Transcript Country of Origin

Sarajevo, 22.10.2015
Food Information to consumers
Special Topics
Vasileios KRESTOS
QUANTITATIVE INGREDIENT
DECLARATION (QUID)
The FIC Regulation
When QUID is mandatory?
Ingredient* appears
in the name of the
food or is usually
associated with that
name by the
consumer
* Or ingredient category
Ingredient* is
emphasised on the
labelling in words,
pictures or graphics
Ingredient* is
essential to
characterise a food
and to distinguish it
from products with
which it might be
confused because of
its name or
appearance
Food
QUID FOR
Example 1a
Tuna salad
Tuna (as ingredient)
Ingredient or ingredient
category appears in the name
of the food
Chicken pie
Chicken (as ingredient)
Yogurt with cereals
Cereals (as category)
Fruit pie
Fruits (as category)
Food
QUID FOR
Example 1b
Mussaka
Minced meat and eggplants
Ingredient or ingredient
category is usually associated
with that name by the
consumer
Shepherd's pie
Lamp
Gulasch soup
Beef
Example 2
Ingredient or ingredient
category is emphasised on
the labelling in words,
pictures or graphics
with pepperoni
QUID for pepperoni
QUID for cow’s milk
Example 3
Ingredient or ingredient
category is essential to
characterise a food and to
distinguish it from products
with which it might be
confused because of its name
or appearance
• Applicable in a few cases
• For products with different
compositional standards from a
M-S to another but marketed
under the same name in every
M-S
– Marzipan – QUID for
almonds
How QUID is presented on the label?
appears either
Is expressed as a
percentage, which
shall correspond to
the quantity of the
ingredient or
ingredients at the time
of its/their use
in or immediately next
to the name of the
food or
in the list of
ingredients in
connection with the
ingredient or category
of ingredients in
question
No QUID requirement in the following cases
• Ingredients in small quantities (<2%) for flavouring
purposes
– Chips with oregano flavour
• Ingredients included in the name of the food but
present in small quantities and not affect consumer
purchasing decisions
– Garlic in garlic bread
• Name of food accompanied by
– With sweeteners
– With sugars & sweeteners
• Fortified foods
ORIGIN LABELLING
The FIC Regulation
Country of Origin – Place of provenance
Definitions
Place of provenance – Country of Origin
• Place of provenance (Reg. 1169/2011 –
Article 2)
– ‘place of provenance’ means any place where
a food is indicated to come from, and that is
not the ‘country of origin’ as determined in
accordance with Articles 23 to 26 of
Regulation 2913/92 (now Reg. 952/2013)
Place of provenance – Country of Origin
• Country of Origin (Reg. 952/2013 – Union
Customs Code, article 60)
– Goods the production of which involves more than
one country or territory shall be deemed to originate
in the country or territory where they underwent
their last, substantial, economically-justified
processing or working, in an undertaking equipped
for that purpose, resulting in the manufacture of a
new product or representing an important stage of
manufacture
Place of provenance – Country of Origin
• Primary ingredient (Reg. 1169/2011 –art.2)
– an ingredient or ingredients of a food that
• represent more than 50 % of that food or
• which are usually associated with the name of the
food by the consumer
• and for which in most cases a quantitative
indication is required
What is the primary ingredient?
CHICKEN NUGGETS
Ingredients: Chicken meat (65%), water 8%, ….etc.
ORANGEADE
Ingredients: Water 85%, orange juice from
concentrated orange juice (10%), sugar
Place of provenance – Country of Origin
Legal Requirements
Mandatory origin labelling
• Mandatory origin labelling is required in several
legal texts
– “vertical” – i.e. for specific food commodities –
legislation AND
– Reg. 1169/2011
When origin labelling is mandatory
Existing Vertical EU
legislation
• Virgin / extra virgin olive
oil
• Honey
• Fruits & vegetables
• PDO and PGI products
• Beef and veal
(fresh/frozen)
• Organic products
• Imported poultry meat
Regulation 1169/2011 –
article 26
• When it might mislead
–article 26(2)
• Fresh and frozen meat
– article 26(2)
• Primary ingredient’s
origin when different
from product’s origin article 26(3)
• In the future (???)
• Meat as ingredient
• Milk
• Single ingredient’s
foods
• Unprocessed foods
Implementing measures for
Reg. 1169/2011
• Regulation 1337/2013 Fresh & frozen meat
within the Combined
Nomenclature (‘CN’)
codes listed in Annex XI
Implementation of Article 26(3)
Article 26(3)
Where the country of origin or the place of provenance of a food is given and where it is not the same as that of its
primary ingredient:
(a) the country of origin or place of provenance of the primary ingredient in question shall also be given; or
(b) the country of origin or place of provenance of the primary ingredient shall be indicated as being different to
that of the food.
