Lecture 5: Voluntary labeling

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C. Olive oil Quality4. Packaging and labeling of
olive oil

• 5. Voluntary labeling

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 Voluntary labeling (part I)

• Voluntary nutritional or healthy labeling of
  foodstuff is highly regulated by U.S. law, not
  admitting any messages that may confuse the
  consumer nor claims (health claims), except
  from those which are already approved for its
  nutritional or beneficial health of certain foods
  / components

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Voluntary labeling (part II)

• For example, in addition to the mandatory
  nutrition labeling of total fibre and
  carbohydrates, the FDA has regulated the
  voluntary labeling of fibre and carbohydrates in
  a disaggregated way.

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Voluntary labeling (part III)

• FDA has also regulated the voluntary use of terms
  that indicate a greater or lesser presence of a
  nutrient, without mentioning the amount

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Voluntary labeling (part IV)

• Terms such as light or lite, low, high,
  free or good source are often used in
  voluntary labeling of foods and they are based on
  the portion and daily dietary value (DV)

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Voluntary labeling (part V)

• Often these health terms must be accompanied by
  informative phrases which explain how to
  benefit from the expected nutritional effects

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Voluntary labeling (part VI)

• Due to the growing concern about low-carb diets,
  there is already a proposed regulation for the
  proper use of terms such as low, reduced and
  free products

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Voluntary labeling part (VII)

• indications of organoleptic characteristics
  referring to taste or smell may appear (for extra
  virgin and virgin olive oil) only if they are
  based on the results of analytical method

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Voluntary labeling part (VIII)

• indication of the acidity or maximum acidity may
  appear only if accompanied by an indication in
  letters of the same size and in the same visual
  field, the peroxide value, the wax content and
  the ultraviolet light

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Summary of 5th Lecture

• Voluntary labeling