JAPAN Food Labelling Systems - An Update_2015
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Transcript of JAPAN Food Labelling Systems - An Update_2015
Perspective of Food Labelling Systems in Japan: An Update
Toshitaka MASUDA
Food Labelling Division,
Consumer Affairs Agency,
Government of Japan
Consumer Affairs
Agency (CAA)
• An external organ of
the Cabinet Office
• Established on
September 1, 2009
Our mission
• To protect and promote consumer’s interest and benefit
• To ensure the voluntary and rational choice
of goods and services
• To ensure fair labelling of the goods closely
related with consumers’ life
Organization of Consumer Affairs Agency(As of 2014/7/1)
Consumer Safety Division
Policy Planning Division
General Affairs Division
䞉Personnel, accounting, organization, bill screening, Diet-related matters,
general affairs.
䞉Information systems, Policy Evaluation, Public relations.
Legal System Planning Division
▪ Organizing Relief System of the Damaged Consumers.
▪ Holding jurisdictions over the Whistle Blower Protection Act, Act on the Protection of
personal Information.
Consumer Education and Local CooperationDivision
Consumer Research Division
Consumer Transaction Division
RepresentationDivision
Food LabelingDivision
Prime Minister
Minister of State for Consumer Affairs
Senior Vice-Minister
Parliamentary Secretary of Cabinet Office
Secretary General
DeputySecretary General
4 Director- General
Counselor
���SHUVRQQHO
Consumer SafetyInvestigation Commission
Councils
Consumer EducationPromotion Council
CAA
(ConsumerAffairs Agency)
Division Main Administrative Work
There are other specialized offices or teams such as: “Office of Personal Information Protection”, “Cross-Division Team for enhancing the understanding of consumers related to food and radioactivity to prevent harmful rumors”, etc.
▪ Holding jurisdiction of food labeling, such as the Act on Standardization and Proper Quality Labeling of Agricultural and Forestry Products (JAS), Food Sanitation Act, Health Promotion Act , etc.
▪ Holding jurisdictions of Act on Specified Commercial Transactions, Act on Regulation of Transmission of Specified Electronic Mail, etc.
▪ Holding jurisdiction of representation, such as the Act against Unjustifiable Premiums and Misleading Representations, Housing Quality Assurance Act and the Household Goods Quality Labeling Act.
▪ Consumer education, raising awareness and disseminating information to consumers.▪ Policy Planning relating to local consumer policy and assisting /Promoting local consumer
administration. ▪ Handling over the matter relating to NCAC.
▪ Researching and Issuing the White Paper on consumer affairs. ▪ Disseminating information to businesses. ▪ Price Monitoring based on the Act on Emergency Measures for Stabilization of National Life
and Price Control ordinance.
▪ Collecting ,analyzing and disseminating information concerning consumer troubles and Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to life and body injuries).
▪ Reporting serious product accidents according to the Consumer Product Safety Act.▪ Planning of basic policy measures and coordinating risk communication based on the Food
Safety Basic Act.▪ Secretariat of Consumer Safety Investigation Commission Survey of consumer accident to
support the Commission (relating to life and body injuries).
䞉 Planning/promoting the basic policies including Consumer Basic Plan.䞉 Policy Coordination with relevant ministries and agencies. 䞉 Collecting , analyzing and disseminating information concerning consumer troubles and
Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to property).
Perspective of Food Labelling Systems in Japan: An Update
Toshitaka MASUDA
Food Labelling Division,
Consumer Affairs Agency,
Government of Japan
Consumer Affairs
Agency (CAA)
• An external organ of
the Cabinet Office
• Established on
September 1, 2009
Our mission
• To protect and promote consumer’s interest and benefit
• To ensure the voluntary and rational choice
of goods and services
• To ensure fair labelling of the goods closely
related with consumers’ life
Organization of Consumer Affairs Agency(As of 2014/7/1)
Consumer Safety Division
Policy Planning Division
General Affairs Division
䞉Personnel, accounting, organization, bill screening, Diet-related matters,
general affairs.
䞉Information systems, Policy Evaluation, Public relations.
Legal System Planning Division
▪ Organizing Relief System of the Damaged Consumers.
▪ Holding jurisdictions over the Whistle Blower Protection Act, Act on the Protection of
personal Information.
Consumer Education and Local CooperationDivision
Consumer Research Division
Consumer Transaction Division
RepresentationDivision
Food LabelingDivision
Prime Minister
Minister of State for Consumer Affairs
Senior Vice-Minister
Parliamentary Secretary of Cabinet Office
Secretary General
DeputySecretary General
4 Director- General
Counselor
���SHUVRQQHO
Consumer SafetyInvestigation Commission
Councils
Consumer EducationPromotion Council
CAA
(ConsumerAffairs Agency)
Division Main Administrative Work
There are other specialized offices or teams such as: “Office of Personal Information Protection”, “Cross-Division Team for enhancing the understanding of consumers related to food and radioactivity to prevent harmful rumors”, etc.
▪ Holding jurisdiction of food labeling, such as the Act on Standardization and Proper Quality Labeling of Agricultural and Forestry Products (JAS), Food Sanitation Act, Health Promotion Act , etc.
▪ Holding jurisdictions of Act on Specified Commercial Transactions, Act on Regulation of Transmission of Specified Electronic Mail, etc.
▪ Holding jurisdiction of representation, such as the Act against Unjustifiable Premiums and Misleading Representations, Housing Quality Assurance Act and the Household Goods Quality Labeling Act.
▪ Consumer education, raising awareness and disseminating information to consumers.▪ Policy Planning relating to local consumer policy and assisting /Promoting local consumer
administration. ▪ Handling over the matter relating to NCAC.
▪ Researching and Issuing the White Paper on consumer affairs. ▪ Disseminating information to businesses. ▪ Price Monitoring based on the Act on Emergency Measures for Stabilization of National Life
and Price Control ordinance.
▪ Collecting ,analyzing and disseminating information concerning consumer troubles and Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to life and body injuries).
▪ Reporting serious product accidents according to the Consumer Product Safety Act.▪ Planning of basic policy measures and coordinating risk communication based on the Food
Safety Basic Act.▪ Secretariat of Consumer Safety Investigation Commission Survey of consumer accident to
support the Commission (relating to life and body injuries).
