Unilever Food Solutions - Productspec

Size: px
Start display at page:

Download "Unilever Food Solutions - Productspec"

Transcription

1 Spec / Rev IS / 2 Page 1 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON Algemene informatie Description Liquid Chicken Fond, sterilized, aseptically packed into 1L Tetra Pack Product Name Country Legal Description Brand Name Product Name Geflügel Fond flüssig Professional Fond de Volaille/ Gevogeltefond Country Symbols/Logos General Professionnal Unilever Food Solutions Green dot Fond de Volaille/ Gevogeltefond Descriptive Name Note Veterinary stamp: FI EU Professional bar L Liquid Additional Regional Information Register Register Type Registry No Local Authority Registration No Omschijving Additional Consumer Info Professional Gevogeltefond is bereid volgens een traditioneel kookproces, met 100% natuurlijke ingrediënten De geroosterde vlezige kippenbeenderen worden zorgvuldig gekookt samen met groenten en kruiden zodat de juiste smaken vrijkomen Na het zeven wordt het geheel gereduceerd tot een fond met een perfect gebalanceerde smaak Ingredient Declaration Ingrediënten declaratie Ingrediënten: 1L Gevogeltefond is bereid op basis van: water, geroosterde kippenbeenderen (*), groenten (ui, wortel, prei (1,5%)), tomatenpuree, knoflook, peterselie (0,1%), tijm, laurier, zout (*) gemiddeld gebruiken wij 1200 g/l fond Claims and Declarations Declarations Waarde Eenheid Opmerking Volume 1000 ml 8*1L Fond Weight 1025 g

2 Spec / Rev IS / 2 Page 2 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON Declarations [Continued] Waarde Eenheid Opmerking Density 1,025 g/cm³ Risk of Cross Contamination during Processing Information captured in the following property groups relates to the total allergen status of a product ie allergens inherent in the underlying ingredient composition of the product in addition to those due to cross contamination during processing of the product and which impact on final product labelling Food Allergen / Food Intolerance Yes No ConcentrationEenheidComp of RM Contam Cereals cont Gluten + prods Crustaceans and products Molluscs and products Egg/Egg products Fish / Fish products Peanuts/Peanut products Soybeans/Soybean prods Milk / Dairy products Nuts/Nuts products Sesame Seeds and prods Sulphite (=> 10) 0 Celery Peas Mustard/Mustard products Lupin and products Opmerking Dietary - Guaranteed Yes No Opmerking Vegan Ovo Lacto Vegetarian Lacto Vegetarian Foods Free from Yes No Opmerking Irradiation Meat Alcohol Genetic Modification Yes Opmerking GM labelling not required product is GMO free Additional Claims Claim 1 Claim 2 Claim 3 Claim 4 Claim 5 Claim 6 Claim 7 Claim 8 Claim 9 Claim 10 Claim 11 Omschijving Note

3 Spec / Rev IS / 2 Page 3 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON Claim 1 (note) OALK Claim 2 (note) OKLZ Claim 3 (note) OKGZ Claim 4 (note) OOMR Claim 5 (note) OOAR Claim 6 (note) OOFA Claim 7 (note) OOKO Claim 8 (note) OLVK Claim 9 (note) OODZ Claim 10 (note) OODA Claim 11 (note) OFFR Claims / Disclaimers Allergenen - melk (melkbestanddelen, lactose) - ei - soja - glutenbevattende granen - vis - schaaldieren - schelpdieren - weekdieren - noten - pinda's - sulfiet - selderij - sesamzaad - mosterd - erwten - lupine + = aanwezig - = afwezig Dieetinformatie

4 Spec / Rev IS / 2 Page 4 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON Claims / Disclaimers [Continued] + glutenvrij dieet + lactosevrij dieet + varkensvleesvrij dieet - veganistisch dieet - vegetarisch dieet + = geschikt voor - = niet geschikt voor Instructions Instructions for Use Storage Instructions Bewaaradvies: Voor opening bij kamertemperatuur bewaren De resterende fond na opening in de koelkast bewaren, binnen 3 dagen gebruiken Ten minste houdbaar tot: zie bovenzijde verpakking Safety Instructions Not Applicable Disposal Instructions Not Applicable Voedingswaarde Serving Size Information Attribuut per Serving Serving Size Metric (g) - As sold 80 Serving Size Metric (ml) - As sold 82 Serving Size Metric (g) - As prep 80 Serving Size Metric (ml) - As prep 82 Serving Information Eenheid G ml G ml Opmerking Variable serving size Product is consumed as sold Nutrition Data Attribuut per 100g as prep per 100ml as sold per 100ml as prepeenheiddata Source Energie kj kj Calculation Energie kcal kcal Calculation Eiwitten 7 7,18 7,18 g Calculation Koolhydraten 1,2 1,23 1,23 g Calculation Koolhydraten waarvan Suikers 1,2 1,23 1,23 g Calculation Vet 0,3 0,31 0,31 g Calculation Vet waarvan Verzadigd 0,08 0,082 0,082 g Calculation Vet waarvan Trans g Calculation Cholesterol mg Calculation Voedingsvezel - 0,8 0,82 0,82 g Calculation Natrium mg mg Calculation Salt as NaCl 0,35 0,36 0,36 g Calculation Note

