NUTRITION

Labeling. From May 13 to 17, the FAO Codex Committee on Food Labelling (CCFL) concluded a meeting in Canada at which it discussed various regulatory proposals aimed at harmonizing front-of-package labelling at global level. Committee specialists spoke of the impact of the different labelling models in the region. While there was support for advancing in the updating of the GDA type labelling scheme, the Committee also considered a proposal from the Canadian Government concerning front-labelling of a kind designed to discourage the consumption of unhealthy ingredients – by using seals that indicate that the product is processed, high in sodium, trans fats and/or sugar. The Committee will resume its debate on this at a session scheduled for July 17 in Switzerland.

Although the FAO maintains that the labeling system should be conceived in a comprehensive way that allows member states to define their best labeling strategy, the May meeting opens the door to a change in its recommendations. So far, the guidelines on the use of nutrition labeling (CXG23-1997) cover only low-fat, low-sugar and low-sodium criteria, but do not refer to ingredients as “high in”.

The May summit committed country representatives to study the best model for dietary warnings based on scientific evidence. Decisions on which model to adopt could be taken by regional organizations in Latin America such as Mercosur and then incorporated in national legal frameworks. Currently, the countries that make up this bloc are analyzing changes in their labeling policies. The discussion in Mercosur centers around establishing a GDA type label or a black octagonal label. If there is preference for the octagonal scheme, this could lead to the promotion, at the national level, of measures to finance healthy food programs based on taxes levied on foods that carry these labels.

Next Steps

With an eye to the FAO summit to be held from July 17 to 22 this year, the Organization will advance in the preparation of a report with scientific evidence regarding the impact, consumer understanding and use of a food label on foods with high levels of sodium, trans fat and sugar.