䞉 Planning/promoting the basic policies including Consumer Basic Plan.䞉 Policy Coordination with relevant ministries and agencies. 䞉 Collecting , analyzing and disseminating information concerning consumer troubles and
Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to property).
Perspective of Food Labelling Systems in Japan: An Update
Toshitaka MASUDA
Food Labelling Division,
Consumer Affairs Agency,
Government of Japan
Consumer Affairs
Agency (CAA)
• An external organ of
the Cabinet Office
• Established on
September 1, 2009
Our mission
• To protect and promote consumer’s interest and benefit
• To ensure the voluntary and rational choice
of goods and services
• To ensure fair labelling of the goods closely
related with consumers’ life
Organization of Consumer Affairs Agency(As of 2014/7/1)
Consumer Safety Division
Policy Planning Division
General Affairs Division
䞉Personnel, accounting, organization, bill screening, Diet-related matters,
general affairs.
䞉Information systems, Policy Evaluation, Public relations.
Legal System Planning Division
▪ Organizing Relief System of the Damaged Consumers.
▪ Holding jurisdictions over the Whistle Blower Protection Act, Act on the Protection of
personal Information.
Consumer Education and Local CooperationDivision
Consumer Research Division
Consumer Transaction Division
RepresentationDivision
Food LabelingDivision
Prime Minister
Minister of State for Consumer Affairs
Senior Vice-Minister
Parliamentary Secretary of Cabinet Office
Secretary General
DeputySecretary General
4 Director- General
Counselor
���SHUVRQQHO
Consumer SafetyInvestigation Commission
Councils
Consumer EducationPromotion Council
CAA
(ConsumerAffairs Agency)
Division Main Administrative Work
There are other specialized offices or teams such as: “Office of Personal Information Protection”, “Cross-Division Team for enhancing the understanding of consumers related to food and radioactivity to prevent harmful rumors”, etc.
▪ Holding jurisdiction of food labeling, such as the Act on Standardization and Proper Quality Labeling of Agricultural and Forestry Products (JAS), Food Sanitation Act, Health Promotion Act , etc.
▪ Holding jurisdictions of Act on Specified Commercial Transactions, Act on Regulation of Transmission of Specified Electronic Mail, etc.
▪ Holding jurisdiction of representation, such as the Act against Unjustifiable Premiums and Misleading Representations, Housing Quality Assurance Act and the Household Goods Quality Labeling Act.
▪ Consumer education, raising awareness and disseminating information to consumers.▪ Policy Planning relating to local consumer policy and assisting /Promoting local consumer
administration. ▪ Handling over the matter relating to NCAC.
▪ Researching and Issuing the White Paper on consumer affairs. ▪ Disseminating information to businesses. ▪ Price Monitoring based on the Act on Emergency Measures for Stabilization of National Life
and Price Control ordinance.
▪ Collecting ,analyzing and disseminating information concerning consumer troubles and Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to life and body injuries).
▪ Reporting serious product accidents according to the Consumer Product Safety Act.▪ Planning of basic policy measures and coordinating risk communication based on the Food
Safety Basic Act.▪ Secretariat of Consumer Safety Investigation Commission Survey of consumer accident to
support the Commission (relating to life and body injuries).
䞉 Planning/promoting the basic policies including Consumer Basic Plan.䞉 Policy Coordination with relevant ministries and agencies. 䞉 Collecting , analyzing and disseminating information concerning consumer troubles and
Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to property).
Perspective of Food Labelling Systems in Japan: An Update
Toshitaka MASUDA
Food Labelling Division,
Consumer Affairs Agency,
Government of Japan
Consumer Affairs
Agency (CAA)
• An external organ of
the Cabinet Office
• Established on
September 1, 2009
Our mission
• To protect and promote consumer’s interest and benefit
• To ensure the voluntary and rational choice
of goods and services
• To ensure fair labelling of the goods closely
related with consumers’ life
Organization of Consumer Affairs Agency(As of 2014/7/1)
Consumer Safety Division
Policy Planning Division
General Affairs Division
䞉Personnel, accounting, organization, bill screening, Diet-related matters,
general affairs.
䞉Information systems, Policy Evaluation, Public relations.
Legal System Planning Division
▪ Organizing Relief System of the Damaged Consumers.
▪ Holding jurisdictions over the Whistle Blower Protection Act, Act on the Protection of
personal Information.
Consumer Education and Local CooperationDivision
Consumer Research Division
Consumer Transaction Division
RepresentationDivision
Food LabelingDivision
Prime Minister
Minister of State for Consumer Affairs
Senior Vice-Minister
Parliamentary Secretary of Cabinet Office
Secretary General
DeputySecretary General
4 Director- General
Counselor
���SHUVRQQHO
Consumer SafetyInvestigation Commission
Councils
Consumer EducationPromotion Council
CAA
(ConsumerAffairs Agency)
Division Main Administrative Work
There are other specialized offices or teams such as: “Office of Personal Information Protection”, “Cross-Division Team for enhancing the understanding of consumers related to food and radioactivity to prevent harmful rumors”, etc.
▪ Holding jurisdiction of food labeling, such as the Act on Standardization and Proper Quality Labeling of Agricultural and Forestry Products (JAS), Food Sanitation Act, Health Promotion Act , etc.
▪ Holding jurisdictions of Act on Specified Commercial Transactions, Act on Regulation of Transmission of Specified Electronic Mail, etc.
▪ Holding jurisdiction of representation, such as the Act against Unjustifiable Premiums and Misleading Representations, Housing Quality Assurance Act and the Household Goods Quality Labeling Act.
▪ Consumer education, raising awareness and disseminating information to consumers.▪ Policy Planning relating to local consumer policy and assisting /Promoting local consumer
administration. ▪ Handling over the matter relating to NCAC.
▪ Researching and Issuing the White Paper on consumer affairs. ▪ Disseminating information to businesses. ▪ Price Monitoring based on the Act on Emergency Measures for Stabilization of National Life
and Price Control ordinance.
▪ Collecting ,analyzing and disseminating information concerning consumer troubles and Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to life and body injuries).
