1

M5 HIGH SUGAR Fruit

PRESERVATION - should have full flavor,
sufficient pectin, and acid
Jellies
Example of fruits rich in pectin and
- A semisolid food made from not
acid:
less than 45 parts by weight of
sugar concentrated to not less
than 65% soluble solids. 1. guava
- Flavoring and coloring agents may 2. santol
be added 3. tamarind
- Ideally, a fruit jelly is a beautifully 4. bignay
colored transparent product that 5. sour orange
will quiver and not flow when 6. tart apple
removed from its mold

Texture Pectin

Tender - its cuts easily with a spoon. • CHO (carbohydrate) like

substances found in slightly
Firm - the angles produced to retain under-ripe fruits which form
their shape colloidal solutions in water
!!! Not syrupy, gummy nor sticky; • When combined with the right
neither is it brittle nor tough, and yet amount of sugar and acid, it
it will break. can form a gel
• Protopectin where pectin is
Essential Ingredients in Jelly derived, is the water-insoluble
Making precursor of pectin
• Pectic acid results from the
1. Fruit enzymatic hydrolysis of
2. Pectin pectin
3. Acid
4. Sugar

Test for Pectin content
1. Cooking
– small portions of the juice
cooked with sugar will gel if it is
rich in pectin.
2. Alcohol
– pectin precipitates to a jelly-like
mass in alcohol.
- Add 1 tbsp of fruit juice to 2
tbsp of denatured alcohol (95%
wood alcohol).
* Fruit juice is rich in pectin if
there is a transparent jelly-like
lump.
*Moderate
If the jelly-like clot is not very
firm and is broken into 2-3 lumps.
* Very little pectin
If the clot is broken into
numerous small pieces.
- If the addition of alcohol only
makes the juice cloudy.
2
3. Viscosity
- Pectin content is related to the
viscosity of the juice.
Juice high in pectin content
-> more viscous and runs down
the capillary tube of jelmeter
more slowly than the juice with
low pectin content
Role of Acid
Essential for flavor and for gel
formation
Toughens the network, thus
making gel firmer
3.2 - the optimum pH condition
for jelly making
3.5- DO NOT PERMIT GEL
FORMATION resulting in
syneresis or weeping of the jelly-
caused by dehydrating effect of
acid on pectin, causing to give up
some liquid.
Test of Acidity
Acid content is higher in under-
ripe fruits than in fully ripe fruits.
1 tbsp calamansi juice (lemon/
commercial citric/tartaric acid) in
½ cup water.
 3

Sugar Jelmeter

Acts as the precipitating agent of a graduated glass tube (pipette) with an

the pectin causing it to form the opening at each end.
network of the jelly. Contributes
Used to determine the amount of pectin
flavor and acts as a preservative.
in fruit juice.
In the presence of an acid, less
Is an index to the amount of sugar to be
sugar is necessary to precipitate
used.
the pectin, and increasing the
sugar accelerates the strength Cooking the Jelly
and setting of the jelly.
Amount of sugar to add 1. Preparing the fruit

Depends on the 2: – wash thoroughly in cold

running water.
The acidity of the juice - more
acid less sugar – skins and cores are not
Amount of pectin present- higher removed * they contain a large
the pectin content, the more amount of pectin.
sugar can be added
– SOFT FRUITS = crushed
*Ideally ¾ cup of sugar per cup of
juice gives a better result – HARD FRUITS = cut,
ground, or chopped into small
*Add sugar to the juice before pieces.
boiling.

Pectin-Acid Relationship – juicy fruits require less

water; add ½ cup of water per
The jellying strength of pectin is kilo of fruit.
lessened if boiled before sugar is added.
* To ensure conversion of
Rigidity of jelly structure protopectin to pectin
- Influenced by acidity and sugar
concentration. – fruits low in acid should have
acid added before the juice is
Acid toughens the fibers of the jelly extracted
• High acidity = hydrolysis of pectin
= syneresis or destruction of jelly
structure with no gel formation.
• Increasing sugar = decreases jelly
strength.

