FISH AND FISHERIES

PRODUCTS
TOPIC-LABELLING
◦ Introduction: Label is the first point of contact between the consumer and the producer. It allows the consumers to know what
exactly they are buying in terms of calories, proteins, fats etc. and thus enables them to make a ‘health conscious selection’. It informs
the consumers regarding weight of the product, best before date, storage conditions and cooking recipe if any. A label is a piece of paper,
polymer, cloth, metal, or other material affixed to a container or article, on which is printed a legend, information concerning the product,
addresses, etc. A label may also be printed directly on the container or article.
◦ Purpose of Labels:
◦ Information about Packaged Foods: It requires that all packaged foods list the name and address of the food's manufacturer,
the weight or count of the food and nutrition facts for the food. The NLEA applies to all foods except for meat, poultry, eggs, prepared
food or foods that are sold in bulk.
◦ Nutrition value of product: The Nutrition Facts Label is the label with the most information for consumers. The first line of this
label lists the serving size. The nutritional information that follows is based on this specific serving size. The next line lists the total
calories, and the amount of calories that are from fat. The following lines contain the food's total fat content (including a breakout of
saturated and Trans fats), cholesterol and sodium. Carbohydrates, fiber, sugars, vitamins and minerals are listed next. The percent of the
daily value for each nutrient, based on a 2,000 calorie diet, is listed on the right side of the label. The footnote on the bottom of the label
has the FDA's recommended dietary guidelines. If the food label is very small, this footnote is abbreviated.
◦ Decoration: When food product is choicely labeled in bright and attractive colors, it attracts consumers to buy. It acts as a silent shelf
salesman. The color and design should be in symmetry with product color and the level should have some relationship to the size and
shape of the package and container.
◦ Warning: Food labels also having warning and instructions about the food product. Labels educate consumers about allergens,
preparation methods and storage conditions for products.
◦ Identification: Identification of the product is the main role of the labels as the consumer must be able to identify. Name & address of the
manufacturer, packer and / or seller and brand name also identify by the labels.
◦ Types of Labels:
◦ Paper labels may be classified into four main categories:

◦ 1. Plain paper labels

◦ 2. Pre-gummed paper labels
◦ 3. Thermoplastic labels
◦ 4. Pressure sensitive paper labels
◦ Plain paper labels: Plain paper labels are cheaper than other same quality of labels. Any type of the plain paper label can be printed by
standard printing machine and by normal printing methods. These labels can be applied by simple hand application, semi automatic to fully
automatic procedure.
◦ Pre gummed paper labels: Pre- gummed paper labels are prepared from dextrin and gum Arabic coated papers and then calendared,
flattened or non-curled by a special process. The advantage over plain paper is that they require only to be moistened with water for ready use
as a postage stamp.
◦ Thermoplastic labels: Thermoplastic labels are prepared from paper coated with a synthetic resin which melts and becomes tacky on
the application of heat. There are two varieties a) instant tack and b) delayed action. In thermoplastic labels printing inks are used for the
printing purpose. In these types of levels liquid phase or solvent does not activate the adhesive and should be heat resistant.

◦ Pressure sensitive labels: Pressure sensitive labels may be considered as the most advanced form of labelling and is a process
where the label is in a stage of permanent activation and does not require heat, moisture or gum in order to make it adhere to a surface. One
can use finger pressure for sticking of the label on the surface. Paper sensitive label consists of a label paper coated with permanent tacky
adhesive. Swing labels: A tag may be described as a marking device that is attached to a container or product by some means other than
adhesive- strings, ribbons, wire, holes and various types of slots and slits. High class food products, particularly those styled and designed as
presentation and gift packages or units.
 SOME COMMON TERMS FOR LABELS:
CAN LABEL Used on tin cylindrical containers.
DIE CUT LABEL Label of irregular shape cut with a die.
EMBOSSED LABEL Labels which have three dimensional effects
END LABEL Essentially a spot label applied to end of box or wrapped package

NECK LABEL Used for neck of bottle

OVER-ALL WRAP Covers the entire surface of a container top, bottom and sides

SPOT LABEL Label which covers only a small portion of the container

TAG special purpose label, Affixed to product or container by string

wire etc.
WRAP AROUND TABLE Wrap all around the container, does not cover top or bottom