▪ Reporting serious product accidents according to the Consumer Product Safety Act.▪ Planning of basic policy measures and coordinating risk communication based on the Food
Safety Basic Act.▪ Secretariat of Consumer Safety Investigation Commission Survey of consumer accident to
support the Commission (relating to life and body injuries).
䞉 Planning/promoting the basic policies including Consumer Basic Plan.䞉 Policy Coordination with relevant ministries and agencies. 䞉 Collecting , analyzing and disseminating information concerning consumer troubles and
Administrative action for “niche area case” that cannot be addressed by any other law, pursuant to the Consumer Safety Act (relating to property).
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
5
Topics
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
6
Topics
Food Sanitation Act Japan Agricultural Standard Act* Health Promotion Act
䛆Purpose䛇• To prevent the sanitation hazards resulting from eating and drinking
䛆 Purpose 䛇• To improve quality of agricultural and forestry products•To help consumers choose products by enforcing proper quality labelling of them
䛆 Purpose 䛇• To improve nutritional status and promote health
•Establishment of the necessary criteria for the labelling of food to serve for the purpose of marketing (Article 19)
• Enforcing the regulations concerning Food and Additives, Apparatus and Containers and Packaging• Prohibition of the sales for the products which do not conform to the standards and/or criteria •Giving approval to a person who intends to conduct business from the prefectural governor
• Enactment of labelling standards to be observed by Manufacturer, etc. (Article 19-13)• Compliance with Standards for Quality Labelling (Article 19-13-2)
• Enactment of Japanese Agricultural Standards • Grading in accordance with Japanese Agricultural Standards
etc.
• Enactment of nutrition labelling standards (Article 31)• Compliance with Standards
(Article 31-2) etc.
• Set a general policies• Implementation of the national health and nutrition survey• Prevention of passive smoking• License pertaining to Food for Special Dietary Uses
etc.
Concerning food labelling
Otherconcerns
Issue 1: There had been a number of various notifications under these three Acts.
*Act on Standardization and Proper Quality Labelling of Agricultural and Forestry Products 7
Acts previously concerning food labelling in Japan
㻶㻭㻿㻌㻭㼏㼠 Food Sanitation Act
To ensure safety of products
Food Additives
Allergy
Ingredients
Net contents
country of origin
To improve quality of products
Instructions on keeping
Genetic modification
Name of manufacturer
shelf-life
Name of product
㻴㼑㼍㼘㼠㼔㻌㻼㼞㼛㼙㼛㼠㼕㼛㼚㻌㻭㼏㼠䠄Nutrition Labelling is voluntary䠅
Etc.Etc.
Etc.
Issue 2: Several definitions differ among these three Acts.Issue 3: Nutrition labelling was voluntary in the previous system.
8
Diagram of the Acts previouslyconcerning food labelling in Japan
JAS Act: Japan Agricultural Standard Act
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
5
Topics
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
6
Topics
Food Sanitation Act Japan Agricultural Standard Act* Health Promotion Act
䛆Purpose䛇• To prevent the sanitation hazards resulting from eating and drinking
䛆 Purpose 䛇• To improve quality of agricultural and forestry products•To help consumers choose products by enforcing proper quality labelling of them
䛆 Purpose 䛇• To improve nutritional status and promote health
•Establishment of the necessary criteria for the labelling of food to serve for the purpose of marketing (Article 19)
• Enforcing the regulations concerning Food and Additives, Apparatus and Containers and Packaging• Prohibition of the sales for the products which do not conform to the standards and/or criteria •Giving approval to a person who intends to conduct business from the prefectural governor
• Enactment of labelling standards to be observed by Manufacturer, etc. (Article 19-13)• Compliance with Standards for Quality Labelling (Article 19-13-2)
• Enactment of Japanese Agricultural Standards • Grading in accordance with Japanese Agricultural Standards
etc.
• Enactment of nutrition labelling standards (Article 31)• Compliance with Standards
(Article 31-2) etc.
• Set a general policies• Implementation of the national health and nutrition survey• Prevention of passive smoking• License pertaining to Food for Special Dietary Uses
etc.
Concerning food labelling
Otherconcerns
Issue 1: There had been a number of various notifications under these three Acts.
*Act on Standardization and Proper Quality Labelling of Agricultural and Forestry Products 7
Acts previously concerning food labelling in Japan
㻶㻭㻿㻌㻭㼏㼠 Food Sanitation Act
To ensure safety of products
Food Additives
Allergy
Ingredients
Net contents
country of origin
To improve quality of products
Instructions on keeping
Genetic modification
Name of manufacturer
shelf-life
Name of product
㻴㼑㼍㼘㼠㼔㻌㻼㼞㼛㼙㼛㼠㼕㼛㼚㻌㻭㼏㼠䠄Nutrition Labelling is voluntary䠅
Etc.Etc.
Etc.
Issue 2: Several definitions differ among these three Acts.Issue 3: Nutrition labelling was voluntary in the previous system.
8
Diagram of the Acts previouslyconcerning food labelling in Japan
JAS Act: Japan Agricultural Standard Act
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
5
Topics
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
6
Topics
Food Sanitation Act Japan Agricultural Standard Act* Health Promotion Act
䛆Purpose䛇• To prevent the sanitation hazards resulting from eating and drinking
䛆 Purpose 䛇• To improve quality of agricultural and forestry products•To help consumers choose products by enforcing proper quality labelling of them
䛆 Purpose 䛇• To improve nutritional status and promote health
•Establishment of the necessary criteria for the labelling of food to serve for the purpose of marketing (Article 19)
• Enforcing the regulations concerning Food and Additives, Apparatus and Containers and Packaging• Prohibition of the sales for the products which do not conform to the standards and/or criteria •Giving approval to a person who intends to conduct business from the prefectural governor
• Enactment of labelling standards to be observed by Manufacturer, etc. (Article 19-13)• Compliance with Standards for Quality Labelling (Article 19-13-2)
• Enactment of Japanese Agricultural Standards • Grading in accordance with Japanese Agricultural Standards
etc.
• Enactment of nutrition labelling standards (Article 31)• Compliance with Standards
(Article 31-2) etc.
• Set a general policies• Implementation of the national health and nutrition survey• Prevention of passive smoking• License pertaining to Food for Special Dietary Uses
etc.
Concerning food labelling
Otherconcerns
Issue 1: There had been a number of various notifications under these three Acts.
