Food Standards: LabellingAdditives

1
Food Standards Labelling/Additives

• Foods do not have to be reviewed before being
  marketed
• consumer protection is the food standard the food
  label
• media claims re food must be cleared through
  Radio/TV Telecommunications commission
• print advertising is checked regularly by Dept.
  of Consumer Corporate Affairs.

2
Standard of Identity

• have been set mainly to describe or distinguish a
  product.
• they are a means of identifying a product
• differentiates it form other similar products

3
Standard of Composition

• has been set by Agriculture Canada
• to ensure against deceptive labelling
  misrepresentation
• a food label must include all ingredients used in
  the processing of the product
• ingredients must be listed in descending order of
  content

4
Grading Standards

• set by Agriculture Canada
• assures that consumers get quality products that
  are nutritious, wholesome safe to eat.
• grades are set for dairy products
• eggs, meat, poultry, fruit vegetables,
  honey, maple syrup

5
Definition of Food Additives

• a chemical added to a particular food
• for a particular reason during
• processing or storage which could
• affect the characteristics
• of the food, or become
• part of the food.

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Additives.

• it excludes food ingredients
• such as
• salt, sugar, flavourings,
• minerals, spices or seasonings,
• vitamins, packaging materials,
• veterinary drugs agricultural chemicals.
• flavourings not covered by any legislation

7
Common Food Additives

• Ascorbic Acid
• used in cereals, cured meats fruit drinks as an
  antioxidant, colour stabilizer or as a nutrient
• Artificial natural flavouring
• used in cereals, candy, gelatin, desserts, soft
  drinks many other foods as mimic of natural
  flavours

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Additives

• Butylated Hydroxytoluene (BHT)
• cereal, chewing gum, potato chips as an
  antioxidant. It keeps oils from going rancid.
• Gums (Arabic, guar, locust bean)
• used in beverages, candy, cottage cheese, dough,
  drink mixes, frozen pudding, ice cream, salad
  dressings as stabilizers thickening agents

9
Additives

• Sodium Benzoate
• used in fruit juice, pickles, preserves
• soft drinks to prevent growth of micro-organisms
  in acidic foods

10
Additives use

• raises the nutrient value
• prevents cancer causing agents from forming
• anti caking agents
• bleaching agents dough conditioners
• colouring agents
• emulsifiers stabilizers
• as preservatives prevent fats from rancidity
• to slow growth of microorganisms

11
Additives not controlled

• Food colouring flavour enhancers
• ascorbic acid in dry cereals
• citric acid in fruit desserts
• Soya lecithin in rice wheat cereals
• to prevent sticking

12
Purposes

• maintain nutritional quality
• ie Vit. A BHT are added to margarine
• enhances stability
• keeps quality of food stable
• ascorbic acid in fruit or flour preserves
• aid in food processing such as
• yeast in bread or rennin in cheese

13
Government controls

• only certain additives are allowed for use
• amounts are controlled must be noted
• on the label
• maximum amounts used are small must serve a
  useful purpose
• are safety tested by the industry these tests
  are monitored by Health Protection Branch of Can.
• monitoring usage of additives is ongoing