NUTRITION NU TRITION LABELLIN LABELLING G REQUIR REQUIREMENTS EMENTS IN IN MALA MALAYSIA SIA Fatimah Sulong Nutrition Division Ministry of Health Malaysia Pre-Conference Scientific Symposium – 33 rd Scientific Conference of NSM 24 July 2018, Kuala Lumpur, Malaysia
Role of Codex in nutrition labelling and claims – CCNFSDU and CCFL Codex provides guidance on general labelling of foods; health or nutrition claims; ensures that consumers understand what they are buying..
A move toward mandatory GLOBAL TREND Source: EUFIC (2016) EU China Nigeria Mexico Saudi Philippines Arabia Chile The global trend has been a move toward mandatory nutrition labelling 3
JOURNEY OF NUTRITION LABEL IN MALAYSIA 1971 Member of Codex Late MOH has proposed new laws to regulate nutrition 1990’s labelling and the practice of nutrition claims 2006 National Plan of Action for Nutrition (NPANM) II Educate consumer on nutrition labelling (NL) 2010 Malaysian Dietary Guidelines 2 April 2012 Signposting – energy icon 31 March 2003 Regulation of Nutrition Labelling and Claims - Series of amendments 2016 NPANM III – Enabling Strategy Educate consumer on NL 20 April 2017 Signposting – HCL 4
NUTRITION AND FOOD LABELS Food Regulations 1985 Signpostings – Nutrition Labelling Healthier Choice Logo (HCL) Nutrition Information Panel (NIP) FOP Energy Icon 5
FOOD REGULATIONS 1985 • Nutrition Labelling and Claims – Regulations 18A – 18E – Gazette No. P.U. (A) 88 (Vol 47, No 7) – Dated 31 st March 2003 • Nutrition Labelling – 4 + [ 1 ] core nutrients to be declared • Nutrition Claims – Nutrient content claim – Nutrient comparative claim – Nutrient function claim – Claim for enrichment, fortification 6
a) CATEGORIES OF FOODS THAT REQUIRE MANDATORY NUTRITION LABELLING Mandatory for wide variety of foods 7
b) MANDATORY DECLARATION ON NIP • Mandatory to be declared: o Current: 4 core nutrients 1 • Expressed as: o per 100g/100ml and per serving. 8
c) LABELLING OF OTHER NUTRIENTS • Vitamins and minerals – Only those listed in the NRV can PU (A) 88/2003 be declared on a label – Others must have prior written approval of the ‘Director’ – Must be present in significant amounts (5% of NRV per serving) • Dietary fibre, cholesterol • Fatty acids – Where a claim is made (amount or type of FA) all the four main types of FA shall also be declared 9
DEVELOPMENT IN CODEX (3) (1) (2) (1) Mandatory for all prepackaged foods (3) Revised NRVs – levels; (2) Nutrients: energy, protein, CHO, fat, SFA, sodium, total sugars + TFA # newly added
PROPOSED AMENDMENT * 1. EXPANSION MANDATORY NL TO OTHER FOOD CATEGORIES • Codex : all prepackaged foods • Existing: 58 food categories Additional: 96 food categories REG NO REG NO FOOD C FOOD CATE TEGOR GORY 116 Ice cream 63-75 134B Sweetened creamer 177 Preserved egg 89-113 185 - 207 Edible fat and edible oil 146-152 157-170 246 - 249 Jam, fruit jelly, 146-152 marmalade and seri 214-221 kaya 223-224 252 - 259 Nut and nut product 226-242 269A, 282 Premix drink 339-347 279 - 281 Cocoa products * Subject to official approval and gazettement process 11
PROPOSED AMENDMENT * 2. ADDITIONAL MANDATORY NUTRIENTS DECLARATION ON NIP • Codex: energy, protein, CHO, fat, SFA, sodium, total sugars + TFA # – national authorities • Additional: totals sugars and sodium * Subject to official approval and gazettement process 12
PROPOSED AMENDMENT * 3. EXPAND THE LIST OF NRV PU (A) 88/2003 * Subject to official approval and gazettement process
CONSUMERS READ FOOD LABEL? Information read on food label when buying food products 4.37 Mean for information read on food label No: 366 consumers 4.40 Aged: 18 - 60 years 4.30 Location: N Sembilan 4.20 4.10 4.10 3.99 4.00 3.91 3.87 3.87 3.85 3.90 3.80 3.70 3.60 3.50 Expiry date Ingredient "Good" Claims "Bad Additives NIP nutrient nutrient" Source: Fatimah S et al (pending manuscript) • Expiry date was the most popular information the respondents read on food label when buying food products. • NIP was the least information read on food label. 14
READING & UNDERSTANDING NL National data – self reporting Reference Data Subject Location Findings 100 89.5 IPH, MOH 39,506 14 states in 90 NHMS (2006) 80.5 78.2 (2008) adults Malaysia 75.3 80 70 60 60 NHMS (2006) 45 50 Rashidah et al extract data 4,565 14 states in 40 (2014) for obese adults Malaysia 30 adults 20 10 IPH, MOH NHMS (2014) 2,992 14 states in 0 (2014) - MANS adults Malaysia Reading Understanding Obese group NHMS2006 NHMS2014 15