*Act on Standardization and Proper Quality Labelling of Agricultural and Forestry Products 7
Acts previously concerning food labelling in Japan
㻶㻭㻿㻌㻭㼏㼠 Food Sanitation Act
To ensure safety of products
Food Additives
Allergy
Ingredients
Net contents
country of origin
To improve quality of products
Instructions on keeping
Genetic modification
Name of manufacturer
shelf-life
Name of product
㻴㼑㼍㼘㼠㼔㻌㻼㼞㼛㼙㼛㼠㼕㼛㼚㻌㻭㼏㼠䠄Nutrition Labelling is voluntary䠅
Etc.Etc.
Etc.
Issue 2: Several definitions differ among these three Acts.Issue 3: Nutrition labelling was voluntary in the previous system.
8
Diagram of the Acts previouslyconcerning food labelling in Japan
JAS Act: Japan Agricultural Standard Act
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
5
Topics
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
6
Topics
Food Sanitation Act Japan Agricultural Standard Act* Health Promotion Act
䛆Purpose䛇• To prevent the sanitation hazards resulting from eating and drinking
䛆 Purpose 䛇• To improve quality of agricultural and forestry products•To help consumers choose products by enforcing proper quality labelling of them
䛆 Purpose 䛇• To improve nutritional status and promote health
•Establishment of the necessary criteria for the labelling of food to serve for the purpose of marketing (Article 19)
• Enforcing the regulations concerning Food and Additives, Apparatus and Containers and Packaging• Prohibition of the sales for the products which do not conform to the standards and/or criteria •Giving approval to a person who intends to conduct business from the prefectural governor
• Enactment of labelling standards to be observed by Manufacturer, etc. (Article 19-13)• Compliance with Standards for Quality Labelling (Article 19-13-2)
• Enactment of Japanese Agricultural Standards • Grading in accordance with Japanese Agricultural Standards
etc.
• Enactment of nutrition labelling standards (Article 31)• Compliance with Standards
(Article 31-2) etc.
• Set a general policies• Implementation of the national health and nutrition survey• Prevention of passive smoking• License pertaining to Food for Special Dietary Uses
etc.
Concerning food labelling
Otherconcerns
Issue 1: There had been a number of various notifications under these three Acts.
*Act on Standardization and Proper Quality Labelling of Agricultural and Forestry Products 7
Acts previously concerning food labelling in Japan
㻶㻭㻿㻌㻭㼏㼠 Food Sanitation Act
To ensure safety of products
Food Additives
Allergy
Ingredients
Net contents
country of origin
To improve quality of products
Instructions on keeping
Genetic modification
Name of manufacturer
shelf-life
Name of product
㻴㼑㼍㼘㼠㼔㻌㻼㼞㼛㼙㼛㼠㼕㼛㼚㻌㻭㼏㼠䠄Nutrition Labelling is voluntary䠅
Etc.Etc.
Etc.
Issue 2: Several definitions differ among these three Acts.Issue 3: Nutrition labelling was voluntary in the previous system.
8
Diagram of the Acts previouslyconcerning food labelling in Japan
JAS Act: Japan Agricultural Standard Act
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
9
Topics
One year round-table discussion(From Sep. 2011 to Aug. 2012)
Report(Aug. 2012)
Food Labelling Bill
Cabinet approval(June 14, 2013)
Proclamation (June 28, 2013)
To address these issues:1. Some different definition among Acts2. Many and various notifications under Acts3. Voluntary nutrition labelling
10
Progress toward the new Act
Objectives:
• To ensure food safety while eating and drinking• To ensure general consumers’
opportunities to select food subjectively and rationally
11
The New Food Labelling Act
Areas of focus:
• Establishment of a comprehensive system regarding food labelling
: some different definitions among Acts are standardized (e.g. “fresh food” and “processed food)
• Introduction of mandatory nutrition labelling
12
The New Food Labelling Act (Cont.)
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
9
Topics
One year round-table discussion(From Sep. 2011 to Aug. 2012)
Report(Aug. 2012)
Food Labelling Bill
Cabinet approval(June 14, 2013)
Proclamation (June 28, 2013)
To address these issues:1. Some different definition among Acts2. Many and various notifications under Acts3. Voluntary nutrition labelling
10
Progress toward the new Act
Objectives:
• To ensure food safety while eating and drinking• To ensure general consumers’
opportunities to select food subjectively and rationally
11
The New Food Labelling Act
Areas of focus:
• Establishment of a comprehensive system regarding food labelling
: some different definitions among Acts are standardized (e.g. “fresh food” and “processed food)
• Introduction of mandatory nutrition labelling
12
The New Food Labelling Act (Cont.)
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
9
Topics
One year round-table discussion(From Sep. 2011 to Aug. 2012)
Report(Aug. 2012)
Food Labelling Bill
Cabinet approval(June 14, 2013)
Proclamation (June 28, 2013)
To address these issues:1. Some different definition among Acts2. Many and various notifications under Acts3. Voluntary nutrition labelling
10
Progress toward the new Act
Objectives:
• To ensure food safety while eating and drinking• To ensure general consumers’
opportunities to select food subjectively and rationally
11
The New Food Labelling Act
Areas of focus:
• Establishment of a comprehensive system regarding food labelling
: some different definitions among Acts are standardized (e.g. “fresh food” and “processed food)
• Introduction of mandatory nutrition labelling
12
The New Food Labelling Act (Cont.)
• Perspective of Food Labelling–Acts previously concerning food labelling–A newly promulgated act: the Food Labelling
Act of 2013– Introduction of mandatory nutrition labelling
9
Topics
One year round-table discussion(From Sep. 2011 to Aug. 2012)
Report(Aug. 2012)
Food Labelling Bill
Cabinet approval(June 14, 2013)
Proclamation (June 28, 2013)
To address these issues:1. Some different definition among Acts2. Many and various notifications under Acts3. Voluntary nutrition labelling
10
Progress toward the new Act
Objectives:
• To ensure food safety while eating and drinking• To ensure general consumers’
opportunities to select food subjectively and rationally
11
The New Food Labelling Act
Areas of focus:
• Establishment of a comprehensive system regarding food labelling
: some different definitions among Acts are standardized (e.g. “fresh food” and “processed food)
• Introduction of mandatory nutrition labelling
12
The New Food Labelling Act (Cont.)
