As with all packaged foods, chilled foods must comply with current legislation on food labelling. The label will list not only all the ingredients in descending order by weight but will also carry a 'use by date' as well as any additional information such as the food's country of origin, cooking instructions, or the presence of allergens. All CFA members' production sites have strict regimes for handling known allergens, such as peanuts.
Where no specific legislation exists CFA recommends its members follow best practice or specific voluntary agreements or advice. For example, the Food Standards Agency (FSA) has developed criteria on the use of certain marketing terms, such as fresh and CFA recommends that its members follow the FSA advice accordingly.
Additives
UK chilled foods receive minimal processing. As temperature is the principle means of keeping the food fresh, food additives, such as preservatives, are rarely used.
Chilled foods use many different fresh ingredients in their recipes offering consumers a wider variety of choice than with some frozen and ambient foods where fresh ingredients such as fresh produce, are unsuitable for the preservation process.
Indeed, chilled foods compare very favourably with foods prepared in the home. Manufacturers aim to use ingredients and cooking methods that are found traditionally in a normal domestic kitchen. If additives are ever used, their presence is clearly marked on the label as required by current food legislation.
Nutrition information
If a nutrient content claim (i.e. low in fat, rich in calcium) is made on the label this triggers the legal requirement for nutrition labelling. CFA members voluntarily provide information on:
- The energy value of the food in kilojoules (kJ) and kilocalories (kcal)
- The amount of protein, carbohydrate and fat in grams (g)
Although optional, unless a specific claim is made, most food labels provide information on the sugar, saturated fat, fibre and sodium contents.
Information may also be provided on the amounts of saturated or polyunsaturated fats. Information has to be given as values per 100g or per 100ml of food. Values per portion size can be given as well.
