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Nutrition Facts Labeling and Nutrient Claim Calculations

 1. Nutrition Facts Label (as per FSSAI)

The Nutrition Facts label provides detailed information on the nutrient content of a food product, allowing consumers to make informed dietary choices. It follows a standardized format as per FSS (Packaging and Labelling) Regulations, 2011.

Key Components of a Nutrition Facts Label:

1. Serving Size

a)       It indicates the amount of food that constitutes a single serving.

b)       Must be declared in a standard unit (e.g., grams, ml, or pieces).

c)       Servings per container should also be mentioned.

2. Energy (Calories)

a)       Expressed in kilocalories (kcal) per serving.

b)       Helps consumers compare calorie intake.

3. Macronutrients (Per 100g or Per Serving)

a.       Carbohydrates (g)

Includes total carbohydrates, sugars (natural and added), and dietary fiber.

b.      Proteins (g)

c.       Fats (g)

Total fats, saturated fats, trans fats.

4. Micronutrients (Per 100g or Per Serving)

a)       Vitamins (A, D, E, C, etc.), if present.

b)       Minerals (Calcium, Iron, Sodium, etc.).

5. % RDA (Recommended Daily Allowance)

a)       Based on ICMR (Indian Council of Medical Research) guidelines.

b)       Helps consumers understand how a particular food contributes to daily nutrient needs.

   

2. Nutritional Claims & Their Calculation

Food manufacturers make nutrient content claims to highlight specific benefits of a product, such as "low fat" or "high protein."

Common Nutrition Claims & Their Calculation:

Example: Calculating Nutrition Claims for a Cereal Product

Claim Type	Criteria	Example Calculation
Low Fat	≤ 3g fat per 100g (solids) or ≤ 1.5g per 100ml (liquids)	A product with 2.8g fat per 100g qualifies as "Low Fat."
Fat-Free	≤ 0.5g fat per 100g/ml	A beverage with 0.3g fat per 100ml qualifies as "Fat-Free."
High Protein	≥ 20% of total energy from protein	A product with 10g protein and 200 kcal total energy provides (10 × 4) ÷ 200 × 100 = 20% energy from protein.
Source of Protein	≥ 10% of total energy from protein	A product with 8g protein and 250 kcal provides (8 × 4) ÷ 250 × 100 = 12.8%, thus meeting the criteria.
Low Sugar	≤ 5g sugar per 100g	A food with 4.5g sugar per 100g qualifies as "Low Sugar."
Sugar-Free	≤ 0.5g sugar per 100g/ml	A beverage with 0.3g sugar per 100ml qualifies as "Sugar-Free."
High Fiber	≥ 6g fiber per 100g	A biscuit with 7g fiber per 100g can be labeled as "High Fiber."
Low Sodium	≤ 120mg sodium per 100g	A snack with 110mg sodium per 100g qualifies as "Low Sodium."

Label Information (Per 100g of Cereal)

• Energy: 400 kcal
• Protein: 12g
• Fat: 8g
• Carbohydrates: 70g (of which sugars: 5g)
• Fiber: 6.5g
• Sodium: 110mg
• 
  

Claims Justification:

• High Protein:
  (12 × 4) ÷ 400 × 100 = 12% → Meets "Source of Protein" but not "High Protein."
• Low Fat:
  8g is not ≤ 3g → Does not qualify.
• Low Sugar:
  5g sugar meets the "Low Sugar" claim.
• High Fiber:
  6.5g fiber meets the "High Fiber" claim.
• Low Sodium:
  110mg sodium qualifies for "Low Sodium."

 

3. Nutrient Reference Values & RDA

For nutrient claims, % RDA is often calculated.
Formula is as below:-

% RDA = (Nutrient per serving/RDA Value) x 100

Example:

• If a biscuit contains 8g protein per serving, and the RDA for protein is 55g

        (8 /55) x 100 = 14.5% RDA

4. Additional Labelling Requirements

a)      Allergen Declaration: Must mention major allergens (gluten, soy, nuts, dairy).

b)      Fortification Labeling: If fortified, the +F logo must be displayed.

c)      Storage & Handling Instructions: Temperature conditions should be mentioned for perishable items.

