Webinar3 Labelling 10092007

8/12/2019 Webinar3 Labelling 10092007

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FSANZ Webinar Food Labelling

1. Food labels – what do they mean?2. How FSANZ develops food labelling standards

3. How do consumers use food labels?



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1. Food labels – what do theymean?

Lydia BuchtmannCommunication Manager

Food Standards Australia New Zealand



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Consumer information on food labels



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• Only required if shelf life less than 2 years

• Best before date – still safe to eat after this date but mayhave lost quality and some nutrition

• Use by – cannot be legally sold nor should be consumed

after this date• Bread can have a ‘baked on’ or ‘baked for’ date

Date marking



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• Listed in descending order by ingoing weight, so the

greatest amount is first• Look to see if fat, sugar or salt (sodium) near the

beginning of this list• Water is also listed but allowance is made for processing

eg evaporation or if lower than 5%• Compound ingredients don’t need to be listed separately

if less than 5% eg tomato sauce on a frozen pizza

Ingredients list



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• The label must show the key or ‘characterising’

ingredient• Some products like white bread or cheese have

no characterising ingredient

• Sometimes it is a component of the food egcocoa in chocolate

Percentage labelling



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• For this yoghurt it is the fruit which must be listed

separately (because of the pictures of fruit):banana (8%), strawberry(8%), grape (4%), peach(2%) and pineapple (2%)

Percentage labelling (continued)



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• Fair trading and food laws require labels to be

truthful• For example jam with a picture of strawberries on

the label must contain strawberries

Labels must tell the truth



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• Labelling requirements in the Food Standards

Code must be legible, prominent, distinct from thebackground and in English

• Warning statements must be at least 3 mm high

(except small packages)

Legibility requirements



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• Specific storage conditions must be on the labelso the product will keep until its best before or useby date, e.g. ‘keep refrigerated at or below 4°C’

• Also follow any cooking instruction themanufacturer has put on the label

Directions for cooking and storage



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• Food additives play an important role e.g. preservatives,sweeteners

• Can only be used if approved by FSANZ• Must be listed in ingredients list by name or number

(unless in a composite food that is less than 5%)

• Full list on FSANZ websitehttp://www.foodstandards.gov.au/foodmatters/foodadditives.cfm

Food additives



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• Major allergens that can cause severe anaphylactic shockmust be listed however small the amount

• These are: peanuts, tree nuts (e.g. almonds, cashews,walnuts), shellfish, finfish, milk, eggs, sesame andsoybeans

• See Anaphylaxis Australia websitewww.allergyfacts.org.au or Allergy New Zealand

www.allergy.org.nz• Also listed are gluten for celiac disease and sulphites (if

more than 10mg/kg) as sulphites can trigger asthmaattacks in some asthmatics

Food allergens



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• GM food and irradiated food and food ingredients must go

through a safety assessment by FSANZ before being sold• GM food must be labelled if there is altered DNA or protein

in the final product (or if it has altered characteristics)

• Irradiated food and food ingredients must also be labelled

GM food and irradiated foods



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• In Australia, packaged (and some unpackaged

food) must state the country where it was made orproduced

• ‘Product of [Country]’, Made in [Country] or Made

in [Country] from local and imported ingredients• Does not apply in New Zealand

Country of Origin labelling



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• Labels must show the name and address of the

manufacturer or importer • Also the lot identification (or date coding)

• This assists in the rare occasion when there isa food recall

Food recall information



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• Much of the information on food labels is not regulated in the FoodStandards Code

eg organic, kosher, halal, vegetarian labelling of foods

• For full explanations of symbols commonly used on food labels (egglycemic index) see Nutrition Australia’s websitewww.nutritionaustralia.org under food facts

• Also for information on the food industry’s percentage daily intakelabelling scheme see http://www.afgc.org.au/index.cfm?id=436

Other information on food labels



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Title of Presentation

Reading labels for healthier eating



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• Eat a wide range of healthy foods

• Eat foods low in saturated and trans fats

• Eat only a moderate amount of sugar

• Chose food low in salt (sodium)

• Drink plenty of water and be physically active

• See the Australian Guide to Healthy Eating www.health.gov.au orthe New Zealand Ministry of Health Food and Nutrition Guidelineswww.healthed.govt.nz

Healthier eating advice



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• List the energy (kilojoules), protein, total fat,saturated fat, total carbohydrate, sugars and

sodium (salt)• Listed by serve - determined by manufacturer

• Listed by 100 g so you can compare products

Nutrition Information Panel



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• The amount of kilojoules you need depends onyour age, gender and the amount of exercise youdo

