I’ve just discovered that fat labels show NRVs so it’s time to get up to date.
NRV stands for Nutrient Reference Value.
It is a replacement term for RDA (Recommended Daily Allowance) and you will see it on some products from December 2014 – a new European regulation.
NRV is a guideline of the minimum amount of a particular vitamin or mineral required by the average person to stay healthy
So instead of % RDA you will see %NRV’s.
Vitamin B3 is listed as Nicotinic acid.
Allergens are listed in bold.
Sodium will be labelled salt.
Nutrition Expert is a useful website.
RDA’s (Recommended Daily Allowance) have now changed to NRV’s (Nutrient Reference Values). Instead of 100% RDA, you will now see 100% NRV. The values for RDA and NRV’s are exactly the same – NRV is a straight replace of RDA.
NRVs (Nutrient Reference Values) are a set of recommendations for nutritional intake based on currently available scientific knowledge. They state the level of intake of essential nutrients considered to be adequate to meet the known nutritional needs of practically all healthy people for the prevention of deficiencies, i.e the amount of vitamins and minerals you need to be consuming to prevent becoming ill.
Current (May 2016) Nutrient Reference Value (NRV) for vitamins and minerals as set in the EU can be seen below:
If you are a caterer or learning about catering are you ready for the new regulations?
Try our Food Labeller – it’s free for the first year. Put in a recipe and it will show allergens, cost and nutrition. You can then list all the recipes you use and it will list the allergens in each one.If you work in a busy kitchen it means all the allergens can be shown on an ipad or iphone for people to recognise if they have food allergies.
The deadline in December 2014 for compliance with the majority of the Provision of Food Information to Consumers Regulation (FIC )fast approaching.
The Food Labeller is designed to help food companies meet the needs for the regulation – listing allergens and nutrition.
You can try it for FREE on this link .
This advice comes from Food Standards Agency Scotland
The Trade Descriptions Act 1968 prohibits false or misleading descriptions.
Labels for vegetarian and vegan are voluntary. If not on the label, you must read the list of ingredients.
Food Labelling 2004 Regulations state that all Compound ingredients used in a product – such as sponge fingers in a trifle – must list their ingredients. Except jam, chocolate, mixed herbs and spices, and ingredients that are less than 2% of finished product.
But allergenic ingredients must be shown such as sesame, gluten, eggs.
The term vegetarian must not be used for foods that are made from dead animals.
The term vegan cannot be used for foods that are made from dead animals or from products from living animals – for example, milk.
The Vegetarian Society and Vegan Society provide useful information and on additives, processing aids and flavourings.
Products made from living animals include milk, eggs, honey, bee pollen.
Products made with the help of these products include cheese made with rennet, yogurt made from gelatine, whey, additives, flavourings and carriers such as lecithins.
Clear food labelling up and until 2014
(a) the name of the food;
(b) a list of ingredients; the quantity of certain ingredients or categories of ingredients;
(c) the appropriate durability indication;
(d) any special storage conditions or conditions of use;
(e) the name or business name and an address or registered office of either or both of:-
(i) the manufacturer or packer, or
(ii) a seller established within the European Community;
(f) particulars of the place of origin or provenance of the food if failure to give such particulars might mislead a purchaser to a material degree.
• Name of the food
• Net weight or volume, where required;
• List of ingredients, including allergens;
• Date mark, or a reference to where it can be found;
• Instructions for use and/or storage;
• Nutrition information, if required;
nutrition labelling gives energy value, amounts of protein, carbohydrate, sugars, fats, saturates, fibre and sodium.