Understanding Food Labels to Avoid Pitfalls and Traps

When purchasing food, in addition to checking the production date and shelf life, what other information should consumers pay close attention to? On May 31, the Jiangxi Provincial Administration for Market Regulation issued a consumer advisory, urging the public to carefully examine key details on food labels to avoid pitfalls and potential hazards.

   Pay attention to the food name.

  The name of the food shall be clearly indicated in a prominent position on the label, using a specific name that accurately reflects the food’s true nature. Different food names correspond to different categories; consumers should carefully identify these when selecting products to avoid confusion.

  For example, “milk-containing beverages” fall under the “beverages” category rather than the “dairy products” category; products with a cocoa‑butter substitute content exceeding 5% (calculated on the basis of the original ingredients) must be labeled as “cocoa‑butter substitute chocolate” instead of “chocolate”; and if a cake’s ingredient list includes only strawberry flavoring and no actual strawberry ingredients, it may only be labeled as “strawberry‑flavored cake” rather than “strawberry cake”—the same principle applies to other flavored foods.

   There’s more to the ingredient list than meets the eye.

  The various ingredients listed under “Ingredients” or “Ingredient List” must be arranged in descending order of their proportion by weight at the time of manufacture or processing (ingredients present at 2% or less may be listed in any order). In other words, all components of the food product—including primary ingredients, flavorings, and food additives—must be disclosed on the ingredient list, with those listed earlier accounting for a greater proportion.

  For example, the ingredient list of fruit juice typically includes only concentrated fruit juice and water. If the list contains food additives, sugar, or other auxiliary ingredients, the product may be classified as a “fruit juice beverage” or a “fruit-flavored beverage,” rather than “fruit juice.” Similarly, dairy products that include additional ingredients, food additives, nutritional fortifiers, or other components in their ingredient lists are labeled as “adjusted milk” instead of “pure milk.”

  In addition, consumers with certain sensitivities should pay particular attention to whether the ingredient list contains allergenic substances, such as legumes, dairy products, nuts, and poultry eggs, to prevent allergic reactions.

   Read the nutrition label carefully.

  What does Nutrient Reference Value (NRV) mean? When reading the nutrient content listed on a nutrition label, it’s important to pay close attention to the Nutrient Reference Value (NRV), which indicates what percentage of the recommended daily intake for a healthy adult is provided by the stated amount of that nutrient. In addition, you should note the reference basis used for each nutrient—typically there are two types: one specifies the nutrient content per 100 grams or 100 milliliters of food, and the other specifies the nutrient content per serving.

  For example: A 40-gram bag of potato chips lists the Nutrient Reference Values (NRVs) as 24% of the daily energy requirement and 26% of the daily fat requirement per serving, indicating that eating one bag provides 24% of your daily energy needs and 26% of your daily fat needs.

  Is “0 sugar” the same as “sugar-free”? Food labels often include nutritional claims such as “sugar-free,” “low-sugar,” “low-fat,” and “high-calcium.” However, for a food product to make such claims, it must comply with national standards. For example, “sugar-free” requires a sugar content of no more than 0.5 grams per 100 grams or 100 milliliters, while “low-sugar” allows up to 5 grams of sugar per 100 grams or 100 milliliters.

  Meanwhile, the so‑called “0 sugar” is not a standardized nutrition claim; it is merely a marketing ploy by manufacturers and does not necessarily mean the product is sugar‑free—or even low in sugar. Foods may still contain other sweeteners such as fructose‑glucose syrup, maltose syrup, and trehalose. When purchasing such products, consumers should carefully check the ingredient list and the nutrition facts panel to confirm whether other sugars have been added and to determine their sugar content.

  It is worth noting that energy, as well as protein, fat, carbohydrates, and sodium, are all mandatory items on the nutrition facts label. When purchasing and consuming food, consumers can use this information as a reference to help manage their daily intake of fats, salt, and other nutrients.

   Storage conditions must be followed.

  The storage conditions indicated on food labels are crucial. Common formats include: store at room temperature (or frozen, refrigerated, protected from light, or in a cool, dry place); store between ×× and ××°C; keep in a cool, dry place; store at room temperature, and refrigerate after opening; maintain a temperature of ≤××°C and a humidity of ≤××%. Consumers should store food properly in accordance with the storage conditions specified on the label.

  For example, certain low‑temperature yogurts, oyster sauce, salad dressings, and fermented bean curd products specify on their packaging that they should be stored refrigerated at 2–6°C or that they must be refrigerated after opening. If stored at room temperature, their shelf life will be significantly shortened, and their product quality and food safety cannot be guaranteed. (Xiong Zheng, Reporter Zhu Hai)

[Editor-in-charge: Han Pan]

Source: China Consumer News