will come in over a 3–to–5 year period.

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GCE Topic 1

Activity 1 – The importance of food labelling

Circle and name the eight types of information required by law to appear on a food label.

1. 5.

2. 6.

3. 7.

4. 8.



Typical Values

Energy


Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g



GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%




Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan/350°F/Gas Mark 4 for 40 minutes.


Made in the UK

Use by:




160°C Fan350°F

Gas Mark 4

30MINS

Oven heat from frozen180°C

160°C Fan350°F

Gas Mark 4

40MINS

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GCE Topic 1

Activity 2 – The name of the food

1. What type of name applies to these foods? See answers in Teacher’s Notes.

Legal Customary Descriptive

Fish fingers

Salmon

Low fat spread

Victoria sponge

Milk

Jam

Stir fry vegetables

Whole wheat cereal with added vitamins and iron

2. Find one of each name type on a food label at home and list below.

Example of legal name

Example of customary name

Example of descriptive name

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GCE Topic 1

Activity 3 – Quantitative Ingredient Declaration (QUID)

1. From the following information work out the % meat content of the chicken pie.

Chicken PieThe local factory state that this product is made with the following ingredients (this makes 400 pies).

Pastry base 60kg

Chicken pie sauce 15kg

Chicken (breast) 20kg

Onion 5kg

Total weight 100kg

Calculation

Weight of ingredients at mixing bowl stageQUID% = X 100 Total weight of all ingredients at mixing bowl stage

Answer %

2. From the following information work out the % meat content of the pork sausage.

Pork sausages – ingredients

Pork 7kg

Risk 1.5kg

Water 1.45kg

Seasoning 0.05kg

Answer %

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GCE Topic 1

Activity 4 – Mandatory information (what must be on the label)

1. The label must give the name of the food, describing what’s in the packet. Why does the consumer need this?

2. Explain the benefits of durability dates to the consumer and retailer.

3. Explain what contact details must be included on food labelling and why they are required.

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GCE Topic 2

Activity 1 – Nutrition and Health claims

Explain the difference between nutrition claims and health claims and provide examples of both.

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GCE Topic 2

Activity 2 – Additives

1. Explain the controls employed to ensure the safe use of additives in food.

2. Please provide the full name of the following E numbers.

E102

E221

E300

E951

E110

E200

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GCE Topic 2

Activity 3 – Organic food products

1. Explain three reasons why a consumer might choose organic foods.

1.

2.

3.

2. Detail what additional information is required on the label of an organic food.

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GCE Topic 2

Activity 4 – Genetically Modified Organisms (GMOs)

“ GM foods pose a serious health risk to human health and are without benefit Do you agree or disagree with this view? Explain your reasons.

”

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GCE Topic 3

Activity 1 – Front of Pack labelling

Explain the two types of Front of Pack labelling systems. What information do they provide to the consumer and how is the information presented?

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GCE Topic 3

Activity 2 – Nutrition information

Signposting workshop

Examine the nutritional information on the four labels shown. Based on the work you did today, consider whether each product is high, medium or low in fat, saturated fat, sugar and salt. Show your answer in the boxes below by writing or colouring red, amber or green in each of the circles. Values are per 100g.

Fat Sat Fat Sugar Salt Fat Sat Fat Sugar Salt


Label 1 Label 2

Label 3 Label 4

4.9g 1.9g 0.6g 0.8gFat Sat Fat Sugar Salt

11g 3g 0.3g 1gFat Sat Fat Sugar Salt






What isHIGH

per 100g

What isMEDIUM

per 100g

What isLOW

per 100g

Over

20g

Between

3gand

20g

3gand below

Over

5g

Between

1.5gand5g

1.5gand below

Over

1.5g

Between

0.3gand

1.5g

0.3gand below

Food Shopping Card

Over

15g

Between

5gand

15g

5gand below

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GCE Topic 3

Activity 3 – The use of Guideline Daily Amounts (GDAs)

1. Explain the term Guideline Daily Amounts (GDAs).

2. What are the GDAs of calories, sugars, fat, saturates and salt for the following groups: men, women, children?

3. Explain how GDAs are calculated on food labels and what they mean.

4. How can our knowledge of GDA labelling help our choice of healthy food?

The importance of food labellingFood labelling laws make sure consumers get vital information about the foods they consume. Here’s a list of information that must appear on a food label.

