Curso de Rotulagem Nutricional - IN 75/2020

Introduction to Nutritional Labeling Regulations

Overview of Nutritional Labeling in Brazil

• Professor Roberta introduces the fundamentals of nutritional table calculation and food labeling, regulated by Brazil's National Health Surveillance Agency (ANVISA).

• ANVISA provides a comprehensive library of food-related regulations, including decrees, laws, and resolutions that standardize information on food labels.

Current Regulatory Framework

• The current resolutions governing nutritional labeling are RDC 359/2013 and RDC 360/2003, which focus on portion sizes and packaged food labeling respectively.

• These resolutions will be replaced by RDC 429/2020 and Normative Instruction 75/2020, which set new requirements for nutritional labeling effective from October 2022.

New Nutritional Table Format

Key Changes in Nutritional Information Presentation

• The new resolution emphasizes calculating nutrients per 100 grams or milliliters of the product rather than just per serving size.

• It requires determining the number of servings per package, a significant change from previous regulations that only provided recommended serving sizes.

Formatting Requirements

• New formatting rules mandate a white background for tables with specific font requirements to enhance readability.

• The list of mandatory nutrients has expanded to include total sugars and added sugars separately, improving transparency regarding sugar content in products.

Detailed Nutrient Breakdown

Sugar Content Specification

• The updated regulations require clear quantification of both total sugars (including natural sugars from ingredients like fruits) and added sugars used in production.

Comprehensive Nutrient Listing

• Mandatory nutrients now include total carbohydrates, proteins, fats (with specifications for saturated and trans fats), dietary fiber, sodium, as well as any advertised nutrients like Omega-3 if they meet certain thresholds.

How to Calculate Nutritional Values for Food Products

Methods for Calculating Nutritional Tables

• The nutritional table can be calculated through laboratory analyses, which determine the amounts of carbohydrates, proteins, lipids, and saturated fats in food products.

• Laboratory analysis is the most accurate method for calculating nutritional values but is also the most expensive due to the need for qualified personnel and specialized equipment.

• ANVISA allows the use of databases to calculate nutritional values. These databases contain quantified nutrient data from various foods.

• Using existing databases is a more cost-effective method compared to laboratory analyses since it utilizes pre-existing tables of nutrient data.

• Another approach involves using ingredient labels that provide nutritional information directly from packaging, although not all ingredients come with this information (e.g., eggs).

Available Databases for Nutritional Information

• The first database mentioned is the Brazilian Food Composition Table (TACO), created by universities through laboratory analyses. It provides downloadable data in PDF and Excel formats.

• A limitation of TACO is its outdated version from 2011, which does not include recent requirements such as added sugars in nutritional calculations.

• The second database referenced is TBC (Brazilian Food Composition Table), organized by USP. This database allows users to search for specific foods like "amora" (blackberry).

• The TBC provides detailed energy content and macronutrient breakdown per 100 grams of food items, essential for accurate nutritional labeling.

• For example, 100 grams of blackberries contains approximately 36 calories and specific amounts of carbohydrates, proteins, lipids, saturated fats, and sodium.

Utilizing International Databases

• The USDA's food composition table was introduced as another resource regulated by CIEE and ANVISA in the U.S., allowing searches in English (e.g., "blackberry").

• Searching yields results such as fresh blackberries with detailed macronutrient profiles including total carbohydrates and sugars per serving size.

• While additional sugar types are listed in these international databases, only mandatory nutrients are required on nutrition labels according to regulations.

Constructing a Nutritional Table Example

• To create a nutritional table based on new regulations using available data sources requires combining information from both Brazilian and U.S. databases when necessary.

• An example recipe includes 1000 grams of blackberries combined with sugar and lemon juice to produce jam; this process will yield a final product weight that needs proper nutrient calculation based on initial ingredients used.

Nutritional Table Construction and Calculations

Importance of Ingredient Quantities

• Understanding the quantity of each ingredient is crucial when constructing a nutritional table, as it affects the final product yield.

• The final weight of a recipe may differ from the sum of its ingredients due to processes like cooking, which can lead to loss of mass (e.g., water evaporation in jelly).

Utilizing Excel for Nutritional Analysis

• Excel is preferred for organizing data and performing calculations efficiently; however, manual methods are also valid.

• Data from reliable sources (like databases) should be used to obtain nutrient values per 100 grams for each ingredient.

Calculation Methodology

• A structured approach involves creating a table that lists ingredients with their respective quantities and nutrient values.

• Using proportions (rule of three), one can calculate total nutrients based on the actual amounts used in recipes.

Verification and Accuracy

• It’s essential to verify formulas in Excel by manually calculating some values to ensure accuracy.

• Trusting software alone can lead to errors; thus, double-checking calculations is necessary.

Final Nutrient Compilation

• After calculating individual nutrients, summing them provides total nutrient content for the entire recipe yield (e.g., 1680 grams of jelly).

• The calculated values must then be adjusted based on serving sizes or portions defined in nutritional tables.

Energy Value Calculation

• Energy value is derived from macronutrient content using specific multipliers for carbohydrates, proteins, and fats.

