1. © 2011 The British Nutrition Foundation Food labelling and health claims Dr Áine O’Connor Nutrition Scientist British Nutrition Foundation

2. © 2011 The British Nutrition Foundation Outline Food legislation: an update Nutrition information Front-of-pack labelling Food fortification Nutrition and health claims Where are we now with the health claims process?

3. © 2011 The British Nutrition Foundation Legislation Food labelling legislation is harmonised at EU level Food labelling Regulations 1996 Food Standards Agency is responsible for food labelling legislation and policy in Scotland A new EU Regulation - Food information Regulation - adopted by the European Council last month

4. © 2011 The British Nutrition Foundation Food Information Regulation EC issued a proposal in 2008 for a new Food Information Regulation (FIR) New FIR will consolidate EU rules on general food + nutrition labelling into a single Regulation Replace existing legislation in UK Excepted to come into force (Dec) with transition period For more info, see: http://ec.europa.eu/food/food/labellingnutrition/foodlabellin g/proposed_legislation_en.htm http://ec.europa.eu/food/food/labellingnutrition/foodlabellin g/proposed_legislation_en.htm

5. © 2011 The British Nutrition Foundation Changes: Nutrition information on processed foods Origin labelling of fresh meat from pigs, sheep, goats and poultry Highlighting of allergens (e.g. peanuts or milk) in the list of ingredients Better legibility (minimum size of text) provision of allergen information on non-pre packed foods

6. © 2011 The British Nutrition Foundation What must be on a label? Name of food List of ingredients (in descending order) Weight or volume GM ingredients Date and storage conditions Preparation instructions Place of origin Lot or batch number

7. © 2011 The British Nutrition Foundation Date marks There are two different date marks which appear on food labels: ‘Use-by’ - found on perishable foods, e.g. milk, meat, fish. Foods are not safe to eat after this date (food safety). ‘Best before’ - found on a wide range of food including fresh, frozen, dried, canned and other foods. Foods can be eaten after this date, but may not be at their best quality (quality, taste, texture and appearance).

8. © 2011 The British Nutrition Foundation Nutrition information Not mandatory unless a nutrition claim is made e.g. ‘low fat’ or ‘high fibre… If a nutrition claim is made: Energy value of the food in kJ and kcal must be provided Amount of protein, carbohydrate and fat in g must be provided

9. © 2011 The British Nutrition Foundation Nutrition information If they choose to provide nutrition information it must be in one of two formats Further information can be added to labels such as the amounts of polyunsaturates, monounsaturates, starch, cholesterol, vitamins and minerals Format 1: ‘Big 4’ Energy(kJ and kcal) Protein(g) Carbohydrate(g) Fat(g) Format 2: ‘Big 4 and Little 4’ Energy (kJ and kcal) Protein(g) Carbohydrate(g) of which: sugars(g) Fat(g) of which: saturates(g) Fibre(g) Sodium(g)

10. © 2011 The British Nutrition Foundation Allergen information Foods that are known to cause allergies and intolerances may be listed in a box or highlighted to draw attention to their presence, e.g. this product contains MILK FIR will require unpackaged foods to provide allergy information

11. © 2011 The British Nutrition Foundation Vegetarian Industry already labels foods as suitable for vegetarians or vegan 2006, FSA provided guidance for manufacturers, caterers and enforcement authorities to improve food labelling for vegans and vegetarians The FSA guidelines, have now been adopted by the European Parliament giving the use of the term vegetarian/vegan legal status For more information, see: http://www.food.gov.uk/news/newsarch ive/2006/apr/vegvegan

12. © 2011 The British Nutrition Foundation Front-of-pack labelling Most of the big supermarkets and many food manufacturers also display nutritional information on the front of pre-packed food Traffic light labels on the front-of-pack provides information on high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt The number of grams of fat, saturated fat, sugars and salt in what the manufacturer or retailer suggests as a ‘serving’ of the food though the criteria are per 100g

13. © 2011 The British Nutrition Foundation Nutrition traffic light guidelines SugarsFatSaturatesSalt What is high per 100g Over 15gOver 20gOver 5gOver 1.5g What is medium per 100g Between 5g &15g Between 3g & 20g Between 1.5 & 5g Between 0.3g &1.5g What is low per 100g 5g & below 3g & below 1.5g & below 0.3g & below Food Standards Agency SugarsFatSaturatesSalt What is high per 100g Over 15gOver 20gOver 5gOver 1.5g What is medium per 100g Between 5g &15g Between 3g & 20g Between 1.5 & 5g Between 0.3g &1.5g What is low per 100g 5g & below 3g & below 1.5g & below 0.3g & below

14. © 2011 The British Nutrition Foundation Guideline Daily Amount (GDA) Guideline Daily Amounts (GDAs) are guidelines for healthy adults and children on the approximate amount of calories, fat, saturated fat, carbohydrate, total sugars, protein, fibre, salt and sodium required for a healthy diet GDAs are not targets for individuals to consume, but a guideline or benchmark to help them make dietary choices and balance their daily intake