1. Name of the food 5. ‘Use by’ or ‘best before’ dates

2. List of ingredients 6. Special storage instructions

3. The quantity of certain ingredients (QUID) 7. Name and address of the manufacturer, packer or seller

4. Instructions for use 8. Place of origin or provenance (if implied)

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Typical Values

Energy


Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g



GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%

Ingredients:

Wheat Flour, Water, Vegetable Oil, Beef (13%), Beef Kidney (10%), Onion, Cornflour, Salt, Dextrose, Yeast Extract, Malted Barley Extract, Milk Proteins, Black Pepper, Onion Powder, Glucose Syrup.





Contact:Consumer Relations,PO Box 118, Co KerryMade in the UK

Use by:



160°C Fan350°F

Gas Mark 4

30MINS

1

5

2

4

36

78

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GCSE Topic 1

Activity 1 – Ingredients

Examine the labels shown to answer the questions.

1. What is the main ingredient of this food?

2. How much sodium is in 100g of this product?

3. In line with QUID rules, what is the percentage of the ingredients which categorise this food?

Nutritional Information Guideline Daily Amounts

Typical Values

Energy


Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g



GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%

INGREDIENTS



Use by:


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GCSE Topic 1

1. What methods can be used to cook this food?

2. How much water is needed to prepare this food?

3. How long is required to cook this food?

20 minutes

30 minutes

40 minutes

Activity 2 – Instructions for use

Preparation Method1. Empty contents of the satchet into saucepan2. Gradually add 850ml (1 1/2 pts) of cold water. stirring constantly.


5 minutes, Łstirring occasionally.1. Serve & Enjoy!

Cooking Instructions Adjust times accordingly to the particular oven. Oven from Frozen: Remove outer packaging leaving the pie in the foil. Place on a baking tray in the centre of a pre-heated oven at 180°C/160°C Fan 350°F/ Gas Mark 4 for 40 minutes

This product contains raw fish and must be cooked according to cooking instructions. All appliances vary, the following are guidelines only.

Always cook from frozen. Remove fingers from all packaging before cooking.

To Oven Bake: Pre-heat oven to 220°C/425°F/Gas Mark 7. Place on a baking tray in the centre of the oven for approximately 10-12 minutes until golden brown.

To Grill: Place under a pre-heated medium grill for approximately 6-8 minutes.

To Shallow Fry: Fry in a little oil over a medium heat for approximately 6-8 minutes. Turn occasionally. Place fish fingers on kitchen paper to drain prior to serving.

To Deep Fry: Pre-heat oil to 180°C/350°F. Fry for approximately 5 minutes. Place fish fingers on kitchen paper to drain prior to serving.

Ensure fish fingers are piping hot before serving.

NOT SUITABLE FOR MICROWAVE COOKING.

COOKING INSTRUCTIONS

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GCSE Topic 1

Activity 3 – Durability date

What is the correct type of date mark for each of the foods listed below?

Food Best before Use by

Sliced apples (pre-packed)

Ice cream

Baked beans

Dry pasta

Fresh pasta

Cooked ham

Fish fingers

Bread

Crackers

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GCSE Topic 1

Activity 4 – Storage instructions

Examine this label to answer the questions.

1. Where should this food be stored in the home?

Cupboard Fridge Freezer

2. What temperature should the food be stored at?

3. Can this food be re-frozen once it has been defrosted?

Yes No

Food Freezer * *** Until Best Before End*

Star Marked FrozenFood Compartmentof Refrigerator

******

Until Best Before End*1 Month1 Week

Ice MakingCompartment

3Days

*Should be -18°C or colderDO NOT RE-FREEZE ONCE DEFROSTED.

Keep frozen and use within the following periods:

STORAGE

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GCSE Topic 1

Activity 5 – Create your own food label

Using the template below create a food label that includes all the mandatory information.

