Labelling

INTRODUCTION

In South Africa, the Foodstuffs, Cosmetics and Disinfectants act of 1972 contains regulations governing the Labeling and Advertising of Foodstuffs. On the one hand the regulations are intended to protect the consumer and on the other hand it is the only mechanism of informing the consumer of the contents of the container (bag, box, can etc.)

The regulations are very specific in relation to the name of the foodstuff, size of lettering, prohibited statements, ingredients, nutritive value claims and nutrition information format.

Labelling of foodstuff is especially important for dieters (energy counting), people allergic or intolerant to certain ingredients and consumers who want to avoid certain foods due to religious considerations. Labels can assist consumers tremendously in selecting their food.

The following information must appear on a label and each of these will be discussed in more detail below.

• Name and description of product.
• Manufacturer's name and address.
• List of ingredients.
• Nutritional information and claims.
• Instructions for the use and storage of the product.

If the brand name (for instance, Bingoburger) does not clearly describe the product, then the manufacturer must give a clear and true description of the product. In no way may the consumer be mislead. For instance, a product labeled Bacon Snacks must contain real bacon. If it is only flavoured to taste like bacon then the description "bacon flavour" must be used.

The pictures on a label must also give a true reflection of the contents; a breakfast cereal which is artificially flavoured with a banana flavour is not allowed to show pictures of fresh bananas on the label. To go further, if the picture on the label shows anything which is not actually included inside the packet, then the picture must be accompanied by words "serving suggestion" or something to that effect.

WHO MANUFACTURED THE PRODUCT

Every label must carry the name and the physical address of the manufacturer or importer. A box or telephone number is not enough. In the case of supermarket's house brands the label must state "manufactured on behalf of XYZ Group". The physical address of XYZ Group must then appear on the label.

LIST OF INGREDIENTS

Almost every prepackaged food product has to show a list of ingredients which went into it. The ingredients must be listed in descending order of weight, that means that the ingredient present in the largest quantity appears first and the smallest, last. Food additives must also be listed and no additive may be used in a foodstuff unless it has been specifically approved after exhaustive research by the Department of Health. There are different types of additives and each one serves a specific purpose. As many of them have complicated names, in some cases the category name for a class of additive may be used. Examples of these are colourants, emulsifiers (which help keep products like mayonnaise thick), antioxidants (which slow down the rancidity of fats and oils) and stabilisers.

However, preservatives like sulphur dioxide and benzoic acid must be indicated by their full chemical name. The same applies to tartrazine (which is a yellow colour, quite harmless to the majority of the population) and monosodium glutamate - sometimes known as MSG - which is a flavour enhancer. Contrary to popular belief, the percentage of consumers who show an allergic response to these additives is actually very small.

NUTRITIONAL INFORMATION

Processed food can constitute a significant portion of people's diets. Nutrition information, therefore, serves a very useful purpose. The list of ingredients will provide some information, more significant will be the panels providing nutritional information. This will include total energy (kilojoules - Kj), protein, carbohydrate, fat, sugar, salt (sodium) and vitamins contained in the product. Nutritional information is voluntary.

In all cases the information given shows the amount of nutrient contained in 100 grams (g) or millilitres (ml) of product - this allows easy comparison between different brands or types of foodstuff. It must also state the amount of the nutrient present in a normal serving of that product, in order to determine whether this is sufficient in terms of the total diet.

Claims in respect of minerals and vitamins (which are only needed in small quantities) are only permitted if a serving contains at least 15 % of the internationally recognised recommended Daily Allowance (RDA) of that nutrient. Where specific claims are made, such as "Reduced Fat Content" or "low in Kilojoules" or "high in Fibre", these claims are strictly controlled and may only be made if the product is significantly different from other products of the same type on the market.

Terms like "healthy" and "natural" can be misleading. South African regulations are very strict in ensuring that nobody may manufacture or sell foods which are unsafe or contaminated in any way. But, though a food may be safe, it may not necessarily be healthy. Eating too much of one food can be very unhealthy. A healthy diet should be a properly balanced intake of different foods in the right proportions.

Therefore. no manufacturer may use the word "healthy" to try and give you the impression that his foodstuff has special health-giving properties which no other foodstuff possesses.

The word "natural" causes many problems too. Once any ingredient or foodstuff has been processed, it can no longer be regarded as natural, so the use of the word is very strictly controlled.

STORAGE AND COOKING INSTRUCTIONS

Following storage and cooking instructions is a very good way of ensuring that the product tastes best and that it is safe. A rotten apple is easily identified, but there are many foodstuffs where it is impossible to distinguish between safe and unsafe.
The dates marked on food labels are important to safeguard the consumer against food which may be unfit to eat or just unpleasant tasting. When the "use by" or "best before" dates have been reached, it does not mean that the food is dangerous, but the risk of microbiological deterioration has started to increase.

You should also follow instructions for preparation, which are there to make sure that food tastes its best and protects you against possible illness. The recommended defrosting and cooking times are scientifically determined to ensure that any harmful bacteria or other substances are destroyed before you eat the food.

FOODS WHICH ARE EXEMPT OR PARTIALLY EXEMPT

Some foods do not have to carry full labels, for obvious reasons e.g. eggs, unprocessed fruit and vegetables. Fish, meat and poultry are exempt, provided that they are packed in such a way that the contents are visible and identifiable. Also exempt are one bite sweets and foods that are prepared and sold at the same place at which they are eaten.

Some products that comply with a strict set of what are known as compositional standards (which is basically a standard recipe), are exempt from listing their ingredients, providing the food is properly described on the label. These include carbonated water, vinegar, beer and some dairy products.

F.A.C.S. Scientific Director. 1995.