BAND LABEL Wraps around container or product, does not cover the entire
surface.
BACK LABEL Used on back of containers
LABELLING REQUIREMENTS
◦ Accurate Translation:
◦ The where customers look to find key information about their potential purchase. Depending on the product, labels can list ingredients
and materials, instructions, safety information, and more. Product names and branding elements can be altered from the original to ensure
cultural fit. But there’s no such flexibility when it comes to the information customers need to make purchasing decisions or keep
themselves safe. Accurate translation of information like this is non-negotiable.
◦ Compliance With Regulations:
◦ Regulatory compliance includes accurate translation, where required. But there’s more to it than that. Labeling regulations also govern the
type of information you present on the label, the way it’s presented, and sometimes even the size of the font used. Regulation to meet
product labeling requirements for your target geographic region won’t just make your product less appealing to customers; it also exposes
your business to legal liability and compliance risks. Since regulations vary between countries (and sometimes even between states), the
potential for costly errors increases as your business expands to other regions. This overview of retail product labeling requirements will
help you understand more about what’s involved.
◦ Retail Labels for Food:
◦ Generally speaking, labels for food products must advise consumers of the product ingredients (including potential allergens), the “best
before” or “use by” date, country of origin, and nutrition information. The address of the manufacturer or distributor is also required.
INTERNATIONAL LABELLING REQUIREMENTS:
◦ United States Food Labeling Requirements:
◦ In the United States, the Food and Drug Administration (FDA) regulates most food labels. However, meat, poultry, and eggs are under the jurisdiction of the United
States Department of Agriculture, while the Department of the Treasury’s Bureau of Alcohol and Tobacco Tax and Trade governs alcohol sales, including labeling.
States can also impose their own labeling requirements. And if you’re planning to sell your food product in other countries, the requirements get even more complex.

◦ Canadian Food Labeling Requirements :

◦ In Canada, food labeling requirements are outlined by the Food and Drugs Act and Regulations and the Safe Food for Canadians Act and Regulations. Mandatory
information has to be provided in both French and English, with some exceptions for specialty foods, local foods, and test market foods. Net quantity symbols must
appear in English and French as well, and use locally appropriate units of measurement. “Best before” and “packaged on” dates must be formatted as Year/Month/Date.

◦ Mexican Food Labeling Requirements:

◦ Mexican food labels must comply with the Mexican Official Standard NOM-051. As you’d expect, this includes standard information like ingredients, allergens,
country of origin, etc. Everything must be in Spanish using appropriate date formats and units of measurement. But there’s more…Mexican food label laws now
mandate specific warnings to help curb poor nutrition and obesity. Foods high in saturated fat, trans fats, sugar, sodium, or calories must carry black octagon-shaped
warning labels. Products with caffeine or added sweeteners must have warning labels to indicate that they are not for children. And they cannot use child-friendly
branding elements like cartoon characters, pets, celebrities, or athletes. Say Adios to Lucky the Leprechaun, Tony the Tiger, and Count Chocula — they are no longer a
part of this nutritious breakfast!

◦ EU Requirements:
◦ If you’re exporting to the EU, you’ll need to comply with the Food Information Directive, which took effect in 2014. Information including but not limited to country
of origin, ingredients, allergens, and nutrition must be available in “a language easily understood by the consumers of the Member States where a food is marketed.”

◦ Organic Food Labels:

◦ In the United States, organic food must be certified to contain at least 95% organic ingredients, with no synthetic growth hormones, antibiotics, pesticides,
biotechnology, synthetic ingredients, or irradiation. Products certified as organic in the United States can use the Canada Organic logo under an equivalency agreement.
However, there is not yet an organic equivalency agreement between the US and Mexico. For now, to market products as organic in Mexico requires certification under
Mexican organic standards.
Labelling legislation:
◦ Introduction: Most of the packaging related regulatory initiatives are concerned to the Product quality, Public Health and Hygiene, Safety, Export
Promotion, Transportation and Consumer protection. The international markets are governed by various packaging rules and regulations that make
it mandatory for an exporting country to abide by them. The Legal Metrology (Packaged Commodities) Rules, 2011 These rules may be called
“The legal metrology (packaged commodities) Rules, 2011.
◦ 1. The name and address of the manufacturer
◦ 2. The common generic names of the commodity contained in the package
◦ 3. The net quantity in terms of standard unit of weight or measure of the commodity
◦ 4. The month and year in which the commodities is manufactured
◦ 5. The retail sale price of the package
◦ 6. Such other matter as are specified in these rules.

