During the WORLDFOOD Warsaw Fair, which took place on 9-11 April in Warsaw, we had the opportunity to hear two speeches prepared by the staff of our Company: Mr. Maciej Wojciechowski, Head of Consulting and Training Department and Justyna Orłowska, Deputy Manager of the physico-chemical laboratory.
Maciej Wojciechowski condcuted the following lecture: Labelling of additional substances on the label against the "clean label" trend. The lecture regarded a very popular and "fashionable" trend among food producers, i.e. clean label. It consists of the elimination of the list of ingredients, additives, particularly marked with "E", which in popular opinion are associated with something unnatural.
The lecture raised, among others, the issues of food additives, including legal requirements related to their posting on the product label. The listeners learned what the additives are, for what purpose they are added to foods and what stringent requirements they must meet in order to be able to appear on the list of permitted and approved additives. There was also a presentation of a list of food products in which, according to the law, additives can not be used (such as yogurt), and numerous examples of a "clean label", consisting of replacing the actual additional substances with their natural alternatives (such as the replacement of food dyes with appropriate food products of coloring properties or the conversion of improvers / emulsifiers into enzymes which are deactivated in the manufacturing process. These examples are for us, the consumers, a positive sign that manufacturers are striving to "clean" their labels.
Justin Orłowska talked about the practical aspect of the determination and calculation of the nutritional value of food products. The aim of the lecture was to demonstrate how to calculate the total carbohydrates, digestible carbohydrates and nutritional value: i.e. energy and caloric content in food.
Total carbohydrates, absorbable carbohydrates, and the nutritional value of food is calculated based on a determination of fat, protein, water, ash, and dietary fiber. The listeners were familiarized with test methods that are used to determine the aforementioned parameters and learned the method of calculating the nutritional value of food products.