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Food Labelling - Full Information about the topic

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Food Labelling - Full Information about the topic

Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !

Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !

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Food Labelling - Full Information about the topic

  1. 1. PRESENTED BY:- Name- LAKENDRA SINGH Course-M.Sc. Food Technology CFT, IPS, UoA
  2. 2. Contents  Introduction  Importance and Purposes  What must be on label  Name of food  Ingredients  Date mark  Name of address, packer and seller  Preparation instruction  Nutrition information  Allergen information  Vegetarian and Non Vegetarian  Bar code  Lot (or batch) mark  Front-of-pack labelling  Food Safety and Standards,(Packaging and Labelling) Regulations, 2011 (General requirements)  Misbranding in labelling  Conclusion
  3. 3. Title – Food Labelling ABSTRACT Food Labelling is the primary means of communication between the producer and seller on one hand, and the purchaser and consumer on the other. Label provide the information about product. The label must include name of food, list of ingredients, weight or volume of product, date and storage condition, place of origin, lot or batch number. Additional information may also be provided such as cooking instruction or serving suggestion. To make labelling useful, available and accessible to consumer. At the same time, they should be clear, simple, accurate, practical, readable, informative, consistent and legible. Bar code not required by law but bar code are quick and easy way of identifying items. The label is therefore the most important marketing tool for a product. A label should not contain any statement, claim, design, device, fancy name or abbreviation which is false or misleading in any particular way, concerning the food contained in the package or concerning the quality or the nutritive value or in relation to the place or origin of the food. Keyword: Bar code, Batch number, Nutritive value
  4. 4. Introduction “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”.
  5. 5.  To protect and promote health  Protect consumer  For Fair marketing  To promote sustainable food production  To promote social well being and to protect culture  Protect environment Importance And Purposes
  6. 6. 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 Additional information may also be provided, such as cooking instructions or serving suggestions.
  7. 7.  It is important that the name of the food must be clearly stated and not be misleading.  If the food has been processed in some way, the process must be included in the title.  E.g.- Dried apricots, Salted peanuts Name of food
  8. 8.  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.  Food additives and water must also be included in the list if they have been added. Ingredients
  9. 9. Date mark 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).
  10. 10.  The name and address of the manufacturer, packer or seller must be stated on the label.  Consumers can then contact the manufacturer if they have a complaint about a product or if they wish to know more about it. Name of address, packer or seller
  11. 11. Preparation instructions • Instructions on how to prepare and cook the food must be given on the label, if they are needed. • Instructions may also be given for heating in a microwave oven. These instructions should make sure that the food tastes.
  12. 12. 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.
  13. 13. Cont…..  Nutrition information must be provided in one of two formats.  Further information can be added to labels such as the amounts of polyunsaturated, monounsaturated, 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)
  14. 14. 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.
  15. 15. Vegetarian and Non Vegetarian  Industry already labels foods as suitable for vegetarians or vegan.  It is mandatory for all food manufactures to indicate as to whether the food item contain any non vegetarian ingredients or not.  A brown circle is to indicate the presence of non vegetarian ingredients in food item, while green circle indicate that the food item is vegetarian. Vegetarian Non Vegetarian
  16. 16. Bar codes  Many food labels have a bar code and number on them.  This is not required by law, but bar codes are a quick and easy way of identifying items especially at supermarket checkouts where the scanner can also identify other information such as the price.  Bar codes are also used for stock control in shops and warehouses.
  17. 17. Lot (or batch) mark • A lot mark is a code which is required by law to appear on the label. It helps to identify batches of food in the event that they need to be recalled by the manufacturer, packer or producer. • A date mark is sometimes used as a lot mark. Lot marks may be indicated by the letter ‘L’.
  18. 18. Front-of-pack labelling  Most of the big supermarkets and many food manufacturers also display nutritional information on the front of pre-packed food.  This label clearly shows the nutrients that are important for health. It will help you compare different food choices, help you balance your diet, and control the amount of energy (calories) you eat.  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.
  19. 19. Under this Act every package of food shall carry a label giving the following information:  The name , trade name or description of food contained in the package.  The name of ingredients used in the product in descending order of their composition by weight or by volume as the case may be.  In case both color and flavors are used in the label should mention.  If gelatin is used as an ingredient, declaration should be made using the words “gelatin animal origin”.  The particulars of declaration required under these regulation to be specified on the label shall be in English and Hindi in Devanagari script .  Contents on the label shall be clear, prominent and readily legible by the consumer under normal condition of purchase and use.  When the container id covered by a wrapper, the wrapper shall carry the necessary information shall be readily legible through the outer wrapper and not covered by it Food Safety and Standards,(Packaging and Labelling) Regulations, 2011 (General requirements)
  20. 20.  If the package label does not include the name and place of business of the manufacture, packer, or distributor; and an accurate statement of the quantity of the contents in terms of weight, measure, or numerical count.  If any word, statement, or other information required by law to appear on the label is not prominently placed.  If it is a color additive, unless its packaging and labeling are in conformity with such packaging and labelling requirements.  If it is offered for sale under the name of another food. Misbranding in labelling
  21. 21. Conclusion Food label is an important public health tool to promote a balance diet, hence enhancing public health. Information assist consumers to better understand the nutritional value of food. It is carry information that will help you to make good food choices. It enables consumers to compare the nutritional value of similar food products and then make healthy food choice based on the relevant nutrition information.
  22. 22.  Srilakshmi. B. 2015. Packaging and labelling of foods . In Food Science. New age international (P) ltd., Publisher. 410-424  Potter. N. Norman. 2007. Governmental regulation of food and nutrition labelling. In food science. CBS Publishers & distributors Pvt. Ltd. 559-569  http://www.fda.gov/download/food/guidanceregulation/u cm265446.pdf Accessed on 07-08-2017  www.mfds.go.kr/files/upload/eng/Foods_labeling_stand ars_03.pdf Accessed on 08-08-2017 References

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