5 Spec / Rev IS / 2 Page 5 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON Energie [kj] (note) fibre included Energie [kcal] (note) fibre included Cholesterol (note) Dummy values for Cholesterol Salt [as NaCl] (note) conv factor - sodium x2,5 Vitality Passport Input Attribuut Typical/100g as prep Eenheid Opmerking Added Sugars 0 g Nutrition Information Text on pack: Valeurs nutritionnelles moyennes/ Gemiddelde voedingswaarde/ Typical nutrition values/ Nährwertangaben: - pour/ per/ per/ pro 100 ml Valeur énergétique/energie/energy/energie: Graisses/Vet/ Fat/ Fett: dont acides gras saturés/waarvan verzadigd/ which saturates/ davon gesättigte Fettsäuren: Glucides/Koolhydraten/ Carbohydrate/ Kohlenhydrate: dont sucres/waarvan suikers/which sugars/ davon Zucker: Fibres alimentaires/voedingsvezel/ Fibre/ Ballaststoffe: Protéines/Eiwitten/ Protein/Eiweiss: Sel/Zout/Salt/Salz: On Pack Nutrition Information [As Sold] Typical values Attribuut Eenheid per 100g as sold per 100ml as sold per Serving Energie kj kj Energie kcal kcal Eiwitten g Koolhydraten g 1,0 1,0 0,8 Koolhydraten waarvan Suikers g 1,0 1,0 0,8 Vet g 0,3 0,3 0,2 Vet waarvan Verzadigd g 0,1 0,1 0,1 Voedingsvezel - g 0,8 0,8 0,6 Natrium g 0,14 0,14 0,11 Salt as NaCl g 0,35 0,36 0,28 Nutrients Attribuut Guideline Daily Amount % GDA synonym Energie kj DVR Energie kcal DVR Eiwitten DVR Koolhydraten 260 <1 DVR Koolhydraten waarvan Suikers 90 <1 DVR Vet 70 <1 DVR Vet waarvan Verzadigd 20 <1 DVR Salt as NaCl 6 5 DVR

6 Spec / Rev IS / 2 Page 6 of 6 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 09-Jan-2013 Specification Type CON GDA-Reference Intake *GDA=Referentie-inname van een gemiddelde volwassene (8400kJ/2000kcal) On Pack Nutrition Information [As Prepared] On Pack Nutr Data 1 Typical values Attribuut Eenheid per 100g as prep per 100ml as prep per Serving Energie kj kj Energie kcal kcal Eiwitten g Koolhydraten g 1,0 1,0 0,8 Koolhydraten waarvan Suikers g 1,0 1,0 0,8 Vet g 0,3 0,3 0,2 Vet waarvan Verzadigd g 0,1 0,1 0,1 Voedingsvezel - g 0,8 0,8 0,6 Salt as NaCl g 0,35 0,36 0,28 On Pack Nutr Data 2 Nutrients Attribuut Guideline Daily Amount % GDA synonym Energie kj DVR Energie kcal DVR Eiwitten DVR Koolhydraten 260 <1 DVR Koolhydraten waarvan Suikers 90 <1 DVR Vet 70 <1 DVR Vet waarvan Verzadigd 20 <1 DVR Salt as NaCl 6 5 DVR GDA-Reference Intake *GDA=Referentie-inname van een gemiddelde volwassene (8400kJ/2000kcal) Contact Details Company Contact Information Unilever Food Solutions Unilever Belgium Humaniteitslaan 292 Bld de l'humanité B-1190 Brussels Tel 0800/16121 wwwunileverfoodsolutionsbe info@unileverfoodsolutionsbe Unilever Food Solutions Postbus BG Rotterdam Tel wwwunileverfoodsolutionsnl info@unileverfoodsolutionsnl Lokale informatie EAN CU: EAN DU: MRDR:

Unilever Food Solutions - Productspec

Unilever Food Solutions - Productspec Page 1 of 5 Algemene informatie Description 3L Product Name Country Brand Name Product Name Netherlands Belgium Portugal Legal Description Country Descriptive Name Netherlands Belgium Dressing au Yaourt

More information

Unilever Food Solutions - Productspec

Unilever Food Solutions - Productspec Spec / Rev 66355389IS / 1 Description Honey Mustard 3L BNL FIN/ FIC 18899202 Page 1 of 5 Frame Id / Rev G-FOODS-CON-GLOBAL / 15 Last Modified By Perrine Delince Planned Eff 23-Jan-2013 Specification Type