2. Boiling the fruit
– It is necessary to boil the fruit
gently for maximum extraction of
juice and pectin.
– Heating converts the
protopectin to pectin and softens
the fruit tissues, thus facilitating
juice extractions.
– The length of boiling time varies
according to the variety and
texture of the fruit.
– SOFT FRUITS
= 2–3 min
– FIRMER FRUITS
= longer boiling – reduces the
jellying strength of pectin and
gives a cloudy juice that is
difficult to filter.
Heated long enough to soften the
tissues
ex. Santol and under-ripe papaya.
3. Extracting the juice
– Transfer the cooked pulp into a
damp jelly bag and allow the juice
to drain completely.
– The clearest jelly comes from a
fruit that has dripped through a
jelly bag without pressing.
– Greater yield of juice can be
obtained by twisting the bag of
juice and applying enough
4
pressure to squeeze the juice, but
not the pulp.
– Pressed juices should be
restrained through a double
thickness of damp cheesecloth
and the juice allowed to drip this
time without squeezing.
Second extraction
– often made on fruits rich in pectin.
– The pulp is returned to the kettle in
which it was previously cooked and
covered with enough water to prevent
scorching.
– The mixture is again heated slowly to
boiling and again drained.
– The first and second extractions are
mixed together.
– Juice poor in pectin content must not
be made anymore into jelly. It can be
best utilized as fruit juice or fruit drink.
4. Testing the pectin content
– Test the juice for pectin content by
mixing 1 tbsp of the juice with 2 tbsp
of denatured alcohol.
– Note the nature of the precipitate.
• Rich in pectin
= firm jelly-like Clot
• Moderate in pectin
= soft jelly-like clot which Usually
breaks into two or three lumps

• Poor in pectin
= turn cloudy or form a clot which
breaks into numerous small nieces
5. Testing for acid content
• Compare the juice with a
standard acid solution (I tbsp
kalamansi juice in 1/2 cup
water).
• Be sure that the juice tastes as
acid as the standard acid
solution before adding the
sugar.
• Adjust the acidity of the juice
– by adding acid in the form of
kalamansi juice or citric acid
powder
- by mixing it with other fruit
juices high in acid content
6. Adding the sugar
• Depends upon the pectin content
of the juice.
• A proportion of I cup sugar per
cup of juice may be used for fruit
juices rich in pectin; the amount of
sugar is reduced to 3/4 cup for
fruit juices moderate in pectin.
• For beginners, it is safer to use 3/4
cup sugar per cup of juice rich in
pectin and 2/3 cup, for moderate
pectin content to ensure the
success of the product.
5
7. Cooking the jelly
• Before cooking the jelly, prepare
jelly glasses that have been
washed in warm sudsy water and
boiled for 20 minutes.
• Keep them warm and when ready
to use, set them on a firm rack or
on two thicknesses of cloth.
• Dissolve the sugar well in the juice
previously adjusted in acidity.
• Bring the mixture to a boil and
strain again through a clean jelly
bag or cheesecloth to remove any
undissolved sugar, scum, or dirt.
• Finish cooking the jelly. However,
do not attempt to cook more than
2 cups at a time.
• Better quality jelly is obtained
when the quantity cooked at one
time is small.
*Jelly cooked in big batches requires
longer boiling
- is harmful to flavor and color and
causes hydrolysis of pectin and
volatilization of acid.
• Place the mixture in a saucepan
and cook uncovered as rapidly as
possible without stirring.
• Cook the jelly to its jellying
endpoint. One or a combination of
the following tests for endpoint
may be used.

Test for Jellying endpoint
1. Appearance of bubbles
- Few large bubbles which tend to
jump out of the pan appear rather
than uniformly small bubbles.
2. Cold plate test
- Pour a small amount of the boiling
syrup into a saucer with water.
The jellying point is reached
- If the syrup forms a softball which
crinkles when pushed with a
finger and retains its shape even
when lifted out of the water.
* The jelly syrup must be removed from
the heat while doing this test.
3. Spoon, sheet, or flake test
- Dip a wooden spoon into the
boiling jelly syrup, cool it slightly,
and tilt the spoon until the syrup
runs down the side.
The jellying point is reached
- If the last two drops of the syrup
flow together and fall off the
spoon as one sheet of flake.
4. Temperature test
- Temperature is an indicator: of
sugar concentration. Practically all
jellies are saturated.
Consequently, the boiling point of
6
the finished product varies only
within a limited range.
- Before cooking the jelly, take the
temperature of boiling water with
a jelly or candy thermometer.
- Cook the jelly mixture to a
temperature 8° F higher than the
boiling point of water.
- At that temperature, the
concentration of sugar will be
such that the mixture should
form, a satisfactory gel when
cooled
* For an accurate thermometer reading
- have the thermometer in a vertical
position and read it at eye level.
- The bulb of the thermometer must be
completely covered with the jelly
mixture but must not touch the bottom of
the pan.
FINISHING THE JELLY
As soon as the jellying point is reached:
- remove the pan from heat and
skim off foam quickly or strain
through two thicknesses of
sinamay.
- Pour jelly immediately into warm
jelly jars to within 1/2 inch of the
top before it starts to set in the
pan.
 7

