Nutrition & Calorie Counting - Montgomery Food Consulting

Nutrition & Calorie Counting

‘WE COUNT FOR YOU’ PORTFOLIO

Introduction

LabellingA new food labelling requirement to inform consumers about food allergens containing in non-pre-packed foods, Current EU food labelling laws require all packaged food to declare on the packaging the presence of certain food allergens when they are used in the manufacture of that food. From December 2014, the information for consumer regulation will extend this requirement to foods sold loose (non- pre-packed foods) which includes meals provided in restaurants and canteens, food or food ingredients sold without packaging in retail outlets and food packed on the sales premises or at the consumers request in take aways, deli counters, supermarkets, butchers and food stalls. The extended labelling requirements will have direct benefits for consumers with a food allergy or intolerance and this consultation is designed to get the views of consumers and the food industry to inform an efficient and effective implementation of this EU legislation. It is vital that food organisations prepare, no matter what the size or sector: Mandatory EU Regulation 1169/2011.

Contact us today for Nutritional Analysis

Contact us today about our Nutritional Analysis service.

(Note: From November 1st 2013 you will be able to pay for this service online)

EU legislation

Regulation (EU) No 1169/2011  of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004
This Regulation will replace the current requirements for the labelling of foodstuffs set out in Directive 2000/13/EC and the nutrition labelling requirements of Directive 90/496/EEC. Some of the new requirements  of this Regulation include the introduction of a minimum font size for mandatory information, allergen labelling for foods sold unpackaged, labelling requirements regarding foodstuffs sold via the internet , country of origin labelling and it also introduces mandatory nutrition labelling for many prepackaged foodstuffs.

At Montgomery Food Consulting we use specialised system, which is based on McCance & Widdowson 6th edition Composition of foods and is a comprehensive software program designed specifically for the food manufacturing industry. Within this program we will be able to carry out many of the essential changes to help organisations meet the legal requirements.

For any organisation to take into consideration the changes in the law before December 2014 will have a considerable amount of benefits which include;

  • Saves on analytical/Reduce costs
  • Meets EU regulations
  • Provides nutritional information per 100g & per serving or portion size
  • Allergens Declaration
  • Vitamins breakdown within products
  • Produces calories to GDA/RDA and traffic lights
  • Provide customer labelling requirements
  • Provide QUID to give accurate results
  • Calculates meat contents for QUIDS
  • Produces labels for food products in conjunction with EC1169 labelling requirements
  • Increase business sales and give people with allergens satisfaction to be able to eat out

Allergen Control

There is a considerable confusion about the terminology used to describe various types of adverse reactions to foods. People with food allergies have to be extremely careful about what they eat. Food labelling and Food menus are very important to these people because the consequences of eating the food they are allergic to could be very serious. Food intolerance most often affects young children, and the prevalence is at its highest in very young children. However a number of adults have it too. The NHS carried out research on how many people within the UK would have a food allergy. It found that genuine food allergies are rare, however about 2% of the population are affected; however 8% of children under the age of three have a food allergy. Within the food industry the main allergens which must be stated on food labels clearly are;

Eggs

Lupin

Mustard

Sesame

Celery

Milk

Nuts

Peanuts

Fish

Soybeans

Sulphur dioxide above 10mg

Molluscs

Gluten

Crustaceans

Food tolerance includes food allergy and is a reproducible unpleasant reaction to a specific food or food ingredient that is not psychologically based and occurs when the food is given in an unidentifiable form.

Would you like to add calorie information to your menu?

Displaying calorie labelling on menus is now on the agenda for caterers, restaurant, pub and hotel owners’ since the launch of the Public Health Responsibility Deal.  The aim of the initiative is to give people the help and advice they need to adopt a healthy lifestyle, calorie labelling will help make it as easy as possible for them to do that.

Although this is currently a voluntary code there is widespread expectation that legislation will be imposed, which is prompting organisations to get involved at this early stage, with many food providers, retailers and manufacturers already signed up.

Services for catering sector:

  • Menu review & development: review menus to ensure they are nutritionally balanced
  • Catering Practices Assessment: Advice on how to make your food healthier
  • Healthier options and recipe formulation
  • Food Allergens and intolerances: provide guidance on allergen claims and cleaning validations
  • Allergen training for staff

How our service can benefit manufacturers?

Displaying nutritional information under current labelling rules is voluntary in food manufacture, however there is now a requirement from multiple retailers own brands to display front of pack labelling formation.  Labelling rules are changing in 2016, making nutritional information on all pre-packed food a mandatory legal requirement.  Analytical testing methods are very expensive and are not always necessary in particular with company own branded products.

The aim of this initiative is to provide you with the information you need at a reduced costs to meet legislative requirements.

Services for manufacturing sector:

  • Nutritional labelling information per 100g (Energy kj/kcal, protein, carbohydrates, sugars and salt)
  • Provide other nurtional information like fibre and vitamin counts if claims are made on food products
  • Provide calorie information per product, per serving etc
  • Provide traffic lights
  • Provide allergen information
  • Produce a label for your food product
  • Provide a detailed report of your product showing recipe, QUIDS, allergens and full nutritional information upon request

Recipe Reformulation

Food reformulation entails changing the recipe of a food product to make it healthier and more cost effective. This is achieved by reducing salt, sugar and fat and including fibres and vegetables. At the moment, food reformulation is an extremely forceful research and development section, with many companies and institutes doing work in reformulated food, to meet regulations and to help meet the consumer demands of this health conscious society, they want to know how many calories, allergens, correct portion size of all foods they are purchasing. This is why it is important to have this nutritional data carried out, to show consumers that’s not all food products are bad for them and good in portions which are controlled and in the long term can save the business money and promote business.