More information

UFS Productspecification

UFS Productspecification Spec / Rev 66379391IS / 3 Page 1 of 5 Frame Id / Rev G-FOODS-CON-GLOBAL / 21 Last Modified By Sanja Stojkovic Planned Eff 27-Nov-2014 Specification Type CON Algemene informatie Description Lipton Roseship

More information

UFS Productspecification

UFS Productspecification Spec / Rev 66379378IS / 3 Page 1 of 5 Frame Id / Rev G-FOODS-CON-GLOBAL / 21 Last Modified By Beata Weychan Planned Eff 13-Jun-2015 Specification Type CON Algemene informatie Description Lipton Groene

More information

Unilever Food Solutions - Productspec

Unilever Food Solutions - Productspec Page 1 of 6 Algemene informatie Additional Regional Information Registry No. FIC Register Register Type Omschijving Description Tomaten basis voor soep en saus, koude bereiding/base Tomatée pour veloutés

More information

1. Information. 2. Picture of the product. Versiedatum: 11-02-14 Versie 1.0 Pagina: 1 van 5. 510112-510113 PK Tomberry red and yellow (28-08-2014).

1. Information. 2. Picture of the product. Versiedatum: 11-02-14 Versie 1.0 Pagina: 1 van 5. 510112-510113 PK Tomberry red and yellow (28-08-2014). Pagina: 1 van 5 Article name: Tomberry Red Tomberry Yellow Enrico-article no: 510112 510113 Date: 26-08-2014 Filled in by (name): Signature: Damiët van den Bergh 1. Information Certificate: BRC Enrico

More information

PRODUCT INFORMATION SHEET

PRODUCT INFORMATION SHEET PRODUCT INFORMATION SHEET 1. Company profile / Production site LIMELCO NV Street GENKERBAAN 75 City Country BELGIUM Sanitary code BE M 169 EC Name Telephone Fa Email Commercial Carin Van de Director Laar

More information

Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION.

Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION. Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION. 1. Description: Whole Black Peppercorns (Piper nigrum L.) ground into a powder, which has undergone no fumigation or irradiation treatment.

More information

TECHNICAL ISSUES ON NUTRITION LABELLING ROUNDING RULES

TECHNICAL ISSUES ON NUTRITION LABELLING ROUNDING RULES TECHNICAL ISSUES ON NUTRITION LABELLING ROUNDING RULES BACKGROUND Rounding nutrient values is one of the steps in formulating nutrition labels. It involves the work of translating the results of nutrient

More information

1. Name of the product

1. Name of the product Pagina: 1 van 6 Enrico article nr: 140854 Date: 25-03-2014 Signature ARTICLE NAME: Babaganoush Supplier: Enrico BV Contact: Annemieke Roos- Schaap E-mail: specifications@enrico.nl Telephone nr: + 31 (0)20

More information

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the

More information

National Food Safety Standard Standard for nutrition labelling of prepackaged foods

National Food Safety Standard Standard for nutrition labelling of prepackaged foods National Standards of People s Republic of China GB 28050 2011 National Food Safety Standard Standard for nutrition labelling of prepackaged foods (Nota: traducción no oficial) Issued on: 2011-10-12 Implemented

More information

Food and drink labelling: A tool to encourage healthier eating

Food and drink labelling: A tool to encourage healthier eating Food and drink labelling: A tool to encourage healthier eating Seeing the energy, fat, sugars and salt in a food at a glance can help patients check and compare similar products and choose those with lower

More information

GUIDANCE DOCUMENT FOR COMPETENT AUTHORITIES FOR THE CONTROL OF COMPLIANCE WITH EU LEGISLATION ON:

GUIDANCE DOCUMENT FOR COMPETENT AUTHORITIES FOR THE CONTROL OF COMPLIANCE WITH EU LEGISLATION ON: EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL December 2012 GUIDANCE DOCUMENT FOR COMPETENT AUTHORITIES FOR THE CONTROL OF COMPLIANCE WITH EU LEGISLATION ON: Regulation (EU) No 1169/2011

More information

TECHNICAL GUIDANCE ON NUTRITION LABELLING

TECHNICAL GUIDANCE ON NUTRITION LABELLING TECHNICAL GUIDANCE ON NUTRITION LABELLING INTRODUCTION Purpose This Guidance explains the nutrition-related requirements under Regulation (EU) No. 1169/2011 on the provision of food information to consumers

More information

TECHNICAL GUIDANCE NOTES ON NUTRITION LABELLING AND NUTRITION CLAIMS (Draft) Introduction 1-2. Objective of Legislative Amendment 4-6

TECHNICAL GUIDANCE NOTES ON NUTRITION LABELLING AND NUTRITION CLAIMS (Draft) Introduction 1-2. Objective of Legislative Amendment 4-6 TECHNICAL GUIDANCE NOTES ON NUTRITION LABELLING AND NUTRITION CLAIMS (Draft) CONTENT Paragraph Introduction 1-2 Disclaimer 3 Objective of Legislative Amendment 4-6 Definitions 7 Nutrition Labelling Coverage

