About this Video

• Video Title: Desvelando el contenido del Etiquetado Alimentario - Episodio nº 7
• Channel: Marife Montes Luna
• Speakers: Marife Montes Luna
• Duration: 00:42:08

Introduction

This podcast episode focuses on food labeling regulations within the European Union. Marife Montes Luna explains the responsibilities of food operators regarding labeling accuracy and compliance with regulations (Regulation 1169/2011), aiming to clarify labeling requirements for both industry professionals and consumers. The episode details mandatory information, potential pitfalls, and the implications of misleading labels.

Key Takeaways

• Food Operator Responsibility: The food operator is ultimately responsible for the accuracy and legality of food labels. This includes ensuring food safety, traceability, transparency, and cooperation with authorities.
• Regulation 1169/2011: This regulation dictates mandatory information on food labels, including product name, ingredient list, net quantity, durability date, storage conditions, and nutritional information. It also addresses the prevention of misleading information.
• Mandatory Labeling Information: This includes the product name, a complete list of ingredients (in descending order by weight, with allergens highlighted), net weight or volume, "best before" or "use by" dates, storage instructions, and nutritional information.
• Misleading Information: The label must not mislead consumers about the product's nature, identity, quality, quantity, shelf life, origin, or properties. Visual representations and marketing claims must also be accurate and truthful.
• Nutritional Information: Mandatory nutritional information includes energy value, fat, saturated fat, carbohydrates, sugars, protein, and salt content, all per 100g or 100ml. Additional information, such as fiber content, vitamins, and minerals, is allowed voluntarily but subject to regulations.

This podcast episode, "Desvelando el contenido del Etiquetado Alimentario - Episodio nº 7," hosted by Marife Montes Luna, provides a comprehensive guide to understanding and complying with European Union food labeling regulations, primarily Regulation 1169/2011. The episode is aimed at both food industry professionals and consumers, aiming to clarify the requirements and potential pitfalls of food labeling.

The episode begins by establishing the food operator's ultimate responsibility for the accuracy and legality of all information presented on a food product's label. This responsibility encompasses various aspects, including ensuring product safety, maintaining traceability throughout the supply chain, promptly informing authorities of any safety concerns, implementing recall procedures for unsafe products, and proactively preventing safety issues through regular process reviews.

The core of the podcast focuses on the mandatory information required by Regulation 1169/2011. This includes:

• Product Name/Denomination: The name must be clear, unambiguous, and not misleading, adhering to legal prescriptions or common usage, with optional additions describing processing methods (e.g., "smoked ham").
• List of Ingredients: All ingredients must be listed in descending order of weight, with ingredients below 2% not requiring this strict ordering. Allergens must be clearly highlighted. If an ingredient is prominently featured in the product name, its percentage must be specified. The podcast emphasizes variations in allergen regulations between the EU and other regions.
• Net Quantity: The quantity of the food product itself (excluding packaging) must be clearly stated in units of weight (grams, kilograms) or volume (milliliters, liters). Specific rules apply to products with draining liquid, requiring both total weight and drained weight to be listed. Exceptions exist for products subject to significant weight loss due to dehydration (like fruits and vegetables) or those sold by count (like a bag of oranges).
• Durability Date: A clear distinction is made between "best before" dates (indicating optimal quality) and "use by" dates (indicating safety). The podcast highlights the significant role of proper date labeling in reducing food waste, emphasizing the legal specifications for how the date must be presented based on product shelf life (day/month for less than 3 months, month/year for 3-18 months, year for longer). Exceptions are given for some perishable products like fresh fruits, vegetables, and bread with a shelf life of under 24 hours.
• Storage Conditions and Instructions for Use: The label must include instructions on proper storage to maintain quality and safety (e.g., "keep refrigerated"). Instructions for use (mode of employment) detail how to prepare or cook the food for optimal results. The episode clarifies the distinction between storage instructions (maintaining quality and safety) and instructions for use (proper preparation).
• Name and Address of the Food Business Operator: The name, address, and contact details of the responsible company are mandatory, allowing consumers to easily identify the responsible party.
• Country of Origin/Place of Provenance: The podcast discusses the complexities of origin labeling, particularly regarding the main ingredient, clarifying that misleading visuals (such as a national flag) must be avoided when the main ingredient’s origin differs from that suggested by the packaging. The episode points out that additional sector-specific regulations exist for certain products (e.g., meat and dairy products).
• Nutritional Information: Detailed explanations of mandatory and voluntary nutritional information are provided, including energy value (kJ and kcal), fats (including saturated), carbohydrates (including sugars), proteins, and salt. The importance of providing this information per 100g/100ml is underscored, along with optional additions like fiber, vitamins, and minerals, as well as per-serving values (which are frequently used as a marketing tool). The episode highlights the potential for misinterpretations when per-serving information is used for larger portions.

The podcast delves into the regulations surrounding nutritional and health claims. It describes the extensive regulatory framework (Regulation 1924/2006 and Regulation 432/2012) governing such claims, emphasizing that only claims supported by scientific evidence can be used and that specific criteria must be met for each claim (e.g., "low fat" requires a certain maximum fat content). The episode uses the example of calcium to demonstrate how much of a nutrient a food must contain to support specific health claims, referencing specific allowable phrases and the percentage of the recommended daily intake that must be met.

Finally, the podcast concludes by urging listeners to carefully review and understand all applicable regulations before creating or marketing food products, emphasizing the importance of avoiding legal violations and providing accurate, clear information to consumers. The host encourages listeners to consult her website for more detailed information and courses on food labeling.