READING LABEL Other published data (Malaysia) Nutritional info Norfezah et al Nurliyana et al Norazmir et al on label (2006) (2011) (2012) Read the label 76 % 58.1 % 46.4 % Did not read the 24 % 41.9 % 53.6 % a),b),c) d),e),f),g) b),c),d),e),f) label Reasons why consumer did not read the label: a) Repetition of buying the same product b) Lack of understanding on the term used c) Size of the printed font is small d) Confused with the information e) Time constraint f) No health problems g) Unattractive label 16
UNDERSTANDING OF LABEL Nutrition label use performance Score – level of understanding * Scope of study Reference Subject Location 1 2 3 4 5 Understanding of UITM nutritional Norazmir et al 295 Puncak 69.5 30.5 information on (2012) (18-29 yo) Alam food label (Student) Understanding of Fatimah et al 232 Klang Valley nutrition 7.3 12.9 21.6 42.7 15.5 (2010) (20-59 yo) (Consumer) information panel Norazmir et al (2012) – Total question = 4 (self administered) 1 = Not perform ( 1 point); Perform (>2 point) Fatimah et al (2010) – Total question = 5 (face-to-face interview) 1 = Very weak (1 point); 2 = Weak (2 point); 3 = Intermediate (3 point); 4 = Good (4 point); 5 = Very good (5 point) 17
NUTRITION AND FOOD LABELS Signposting – tools to Food Regulations complement the NIPs 1985 Healthier Choice Logo (HCL) Criteria-based (2017) nutrient criteria same product category Nutrition Information Panel FOP Energy Icon (NIP) Fact-based (2012) energy value % energy contribution Signposting should be used in conjunction with the NIP 18
• FOP systems can be grouped into a few sub-categories EXAMPLE OF LOGO / ICON ON FOP based on general characteristics (44 th CCFL, 2017): a) Interpretive systems (criteria-based): Categorize foods according to a set of criteria “Warning - high” Algorithm-based Threshold-based b) Informative systems (fact-based): Restate quantitative nutrition information in a more concise way 19
FOP LABELLING FOR ENERGY Fact-based approach Restate quantitative nutrition information in a more concise way Per serving (determined by the manufacturer)
FOP LABELLING FOR ENERGY • FOP (energy icon) o part of the industry’s commitment to tackling the issue of obesity and NCDs in the country. o provides description of the number of calories contained in certain food and beverages products – to help consumers estimate their daily nutrient intake. • To start with icon on energy only o highlight on energy balance equation of direct relevance to overweight and obesity (calories in vs calories out). o take into consideration the consumer’s level of understanding on nutrition information. 21
SPECIFICATION FOR ENERGY ICON • Recommended size and wording o The wording above and below the icon should be minimum 8 point o The width and height of the energy icon should be minimum 8mm and 12mm Satu hidangan (200g) mengandungi / One serving (200g) contains Min height 12mm Berdasarkan 2000 kcal / Based on 2000 kcal Min width 8mm 22
SPECIFICATION FOR ENERGY ICON • Language to be used – requirements in FR 1985 • Colour o Monochrome colours – suit the brand o Tonal particular colour used within artwork may be used o If possible, avoid traffic light colours (red, green and amber) 23
STUDY ON FOP LABELLING Score for understanding of energy icon 24.6 23.0 Descriptive statistic: No: 366 consumers 25 Aged: 18 - 60 years Location: N Sembilan 17.5 16.9 20 Mean score = 8.0 ± 15 1.77 8.2 10 6.0 Majority respondents, 5 0.3 0.0 0.3 1.4 1.9 24.6% (n=90) scored 9 marks. 0 0 1 2 3 4 5 6 7 8 9 10 ‘Weak’ ‘Fair’ ‘Good’ ‘Excellent 23.0% respondents ’ (n=84) obtained full 0.6 % 9.3 % 42.6 % 47.5 % marks. Source: Fatimah S et al (pending manuscript) 24
HEALTHIER CHOICE LOGO 0% 100% Foods or beverages that fulfilled 100% the nutrient criteria specified by the 0% Ministry HCL Definition 75% Comparison within the same 68% category of products 67% 90% 25
HCL OBJECTVES • Making a smarter choice by merely looking at To facilitate the front label of the food packages • Identifying more healthy products compared to consumer other products in the same category • Manufacturing more healthy products To encourage • Reformulating or changing the recipes of food industry products to produce healthier foods To provide • Providing an environment that supports environment healthy nutritional practices 26
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