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Identification of labelling errors and concerns on specific categories of South African processed food products that may impact consumer health
Author(s)
Van Dyk, Maritza
Date Issued
2007
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
Labels are the source of information about the contents of food products and must be correct
so that consumers are not misled and can make informed product choices. However, food
label information is often incorrect, misleading or just insufficient. The aim of this study was
to determine the labelling errors and concerns that occurred in specific categories of the
South African processed food market.
Randomly selected food product labels (N=246) were evaluated that represented the
selected categories of processed foods (N=7), namely: breakfast cereal (9%), savoury
snacks (13%), sweet snacks (29%), non-refrigerated meals (7%), refrigerated meals (9%),
soups and sauces (25%) and convenience desserts and baked goods (8%). A pre-tested
labelling checklist was used to evaluate each food label according to the food labelling areas
that could impact consumer health considering the current South African labelling
regulations published in 1993, the draft of these regulations published in 2002, and the
further new proposed draft regulations.
Labelling errors found induded the use of prohibited statements and not identifying
compound ingredients (19% and 12% of the products respectively). A labelling concern was
also the lack of identification of the fatsloils used (61% of the products). Further concerns
identified included the lack of additive-free and allergen-free claims. For example, significant
differences (p<O.05) were found between the number of products claiming to be aclditive-free
and those that could have made such ctaims but did not. A real concern was the listing of
ingredients of unknown origin with allergenicity potential (80% of the products). The
breakfast cereal category contained the most eneigy and nutrient claims and nutritional
education information, with most errors identified in the categories refrigerated meals and
soups and sauces, and most concerns in the category savoury snacks. There is scope for
food labelling improvement, specifically in the areas of ingredient and allergen identification,
additive-free claims and heaJth-related information provision.
so that consumers are not misled and can make informed product choices. However, food
label information is often incorrect, misleading or just insufficient. The aim of this study was
to determine the labelling errors and concerns that occurred in specific categories of the
South African processed food market.
Randomly selected food product labels (N=246) were evaluated that represented the
selected categories of processed foods (N=7), namely: breakfast cereal (9%), savoury
snacks (13%), sweet snacks (29%), non-refrigerated meals (7%), refrigerated meals (9%),
soups and sauces (25%) and convenience desserts and baked goods (8%). A pre-tested
labelling checklist was used to evaluate each food label according to the food labelling areas
that could impact consumer health considering the current South African labelling
regulations published in 1993, the draft of these regulations published in 2002, and the
further new proposed draft regulations.
Labelling errors found induded the use of prohibited statements and not identifying
compound ingredients (19% and 12% of the products respectively). A labelling concern was
also the lack of identification of the fatsloils used (61% of the products). Further concerns
identified included the lack of additive-free and allergen-free claims. For example, significant
differences (p<O.05) were found between the number of products claiming to be aclditive-free
and those that could have made such ctaims but did not. A real concern was the listing of
ingredients of unknown origin with allergenicity potential (80% of the products). The
breakfast cereal category contained the most eneigy and nutrient claims and nutritional
education information, with most errors identified in the categories refrigerated meals and
soups and sauces, and most concerns in the category savoury snacks. There is scope for
food labelling improvement, specifically in the areas of ingredient and allergen identification,
additive-free claims and heaJth-related information provision.
Additional information
Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2007
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