15. © 2011 The British Nutrition Foundation Front of pack labelling evaluation research Research is to evaluate the impact of the various FOP nutritional signposting schemes on consumer knowledge and behaviour The coexistence of a range of FOP label formats causes difficulty for shoppers The strongest labels are those which include all of: - Words ‘High/med/low’ + - Traffic lights + - %Guideline Daily Amount BUT European Parliament failed to adopt traffic light labeling (June 2010) Quantities per 100g, GDAs and country of origin labeling were approved

16. © 2011 The British Nutrition Foundation Food fortification Mandatory –Fortification - margarine (vitamins A & D to levels comparable with butter) –Restoration – brown & white bread flour (iron, thiamin & niacin) – to replace nutrients lost in milling (Bread & Flour Regulations 1998) –Calcium Voluntary –Vitamins & minerals to breakfast cereals –Folic acid to spreads –Omega 3 (and other) fatty acids –Dietary fibres –Plant & herbal extracts

17. © 2011 The British Nutrition Foundation Why fortify foods? * ’Low’ defined as intakes less than the Lower Reference Nutrient Intake (LRNI) Source: SACN (2008): The Nutritional Wellbeing of the British Population Low intake*Low status Iron Riboflavin Vitamin AVitamin B 6 CalciumVitamin B 12 MagnesiumFolate PotassiumThiamin ZincVitamin C IodineVitamin D

18. © 2011 The British Nutrition Foundation What are nutrition and health claims?

19. © 2011 The British Nutrition Foundation Nutrition claims A claim about what a food contains –Low fat –High fibre –Reduced sugar –Source of vitamin C

20. © 2011 The British Nutrition Foundation Health claims A claim about the effect a food or drink has on health –Calcium is important for healthy bones –Helps you feel fuller for longer –Omega 3 fatty acids can reduce the risk of heart disease –Contributes to healthy gut function

21. © 2011 The British Nutrition Foundation Why regulate claims on food?

22. © 2011 The British Nutrition Foundation EC Regulation 1924/2006 Regulation 1924/2006/EC developed in order to: –Protect consumers from misleading claims –Encourage innovation in the food industry –Harmonise rules on claims in the EU allowing free trade

23. © 2011 The British Nutrition Foundation What does the regulation do? Sets standards for nutrition claims Process to ensure health claims are scientific Nutrient profile Some claims not permitted

24. © 2011 The British Nutrition Foundation Nutrition Claims Only those in regulation can be used Conditions of use apply –e.g. low fat = <3g/100g –Source of vitamin C – at least 15% RDA Will have to comply with nutrient profile

25. © 2011 The British Nutrition Foundation Health claims Divided into categories –Generally accepted scientific evidence –Newer evidence –Those relating to either: Reduction in disease risk Children's health and development

26. © 2011 The British Nutrition Foundation ‘Generally accepted scientific evidence’ Text-book level Calcium is important for healthy bones Fibre can help maintain a healthy gut Vitamin A is necessary for normal vision

27. © 2011 The British Nutrition Foundation Newer evidence Probiotics/prebiotics? Plant bioactives?

28. © 2011 The British Nutrition Foundation Reduction of disease risk Cholesterol reduction (plant stanols/sterols) Xylitol and healthy teeth

29. © 2011 The British Nutrition Foundation Assessment of health claims Expert body (EFSA) assesses the science EC – EFSA opinion and consumer understanding Claims placed on accepted/rejected list

30. © 2011 The British Nutrition Foundation ‘Generally accepted scientific evidence’– current situation EFSA finalised claims in June More than 40,000 claims submitted by member states 341 opinions (+/-) providing scientific advice on >2,000 claims Complex, long process with lots of disagreement! Opinions on claims related to botanicals are pending

31. © 2011 The British Nutrition Foundation Case studies

32. © 2011 The British Nutrition Foundation ‘Vitamin D is essential for the bone growth of children’ –Studies showed good consensus on role of vitamin D in bone growth –Cause and effect relationship established –Many people in EU with low vitamin D –Food making claim should be at least a ‘source of’ vitamin D (15% RDA) EC – approved claim

33. © 2011 The British Nutrition Foundation Cranberry products and reduction in risk of UTIs –Some studies in test tubes –Human studies carried out in unwell subjects –High doses of active ingredients used –Some were too small –Cause and effect relationship not established EC –Rejected claim based on EFSA opinion

34. © 2011 The British Nutrition Foundation Nutrient profile Designed to prevent claims on foods that have an overall ‘less healthy’ profile EFSA provided advice in 2008 highlighting –Saturated fatty acids –Added sugars –Sodium

35. © 2011 The British Nutrition Foundation Nutrient profile – current situation Due January 2009 Still not available! Much disagreement on all sides No scheduled date for publication of final version

36. © 2011 The British Nutrition Foundation Conclusions Important for nutrition and health claims in Europe to be evidence-based and consistent But… –EC regulation complex –Lack of nutrient profile –Behind schedule How does the consumer view nutrition and health claims?

37. © 2011 The British Nutrition Foundation For more information on progress in the health claims process, visit : http://www.efsa.europa.eu/ Nutrition Bulletin: www.blackwellpublishing.com/nbu

38. © 2011 The British Nutrition Foundation Thank you www.nutrition.org.uk www.foodafactoflife.org