Specific rules under the new Act
Food Labelling Standard
(Came into effect on April 1, 2015)
13
• Perspective of Food Labelling
–Acts previously concerning food labelling
–A newly promulgated act: the Food Labelling
Act of 2013
– Introduction of mandatory nutrition labelling
14
Topics
[Points of discussion]Consumer Affairs Agency (CAA) considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
15
Mandatory nutrition labelling[Points of discussion (cont.)]
4. Whether the breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFat
Saturated Fatty AcidCarbohydrateSodium
OR
16
Specific rules under the new Act
Food Labelling Standard
(Came into effect on April 1, 2015)
13
• Perspective of Food Labelling
–Acts previously concerning food labelling
–A newly promulgated act: the Food Labelling
Act of 2013
– Introduction of mandatory nutrition labelling
14
Topics
[Points of discussion]Consumer Affairs Agency (CAA) considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
15
Mandatory nutrition labelling[Points of discussion (cont.)]
4. Whether the breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFat
Saturated Fatty AcidCarbohydrateSodium
OR
16
Specific rules under the new Act
Food Labelling Standard
(Came into effect on April 1, 2015)
13
• Perspective of Food Labelling
–Acts previously concerning food labelling
–A newly promulgated act: the Food Labelling
Act of 2013
– Introduction of mandatory nutrition labelling
14
Topics
[Points of discussion]Consumer Affairs Agency (CAA) considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
15
Mandatory nutrition labelling[Points of discussion (cont.)]
4. Whether the breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFat
Saturated Fatty AcidCarbohydrateSodium
OR
16
Specific rules under the new Act
Food Labelling Standard
(Came into effect on April 1, 2015)
13
• Perspective of Food Labelling
–Acts previously concerning food labelling
–A newly promulgated act: the Food Labelling
Act of 2013
– Introduction of mandatory nutrition labelling
14
Topics
[Points of discussion]Consumer Affairs Agency (CAA) considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
15
Mandatory nutrition labelling[Points of discussion (cont.)]
4. Whether the breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFat
Saturated Fatty AcidCarbohydrateSodium
OR
16
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
17
Mandatory nutrition labelling[Approach]• Considering the following three points, requirements for nutrition
declaration were decided for the new standard.
1. The need of declaration for the consumer (in relation to the national intake level, non-communicable diseases, etc.)
2. The feasibility of such labelling for the food business operators
3. International consistency
When a nutrient meets all of the above aspects, declaration of such nutrient becomes mandatory.
[New Standard]Mandatory Energy, Protein, Fat, Carbohydrates, Sodium (as Salt equivalent)Voluntary Vitamins, minerals, etc other than those written above
Mandatory and Voluntary Nutrition Declaration
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
19
Mandatory nutrition labelling
Processed Food (Prepackaged Food)
Fresh Food Food Additives
Mandatory 䕿*1 㽢 䕿*1
Voluntary 䕿 䕿 䕿
*1 Excluding food for business use. Also, food products which fulfill the following criteria can be omit the mandatory nutrition declaration labelling.• A small packaged product• Alcoholic beverages• A food product contains insignificant amount of nutrients• A food product sold by small business operators
[New Standard]
䕿: applied 㽢: exempted
Target food products for nutrition declaration in the Food Labelling Standard
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
17
Mandatory nutrition labelling[Approach]• Considering the following three points, requirements for nutrition
declaration were decided for the new standard.
1. The need of declaration for the consumer (in relation to the national intake level, non-communicable diseases, etc.)
2. The feasibility of such labelling for the food business operators
3. International consistency
When a nutrient meets all of the above aspects, declaration of such nutrient becomes mandatory.
[New Standard]Mandatory Energy, Protein, Fat, Carbohydrates, Sodium (as Salt equivalent)Voluntary Vitamins, minerals, etc other than those written above
Mandatory and Voluntary Nutrition Declaration
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
19
Mandatory nutrition labelling
Processed Food (Prepackaged Food)
Fresh Food Food Additives
Mandatory 䕿*1 㽢 䕿*1
Voluntary 䕿 䕿 䕿
*1 Excluding food for business use. Also, food products which fulfill the following criteria can be omit the mandatory nutrition declaration labelling.• A small packaged product• Alcoholic beverages• A food product contains insignificant amount of nutrients• A food product sold by small business operators
[New Standard]
䕿: applied 㽢: exempted
Target food products for nutrition declaration in the Food Labelling Standard
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
17
Mandatory nutrition labelling[Approach]• Considering the following three points, requirements for nutrition
declaration were decided for the new standard.
1. The need of declaration for the consumer (in relation to the national intake level, non-communicable diseases, etc.)
2. The feasibility of such labelling for the food business operators
3. International consistency
When a nutrient meets all of the above aspects, declaration of such nutrient becomes mandatory.
[New Standard]Mandatory Energy, Protein, Fat, Carbohydrates, Sodium (as Salt equivalent)Voluntary Vitamins, minerals, etc other than those written above
Mandatory and Voluntary Nutrition Declaration
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
19
Mandatory nutrition labelling
Processed Food (Prepackaged Food)
Fresh Food Food Additives
Mandatory 䕿*1 㽢 䕿*1
Voluntary 䕿 䕿 䕿
*1 Excluding food for business use. Also, food products which fulfill the following criteria can be omit the mandatory nutrition declaration labelling.• A small packaged product• Alcoholic beverages• A food product contains insignificant amount of nutrients• A food product sold by small business operators
[New Standard]
䕿: applied 㽢: exempted
Target food products for nutrition declaration in the Food Labelling Standard
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
17
Mandatory nutrition labelling[Approach]• Considering the following three points, requirements for nutrition
declaration were decided for the new standard.
1. The need of declaration for the consumer (in relation to the national intake level, non-communicable diseases, etc.)
2. The feasibility of such labelling for the food business operators
3. International consistency
When a nutrient meets all of the above aspects, declaration of such nutrient becomes mandatory.