• An average adult needs 8700 kilojoules a day

• Don’t just look at the fat/sugar content, check thekilojoules as well

Energy/kilojoules



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• We need one 75-100 g serve (3/4 cup) of protein a day

• Most Australian and New Zealanders eat enough protein• Protein is found in meat, eggs, fish, dried peas, beans,

lentils and nuts

• Vegetarians need ¾ cup each a day of beans, legumes and

cereals

Protein



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• The fat in food is usually a combination of fats with onetype more predominant• Total fats listed include trans fatty acids,

monounsaturated fats, polyunsaturated fats and

saturated fats• Saturated fats must also be listed separately• Trans fatty acids must be listed if there is a claim such as

low cholesterol or polyunsaturated

• Cholesterol free does not mean a food has no fat• Reduce your overall fats and limit saturated fats andtrans fatty acids

Fats



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• Carbohydrates include starches, fibre and sugarand are in bread, cereals, pasta, vegetables and

fruit• Adults should eat 25-30 g fibre a day (eat more

fruit, vegetables and wholegrains)

Carbohydrates and fibre



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• Sugars are carbohydrates• They are listed separately on the NIP

• Note that ‘no added sugar’ claims may be on foods that

include natural sugars so check the NIP for total sugars• Check the ingredient list for other names for sugar eg

dextrose, fructose, honey, lactose, malt, maltose, maplesyrup, molasses and sucrose

Sugars



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• Salt is sodium chloride and it is sodium that affects health

• We consume 75% of our salt from commercial foods,15% from table salt or home cooking and 10% naturallyoccurring

• We should consume no more than 2300 mg a day (1teaspoon)

Sodium/salt



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• Nutrition claims on labels like ‘low fat’ or ‘reduced salt’ are

currently part of a voluntary code• FSANZ is reviewing this as well as looking at permitting

some health claims that link a food with the reduction of adisease

• Check the FSANZ website for progress with these 2 issues

• Proposal P293http://www.foodstandards.gov.au/standardsdevelopment/proposals/pro

posalp293nutritionhealthandrelatedclaims/index.cfm

Nutrition and health claims



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• Nutrition Australia www.nutritionaustralia.org

• Dietitians Association of Australiawww.daa.asn.au

• New Zealand Nutrition Foundationwww.foodworks.co.nz/nutritionfoundation

• New Zealand Dietetic Association

• www.dietitians.org.nz

More information on healthier

eating



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• Food labels quick link on www.foodstandards.gov.au orwww.foodstandards.govt.nz

• ‘Choosing the Right Stuff- the official shoppers’ guide tofood additives and labels, kilojoules and fat content’Murdoch Books ISBN 1921208406 $14.95 at all good

bookshops or online through www.abbeys.com.au

For more information on labels



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Questions



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Rainer ReussLabelling and Information Standards


2. How FSANZ developsfood labelling standards



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FSANZ develops and reviews food standardsfor Australia and New Zealand

Food Regulation Ministerial Councilprovides broad policy on food issues andreviews food standards approved by FSANZ

A variety of other state and commonwealthagencies are involved in policy andregulation

Who makes the rules?Who makes the rules?



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Australian Quarantine and Inspection Servicemonitor and enforce imported foods

Authorities in Australian States and

Territories enforce the Code

New Zealand Food Safety Authority enforcesthe Code in NZ

NOT FSANZ!

WhoWho enforcesenforces thethe rules?rules?



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Food Standards Code

Food/Health LawsStates/Territories

New Zealand



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How do labels work?How do labels work?

• Mandatory statements

• Voluntary statements - Claims

• Triggers: providing information where its needed

• Criteria: allowing information where appropriate

• Specificity: group specific, commodity specific

• Exemptions: practicalities, cost

• Type size, legibility, front-of-pack

• On the label, in association, on demand



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• Before 2002, NIP was only required on food

making a nutrition claim• Now mandatory on most packaged foods

• Must shown energy protein, fat, sat fat,

carbohydrate, sugars and sodium• Quantity per serving column for information on

the nutrient content of the portion, per 100 g tocompare products

Development of standardsDevelopment of standards

Introduction of mandatory nutritionIntroduction of mandatory nutritionlabellinglabelling



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• Country of origin has always had to be stated on packagedfood, but sometimes this was only listed in the address of the

manufacturer• Alternatively, the label could state that the product waspackaged in a particular country from local and importedproducts

• Some unpackaged food had to be labelled as ‘Imported’ butthere was no requirement to state the actual country or to labelunpackaged local food as Australian

Development of standardsDevelopment of standards

Country of Origin labels in AustraliaCountry of Origin labels in Australia



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• Standard applies only in Australia

• Fresh or processed fruit, vegetable, nuts and seafood that are

unpackaged will have to state the country of origin of the food,whether it is from Australia or another country

• Unpackaged fresh pork and unpackaged preserved porkproducts, such as ham and bacon, also have to have country oforigin labelling

• Almost all packaged foods must make a clear country of originstatement, the address is no longer enough (from December

2007)

Country of Origin LabellingCountry of Origin Labelling -- now:now:



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Questions we ask when reviewing labellingQuestions we ask when reviewing labelling

Is there a substantial health/safety issue, who is at risk?