 

5. Energy Contribution from Macronutrients

Energy in food is derived from protein, fat, and carbohydrates, each providing a specific amount of calories per gram:

• Carbohydrates: 4 kcal/g
• Proteins: 4 kcal/g
• Fats: 9 kcal/g
• 
  

Formula for Total Energy Calculation

Total Energy = (Carbohydrates (g)×4) + (Proteins (g)×4) + (Fats (g)×9)

Example Calculation

For a food item with 50g carbohydrates, 10g protein, and 5g fat:

Total energy =  (50×4) + (10×4) + (5×9) = 200 + 40 + 45= 285 kcal

 

Detection Methods for Ethylene Oxide (EtO)

 

Ethylene Oxide (EtO) is a highly volatile and carcinogenic compound used in sterilization and fumigation processes. Due to its health risks, detecting its presence in food and environmental samples is crucial. The Food Safety and Standards Authority of India (FSSAI) has approved a method for detecting EtO and its reaction product, 2-Chloroethanol (2-CE), using advanced analytical techniques.

 

1. Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS)

Principle:

• Gas Chromatography (GC) separates EtO from other sample components.
• Tandem Mass Spectrometry (MS/MS) detects and quantifies EtO and 2-CE using characteristic fragmentation patterns.

Variations in GC-MS/MS Techniques:

• Headspace (HS)-GC-MS/MS: Detects volatile compounds by analyzing gas phase above the sample.
• PTV or MMI-GC-MS/MS: Uses specialized injection techniques to enhance sensitivity.
• HS-Trap GC-MS/MS: Combines headspace analysis with a trapping system to increase detection limits.

Advantages:

✔ High sensitivity and specificity
✔ Capable of analyzing complex food matrices
✔ Simultaneous detection of both EtO and 2-CE

 

2. Headspace Gas Chromatography (HS-GC-MS)

Principle:

• Sample is incubated at a controlled temperature to allow EtO to evaporate.
• The gaseous phase is injected into the GC-MS system for separation and analysis.
• Mass spectrometry detects the ions of EtO and 2-CE and quantifies their concentrations.

Advantages:

✔ Minimizes sample handling and contamination
✔ Ideal for highly volatile compounds
✔ No need for extensive sample preparation

 

3. Multi-Step Enrichment Headspace-Trap GC-MS

Principle:

• Uses syringe-based headspace sampling combined with cryogen-free trapping to concentrate EtO.
• Multiple headspace injections ensure higher sensitivity.
• The enriched sample is analyzed via GC-MS.

Advantages:

✔ Extremely high sensitivity (detects very low concentrations)
✔ Suitable for various food matrices, including spices and cereals
✔ Avoids solvent interferences

 

4. QuEChERS Extraction with GC-MS/MS

Principle:

• Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) extraction isolates EtO and 2-CE from food samples.
• The extract is analyzed using GC-MS/MS.

Advantages:

✔ Effective for diverse food matrices
✔ Provides clean extracts with minimal sample degradation
✔ Validated according to international quality standards

 

Key Considerations in EtO Analysis

• Storage Conditions: Samples should be kept at ≤ 10°C to prevent volatilization.
• Use of Internal Standards: 1,2-Dichloroethane-d4 is used as a reference for precise quantification.
• Calibration Standards: EtO concentrations are measured against matrix-matched standards to ensure accuracy.
• Quality Control: Methods follow SANTE/11312/2021 guidelines to ensure reproducibility.

 

Ethylene Oxide: Overview

 

Ethylene Oxide: Overview

Introduction

Ethylene oxide (EtO) is a colorless, flammable gas with a faintly sweet odor. It is broadly used in the production of various consumer goods including detergents, solvents, and plastics. Moreover, EtO serves as a sterilizing agent for medical equipment and certain food products. However, due to its classification as a Group 1 carcinogen by the International Agency for Research on Cancer, monitoring and detecting EtO levels is essential for ensuring food safety.

In April 2024, health authorities in Hong Kong and Singapore detected ethylene oxide, a carcinogenic compound, in spice products exported from India.

Ethylene Oxide: Uses and Risks

Ethylene oxide is a colorless gas commonly used as a sterilizing agent and pesticide. While effective in eliminating bacteria and pests, it is classified as a Group 1 carcinogen by the International Agency for Research on Cancer, indicating a clear link to cancer in humans. Prolonged exposure can lead to serious health issues, including lymphoma, leukemia, and breast cancer.

Detection in Indian Spices

The initial alert was raised by Hong Kong's Centre for Food Safety, which found ethylene oxide in several spice blends from MDH and Everest. Following this, Singapore's Food Agency recalled Everest's Fish Curry Masala after detecting ethylene oxide levels exceeding permissible limits.

 

Global Response

The contamination concerns prompted actions from various countries:

• United Kingdom: Enhanced control measures for all Indian spice imports, focusing on pesticide residues.
• New Zealand and Australia: Initiated investigations into potential contamination.
• United States: The Food and Drug Administration (FDA) began scrutinizing Indian spice imports.
• Bangladesh and Maldives: Took steps to address the issue, with the Maldives banning the sale of Indian spices.