• Adhering to legal rounding rules ensures compliance with nutritional labeling standards.

Nutritional Labeling and Portion Sizes for Jams

Understanding Regulatory Guidelines

• The discussion begins with referencing the Normative Instruction No. 75 published in 2020, which outlines necessary information regarding nutritional labeling.

• A table within this instruction categorizes food products into groups, starting with baked goods and cereals, indicating that jams do not fit into these initial categories.

Classification of Food Groups

• The speaker notes that jams may be classified under vegetables or conserves but confirms they are not included in the first three groups listed.

• Jams fall under Group 7, which includes sugars and products derived from carbohydrates; here, it is established that ANVISA (National Health Surveillance Agency) defines a serving size of jam as 20 grams.

Measuring Serving Sizes

• The speaker emphasizes the importance of determining how many tablespoons equate to the recommended serving size of 20 grams.

• A calculation method is introduced to convert total carbohydrate content based on a standard serving size using proportional reasoning.

Nutritional Calculations

• For a portion of 20 grams, specific values are calculated: 13 grams of carbohydrates and various sugar contents are noted.

• The rounding rules from the normative instruction guide how to present nutritional values accurately on labels.

Filling Out Nutritional Tables

• The equivalence for household measurement is established as half a tablespoon for a serving size of jam.

• It’s explained how to calculate the number of servings per container based on total weight; for example, one jar contains six pots at 280 grams each yielding approximately 14 servings.

Energy Value Calculation

• The energy value calculations utilize different multipliers for macronutrients: carbohydrates by four, proteins by four, fats by nine, and fiber by two.

• Clarification is made that when calculating energy values for nutrition labels, certain nutrient values may not be used if they are negligible.

Daily Recommended Values

• Discussion shifts to daily recommended intake (DRI), where standard caloric intake is set at 2000 kilocalories per day.

• Specific recommendations include limits on sugars and fats alongside fiber intake; these figures help inform how much each nutrient contributes to overall dietary needs.

Finalizing Nutritional Labels

• Assembling the final nutritional label involves applying all calculated data while ensuring compliance with regulatory standards regarding significant nutrients.

Nutritional Labeling and Consumer Understanding

Importance of Accurate Nutrient Reporting

• Nutrient rounding must adhere to legal standards, considering measurement units and decimal placements.

• Values under 10 grams are rounded down; for example, 2.03 grams is reported as 2 grams, while values below 1 gram retain a decimal format (e.g., 0.700 grams).

Challenges in Nutritional Labeling

• The need for legislative changes arose from consumer feedback indicating difficulties in reading nutritional tables.

• Poor contrast between text color and background hinders visibility, complicating the understanding of nutritional information.

Layout Issues with Nutritional Tables

• Linear layouts of nutritional tables on small packaging can confuse consumers due to cramped information presentation.

• Consumers struggle to differentiate between nutritional tables and ingredient lists when they are not clearly separated.

Enhancements in Nutritional Information Presentation

• Color differentiation within tables can improve comprehension by clarifying which nutrients are being referenced.

• Subjectivity in portion sizes (e.g., what constitutes a "slice" of cake) complicates accurate consumption tracking.

New Regulatory Models for Packaging

• The new aggregated model allows for distinct nutrient labeling on multi-product packages (e.g., assorted chocolates).

• Distinction between nutritional claims on labels versus actual nutritional content is crucial; front labels often highlight positive attributes.

Front-of-Package Labeling Regulations

• Anvisa mandates that front labels disclose negative health indicators like added sugars or saturated fats if certain thresholds are met.

• Consumers deserve transparency regarding both beneficial and harmful ingredients to make informed choices about their food purchases.

Health Recommendations Influencing Regulations

• Anvisa's regulations align with WHO recommendations aimed at reducing sugar, saturated fat, and sodium intake among consumers.

Nutritional Labeling and Cheese Analysis

Impact of Solid and Semi-Solid Foods on Nutritional Values

• The reduction of nutritional values for solid and semi-solid foods compared to liquid foods is significant, with some values halved.

• A specific table in the regulations exempts certain foods from front nutritional labeling; cheese is highlighted as an example due to its high fat content.

Nutritional Benefits of Cheese

• Despite its fat content, cheese contains beneficial nutrients like calcium, which can balance out the negative aspects of its saturated fats.

• It’s essential to check if a food item falls under the category that allows it to be exempt from front labeling based on its nutritional profile.

Sugar Content Regulations

• Recent guidelines indicate that products with 59g of added sugars per 100g require front labeling indicating "high in added sugar."

• This regulation aims to inform consumers about sugar levels in products such as jams.

Exemptions from Nutritional Labeling

• Instruction Normativa No. 65 outlines nine groups of food items that are exempt from mandatory nutritional labeling.

• Examples include small packaged items (less than or equal to 100 cm²), consumer-requested packaging, and prepared or portioned foods sold at establishments.

Specific Product Categories and Their Labeling Requirements

• Group two includes sliced products like cheese and ham, while group three covers alcoholic beverages which only need caloric information.