REGULATORY UPDATES IN MALAYSIA Norrani Eksan Food Safety and - PowerPoint PPT Presentation

NUTRITION LABELLING AND CLAIMS: REGULATORY UPDATES IN MALAYSIA Norrani Eksan Food Safety and Quality Division Ministry of Health Malaysia NSM Pre-Conference Symposium Hotel Istana, KL 24 – 26 July 2018

OUTLINE OF THE PRESENTATION Current Status of Nutrition Claims Update on Amendment of Regulation Procedure for Approval of Nutrition Claims Food and Nutrition Labelling: Consumer Perception

Nutrition Labelling and Claims in Malaysia - - Nutrient declaration Specific provisions for claims; - Energy Value - Nutrient content claim - Carbohydrate - Nutrient function claim - Protein - Nutrient comparative claim - Fat + Total sugars

Nutrition labelling only mandatory for certain food group. but … . When a food makes a nutrition claim, it is mandatory to include a nutrition labeling and the amount of any other nutrient for which a nutrition claim is made in respect of the food.

PERMITTED NUTRITION CLAIMS Nutrient content • Describe the level of a nutrient claim contained in a food [Regulation 18C] Nutrient comparative • Claim that compares the nutrient levels claim or energy value of 2 or more product [Regulation 18D] • Describe the physiological role of the Nutrient function claim nutrient in the growth, development & [Regulation 18E] normal functions of the body Claim for • Describe the level of a enrichment, nutrient contained in a food fortification [Regulation 26]

REG.18C ~ NUTRIENT CONTENT CLAIM • Nutrients that are supposedly bad for health, when consumed in excessive “Low in” or amounts. “Free of” • Nutrients that are supposedly beneficial to health “ Source of” or “High in”

CONDITIONS FOR NUTRIENT CONTENT CLAIMS “LOW IN” OR “FREE OF” COMPONENT CLAIM NOT MORE THAN Energy Low 40 kcal (170 kJ) per 100 g (solid) or 20 kcal (80kJ) per 100 ml (liquids) Free 4 kcal per 100 g (atau 100 ml) Fat Low 3 g per 100 g (solid) or 1.5 per 100 ml (liquids) Free 0.15 g per 100 g (or 100 ml) Saturated fat Low 1.5 g per 100 g (solid) or 0.75 g per 100 ml (liquids) and 10% of total energy of the food Free 0.1 g per 100 g (solids) or 0.1 g per 100 ml (liquids)

CONDITIONS FOR NUTRIENT CONTENT CLAIMS “LOW IN” OR “FREE OF” COMPONENT CLAIM NOT MORE THAN Cholesterol Low 0.02 g per 100 g (solids) or 0.01 g per 100 ml (liquids) Free 0.005 g per 100 g (solids) or 0.005 g per 100 ml (liquids) Low Trans Fatty 1.5 g per 100 g (solids) or Acids 0.75 g per 100 ml (liquids) and 10% of total energy of the food Free 0.1 g per 100 g (solids) or 0.1 g per 100 ml (liquids)

CONDITIONS FOR NUTRIENT CONTENT CLAIMS “LOW IN” OR “FREE OF” COMPONENT CLAIM NOT MORE THAN Sugars Low 5 g per 100 g (solid) or 2.5g per 100 ml (liquid) Free 0.5 g per 100 g (solid) or 0.5 g per 100 ml (liquid) Sodium Low 0.12 g per 100 g(solid) or 0.06 g per 100 ml (liquid) Very low 0.04 g per 100 g(solid) or 0.02 g per 100 ml (liquid) Free 0.005 g per 100 g(solid) or 0.005 g per 100 ml (liquid)

NUTRIENT CONTENT CLAIM COMPONENT CLAIM NOT MORE THAN Free Trans Fatty 0.1 g per 100 g (solids) or Acids 0.1 g per 100 ml (liquids) COMPONENT CLAIM NOT MORE THAN Cholesterol Free 0.005 g per 100 g (solids) or 0.005 g per 100 ml (liquids)

CONDITIONS FOR NUTRIENT CONTENT CLAIMS “SOURCE OF” OR “HIGH IN” COMPONENT CLAIM NOT LESS THAN Protein Source 10% of NRV per 100 g (solids) or 5% of NRV per 100 ml (liquids) or 5% of NRV per 100 kcal High (at least 2 times the value for “source of ”) Source Vitamins and 15% of NRV per 100 g (solids) or minerals 7.5% of NRV per 100 ml (liquids) or 5% of NRV per 100 kcal High (at least 2 times the values for “source of”) Dietary Fibre Source 3 g per 100 g (solid) or 1.5 g per 100 ml (liquid) High 6 g per 100 g (solid) or 3 g per 100 ml (liquid)

