Labelling_Poster.pdf

FOOD LABELS WHAT DO THEY MEAN?

The principal function of food labelling is to inform consumers of the properties of pre-packed food. The fundamental rule of the labelling of foodstuffs is that

consumers should not be misled. Detailed labelling of a product educates consumers as to the exact nature and characteristics of the foodstuff and enables them

to make a more informed choice.

1. Name under which the product is sold*

Note: There are rules for the listing of specific ingredients, such

as starch and meat. Where the ingredient ‘starch’ (or modified

starch) originates from a source that contains gluten, the

source of its cereal origin must always be given in the list of

ingredients e.g. wheat starch. Products containing meat as an

ingredient, such as ready meals, must declare the term ‘…meat’

in the list of ingredients preceded by either the animal species

or the generic name from which the meat is derived, such as

‘bovine meat’ or ‘beef meat’.

4. Net quantity*

The name of a food must be stated in order to inform the

purchaser of the true nature of the product. In addition the use

of a brand name, sales name, fancy name or trademark is also

permitted.

In certain circumstances, in order to avoid confusion, a

description may be required to indicate the true nature of the

product and to distinguish it from other foods.

Details of the physical condition of the foodstuff or processes

it has undergone must accompany the name of the food.

All pre-packaged foodstuffs must be labelled with information

on the net quantity of the foodstuff, i.e. its weight or volume,

which does not include the packaging material. The net quantity

must be expressed using the metric system. The 'e-mark' is not

a requirement under food safety legislation. It is regulated

according to the Packaged Goods (Quantity Control) rules

enforced by the Department of Enterprise, Trade and

Employment.

3. The quantity of certain ingredients

5. Date of minimum durability*

In certain circumstances it is necessary to state on the label

the quantity of an ingredient which is used in the manufacture

or preparation of a foodstuff. The quantity must be declared in

percentage terms and should appear in or next to the name of

the food or be in the list of ingredients. This is known as

quantitative ingredient declaration or QUID. For example, the

quantity of an ingredient as a percentage must be declared on

the label where:

• the ingredient is included in the name of the food

• the ingredient is associated with the name of the food

• the ingredient is emphasised in words, pictures or graphics

2. List of ingredients

The date of minimum durability of a foodstuff is the date until

which a foodstuff retains its specific properties when properly

stored i.e. midnight on the date shown. Most foods must be

date marked. There are two types of date markings, a ‘best

before’ and a ‘use by’ date. A 'best before' date is required for

non perishable foods that have a long shelf life such as dried or

canned products. A ‘use by’ date should be applied to foods

which are highly perishable. Generally foods that require

refrigeration to maintain their safety rather than their quality

and that have a relatively short shelf life after manufacture

would require a ‘use by’ date.

The list of all the ingredients must be indicated on the label in

descending order of weight as recorded during the

manufacture of the food. The list must start with a heading that

includes the word ‘ingredients’.

Certain foods are however, exempt from giving a list of

ingredients, such as unprocessed fruit and vegetables and

products comprising of a single ingredient where the trade

name is the same as the ingredient name (e.g. pepper).

(this usually does not apply to serving suggestions)

6. Special storage instructions or conditions of use

The label should outline any special storage conditions to

enable the consumer to maintain the quality of the product,

e.g. ‘refrigerate after opening’, ‘store in a cool dry place’. Other

options for the storage of the food can also be detailed in

order to maintain the specific properties of the opened food

such as, ‘suitable for freezing’ and the inclusion of a star

marking panel.

Additives performing technological functions in the final food

must be declared in the list of ingredients such that the name

of the category of additive is followed by the specific name of

the additive or it’s E number e.g. Preservative: Sulphur Dioxide

or Preservative: E 220.

5. Date of minimum durability*

2. List of ingredients

3. The quantity of certain ingredients

1. Name under which the product is sold*

10. Alcoholic beverages*

6. Special storage instructions or conditions of use

11. Nutrition Labelling

9. Instructions for use

8. Origin

4. Net quantity*

7. Name and address

The label must contain the name or business name and address

of the manufacturer or packager inside or outside the EU, or

the name or business name and address of the seller within the

EU. The contact details must be precise enough to enable a

complainant to contact the named agent where necessary. A

website address alone is not acceptable.

9. Instructions for use

11. Nutrition Labelling

Nutrition labelling enables consumers to make more

informed choices with regard to the nutritional

characteristics of the food. It is compulsory where a

nutritional claim is made on the label. However, if a label

carries nutrition labelling voluntarily, it must comply with

Regulations. No nutritional claim can be made on the labelling

of a food other than those relating to: • The energy value •

The nutrients: protein, carbohydrate, fat, fibre, sodium and

substances that belong to or which are components of these

nutrients and • Certain vitamins and minerals present in

significant amounts.

8. Origin

The label must contain instructions on how to use the product

if it is necessary so the consumer can make appropriate use of

the food, such as cooking, reheating or preparation instructions

or declarations such as ‘not suitable’ for a particular purpose.

The origin of a product must be declared only where its

absence might mislead the consumer to a material degree as to

the true origin of the foodstuff. Consumers could be misled

through pictorial representations, such as a flag or a map of a

country other than the one in which it was produced, or

where the name given to a food or its brand name includes a

reference to a place that could imply that the food comes from

or has been made in a particular area.

10. Alcoholic beverages*

The labelling of alcoholic beverages containing more than 1.2%

by volume of alcohol must indicate the actual alcoholic

strength by volume.

* Field of Vision: The name of the foodstuff, the date of minimum durability and the net quantity must appear on the label "in the same field of vision". If the product is an alcoholic beverage greater than 1.2%

alcohol by volume, its actual alcoholic strength by volume must also appear in this field of vision. The intention is that all the information can easily be seen at the same time under normal purchasing conditions.

NEED MORE INFORMATION?: For queries or complaints regarding food labelling, please contact the Food Safety Authority of Ireland

Advice Line: 1890 33 66 77, E-mail: info@fsai.ie, Fax: + 353 1 8171301. www.fsai.ie

This poster is based on the FSAI report ‘ The Labelling of Food in Ireland 2002 ’.

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