- Set jars aside to cool undisturbed 2. Jelly contains glass-like particles

and pour 1/8 inch thick of melted
paraffin before the jelly cools
completely.

* To help ensure a good seal

- prick air bubbles that appear in

the paraffin.

Bubbles cause holes to form in the

paraffin as it hardens, and an 3. Jelly is low in fruit flavor
imperfect seal may result.

Color of Jelly
Depends upon:
• The fruit from which the
4. Bubbles in jelly. *May denote spoilage
juice is extracted
• The length of the boiling
period
• The degree of ripeness of
the fruit

Causes of Failure in Jelly Making

*Left = Cause; Right = Prevention 5. Jelly “weeps”
1. Jelly is Cloudy

6. Jelly is tough or stiff

 8

7. Jelly ferments. Spoilage evident (DO

NOT USE) Causes of Failure in Jam Making

• Slack Jam

8. Jelly molds * May denote spoilage; If

the growth of mold is heavy DO
NOT USE
• Weeping Jam

Jams
- are made from crushed fruits
cooked with sugar to a • Discoloration
moderately thick consistency.
- It contains no less than 45 parts
of fruit by weight for every 55
parts of sugar.
Fruits - mature and well-ripened.
Amount of sugar ¾-1 ¼ cup per cup
of fruit

• Preparing the Fruit • Crystallization

• Amount of sugar to add
• Finishing the product

• Mold or yeast growth
Marmalades
- is a clear, jelly-like mixture in
which are suspended small pieces
or thin slices of fruit or peel.
- Made from oranges or lemons
Others: guava, santol, papaya,
pineapple.
- The texture is uneven, and the
taste is sub-acid, often bitterish.
- Made from pulpy fruits,
preferably those high in pectin
and acid content.
• Preparing the fruit
2 Methods:
1. Juice and peel are prepared
separately and then later combined
a band of citrus peeling about one inch
wide is cut from the fruit around its
greatest circumference.
The rest of the peeling is discarded. The
fruit pulp is sliced thinly, covered with
water 2 to 3 times its volume, and boiled
9
for about I hour or until the fruit is
tender.
Water lost by evaporation during boiling
must be replaced.
The hot pulp is then pressed into two
thicknesses of cheesecloth and then
filtered.
The clarified juice is then combined with
the peel and sugar and cooked to the
jellying point.
2. Whole fruit, including the peel, is
sliced thinly, or chopped finely.
No attempt is made to prepare the juice
and peeled separately.
The whole fruit is either sliced thinly or
chopped finely.
Then the fruit is boiled until tender
before the sugar is added.
To reduce part of the bitterness of the
citrus peeling, the outermost part of the
peel may be scraped lightly with a sharp
knife.
Marmalade prepared according to this
method is cloudy and jam-like, but its
flavor is excellent.

