Home Uncategorized What information is needed on food packaging?

What information is needed on food packaging?

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the information on food packaging includes food name, net content, ingredients, nutritional composition, production date, shelf life, storage method, manufacturer, address, telephone, postal code, website, product standard number, hygiene license and food certification mark

in fact, there are numerous labels on the outer package of food. You only need to look carefully – food name, ingredients, production date, shelf life and food certification mark

1. Look at the food name, but also the special name

therefore, when looking at the name of food, we must look at the special name describing the food category, otherwise only seeing some words will lead to misunderstanding of the product

for example, in a brand of walnut milk, the slightly smaller font below reads “compound protein beverage”. Since it is a drink, its main raw material must be water, not milk, not walnuts

words describing the physical state or processing technology of food before or after the food name can not be ignored, such as drying, concentration, recovery, non frying, frying, puffing, smoking, powder, granular, etc., which can help you get more understanding of food

2. Ingredient list: these “traps” you should know that

there are many ingredients in the ingredient list, but we only need to focus on the top ingredients & nbsp;, Because they must be the main materials of the product, they can reflect the essence of the product

If a product emphasizes the addition of a component with special value, or emphasizes that a component is very low, the addition amount or content of the corresponding component shall be marked

for example, xylitol chewing gum needs to be marked with xylitol content; Olive blend oil needs to be marked with the addition amount of olive oil; Sweet corn sausage needs to be marked with the content of sweet corn

If a certain ingredient has been treated with ionizing radiation or ionizing energy, it shall be marked with “irradiated food”; Genetically modified ingredients shall be marked “genetically modified”

1) 0 fat: less fat and more sugar

human body is easy to gain weight when eating too much fat, so when we see the distinctive “0 fat” on food packaging, we will choose it without hesitation. However, the content of carbon water (sugar) compounds shown in the nutritional composition table and ingredient table of some “0 fat” foods is very high. In addition to eating a lot of fat, eating too much sugar is also easy to get fat

take “0 fat” lactic acid drinks as an example. They contain much more carbon water (sugar) compounds than yogurt and pure milk. After being absorbed by the human body, they will also produce heat and turn into fat.

2) 0 sugar food: the sugar content is not low

in fact, “no sugar” does not mean there is no sugar, Generally, the so-called “sugar free” food refers to sweet food that does not contain sucrose (sugarcane sugar and beet sugar) and starch sugar (glucose, maltose and fructose), and may contain substitutes for other sugars (such as maltitol, sorbitol, xylitol, etc.)

in addition, if it is sugar free cakes and biscuits, it contains starch itself, and starch will be converted into sugar. For diabetics, it is not recommended to eat too much. p>

3) trans fatty acid is 0, but there are more saturated fatty acids

therefore, the “0 trans fatty acid” we see means that the content of trans fatty acid in 100g of this product is less than 0.3g, which does not mean there is no at all. In addition, trans fatty acids are reduced. For taste, saturated fatty acids in many foods are increased, which is also unhealthy

4) nutritional composition: pay attention to the word “hydrogenation”

when hydrogenated and /or partially hydrogenated oils and fats are contained in food ingredients or used in the production process, the content of trans fat (acid) shall be marked. If the ingredients contain products with hydrogenated oil and /or part of hydrogenated oil as the main raw materials, such as margarine, shortening and cocoa butter (except those without hydrogenated oil), the content of trans fat (acid) shall also be marked

5) preservative is 0, too much sugar or salt

in fact, many foods do not contain preservatives, but they will contain a certain amount of antioxidants, which are also food additives. For example, butyl hydroxy precursor ether, 2,6-DI-TERT-BUTYL cresol, tert butyl hydroquinone, etc. in the ingredient list of instant noodles

in addition, in fact, the salt and sugar we most often eat are good “preservatives”. For example, foods pickled with sugar or salt can be preserved for a long time. In other words, such food will also have the risk of too much salt or sugar

3. Production date and shelf life

1) production date

the date and time when the commodity completes all processes on the production line, is inspected and packaged into a finished product that can be sold on the market

2) shelf life

refers to the period during which the pre packaged food maintains its quality under the storage conditions specified on the label, that is, the food quality within this period is the best. Pre packaged foods are marked with shelf life. Therefore, we must see the production date of food clearly

3) shelf life

refers to that although the shelf life is exceeded, it does not mean that the quality of food will change. If the color, aroma and taste of food do not change significantly and there is no qualitative change, it is still edible

if the food you buy has passed the shelf life, even if it has not deteriorated, you should protect your rights and interests according to law

General rules for labeling of prepackaged food stipulates that the shelf life or shelf life shall be marked in one of the following ways

A) & nbsp; For shelf life

“preferably before” or “preferably before”

“… Best before”, “… Best before eating” or “… Best before drinking”

“best before this date…”, “best before this date…” or “best before this date…”

“shelf life (to)…”

“shelf life” ×× Months[ ×× Day (day), × Year] “

b) For storage period

“… Before consumption”, or “… Before drinking”

“eat before this date…” or “drink before this date…”

Shelf life (P) <

“shelf life” ×× “Months”[ ×× Day (day), × [year]

if the shelf life or shelf life of food is related to storage conditions, the specific storage conditions of food shall be marked

4. Food certification marks should be recognized

the certification marks of food mainly include: QS mark, pollution-free food mark, green food mark, organic food mark, etc. In addition, if food products contain genetically modified ingredients, the “genetically modified logo” shall be marked on the package

QS identification: QS stands for “production license”, which is the most basic requirement for food. Passing the QS certification means that the food has passed the certification and health license of the AQSIQ, and is qualified for production and sales only if it meets the requirements of the relevant food market access system

the most prominent label of pollution-free food, green food and organic food is “safety”, and the safety level increases in turn

1) pollution free food: pollution-free, poison free, safe and high-quality food. In China, pollution-free food needs to be produced in a c
lean environment, produced according to the specified technical operation procedures, controlled within the specified standards of harmful substances, and approved by the department authorized examination and approval, and can use the food marked as pollution-free food

2) green food: safe and high-quality edible agricultural products and related products produced in excellent ecological environment, produced according to green food standards, implemented whole process quality control and obtained the right to use green food signs

3) organic food: it comes from the organic agricultural production system with good ecology. The production and processing of organic food do not use synthetic substances such as chemical pesticides, chemical fertilizers and chemical preservatives, nor ecological food with genetically engineered organisms and their products


the general standard for food labeling stipulates that there are 8 items that must be marked on food labels:

1. Food name
2. Ingredient list
3. Net content and solid content
4. Name and address of manufacturer and distributor
5. Date marking and storage guidelines must indicate the production date, shelf life or /and shelf life of the food
6, quality (quality) grade
for food whose quality (quality) grade has been clearly specified in product standards (national standards and industrial standards), the quality grade of food must be indicated
7。 The product standard number is the product executive standard
8. In addition, there are some provisions:
the identification of imported food must be explained in Chinese

thank you!!

the information on the food package includes food name, net content, ingredients, nutritional composition, production date, shelf life, storage method, manufacturer, address, telephone, postal code, website, product standard number, hygiene license and food certification mark.

(I) name, specification, net content and production date
(2) list of ingredients or ingredients
(3) the name, address and contact information of the producer
(IV) shelf life
(V) product standard code
(VI) storage conditions
(7) the general name of the food additive used in the national standard
(VIII) production license number
(IX) other matters that should be indicated in laws, regulations or food safety standards.

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