Front panel of product

Back panel of product

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GCSE Topic 1

Activity 6 – Labelling

1. Circle the eight types of mandatory information (information that must appear) on the pack shown below.

Made in the UK

2. Identify three examples of voluntary labelling (information that can appear) shown on the pack below.

Example 1

Example 2

Example 3



Typical Values

Energy


Per 100g

1027 KJ246 Kcal7.8g19.7g1.6g15.1g7.2g1.3g0.4g1.0g



GDA

200 Kcal90g70g20g6g

%GDA

15%2%27%45%22%






Made in the UK

Use by:




160°C Fan350°F

Gas Mark 4

30MINS

Oven heat from frozen180°C

160°C Fan350°F

Gas Mark 4

40MINS

A claim that states or suggests a food is low in fat.

This applies where the product contains no more than 3g of fat per 100g for solids or 1.5g of fat per 100ml for liquids (1.8g of fat per 100ml for semi-skimmed milk).

A claim that states or suggests sugars have not been added to a food.

This applies where the product does not contain any added monosaccharides or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following message should also appear on the label: ‘contains naturally occurring sugars’.

A claim that states or suggests a food is low in sodium or salt.

This applies where the product contains no more than 0.12 g of sodium, or the equivalent value for salt, per 100g or per 100ml.

Waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2mg of sodium per 100ml.

1

Nutrition claimsA nutrition claim suggests or implies that the food has a particular beneficial nutritional property.

Low fat

With no added sugars

Low sodium/salt

GCSE Topic 2 Information Sheet

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GCSE Topic 2

Activity 1 – Nutritional content

Use the nutritional information provided below to answer the questions.

Pizza brand A Pizza brand B

Ingredients: Ingredients:

Wheat flour, vegetable oil, water, mozzarella, Wheat flour, water, mozzarella, tomato,tomato, cheddar cheese, parmesan cheese, mushrooms, peppers, onions, tomato puree,tomato puree, vegetable fat, sodium, yeast, vegetable fat, yeast, thickener, salt, sugar,thickener E460, salt, sugar, herbs, spices. garlic, herbs, spices.

Nutritional Information: Typical values per 100g Nutritional Information: Typical values per 100g

List of Nutrients List of NutrientsEnergy (kcals) 228 Energy (kcals) 196Protein (g) 9.1 Protein (g) 6.8Carbohydrate (g) 25 Carbohydrate (g) 27(of which sugars) 7.9 (of which sugars) 6.0Fat (g) 12.0 Fat (g) 6.5(of which saturates) 3.0 (of which saturates) 1.5Sodium (g) 1.8 Sodium (g) 0.5

1. Which pizza contains more fat? A B

2. Which ingredients contribute to the fat content of each of these products? A B

3. Calculate the amount of salt per 100g in brand A and brand B. A B

4. Which pizza is the healthier option? Give two reasons for your answer.

A B

1.

2.

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GCSE Topic 2

Activity 2 – Nutritional claims

List three different foods that make each of the following nutrition claims.

1. Low fat claim

Example 1

Example 2

Example 3

2. No added sugar claim

Example 1

Example 2

Example 3

3. Low sodium/salt claim

Example 1

Example 2

Example 3

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GCSE Topic 2

Activity 3 – Vegetarian and vegan food products

Explain three reasons why people choose to be a vegetarian or a vegan.

1.

2.

3.

What information on a food label shows that the food is suitable for vegetarians?

How are the labels for foods sold as vegan different from those for vegetarian?

Per 100g

Energy 1500 kJ/356 kcal

Protein 9.9g

Carbohydrates 58.1g

of which

Sugars 16.8g

Fat 7.4g

of which

Saturates 1.1g

Fibre 8.9g

Sodium Below 0.1g

Example of old format

Example of new formatPer 100g

Energy 1500 kJ/356 kcal

Fat 7.4g

of which

Saturates 1.1g

Carbohydrates 58.1g

of which

Sugars 16.8g

Protein 9.9g

Salt Below 0.1g

- Sodium will now appear as Salt

- Fibre information is no longer mandatory but can be declared voluntarily

- The order of nutrients has also changed

What’s changed?

