Criteria for the GOOD FOOD LOGO Zambia

Criteria for theGOOD FOOD LOGO

Zambia

FOOD AND NUTRITION

THE NATIONAL

COMMISSION OF ZAMBIA

FOOD AND NUTRITION

THE NATIONAL


Criteria for the GOOD FOOD LOGOZambia

Contents

1 Introduction

2 What is the Good Food Logo

3 Procedure for application for the Good Food Logo

4 Product categories

5 Nutrient criteria for each product category

A healthy diet helps to protect against all types of malnutrition, as well as diseases such as diabetes, stroke, cancer and heart disease. Unhealthy diets and lack of physical activity are leading global risks for health. The increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats, sugars and salt, and many people do not eat enough fruit, vegetables and food rich in dietary fibre such as whole grains.

The basic principles of a healthy diet as recommended by the World Health Organization (WHO) include the following;

Fruits, vegetables, legumes, nuts and whole grains

At least 400 grams of fruits and vegetables per day

Less than 10% of total energy intake from free sugars

Less than 30% of total energy intake from fats

Less than 5 grams of salt

Introduction

Criteria for the GOOD FOOD LOGO Zambia

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The Good Food Logo is a voluntary logo established to contribute to reducing the prevalence of malnutrition and the prevalence of diseases such as diabetes, cardiovascular diseases and cancers. The Good Food Logo aims to help consumers to make an informed decision to make healthier food choices and it aims to encourage companies to develop or reformulate foods that have a healthier food composition. The Good Food Logo will benefit companies as it enhances brand recognition, and the GFL can be leveraged to promote their products.

The Good Food Logo is based on a set of criteria for each food category. The product criteria, based on international dietary guidelines from the World Health Organization (WHO), is category specific and considers the levels of saturated and trans fatty acids, sugar, salt, dietary fibre, energy and micronutrients in foods and beverages. The criteria are established by a technical committee under the guidance of the National Food and Nutrition Commission and are reviewed on an annual basis by a national scientific committee.

Foods will only be considered for carrying the logo when national regulations concerning food safety are as regulated by the Zambian Bureau of Standards (ZABS) in order to ensure the safety of any product carrying the logo.

The Good Food Logo is an initiative of the Government of Zambia and the SUN Business Network (SBN). The National Food and Nutrition Commission (NFNC) is responsible for overseeing the implementation of the Good Food Logo and the Zambia Bureau of Standards responsible for the testing and certification of foods. The SBN is a global stakeholder network in the Scaling Up Nutrition (SUN) Movement. It aims to harness the expertise, reach and market impact of the private sector to improve nutrition for consumers. Globally, the SBN is convened by the United Nations World Food Programme (WFP) and the Global Alliance for Improved Nutrition (GAIN), while in Zambia, the SBN is convened by the NFNC and WFP, with financial support from Irish Aid, the Bill and Melinda Gates Foundation and GAIN.

What is the Good Food Logo

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Food producers who wish to use the Good Food Logo on their products will need to apply with the Zambia Bureau of Standards. ZABS will conduct the nutrient analysis and assess whether the product fits within the criteria as set for the Good Food Logo.

Food processor applies for Good Food Logo by submitting application to ZABS. Application form can be downloaded from www.gfl.org

ZABS tests products for GFL criteria. The results of the nutrient analysis are valid for five years.

ZABS certifies GFL to products based on criteria and results of nutrient analysis

Procedures for application for the Good Food Logo

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Product categories

The following food categories are eligible for the Good Food Logo:

1. Cereal and tubers

2. Fruits, vegetables and legumes.

3. Nuts and seeds

4. Meat, fish poultry, eggs, insects, meat substitutes

5. Dairy

6. Oils, fats and fat containing spreads

7. Meals and meal components

8. Snacks (pastry, ice cream, sweet and savoury snacks)

9. Bread toppings and spreads

10. Beverage

11. Water

12. All other products

Food products containing more than 0.5% alcohol, food supplements, products for use under medical supervision and foods for children under the age of one year are excluded for application for the Good Food Logo.

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To be eligible for the Good Food Logo, a food product must fulfil criteria for energy, saturated fatty acids, trans fatty acids, salt, sugar and dietary fibre. In addition, each food needs to meet the criteria set for either one or two out of the six micronutrients (vitamin A, folic acid, vitamin B12 Calcium, iron and zinc), depending on the product category.

