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LABELING
Souvia Rahimah, STP., M.Sc.
Pendahuluan
INFORMASI NUTRISI
WHAT ‘S ON IT ?
WHAT TO DO WITH IT ?
Definisi Labeling
Kata, kalimat, pernyataan,
merek (brand), atau tanda
(mark) dalam tulisan atau
representasi apapun atau
disain atau hal yang
menggambarkan sesuatu
yang tertera pada atau
terlampir pada atau
menyertai produk makanan
atau kemasan makanan.
Pengertian Label Makanan :
Merupakan informasi nutrisi yang ditampilkan pada
kemasan makanan yang disesuaikan dengan undang2
atau peraturan peraturan yang berlaku.
Teknik pencantuman informasi, isi informasi umum dan
informasi nutrisi juga mempunyai ketentuan sendiri
ditinjau dari produk yang dikemas, kelompok umur
konsumen dan ukuran kemasannya.
Mengapa Labeling Penting ????
The Stakeholders –





Legislators
Consumers
Manufacturers and retailers
Regulatory agencies
Analysts
Untuk Konsumen
need information to –
 provide identity, quantity
 advice on safe storage and use
 enable informed choice
Retailers
provide space for the bar code for
 checkout scanning
 stock control via in-store database
Regulatory agencies and analysts –
need data to enable checking that
 regulatory standards are fulfilled
 labelling regulations are complied with
 claims are fulfilled
What’s on It ???
Wajib :
This must be in table form per
100g of product as eaten (or if not,
clearly stating per 100g of dry
product) or per 100ml for liquids.
Name and address of the
manufacturer or importer or
distributor
Instructions for use
Net contents
Country of origin
Batch identification
Use by date
Nutrient analysis
Mandatory food labelling
requirements
Voluntary* information sometimes
provided
Name
Nutrition information
no claims made)
List of ingredients
Nutrition signposting
Quantity of certain ingredients (e.g.
pork (10%)
Guideline Daily Amounts
Net quantity (weights & measures)
Claims such as ‘no artificial
additives’
Date of minimum durability (‘best
before’ or ‘use by’)
Graphical and pictorial information
The name and address of
manufacturer/ packer/ seller
Vegetarian/ vegan labelling
Place of origin (if failure to do so
might mislead)
May contain (e.g. nuts) labelling
(if
* Based on information provided voluntarily in the UK
requirements
Voluntary* information
sometimes provided
Instructions for use (if failure to do
so might mislead)
Assurance schemes
Allergen information
the ingredient list)
Method of slaughter
(e.g. Halal)
(in
Alcoholic strength by volume
(drinks over 1.2% only)
Free range
(e.g. eggs)
Quinine labelling
Marketing terms
(e.g. fresh, pure, natural)
High caffeine content warning
(drinks containing over 150mg/l of
caffeine)
Number of servings
requirements
sometimes provided
Sweeteners labelling
Environmental impact
(e.g. dolphin friendly)
Polyol warning (‘excessive
consumption may produce a
laxative effect’)
Country of origin (where not
required)
PKU warning (‘contains a source of
phenylalanine’)
Customary or descriptive names
Packaging gases (‘packaged in a
protective atmosphere’)
Quality type claims
(e.g. ‘100% chicken breast’
*
requirements
sometimes provided
Raw milk labelling
Special offer competitions
GMO labelling
Production methods (e.g. organic)
Irradiated food labelling (‘irradiated’
or ‘treated with ionising radiation’)
Logos
Nutritional Panel
(where a nutritional claim is made:
e.g. low in fat
Brand information
*
What’s on a label?
Name of food
Ingredients
Weight /Volume
Date-mark
Place of origin
Storage / Preparation
instructions
Name and address
END
Menurut US. Food and Drugs Administration, Mei 1999
Label makanan saat ini harus mencantumkan :
•Informasi untuk setiap produk makanan.
•Format informasi harus mudah dan cepat dibaca konsumen
•Informasi jumlah penggunaan per penyajian (serving) untuk lemak
jenuh, cholesterol, serat dan zat2 nutrisi
•Referensi nilai gizi yang membantu konsumen dalam mengatur
kebutuhan makanan yang dikonsumsi.
•Keseragaman pengertian istilah nutrisi seperti “ light”,” Low”, High
fibre dll.
Name of food
The name of the food must be clearly stated.
