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Food labelling
Food labelling
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Food lablng

  1. 1. Food Labelling  “Labelling means to introduce a product for sale by providing comprehensive information about the product to the target consumer market besides ensuring safety standards of the regulatory body. A useful elaborated information about the label leaves good impression on the consumers seeking required details about the product”
  2. 2. Food Information Regulation  Every packaged food article for the domestic use has to be labeled in accordance to the related Indian Food Law.  Food Safety and Standards (Packaging and Labeling) Regulations, 2011, notified by Food Safety and Standards Authority of India (FSSAI).
  3. 3. What must be on a label? Name of food List of ingredients (in descending order) Weight or volume Date and storage conditions Preparation instructions Place of origin Lot or batch number
  4. 4. Date marks There are two different date marks which appear on food labels:  ‘Use-by’ - found on perishable foods, e.g. milk, meat, fish. Foods are not safe to eat after this date (food safety).  ‘Best before’ - found on a wide range of food including fresh, frozen, dried, canned and other foods. Foods can be eaten after this date, but may not be at their best quality (quality, taste, texture and appearance).
  5. 5. Nutrition information  Not mandatory unless a nutrition claim is made e.g. ‘low fat’ or ‘high fibre…  If a nutrition claim is made: Energy value of the food in kJ and kcal must be provided Amount of protein, carbohydrate and fat in g must be provided
  6. 6. Nutrition information  Nutrition information must be provided in one of two formats  Further information can be added to labels such as the amounts of polyunsaturates, monounsaturates, starch, cholesterol, vitamins and minerals Format 2: ‘Big 4 and Little 4’ Energy (kJ and kcal) Protein (g) Carbohydrate (g) of which: sugars (g) Fat (g) of which: saturates (g) Fibre (g) Sodium (g) Format 1: ‘Big 4’ Energy (kJ and kcal) Protein (g) Carbohydrate (g) Fat (g)
  7. 7. Allergen information  Foods that are known to cause allergies and intolerances may be listed in a box or highlighted to draw attention to their presence, e.g. this product contains MILK  Manufacturers will require packaged foods to provide allergy information
  8. 8. Vegetarian  Industry already labels foods as suitable for vegetarians or vegan  2006, FSA provided guidance for manufacturers, caterers and enforcement authorities to improve food labelling for vegans and vegetarians
  9. 9. Front-of-pack labelling  Most of the big supermarkets and many food manufacturers also display nutritional information on the front of pre-packed food  Traffic light labels on the front-of-pack provides information on high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt  The number of grams of fat, saturated fat, sugars and salt in what the manufacturer or retailer suggests as a ‘serving’ of the food though the criteria are per 100g
  10. 10. OFFENCES & PENALTIES  Misbranded Food Up to 3lakh rupee  Misleading advertisement Up to 10lakh rupees
  11. 11. Thank You

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