Your food labeling troubles are over. Following the adoption of regulation EU 1169, food consumers and operators may now benefit from clear and standardized information. This new European regulation guarantees, among other things, the health of nutritional profiles sensitive to certain food allergens by requiring the declaration all ingredients responsible for food allergies or intolerances.
But how can you be sure to create compliant food labeling? How do you state and display food allergens in the list of ingredients for a prepared dish or recipe? Youmeal provides food professionals with the answers.
Declaring food allergens, a matter of public health
Professionals in the health industry know all too well that accurate and complete allergen-related information is a major challenge for food chain safety. According to the World Health Organization, food allergies will be the 4th largest public health problem. They affect 2-3% of people around the world and 6-8% of children.
In Belgium, the FASFC pays particular attention to food labeling for allergenic and intolerant profiles. The federal agency has recently warned large chain stores for not having mentioned the food allergens present in chips.
Which food allergens need to be indicated?
The premise of regulation EU INCO 1169, for informing nutritional profiles subject to food allergies and intolerances, is simple: 14 substances make up the list of primary food allergens, and they must always be declared.
They are: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk and milk products, nuts, celery, mustard, sesame seeds, lupine, sulfur dioxide and sulphites and finally, shellfish.
How do you create compliant food labeling?
In format, too, food legislation INCO 1169 imposes precise food labeling to declare allergens. The presentation of mandatory information plays a key role in the accessibility of that information to consumers, particularly allergenic profiles or those subject to food intolerances and hypersensitivities.
Data regarding food allergens must therefore appear:
- directly indicated on the packaging or on a label attached thereto
- in one or more languages that are understandable by consumers
- in a legible font size: at least 1.2mm, or 0.9mm for packaging whose largest surface size is less than 80cm²
- in a manner that clearly distinguishes them from the rest of the ingredients list, for example by font size, style or background color
- in the same field of view as the name of the food, shelf date and net quantity
The case of e-commerce
The revolution in food e-commerce is no exception. In the case of products sold remotely (whether prepackaged or not), information regarding food allergens must be provided clearly and free of charge before the purchase is concluded and at the time of delivery.
Youmeal and allergenic ingredients: the solution for food operators
Restaurants, food services, schools, hospitals, producers, and retailers… Those within the food industry trust Youmeal software for its effectiveness in regards to the classification of food data and the optimization of recipes and preparations.
Here are at least 3 great reasons to use Youmeal for your food allergen statements:
- Submit your recipe project and Youmeal will automatically detect allergens
- Create a compound product label and Youmeal will correct possible errors in the declaration of allergenic foods
- Write your food label and Youmeal will automatically translate it into three languages: French, Dutch, and English
Want to try Youmeal for food labeling in conformance with allergen requirements? Let’s talk, without any commitments. You can also download our white paper on law EU 1169 for free or test one of your recipes.