• Amount of sugar to add
The principle in the jelly making as to the
relationship of sugar to pectin and acid
also applies to the preparation of
marmalades.
The amount of sugar to add varies with
the acidity and pectin content of the
fruit. Generally, marmalade contains
equal parts of sugar and fruit.
A greater proportion of sugar can be
added to fruits rich in pectin and acid;
less sugar is added to fruits poor in acid
and pectin contents.
• Finishing the product
After preparing the fruit, juice, and peel,
sugar is added, and the mixture is boiled
to the jellying point.
Tests used to determine the endpoint of
jelly can be used (see page 242).
The finished product is then poured
while hot into clean, sterile jars and
sealed immediately.
Conserves
- fruit products made by blending
two or more fruits to which, as a
general rule, nut meats and/or
raisins are added.
- The fruits may occur in slices,
shreds, or chunks giving an
uneven texture.
- The mixture is cooked with sugar
until thick enough through the
consistency should be soft and
easy to spread.
10
Fruit Preserves
- a product consisting of whole
small fruits or pieces of large
fruits cooked in heavy syrup until
clear, plump, and somewhat
translucent.
- The fruit is well impregnated with
syrup and retains its original form
and shape. It is crisp yet tender
rather than tough or soft.
- The syrup is thick and jelly-like
and it is neither
• Selecting the fruit
- Fruits for preserving must be
of high quality, fire from
blemishes, and of uniform
size and color.
- For full flavor and aroma, use
only mature fruits which
have reached the right
degree of ripeness.
- Underripe fruits lack flavor
and are high in acid and low
in sugar content.
- Overripe fruits become too
soft and tend to disintegrate
during cooking. It is best to
choose the just-ripe or firm-
ripe fruits because they
retain their shape better than
soft-ripe fruits.

• Amount of sugar to add
• Cooking the preserve
- Prepare not more than 2
quarts of fruit at a time.
- Cook over a slow fire and
stir as little as possible.
- To ensure plumpness and for
better flavor, the fruit is
cooked for a short time for
successive days in syrups of
progressively increasing
sugar concentration.
- An initial sugar
concentration of 40 % may
be used.
- The fruit is cooked in this
syrup for a few minutes to
make it tender and
permeable to the syrup then
set aside to soak in syrup
overnight.
- The syrup is drained the
following day and the sugar
concentration is increased
by 10%. The syrup is boiled,
fruit added, and the mixture
is simmered for 3 to 4
minutes and again set aside
overnight.
- The process is repeated until
a syrup of the desired
11
consistency is obtained and
the fruit is clear, plump, and
thoroughly impregnated with
the syrup.
- To prevent shriveling, cook
hard fruits like kondol and
green papaya in water until
tender before adding the
sugar.
- Soft, juicy fruits like
strawberry and langka may
be cooked right away in
heavy syrup.
• Finishing the preserve
- Drain the fruit from the final
syrup and pack it into jars
attractively.
- Bring the syrup to a rolling
boil and pour it while hot
into the filled jars to within
1/2 inch of the top and seal
immediately.
- Rolling the jars a few times
while cooling tends to make
the fruit plumper.
- Preserves intended to be
kept for a long time must be
processed in boiling water to
prevent mold growth and
fermentation.

- A simmering temperature at
82° C or 180° F for 20
minutes is sufficient for pint-
size jars.
Causes of Failure
• Soft preserve that breaks up
easily
• Shriveled preserve
• Hard or tough preserve
• Dark color
• Crystallization of sugar
12
Fruit Butters and Pastes
Fruit Butter
- Made from the strained pulp of
fruits.
- It is soft, fine, smooth in texture,
and contains no free liquid.
Fruit Paste
- Prepared like fruit butter but it is
dried under the sun or by artificial
heat to a solid consistency. The
paste is then cut into desired
shapes, rolled in sugar, and
wrapped in cellophane or glassine
paper.
• Preparation of the fruit
• Amount of sugar to add
• Finishing the butter
Candied Fruits
- Prepared by gradually
concentrating fruits in syrup by
repeated boiling until the fruit is
heavily impregnated with syrup.
• Selecting and preparing the
fruit
• Candy process
• Drying and glazing

M5 LABELLING
Food Labelling
Information is provided on the packaging
of food and drink products to help
consumers make choices between
different products, brands, and flavors.
*There is a legal requirement to provide
certain information on food labels
The European (EU) Food
Information Regulation (FIR)
- New regulation that covers all
aspects of food labelling came
into force at the end of 2011.
- The majority of the rules apply
from December 2014, with a
mandatory provision of back-of-
pack nutrition information from
December 2016.
- Previously, providing nutrition
information was optional unless a
nutrition or health claim was
made.
- front-of-pack labelling has
remained optional.
- specifies certain information that
must be placed on food labels by
law.
- Minimum font size has also been
set for this information.
Information for consumers
The following information must appear
by law on food labels:
• name of food or drink
13
• list of ingredients (including
additives and allergens)
• weight or volume
• date mark
• storage and preparation
conditions.
• name and address of the
manufacturer, packer, or seller
• country of origin and place of
provenance
• nutrition information (compulsory
on all pre-packed foods from
December 2016).
*Additional information may also be
provided, such as cooking instructions or
serving suggestions.
Name of food
- Must be clearly stated and not be
ambiguous or misleading.
- Processed Food
= the process must be included in
the title if it would be misleading
not to.
(e.g. dried apricots, salted peanuts,
smoked bacon).
- describes the differences
between apparently similar
products.
- Ex. ‘fruit yogurt’ differentiates it
from yogurt using artificial
flavourings.
- Sometimes foods have made up
names.
- e.g., ‘Bonzo’ which give no
information about what is in them
or how they have been
 14

