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(A) Food Name
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Clearly state the name of the food. No false, misleading or defrauding elements should be made in any aspect of the nature of the food to enable the consumer to fully understand the nature and type of the food.
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(B) Food Ingredient List (I)
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I. Nutrition label "1+7" ( Energy + 7 Nutrients )
[Energy + Carbohydrates、Sugar、
Protein、Total Fat、Saturated Fat、
Trans Fat、Sodium]
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Energy |
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o Used to support the activities of the human body. |
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o The energy units of food include kilocalories (kcal) and kilojoules (kJ).
o 1 kcal is approximately equal to 4.2 kJ
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Carbohydrate |
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o The main source of physical energy. |
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o 1 gram of carbohydrate provides 4 kcal of energy.
o Available Carbohydrates = Total Carbohydrates - Dietary Fiber
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Sugar |
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o Sugar provides energy to the body but has no other nutritional value. |
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o Glucose is one of the sugars that provide immediate energy to the brain.
o Foods containing Natural Sugar. (For example: Honey, Syrup, Fruit, Milk)
o Foods with Added Sugar. (For example: Sweetened Juices and Sodas, Candies,
Chocolates)
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Protein |
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o It is essential for growth and growth of muscles, bones and teeth. |
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o Repair body tissue.
o 1 gram of protein provides 4 kcal energy.
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Total Fat |
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o Fat is essential for maintaining cell membrane function, as well as for transporting |
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and storing fat-soluble vitamins (including vitamins A, D, E, and K).
o 1 gram of fat provides 9 kcal of energy.
o 1 tablespoon of cooking oil provides approximately 14 grams of fat.
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Saturated Fat |
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o Both saturated fat and trans fat increase the amount of low-density lipoprotein |
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("bad") cholesterol in the blood.
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Trans Fat |
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o Trans fat also lowers the amount of high-density lipoprotein ("good") cholesterol |
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in the blood.
o Eating too much saturated fat and trans fat increases the risk of heart disease.
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Sodium |
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o Eating too much sodium increases the risk of high blood pressure. |
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o The body needs a small amount of sodium to maintain fluid balance and assist in the
transmission of nerve impulses.
o The chemical name of the salt is sodium chloride.
o The sodium that is taken from the diet is mainly derived from salt. MSG, oyster sauce
and sauces also contain sodium.
o 1 flat teaspoon of salt provides 2000 mg of sodium
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(C) Food Ingredient List (II)
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II. Nutrition claims (voluntarily labeled nutrient information)
[ Cholesterol、
Dietary Fiber、
Allergens、
High Concentrations of Sulfites、
Food Additives、
Genetically Modified Food ]
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Under the Nutrition Information Labelling System, in addition to Energy and Seven Designated Nutrients, you can also find out from the nutrition label information on certain nutrients claimed and nutrients voluntarily marked by the food industry. If the nutrition claim involves any fat (such as Total Fat, Saturated Fat and Trans Fat), the Cholesterol content should also be indicated. In addition, if the Carbohydrate content is indicated by "Total Carbohydrates", the Dietary Fiber content must also be listed.
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Cholesterol |
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o The body can make Cholesterol by itself.
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o Cholesterol is an essential element in maintaining normal cell production and
producing hormones, vitamins and bile in the body.
o Hypercholesterolemia increases the risk of heart disease.
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Dietary Fiber |
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o Dietary fiber can be divided into two categories: |
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- Water-soluble fiber helps lower blood cholesterol levels and stabilize blood sugar
levels.
- Water-insoluble fiber helps normal bowel movements.
o Dietary fiber-rich foods can also help control weight.
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Allergic Substance |
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o If the food contains substances that cause allergies. Including gluten-containing |
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mites,crustaceans, eggs, fish, peanuts or soybeans, milk, woody nuts and their
products, the names of such substances shall be indicated in the ingredient list.
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High Concentration Sulfite |
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o If the food consists of sulfites with a concentration of up to or exceeding 10 parts per
million or contains sulfites of the above concentrations, the type of action of the
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relevant sulfites and their names shall be indicated in the ingredient list.
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Food Additive |
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o If the food contains Food Additives, the label should state its own type of action and |
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its correct name or "additive identification number" from the "Food Additive
International Numbering System" adopted by the Codex Alimentarius Commission,
or in the system The identification number prefixed with "E" or "e".
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Genetically Modified Food |
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o Genetically Modified Food refers to any food or food ingredient that is or is derived
from an organism that has been genetically engineered with modern biotechnology.
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o If the individual ingredients contain 5% or more of the Genetically Modified
substance, the guidelines recommend labeling "Genetic Modification" on the label. In
the following cases, if the Genetically Modified food is significantly different from
the original variety, it is recommended to add a note on the food label :
(a) Significant differences in composition or nutritional value from the original variety;
(b) The levels of factors or toxic substances that impede the body's absorption of
nutrients are significantly different from the original varieties ;
(c) Contains allergens not found in the original variety ;
(d) The intended use of the food is significantly different from the original variety ; or
(e) Add animal genes to plant-derived foods.
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(D) Food Shelf Life
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In order to make the consumer aware of the date of warranty of the food, the label must be marked with the words "use by before this date" or "best befere before this date" in both English and Chinese.
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(E) Special Storage
Methods or Statement
of Use Instructions
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If the prepackaged food is specially stored, its specific quality can be maintained to the indicated date of warranty, or there are special rules of use that should be clearly stated on the label.
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(F) Manufacturer or
Packager Name
and Address
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The full name and full address of the manufacturer or packager must be clearly stated on the label or in other ways as required by law.
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(G) The Quantity of Food,
Weight or Volume
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Is stated by the Quantity, Net Weight or Net Volume of the food.
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