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Mandatory Food Information and Their Functions

The document discusses the mandatory food information that must be included on food labels, including the brand name and logo, origin and address of the food business, shelf life and date marking, weight or volume, ingredients and nutrients, allergen information, organic or GMO warnings, special storage conditions, and instructions for use.

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Phùng Anh
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20 views12 pages

Mandatory Food Information and Their Functions

The document discusses the mandatory food information that must be included on food labels, including the brand name and logo, origin and address of the food business, shelf life and date marking, weight or volume, ingredients and nutrients, allergen information, organic or GMO warnings, special storage conditions, and instructions for use.

Uploaded by

Phùng Anh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Mandatory food information and their functions

- Brand name and logo

A brand name creating a unique identity for a food product or brand. A good brand
name should be memorable, distinctive, relevant, and easy to pronounce and spell.
A logo is a visual symbol or mark that represents your brand name. It can be a
wordmark, a lettermark, an icon, or a combination of these elements. A good logo
should be simple, scalable, adaptable, and recognizable. It conveys your brand
personality, values, and message, makes a first impression, shape your brand identity
and help you stand out in a crowd.

- Origin and address of the food business operator


Food label must include:
 the name of the company where food product is manufactured.
 the address of the businesses that has exported and imported the food
 Food QR code (not compulsory): QR codes on food packaging have gained
significant traction as a tool for enhancing consumer experience and
promoting food safety.

- Shelf-life (date marking)


Shelf life is the time limit, given typically on the best-before label, of how long the
particular food can be kept before it should be thrown away. Or put another way, shelf
life represents the length of time before the food is considered to be unsuitable for
human consumption. When products are out of date, they should be thrown away as a
risk of bacterial attack and other hazards.
- Weight or real volume
Weight is a measurement of the force of gravity acting on an object,
while volume is the amount of space occupied by an object.
Therefore, weight is regularly used for solid and semi-solid products whereas liquid
products are measured by volume.

- Ingredients and Nutrients


A food ingredient is any substance that is added to a food to achieve a desired effect.
The term “food ingredient” includes food additives, which are substances added to
foods for specific technical and/or functional purposes during processing, storage or
packaging.
There are two types of food additives—direct and indirect. Direct food additives are
used in foods to impart specific technological or functional qualities.
Nutrients are chemical substances found in food that are required by the body to
provide energy, give the body structure, and help regulate chemical processes. There
are main six classes of nutrients: carbohydrates, proteins, lipids, water, vitamins,
minerals. Nutrients information claim provides the consumers the information of food
production through table form or images, chart to a wise choice made. Besides, it
assists state agencies investigate and ensure that no nutritional claims are made
without nutrition labelling.

- Allergy information
Wheat, nuts, milk, shellfish, and egg allergies are common.

- Organic production or Genetically Modified Production Warning


Organic production promotes and enhances ecosystem health, including biodiversity,
biological cycles, and soil biological activity.
- Special storage conditions and/or conditions of use
Food products require stored in different strict conditions. temperature, moisture, and
light standard assist customers in maintaining product quality, avoiding microbial
invasion for prolong the shelf life. Storage areas for such items often have design
requirements that must be built into the space in order to efficiently handle the specific
types of supplies.
o Dry Foods: temperature range is 10°C to 15°C (50°F to 59°F) humidity: 20%.
o Refrigerated Products: Keep foods 4°C (39°F) or colder
o Freezing food preserve food over long periods the temperature should be
maintained below 0 °F (−18 °C).
o Storing oils and fats: store in a dark place, stored in oxygen-safe, light-reducing
containers (e.g. dark glass or metal). Once opened, oils should be refrigerated
and used within a few weeks
o Fresh Meats, Poultry, and Seafood: Keep foods 4°C (39°F) or colder, the safe
temperature for refrigerated storage.
- Instructions for use if needed.

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