◦ FSSAI standards:
◦ 1.NAME OF THE FOOD
◦ 2.LIST OF THE INGREIDIENTS
◦ 3. NUTRITIONAL INFORMATION
◦ 4.DECLARATION REGARDING NON VEGETARION OR VEGETARION
◦ 5.DECLARATION REGARDING FOOD ADDITIVES USED
◦ 6.NAME AND COMPLETE ADDRESS OF THE MANUFACTURE
◦ 7.CUSTOMER CARE DETAILS
◦ 8.RETAIL SAIL PRICE
◦ 9.QUANTITY
◦ Batch/Code/Lot Number
◦ These numbers provide authenticity about the manufacturer of the product and hence there should be a mention of it on the label.
 Labelling for Organic food
◦ What are organic foods Organic foods are products of holistic agricultural practices focusing on bio-diversity, soil health, chemical free inputs etc. with an environmentally and
socially responsible approach that have been produced in accordance with organic production standards.
◦ Need for standards for organic foods
◦ People are wary to purchase organic food due to lack of confidence about its genuineness. The problem of fraud and mis-labelling occurs when a Food Business Operator (FBO)
marks a product as organic while it contains non-organic ingredients or where the organic production standards are not adhered to in the production process. Therefore, it becomes
important to check if the food labelled as "organic" is genuinely organic.
◦ The National Organic Program (NOP) is the federal regulatory framework governing organically produced crops and livestock. The U.S. Department of Agriculture (USDA)
oversees the program and enforces the NOP regulations and standards. They regulate use of the term "organic" on food labels. The USDA requirements for products that are labeled
with the term "organic" are separate from the laws that the FDA enforces. Food products that are ordinarily under the FDA's jurisdiction and labeled with organic claims must
comply with both USDA NOP regulations for the organic claim and FDA regulations for food labeling and safety.

Labelling for GM (Genetically Modified)food:

◦ enetically modified foods, also known as genetically engineered foods, or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA
using the methods of genetic engineering GM foods and ingredients (including food additives and processing aids) that contain novel DNA or novel protein must be labelled with
the words ‘genetically modified’.

◦ GM listed on the label:

◦ You will find the statement ‘genetically modified’ on the label either next to the name of the food (e.g. ‘genetically modified soy beans’), or in association with the specific GM
ingredient in the ingredient list (e.g. ‘soy flour (genetically modified)’). If the food is unpackaged, then the information must accompany or be displayed with the food.
◦ Food from animals that have eaten GM feed:
◦ Animals that are fed with feed produced using gene technology are not themselves genetically modified. Food products such as meat, milk or eggs that come from an animal which
has been fed GM feed are not regarded as GM foods and are not required to be labelled.

◦ Requirements for implementing labeling policies Standards, testing, certification, and enforcement :
◦ Before any labeling rules can be implemented, governments would have to set up standards and services to conduct testing of the presence of GM ingredients; certification; and
ensure that the quality standards are clear and achievable. While it is easy to detect GM ingredients in products where the GM ingredient is the main ingredient (like tofu or
popcorn), it would not be so easy to detect them in processed products like oils, sugars and starches, which no longer contain any novel DNA or proteins. On another note, much of
the food that is bought and consumed in developing countries is not packaged and consequently not labeled. Examples are soybean milk from a street vendor or fresh fruits and
vegetables from the market.
Labelling for vegetarian and Non vegetarian food:

Only veg and non-veg :

In the present scheme there are no distinguishing marks for egg and milk products, other than the broad
vegetarian and non-vegetarian classifications. As per the present specifications, egg-products would be
considered as non-vegetarian, while milk and milk-products are vegetarian and are marked with the green
symbol. But there is a common misconception that the brown dot denotes egg-products and that meat
products are distinguished by a red dot. But there is in fact no such provision in the approved standard.
The mark :
The law specifies the mark in quite enough detail. An excerpt (the opening sentence) of the specification
of the mark in the law: The symbol shall consist of a green colour filled circle, having a diameter not less
than the minimum size specified in the table below, inside the square with green outline having size
double the diameter of the circle, as indicated below ....
—Food safety and standards (packaging and labelling) regulations of India, 2011, Rule 4.
THANK YOU
◦ 210804230018-PRAGNAY KUMAR
◦ 210804230021-GANESH SEELAM
◦ 210804230011-AVINASH