More information

Ha-Lactase 5200 Product Information

Ha-Lactase 5200 Product Information Description Ha-Lactase 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase). It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast

More information

PRODUCT DATA SHEET Last changed on: 10.07.2014 Replaces version from: BOTER SUIKERWAFEL 2,4KG

PRODUCT DATA SHEET Last changed on: 10.07.2014 Replaces version from: BOTER SUIKERWAFEL 2,4KG SM www.csmbaking.com PRODUT DATA SHEET Last changed on: 10.07.2014 Replaces version from: BOTER SUIKERWAFEL 2,4KG MATERIAL ODES ompany Product code SM BENELUX BV 26825 LEGAL NAME Name of the food: Bakery

More information

Food Safety Guidance for Farmers Markets

Food Safety Guidance for Farmers Markets Food Safety Guidance for Farmers Markets Anyone selling food or drink from a market stall must comply with food hygiene legislation. Foods which are categorised as high risk include cooked meats, fish

More information

This quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams.

This quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams. This quick guide provides a summary of food safety and labelling advice for small scale home producers of chutneys, pickles, flavoured oils and jams. General Food Safety Advice Registration Food business

More information

Labelling issues relating to fats and oils a global perspective

Labelling issues relating to fats and oils a global perspective Labelling issues relating to fats and oils a global perspective Kath Veal Business Manager Regulatory and Technical Consultancy Services Leatherhead Food International Why is Labelling Information Important?

More information

Honey & Jam Labelling. David Gregory Bridgend CBC Trading Standards

Honey & Jam Labelling. David Gregory Bridgend CBC Trading Standards Honey & Jam Labelling David Gregory Bridgend CBC Trading Standards Legislation Food Safety Act 1990 Regulation (EU) 1169/2011 Food Information (Wales) Regulations 2014 Honey (Wales) Regulations 2003 Jam

More information

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars.

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars. fiber fit for all! F ibersol- HS has been specially designed for applications where replacing liquid honey and sugar to reduce calories and adding fiber are beneficial! what is Fibersol-HS? Fibersol -HS

More information

Nutrition Labelling Directory of Nutrition Facts Table Formats. Draft for Canada Gazette Part I Consultation

Nutrition Labelling Directory of Nutrition Facts Table Formats. Draft for Canada Gazette Part I Consultation Nutrition Labelling Directory of Nutrition Facts Table Formats Draft for Canada Gazette Part I Consultation Contents Legend.............................................................................4

More information

PRODUCT DATA SHEET Last changed on: 28.11.2014 Replaces version from: EAN code: 8712398038917 PETIT CROLINES ZALM

PRODUCT DATA SHEET Last changed on: 28.11.2014 Replaces version from: EAN code: 8712398038917 PETIT CROLINES ZALM SM www.csmbaking.com PRODUT DATA SHEET Last changed on: 28.11.2014 Replaces version from: PETIT ROLINES ZALM MATERIAL ODES ompany Product code SM BENELUX BV 23891 SM DEUTSHLAND GMBH 8712398038917 LEGAL

More information

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES FOOD LABELS Food Nacho chips label Although one serving of chips (1 ounce) meets the calorie guideline, 3 ounces of chips

More information

The Food Information Regulations 2013

The Food Information Regulations 2013 www.defra.gov.uk The Food Information Regulations 2013 Guide to compliance November 2012 Crown copyright 2012 You may re-use this information (not including logos) free of charge in any format or medium,

More information

PRODUCT SPECIFICATION Private Label Product: Aardappel salade

PRODUCT SPECIFICATION Private Label Product: Aardappel salade 1. ENERAL DETAILS Product title and contents: Legal name: Supplier: Bieze Label Commodity code (cons. unit): Commodity code (trade unit): Article number 50701 8711145507010 1 kg 8711145507010 50706 8711145507065

More information

Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3

Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3 MULTIPLE CHOICE QUESTION PAPER Paper number APNU3.0 Please insert this reference number in the appropriate boxes on your candidate answer sheet Title MOCK PAPER Time allocation 50 minutes Level 3 Applying

More information

Product Information: PediaSure

Product Information: PediaSure Product Information: PediaSure 1 of 5 PEDIASURE is a source of Complete, Balanced Nutrition especially designed for the oral feeding of children 2 to 13 years of age. May be used as the sole source of

More information

Compendium of Templates for Nutrition Facts Tables

Compendium of Templates for Nutrition Facts Tables Health Canada Santé Canada Compendium of Templates for Tables Table of Contents Introductory Notes...................................... iv 1. Standard Format........................................ 1

More information

Food Composition Database Activities Portugal

Food Composition Database Activities Portugal Food Composition Database Activities Portugal Maria da Graça Dias, Luísa Oliveira Departamento de Alimentação e Nutrição (DAN), Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. (INSA) Av. Padre Cruz,

More information

DIABETES & HEALTHY EATING

DIABETES & HEALTHY EATING DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar

More information

CODEX STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987. This standard applies to the composition and labelling of follow-up formula.