The criteria for the six micronutrients are provided in Table 1. In the following section, you will find the nutrition criteria for each product category.

Table 1. Micronutrient criteria for solids and liquids

Nutrient criteria for each product category

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6. Nutrient criteria for each product category To be eligible for the Good Food Logo, a food product must fulfil criteria for energy, saturated fatty acids, trans fatty acids, salt, sugar and dietary fibre. In addition, each food needs to meet the criteria set for either one or two out of the six micronutrients (vitamin A, folic acid, vitamin B12 Calcium, iron and zinc), depending on the product category.

The criteria for the six micronutrients are provided in Table 1. In the following section, you will find the nutrition criteria for each product category.

Table 1. Micronutrient criteria for solids and liquids

Vitamins Solids (per 100 g) Liquids (per 100 ml)

Vitamin A (µg RE) 120 60

Folic acid (µg) 30 15

Vitamin B12 (µg) 0.15 0.075

Calcium (mg) 120 60

Iron (mg) 2.1 1.05

Zinc (mg) 2.25 1.125

B12

K

Fe

Se

A

Zn

C B1

B3

D E

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Nutrition criteria for cereal- and tuber- based foods This category includes all unprocessed and processed grains and potatoes including rice, pasta, bread, breakfast cereals and flours.

Table 2. Nutrition criteria for cereal and tuber based foods

Category Saturated fatty acids (g/100g)

Trans fatty acids (g/100g)

Sodium (mg/100mg)

Fibre (g/100g)

Added sugar (g/100g)

Total sugar (g/100g)

Number of micronutrient criteria to fullfil

Processed potatoes & tubers

≤ 1.1 ≤ 0.1 ≤ 100 ≥ 2.7 0 ≤ 6.5 (sweet potatoes)

≤ 3.0 (other)

1

Rice ≤ 1.1 ≤ 0.1 ≤ 100 ≥ 1.8 0 1

Bread ≤ 1.1 ≤ 0.1 ≤ 450 ≥ 4.0 ≤ 4.0 ≤ 6.0 1

Pasta & noodles

≤ 1.1 ≤ 0.1 ≤ 100 ≥ 2.7 0 ≤ 3.0 1

Grains & cereal products

≤ 1.1 ≤ 0.1 ≤ 100 ≥ 5.0 ≤ 2.5 ≤ 4.5 (wheat products)

≤ 11.0 (other products)

2

Breakfast cereals

≤ 3.0 ≤ 0.1 ≤ 400 ≥ 6.0 ≤ 17.5 ≤ 19.5 2

Flour for cooking porridge & nshima

≤ 1.1 ≤ 0.1 ≤ 100 ≥ 1.5 0 2

Nutrition criteria for cereal - and tuber - based foods

Table 2. Nutrition criteria for cereal and tuber based foods

This category includes all unprocessed and processed grains and potatoes including rice, pasta, bread, breakfast cereals and flours.

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Nutrition criteria for fruits and vegetables This product category includes all types of fresh fruits, vegetables, and legumes including freshly frozen, sliced, dried fruits & vegetables, processed foods that have undergone heat processing, drying and/or the additional of ingredients and fruit juices.

Table 3. Nutrition criteria for fruits and vegetables

Category Energy (kcal/100ml)

Saturated fatty acids (g/100g)


Sodium (mg/100mg)

Fibre (g/100g)



Number of micronutrient criteria to fulfil

Fresh or frozen fruits, vegetables & legumes

All products that do not contain additions comply.

Processed & dried vegetables and fruits

≤ 1.1 ≤ 0.1 ≤ 100 ≥ 1.0 Not added

≤ 10 (vegetables)

≤ 17 (Fruits)

1

Processed & dried legumes

≤ 1.1 ≤ 0.1 ≤ 250 ≥ 3.5 ≤ 2.5 ≤ 5.7 1

Fruit juices ≤ 48 ≤ 1.1 ≤ 0.1 ≤ 100 ≥ 0.3 0 ≤ 12.0 1

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Nutrition criteria for nuts and seeds This category includes all ground and tree nuts and fruits perceived as nuts, raw as well as roasted, salted and coated, such as groundnuts, cashewnuts, sunflower seeds and peanut butter.