 

Calorie counting made easy

Research published by the FSA in March 2011, revealed that there is a lack of public knowledge of the recommended calorie intake for maintaining a healthy weight. This then lead to a six months pilot scheme in which local food business displayed calorie information on menus for the first time, to help consumers make more informed choices when eating out. It’s significant for consumers because on average the food we eat outside the home accounts for between 20% and 25% of our daily calorie intake, and frequently we’re wide off the mark when estimating the fat or calorie content of these products. So why not lead by example and talk to Montgomery Foods about adding nutrition or calorie information to your products, to be in front of competition, for this vital new EU legislation coming into practice. The key benefits for adding calorie count to your products and menus are the fact that you are meeting legislation, keep up with competition and most importantly meeting consumer demands.

Traffic lights

Many consumers are busy and don’t have time to read food labels when they are dashing round the supermarket. But thanks to the Traffic Light labelling, which is very simple, quick way to choose healthier food for themselves and their loved ones. Not all supermarkets and food manufacturers use Traffic Light labelling but consumers do like it. The simple green, amber and red colours alert us to the healthy and less healthy foods that consumers are putting in our basket. These type of nutrition labels can help the consumer choose products and keep check on the amount of salt, fat and added sugars they are consuming. The main reason to have this system in place throughout the industry is that is can help consumers make informed choices, as the society has become  very conscious and they want to know that they are making the correct choices for a healthy lifestyle.

Portion control

Portion control is an understanding of how much a serving size of food is and how many calories or how much food energy a serving contains. Portion control is important for body weight management as the weight is defined by the total calorie intake. Food portion control ensures value to the customer and helps improve restaurants profits, due to no product loss. It affects your guests and consumers experience with the food quality and total cost.

What’s changing within the labelling regulations?

  • Nutrition labelling will be required for most foods. Simplified information may be provided voluntarily on front of pack.
  • Labelling clarity – a minimum font size has been set for all mandatory information on most food labels.
  • Allergen information will have to be provided on all food (whether sold pre-packed or loose). For pre-packed foods, the allergens will have to be highlighted on the ingredient list.
  • Drinks with high caffeine content will have to be additionally labelled as not recommended for children or pregnant and breastfeeding women, with the actual caffeine content quoted.
  • Meat and fish products that look like a cut, joint or slice and contain more than 5% added water will have to show this in the name of the food.
    • The types of vegetable oil used in food, such as palm oil, must be stated.
    • Origins are extending to all meats

GDA – Guided Daily Allowance

GDAs are the total, or one hundred per cent (100%) of the recommended number of calories, and the recommended maximum amounts of sugars, fat, saturates (saturated fat), and salt that an average adult should eat in one day.

RDA – Recommended Daily Allowance

The RDA represents the establishment of a nutritional standard for planning and assessing dietary intake, and are the levels of intake of essential nutrients considered to be adequate to meet the known needs of practically all healthy people.

In 2016, GDA’s will no longer be used, the wording used is changing to Reference intake of average adult (Kj and Kcal).

What Other Companies have done?

Subway

Subway believe in nutritional transparency they believe;

“It is important to us that we provide accurate nutrition and dietary information to our customers so that they can make informed meal choices

Subway restaurants offer a variety of great-tasting nutritious options as well as more indulgent items. They believe it is important to provide complete nutrition facts on all menu items so customers can make informed choices.

Over the pass number of years subway have committed to improve the nutrition quality of their ingredients. Some examples of their committed improvements include; Completed removal of artificial Trans-fat (partially-hydrogenated oil) from menu items worldwide and fortified the subway seafood sensation with healthy omega-3 fatty acids. The subway brand is proud to provide their customers more sensible fast food choices, such as our low fat sandwiches.

Pizza Hut

At Pizza Hut believe;

“We believe in using nothing but tasty, real ingredients that you can feel good about. From 100% real cheese and premium meats to fresh vegetables and vine-ripened tomatoes, we know that your pizza will only taste as good as the quality of ingredients used to build each hand-crafted layer, before baking to a golden brown”

Over the past couple of years Pizza Hut have made a number of changes to their products to make them healthier for consumers;

  • Menu is free from Hydrogenated Vegetable Oils.
    • Reduced salt levels across our menu by 15% over the last 3 years.
    • All Ice Cream Factory toppings are free from artificial colours and flavours

More recently in the past year Pizza Hut have now official launched on their website a full program of their ingredients and you can prepare your meal that you have eaten, to see how many calories you have eaten. All these details can also be found and every restaurant.

Marks & Spencer’s

As some of marks and spencer’s foods are prepared freshly in store through their café, they have made the nutritional value of their products available on line as of November 2011.

Also, Marks and Spencer’s aim to provide their customers with clear information – any detail you might want or need to be able to make an informed choice about what you’re eating. Their food labelling displays information and advice in a standard layout – which can make it simpler for their customers.

In conclusion, Montgomery Food Consulting will help show you that your organisations can have benefit from the nutritional data done, to show the consumers that not all food products are bad for them and good in portions which are controlled, which in the long term can save business’s money.

 

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