The application of this paragraph shall be subject to the adoption of the implementing acts
Not implemented at this moment
It will be implemented as soon as Implementing
Acts will be adopted
Quiz
For which of the following origin labelling is not
misleading? – What other labelling should be
added after article 26(3) implementation?
Produced in Bosnia & Herzegovina
Produced in Bosnia & Herzegovina
COCOA POWDER
MILK CHOCOLATE
The Regulation 1337/2013
Mandatory origin labelling
..for fresh and frozen meat falling within the
Combined Nomenclature (‘CN’) codes listed in
Annex XI
CN codes
Description
0203
Meat of swine, fresh, chilled or frozen
0204
Meat of sheep or goats, fresh, chilled or frozen
Ex02 07
Meat of the poultry of heading 0105, fresh, chilled or frozen
• COUNTRY OF REARING
WHAT to declare - Poultry
More than 1 month old
Less than 1 month old
Country of last rearing
period
Country of the whole rearing
period after the animal was
placed for fattening
• COUNTRY OF SLAUGHTERING
• BATCH CODE
• COUNTRY OF REARING
WHAT to declare - Pigs
More than 6
months old
Less than 6
months old with
more than 80 Kg
live weight
Less than 6
months old with
less than 80 Kg
live weight
Country of last 4
months period of
rearing
Country in which the
pig was reared from
a live weight of 30
Kg until slaughter
Country where the
whole rearing period
since birth took
place
• COUNTRY OF SLAUGHTERING
• BATCH CODE
WHAT to declare – Sheep
& goats
• COUNTRY OF REARING
More than 6 months old
Less than 6 months old
Country in which the latest period
of 6 months of rearing
Country in which the whole
rearing period since birth
• COUNTRY OF SLAUGHTERING
• BATCH CODE
HOW to declare
REAR
• In one country
• Reared in…
• In a number of
countries
• Reared in several
named MemberStates
• Reared in several
non-EU countries
• Reared in several
EU and non-EU
countries
SLAUGHTER
• Slaughtered in…
BATCH CODE
• For a group of
animals
• No more than one
day’s production
• Linked to a
traceability system
If born, reared,
slaughtered in the
same country
• Origin: Name of
country
Derogations
• For meat from third countries when information
for rearing is not available
– Reared in: non-EU’ and
– ‘Slaughtered in: (Name of the third country where
the animal was slaughtered)’.
Derogations
• For minced meat and trimmings
– Origin EU: from animals born, reared and slaughtered in EU
Member-States
– Reared and slaughtered in EU: from animals reared and
slaughtered in EU Member-States
– Reared and slaughtered in non EU: from meat imported into
the Union
– Reared in: non-EU’ and ‘Slaughtered in: EU’: from animals
imported (as animals) into the Union as animals and
slaughtered in a M-S
– Reared and slaughtered in: EU and non-EU’ where minced
meat or trimmings are produced from:
(i) meat obtained from animals reared and slaughtered in one or different
Member States and from meat imported into the Union; or
(ii) meat obtained from animals imported into the Union and slaughtered
in one or different Member States.
ENGINEERED NANOMATERIALS
The FIC Regulation
Nanomaterials
All ingredients present in the form of engineered
nanomaterials shall be clearly indicated in the list of
ingredients. The names of such ingredients shall be
followed by the word "nano" in brackets.
ALLERGENS AND ADDITIVES
LABELLING & MANAGEMENT
The FIC Regulation
Allergens
What about “hidden” allergens?
STRAWBERRY JELLY IN POWDER
Ingredients: Gelatin (from pigs), sugar,
strawberry flavouring
Is it compliant with allergens’ labelling requirements?
Raw materials’ specifications
• Possible carriers for flavouring substances
– Maltodextrin
– Lactose
• In case that carrier is lactose
Ingredients: Gelatin (from pigs), sugar, strawberry flavouring
Ingredients: Gelatin (from pigs), sugar, strawberry flavouring (contains lactose)
• Always check raw materials’ specification for hidden
allergens and
– Replace raw material in your recipe (i.e. flavouring with
maltodextrin as carrier) or
– Declare hidden allergens
• Remember cross-contamination!!!