Table 4. Nutrition criteria for nuts and seeds



Sodium (mg/100mg)

Fibre (g/100g)




Fresh & processed nuts & seeds

≤ 8.0 ≤ 0.1 ≤ 100 0 ≤ 7.5 2

Nutrition criteria for fruits, vegetables and legumes

Nutrition criteria for nuts and seeds

Table 3. Nutrition criteria for fruits, vegetables and legumes

Table 4. Nutrition criteria for nuts and seeds

This product category includes all types of fresh fruits, vegetables, and legumes including freshly frozen, sliced, dried fruits & vegetables, processed foods that have undergone heat processing, drying and/or the additional of ingredients and fruit juices.

This category includes all ground and tree nuts and fruits perceived as nuts, raw as well as roasted, salted and coated, such as groundnuts, cashewnuts, sunflower seeds and peanut butter.

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Nutrition criteria for meat, fish, poultry, eggs, insects and meat substitutes This category includes all types of unprocessed and processed meat, fish, edible insects and meat substitutes (such as soya chunks, and tofu)

Table 5. Nutrition criteria for meat, fish, poultry, eggs, insects and meat substitutes



Sodium (mg/100mg)

Fibre (g/100g)




Meat, poultry, eggs (unprocessed)

≤ 3.2 ≤ 0.1 ≤ 145 0 2

Processed meat, meat products & meat substitutes

≤ 5.0 ≤ 0.1 ≤ 820 ≤ 2.5 ≤ 2.5 (meat)

≤ 5.0 (meat substitutes)

2

Fresh or frozen fish, shellfish, crustaceans

≤ 4.0 ≤ 0.1 ≤ 130 0 ≤ 0.1 2

Processed fish or fish products

≤ 4.0 ≤ 0.1 ≤ 450 0 ≤ 3.0 2

Edible insects (unprocessed)

≤ 3.2 ≤ 0.1 ≤ 100 0 2

Edible insects (processed)

≤ 5.0 ≤ 0.1 ≤ 820 ≤ 2.5 2

Nutrition criteria for meat, fish, poultry, eggs, insects and meat substitutes

Table 5. Nutrition criteria for meat, fish, poultry, eggs, insects and meat substitutes

This category includes all types of unprocessed and processed meat, fish, edible insects and meat substitutes (such as soya chunks, and tofu)

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Nutrition criteria for dairy products This product category includes all types of milk and milk products and cheese and cheese products, such as milk, yogurt, coffee cream and various cheeses.

Table 6. Nutrition criteria for dairy products



Sodium (mg/100mg)

Fibre (g/100g)




Milk products

≤ 1.4 ≤ 0.1 ≤ 100 ≤ 5.0 ≤ 11.0 (milk

≤ 5.0 (milk substitutes)

2

Chees products

≤ 15,0 ≤ 0.1 ≤ 830 ≥ 1.8 0 2

Nutrition criteria for dairy products

Table 6. Nutrition criteria for dairy products

This product category includes all types of milk and milk products and cheese and cheese products, such as milk, yogurt, coffee cream and various cheeses.

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Nutrition criteria for meals and meal components This category includes all types of ready-to-cook meals that are intended for consumption as a main dish during lunch or dinner, such as pizza and frozen meals.

Table 8. Nutrition criteria for meals and meal components



Sodium (mg/100mg)

Fibre (g/100g)



Number of micronutrient criteria to fulfill

Read to eat & ready to eat cook meals

≤ 4.0 ≤ 0.15 ≤ 450 ≥ 1.2 ≤ 3.0 ≤ 10.0 2

Nutrition criteria for meals and meal components

Table 8. Nutrition criteria for meals and meal components

This category includes all types of ready-to-cook meals that are intended for consumption as a main dish during lunch or dinner, such as pizza and frozen meals.

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Nutrition criteria for oils, fats and fat containing spreads This product category includes all types of fats and oils to be used as spreads on bread or in the preparation of food, such as margarine and cooking oil.

