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Labelling food products.

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Introduction

LABELLING All food packaging has labels on it. Some are to persuade us to buy the product and some are there by law. I am going to look at what there is on a label and why it is there. Why do we package food? There are labels on food packets so that we have information about the product we are buying or just looking at. By law, food labels must include information about the contents. Labelling can also be used in marketing. The pack displays the product on the shelf and might help draw attention to the buyer. Packaging helps to prevent odour from one product getting into other foods. Packaging enables manufacturers to convey a great deal of useful information to customers. Pre-pakaged food must give the following information on the label- * Name of food * List of ingredients (unless nothing added) * Instructions for use * Storage instructions * Use by date or best before date * A lot or branch mark * Name and address of manufacturer * A statement that the food has been irradited or cntains irrated ingredients. (Short shard blast of radiation) * A statement that explains what the product is if the name does not do so. By law, a label must show: 1. The name of the food. 2. The weight. 3. The list of ingredients - in order of weight. 4. ...read more.

Middle

"chicken and ham pie", the quantity of the ingredient must be declared as a %. This is required as part of the EU labeling law, and is known as "Quantitative Ingredient Declaration" (QUID). 4 How the food should be stored and the date when the food should be eaten by. 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. Following the storage instructions can prevent food from spoiling too quickly, can reduce the risk of food poisoning and ensure the food looks and tastes its best when eaten. 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. Other guidance on the mode of storage has become universal. For example, a simple star system is used to indicate the type of fridge or freezing compartment that should be used. ...read more.

Conclusion

and kilocalories (kcal) must be provided; * The amount of protein, carbohydrate and fat in grams (g) must be provided; * Optionally (unless a claim is made) the amounts of sugars, saturates, fibre and sodium can be provided, if the first four nutrients have been provided. Further information can be added optionally (unless a claim is made) on the amounts of other nutrients such as polyunsaturated fats, monounsaturated fats or cholesterol, and some specified vitamins and minerals (if they are present in significant amounts). 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, the number of which or size of which must be quantified on the label. Colours and advertising. Different colours on the packet and label can look more appealing to the consumer. For example, a packet of butter biscuits at the usual price might be packed in a white plastic wrapper, but the manufacturer might want to sell a product by saying that it is "luxury". If so, the manufacturer might put it in a Symbols and what they mean. There are different ways of showing that a product is suitable for certain people e.g. vegetarians or for people that are allergic to gluten foods. The two symbols above both say the same thing but only one of them is the correct character. 2 ...read more.

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