What are the dietary intakes of nutrient or food chemical of interest,what would happen if the intakes changed, what food categories areimportant?

Are consumers interested, do they understand the information, will theychange their behaviour, are there differences between sub-groups, will itaffect consumer confidence?

What is the situation in the marketplace, what products are effected, salesfigures, trends, developments, practical restraints, are there non-regulatorymeasures in place?

What are the benefits, what are the costs, is there evidence of market

failure, does it effect competitiveness?



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More questionsMore questions

Is there existing national and international regulation, is existingregulation adequate, promoting consistency, are there legal restraints, whatis best practice?

Is it enforceable, who enforces, how do we know it is working?

Are there potential barriers to trade?

Is there any policy guidance?

What do stakeholders think? What do YOU think?



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LABELLINGLABELLINGWho is affected?Who is affected?

Consumers: different groups may be affected differently, choices, costs,

consumer interests, autonomy, confidence, behaviour

Industry: costs and benefits, marketing, relabelling, reformulation,innovation, trade, training, monitoring

Jurisdictions: enforcing the Code, training, application, costs andresources

Regulators: education, review, monitoring, consumer confidence, flow-oneffects

Health Professionals: education, recommendations, practicalities

Non-government organisations: costs, practicalities, education

Government organisations: policy, education, review, regulatory impact,

consumer and industry interests



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LABELLINGLABELLING – – the acid testthe acid test

• There is a clear direct or indirect benefit• Consumers are not mislead

• Labelling is an effective tool to address the issue

• There are no other measures that already address the issue• Benefits outweigh the costs

• There is evidence to support the requirements

• The measure matches the risk

• The measure is practical and enforceable

• Consistent with FSANZ objectives



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Labelling StandardsLabelling Standards1.2.1 - Application of labelling (currently under review)1.2.2 - Food identification1.2.3 - Mandatory warning and advisory statements1.2.4 - Labelling of ingredients1.2.5 - Date marking

1.2.6 - Directions for use and storage1.2.71.2.7 -- Health, nutrition and related claims (current proposal)Health, nutrition and related claims (current proposal)1.2.8 - Nutrition information1.2.9 - Legibility requirements (review planned)

1.2.10 - Characterising ingredients1.2.11 - Country of origin



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QuestionsQuestions



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3. How do consumers use food

labels?Social & consumer research in food

standardsJanis Baines

Food composition, Evaluation and Modelling Section




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FSANZ’s Responsibilities

• FSANZ is required to set food standards for New

Zealand and Australia that:

- protect the public health and safety of food consumers;

- ensure consumers are informed about the food theybuy; and

- prevent deceptive and misleading conduct.

• Our food measures should also:

- support an innovative food industry; and

- ensure consistency with international obligations.



Why a focus on



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Why a focus on

behaviour?

• Changes in food supply – Fortified, functional and novel foods

– New technologies & production systems

• Changes in society and consumers – How food is prepared & consumed

– Diverse socio-demographic groups & health concerns

– Attitudes, values, perceptions of risks & trust

• Divergent views and disputes

– Understanding consumer response

– Behaviour can’t be assumed

Consumer motivations



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Consumer motivations

& behaviours

• Why do consumers …….?

• What motivates consumers to choose particular foods?

• What & how do consumers use information in makingpurchase decisions?

• How do consumers respond to safe food handlingpractices?

• What influences consumers’ responses to new foodtechnologies and functional foods?

How do we find out



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How do we find out

what consumers think?

• One on one interviews, focus groups,observational studies (qualitative research:

gives us a range of consumer attitudes andbehaviours)

and/or

• Telephone, postal, on-line or face to facesurveys with set questions (quantitativeresearch: tells us what proportion of thepopulation thinks or behaves in a certain way)

Consumer



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research on label

use

• 2001 Qualitative research on food label use

• 2003 Quantitative survey on use of labelinformation

• Improved information for consumerson how to use food labels

Consumer

h f d



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research - food

label information

The research aimed to provide baseline data on:

what consumers look for in the labels of packaged food;whether consumers are familiar with the various major label

elements;

whether and how consumers use label information, and theirreasons; concerns about the clarity and trustworthiness of label

elements;whether changes to labelling in 2002 changed consumers’

purchasing decisions, and if so in relation to which element inparticular;

whether consumers are able to interpret labels correctly;which label elements consumers find difficult to interpret.



