Food Labelling and Composition

Description

 

Food labels are there to gives us information on what we are eating - this gives us, as consumers, more choice. There are regulations that prevent manufacturers from using misleading food labels.

Barnsley Council Trading Standards Service provides information on general labelling of food. We will ensure that any legislation on food labelling and composition is complied with by manufacturers and suppliers.

This is to ensure that all food produced or sold from businesses within and outside Barnsley satisfies legal composition and labelling requirements.

 

Eligibility

 

• Members of the public
• Food Businesses

 

Procedure

 

Food labelling and composition is controlled by legislation made by Central Government. Local Authorities enforce the legislation to ensure it is complied with by inspecting food businesses, taking food samples and having them analysed, providing advice to businesses and consumers.

 

Helplines

 

Regulatory Services, Trading Standards Section: (01226) 772532 e-mail: tradingstandards@barnsley.gov.uk

Food Standards Agency: (0207) 276 8000

 

Charges/Fees

 

None

 

Opening Times/Locations

 

Opening times and location map, click link for further information.

 

How the Customer can Help

 

Your request for information/complaint should include the following information:

• Your name, address and a contact number
• Name and address of food business
• What foodstuff you require information on/you are complaining about
• Details from the food label
• Any action taken by yourself

Leaflets

 

Advisory leaflets are available from our office (see opening times/locations and/or helplines)

Or from the Food Standards Agency (see helplines)

 

Distribution Points

 

See section above

 

Legislation

 

• Food Safety Act 1990
• Food Labelling Regulations 1996

 

Response Times/Next Steps

Contact will be made within 3 working days.

Out of Hours Procedure

 

Available on request by prior arrangement, please contact us using the Helpline provided

 

Owner Officer Contact Details

 

Unit Manager, Trading Standards
3rd Floor
Central Offices
Kendray Street
S70 2TN

 

Additional Notes

 

• The following details are required on packaging:
• Name of the food
• List of ingredients
• Storage instructions
• Best Before/Use By Dates
• Name and address
• Quantity
• Quantitative Ingredients Declarations (QUID)
• Special Claims
• The name of the food - this must take one of three forms:
  • Name of a product required by law, e.g. milk chocolate
  • The customary name of a produce e.g. doughnut
  • Name or short description that suitably describes the product and ensures that consumers do not confuse it with other similar products
    

Certain 'common' names for foods cannot be used if the percentage composition of the product does not meet the requirements, for example, a pork sausage must contain at least 42% pork.

The name has to describe what type of food it is, and what processes it has undergone, if any, e.g. smoked salmon.

List of ingredients

If the produce contains more than two individual ingredients, a full list of all the ingredients must be given. These must be given in descending weight order as at the time of preparation. Most 'additives' must be stated in order of function and serial or specific name e.g. preservative: E220 or preservative sulphur dioxide.

Flavouring may simply be labelled as 'flavours' omitting specific names.
Modified starch may simply be referred to as 'Modified Starch'.

Storage Instructions

On most pre-packed, perishable goods, there will be a set of storage instructions which will guide the consumer on how to keep the product as fresh as possible for as long as possible. These can be important for maintaining food safety e.g. 'refrigerate after opening'.

Use By/Best Before Dates

Use By Dates
'Use By' labels are placed on fresh produce that can deteriorate and even become unsafe to eat over short time periods e.g. fish, fresh meat, meat products and milk.

Advice for consumers on use by dates:

Even if the food or drink looks and smells fine, don't use it. The 'Use By' date can only be a valid guide if you follow the storage instructions on the packaging. For example, milk will go off a lot quicker if you do not keep it refrigerated. The term 'Use By' does not necessarily mean 'Eat By', if the food is suitable, it's life can often be extended by freezing it.

Make sure you always follow relevant cooking/preparing/storage instructions as stated on the packaging. Beware, some produces may have a specific 'Use By' date but if it is opened, it must be consumed within a certain time. However, if the 'Use By' date is tomorrow, you must consume the product by the end of tomorrow.