[New Standard]Mandatory Energy, Protein, Fat, Carbohydrates, Sodium (as Salt equivalent)Voluntary Vitamins, minerals, etc other than those written above
Mandatory and Voluntary Nutrition Declaration
[Points of discussion]Consumer Affairs Agency considered:
1. Which nutrients should be mandatory?
2. What kinds of food should be exempted?
3. What kinds of manufacturers should be exempted?
19
Mandatory nutrition labelling
Processed Food (Prepackaged Food)
Fresh Food Food Additives
Mandatory 䕿*1 㽢 䕿*1
Voluntary 䕿 䕿 䕿
*1 Excluding food for business use. Also, food products which fulfill the following criteria can be omit the mandatory nutrition declaration labelling.• A small packaged product• Alcoholic beverages• A food product contains insignificant amount of nutrients• A food product sold by small business operators
[New Standard]
䕿: applied 㽢: exempted
Target food products for nutrition declaration in the Food Labelling Standard
[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
21
Nutrition Declaration
Reference amount (per 100g or 100ml,
per serving (indicate the mount for one
serving), per package or other unit)
Energy kcal
Protein g
Fat g
Carbohydrate g
Salt equivalent g
Format 1
Declaration of mandatory
nutrients only
Nutrition Declaration Format
Nutrition Declaration
Reference amount (per 100g or 100ml, per serving (indicate
the mount for one serving), per package or other unit)
Energy kcal
Protein g
Fat g
- Saturated fat g
- n-3 fatty acid g
- n-6 fatty acid g
Cholesterol mg
Carbohydrate g
- Available carbohydrate g
- Sugars g
- Dietary fiber g
Salt equivalent g
(Other nutrients other than written above) mg, μg
Format 2
Declaration of voluntary
nutrients in addition to
mandatory nutrients
*1 A voluntary
nutrient which
amount is not
declared can be
omitted from this
format.
*2 In case the use of a
frame is difficult, a
frame can be
omitted.
Nutrition Declaration Format[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
24
[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
21
Nutrition Declaration
Reference amount (per 100g or 100ml,
per serving (indicate the mount for one
serving), per package or other unit)
Energy kcal
Protein g
Fat g
Carbohydrate g
Salt equivalent g
Format 1
Declaration of mandatory
nutrients only
Nutrition Declaration Format
Nutrition Declaration
Reference amount (per 100g or 100ml, per serving (indicate
the mount for one serving), per package or other unit)
Energy kcal
Protein g
Fat g
- Saturated fat g
- n-3 fatty acid g
- n-6 fatty acid g
Cholesterol mg
Carbohydrate g
- Available carbohydrate g
- Sugars g
- Dietary fiber g
Salt equivalent g
(Other nutrients other than written above) mg, μg
Format 2
Declaration of voluntary
nutrients in addition to
mandatory nutrients
*1 A voluntary
nutrient which
amount is not
declared can be
omitted from this
format.
*2 In case the use of a
frame is difficult, a
frame can be
omitted.
Nutrition Declaration Format[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
24
[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
21
Nutrition Declaration
Reference amount (per 100g or 100ml,
per serving (indicate the mount for one
serving), per package or other unit)
Energy kcal
Protein g
Fat g
Carbohydrate g
Salt equivalent g
Format 1
Declaration of mandatory
nutrients only
Nutrition Declaration Format
Nutrition Declaration
Reference amount (per 100g or 100ml, per serving (indicate
the mount for one serving), per package or other unit)
Energy kcal
Protein g
Fat g
- Saturated fat g
- n-3 fatty acid g
- n-6 fatty acid g
Cholesterol mg
Carbohydrate g
- Available carbohydrate g
- Sugars g
- Dietary fiber g
Salt equivalent g
(Other nutrients other than written above) mg, μg
Format 2
Declaration of voluntary
nutrients in addition to
mandatory nutrients
*1 A voluntary
nutrient which
amount is not
declared can be
omitted from this
format.
*2 In case the use of a
frame is difficult, a
frame can be
omitted.
Nutrition Declaration Format[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
24
[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
21
Nutrition Declaration
Reference amount (per 100g or 100ml,
per serving (indicate the mount for one
serving), per package or other unit)
Energy kcal
Protein g
Fat g
Carbohydrate g
Salt equivalent g
Format 1
Declaration of mandatory
nutrients only
Nutrition Declaration Format
Nutrition Declaration
Reference amount (per 100g or 100ml, per serving (indicate
the mount for one serving), per package or other unit)
Energy kcal
Protein g
Fat g
- Saturated fat g
- n-3 fatty acid g
- n-6 fatty acid g
Cholesterol mg
Carbohydrate g
- Available carbohydrate g
- Sugars g
- Dietary fiber g
Salt equivalent g
(Other nutrients other than written above) mg, μg
Format 2
Declaration of voluntary
nutrients in addition to
mandatory nutrients
*1 A voluntary
nutrient which
amount is not
declared can be
omitted from this
format.
*2 In case the use of a
frame is difficult, a
frame can be
omitted.
Nutrition Declaration Format[Points of discussion (cont.)]
4. Whether breakdown of the declarations should be
introduced or not?
5. Whether amounts of sodium should be declared as
sodium or salt equivalents?
6. Reviewing Nutrient Reference Values (NRVs)
EnergyProteinFatCarbohydrateSodiumSaturated Fatty Acid
EnergyProteinFatSaturated Fatty AcidCarbohydrateSodium
OR
24
• Derivation of NRVs–Based on DGs or RDAs from 2015 Dietary
Reference Intakes for Japanese
– Target population: male and female aged 18 years and older
–A population-weighted average of age and gender-specific DGs or RDAs for each nutrient
* DG: Tentative Dietary Goal for preventing LRDs
* RDA: Recommended Dietary Allowance
㻺㼡㼠㼞㼕㼑㼚㼠㻌㻾㼑㼒㼑㼞㼑㼚㼏㼑㻌㼂㼍㼘㼡㼑㼟㻌㻔㻺㻾㼂㼟㻕
• Nutrient Comparative Claims
• Non-addition claims
Health Claims
Claim Nutrient New Standard CODEX (reference)
“Reduced” “Less than”“Fewer” or a synonymous claim
Energy, Fat, Saturated Fat,Cholesterol, Sugars, Sodium
• A minimum absolute difference equivalent to the figure defined as “low”
• A relative difference of at least 25% between the compared foods
• A minimum absolute difference equivalent to the figure defined as “low” or as a “source” in the Table to the Guidelines
• A relative difference of at least 25% between the compared foods
(CAC/GL 23-1997)
“Increased”“More than” or a synonymous claim
Protein,Dietary fiber
• A minimum absolute difference equivalent to the figure defined as a “source”
• A relative difference of at least 25% between the compared foods
Minerals (other than sodium), Vitamins
• A difference of at least 10%of NRVs between the compared foods (both solids and liquids)
A difference of at least 10% of NRVs between the compared foods (both solids and liquids)
Nutrient Comparative Claims
* Underlined parts are the parts changed from the previous standard.
