Interpretation of Japan's New Food Labeling Law (IV)

this article will introduce the new Food Labeling Benchmark food and health food classification methods, nutrient labeling methods and nutrition enhancement claims rules and other content.First, the Japanese Food and Health Food Classificationdescribes the nutritional content label, first comb the Japanese Food and Health Food Classification. First of all, food is divided into ordinary food and health food, health food is divided into nutritional function food, specific health food and functional label food. Nutritional function health food mainly refers to vitamin supplements and mineral types, specific health food refers to food containing polysaccharides, polyphenols and other specific physiological active ingredients. Functionally labeled foods also claim the efficacy of specific active ingredients in foods, such as the benefits of reclusive serotonin in oranges for bone health. The difference with a particular health food is that the threshold for approval is low, and it is up to the corporate evidence consumer office to review it in accordance with the appropriate rules.The difference between general food and health food, as well as nutritional function food, specific health food, functional identification of food function claim object, can claim efficacy, approval methods and other details refer to Table 1 "Japanese food and health food classification" details.Table 1 Japanese Food and Health Food ClassificationFoodClassification Health Food General FoodNutritional Function Foods Specific Health FoodFunction Identification Food Marking Methods Product Conspicuously Identifies Nutritional Function Foods words and functions, and labels nutritional ingredients with brackets,such as: Nutritional function food (calcium)packaging main logo layout marked "functionally identified food---can identify the content 1. Nutritional content 2. Nutritional efficacy
. . 1. Nutritional content; 2. Specific health care uses 3. Reduce disease risk 1. Nutritional content 2. Functional ingredients contained and their efficacy only identify nutrient content mark target foods processed foods, including tablets, capsule-type foods. Fresh food after 2015.4.1 can also be identified.. 1. Processed food 2. Fresh, agricultural and aquatic products 1. Processed food2. Fresh, agricultural aquatic products---approval methodspecification baseline:its content in line with the consumer office prescribed by the upper and lower limits of the scope, do not need to be separately approved.. Individual review type: theby the Consumer Office for individual approval, identify the approval content.Scientific is based on a limited number of labels that can be approved as "conditional specific health foods"specification references and individual evaluation models: a systematic overview of the results or ingredients of a product's clinical trials meets the benchmark's identifiable functionality in accordance with guidelines developed by the Consumer Office. The enterprise declares to the Consumer Office.-identify the object ingredients 5 kinds of minerals, 12 kinds of vitamins. 2015.4.1 Add potassium, vitamin K, n-3 fatty acids, a total of 20 ingredients.polysaccharides, wood polysaccharides, dietary fibers, peptides, lactic acid bacteria, Bifidobacteria, polyphenols and so on.can be identified as quantitative, qualitative and well-functioning components. However, it does not include nutritionally functional foods, specific health foods, alcoholic beverages, and excludes foods that can cause excessive intake of saturated fatty acids, cholesterol, sodium, sugar, etc.-features can only identify the effectiveness of bones, teeth, skin, human tissue and other specific parts;currently comes from personal supervisor feelings, such as anti-fatigue, make the body strong and other content is not allowed to identify.can identify the efficacy of the eyes, brain and other parts of the efficacy, but also can identify anti-fatigue, anti-disturbance, improve sleep quality and other specific health food does not allow the efficacy of identification.--efficacy markercalcium is a necessary nutrient for bone and tooth formation.to reduce the absorption of sugar, suitable for people with high blood sugar.Maintaining health, promoting health, coordinating human actions, etc. not allowing the identification of functional efficacy 2, the identification of nutritional components The new food labeling law requires that processed foods and additives sold to consumers be labeled with nutrients. The nutritional components required to be mandatoryly labeled are calories, protein, fat, carbohydrates, sodium and other 5 components, sodium is identified in a considerable amount of salt. It is recommended to identify 2 ingredients of saturated fatty acids and dietary fiber. Other sugars, sugars, cholesterol, vitamins, minerals are voluntarily identified by the enterprise. recommended daily salt intake for adults over 18 years of age in Japan, below 8.0 grams for men and 7.0 grams for women. In order to promote the diet low salt policy, Japan's new food labeling benchmark requirements, sodium in a considerable amount of salt to identify. But the system is not very scientific, such as sodium salt other than salt also needs a considerable amount of salt to identify; to resolve this contradiction, foods that do not use salt are allowed to separately label sodium content and salt equivalent amounts. In Figure 1 below, (1) is a template for identifying nutrients when salt is used, (2) a template for identifying nutrients when salt is not added, and a sodium content of zero is allowed when sodium salt is not added, and the corresponding amount of salt is zero. Figure Figure 1 Examples of nutritional ingredients when adding salt and not adding salt Figure 2 Nutrition Identification Template (including non-mandatory labeling of nutritional ingredients) Figure 2 is a nutritional ingredient identification template for the mandatory identification of nutrients, recommended identification of nutrients and voluntary identification of nutrients at the same time, reflecting the inclusion and inclusion of each ingredient, identification order and format can not be changed. The nutritional content content value in food may be determined by the enterprise or entrusted analysis organ using the measurement value, or it may be calculated according to the nutritional content of the public food raw material database, or it may be calculated by reference to the nutritional content value of the same variety of products or similar products in the public database. As long as there is a reasonable basis, any method can be used, can also use these methods. The new Food Labeling Benchmark Schedule 9 (p409-504) lists the measurement methods for each nutrient and the allowable errors for the identification and measurement values of each nutrient. can be exempted from nutritional ingredients (1) container packaging can identify the layout of 30cm2 or less; (2) Liquor may be exempted from nutritional ingredients identification; (3) as a source of nutritional ingredients, its contribution is less; (4) in an extremely short period of time (within 3 days) its ingredients list or ingredient ratio changes, such as convenience store sales of flower-watching poop, store manager recommended table, etc., (5) on-site production and sales of small -scale enterprises. 3, Nutrition Stress Claims and No Added Claims Japan's new Food Labeling Act introduces the I.D.A.'s absolute and relatively poor thinking on nutritional stress claims. table 2, the nutritional content emphasizes the claimed baseline value Table 2 lists the baseline value of nutrient content that claims to be "rich", "containing" and "enhanced". The reinforcement of protein and dietary fiber claims that its content is higher than the reinforcement baseline and is relatively poor from other products by more than 25%, so it is illegal to apply the new law and claim that "the protein content is 20% higher than that of our previous products". Calorie, fat, saturated fatty acids, cholesterol, sugars and sodium reduction claims, in addition to the food labeling benchmark set out in Schedule 13 (p523-526), while maintaining a relative difference of more than 25% with other products. However, a 25% reduction in sodium has an effect on food preservation. sugar, sodium and other ingredients can be claimed "not added" and "low content", such as less than 0.5 grams of sugar per 100 grams or less than 5 milligrams of sodium per 100 milliliters of food, can be claimed not added. Ingredient content references that claim "not added" and "low content" can be found in Schedule 13 of the Food Labeling Benchmark.
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