processed. In such cases, a

description of the food must be
given.

Ingredients

✓ listed in descending order of weight,

according to the amounts that were
used to make the food.
✓ Food additives and water must also
be included in the list if they have
been added.
✓ Allergens need to be highlighted.

The amount of ingredients used in a

product will also be stated where:

▪ the ingredient (e.g., lamb

curry) or category of
ingredients (e.g., beef and
mushroom pie) appears in
the name of the food
▪ it is usually associated with
that name by the
consumer, e.g., lamb in
shepherd’s pie
▪ it is emphasized by the
labelling in words, pictures,
or graphics
▪ the ingredient is essential
to characterize the food.

Allergens
enables consumers to understand more
about the ingredients in pre-packed
foods and is helpful for people with food
allergies and intolerances who need to
avoid certain foods
European Union
- any of the 14 foods listed on the
following slide used in a pre-packed
food, need to be emphasized in the
ingredients list (e.g., bold, capitals,
highlighting).
- An allergy advice statement may also
be used to direct consumers to the
ingredient list for allergen
information.
- *If there is a chance that food may
also contain minute amounts of
allergen because it is produced on
the same line or in the same factory
as other products that contain
ingredients known to cause allergy,
an additional voluntary statement
with the word ‘also’ may follow
e.g., Also, not suitable for customers with
peanut allergy.
15
The most common allergens are present
in:
• celery
• cereals containing gluten (wheat,
barley, rye, oats)
• crustaceans (lobster, crab)
• eggs
• fish
• lupins
• cow’s milk
• mollusks (such as mussels, oysters)
• mustard
• nuts (almonds, hazelnuts, walnuts,
Brazil nuts, cashews, pecans,
pistachios, macadamia nuts)
• peanuts
• sesame seeds
• soybeans
• sulfur dioxide and sulfites
(preservatives used in some foods
and drinks) at levels above 10mg
per kg or per liter.
The symbol ‘e’ is used to show that the
weight complies with the EU requirement
for weight under the ‘average system’, i.e.
the average pack is at least the weight
declared.
For solid foods that are presented in a
liquid medium, e.g. canned tuna in brine,
the drained net weight of the food
should be included on the packaging.

Weight and Volume
Must be shown on the label.
By comparing the weight with the price
of different brands, consumers can make
sure that they are getting value for
money.
The net weight or volume of a product
must be within a few grams or milliliters
of the quantity stated on the label.
If the product weighs less than 5g or
5ml, the weight need not be stated;
however, this does not apply to spices and
herbs.
Date marks
There are 2 different date marks that
appear on food labels
• ‘Use-by’ - found on perishable
foods,
e.g., milk, red meat, fish. Foods are
not safe to eat after this date.
• ‘Best before’
- found in a wide range of foods
including frozen, dried, and
canned foods.
‘Best before’ dates are about
quality, not safety, and are reliant
on the food being stored
according to the instructions on
the label.
16
Storage and Preparation
Must be clearly indicated
- Foods that require special storage
conditions and/or conditions of
use.
How to prepare and cook the food must
also be given on the label.
Temperature of the oven and the
cooking time should be stated.
- If the food has to be heated.
Instructions may also be given for
heating in a microwave oven.
- These instructions should ensure
the food tastes its best and that it
will be thoroughly heated to a
core temperature of 75°C, which
minimizes the risk of food
poisoning
Name and address of the
manufacturer, packer, or seller
Must be stated on the label.
Consumers can then contact the
manufacturer if they have a complaint
about a product or if they wish to know
more about it.
Country of origin and place of
provenance
The label must display clearly where the
food has come from if it would be
misleading not to show it.
 17

It has also become mandatory to show

origin information for most fresh and
frozen meat.