These actions underscore the global concern over food safety and the integrity of imported spices.

 

 

 

Economic Impact on India's Spice Industry

India is a major player in the global spice market, exporting over 200 varieties to around 180 countries, generating approximately $4 billion annually. Domestically, the spice market is valued at $10 billion, making India the largest consumer of spices worldwide. Brands like MDH and Everest have a substantial global presence, exporting to regions including the US, Europe, Southeast Asia, the Middle East, and Australia. The Spices Board of India has mandated comprehensive product testing for exports and is collaborating with exporters to trace the contamination source. This incident has also prompted calls for stringent quality checks within domestic markets, emphasizing the need for improved regulatory oversight.

Industry and Regulatory Responses

In response to the detections, the Spices Board of India mandated pre-shipment testing for ethylene oxide residues in all spice exports to Singapore and Hong Kong from May 7, 2024. Additionally, the Food Safety and Standards Authority of India (FSSAI) initiated nationwide sampling of spices to ensure compliance with safety standards.

 

References:- 

 https://www.digicomply.com/blog/indian-spices-under-ethylene-oxide-contamination?utm_source=chatgpt.com.

2.      https://www.scmp.com/week-asia/economics/article/3264404/indias-curry-spice-recalls-singapore-and-hong-kong-prompt-calls-tighter-food-safety-standards?utm_source=chatgpt.com

3.      https://indianexpress.com/article/business/india-spice-testing-ethylene-oxide-residue-mdh-everest-eto-singapore-hong-kong-9330865/?utm_source=chatgpt.com

 

ISO/IEC 17025:2017 Clauses 7.1.2 and 7.1.3

 

ISO/IEC 17025:2017 establishes guidelines for laboratory competence and reliability. Clauses 7.1.2 and 7.1.3 focus on communication between the laboratory and its customers regarding testing methods and decision rules. Proper implementation of these clauses ensures transparency, accuracy, and customer confidence in the laboratory's results.

 

Clause 7.1.2: Informing Customers About Inappropriate or Outdated Methods

If a customer requests a method that is outdated, inappropriate, or does not meet regulatory standards, the laboratory must inform them and suggest a suitable alternative.

Why is This Important?

• Ensures results are scientifically valid and meet current industry standards.
• Prevents misleading results that could impact food safety or compliance.
• Helps customers make informed decisions about testing methodologies.

A food manufacturer requests a moisture content analysis in flour using an old gravimetric method that is slow and less accurate. However, the lab knows that Karl Fischer titration is a more precise and efficient method.

Laboratory Action:

• The lab informs the customer that the requested gravimetric method is outdated.
• The lab explains the advantages of Karl Fischer titration, such as better accuracy and faster results.
• The customer agrees to use the improved method, ensuring compliance with updated standards.

 

Clause 7.1.3: Statement of Conformity to a Specification or Standard

If a customer requests a statement of conformity (e.g., pass/fail, within tolerance/out of tolerance), the lab must clearly define:

1. The specification or standard used.
2. The decision rule applied (i.e., how results are interpreted in relation to the standard).
3. If the decision rule is not inherent in the specification, the lab must communicate it to the customer and obtain agreement.

Why is This Important?

• Ensures clarity in reporting results.
• Prevents misinterpretation of test findings.
• Helps customers understand whether the sample meets regulatory or safety standards.

A beverage company sends a soft drink sample for pH testing and requests a pass/fail result based on an FSSAI standard (pH range: 3.0–4.0).

Laboratory Action:

• The lab confirms the FSSAI standard (3.0–4.0) as the reference.
• The lab explains the decision rule, such as rounding criteria or measurement uncertainty.
• The customer agrees, and the final report states: "pH = 3.8 (Pass, within standard)."

 

Requirement for Compliance

1. Maintain a Database of Valid Methods:

·       Regularly update testing methods based on ISO, AOAC, or regulatory changes.

·       Train staff to identify outdated or inappropriate methods.

2. Communicate Clearly with Customers:

·       Explain why an alternative method is better.

·       Provide references or regulatory guidelines for suggested methods.

3. Define and Document Decision Rules:

·       Clearly specify the criteria used for pass/fail decisions.

·       Ensure agreement with the customer before finalizing results.

4. Maintain Records of Customer Communication:

·       Document discussions regarding method selection and decision rules.

·       Keep records of customer approvals for transparency and audit purposes.