Labeling is the way producers communicate with consumers, which is why including all the information about nutrients and the origin of food, among other data, is vital for us to be able to make the right choice about what we eat.
The regulations governing the food industry in product labeling since 2014 make it possible to impose harmony in agronomic production and fishing activity in all countries of the European Union.
And these rules apply in areas as different as product quality, packaging, food safety and information provided to the consumer in commercial communications and labeling.
Congelados Apolo has already adapted its labeling to the new European standards. For a pioneering company in the frozen sector, which also specializes in fish and seafood, this is essential.
According to a study by the Observatorio de Consumo y Distribución Alimentaria, consumers mainly look at the labeling of packaged meats, frozen products, eggs and dairy products, in that order.
The new labeling must include the following mandatory fields. We list them to make it easier for you to understand the new labeling:
1. Mandatory nutritional information is established.
In most packaged products must appear the composition of groups of nutrients: total and saturated fats, carbohydrates, sugars, proteins and salt.
And the energy value per 100 grams or 100 milliliters.
2. Greater clarity and legibility.
Standards on font size (a minimum font size of 1.2 millimeters is established for mandatory information) and location of the information must be met.
3. The country of origin must appear.
Previously it was only mandatory for fresh beef, fruits and vegetables, honey or olive oil.
4. Allergen information is mandatory.
It must also be highlighted in a different typeface from the rest of the list of ingredients.
Complying with these standards is everyone’s task, as it benefits the consumer.
In the case of Apollo, a company for which quality has become its main hallmark, this aspect is paramount. The labeling adds value to its products by providing all the necessary information on the freezing treatment, which is essential for the fish and seafood that reaches the consumer’s table to maintain all its properties.