The origin of the main ingredients will

have to be given if different from where
the final product is made.

The European Union has created three

systems to promote and protect regional
food products.

These include the following:

1. Protected Designation of Origin

(PDO)

2. Protected Geographical Indication

(PGI)

3. Traditional Specialty Guaranteed

(TSG).

The European Union also permits the

promotion of Quality Schemes.

In Northern Ireland, Beef and Lamb is

produced under the Northern Ireland
Beef and Lamb Farm Quality Assurance
Scheme (FQAS).

This gives assurances about food safety,

animal welfare and care for the
environment.

Back of pack labelling

Back of pack nutrition labelling will be

compulsory on all pre-packed foods from
December 2016.

Back of pack nutrition labelling is already

provided on many foods.
 18

nutritional information on the front of

pre-packaged food and drinks.

The government’s recommended format

Nutrients must be listed in a certain is red, amber, green colour-coding, and
order percentage Reference Intakes.

– energy (both in kJ and kcal) and the
amounts of fat, saturates, carbohydrates,
sugars, protein, and salt (in place of
‘sodium’ which is no longer permitted).
The information must be given in per
100g/ml but can additionally be given:
Front-of-pack information will remain
voluntary under the new Regulation.
Reference Intakes
The new regulations feature Reference
Intakes.

• per portion or per consumption ‘Reference intakes for energy and

unit (e.g., per slice) as %
Reference Intakes.
Information on the following nutrients
can be provided on a voluntary basis:
1. mono and poly-unsaturated
2. polyols, starch, and fiber.
selected nutrients other than vitamins
and minerals’ are equivalent to GDAs
used in the UK in the past.
Reference intakes for energy and other
selected nutrients are shown.
Nutritional information can be provided
as a percentage of the Reference Intake.

Information on certain approved

vitamins and minerals can be listed if
present in significant amounts.

If a nutrition claim is made it becomes

mandatory to give information about
that nutrient even if it is not listed in the
regulation.

Ex. If the claim ‘high in omega 3’ was

made then the amount of omega 3 per
100g would have to be given.

Front of pack labelling

In the UK, most of the major

supermarkets and many food
manufacturers voluntarily display

Nutrition Labels
◼ Food labels
- Helps a consumer learn more about
the ingredients in a product, the
nutritional value, and how to fit the
food into a healthy diet.
In this presentation you will learn how
to:
• Recognize the important
facts on food labels.
• Define nutrition terms
used on labels.
• Compare food products.
• Select foods based on
nutritional value.
History
◼ Food labels were first developed
when nutrient deficiencies were
common.
◼ 1993
- nutrition information on the label
changed to reflect the increasing
public health concern over dietary
excesses.
Food labels of the past were often
confusing to consumers due to:
• Listing of nutrients in metric
weights.
• Portion sizes are listed in
metric weights.
19
• Complicated fine print.
• Information about dietary
fats, fiber, and sugar not
included and/or misleading
content.
Rules and Regulations
◼ Today’s food label rules and
regulations are developed by:
• The Food and Drug
Administration (FDA)
• The Food Safety and
Inspection Service of the
United States Department of
Agriculture.
• Tens of thousands of public
comments have been used in
helping write the food label
rules.
• Anyone can petition for a
change in rules, but the final
decision is left up to
legislation.
Current Food Label Requirements
Food labels are standardized to make them
easy for the consumer to understand and to
make food comparison easier.
◼ The current requirements include:
• Nutrition information that is
shown in a universal form.
• Any health claim must be
supported by scientific
evidence and approved by
 20

the Food and Drug • Fruits, vegetables, and fish.

Administration (FDA).
• Serving sizes are standard or
represent a usual serving.
• Percent of Daily Values
reflect how one serving of
the food fits into a 2000
calorie per day reference
diet.
• The ingredient list names the
ingredients in order by the
most weight to the least
amount of weight.
• An address or phone number
of the
manufacturer/distributor
must be on the label.
The ‘Nutrition Facts’
Nutrition information that must be listed on
the “Nutrition Facts” panel includes:
✓ Serving size of the food in both a
household measuring unit and its
metric equivalent.
✓ The number of servings in the
container.
✓ The total calories
in each serving and
the total calories from fat.
✓ Nutrition information is listed as
amount of “% Daily Value” it
represents per serving.