Some foods have made-up names, which give
no information about what is in them or how
they have been processed. In such cases, a
description of the food must be given so that it
is neither ambiguous nor misleading.
If the food has been processed in some way,
the process must be included in the title, e.g.
dried apricots, salted peanuts and smoked
mackerel.
The name must also describe the differences
between apparently similar products. For
example, a ‘fruit yogurt’ must be flavoured
using real fruit, whereas a ‘fruit flavoured
yogurt’ can be flavoured using artificial
flavourings.
Weight or volume
• The weight or volume of the food must be shown on the label.
Comparing the weight with the price of different brands enables
consumers to make choices on value for money between brands.
• Some foods, such as tea and butter, are sold only in standard
amounts. The actual weight of the product does not need to be exact,
but must be within a few grams of the weight stated on the label.
• The symbol e is used to show that the weight complies with the EU
requirement for weight under the average system, i.e. the average pack
is at least the weight declared.
• If the product weighs less than 5g then the weight need not be stated.
Ingredients
•
Ingredients are listed in order of weight,
according to the amounts that were used to
make the food, starting with the largest
ingredient and ending with the smallest.
• All components, including water and food
additives, must be included in the list if they
have been added.
• A new European Union (EU) labelling rule is
being implemented in the UK which will
require 12 food ingredients - milk, eggs,
peanuts, nuts from trees (including Brazil
nuts, hazelnuts, almonds and walnuts), fish,
crustaceans (including crab and shrimps),
soya, wheat, celery, mustard, sesame and
sulphur dioxide – to always be clearly
labelled.
Ingredients
• If an ingredient in the description of the product is featured in a pack
shot and other situations, e.g. Chicken and Ham Pie, the quantity of the
ingredient must be declared as a percentage. This is required as part of
EU labelling law, and is known as a Quantitative Ingredient Declaration
(QUID).
GM ingredients
• In April 2004 new rules for GM labelling came into force within the EU.
The presence in foods of genetically modified organisms (GMOs) or
ingredients produced from GMOs must be indicated on the labels.
Foods produced with GM technology (e.g. cheese produced with GM
enzymes) and products such as meat, milk and eggs from animals fed
on GM animal feed will not have to be labelled.
Name and address
• The name and address of the manufacturer, packer
or seller must be stated on the label.
• This gives consumers the opportunity to contact the
manufacturer if they have a complaint about the
product or if they wish to know more about it.
Place of origin
• The label must display clearly where the food has
come from if it would be misleading not to show it,
e.g. a tub of Greek yogurt which was made in
France.
Date mark
• Perishable foods that spoil quickly, such as cooked meat
and fish, have a use by date. If kept for too long these
foods can cause food poisoning even though they may not
taste any different.
• Other foods have a best before date, after which foods
may not be at their best, with regard to flavour, colour and
texture, even though they will probably be safe to eat if they
have been stored according to the instructions on the
labels.
Storage/Preparation Instructions
• Information must be provided on how long a product is likely to last once it has
been bought and/or opened, and under what conditions it needs to be kept to
ensure its freshness.
• When necessary, instructions on how to prepare and cook the food must be
given on the label. If the food has to be heated, the temperature of the oven and
the cooking time should usually be stated. Instructions may also be given for
heating in a microwave oven.
• Manufacturers are not obliged by law to provide nutrition information,
unless they make a nutrition claim. For those that do provide nutrition
information, they must provide:
* The energy value in kilojoules (kJ) and kilocalories (kcal);
* The amount of protein, carbohydrate and fat in grams (g).
• Unless a claim is made, the amounts of sugars, saturates, fibre and
sodium can also be optionally provided.
• Information must always be given as values per 100g or per 100ml of
food. Values for a portion or serving can be given as well, provided that the
number or size of portions/servings is given.
Further optional information can be added, unless a claim is made, on the
amounts of other nutrients such as vitamins and minerals (if they are present
in significant amounts).
The amount of vitamins and minerals in a food are given as a percentage of
the Recommended Daily Amount (RDA).
RDAs are estimates of the amount of vitamins and minerals sufficient to
meet or more than meet the needs of groups of adults rather than
individuals. RDA values are part of EU food law and reflect the variation in
opinion across Europe. There is only one figure for each nutrient, derived
from figures for adults, rather than a range of figures that vary with age, sex
and physiological status as exists for UK Reference Nutrient Intakes or RNIs.
In the UK, some pre-packaged foods also provide information about guideline
daily amounts (GDAs).