GCSE Topic 3 Information Sheet 1

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Changes to nutrition tables to come into effect in 2016 due to the new European Union Food Information to Consumers Regulation

2

Action Date

European Union Food Information to Consumers Regulation published in the Official Journal of the European Union

22 November 2011

Food Information Regulation came into force 13 December 2011

Foods voluntarily using new nutrition declaration can be sold 13 December 2011

Mandatory declaration of presence of nanotechnology in food is required on the labelling

13 December 2014

Application date for the majority of provisions 13 December 2014

Current legislation (including 200/13 and 90/496) repealed 13 December 2014

Foods on the market or labelled prior to 3 years after the Regulation can be sold until food stocks are exhausted

Food stocks are exhausted

Foods bearing a nutrition declaration on a voluntary basis must comply with the requirements of the FIR

13 December 2014

Application date for the nutrition declaration becoming mandatory 13 December 2016

Foods on the market or labelled prior to 5 years after the regulation which do not have nutrition declaration can be sold until food stocks are exhausted

Food stocks are exhausted

Food Information to Consumers Regulation (FIR)

GCSE Topic 3 Information Sheet 2

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GCSE Topic 3

Activity 1 – Nutritional information

Which food is higher in saturated fat per 100g?Examine the three sets of food labels shown. Compare the amount of saturated fat in each food. Tick the box to indicate which food in each category has the highest saturated fat content.

Crisps

Breakfast cereal

NUTRITIONAL INFORMATION:

Typical values per 30g serving:Energy 489kj/117kcal, Protein 7.8g,

Carbohydrate <0.1g, of which sugars 0.0g,Fat 9.6g, of which saturates 5.9g, Fibre 0.0g,

Sodium 0.2g, Equivalent as salt 0.6g,Calcium 207mg (26% RDA*)

Typical values per 100g:Energy 1630kj/390kcal, Protein 26g,

Carbohydrate 0.1g, of which sugars 0.0g, Fat 32g, of which saturates 19.9g, Fibre 0.0g

Sodium 0.8g, Equivalent as salt 1.9g,Calcium 690mg (86% RDA*)

* RDA = Recommended Daily Allowance

TYPICAL NUTRITIONAL INFORMATION per 100g per 25gENERGY 2100kj 300kj 503kcal 126kcalPROTEIN 4.1g 1.0gCARBOHYDRATE 55.9g 14.0 of which sugars 0.9g 0.2gFAT 29.2g 7.3g of which saturates 4.8g 1.2g monounsaturates 22.3g 5.6g polyunsaturates 2.1g 0.5gFIBRE 3.2g 0.8gSODIUM 0.6g 0.2gEQUIVALENT AS SALT 1.5g 0.4g

