FIR webinar
What you need to know
We close this photogallery with a summary of some of the key changes set out in the new food labelling legislation, compiled by Steve Spice.
FIR – some of the key changes
•Allergens are to be highlighted in the ingredients list and allergen boxes can no longer be used.
•Nutrition information on the back of pack is mandatory for most products but not everything. Sodium must be listed as salt. Fibre is optional.
•Front-of- pack labelling is voluntary.
•Stand-alone energy information can no longer be just stated as calories, it should be referred to as joules as well.
•Defrosted: where there’s an impact on safety or quality, the word defrosted must appear in the title.
•The added water threshold in meat products drops from 10% to 5%.
•Frozen product labels must contain two dates: the expiry or durability date and the date of freezing.
•Distance (online) selling: after December 2014, a lot more mandatory information must appear on the website.
•Minimum font size on labels must be implemented.
•Country of origin labelling rules for meat.
•Labelling mincemeat.
•Imitation foods.
More information about the changes are available here.
Steve Spice’s top three FIR tips
•Book your printer now – if you haven’t done so already
•Update your labelling policies and electronic specification system
•Ensure training systems are in place.
Watch out for more expert answers to questions from our webinar audience soon. Listen to the full webinar at any time here.