Author: Bobby Coleman

 

What Are The Food Industries?

The food industries are establishments whose activity is production, processing, processing and/or packaging; the storage and / or distribution and / or transportation and / or the importation of food or food products destined for human consumption, of materials and objects intended to be in contact with food or technological adjuvants used for the preparation of food.
Its high production volume and geographical scope of free marketing; This is what differentiates them from retail and non-industrial establishments.
There are also labels of self-adhesive paper products that have a resistance of less than one year depending on the climatic conditions in which they are.
The primary objective of the labeling is that all the information on the products is accurate and reliable.

FOOD PRODUCT LABELS

Nowadays it is necessary and obligatory to take into account all the essential measures to guarantee that the products that are consumable and that are commercialized in national territory contain the requirements in their labeling to ensure the most important aspects of commercial information and thus achieve active and healthy consumer protection. There are many types of product labels, but the most suitable for these cases is polypropylene because it is a very resistant plastic material with excellent presentation, which can last several years without any problem since it resists temperatures from -28 ° C to 100 ° C. ° cPolypropylene is guaranteed to be used in frozen food or refrigerated goods since the ink used to print practically indelible, the label most used in the field is white with black ink.

Tips to know how to interpret the labels of the foods that we consume

Luckily, consumers have valuable tool available, food labels, which let us know what each food contains to make better decisions when going to the supermarket to buy.

Knowing how to interpret the labeling of foods will allow us to:

  • Choose what diet is best for us according to the food we eat, our tastes, preferences, etc.
  • Distinguish ingredients that can cause allergies or intolerances.
  • Choose better healthy foods.

Problems Related To The Quality And Safety Of Food And Its Impact On Trade

According to the World Health Organization (WHO, 1998b), the frequency of cases of diseases caused by poorly preserved or contaminated food could be between 300 and 350 times higher than what the reports indicated so far. This higher frequency, directly linked to the most critical health problems that threaten the world population, has a considerable commercial impact, since globalization, the intensification of product exchanges and the displacement of people are responsible in no small measure for the spread and aggravation of diseases, the increase in the number of infectious outbreaks and the complexity of pathologies.

The changes in lifestyles, which are one of the consequences of the new world economic order, and the different practices of food, shopping, preparation and storage of food products are forcing the authorities to assume more stringent positions regarding control of the quality and safety of food. The more significant severity of the regulations and the increase in inspection actions indicate that the situation of food products, both in national and international markets, must be subject to sustained efforts to ensure that all countries have efficient systems of quality control and safety.

However, the constant presence in world markets of poor quality and contaminated products, and the consequent increase in rejections translate into severe damage to the economic development of the countries. Rejects not only affect an outcome or a set of products, but also necessary quantities of different types of products from countries where bad hygienic or management and conservation practices have been identified. Importers usually start from the assumption that any failure in the process of making a particular product harms others or creates risks in them. In some cases, rejection can be extended to products from an entire region in which waters or soils contaminated with agrochemicals are shared. Given that the production practices or the prevailing conditions in different zones can be very similar, the desire to reduce the costs of careful risk management translates into more significant difficulties in distinguishing safe from dangerous products. In any case, the inspection and surveillance costs at import customs offices in importing countries are considerably increased.

The solution does not lie in the closing of borders or the multiplication of surveillance systems, to make the entry of goods more selective, but in adopting corrective strategies that affect all phases of the production process. Such policies should be both flexible and applied according to the problems and resources of each country; not depend on the use of sophisticated technologies or require significant investments in equipment and training of operators.…

What Should We Look At And What Should We Take Into Account?

First, it is essential that we know how a label of food is composed:

The container must have the name of the product and its country of origin.

The “net content” and “drained weight” should be visible in the case that contains liquid, that is, the weight of the amount of food provided in a product, whether expressed in kilograms, grams, liters, centiliters or units of smaller measures.

We must always check the date of preparation and the expiration date, as well as the conditions of preservation of the product.

The product must also refer to who has been manufactured, distributed and the batch number to track traceability from the origin to the places of sale.

Knowing how to interpret the labels will make us better decisions, and that will have an impact on our health and that of our children. About the nutritional information of the product, the following steps are listed below to read the label correctly:

Read The List Of Ingredients Of The Product: they are always in decreasing order about the quantity present in the food.

When looking at the box, you will see that the values of each component will be expressed by 100 gr or 100 ml of the product and by the portion.

It is essential to verify how many servings the product has and what is the size or quantity of each, in some cases, this will help us to have a reference of the amount that we should eat. To compare two similar products, you must do it for 100 grams, since not always the portions or portions are the same.

Look at the box with the nutritional information of the product, which as a rule should still contain:    

– Energy value, expressed in kilocalories (kcal) and kilojoules (kJ).

– A quantity of fats in grams (gr), saturated fatty acids (gr), carbohydrates (gr), sugars (gr), proteins (gr) and salt in milligrams (mg).

The regulation leaves as a volunteer add the nutritional information regarding monounsaturated fatty acids, polyunsaturated fatty acids, polyalcohols, starch, fiber, vitamins, and minerals.

Vitamins and minerals

About vitamins and minerals, its description in the box is not mandatory, but if it is expressed, it must be done for 100 grams and the percentage value that complies with the Recommended Daily Quantity (CDRs).

The CDRs are the values that an average person must consume to maintain a good state of health, is based on a diet that contributes about 2000 calories daily and that performs a moderate physical activity.

It is essential to know that if a label is written about beneficial and healthy properties of the food or any of its ingredients; it must be described in the nutrition information box. An example of this is, for example, is: rich in fiber, fortified in iron or the excellent source of calcium, in each of these cases should be contributed to the information on that mineral or nutrient.…