GDAs are derived from the Estimated Average Requirements for energy for
men and women aged between 19-50, of normal weight and fitness (2500kcal
and 2000kcal respectively).
GDAs are intended as guidance to help consumers in their understanding of
their recommended daily consumption of energy (calories), fat and saturates
and a base against which the content of individual foods can be compared.
Labelling jargon
RDA - Recommended Daily Amount
part of EU directive on Nutrition Labelling
estimates of the amount of vitamins & minerals
needed to meet or more than meet the needs of a
group of adults
GDAs - Guideline Daily Amounts
Penjelasan mengenai hubungan antara nutrisi
dalam makanan dan penyakit seperti kalsium dan
osteoporosis, lemak dengan kanker, garam dengan
hipertensi dll.
Standar ukuran penggunaan untuk memudahkan pembuatan
produk yang hampir sama ( perbandingan nutrisi).
Khusus untuk produk2 sari buah, penjelasan yang mudah
mengenai berapa jumlah sari buah murni yang ada dalam
produk.
Panel Informasi Nutrisi
•
Pada label makanan tertera “
Nutrition Fact”…….. harus
menunjukkan :
Total kalori
Kalori dari lemak
Total lemak
Lemak jenuh
Cholesterol
Garam
Total karbohidrat
Serat
Gula
Protein
Vitamin A
Vitamin C
Kalsium
Besi
Semua nuterisi harus
Dicantumkan dalam bentuk % daily
Values bisa dalam mg/gr hal ini
Dilakukan untuk mencegah
Kesalahan interpretasi mengenai
Nilai2 nutrisi didalamnya.
Nutrition Fact
Dimulai dari yang
terpenting
Dari jumlah yang
terbesar ke yang
terkecil
Harus jelas
Food names must
describe the true
nature of the food
Nutrition Labelling
Voluntary
information
Prescribed
format
Derived from
Estimated Average
Requirements for
energy
Contoh :
1. Makanan dengan 140 mg garam akan dapat diartikan
sebagai makanan berkadar garam tinggi, karena 140
merupakan nila iyang besar. Pada kenyataannya adalah
jumlah garam yang mewakili kurang dari 6% dari Daily Value
untuk garam ( 2400mg)
2. Makanan yang mengandung 5 gram lemak jenuh tidak dapat
dikatakan rendah nutrisi karena kenyataanya makanan
tersebut mengandung ¼ dari total Daily Valuenya ( 20 gram adalah daily value
untuk lemak jenuh)
Modifikasi Format
Untuk kelompok usia anak dibawah 2 tahun (kecuali formula bayi),
sebaiknya tidak memuat informasi tentang lemak jenuh, lemak
polyunsaturated, . cholesterol, lemak kalori atau kalori dari lemak
jenuh. Alasannya :
“ untuk mencegah orang tua dari kesalahan asumsi dalam membatasi
pemberian lemak pada bayi padahal seharusnya tidak demikian”
Untuk anak dibawah usia 4 tahun sebaiknya tidak memuat % Daily
Values untuk total lemak, lemak jenuh, cholesterol, garam, total
karbohidrat dan serat.. Tetapi sebaiknya memuat % Daily Value untuk
protein, vitamin dan mineral.
Untuk Label makanan anak2 sebaiknya dibuat format yang sederhana
tetapi memuat nformasi nutrisi yang benar2 dibutuhkan untuk
pertumbuhan dan perkembangan anak.
Beberapa pengecualian seperti : untuk format ukuran kecil dan
menengah (ukuran kemasan kurang dari 12 inc2) contohnya, untuk
kemasan permen karet tidak harus memuat informasi nutrisi lengkap
cukup dengan informasi bahan penyusun utamanya saja.
Modifikasi Format
Informasi nutrisi dapat ditampilkan, dengan ukuran kurang dari 40
inc2 dalam bentuk tabel atau format melingkar (string), untuk
ukuran lebih kecil harus singkat dan penempatannya mudah
dibaca.
Untuk kemasan lebih besar dar 40inc2 misalnya; kantung roti, dus
kue pie, kantung sayuran beku, Nutrition fact harus ditampilkan
lengkap.
