When the much-needed Consumer Protection Act of 2008 was passed, it thankfully brought with it greater diligence with regards to food labelling. Today we take it for granted that somewhere on a product’s packaging we will find a full list of the relevant ingredients and nutritional content, but this wasn’t always the case and the road to complying with legislation has often been fraught.
In 2012 Unilever Food Solutions (UFS) took it upon themselves to compile and publish a guide to help those in the food and food services industry to better understand what was required and how best to comply. Entitled Food Labelling Ingredients and Legislation Guide, it is available for download, at no cost – although registration is required – from the UFS website.
The extensive Guide is comprised of the following seven chapters: Chapter One: The Consumer Protection Act – a detailed examination of the Act itself and how this impacts the food service industry; Chapter Two: Understanding Food Labels – the importance of knowing the different food label diagrams, food names, allergens and additives; Chapter Three: Food Ingredients & Additives – understanding what these are, how they are regulated and why they’re used in different foods; Chapter Four: Dietary Requirements – knowing the difference between various medical or allergen-dictated diets to those preferred across diverse ethnic groups; Chapter Five: Nutrition Table – understanding the importance of making healthier choices in food preparation; Chapter Six: Symbols & Logos – deciphering the different symbol and logo programs relating to safety or dietary requirements; and Chapter Seven: Storage – how best practices can ensure optimum shelf-life for food products.
Stephen Billingham, president of the SA Chef’s Association (SACA), said it best in a quote to Food Stuff SA:
"A practical and very relevant publication, the Unilever Food Solutions' Labelling, ingredients and legislation guide is an invaluable tool for chefs and hospitality professionals wishing to successfully comply with the Consumer Protection Act and food labelling regulations. It is imperative that menu descriptions are not misleading in any way and every chef and foodservice professional needs to be aware of, and able to clearly communicate, not only the ingredients that make up the dish, but also the possible allergies and food tolerances related to the dish. As South Africa's food industry continues to develop, a publication of this nature becomes increasingly important; guiding our chefs successfully through these changing times."