Food Labelling and Additives (Junior Cert Home Economics): Revision Notes

Food Labelling and Additives

Food Labelling

• Purpose: All packaged food must include certain information under EU regulations:
  • Name of food
  • List of ingredients (main ingredient listed first, with percentage if significant, e.g., beef in burgers).
  • Allergen information, e.g., contains nuts.
  • Net quantity (weight/volume).
  • Best-before or use-by date.
  • Storage instructions.
  • Manufacturer details (name and address).
  • Instructions for use, if needed.
  • Nutritional/dietary information (for health claims, e.g., "low fat").

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Additives

• Definition: Substances added to improve taste, appearance, preservation, or nutritional value. Approved additives in the EU are given an "E number."

Functions of Additives:

1. Colourings (E100-E199): Make food more appealing, e.g., sweets.
2. Preservatives (E200-E299): Prevent spoilage, e.g., vinegar in pickles.
3. Antioxidants (E300-E399): Prevent fats from going rancid, e.g., butter.
4. Emulsifiers & Stabilisers (E400-E499): Help mixtures combine or stabilise, e.g., mayonnaise.
5. Flavourings (no E numbers): Add taste, e.g., vanilla.
6. Sweeteners (E900-E999): Replace sugar in products, e.g., sugar-free gum.
7. Nutritional Additives: Add nutrients, e.g., vitamins to cereals.

Advantages of Additives:

• Extend food shelf life and reduce waste.
• Improve taste, texture, and appearance.
• Add nutrients to improve food quality.

Disadvantages of Additives:

• Potential side effects (e.g., rashes, migraines).
• Mask poor food quality.
• May alter food's natural taste.

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