Table 7. Nutrition criteria for oils, fats and fat containing spreads



Sodium (mg/100mg)

Fibre (g/100g)



Number of micronutrient criteria to fulfill

Oils, fats & fat containing spread

≤ 28.0 ≤ 1.0 ≤ 160 0 ≤ 1.5 1

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Nutrition criteria for snacks (pastry, ice cream, sweet and savoury snacks) This product category includes all types of sweets, savoury

Table 9. Nutrition criteria for snacks (pastry, ice cream, sweet and savory snacks)



Sodium (mg/100mg)

Total sugar (g/100g) Number of micronutrient criteria to fulfil

Snacks (pastry, ice cream, sweet & savoury snacks)

≤ 6.0 ≤ 0.4 ≤ 400 ≤ 4.0 (savoury snacks)

≤ 20.0 (ice cream)

≤ 1.0 (liquorice)

≤ 20.0 (confectionaries, baked snacks, baked snacks, pastries)

1 (ice cream)

2 (other products)

Nutrition criteria for oils, fats and fat containing spreads

Nutrition criteria for snacks (pastry, ice cream, sweet and savoury snacks)

Table 7. Nutrition criteria for oils, fats and fat containing spreads

Table 9. Nutrition criteria for snacks (pastry, ice cream, sweet and savory snacks)

This product category includes all types of fats and oils to be used as spreads on bread or in the preparation of food, such as margarine and cooking oil.

This product category includes all types of sweets, savoury.

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Nutrition criteria for bread toppings, spreads and sauces This product category includes all types of bread topping, sauces, soups and broths, such as jam, chocolate spread, pasta sauce, mayonnaise, salad dressing and gravy. Please note that it excludes products that fall under any of the above categories such as peanut butter.

Table 10. Nutrition criteria for bread toppings, spreads and sauces

Category Energy (kcal/100 ml)



Sodium (mg/100mg)




Bread toppings

≤ 350 ≤ 4.0 ≤ 0.3 ≤ 400 ≤ 30.0 ≤ 30.0 1

Meal sauces ≤ 100 ≤ 1.1 ≤ 0.1 ≤ 450 ≤ 2.5 ≤ 6.0 1

Other sauces (emulsions)

≤ 100 ≤ 4.0 ≤ 0.35 ≤ 750 ≤ 11.0 ≤ 11.0 1

Other sauces (water based)

≤ 100 ≤ 1.1 ≤ 0.1 ≤ 750 0 ≤ 25.0 1

Soups ≤ 350 ≤ 4.0 ≤ 0.35 ≤ 300 ≤ 2.5 ≤ 6.0 2

Nutrition criteria for bread toppings, spreads and sauces

Table 10. Nutrition criteria for bread toppings, spreads and sauces

This product category includes all types of bread topping, sauces, soups and broths, such as jam, chocolate spread, pasta sauce, mayonnaise, salad dressing and gravy. Please note that it excludes products that fall under any of the above categories such as peanut butter.

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Nutrition criteria for beverages This product group includes all drinks (without alcohol) except for plain water, dairy products and fruit juices.

Table 11. Nutrition criteria for beverages

Category Energy (kcal/100 ml)



Sodium (mg/100mg)

Total sugar (g/100g) Number of micronutrient criteria to fulfil

Beverages ≤ 20.0 ≤ 1.1 ≤ 0.1 ≤ 20 ≤ 5.0 1

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Nutrition criteria for water This product category includes bottled water, both carbonated and non-carbonated.

Table 12. Nutrition criteria for water



Sodium (mg/100mg)

Fibre (g/100g)




Plain water 0 0 ≤ 20 0 1

Nutrition criteria for beverages

Nutrition criteria for water

Table 11. Nutrition criteria for beverages

Table 12. Nutrition criteria for water

This product group includes all drinks (without alcohol) except for plain water, dairy products and fruit juices.

This product category includes bottled water, both carbonated and non-carbonated.

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0

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Nutrition criteria for all other products This product category applies to all foods that do not fall within any of the above-mentioned product groups.

Table 13. Nutrition criteria for all other products



Sodium (mg/100mg)



All other products ≤ 1.1 ≤ 0.1 or

≤ 1.0 en%

≤ 100 ≤ 2.5 or ≤ 10 en%

1

And

Nutrition criteria for all other products

Table 13. Nutrition criteria for all other products

This product category applies to all foods that do not fall within any of the above-mentioned product groups.

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FOOD AND NUTRITION

THE NATIONAL


Criteria for the GOOD FOOD LOGO Zambia

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