'Best Before' dates refer more to the quality rather than the safety of the product and indicate a date up until which a food will stay at a reasonable eating quality.

The 'Best Before' date can only be a valid guide if you follow the storage instructions on the packaging. To enjoy the food at its best, be sure to adhere to these instructions.

Other dates

Other dates that may be marked next to the 'Use By' or 'Best Before' dates may be the 'Display Until' dates which are merely there to help shops with stock control and are of no relevance to shoppers.

Name and Address

The produce must be labelled with the name and address of the manufacturer, packer importer or seller of the product. This can be used if the consumer wishes to make a comment about the product, directly to the company.

Origin

A product must always state its country of origin if its absence could be misleading to a consumer, e.g. an Italian pizza made in the UK.

Nutritional Information

A manufacturer is only required to provide nutritional information if a consumer asks for it or if the product makes a claim such as 'low fat' or 'high in fibre'. However, if a company voluntarily decides to provide this information then it must comply with certain regulations:

The following components are featured on Nutritional Information:

Energy
This is measured in calories (kcal) or joules (kj)

Protein
Foods such as meat, fish and soy products are full of protein. It is important for growth and body repair.

Carbohydrate
These can be derived from food such as potatoes, bread, rice and pasta. They are predominantly made up of sugars and starch. Nutritional information labels will tell you how much of the carbohydrates are sugars (the rest will be starch).

Starch
Most of our energy comes from starch, rather than from fats and sugars.

Sugars
These refer to both natural sugars, e.g. fructose in fruit, and added, more refined sugars, e.g. sucrose and glucose, which are more harmful, especially to teeth.

Saturated Fats
These are the most harmful type of fats and they can raise cholesterol levels significantly, which in turn can lead to heart disease. Saturated fats are common in foods such as cheese, sausages, pies and butter.

Monosaturated and Polyunsaturated Fats
Monosaturates do not affect cholesterol, and polyunsaturates reduce cholesterol levels. Although monounsaturates (found in olive and rapeseed oil) and polyunsaturates (found in sunflower and soya oil) are a healthier option, they are still fats and can lead to weight gain.

Dietary Fibre
Fibre can be found in foods such as wholemeal bread, baked beans, fruit and vegetables and can help reduce constipation and piles.

Sodium
Most of the sodium found in food cones from salt and can cause high blood pressure so should be avoided.

Recommended average daily energy allowances:

Age 1 to 3 years: 102 kcal/kg (1300 kcal/day)
Age 4 to 6 years: 90 kcal/kg (1800 kcal/day)
Age 7 to 10 years: 70 kcal/kg (2000 kcal/day)
Age 11 to 14 years: Male - 55 kcal/kg (2500 kcal/day); Female - 47 kcal/kg (2200 kcal/day)
Age 15 to 18 years: Male - 45 kcal/kg (3000 kcal/day); Female - 40 kcal/kg (2200 kcal/day)
Age 19 to 24 years: Male - 40 kcal/kg (2900 kcal/day); Female - 38 kcal/kg (2200 kcal/day)
Age 25 to 50 years: Male - 37 kcal/kg (2900 kcal/day); Female - 36 kcal/kg (2200 kcal/day)
Age over 51 years: Male - 30 kcal/kg (2300 kcal/day); Female - 30 kcal/kg (1900 kcal/day)

Quantity

Some foods are sold in so-called 'prescribed quantities' e.g. all pre-packed bread is sold in multiples of 400g. Virtually all food must display a quantity. All the information on quantities refers to 'net weight' i.e. the weight without the packaging.

Quantitative Ingredient Declarations (QUID)

QUID declarations are made as a percentage of the ingredient or of the entire product when the ingredient or category of ingredient is:

• Highlighted by labelling or picture e.g. 'extra cheese'
• Mentioned in the name of the product e.g. 'cheese and onion pasty'
• Normally connected with the name by the consumer e.g. fruit in a summer pudding.

Special Claims

Labels such as 'Low Calorie', 'Diet', 'High in Polyunsaturates' 'Rich in Vitamins', must be clearly justified on the nutrition information. There are also specific regulations on claims, which must be adhered to.

