Consumer Awareness On Food Labelling Information In Indonesia - 2015

Consumer’s Awareness on Food

Labelling Information

Halim NababanNational Agency for Drug and Food Control

Republic of Indonesia (BPOM)

Presented at ILSI SEA Region Seminar on

Understanding Consumer Science and Behaviour

Jakarta, 11 May 2015 1

1 Introduction

2

1

2

3

Food Labelling

AGENDA

4 Closing remarks

Case Study: Infant Formula Labeling

1 Introduction

3

1

2

3

Food Labelling

AGENDA

4 Closing remarks

Case Study: Infant Formula Labelling

Article 25

Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control” (article 25)

4

(1948)

Food has significant contribution to a quality life

Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life(CFS Reform Document, 2009)

5

What are the requirements of foods to achieve a quality life?

Is there equal access to the required foods in our world?

Food Safety and World Organizations

• Food safety is World Bank’s mandate (poverty

reduction)

• High economically food productions (safe and high

quality foods) contributes to poverty reduction

• Initiatives: Global Food Safety Partnership (safer

food, stronger economies, healthier world)

6

• Food safety as public health priority

• WHO Advancing Food Safety Initiatives: Strategic Plan for Food Safety, including Foodborne Zoonoses, for 2013-2022

• Food safety is an integral part of food security

• Program focus: improving safe and quality foods along food chain

Food Safety is a Shared Responsibility

Government

ConsumersProducers

All parties should play their important roles to develop food safety according to their functions, including consumers

• Unreported of food borne disease outbreaks

• Misuse of hazardous substances

• Exceeding ML of food additives and contaminants

• Poor hygiene and health behaviors

CURRENT SITUATION

• Lack of consumer awareness leads to

lack consumer participation in food

safety

• Consumer should have informed choice

when selecting foods food labeling

1 Introduction

9

1

2

3

Food Labelling

AGENDA

4 Closing remarks


10

Food Labeling

Description of the food in the form of images, text, a combination of both, or other forms that are included in the food, incorporated into, attached to, or form part of food packaging

Government Regulation Number 69/1999 on Food Labeling and Advertisements (State Gazette of the Republic of Indonesia Number 131/1999, Supplement to State Gazette Number 3867)

11

Food Labeling

• Food labeling aims to provide correct and clear information to the public about packaged food products prior to purchase and/or consumption

• Food labels must contain information on the food product correctly and not misleading

• Each individual is prohibited from providing information or statements that are not true and/or misleading

Act No 18/2012 (Indonesian Food Act) Art. 96-103

12

• Contains at least information on:

– name of the food; ingredient list; net weight /volume; name and address of manufacturer or importer; halal for those required; production date and code; best before date; registration number and code; origins

• Labels for certain processed food must include information about the designation, method of use, and / or other information that needs to be known about the impact on human healthAct No 18/2012 (Indonesian Food Act) Art. 96-103

Food Labeling

5 KEYS FOR FOOD

SAFETY

KEY 3: READ LABEL CAREFULLY

Food Labeling

• Important Aspect, so it is included in the 5 keys for food safety

• Key message: “Labels can serve as a media campaign and provide information on packaged food. Read the information listed on the label because we want food that we choose according to our wishes”

We should determine the understanding of consumer on labeling

How effective?

KEY 3:

READ LABEL CAREFULLY

1 Introduction

15

1

2

3

Food Labelling

AGENDA

4 Closing remarks


16

• Study where label is important for preparing safe infant formula

• Conducted by Directorate for Food Safety Surveillance and Extension

• Aim to look at the practices of preparation, feeding and storage of infant formula

• Survey was implemented in Central Jakarta and East Jakarta.

• Location: Posyandu and health care facilities

• Respondents: 137 mothers from 64 posyandu, 48 primary health care, 18 mothers-children hospitals, and 7 hospitals.

Study of Infant Formula Milk Powder Preparation Practices, Feeding and Storage in Household and Health

Care Facilities (2014)

17

Several Findings related to labeling

More than one third respondents rarely and do not read the label when buying infant formulas

N: 137

0

10

20

30

40

50

60

Always Often Sometimes Never

Total 57.7 6.6 16.8 19

Pe

rce

nta

ge

Reading the label

18


Best-before / Expired date, Nutrition Facts, and Preparation Instruction were of their major attention when buying

0

10

20

30

40

50

60

70

Nutritioninformation

Expired date Instruction Ingredients No more

Important (%) 18 64 12.6 5.4 0

Pe

rce

nta

ge

Information for respondent

N: 137

19


93%

7%

Knowing Storing instruction on the label

Yes

No

N: 137

83%

1%4% 12%

Follow the instruction

Always

Often

Sometimes

N: 128

93% of respondents already knew the instructions on storing. However, 17% of them do not always follow the instruction

20


77%

6%3%

14%

Following the instruction

Always

Often

Sometimes

97%

3%

Knowing Preparation Instructionon the Label

Yes

No

97% of respondents already know there are instructions on preparing. However, 33% of them do not always follow the instruction

N: 133

N: 137

21


Always72%

Often11%

Sometimes7%

Never10%

Cleaning the table before preparationN: 137

Instruction on the label mentioned that prior to preparation, table should be cleaned. 72% respondents mentioned that they always clean

the preparation table

22


Always73%

Often3%

Sometimes…

Never2%

Wash hands before preparation

N: 137

20%

78%

1% 1%

How to wash hands

Use of water

Use of waterand soap

Use of hand gel

Use of wettissues

N: 134

Washing hands is also one of information on the label, but not all respondents wash their hands before preparation. For those who wash

their hands, only 78% of respondents use water and soap

23


On the label, storage time of infant formula is not more than 2 hours.Of 137 respondents, there were 49 respondents who store their infant

formula. 45 respondents store for 2 hours and less. There were 4 respondents store more than 2 hours.

0

10

20

30

40

50

60

70

80

90

100

≤120 minutes > 120 minutes

Percentage 91.8 8.2

Pe

rce

nta

ge

Storage time for infant formula after consumed

N: 49

1 Introduction

24

1

2

3

Food Labelling

AGENDA

4 Closing remarks


Closing remarks

• Label on processed food is compulsory

• Label must provide true information and not misleading

• However, not all consumer are aware of the importance of labels

• Promotion on labeling awareness should be strengthened

25

Terima Kasih

26