[Approach]• In response to the inclusion of non-addition claims in the
Codex Guidelines (CAC/GL 23-1997), the same conditions shall be prescribed in the new standard.
• “Sugars” have been included in the mandatory nutrition declaration at the revision of the Codex Guidelines (CAC/GL 2-1985) in 2011, whereas “sugars” are voluntary declaration in Japan. Therefore, it shall be mandatory to declare the amount of “sugars” when making a claim regarding the non-addition of sugars.
[New Standard]The conditions prescribed in the Codex Guidelines (CAC/GL 23-1997) were adopted.
Non-addition Claims
• Derivation of NRVs–Based on DGs or RDAs from 2015 Dietary
Reference Intakes for Japanese
– Target population: male and female aged 18 years and older
–A population-weighted average of age and gender-specific DGs or RDAs for each nutrient
* DG: Tentative Dietary Goal for preventing LRDs
* RDA: Recommended Dietary Allowance
㻺㼡㼠㼞㼕㼑㼚㼠㻌㻾㼑㼒㼑㼞㼑㼚㼏㼑㻌㼂㼍㼘㼡㼑㼟㻌㻔㻺㻾㼂㼟㻕
• Nutrient Comparative Claims
• Non-addition claims
Health Claims
Claim Nutrient New Standard CODEX (reference)
“Reduced” “Less than”“Fewer” or a synonymous claim
Energy, Fat, Saturated Fat,Cholesterol, Sugars, Sodium
• A minimum absolute difference equivalent to the figure defined as “low”
• A relative difference of at least 25% between the compared foods
• A minimum absolute difference equivalent to the figure defined as “low” or as a “source” in the Table to the Guidelines
• A relative difference of at least 25% between the compared foods
(CAC/GL 23-1997)
“Increased”“More than” or a synonymous claim
Protein,Dietary fiber
• A minimum absolute difference equivalent to the figure defined as a “source”
• A relative difference of at least 25% between the compared foods
Minerals (other than sodium), Vitamins
• A difference of at least 10%of NRVs between the compared foods (both solids and liquids)
A difference of at least 10% of NRVs between the compared foods (both solids and liquids)
Nutrient Comparative Claims
* Underlined parts are the parts changed from the previous standard.
[Approach]• In response to the inclusion of non-addition claims in the
Codex Guidelines (CAC/GL 23-1997), the same conditions shall be prescribed in the new standard.
• “Sugars” have been included in the mandatory nutrition declaration at the revision of the Codex Guidelines (CAC/GL 2-1985) in 2011, whereas “sugars” are voluntary declaration in Japan. Therefore, it shall be mandatory to declare the amount of “sugars” when making a claim regarding the non-addition of sugars.
[New Standard]The conditions prescribed in the Codex Guidelines (CAC/GL 23-1997) were adopted.
Non-addition Claims
• Derivation of NRVs–Based on DGs or RDAs from 2015 Dietary
Reference Intakes for Japanese
– Target population: male and female aged 18 years and older
–A population-weighted average of age and gender-specific DGs or RDAs for each nutrient
* DG: Tentative Dietary Goal for preventing LRDs
* RDA: Recommended Dietary Allowance
㻺㼡㼠㼞㼕㼑㼚㼠㻌㻾㼑㼒㼑㼞㼑㼚㼏㼑㻌㼂㼍㼘㼡㼑㼟㻌㻔㻺㻾㼂㼟㻕
• Nutrient Comparative Claims
• Non-addition claims
Health Claims
Claim Nutrient New Standard CODEX (reference)
“Reduced” “Less than”“Fewer” or a synonymous claim
Energy, Fat, Saturated Fat,Cholesterol, Sugars, Sodium
• A minimum absolute difference equivalent to the figure defined as “low”
• A relative difference of at least 25% between the compared foods
• A minimum absolute difference equivalent to the figure defined as “low” or as a “source” in the Table to the Guidelines
• A relative difference of at least 25% between the compared foods
(CAC/GL 23-1997)
“Increased”“More than” or a synonymous claim
Protein,Dietary fiber
• A minimum absolute difference equivalent to the figure defined as a “source”
• A relative difference of at least 25% between the compared foods
Minerals (other than sodium), Vitamins
• A difference of at least 10%of NRVs between the compared foods (both solids and liquids)
A difference of at least 10% of NRVs between the compared foods (both solids and liquids)
Nutrient Comparative Claims
* Underlined parts are the parts changed from the previous standard.
[Approach]• In response to the inclusion of non-addition claims in the
Codex Guidelines (CAC/GL 23-1997), the same conditions shall be prescribed in the new standard.
• “Sugars” have been included in the mandatory nutrition declaration at the revision of the Codex Guidelines (CAC/GL 2-1985) in 2011, whereas “sugars” are voluntary declaration in Japan. Therefore, it shall be mandatory to declare the amount of “sugars” when making a claim regarding the non-addition of sugars.
[New Standard]The conditions prescribed in the Codex Guidelines (CAC/GL 23-1997) were adopted.
