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LABELING Souvia Rahimah, STP., M.Sc.


Pendahuluan INFORMASI NUTRISI

WHAT ‘S ON IT ?

WHAT TO DO WITH IT ?


Definisi Labeling Kata, kalimat, pernyataan, merek (brand), atau tanda (mark) dalam tulisan atau representasi apapun atau disain atau hal yang menggambarkan sesuatu yang tertera pada atau terlampir pada atau menyertai produk makanan atau kemasan makanan.


Pengertian Label Makanan : Merupakan informasi nutrisi yang ditampilkan pada kemasan makanan yang disesuaikan dengan undang2 atau peraturan peraturan yang berlaku.

Teknik pencantuman informasi, isi informasi umum dan informasi nutrisi juga mempunyai ketentuan sendiri ditinjau dari produk yang dikemas, kelompok umur konsumen dan ukuran kemasannya.


Mengapa Labeling Penting ???? The Stakeholders –     

Legislators Consumers Manufacturers and retailers Regulatory agencies Analysts


Untuk Konsumen need information to –  provide identity, quantity  advice on safe storage and use  enable informed choice


Retailers provide space for the bar code for  checkout scanning  stock control via in-store database


Regulatory agencies and analysts – need data to enable checking that  regulatory standards are fulfilled  labelling regulations are complied with  claims are fulfilled


What’s on It ??? Wajib :

This must be in table form per 100g of product as eaten (or if not, clearly stating per 100g of dry product) or per 100ml for liquids.

Name and address of the manufacturer or importer or distributor Instructions for use Net contents Country of origin Batch identification Use by date Nutrient analysis


Mandatory food labelling requirements

Voluntary* information sometimes provided

Name

Nutrition information no claims made)

List of ingredients

Nutrition signposting

Quantity of certain ingredients (e.g. pork (10%)

Guideline Daily Amounts

Net quantity (weights & measures)

Claims such as ‘no artificial additives’

Date of minimum durability (‘best before’ or ‘use by’)

Graphical and pictorial information

The name and address of manufacturer/ packer/ seller

Vegetarian/ vegan labelling

Place of origin (if failure to do so might mislead)

May contain (e.g. nuts) labelling

(if

* Based on information provided voluntarily in the UK




Instructions for use (if failure to do so might mislead)

Assurance schemes

Allergen information the ingredient list)

Method of slaughter (e.g. Halal)

(in

Alcoholic strength by volume (drinks over 1.2% only)

Free range (e.g. eggs)

Quinine labelling

Marketing terms (e.g. fresh, pure, natural)

High caffeine content warning (drinks containing over 150mg/l of caffeine)

Number of servings





Sweeteners labelling

Environmental impact (e.g. dolphin friendly)

Polyol warning (‘excessive consumption may produce a laxative effect’)

Country of origin (where not required)

PKU warning (‘contains a source of phenylalanine’)

Customary or descriptive names

Packaging gases (‘packaged in a protective atmosphere’)

Quality type claims (e.g. ‘100% chicken breast’

*





Raw milk labelling

Special offer competitions

GMO labelling

Production methods (e.g. organic)

Irradiated food labelling (‘irradiated’ or ‘treated with ionising radiation’)

Logos

Nutritional Panel (where a nutritional claim is made: e.g. low in fat

Brand information

*



What’s on a label? Name of food

Ingredients

Weight /Volume

Date-mark

Place of origin

Storage / Preparation instructions

Name and address Nutrition information

END


Menurut US. Food and Drugs Administration, Mei 1999

Label makanan saat ini harus mencantumkan : •Informasi untuk setiap produk makanan. •Format informasi harus mudah dan cepat dibaca konsumen •Informasi jumlah penggunaan per penyajian (serving) untuk lemak jenuh, cholesterol, serat dan zat2 nutrisi •Referensi nilai gizi yang membantu konsumen dalam mengatur kebutuhan makanan yang dikonsumsi. •Keseragaman pengertian istilah nutrisi seperti “ light”,” Low”, High fibre dll.