CODEX STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987. This standard applies to the composition and labelling of follow-up formula. CODEX STAN 156-1987 Page 1 of 9 CODEX STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987 1. SCOPE This standard applies to the composition and labelling of follow-up formula. It does not apply to foods

More information

6mm Sliced British Red Onion

6mm Sliced British Red Onion Head Office : The Old Grammar School, 3-7 Market Square, Amersham, Bucks. HP7 ODF Tel: (44) 1494 434600 Fax: (44) 1494 434435 Email: roddy@foodnet.ltd.uk Rhys@foodnet.ltd.uk Product Specification 6mm Sliced

More information

Healthy Foods for my School

Healthy Foods for my School yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place

More information

FINISHED PRODUCT SPECIFICATION. AB World Foods Contact details. Supplier details

FINISHED PRODUCT SPECIFICATION. AB World Foods Contact details. Supplier details Lokalizacja: ABF Kod: NTech019-F01 Liczba stron: 1 / 10 1.Product Details FINISHED PRODUCT SPECIFICATION Product code 020294 Product name Reggae Reggae Sauce Brand Levi Roots Product size 1ltr Product

More information

FULL BREAKFAST CONTINENTAL BREAKFAST

FULL BREAKFAST CONTINENTAL BREAKFAST Start your day the right way with our new Premier Inn Breakfast. Choose as much as you like from our Full and Continental selections. Only 8.99 Make a fresh start with our new and improved Continental

More information

RELEVANT HACCP CHARTS: All HACCP Charts

RELEVANT HACCP CHARTS: All HACCP Charts 4.31(a) RELEVANT HACCP CHARTS: All HACCP Charts ALLERGEN MANAGEMENT HOUSE RULES Why is it important to manage allergens? Some people have a sensitivity to certain foods that non-sufferers would find harmless.

More information

takes a new course in its

takes a new course in its IKEA takes a new course in its food offering IKEA takes a new course in its food offering Veggie balls first of new nutritious and sustainable offerings (Conshohocken, PA April 8, 2015) Today IKEA starts

More information

GLUTEN FREE LOAVES. O Doughs product specifications THIS PIZZA KIT IS CERTIFIED HAS BEEN CERTIFIED SANS

GLUTEN FREE LOAVES. O Doughs product specifications THIS PIZZA KIT IS CERTIFIED HAS BEEN CERTIFIED SANS LIKE EVERY EVERY O DOUGHS O DOUGHS PRODUCT PRODUCT, THIS PIZZA KIT IS CERTIFIED HAS BEEN CERTIFIED SANS GLUTEN FREE O Doughs product specifications LOAVES Baked from scratch with flax, potato, tapioca,

More information

Determination of Specific Nutrients in Various Foods. Abstract. Humans need to consume food compounds such as carbohydrates, proteins, fats,

Determination of Specific Nutrients in Various Foods. Abstract. Humans need to consume food compounds such as carbohydrates, proteins, fats, Determination of Specific Nutrients in Various Foods Abstract Humans need to consume food compounds such as carbohydrates, proteins, fats, and vitamins to meet their energy requirements. In this lab, reagents

More information

Kaasimport Jan DUPONT nv Lieven Bauwensstraat 9 8200 BRUGGE Tel : +32/(0)50.45.15.55 Fax : +32/(0)50.31.84.84

Kaasimport Jan DUPONT nv Lieven Bauwensstraat 9 8200 BRUGGE Tel : +32/(0)50.45.15.55 Fax : +32/(0)50.31.84.84 PRODUCTSPECIFICATION Page 1 / 6 1. PRODUCT Productname (101) : Castello blue Articlecode supplier (102) : 10202 Country of origin (production) (103) : Denmark Country of provenance (invoice) (104) : Intrastat.

More information

Oat flakes fine organic 25kg

Oat flakes fine organic 25kg Date of creation 17032014 Date of design 04122015 Date of printing 04122015 Page 1 / 6 FINISHED PRODUCT SPECIFICATION Brand name Oat flakes fine organic 25kg GNCode Recipe code 12011 Recipe Version 1 EANcode

More information

Food Information Regulation Fair Information Practices Mandatory Particulars Field of Vision Allergens Durability Nutr

Food Information Regulation Fair Information Practices Mandatory Particulars Field of Vision Allergens Durability Nutr Food Information Regulation Fair Information Practices Mandatory Particulars Field of Vision Allergens Durability Nutr Declaration Labelling Country of Origin Nutrition Information Communication Distance

More information

Foods with a high fat quality are essential for healthy diets. Dr. H. Zevenbergen Unilever Research&Development