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Prompts

Awareness

f f d l b l



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of food label

elements

• Q4b. These pictures show 16 different types of information found on labels. Which of these do

you recognise?

65%

7%

70%10%

62%

14%

80%

17%

93%

25%

86%

40%

89%

49%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Ingredients

NIP

Date Mark

Country of Origin

Percen tage (%) label

Nutrient Claim

Preparation / storage instr

Unprompted awareness Prompted awareness (recognised)

Consumer



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response

‘top of mind’ response (unprompted)• Most commonly used information was theingredients list, followed by NIP and datemarking information

Prompted response• Also looked for country of origin labelling,

nutrient claims, preparation and storage

instructions• Full details of survey results on interactive site:http://www.foodstandards.gov.au/_srcfiles/ACF3F98.ppt

Interpretation of



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p

NIPs

Fruit yoghurt

NIP Interpretation



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Hard to

choose

13%

Don't know5%

Both the

same

8%

Product A

39%Product B

(correct)

35%

p

– snack foodsQ10a. Which of these foods do you think would be a wiserchoice for a healthy diet?

Product B is a wiser choice, as it is s ignificantly

lower in sugar.

As many respondents answered correctly as

incorrectly.

Product B is correct

BASE: All respondents n=1940

NIP Interpretation



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- crackers

Q11b. Which column of information did you mostly use tomake your decision?

Per serving : 55%

Per 100g : 31%

Both : 13%

The per 100g column should have been used as

serve sizes dif fer between product A and B.

Only one third of respondents used the per 100g

column in their decision making. Of those, threequarters made the correct product selection. This

equates to one fifth (22%) of those asked this

question.

BASE: n=983 (excludes ‘don’t know’ at Q11a)

Product A is correct

Use of nutrition

information



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information

panels (NIPs)

• Use of ‘per serve’ column appears to be eitherintuitive or habitual preference – 100g column is notbeing used for product comparison

• Fat dominates all thinking – even when two productsdiffer markedly in a nutrient other than fat, asignificant proportion of people appear to be led bya ‘fat is bad above all else’ theory

e.g. many consumers selected for a healthy choicefrom 2 similar products the one that was onlymarginally lower in fat (by 0.1 g), rather than the onesubstantially lower in sodium

Use of nutrition

information



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information

panels (NIPs)

• Consumers do not appear to have a sense ofthe relative balance of nutrients that shouldguide their selection of foods for a healthychoice – tendency to rely on one priority

nutrient• When not required to compare across

nutrients, consumers are able to interpret

NIPs for single products, or single nutrients• Consumers learn fast – practice makesperfect!

Consumer

research



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research

on label use

• 2004 Qualitative research on understanding oflabelling on infant foods

Revised wording requirements in foodstandard for infant foods

• 2004 Quantitative research on how consumersuse allergen information on food labels

Input to industry guidelines on foodpreparation and labelling of allergens,

FSANZ allergen labelling review for 2007/08



Consumer research

on nutrition and



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on nutrition and

health claims

• 2003 Qualitative research on nutrient content,labelling of food type dietary supplements

• 2005 Qualitative and quantitative research on

use and understanding of nutrition and healthclaims• 2006/07 Understanding of specific label

information

(eg % RDI, % DI, ‘no added sugar’ claims)• 2007 Behavioural research on use of nutrient

content claims (not yet completed)

Current research



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Current research

• Does the presence of a nutrient content claiminfluence the intent to purchase a food or howconsumer’s evaluate its nutritional value?

• In store interception survey(180 interviews in 3 cities)

• Quantitative survey

3D food package prompts4 different claims on 2 types products

(1100 consumers in Australia & NZ)



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Access to FSANZ consumer labellingresearch reports

All published reports available at:http://www.foodstandards.gov.au/newsroom/pu

blications/evaluationreportseries/index.cfm



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Copyright

© Food standards Australia New Zealand 2007

This work is copyright. You may download, display, print and reproduce this material in unaltered for only(retaining this notice) for your personal, non commercial use or use within your organisation. Apart from anyother use as permitted under the Copyright Act 1968, all other rights are reserved. Requests for further

authorisation should be directed to [email protected]

Questions



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Questions

Evaluation



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