Name of food The name of the food must be clearly stated. Some foods have made-up names, which give no information about what is in them or how they have been processed. In such cases, a description of the food must be given so that it is neither ambiguous nor misleading. If the food has been processed in some way, the process must be included in the title, e.g. dried apricots, salted peanuts and smoked mackerel. The name must also describe the differences between apparently similar products. For example, a ‘fruit yogurt’ must be flavoured using real fruit, whereas a ‘fruit flavoured yogurt’ can be flavoured using artificial flavourings.


Weight or volume

• The weight or volume of the food must be shown on the label. Comparing the weight with the price of different brands enables consumers to make choices on value for money between brands. • Some foods, such as tea and butter, are sold only in standard amounts. The actual weight of the product does not need to be exact, but must be within a few grams of the weight stated on the label. • The symbol e is used to show that the weight complies with the EU requirement for weight under the average system, i.e. the average pack is at least the weight declared. • If the product weighs less than 5g then the weight need not be stated.


Ingredients

•

Ingredients are listed in order of weight, according to the amounts that were used to make the food, starting with the largest ingredient and ending with the smallest. • All components, including water and food additives, must be included in the list if they have been added. • A new European Union (EU) labelling rule is being implemented in the UK which will require 12 food ingredients - milk, eggs, peanuts, nuts from trees (including Brazil nuts, hazelnuts, almonds and walnuts), fish, crustaceans (including crab and shrimps), soya, wheat, celery, mustard, sesame and sulphur dioxide – to always be clearly labelled.


Ingredients • If an ingredient in the description of the product is featured in a pack shot and other situations, e.g. Chicken and Ham Pie, the quantity of the ingredient must be declared as a percentage. This is required as part of EU labelling law, and is known as a Quantitative Ingredient Declaration (QUID). GM ingredients • In April 2004 new rules for GM labelling came into force within the EU. The presence in foods of genetically modified organisms (GMOs) or ingredients produced from GMOs must be indicated on the labels. Foods produced with GM technology (e.g. cheese produced with GM enzymes) and products such as meat, milk and eggs from animals fed on GM animal feed will not have to be labelled.


Name and address • The name and address of the manufacturer, packer or seller must be stated on the label. • This gives consumers the opportunity to contact the manufacturer if they have a complaint about the product or if they wish to know more about it.


Place of origin

• The label must display clearly where the food has come from if it would be misleading not to show it, e.g. a tub of Greek yogurt which was made in France.


Date mark • Perishable foods that spoil quickly, such as cooked meat and fish, have a use by date. If kept for too long these foods can cause food poisoning even though they may not taste any different. • Other foods have a best before date, after which foods may not be at their best, with regard to flavour, colour and texture, even though they will probably be safe to eat if they have been stored according to the instructions on the labels.


Storage/Preparation Instructions • Information must be provided on how long a product is likely to last once it has been bought and/or opened, and under what conditions it needs to be kept to ensure its freshness.

• When necessary, instructions on how to prepare and cook the food must be given on the label. If the food has to be heated, the temperature of the oven and the cooking time should usually be stated. Instructions may also be given for heating in a microwave oven.


Nutrition information

• Manufacturers are not obliged by law to provide nutrition information, unless they make a nutrition claim. For those that do provide nutrition information, they must provide: * The energy value in kilojoules (kJ) and kilocalories (kcal); * The amount of protein, carbohydrate and fat in grams (g). • Unless a claim is made, the amounts of sugars, saturates, fibre and sodium can also be optionally provided. • Information must always be given as values per 100g or per 100ml of food. Values for a portion or serving can be given as well, provided that the number or size of portions/servings is given.



Further optional information can be added, unless a claim is made, on the amounts of other nutrients such as vitamins and minerals (if they are present in significant amounts). The amount of vitamins and minerals in a food are given as a percentage of the Recommended Daily Amount (RDA). RDAs are estimates of the amount of vitamins and minerals sufficient to meet or more than meet the needs of groups of adults rather than individuals. RDA values are part of EU food law and reflect the variation in opinion across Europe. There is only one figure for each nutrient, derived from figures for adults, rather than a range of figures that vary with age, sex and physiological status as exists for UK Reference Nutrient Intakes or RNIs.