Foods with a high fat quality are essential for healthy diets. Dr. H. Zevenbergen Unilever Research&Development Foods with a high fat quality are essential for healthy diets Dr. H. Zevenbergen Unilever Research&Development Agenda Main dietary sources of fat Basic technology and production of oils, margarines and

More information

Nonalcoholic Fatty Liver Disease. Dietary and Lifestyle Guidelines

Nonalcoholic Fatty Liver Disease. Dietary and Lifestyle Guidelines Nonalcoholic Fatty Liver Disease Dietary and Lifestyle Guidelines Risk factors for NAFLD Typically, but not always seen in patients who are overweight. May have Diabetes and or insulin resistance high

More information

Legend of Nutritional Characteristics / Legende der Nährwertcharakteristika / Légende des caractéris

Legend of Nutritional Characteristics / Legende der Nährwertcharakteristika / Légende des caractéris Scheda Tecnica di Prodotto / Technical Product Specification / Fiche technique de produit 1000001798 TAGLIATELLE IQF FRESH 4X1KG Trade Unit Info TU Code TU Description Case Barcode Case Width (mm) Case

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

Carbohydrate Counting

Carbohydrate Counting Carbohydrate Counting Carbohydrate When carbohydrates; sugars & starches are digested, they break down to form glucose in the blood stream. Your quick acting insulin dose can be based on how much carbohydrate

More information

TEFF PRODUCT SPECS FOR TEFF-FLOUR MADE OUT OF STEAM TREATED TEFF-GRAIN/FLAKES HEALTHY GRAINS BV

TEFF PRODUCT SPECS FOR TEFF-FLOUR MADE OUT OF STEAM TREATED TEFF-GRAIN/FLAKES HEALTHY GRAINS BV TEFF PRODUCT SPECS FOR TEFF-FLOUR MADE OUT OF STEAM TREATED TEFF-GRAIN/FLAKES HEALTHY GRAINS BV PRODUCT SPECIFICATION STEAM TREATED TEFF-FLOUR codes flour TEFFFLAKEFLOUR : Gluten free flour made out of

More information

UTI CAT FOOD COMPARISON CHART

UTI CAT FOOD COMPARISON CHART UTI CAT FOOD COMPARISON CHART believes that urinary tract infections, crystals and kidney problems in today s cat are due mainly to excessive minerals consumed by our cats as they age. Once you cat reaches

More information

CAPRI MARGARINE. Yeast & Mould (CFU/gram) Coliform (CFU/gram) Aerobic Plate Count (CFU/gram) E.coli (0157/H7) (per gram)

CAPRI MARGARINE. Yeast & Mould (CFU/gram) Coliform (CFU/gram) Aerobic Plate Count (CFU/gram) E.coli (0157/H7) (per gram) Product Information AVAILABLE PACK SIZES: CASE- 36/ 454G PALLET CONFIGURATION: 50 units per pallet 10 units per layer - 5 layers PALLET DIMENSIONS: LxHxW: 122 CM x 135 CM x 102 CM 48 IN x 53 IN x 40 IN

More information

VITAL Calculator v2.x.y : Worked Examples

VITAL Calculator v2.x.y : Worked Examples VITAL Calculator v2.x.y : Worked Examples Contents Helpful hints for using the VITAL Calculator (i) Accessing the VITAL Calculator (ii) Downloading the VITAL Calculator (iii) Opening the VITAL Calculator

More information

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT

More information

Nutrition Requirements

Nutrition Requirements Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of

More information

Understanding how Big Data can help nutrition professionals market good health to consumers

Understanding how Big Data can help nutrition professionals market good health to consumers Understanding how Big Data can help nutrition professionals market good health to consumers Julie Meyer, RDN Founder, Eat Well Global, Inc Presented at: FoodMatters Live London, UK November 20, 2014 What

More information

Overview and Application of Food Labelling and Information Requirements

Overview and Application of Food Labelling and Information Requirements Overview and Application of Food Labelling and Information Requirements User Guide To Standard 1.2.1 Labelling and Other Information Requirements November 2011 1 Background Food Standards in Australia

More information

Allergen Labelling: Exemptions & May be Present VITAL Phase 2

Allergen Labelling: Exemptions & May be Present VITAL Phase 2 Allergen Labelling: Exemptions & May be Present VITAL Phase 2 Allergen Bureau Seminar, April 2013 Julie Newlands & Georgina Christensen Quick history of VITAL! 2002: ANZFSC Standard 1.2.3 -mandatory labelling

More information

Evolution of Risk Assessment of Food Allergens

Evolution of Risk Assessment of Food Allergens Evolution of Risk Assessment of Food Allergens Simon Brooke-Taylor PhD ILSI Seminar "Food Allergens Science & Challenges for Southeast Asia" 7 April 2015 Allergens of concern Cereals containing gluten

More information

1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. 2. (U4C1L4:G13) Another name for fiber in a diet is.