Exceptions to the Rules

Some foods or food products are not
required to have a “Nutrition Facts” label.

◼ Some of the current exceptions

include:
• Plain coffee and tea.
• Spices, flavorings, and foods
with no significant source of
any nutrient.
• Foods that are packaged
in “sample” sizes not
reflecting a “usual” serving.
• Ready-to-eat foods
prepared on site.
 21

The Percent Daily Values Terms Used On Food Labels

◼ “% Daily Values” are used to show ◼ Total Fat - Amount of all types of fat
how one serving of food fits into a in the product, including:
2000 calorie reference diet.
• Saturated Fat
◼ The nutrition information that must
- Raises “bad” cholesterol
be listed on the “Nutrition Facts”
levels.
panel includes:
• Trans Fat
• Total fat
- Raises “bad” cholesterol
– Saturated fat
levels AND lowers “good”
– Trans fat cholesterol.
• Cholesterol • Polyunsaturated Fat
• Sodium • Monounsaturated Fat
• Total Carbohydrate ◼ Cholesterol - For some people,
eating foods high in cholesterol can
– Dietary Fiber
raise their “bad” blood cholesterol
– Sugar levels.

• Protein Facts on Fat

• Vitamin A ◼ To lower your fat intake, compare
• Vitamin C similar foods and choose:

• Calcium • food with the lower

combined saturated and
• Iron trans fats
• AND the lower amount of
cholesterol
 22

Terms Used On Food Labels - The product is light in color or

texture and the label
◼ Diet - A food that is either a low- describes this.
calorie or reduced-calorie food.
◼ Reduced - Contains 25% less of a
◼ Low Calorie - Contains no more than nutrient or calories than a “regular”
40 calories per serving. product.
◼ Reduced Calorie - Contains 25 ◼ Low Sodium - 140mg or less of
percent fewer calories per serving sodium per serving.
than a “regular” product.
◼ Very Low Sodium - 35mg or less
◼ Fat-Free - .5g or less of fat per sodium per serving.
serving.
◼ Lean - Not more than: 10g fat, 4.5g
◼ Low Fat - 3g or less of fat per saturated fat, and 95mg cholesterol
serving. or less per serving.
◼ Calorie-Free - Contains less than 5 ◼ Extra Lean - Not more than: 5g of
calories per serving. fat, 2g saturated fat, or 95mg
◼ Sugar-Free - Contains less than half cholesterol per serving.
a gram of sugar per serving. ◼ 0g Trans Fat - Less than .5g of trans
◼ Excellent Source - Provides at least fat per serving.
20% of the Daily Value per serving.
◼ Good Source - Provides 10-19% of
the Daily Value per serving.
◼ Healthy - Allowed only on food
items that are low in fat, saturated
fats, cholesterol, and sodium. Is
usually used with an approved
health claim and then only as “part
of a healthy diet.”
◼ Light

- A serving provides 1/3 fewer calories

or half the fat of a “regular” product.
- A serving of a low-calorie, low-fat
food provides half the sodium
normally present.

Health Claims
◼ In the past, many labels listed false
claims to improve health or prevent
certain diseases.
◼ Today, the FDA has very strict
guidelines on which nutrients may
be linked with diseases. The
guidelines were created based on
scientific evidence.
◼ The following are health claims
which currently have been proven
and can be listed on FDA-approved
food products.
◼ Calcium linked to Osteoporosis.
Product must be high in calcium.
◼ Sodium linked with high blood
pressure. Foods must be low in
sodium.
◼ Dietary fat linked with certain
cancers. Foods must be low fat.
◼ Dietary saturated fat and
cholesterol linked with coronary
heat disease. Foods must be low in
saturated fat, total fat, and
cholesterol.
◼ Fiber linked to certain cancers.
Foods must be low fat and a good
source of natural dietary fiber.
◼ Fruits and vegetables linked with
certain cancers. Foods must be low
fat and an excellent source of
natural fiber, vitamin A and vitamin
C.
23
Comparison Claims
◼ Today many products use the terms
“reduced”, “fewer”, “less”, “more”,
and “light” to assist in comparison
shopping.
◼ To use these terms, the
manufacturer must include the
percent difference with the product
being compared.
◼ Products using the terms “light” or
“reduced” must be compared with a
similar product.
◼ Products using the terms “less” or
“fewer” may be compared to
different products. For example,
chips may be compared to pretzels.
◼ Products using the terms
“enriched”, “added”, or “fortified”
must have 10% or more of the Daily
Value for a particular nutrient than
the product being compared.
Main Dishes
◼ Many consumers today are
purchasing entire meal entrees.
Consumers want to know how these
meals fit into their daily nutritional
values.
◼ The FDA defines a “main dish” as
weighing at least 10 ounces and with
at least 3 different foods from at
least 2 of the 4 main food groups.
◼ Food label claims on “main
dishes” are subject to the
same rules and regulations
as individual foods.
 24

