Transcript Food Package Labeling

Food Package
Labeling
Jeffri Bohlscheid
School of Food Science
University of Idaho
Objectives
 After this session the student will:
 Understand the importance of food labeling
 Describe the differences between the Principle Display
Panel and the Informational Panel
 Be able to produce a basic the Principle Display Panel and
the Informational Panel for a common food product
US Labeling Laws
 Found under the Code of Federal Regulations Title 21 (Food
and Drugs) Part 101 (Food Labeling)
 Very long and technical
 Provides guidance for food manufacturer
 Errors in labeling can result in recalls and fines
 Potential loss of $$$$$$$$$$$$$$$$$$$$$$$
 Can result in injuries to consumers and lawsuits – more $$$$$
 Provides assurance and information for consumers
US Labeling Laws
 Information on the label must conform to specific terminology
and conventions
 Standards of Identity exist for many foods
 E.g., Ice cream is composed of specific ingredients (milkfat, milk
solids, sugar, air, flavorings, stabilizers, emulsifiers, etc.)
 Health claims of food ingredients must be substantiated
 Oatmeal and lowering of cholesterol.
Major Label Components
 Information on labels can be accessed from US Food and
Drug Administration – Center of Food Safety and Applied
Nutrition (US FDA CFSAN)
 www.cfsan.fda.gov/label.html
 Product Display Panel
 What you look at first - Front of the package
 Informational Label
 Nutritional information
 Side or back panels
Product Display Label
 http://www.cfsan.fda.gov/~dms/2lg-3.html
 “That portion of the package label that is most likely to be seen
by the consumer at the time of purchase.”
 “The statement of identity, or name of the food, and the net
quantity statement, or amount of product”
 Weight of usable portion in English (lbs and oz) and metric units (kg
or g)
 For fluids, volume in English (gal and oz) and metric units (l or mL)
Additional information
 Name and address of the manufacturer, packer or
distributor.
 Unless the name given is the actual manufacturer, it must be
accompanied by a qualifying phrase which states the firm's
relation to the product (e.g., "manufactured for "or
"distributed by").
 Street address if the firm name and address are not listed in
a current city directory or telephone book
 City or town
 State (or country, if outside the United States)
 ZIP code (or mailing code used in countries other than the
United States).
So what does this mean?
Example
Example – Canned Beans
 Western Family®
 Premium Butter Beans
 Net Wt 15 oz (425 g)
 The weight of the bean – does not include the water in the can
 “Proudly Distributed by Western Family Foods, Inc.”
 They probably did not can the beans
 PO Box 4057
 Portland, OR 97208 USA
 Copyright 2005 (not necessarily needed by the FDA)
More information
 Product code (UPC bar code)
 Production run codes or lot number – stamped on top of
can
 Important for tracing product
 Product dating (manufacturing date)
 Can be part of run codes
 May also include pull date or “best used by…”
 Informational Panel
 Several parts
 Ingredients
 Allergen statement
 Nutritional facts
Informational Panel
 Ingredient label
 Listed in decreasing amounts
 Use common or usual name
 Certain seasoning do not have to be listed
individually
 Listing of any potential allergens
 Milk, soy, peanuts or tree nuts, fish, shellfish, eggs,
wheat (gluten)
 Kosher
or Halal
certification
 Jewish or Muslim dietary laws
Ingredient Label
 Ingredients: Butter Beans, Water, Salt,
Calcium Chloride (to help retain firmness),
Calcium Disodium EDTA (to help promote
color retention)
Informational Label
 Nutritional information
 Standardized format
 “Nutritional Facts”
 Serving size – Reference to USDA Food
Pyramid
 Unit (slice of bread) or Volume/weight (English)
and metric
 Servings per container
 Calories and Calories from Fat – per serving
Informational Label
 Nutritional information
 “Nutritional Facts”
 Daily Reference Value (DRV) – reference intakes for fat,
saturated fat, trans fat, cholesterol, sodium, total
carbohydrates, sugar, and fiber
 Nutrients listed in grams and % Daily Value
 % Daily Value – percentage of nutrient requirement per day
 % Daily Value refers to 2000 calorie reference diet
 How much one serving provides of selected nutrients
Example - Canned Butterbeans
Macaroni and Cheese Label
Macaroni and Cheese label
 http://www.cfsan.fda.gov/~dms/foodlab.html
 Serving Size
 Volume weight (English) AND mass (metric)
 Also estimated serving per package
Macaroni and Cheese label
 http://www.cfsan.fda.gov/~dms/foodlab.html
 Calories per serving – not necessarily the
entire container
 Calculated calories from fat (9 Cal/g of fat)
Macaroni and Cheese label
 http://www.cfsan.fda.gov/~dms/foodlab.html
Under fat optional listing of:
Monounsaturated fat
Polyunsaturated fat
Option listing of potassium
after sodium
Option under carbohydrate:
Soluble and insoluble fiber,
Sugar alcohols,
Other carbohydrate
Macaroni and Cheese label
RDI (Reference Daily Intake) – reference intake for vitamins A
and C, and Calcium and Iron.
May also include: other vitamins and minerals
Footnote on Information label
If there is space on the label
Homework
 Find labels and calculate calories from the fats,
carbohydrates, and protein.
 Try to calculate and verify the % DV on the label
 Are these “healthy foods”?
 Less than 30% of the calories coming from fat
 Less than 10% of calories from saturated fat
 No trans fats
 Less than 2400 mg sodium per day
 Less than 300 mg Cholesterol per day