In recent years, with the accumulation of scientific knowledge, for consumers, fat-related information has gradually become an important indicator for people to choose food. However, unlike labeling standard for saturated fatty acids or cholesterol under the Health Promotion Act, there are virtually no rules for marking trans fatty acids.
For this reason, the Japan Consumer Agency issued the "Guidelines on Disclosure of Information on Trans Fatty Acids" to clarify the opinions of food operators when disclosing information on trans fatty acids.
01 Definition of trans fatty acids
Trans fatty acids refer to univalent unsaturated fatty acids and all geometric isomers of polyunsaturated fatty acids that have at least one or more methylene groups interrupted in the trans-configuration of non-conjugated carbon-carbon double bonds.
(Note) Trans fatty acids are found in substances of natural origin and those produced in industry, and it is not possible to properly distinguish between the two conditions.
02 Major foods containing trans fatty acids
[Substances produced in industry]
Margarine, vegetable butter, shortening produced by hydrogenation into liquid vegetable oil at room temperature, or bread, cakes, doughnuts and other pastries and fried foods made from these raw materials.
High-temperature processed vegetable oils contain trace amounts of trans fatty acids.
[Substances of natural origin]
Ruminants, such as cows or sheep, produce trans fatty acids through the action of microbes in their stomachs. Therefore, beef or lamb, milk or dairy products contain trace amounts of trans fatty acids.
03 Labeling method
When marking the content of trans fatty acids, it is necessary to accurately mark the name and content, in addition to the general labeling items specified in the nutrition labeling standard (calories and protein, fat, carbohydrates and sodium content), saturated fatty acids and cholesterol content should also be marked.
(1) Name
Trans fatty acids should be marked as "trans fatty acids" and the same as other nutrients (within the scope) according to the nutrition labeling standard.
According to the provisions of the general labeling items in the nutrition labeling standard, labeling should be made in the order of saturated fatty acids, trans fatty acids and cholesterol in the nutrition information.
(2) Unit
The unit is grams (g) when marking the content value of per 100g or 100ml or 1 serving, 1 pack and 1 other unit.
(3) Error
※ In principle, 0g can only be marked if not containing trans fatty acids, but it can also be marked 0g if the content of trans fatty acids is less than 0.3g per 100g of food (such as soft beverages per 100mL).
04 Emphasis labeling
When emphasizing labeling of trans fatty acids ("no containing" or "reduced"), it must be based on the following criteria. At this time, in addition to the general labeling items specified in the nutrition labeling standard (calories and protein, fat, carbohydrates and sodium content), saturated fatty acid and cholesterol content should also be marked.
(1) "No containing"
If the following conditions are met, "none, zero, no, free" and other similar words can be used.
l The content of trans fatty acids is less than 0.3g per 100g of food (such as soft beverages per 100mL);
l The content of saturated fatty acids is less than 1.5g per 100g of food (the content of saturated fatty acids is less than 0.75g per 100mL of food), or the portion of the calories from saturated fatty acids accounted for less than 10% of that of the food;
(2) "Reduced"
When marking trans fatty acids as "reduced", it is necessary to mark the compared food name and the reduction amount or percentage.
In addition, food with different amounts per unit of food is used as compared food, when making a comparison labeling in each unit of food, in order to provide consumers with appropriate information, it is necessary to mark the information of compared food.
Source: Antion
Note: This article is compiled by Antion. Please indicate the source for reprint.