NUTRIENT COMPARATIVE CLAIMS Reduced, less Increased, than, fewer , more than extra light A product that has a A product that has a new formulation with new formulation lower or reduced with increased or nutrient level extra nutrient level

NUTRIENT COMPARATIVE CLAIM CRITERIA The food being compared should be different versions of the same food or similar food. The foods being compared should be clearly identified . The full details of the comparison should be given (e.g units, quantity). The difference in amounts of the energy or nutrient content should be identified as a percentage, fraction or absolute amount . Energy or nutrient content between compared foods must differ by at least 25%. Micronutrient content between compared foods must differ by at least 10% (eg. Vitamins & Minerals) The absolute difference in energy or nutrient content must meet the criteria for making a claim for “low in” or “source of”

NUTRIENT COMPARATIVE CLAIM Less in cholesterol This eggs have lower cholesterol level (112mg / 2 pcs) as compared to regular eggs 432mg / 2 pcs To claim this product is less in cholesterol, below is the criteria; Nutrient content between compared foods must differ by at least 25%

NUTRIENT COMPARATIVE CLAIM

NUTRIENT COMPARATIVE CLAIM ‘ Less in sugar’ To claim this product is less in sugar, below is the criteria; Nutrient content between compared foods must differ by at least 25%

PER.18E ~ NUTRIENT FUNCTION CLAIM & OTHER FUNCTION CLAIM ~ Malaysia adopts a “positive list” approch ~ Include “classical nutrient” and “other food component” ~ Only claims on this list are permitted [Reg.18E(14)] ~ Total of 52 function claims permitted ( 31 nutrients/food components) ♦ 23 function claims for “classical nutrient” such as: ♦ 29 other function claims for • Protein “other food components” such as: • 9 Vitamins (A, B1, B2, B12, C, D, E, • Lutein, Beta-glucan, Plant Sterol Folate, Niacin) etc. • 5 Minerals (Ca, Fe, I, Mg, Zn)

NUTRIENT FUNCTION CLAIM “CLASSICAL NUTRIENTS” Nutrient Claim Vitamin A Vitamin A aids is maintaining the health of skin and mucous membrane Vitamin A is essential for the functioning of the eyes Vitamin B 1 /Thiamine Vitamin B 1 /Thiamine is needed for the release of energy from carbohydrate Vitamin B 2 / Vitamin B 2 / Riboflavin is needed for the release of energy from protein, fats and Riboflavin carbohydrate Vitamin B 12 / Vitamin B 12 / Cyanocobalamine is needed for red blood cell production Cyanocobalamine Vitamin C Vitamin C enhances absorption of iron from non-meat source Vitamin C contributes to the absorption of iron from food Vitamin D Vitamin D helps the body utilize calcium and phosphorus Vitamin D is necessary for the absorption and utilization of calcium, and phosphorus Vitamin E Vitamin E protects the fat in body tissues from oxidation Zinc Zinc is essential for growth protects the fat in body tissues from oxidation

OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS” Nutrient Claim Beta glucan Beta glucan from (state the source-oat/barley) helps lower or reduce cholesterol* Inulin and Inulin helps increase intestinal bifidobacteria and helps maintain a good intestinal oligofructose (fructo- environment* oligosaccharide) Oligofructose (fructo-oligosaccharide) helps increase intestinal bifidobacteria and helps maintain a good intestinal environment* Inulin is bifidogenic* Oligofructose (fructo-oligosaccharide) is bifidogenic* Inulin is prebiotic* (2009) Oligofructose (fructo-oligosaccharide) is prebiotic * (2009) Plant sterol / plant Plant sterol / plant stanol helps lower or reduce cholesterol* stanol Sialic acid Sialic acid is an important component of brain tissues*

OTHER FUNCTION CLAIM “OTHER FOOD COMPONENTS” Nutrient Claim Beta glucan Beta glucan from (barley) helps lower or reduce cholesterol* Bifidobacterium Bifidobacterium lactis helps improve a beneficial intestinal microflora* lactis Bifidobacterium lactis may help to reduce the incidence of diarrhea* DHA and ARA DHA and ARA may contribute to the visual development of infant* HAMRS High Amylose Maize Resistant Starch (HAMRS) helps improve / promote colonic/bowel/intestinal function/ environment* Isomaltulose Isomaltulose is slowly hydrolysed to glucose and fructose, and therefore it provides longer lasting energy compared to sucrose* Isomaltulose is a slowly released source of energy compared to sucrose* Isomaltulose provides longer lasting energy compared to sucrose* Isomaltulose is slowly hydrolysed to glucose and fructose, compared with sucrose* Lutein As a predominant macular pigment in the retina, Lutein is able to filter blue light and may protect the eye*