NUTRITION INFORMATIONTypical Value

per 100g30g Serving

with 125ml of skimmed milk

ENERGY 1639KJ 387Kcal 743KJ 175Kcal

PROTEIN 5g 6g

CARBOHYDRATE of which sugars

starch

85g 35g 50g

32g 17g 15g

FAT of which saturates

2.5g 1g

3g1.5g

FIBRE 2g 0.6g

SODIUM SALT

0.3g 0.75g

0.15g 0.35g

NUTRITION INFORMATIONTypical Value

per 100g30g Serving

with 125ml of skimmed milk

ENERGY 1604KJ 379Kcal 732KJ 173Kcal

PROTEIN 11g 8g

CARBOHYDRATE of which sugars

starch

76g 20g 56g

29g 12g 17g

FAT of which saturates

2.5g 0.5g

3g1.5g

FIBRE 4g 1g

SODIUM SALT

0.3g 0.75g

0.15g 0.35g

Cheese

TYPICAL NUTRITIONAL INFORMATION

Per 30g Serving Per 100gEnergy 630kj 2099kj

151kcal 502kcalProtein 1.7g 5.6gCarbohydrate Of which saturates

17.7g 1.1g

59.0g 3.7g

Fat Of which saturates

7.8g 0.6g

26.1g 2.0g

Fibre 1.2g 4.0gSodium*Equivalent as salt

0.19g 0.47g

0.62g 1.57g

This pack contains 5 servings

NUTRITIONAL INFORMATIONTypical Values Per 100g Per 20g Portion

Energy 1663kj/401kcal 333kj/80kcal

Protein 26g 5.2

Carbohydrate 0.1g 0.02g of which saturates 19.8g 4g

Fat 33g 6.6g of which saturates 19.8g 4g

Fibre 0g 0g

Sodium 0.76g 0.15g Equivalent as Salt 1.9 0.38g

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GCSE Topic 3

Activity 2 – Signposting




What isHIGH

per 100g

What isMEDIUM

per 100g

What isLOW

per 100g

Over

20g

Between

3gand

20g

3gand below

Over

5g

Between

1.5gand5g

1.5gand below

Over

1.5g

Between

0.3gand

1.5g

0.3gand below

Food Shopping Card

Over

15g

Between

5gand

15g

5gand below


Examine the nutritional information on the four labels shown. Based on the work you did today, consider whether each product is high, medium or low in fat, saturated fat, sugar and salt. Show your answer in the boxes below by writing or colouring red, amber or green in each of the circles. Values are per 100g.


Label 1 Label 2

Label 3 Label 4


32g 19.9g 0.0g 0.8gFat Sat Fat Sugar Salt

2.5g 1g 35g 0.75gFat Sat Fat Sugar Salt


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GCSE Topic 3


Explain three benefits of Front of Pack labelling systems.

1.

2.

3.

List and describe two different Front of Pack labelling systems.

1.

2.

Which Front of Pack labelling system do you prefer and why?

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GCSE Topic 3

Activity 4 – Guideline Daily Amounts (GDAs)

Amount of Nutrient X 100GDA value

One bar contains (58g)

Calories Sugars Fat Saturates Salt

260kcal 34.6g 9.9g 4.8g 0.23g

Values Women Men Children (5-10 years)

Calories 2000 2500 1800

Protein 45g 55g 24g

Carbohyrdate 230g 300g 220g

Of which sugars 90g 120g 85g

Fats 70g 95g 70g

Of which saturates

20g 30g 20g

Fibre 24g 24g 15g

Sodium* 2.4g 2.4g 1.4g

* Equivalent as salt

6g 6g 4g

Use the GDA information and formula provided to calculate the percentage contribution of this bar to the GDAs of an adult man and adult woman.

GDA values for adults and children Formula

Answers Adult man Adult woman

Calories Sugars Fat Saturates Salt

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GCSE Topic 3


Pizza

Crisps

Calories391

20%

Sugars4.8g

5%

Fat9.1g

13%

Saturates4.8g

24%

Salt1.4g

23%

9.1gPer serve

MEDIUM Fat

4.8gPer serve

MEDIUM Sat Fat

1.4gPer serve

MEDIUM Salt

4.8gPer serve

LOW Sugars

25.2gPer serve

HIGH Fat

8.7gPer serve

HIGH Sat Fat

3gPer serve

HIGH Salt

4.5gPer serve

LOW Sugars

Calories545

27%

Sugars4.5g

5%

Fat25.2g

36%

Saturates8.7g

44%

Salt3g

50%

Calories99

5%

Sugars2g

2%

Fat2.1g

3%

Saturates0.3g

2%

Salt0.4g

7%

2.1gPer serve

MEDIUM Fat

0.3gPer serve

LOW Sat Fat

0.4gPer serve

HIGH Salt

2gPer serve

MEDIUM Sugars

8.3gPer serve

HIGH Fat

3.8gPer serve

HIGH Sat Fat

2.25gPer serve

HIGH Salt

0.5gPer serve

LOW Sugars

Calories131

7%

Sugars0.5g

1%

Fat8.3g

12%

Saturates3.8g

19%

Salt2.25g

38%

Thin & Crisply Cajun Chicken Italian Pepperoni

Half a pizza contains Half a pizza contains

Of your guideline daily amount Of your guideline daily amount`

Baked Crisps Standard Crisps

Each 25g pack contains Each 25g pack contains


Examine the labels shown below. Compare the products in each category. Tick the product that is the healthier option and explain why it is healthier.

What's on a label

Health & Medicine

gce topic

food labelstopic

food businessesabout

food safely1

entergcse gce

food choices slide3

herefood labelling information

g pepper