Untuk produk2 yang memerlukan informasi mengenai persiapan
sebelum dikonsumsi seperti; dry cakes mixture, dry pasta dinner,
breakfat cereals with milk, mie instan dll. Label harus dibuat
dalam dua kolum informasi nutrisi dimana kolom pertama memuat
komponen nutrisi dan kolom kedua mengenai cara memasak atau
penyajiannya
Ukuran porsi (Serving size)
Ukuran porsi dimuat pada
kemasan makanan. Jumlah ini
akan membantu untuk
mengetahui ukuran porsi yang
akan dikonsumsi.
Contoh, bila tertera 4 porsi
dalam kemasan, kita tahu
bahwa 1 porsi sebanding
dengan ¼ dari jumlah isi dalam
kemasan..
Ukurannya dapat berupa, cup,
tablespoon, teaspoon, piece,
fraction(1/4 pizza) atau dalam
gram dan mililiter.
Nutrient Content Claims
Istilah2 yang menerangkan kandungan nutrisi dalam suatu
produk makanan untuk konsumen yang perduli dengan
kesehatannya saat ini sudah diatur dalam peraturan sehingga
konsumen dapau mengajukan tuntutan kepada produsen bila
terjadi hal2 yang menyimpang seperti :
“free: ….. “calori free” artinya lebih sedikit dari 5 cal/serving,
“sugar free” dan “fat Free” artinya lebih sedikit dari 0.5
gram/serving, berlaku juga untuk “fat free milk” artinya skim
“low”…..”low fat” artinya 3 gram atau kurang per serving,
“low sodium” artinya 14 gram per serving atau kurang,
“low cholesterol” … 20 mg lemak jenuh atau kurang per serving,
low calori … 40 kal atau kurang per serving.
High…. Makanan mengandung 20% atau lebih Daily Values
untuk zat gizi tertentu per serving
Reduced…. Kurang dari 25% nutrisi/ kalori jumlah normalnya.
Nutrition Claims
Any representation, other than the nutrition
labelling, that states or implies that a food
contains, or has a high or low amount of one or
more nutrients is a nutrition claim
If a nutrition claim is made, nutrition labelling is
mandatory
Nutrition Claims
Nutrient (or content) claims
refers to the level of a nutrient in a food
e.g. source of calcium
Comparative claims
comparison of nutrient levels of 2 or more foods, using
descriptors such as ‘higher’ or ‘lower’, e.g. contains %
more calcium
Nutrition Claims
Nutrient function claims
refers to physiological role of nutrient in its relationship
to growth, development or other normal functions
e.g.aids in the development of strong bones & teeth
Medical claims are illegal
e.g. prevents osteoporosis
FSA Guidelines on Nutrient
Content Claims
FAT
LOW
NO ADDED
Less than
3g/100g or 100ml
X FREE
Less than
0.15g/100g or
100ml
Less than 0.1g/
100g or 100ml
SATURATES Less than 1.5g/
100g and should
not make up
more than 10%
total energy of
the product *
Less than 0.2g/
SUGAR(S)
Less than
No sugars or
100g or 100ml
5g/100g or 100ml foods composed
mainly of sugars
added to the food
or to any of its
ingredients
No salt or sodium Less than 5mg
SALT/
Less than40mg
sodium per 100g
SODIUM
sodium per 100g shall have been
added to the food or 100ml
or 100ml
or to any of its
ingredients
* excludes spreadable fats for which there are specific EU Regulations
FSA Guidelines on Nutrient
Content Claims
FIBRE
SOURCE
Either 3g per
100g or 100ml or
at least 3g in the
reasonable
expected daily
intake of the food
INCREASED
More than 25%
more than a
similar food for
which no claim is
made and more
than 3 g in either
the reasonable
daily intake of a
food for which this
is lower than 100g
or 100ml or in
100g or in 100ml
HIGH
Either more than 6g
per 100g or 100ml or
at least 6g in the
reasonable expected
daily intake of the
foods
New EU Proposal on Claims
Will define many nutrient claims
low fat
light/lite (reduced by 25%)
Will prohibit some claims
‘% fat free’ claims
use of the term ‘diet’
Fresh Claim
Pengertian istilah “fresh” adalah untuk makanan segar
atau makanan yang tidak melalui proses pengolahan, ini hanya
berlaku untuk makanan segar, makanan tanpa proses
pembekuan, pemanasan dan tanpa penambahan zat pengawet.
Untuk “fresh frozen food” pengertiannya adalah makanan yang
segera dibekukan selagi segar (blansing).
Pengecualian untuk “freh milk dan freshly baked bread”

labeling - Blogs Unpad

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