From producers to manufacturers to distributors, properly labelling food is one of the most important steps undertaken by all kinds of food businesses. Most prepackaged foods sold in Canada must have a label attached or applied disclosing the full contents of the package. Some non-prepackaged foods — for example, barbecued meats that are roasted and sold at a retail store — also require a label.
Food mislabelling refers to when a product’s label doesn’t accurately reflect its ingredients. This can be dangerous to consumers, detrimental to the company’s bottom line and damaging to the business’s reputation.
How and when does food mislabelling happen?
Several factors can lead to mislabelled foods.
Changes to the original recipe.
If an ingredient is removed or added, or the original product formulation is altered, the previous label no longer has any relevance. Labels include data such as serving sizes, nutritional facts, ratios and proportions, all of which will vary substantially if anything in the original recipe changes. Labels must accurately reflect these changes in order to meet safety standards as well as consumers’ expectations of taste.
Replacing or substituting an ingredient.
Businesses could substitute a pricey ingredient for a cheaper one, for example. Or they may replace a hard-to-get ingredient with one that’s more easily accessible. This can change the quality of the overall product, or simply render the label incorrect.
Improper cleaning or safety processes.
When a facility’s Food Safety Plan is not fully or adequately understood by employees, or general safety processes are not strictly followed, chemical, biological or physical contaminants can inadvertently get into the food item, causing a food-borne illness outbreak. Cross-contamination can also occur without proper cleaning and sanitation procedures in place. This could easily lead to food recalls, which hurt the business’s finances and reputation.
Inadequate knowledge about regulations.
Small businesses often fall into the trap of not being fully aware of regulations around labelling. This can be avoided by having regular label reviews. Certain information must be present on labels, and all labels must be accurate. Follow Canada’s Industry Labelling Tool to ensure you are meeting all labelling requirements.
Purposely mislabelling food items is a serious problem in the food industry. Producers might dilute olive oil with cheaper oils, for example, or add corn syrup to honey or fruit juices to save money, and not disclose this on labels. Purposely mislabelling foods is unethical and can also be very dangerous for consumers. A business caught mislabelling food intentionally will face legal action and fines, and damage its own reputation.
The importance of proper labelling
Everyone involved in food production needs to make an effort to ensure labels are completely accurate, 100 percent of the time. That’s because there are multiple dangers that arise from improperly labelling food items.
For instance, many Canadians have gluten allergies and sensitivities. People with Celiac disease or other less severe gluten insensitivities need to know what products contain gluten so they can be avoided. Gluten is a commonly mislabelled ingredient, and in people with these sensitivities, even a small amount of the protein can cause an immune reaction.
For those who suffer from allergies, an improperly labelled food item can lead to a very dangerous situation. An end consumer could have a severe — even fatal — allergic reaction. The allergens that account for most allergic reactions are:
- shellfish and other fish
- sesame seeds
- tree nuts (cashews, hazelnuts, pecans, etc.)
Allergic reactions have a wide range of symptoms. From hives, itchiness and swelling in mild cases, to diarrhoea and abdominal cramping, to difficulty breathing and loss of consciousness — all of this can be avoided through correct and careful labelling.
It takes only a tiny amount of an allergen to cause a severe reaction in someone with allergies. In Canada, these allergens must be properly declared on labels, including any food allergens that may have come into contact with your products or any that may have been in the production facility.
Learn more about how to implement proper allergen management safety procedures in your food business with the CIFS Guide to Allergen Management for Food Businesses.