In the UK, some pre-packaged foods also provide information about guideline daily amounts (GDAs). GDAs are derived from the Estimated Average Requirements for energy for men and women aged between 19-50, of normal weight and fitness (2500kcal and 2000kcal respectively). GDAs are intended as guidance to help consumers in their understanding of their recommended daily consumption of energy (calories), fat and saturates and a base against which the content of individual foods can be compared.


Labelling jargon RDA - Recommended Daily Amount part of EU directive on Nutrition Labelling estimates of the amount of vitamins & minerals needed to meet or more than meet the needs of a group of adults

GDAs - Guideline Daily Amounts


Penjelasan mengenai hubungan antara nutrisi dalam makanan dan penyakit seperti kalsium dan osteoporosis, lemak dengan kanker, garam dengan hipertensi dll. Standar ukuran penggunaan untuk memudahkan pembuatan produk yang hampir sama ( perbandingan nutrisi). Khusus untuk produk2 sari buah, penjelasan yang mudah mengenai berapa jumlah sari buah murni yang ada dalam produk.


Panel Informasi Nutrisi

•

Pada label makanan tertera “ Nutrition Fact”…….. harus menunjukkan : Total kalori Kalori dari lemak Total lemak Lemak jenuh Cholesterol Garam Total karbohidrat Serat Gula Protein Vitamin A Vitamin C Kalsium Besi

Semua nuterisi harus Dicantumkan dalam bentuk % daily Values bisa dalam mg/gr hal ini Dilakukan untuk mencegah Kesalahan interpretasi mengenai Nilai2 nutrisi didalamnya.


Nutrition Fact Dimulai dari yang terpenting Dari jumlah yang terbesar ke yang terkecil Harus jelas Food names must describe the true nature of the food


Nutrition Labelling

Voluntary information

Prescribed format

Derived from Estimated Average Requirements for energy


Contoh : 1. Makanan dengan 140 mg garam akan dapat diartikan sebagai makanan berkadar garam tinggi, karena 140 merupakan nila iyang besar. Pada kenyataannya adalah jumlah garam yang mewakili kurang dari 6% dari Daily Value untuk garam ( 2400mg) 2. Makanan yang mengandung 5 gram lemak jenuh tidak dapat dikatakan rendah nutrisi karena kenyataanya makanan tersebut mengandung ¼ dari total Daily Valuenya ( 20 gram adalah daily value untuk lemak jenuh)


Modifikasi Format

Untuk kelompok usia anak dibawah 2 tahun (kecuali formula bayi), sebaiknya tidak memuat informasi tentang lemak jenuh, lemak polyunsaturated, . cholesterol, lemak kalori atau kalori dari lemak jenuh. Alasannya : “ untuk mencegah orang tua dari kesalahan asumsi dalam membatasi pemberian lemak pada bayi padahal seharusnya tidak demikian” Untuk anak dibawah usia 4 tahun sebaiknya tidak memuat % Daily Values untuk total lemak, lemak jenuh, cholesterol, garam, total karbohidrat dan serat.. Tetapi sebaiknya memuat % Daily Value untuk protein, vitamin dan mineral. Untuk Label makanan anak2 sebaiknya dibuat format yang sederhana tetapi memuat nformasi nutrisi yang benar2 dibutuhkan untuk pertumbuhan dan perkembangan anak. Beberapa pengecualian seperti : untuk format ukuran kecil dan menengah (ukuran kemasan kurang dari 12 inc2) contohnya, untuk kemasan permen karet tidak harus memuat informasi nutrisi lengkap cukup dengan informasi bahan penyusun utamanya saja.


Modifikasi Format Informasi nutrisi dapat ditampilkan, dengan ukuran kurang dari 40 inc2 dalam bentuk tabel atau format melingkar (string), untuk ukuran lebih kecil harus singkat dan penempatannya mudah dibaca. Untuk kemasan lebih besar dar 40inc2 misalnya; kantung roti, dus kue pie, kantung sayuran beku, Nutrition fact harus ditampilkan lengkap. Untuk produk2 yang memerlukan informasi mengenai persiapan sebelum dikonsumsi seperti; dry cakes mixture, dry pasta dinner, breakfat cereals with milk, mie instan dll. Label harus dibuat dalam dua kolum informasi nutrisi dimana kolom pertama memuat komponen nutrisi dan kolom kedua mengenai cara memasak atau penyajiannya


Ukuran porsi (Serving size) Ukuran porsi dimuat pada kemasan makanan. Jumlah ini akan membantu untuk mengetahui ukuran porsi yang akan dikonsumsi. Contoh, bila tertera 4 porsi dalam kemasan, kita tahu bahwa 1 porsi sebanding dengan ¼ dari jumlah isi dalam kemasan.. Ukurannya dapat berupa, cup, tablespoon, teaspoon, piece, fraction(1/4 pizza) atau dalam gram dan mililiter.