1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. 2. (U4C1L4:G13) Another name for fiber in a diet is. Cadet Name: Date: 1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. A) True B) False 2. (U4C1L4:G13) Another name for fiber in a diet is. A) vegetables B) laxative C) fruit D)

More information

Prototype Food and Nutrient Database for Dietary Studies: Branded Foods Database for Public Health. Proof of Concept DOCUMENTATION

Prototype Food and Nutrient Database for Dietary Studies: Branded Foods Database for Public Health. Proof of Concept DOCUMENTATION Prototype Food and Nutrient Database for Dietary Studies: Branded Foods Database for Public Health Proof of Concept DOCUMENTATION U.S. Department of Agriculture Agricultural Research Service Beltsville

More information

Paediatric Diabetes: Carbohydrate counting

Paediatric Diabetes: Carbohydrate counting Department of Nutrition and Dietetics Paediatric Diabetes: Carbohydrate counting Everyone with diabetes need to be careful about the foods they eat to ensure that their blood glucose levels stay as close

More information

Daily Diabetes Management Book

Daily Diabetes Management Book 01 Daily Diabetes Management Book This book belongs to Name Address Your Diabetes Health Care Team Telephone Numbers Primary Doctor Diabetes Educator Specialist Dietitian/Nutritionist Pharmacy Insurance

More information

Canada s Food Guide Jeopardy

Canada s Food Guide Jeopardy Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous

More information

PATIENT INFORMATION LEAFLET: CENTRUM. Read the contents of this leaflet carefully before you start using CENTRUM, because it

PATIENT INFORMATION LEAFLET: CENTRUM. Read the contents of this leaflet carefully before you start using CENTRUM, because it PATIENT INFORMATION LEAFLET: CENTRUM Page 1 of 7 This leaflet tells you about CENTRUM tablets. Read the contents of this leaflet carefully before you start using CENTRUM, because it contains important

More information

Section C. Diet, Food Production, and Public Health

Section C. Diet, Food Production, and Public Health This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. Your use of this material constitutes acceptance of that license and the conditions of use of materials on this

More information

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2 Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four

More information

OVERVIEW. In summary the document comprises:

OVERVIEW. In summary the document comprises: Regulations Relating to the Labelling and Advertising of Foodstuffs R146 of 1 st March 2010, as amended by R1091 of 19 November 2010 SUMMARY March 2011 OVERVIEW This piece of legislation is relevant to

More information

Presentation Prepared By: Jessica Rivers, BASc., PTS

Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What

More information

Overview. Nutritional Aspects of Primary Biliary Cirrhosis. How does the liver affect nutritional status?

Overview. Nutritional Aspects of Primary Biliary Cirrhosis. How does the liver affect nutritional status? Overview Nutritional Aspects of Primary Biliary Cirrhosis Tracy Burch, RD, CNSD Kovler Organ Transplant Center Northwestern Memorial Hospital Importance of nutrition therapy in PBC Incidence and pertinence

More information

Your Cholesterol Lowering Guide

Your Cholesterol Lowering Guide 1 Your Cholesterol Lowering Guide Cholesterol plays a vital role in the day-to-day functioning of your body. However, too much cholesterol in the blood can affect your heart health. The good news is that

More information

What is Front-of-Pack Labelling?

What is Front-of-Pack Labelling? What is Front-of-Pack Labelling? 1 Codex Committee on Food Labelling FAO/WHO Information Meeting on Front-of-Pack Nutrition Labelling Charlottetown PEI, May 11, 2012 Mary R. L Abbé, PhD Earle W. McHenry

More information

Eating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator

Eating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well

More information

Dietetics. Advice on. Healthy Eating for Lowering Cholesterol

Dietetics. Advice on. Healthy Eating for Lowering Cholesterol Dietetics Advice on Healthy Eating for Lowering Cholesterol 41 What is blood cholesterol? A waxy, fat-like substance in the blood Made by the liver and also comes from food Important for building and maintenance

More information

Let s Talk Oils and Fats!

Let s Talk Oils and Fats! Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session

More information

10284 2471641 All But Gluten FS ABG Gluten-Free Sliced White Loaf 500g 6. 10285 2471664 All But Gluten FS ABG Loaf Gluten-Free Whole Grain 600g 6

10284 2471641 All But Gluten FS ABG Gluten-Free Sliced White Loaf 500g 6. 10285 2471664 All But Gluten FS ABG Loaf Gluten-Free Whole Grain 600g 6 Product Code Sysco Code WESTON Brand Product Description Units per Case 10284 2471641 All But Gluten FS ABG Gluten-Free Sliced White Loaf 500g 6 10285 2471664 All But Gluten FS ABG Loaf Gluten-Free Whole

More information

Welcome! We give you vegetarian frankfurter sausages, sliced, tofu and fried products.