Non-addition Claims
• Derivation of NRVs–Based on DGs or RDAs from 2015 Dietary
Reference Intakes for Japanese
– Target population: male and female aged 18 years and older
–A population-weighted average of age and gender-specific DGs or RDAs for each nutrient
* DG: Tentative Dietary Goal for preventing LRDs
* RDA: Recommended Dietary Allowance
㻺㼡㼠㼞㼕㼑㼚㼠㻌㻾㼑㼒㼑㼞㼑㼚㼏㼑㻌㼂㼍㼘㼡㼑㼟㻌㻔㻺㻾㼂㼟㻕
• Nutrient Comparative Claims
• Non-addition claims
Health Claims
Claim Nutrient New Standard CODEX (reference)
“Reduced” “Less than”“Fewer” or a synonymous claim
Energy, Fat, Saturated Fat,Cholesterol, Sugars, Sodium
• A minimum absolute difference equivalent to the figure defined as “low”
• A relative difference of at least 25% between the compared foods
• A minimum absolute difference equivalent to the figure defined as “low” or as a “source” in the Table to the Guidelines
• A relative difference of at least 25% between the compared foods
(CAC/GL 23-1997)
“Increased”“More than” or a synonymous claim
Protein,Dietary fiber
• A minimum absolute difference equivalent to the figure defined as a “source”
• A relative difference of at least 25% between the compared foods
Minerals (other than sodium), Vitamins
• A difference of at least 10%of NRVs between the compared foods (both solids and liquids)
A difference of at least 10% of NRVs between the compared foods (both solids and liquids)
Nutrient Comparative Claims
* Underlined parts are the parts changed from the previous standard.
[Approach]• In response to the inclusion of non-addition claims in the
Codex Guidelines (CAC/GL 23-1997), the same conditions shall be prescribed in the new standard.
• “Sugars” have been included in the mandatory nutrition declaration at the revision of the Codex Guidelines (CAC/GL 2-1985) in 2011, whereas “sugars” are voluntary declaration in Japan. Therefore, it shall be mandatory to declare the amount of “sugars” when making a claim regarding the non-addition of sugars.
[New Standard]The conditions prescribed in the Codex Guidelines (CAC/GL 23-1997) were adopted.
Non-addition Claims
Non-addition Claims䠄Reference䠅7.1 Non-Addition of Sugars
Claims regarding the non-addition of sugars to a food may be made provided the following conditions are met.
(a) No sugars of any type have been added to the food (Examples: sucrose, glucose, honey, molasses, corn syrup, etc.);
(b) The food contains no ingredients that contain sugars as an ingredient (Examples: jams, jellies, sweetened chocolate, sweetened fruit pieces, etc.);
(c) The food contains no ingredients containing sugars that substitute for added sugars (Examples: non-reconstituted concentrated fruit juice, dried fruit paste, etc.); and
(d) The sugars content of the food itself has not been increased above the amount contributed by the ingredients by some other means (Example: the use of enzymes to hydrolyzed starches to release sugars).
Non-addition Claims䠄Reference䠅7.2 Non-Addition of Sodium Salts
Claims regarding the non-addition of sodium salts to a food, including “no added salt”, may be made provided the following conditions are met*.
(a) The food contains no added sodium salts, including but not limited to sodium chloride, sodium tripolyphosphate;
(b) The food contains no ingredients that contain added sodium salts, including but not limited to Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce; and
(c) The food contains no ingredients that contain sodium salts that are used to substitute for added salt, including but not limited to seaweed.* Competent authorities may permit the addition for technological purposes of sodium salts other than sodium chloride as long as the final food would still comply with the conditions for “low in sodium” claims as described in the Table to these Guidelines
Thank you very muchfor your attention.
Official mascot of Consumer Affairs Agency
Non-addition Claims䠄Reference䠅7.1 Non-Addition of Sugars
Claims regarding the non-addition of sugars to a food may be made provided the following conditions are met.
(a) No sugars of any type have been added to the food (Examples: sucrose, glucose, honey, molasses, corn syrup, etc.);
(b) The food contains no ingredients that contain sugars as an ingredient (Examples: jams, jellies, sweetened chocolate, sweetened fruit pieces, etc.);
(c) The food contains no ingredients containing sugars that substitute for added sugars (Examples: non-reconstituted concentrated fruit juice, dried fruit paste, etc.); and
(d) The sugars content of the food itself has not been increased above the amount contributed by the ingredients by some other means (Example: the use of enzymes to hydrolyzed starches to release sugars).
Non-addition Claims䠄Reference䠅7.2 Non-Addition of Sodium Salts
Claims regarding the non-addition of sodium salts to a food, including “no added salt”, may be made provided the following conditions are met*.
(a) The food contains no added sodium salts, including but not limited to sodium chloride, sodium tripolyphosphate;
(b) The food contains no ingredients that contain added sodium salts, including but not limited to Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce; and
(c) The food contains no ingredients that contain sodium salts that are used to substitute for added salt, including but not limited to seaweed.* Competent authorities may permit the addition for technological purposes of sodium salts other than sodium chloride as long as the final food would still comply with the conditions for “low in sodium” claims as described in the Table to these Guidelines
Thank you very muchfor your attention.
Official mascot of Consumer Affairs Agency
Non-addition Claims䠄Reference䠅7.1 Non-Addition of Sugars
Claims regarding the non-addition of sugars to a food may be made provided the following conditions are met.
(a) No sugars of any type have been added to the food (Examples: sucrose, glucose, honey, molasses, corn syrup, etc.);
(b) The food contains no ingredients that contain sugars as an ingredient (Examples: jams, jellies, sweetened chocolate, sweetened fruit pieces, etc.);
(c) The food contains no ingredients containing sugars that substitute for added sugars (Examples: non-reconstituted concentrated fruit juice, dried fruit paste, etc.); and
(d) The sugars content of the food itself has not been increased above the amount contributed by the ingredients by some other means (Example: the use of enzymes to hydrolyzed starches to release sugars).
Non-addition Claims䠄Reference䠅7.2 Non-Addition of Sodium Salts
Claims regarding the non-addition of sodium salts to a food, including “no added salt”, may be made provided the following conditions are met*.
(a) The food contains no added sodium salts, including but not limited to sodium chloride, sodium tripolyphosphate;
(b) The food contains no ingredients that contain added sodium salts, including but not limited to Worcestershire sauce, pickles, pepperoni, soya sauce, salted fish, fish sauce; and
(c) The food contains no ingredients that contain sodium salts that are used to substitute for added salt, including but not limited to seaweed.* Competent authorities may permit the addition for technological purposes of sodium salts other than sodium chloride as long as the final food would still comply with the conditions for “low in sodium” claims as described in the Table to these Guidelines
Thank you very muchfor your attention.
Official mascot of Consumer Affairs Agency