– Allergens’ management as part of HACCP system
– Apply GMPs to eliminate cross-contamination possibility
– “May – contain” statement only if not sure…
Additives
HOW additives are declared in a food
• Functional category AND
• Name(s) or E-number(s) for additives
Preservative: Potassium sorbate OR
Preservative: E202
Exemption : sulphates (E220-E228) >10ppm
Mandatory the full name not E-number (rules for
allergens also applicable)
Preservative: sulphates
Functional categories
Acid
Emulsifying salts*
Modified starch**
Acidity regulator
Firming agent
Preservative
Anti-caking agent
Flavour enhancer
Propellent gas
Anti-foaming agent
Flour treatment agent
Raising agent
Antioxidant
Foaming agent
Sequestrant
Bulking agent
Gelling agent
Stabiliser
Colour
Glazing agent
Sweetener
Emulsifier
Humectant
Thickener
*Only for processed cheeses and products based on processed cheeses.
**The specific name or E number shall not be required to be indicated.
Additives that there is no need to be declared
Additives whose presence in a food is solely due to
the fact that they were contained in one or more
ingredients of that food, in accordance with the
carry-over principle
but without prejudice to Article 21 (allergens)
The case of wine – Additives but also allergens – Regulation 579/2012
Options for sulphites
Options for egg lysozyme
Options for milk proteins
sulphites, sulfites
egg
Milk, milk products
sulphur dioxide , sulfur
dioxide
Egg protein
Milk casein, milk protein
Egg lysozyme, egg albumin
Pictorial declaration
Additional labelling requirement for specific colours
Foods containing one or more of the Information
following food colours
‘name or E number of the colour(s)’: may
Sunset yellow (E 110)
have an adverse effect on activity and
Quinoline yellow (E 104)
attention in children.
Carmoisine (E 122)
Allura red (E 129)
Tartrazine (E 102)
Ponceau 4R (E 124)
With the exception of:
(a)foods where the colour(s) has been used for the purposes of health or other marking on meat products
or for stamping or decorative colouring on eggshells; and
(b)beverages containing more than 1,2 % by volume of alcohol.’
SPECIFIC REQUIREMENTS FOR
MEAT/FISH PRODUCTS AND
PREPARATIONS
The FIC Regulation
Rules
Category
Requirements
Frozen meat, frozen meat preparations and frozen
unprocessed fishery products.
the date of freezing or the date of first freezing in
cases where the product has been frozen more
than once, in accordance with point (3) of Annex
X.
Meat products, meat preparations and fishery
products which may give the impression that they
are made of a whole piece of meat or fish, but
actually consist of different pieces combined
together by other ingredients, including food
additives and food enzymes or by other means,
shall bear the following indication
Formed meat
Formed fish
meat products, meat preparations and fishery
products
In case they contain added proteins as such,
including hydrolysed proteins, of a different
animal origin (NOT OF PLANT ORIGIN, e.g. soya),
the name of the food shall bear an indication of
the presence of those proteins and of their origin.
Meat product vs. meat preparation
• ‘Meat products’ means processed products
resulting from the processing of meat or from
the further processing of such processed
products, so that the cut surface shows that the
product no longer has the characteristics of fresh
meat.
Meat product vs. meat preparation
• ‘Meat preparations’ means fresh meat, including
meat that has been reduced to fragments, which
has had foodstuffs, seasonings or additives
added to it or which has undergone processes
insufficient to modify the internal muscle fibre
structure of the meat and thus to eliminate the
characteristics of fresh meat.
QUIZ
CHICKEN NUGGETS - FLASH FRIED & FROZEN
Ingredients: Chicken meat (70%), breadcrumbs
(contain wheat), egg, milk whey powder, beef
proteins, … etc.
Is “date of freezing” mandatory to be declared?
Does product name comply with 1169/2011 rules?
For frozen meat preparations it is mandatory to declare “date of freezing”
Rev 1 - 2013
• Flash fried meat which remains raw in the center
falls within the definition of ‘meat preparations’,
as the heating process was insufficient to modify
the internal muscle fibre structure of the meat
and eliminate the characteristics of fresh meat
completely. The cut surface therefore still shows
characteristics of fresh meat
• Flash fried meat marinated through to the center
or completely cured before flash frying falls
within the definition of a ‘meat product’, because
the marinating/complete curing has eliminated
the characteristics of fresh meat.
Answer
• Date of freezing: to be declared in case the
product is considered as meat preparation
• Product name : Indications should be added
– Chicken nuggets from formed meat
– With beef protein
Vasileios Krestos | [email protected]