When the item is sold to the ultimate consumer the packaging must be completely sealed.
Labelling of Pre-Packed Alcoholic Drinks

Pre-packed alcoholic drinks which contain more than 1.2% alcohol must be labelled as such. In fact, the specific alcohol content must be stated on the packaging in the form of 'Alcohol x%' or 'Alc x%'.

Labelling of Genetically Modified Foods

Genetic modification is where genes in an organism are allowed to carry information and instructions for a particular feature using biotechnology.

This technology has been has been used in a number of different ways to aid food manufacturers and suppliers. Some of these features include an extended storage life or nutritional value of food.
The Food Standards Agency recognises that not everyone will want to buy GM foods, however carefully they have been assessed for safety. All foods that contain GM food must be labelled accordingly.

For more information on the sales, testing and safety of GM foods, visit the Food Standards Agency website.

Labelling of Organic Foods

All organic produce must only contain food, which has been farmed organically. This means not using fertilizers or pesticides, which have not been approved to be organic. It also means that the land, on which the food has been grown, has been farmed during the conversion period (normally two years). Only then can a product be sold as organic.

Labels on food sold as 'organic' must indicate the organic certification body that the processor or packer is registered with. The labels must include a code number, and the name or trademark of the certification body may be shown.

It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form.

Food Allergies

The government is to make it a requirement on all food packaging, including that of alcoholic drinks, to ensure that all consumers are provided with a comprehensible list of ingredients. This allows the consumer to check for any of the following food components that they want to avoid, in particular, in the event of specific allergies:

• Cereals containing gluten
• Crustaceans
• Eggs
• Fish
• Peanuts
• Soybeans
• Milk and dairy products (including lactose)
• Nuts and nut products
• Sesame seeds
• Sulphite at concentration of at least 10 mg/kg and products thereof
• Components of compounds that make up less than 25% of a particular final product must also be listed.

However, the European Commission suggests that in the following cases, full lists of ingredients need not be listed:

• Compound ingredients making up less than 5% of the finished product
• Sauces and Mustards making up less than 5% of the finished product.
• Herbs and Spices in mixtures of Herbs and Spices which make up less than 2% of the finished product.

 

 

 

Frequently Asked Questions

 

Q Can a shop sell a foodstuff past the date on the packaging?

A A use by date is found on more perishable foodstuffs such as cream, yoghurt and some meat products. It is an offence under Food Safety legislation for a food business to sell, or have in possession for sale, any food past its use by date.

A best before date is found on foodstuffs which have longer shelf lives such as packets of biscuits, tinned food and frozen foods. It is NOT an offence under Food Safety legislation for food to be sold after the expiry of its best before date, unless its quality has deteriorated to make it unacceptable to eat. Shops can therefore sell food past its best before date.

 

Q I have bought an item of food and the labelling is not in English. Can the shop sell it?

A All food labelling should be easy to understand, clearly legible and indelible. The labelling information should therefore be easily understood by the purchaser which in the UK will usually be English. Any foreign labelling could be over-stickered with the correct information in English.

 

Q How do I know how much of an ingredient is in a food if its percentage is not on the label?

A The list of ingredients must be in descending order of weight determined as at the time of their use in the preparation of the food. For example a food stating sugar as the first ingredient means that it has more sugar in it than other ingredients. % water in a food is given as the % of the weight of the final product. There are other certain exemptions to the general rule.

 

Q How do I know if the % of an ingredient stated on the label is correct?

A Manufacturers and sellers of food are visited by Food Officers of Local Authorities. They can take samples of food, which are sent to a Public Analyst who then carries out specific tests. These tests reveal, for example, how much meat is in a meat and potato pie and whether the label is therefore correct.

You can also complete our online form to request  Food Labelling/Composition

 

Related Links:

• Office of Fair Trading
• Department of Trade and Industry
• Info for businesses and consumers
• Food Safety Watchdog
• Consumer Education Resource and Info Centre
• HMSO
• Food Standards Agency

Last modified on 2/11/2007