Nutrient Content Claims Istilah2 yang menerangkan kandungan nutrisi dalam suatu produk makanan untuk konsumen yang perduli dengan kesehatannya saat ini sudah diatur dalam peraturan sehingga konsumen dapau mengajukan tuntutan kepada produsen bila terjadi hal2 yang menyimpang seperti :

“free: ….. “calori free” artinya lebih sedikit dari 5 cal/serving, “sugar free” dan “fat Free” artinya lebih sedikit dari 0.5 gram/serving, berlaku juga untuk “fat free milk” artinya skim “low”…..”low fat” artinya 3 gram atau kurang per serving, “low sodium” artinya 14 gram per serving atau kurang, “low cholesterol” … 20 mg lemak jenuh atau kurang per serving, low calori … 40 kal atau kurang per serving. High…. Makanan mengandung 20% atau lebih Daily Values untuk zat gizi tertentu per serving Reduced…. Kurang dari 25% nutrisi/ kalori jumlah normalnya.


Nutrition Claims Any representation, other than the nutrition labelling, that states or implies that a food contains, or has a high or low amount of one or more nutrients is a nutrition claim If a nutrition claim is made, nutrition labelling is mandatory


Nutrition Claims Nutrient (or content) claims refers to the level of a nutrient in a food e.g. source of calcium

Comparative claims comparison of nutrient levels of 2 or more foods, using descriptors such as ‘higher’ or ‘lower’, e.g. contains % more calcium


Nutrition Claims Nutrient function claims refers to physiological role of nutrient in its relationship to growth, development or other normal functions e.g.aids in the development of strong bones & teeth

Medical claims are illegal e.g. prevents osteoporosis


FSA Guidelines on Nutrient Content Claims FAT

LOW NO ADDED Less than 3g/100g or 100ml

X FREE Less than 0.15g/100g or 100ml Less than 0.1g/ 100g or 100ml

SATURATES Less than 1.5g/ 100g and should not make up more than 10% total energy of the product * Less than 0.2g/ SUGAR(S) Less than No sugars or 100g or 100ml 5g/100g or 100ml foods composed mainly of sugars added to the food or to any of its ingredients No salt or sodium Less than 5mg SALT/ Less than40mg sodium per 100g SODIUM sodium per 100g shall have been added to the food or 100ml or 100ml or to any of its ingredients * excludes spreadable fats for which there are specific EU Regulations


FSA Guidelines on Nutrient Content Claims FIBRE

SOURCE Either 3g per 100g or 100ml or at least 3g in the reasonable expected daily intake of the food

INCREASED More than 25% more than a similar food for which no claim is made and more than 3 g in either the reasonable daily intake of a food for which this is lower than 100g or 100ml or in 100g or in 100ml

HIGH Either more than 6g per 100g or 100ml or at least 6g in the reasonable expected daily intake of the foods


New EU Proposal on Claims Will define many nutrient claims low fat light/lite (reduced by 25%)

Will prohibit some claims ‘% fat free’ claims use of the term ‘diet’


Fresh Claim Pengertian istilah “fresh” adalah untuk makanan segar atau makanan yang tidak melalui proses pengolahan, ini hanya berlaku untuk makanan segar, makanan tanpa proses pembekuan, pemanasan dan tanpa penambahan zat pengawet. Untuk “fresh frozen food” pengertiannya adalah makanan yang segera dibekukan selagi segar (blansing). Pengecualian untuk “freh milk dan freshly baked bread”

Generated by Foxit PDF Creator Foxit Software For evaluation only. LABELING. Souvia Rahimah, STP., M.Sc

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