Welcome! We give you vegetarian frankfurter sausages, sliced, tofu and fried products. Welcome! We give you vegetarian frankfurter sausages, sliced, tofu and fried products. All our products are vegan and have always been known for their reliable quality and exceptional taste. All Polsoja

More information

Update on Food Information Law

Update on Food Information Law Update on Food Information Law Craig Simpson, Senior European Legal Advisor Food Matters Live 18 November 2014, London Outline New requirements under Food Information Regulation (1169/2011) Specific clean

More information

A guide to the Food Standards Code labelling requirements for food businesses

A guide to the Food Standards Code labelling requirements for food businesses A guide to the Food Standards Code labelling requirements for food businesses December 2013 TABLE OF CONTENTS 1. Definitions and Acronyms... 2 2. Food for retail sale... 3 2.1 Exemptions for labelling

More information

Eat More, Weigh Less?

Eat More, Weigh Less? Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without

More information

User Guide. Standard 1.2.4 Labelling of Ingredients. December 2013. Ingredient Labelling of Foods

User Guide. Standard 1.2.4 Labelling of Ingredients. December 2013. Ingredient Labelling of Foods Ingredient Labelling of Foods User Guide to Standard 1.2.4 Labelling of Ingredients December 2013 Ingredient Labelling of Foods Contents Background... 2 Food Standards in Australia and New Zealand... 2

More information

Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade)

Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade) NAME: SECTION: Diet Analysis Project (DAP) using NutritionCalc Plus 3.2 (NC+) FSHN 150 Section 2 Spring 2010 (12% of Final Grade) DUE by 5:00 PM, on Fri, March 5. Bring to class or 216 Gifford. Computer

More information

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels.

It is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels. Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.

More information

Boost Juice Nutritional Smoothie Creation Taste Test Lab

Boost Juice Nutritional Smoothie Creation Taste Test Lab Boost Juice Nutritional Smoothie Creation Taste Test Lab Day 1 - Part A (Taste Test Competition) Goal - Come up with recipe for the world s best tasting, nutritional smoothie and understand the benefits

More information

Participant Group Nutrition Education outline: Get the Skinny on Milk

Participant Group Nutrition Education outline: Get the Skinny on Milk Participant Group Nutrition Education outline: Get the Skinny on Milk Lesson Plan adapted from California WIC This group NE outline uses a facilitated discussion format, including a tasting activity. Select

More information

Using the Nutrition Facts Label

Using the Nutrition Facts Label Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy

More information

U.S. Cholesterol Guidelines and Government Food Programs

U.S. Cholesterol Guidelines and Government Food Programs U.S. Cholesterol Guidelines and Government Food Programs Jay Hirschman, M.P.H., C.N.S. Director, Special Nutrition Staff Office of Research and Analysis Food and Nutrition Service, USDA Life Science Research

More information

GLUTEN LABELLING BEST PRACTICE:

GLUTEN LABELLING BEST PRACTICE: Click headings to navigate Labelling Cereals Containing GLUTEN LABELLING BEST PRACTICE: HOW TO LABEL PRE-PACKED FOODS WHICH INCLUDE CEREALS CONTAINING GLUTEN. In partnership with: June 2015. Version 1

More information

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary

More information

Advanced Carbohydrate Counting

Advanced Carbohydrate Counting Advanced Carbohydrate Counting Living Well with Your Health Conditions What is Carbohydrate Counting? Carbohydrate counting focuses on the amount of carbohydrate (carbs) in your diet. Carbohydrate is the

More information

The Five Food Groups and Nutrition Facts

The Five Food Groups and Nutrition Facts session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This

More information

Healthy Eating After 50

Healthy Eating After 50 National Institute on Aging AgePage Healthy Eating After 50 Food just doesn t taste the same anymore. I can t get out to go shopping. I m just not that hungry. Sound familiar? These are a few common reasons

More information

Eating more fibre. This handout provides you with tips on how to increase the amount of fibre in your diet.

Eating more fibre. This handout provides you with tips on how to increase the amount of fibre in your diet. Eating more fibre This handout provides you with tips on how to increase the amount of fibre in your diet. Why do I need fibre in my diet? Fibre in the diet is important for good health. Fibre can promote

More information

Carbohydrate Counting

Carbohydrate Counting Carbohydrate Counting This booklet is designed to provide information on carbohydrate counting for people managing their diabetes with insulin This booklet was given to you by: Name: Contact Tel No: Introduction

More information

Making Healthy Food Choices. Section 2: Module 5

Making Healthy Food Choices. Section 2: Module 5 Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How

More information

Nutrition Information from My Plate Guidelines

Nutrition Information from My Plate Guidelines Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information

More information

GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS

GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS 1 Labelling of Prepackaged Foods (CODEX STAN 1-1985) GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS CODEX STAN 1-1985 1. SCOPE This standard applies to the labelling of all prepackaged foods to

More information

Nutritious & Hearty Recipes

Nutritious & Hearty Recipes Nutritious & Hearty Recipes Nutrition Tips Pork is a leading dietary source of Thiamin, or vitamin B1. Thiamin builds and repairs nerves and muscles, maintains an appetite and helps to release energy from

More information

Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I

Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science

More information