Did you actually know that the information on a label or elsewhere on the packaging of food is precisely defined by law? This is to ensure that the consumer does not buy the proverbial “pig in a poke”. So it pays to take a closer look. The label contains information on ingredients, allergens, quality characteristics and properties of the food, among other things. This kind of “business card” is intended to facilitate the purchase decision and protect against fraud.
The sales description
This is the name of the food product. With the sales description, you can determine the type of food and distinguish it from others (for example, similar).
The list of ingredients
Denotes what is in the food. While no exact quantities are given, the ingredients are listed according to their percentage by weight: First is the main ingredient, last is the one with the least amount. Special features: If an ingredient in a product is highlighted in the sales description or in a picture, the ingredient list or sales description must include the percentage of that ingredient. Example: cream pudding with … % cream.
Additives
You can usually recognize them by their class name. This term describes the function of the additive. In addition to the class name, either the name of the additive itself or the EU-uniform E-number is mentioned, so for example thickener guar; emulsifiers E 471, E 475.
Ingredients that themselves consist of several ingredients
Here, the individual ingredients must be listed again. Example: Chicken soup with noodles. The list of ingredients does not only say “noodles”, but also the ingredients of noodles (durum wheat semolina, eggs, table salt) are listed. Exception: The exact naming can be omitted in individual cases if a compound ingredient makes up less than two percent of the product and does not contain any of the main allergens. Therefore, spice and herb mixtures are usually simply listed as “spices” or “herbs.”
Allergen Labeling
Allergen labeling is included in the list of ingredients (highlighted) and lists all additives that are most likely to cause allergies. This information is mandatory on all packaged products. Some manufacturers provide with the voluntary statement “may contain traces of… may contain…” on the packaging to provide information about possible contamination with allergens. Ingredients that are responsible for 90 percent of food intolerances must be mandatorily listed by name. These include:
- Gluten-containing cereals
- Eggs
- Fish
- Molluscs
- Crustaceans
- Peanuts
- Soy
- Dairy products and lactose
- Nuts (tree nuts)
- Mustard
- Mustard seed
- Celery
- Sulfur dioxide and sulfites
- Lupine
Product specific information
Some food products are required to have special labeling under EU law or nationwide guidelines. For example, dairy products such as milk, cheese and yogurt have their fat content indicated as a percentage. Products made from fruit, such as jam, jelly or juice, carry the labeling of how many grams of fruit are incorporated into 100 grams of the product. For fish products, the method of catch, the method of production and the catch region are indicated on the label.
Nutrition labeling
Since December 2016, it has been mandatory to include a nutritional table on all food packaging, with seven items of information on the nutrients (in grams) and the calorific value of the product. The table contains information on the content of the following nutritional values in relation to 100 grams or milliliters:
- Energy content: describes the calorific value of a product – i.e. how many kilojoules (kJ) or kilocalories (kcal) it contains. The calorific value is a guide to the energy that the body can draw from the food.
- Fat: This indicates how much fat is contained in the food. This information is particularly relevant, for example, in lipid metabolism disorders or elevated cholesterol. Fat provides energy and is a carrier of fat-soluble vitamins. Among other things, it consists of fatty acids. A distinction is made between unsaturated and saturated fatty acids.
- Saturated fatty acids: Saturated fatty acids are considered the unhealthier.They are mostly found in animal foods and do not need to be ingested in large quantities through food, as they can be formed by the body itself. Enjoyed in excess, saturated fatty acids increase cholesterol levels and can stress the cardiovascular system.
- Carbohydrates: this refers initially to all carbohydrates – including sugar. However, the amount of sugar is also listed separately. Sugar and starch are the most quickly available energy suppliers.
- Sugar: This nutritional information includes, for example, granulated sugar, fructose and lactose. By indicating the sugar content in a food, sugar bombs can be easily identified. Especially for diabetics, this indication is of great importance.
- Protein: Describes the amount of protein that the food contains. Protein is especially important for growth, muscle and cell structure.
- Salt: Salt (sodium chloride) is the main source of sodium, a vital mineral for the body. Sodium regulates the fluid and mineral balance and thus creates the basis for a functioning metabolism. Since it cannot be produced by the body itself, sodium must be ingested through food. But too much salt is harmful to the heart. Therefore, the indication of the salt concentration in a product is especially important for people who have to eat a low-salt diet due to cardiovascular problems.
Sometimes, information on dietary fiber, minerals or vitamins can also be found on the food packaging. These statements are voluntary, so food manufacturers are not required by law to indicate them.
The best before date
Indicates the date until which the food in the unopened package retains its special properties such as smell, taste, color and nutrients at least. After the date has passed, the food is not automatically spoiled or its value diminished. However, before using it, you should check its appearance, smell and possibly taste. Specifics: Perishable foods, such as packaged ground beef, carry a use-by date instead of a best-before date. You should consume the product by this date at the latest. If the shelf life is only guaranteed under certain storage conditions, these are also stated. Example: “Best before … at 4-8 degrees Celsius” or “Store in a cool, dry place.”
The filling quantity
The filling quantity informs about the weight, volume or number of pieces of the packaged food. Special features: For concentrated products such as soups and sauces, you will also find the indication of how many liters or milliliters the prepared product yields. For foods in an infusion liquid, for example, canned fruit or pickles, you will also find the drained weight. Example: fill quantity 825 grams, drained weight 490 grams.
The manufacturer’s specification
States the name or company and address of the manufacturer, packer or seller established in the EU. In the event of a claim, this allows you and the seller to determine where the food came from.
Lot number or batch number
Assigns the food to a lot of goods. A lot includes foods that were produced, manufactured, and packaged under virtually the same conditions. If a complaint is made about the goods, the manufacturer can use the number to investigate defects internally.
Identity mark
The identity mark is used to identify the plant where the food was last packaged or manufactured. This information is only required for foods such as meat and dairy products, which are all foods with animal content. In concrete terms, the identity mark provides information about the EU member state (abbreviation) and the federal state in which the company is located. In addition, the label contains a special number, this is the approval number of the production facility.
The basic price
It is the price per kilogram or per liter of the food product. This makes it easier to compare the prices of products that are packaged in different quantities such as cheese or meat. The basic price must be placed with the final price. However, many food products are exempt from this indication. Example: 2.58 euros / 4.98 euros/kg.
Product seals and logos
The labeling of food products with seals and logos is based on the voluntary indication of the manufacturer. In this regard, the logos differ greatly in transparency, meaningfulness and quality.Some meaningful seals and logos are shown below:
- EU organic logo and state organic seal: both represent compliance with EU regulations for organic farming.
- Ohne-Gentechnik-Siegel: The seal identifies only foods that do not carry genetically modified components. In the case of plant foods, genetically modified components may not occur even in traces. In the case of feedstuffs for animal products, these may contain up to 0.9 percent of genetically modified components, even with the seal. In addition, this refers only to a certain period of feeding, before meat, dairy products or eggs were obtained.
- EU quality labels: the three EU quality labels are called “Protected Designation of Origin”, “Protected Geographical Indication” and “Traditional Quality Guaranteed”. They are awarded to products that are produced in a specific region, produced in a specific area or produced in a traditional way, where the region and production give the product a special quality and texture.
- Animal welfare label: this seal indicates that there are better conditions in the fattening of animals than required by law.
- Fair Trade: The logo stands for good working and living conditions of workers and employees involved in the production of the product.
- Regional Window: This logo identifies the origin and production site of agricultural ingredients.
- MSC seal for sustainable fishing: MSC stands for Marine Stewardship Council. This classifies the sustainability of fisheries.
