FOOD CATEGORY
Tetty Sihombing Director of Food Product Standardization The National Agency of Drug and Food Control Republic of Indonesia
EIBD Workshop Food and Beverages Jakarta, October 17th, 2012
Kategori Pangan.pdf
2 Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
Food Category System Purpose: support the premarket assessment consumer satisfaction Categorize food product as it’s quality, purpose, target of consumers Tool for assigning food additive and contaminant level
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Development of Food Category System Prepared with the support of Peer Review Team; consists of representatives from NADFC, universities, related government institutions, and stakeholders (industries)
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Development of Food Category System (continue)
Benchmark: * National standards: SNI * Codex standards * Others: Malaysia, Australia, USA Accommodate: the Indonesian traditional food Other new food products proposed by food industries
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Decree of Head of NADFC No. 00.05.52.4040 on Food Category
Food Category System Consist of 16 food category Each category contains of sub-sub category
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Sample 15.0 Makanan Ringan Siap Santap Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa lainnya.
15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, Tepung atau Pati (dari Umbi dan Kacang) Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh adalah keripik2 kentang, jagung berondong (popcorn), pretzel, krekers beras (senbei), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen; sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang, garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan berbentuk bola atau lempengan). Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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15.0
Sample
Ready-to-eat Savouries Includes all types of savoury snack foods.
15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) Includes all savoury snacks, with or without added flavourings, but excludes unsweetened crackers (category 07.1.2). Examples include potato chips, popcorn, pretzels, rice crackers (senbei), flavoured crackers (e.g., cheeseflavoured crackers), bhujia (namkeen; snack made of a mixture of flours, maize, potatoes, salt, dried fruit, peanuts, spices, colours, flavours, and antioxidants), and papads (prepared from soaked rice flour or from black gram or cow pea flour, mixed with salt and spices, and formed into balls or flat cakes). 8 Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
For each category
Sample
• Name of food • Definition • Basic Characteristics Keripik2 Kentang
Definisi : Keripik2 kentang adalah makanan kering yang dibuat dari kentang segar dapat berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya. Karakteristik dasar : Tekstur renyah; Kadar air tidak lebih dari 3%. Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Sample
Keripik2 Gadung Definisi : Keripik2 gadung adalah makanan kering yang dibuat dari gadung (Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya.
Karakteristik dasar : Tekstur renyah; Kadar air tidak lebih dari 6%.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
Indeks Pangan Food Index
Food Category No No Kategori Pangan
Page Halaman
A Abon Daging
08.2.2
138
Abon Ikan
09.2.4.3
160
Acar Bawang Putih
04.2.2.3
60
Acar Cabe
04.2.2.3
60
Acar Jahe
04.2.2.3
60
Acar Jamur
04.2.2.3
59
Acar Lobak
04.2.2.3
60
Acar Timun Mentah
04.2.2.3
60
Adas Bubuk
12.2.1
184
Adas, Adas Pedas, Fennel, Jinten Manis
12.2.1
184
Adonan Biskuit
07.1.4
114
Air Bermineral
14.1.1.2
213
Air Berperisa
14.1.4.2
232
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Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
The Food Category System as a tool for assigning food additive
Sample : Provision of Alitam uses based on food category system Food Category No.
Food Category
Maximum limits of usage (ppm)
01.1.2
01.1.2 Dairy-based drinks, flavoured and/or fermented (e.g., chocolate milk, cocoa, eggnog, drinking yoghurt, whey-based drinks)
100
01.2
Fermented and renneted milk products (plain), excluding food category 01.1.2 (dairy-based drinks)
60
01.4
Cream (plain) and the like
100
01.7
Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt)
100
03.0
Edible ices, including sherbet and sorbet
100
(Head of NADFC Regulation No. HK.00.05.5.1.4547 on Food additives sweeteners requirements in food products
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Challenges and improvement of Food Category
Food product not yet covered Food product placed in more than one categories Influence the assigning of food additive dan contaminant level Should be revised
The Food product not fulfill the main characteristic (quality requirements) For food that SNI is mandatory, should fulfill the quality requirement Other food product: need to be representative of its name Support with clear information: purpose, consumer target Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
usage of “unusual “ food ingredient and “high” dosage nutrients, pharmacological effects :
The
?? traditional medicine food supplement BPOM will assess the safety of ingredients, role as food, usage direction. Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category
Food with unsual serving size, eg. Serving size 10 ml for beverage Not classified as food Food with nutrition claim, eg. Low fat milk, the quality requirement (fat content) should meet Head of NADFC Regulation on health klaim and nutrition klaim Influence the assigning of food additive dan contaminant Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category Time
line (depend on):
1. External: Submitted information: Applicants need to prepare supporting data: e.g composition, purpose of the product, consumer target, regulation in other country. 2. Internal: Database: availability, easy usage Continuously updating data base Preliminary Electronic searching 3. Internal: Method of analysis Application of decision tree Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Some examples
Water …. High pH Ginseng … high concentrate, “snack”?
Liquid salt as new name of food, accomodate with some requirements. The use of term ‘chocholate compound’ for naming cocoa product analog that not fulfill the requirement of content cocoa fat or not use cocoa fat. For some product that couldn’t meet some quality requirement, should declare the percentage of those parameter in Label, eg. % of fat in mayonaise. The use of certain term for analog products, eg. Sweetened condensed milk with vegetable fat. Proper placement for some foods. Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Challenges and improvement of Food Category All cases as input in the revision of food category, including assessment on the definition, main characteristic, and proper placement for each food.
Food Category-EIBD Workshop Food and Beverages, October 17th, 2012
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Te r im a kasih