◼ The food label should also

list the total nutrients in
an entire packaged item
that’s meant for a single use.
Why Are Food and Color
All products containing added nutrients
must be appropriately labeled.
3) Improve Taste, Texture and
Appearance:

Ingredients Added to Food? Spices, natural and artificial flavors, and

sweeteners
1) To Maintain or Improve - are added to enhance the taste of
Safety and Freshness: food.

Food colors
Preservatives slow product spoilage
- maintain or improve appearance.
caused by mold, air, bacteria,
fungi or yeast.
Emulsifiers, stabilizers, and thickeners
In addition to maintaining - give foods the texture and
the quality of the food consistency consumers expect.
- they help control contamination that
can cause foodborne illness, Leavening agents
including life-threatening botulism. - allow baked goods to rise during
One group of preservatives baking.
—antioxidants—prevents fats
and oils and the foods containing Some additives
them from becoming rancid or - help control the acidity and
developing an off-flavor. They also alkalinity of foods.
prevent cut fresh fruits such as
apples from turning brown when Other ingredients
exposed to air. - help maintain the taste and appeal
of foods with reduced fat content.
2) To Improve or Maintain
Nutritional Value:
Vitamins and minerals (and fiber)
are added too many foods
- to make up for those lacking in a
person’s diet or lost in processing
- to enhance the nutritional quality of
food.

Such fortification and enrichment

has helped reduce malnutrition in
the U.S. and worldwide.
25

Food additive
Is any substance added to food.
Legally, the term refers to “any substance
the intended use of which results or may
reasonably be expected to result — directly
or indirectly — in its becoming a
component or otherwise affecting the
characteristics of any food.”
Direct food additives
- are added to a food for a specific
purpose in that food. Ex, xanthan, gum
- used in salad dressings, chocolate
milk, bakery fillings, puddings, and
other foods to add texture.
- Most direct additives are identified
on the ingredient label of foods.
Indirect food additives
- are those that become part of the
food in trace amounts due to its
packaging, storage, or other
handling.
- For instance, minute amounts of
packaging substances may find their
way into foods during storage.
Color Additives
- any dye, pigment, or substance
- when added or applied to a food,
drug, cosmetic, or to the human
body, is capable (alone or through
reactions with other substances) of
imparting color.
26
*FDA is responsible for regulating
all color additives to ensure that foods
containing color additives are safe to eat,
contain only approved ingredients
and are accurately labeled.
Color additives are used in foods for
many reasons:
1) to offset color loss due to exposure to
light, air, temperature extremes, moisture,
and storage conditions.
2) to correct natural variations in color.
3) to enhance colors that occur naturally.
4) to provide color to colorless and “fun”
foods.
Certified colors
- are synthetically produced (or
human made) and used widely
because they impart an intense,
uniform color, are less expensive,
and blend more easily to create a
variety of hues.
There are 9 certified color additives
approved for use in the United States
(e.g., FD&C Yellow No. 6. See chart for
complete list.).
Certified food colors generally do not add
undesirable flavors to foods.
• Colors that are exempt from
certification
include pigments derived from natural
sources such as vegetables, minerals, or
animals.
 27

Nature derived color additives

- are typically more expensive than
certified colors and may add
unintended flavors to foods.

Examples of exempt colors:

- annatto extract (yellow)
- dehydrated beets (bluish-red to
brown)
- caramel (yellow to tan)
- beta-carotene (yellow to orange)
- grape skin extract (red, green).