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Nutrient Levels in Foods - FAQs

May 2008

The Nutrition Information Panel (NIP) on food labels gives you easy access to information about the key nutrients of individual products. NIPs are a valuable tool. They enable you to make healthy food choices by comparing the nutrition information of different food products. NIPs sometimes contain information on the vitamin and mineral content of a food.

NZFSA commissions ESR (Environmental Science & Research) to carry out regular testing on vitamin and mineral levels in fortified foods and compares the survey results with the levels claimed on the labels. The level stated on the label is calculated as the average amount generally expected to be in the food when consumed over a reasonable period of time

What should be on a food label?

Nearly every food product requires a label. Generally a food label includes: the name of the food, the supplier, warning statements (such as allergens), an ingredient list, a date mark, directions for use, weight, and a Nutrition Information Panel (NIP).

For more information see NZFSA’s guide to understanding food labels.

What is a Nutrition Information Panel?

The Nutrition Information Panel (NIP) provides you with easy access to nutrition information about the food. The NIP must contain nutrient information about seven key nutrient components – energy, protein, fat, saturated fat, carbohydrates, sugars, and sodium.

This helps you compare products across these seven nutrient components and make healthy food choices. These quantities are shown per serving (with an indication of what this might be, eg, two crackers), and per 100 grams (g) or millilitres (mL). The quantities for these nutrients are expressed as an average value, except for fats which can be expressed as maximum or minimum values.

Nutrition claims

In addition to the seven key nutrients, where a claim has been made about specific nutrients (usually vitamins or minerals) or biologically active substances (such as phytoestrgens) the levels of these must also be declared on the NIP (see below). For example, if there is a claim about the calcium content of a food, the NIP must also show the average level of calcium present.

Low Fat Yoghurt Nutrition Information Serving size 150g
	Average per serving	Average per 100g
Energy	(145Cal) 607kj	(97Cal) 405kj
Protein	6.1g	4.1g
Total Fat - Saturated fat	1.9g 1.3g	1.2g 0.9g
Total Carbohydrates - Sugars	25.6g 23.7g	17.1g 15.8g
Sodium	81mg	54mg
Calcium	320mg (40% of RDI)	213mg
RDI: Recommended Dietary Intake

What can affect the vitamin and mineral levels in a food product?

Because there are many variables that may affect the actual nutrient level in a serving of a food, manufacturers use an 'average' quantity. These variables may include one or more of the following: the shelf life of a product, the accuracy of the analysis, processing variability, conditions the product is stored under, the stability of the nutrient in the food product and seasonal variation in naturally-occurring nutrients.

Some nutrients degrade over time. To ensure that the average level is still present at the end of the shelf life of the product, the level added at time of manufacture may be higher than the stated average. The higher levels of nutrients are not harmful and they ensure you get at least what is stated on the label until the product reaches the end of its shelf life.

So although you may not consume the average nutrient quantity stated on the label in every serving, over the course of a number of servings this will even out.

Why does NZFSA commission surveys of nutrition levels?

The Food Standards Code allows for the addition of some vitamins and minerals to certain foods (known as food fortification). NZFSA commissions ESR to conduct regular testing on vitamin and mineral levels in fortified foods. The results are then compared against the average level claimed on the food label.

These results provide information about current fortification practices and provide guidance on where additional monitoring work or compliance may be needed.

The information assists both NZFSA and Food Standards Australia and New Zealand (FSANZ) in the development of food standards relating to adding vitamins and minerals to food products.

The reports are also used as part of NZFSA’s planning for future monitoring projects. For example, a second follow-up study has been commissioned on folate with the results still pending.

Have any of the survey results raised health concerns?

There have been three research reports commissioned by NZFSA in the last three years to measure the levels of selected vitamins and minerals in a range of foods. None of the results from these reports raise any food safety concerns. Further, they indicate that the majority of manufacturers are trying to manage the uncertainties that affect levels of added vitamins and minerals.

The first report was published in September 2005 and tested folate and iron levels. This project involved sampling 260 food products that had added iron or folate.

Fortification overages in the food supply: Folate and Iron [PDF, 88K, 44 pages]

The second report was published in June 2006 and tested Vitamin A, Vitamin D and Calcium. Approximately 290 foods were analysed for one of added vitamin A, vitamin D or calcium.

Fortification overages in the food supply: Vitamin A, Vitamin D and Calcium [PDF, 505K, 33 pages]

The final report was published in September 2007 and assessed levels of Vitamin C and Zinc in a range of food products, and Selenium in infant formula. Approximately 225 samples of food were tested for Vitamin C or Zinc levels, and 100 samples of infant formula were analysed for selenium content.

Fortification overages in the food supply: Vitamin C, Zinc and Selenium [PDF, 167K, 36 pages]

Should I be worried about the levels of other nutrients, such as sugar, fat, protein, carbohydrates and sodium?

These nutrients (sugar, fat, protein, carbohydrates and sodium) are not subject to the same range of variables that affect vitamins and minerals. The levels listed on the label for these nutrients, while still shown as an average, more closely reflect actual levels in each serve because they generally don’t change over time so the level isn’t affected during the shelf life of the product.

Are there any risks if I have too much of a vitamin or mineral? If I take vitamin/mineral supplements am I more at risk?

The Food Standards Code allows for the addition of some vitamins and minerals to certain foods.

The permitted levels of vitamins and minerals in food are based on conservative estimates to ensure safety. When a well-balanced, healthy diet is eaten there would be little risk of you eating too much of any one vitamin or mineral.

If you also take vitamin and mineral supplements at recommended doses you will not be more at risk. If you are consuming large or excessive amounts of fortified foods in addition to taking supplements you should obtain the advice of a health professional.

Are there stricter controls on baby food?

The composition of infant formula is considered separately to foods intended for the general population. Minimum and in some cases maximum amounts, based on the energy content of the formula, are specified for the vitamins and minerals that can be added to infant formula. Manufacturers are required to use an average level of these nutrients on the NIP. Where a maximum quantity is not specified, the Food Standards Code refers to a guideline that sets out recommended levels that should not be exceeded.

The vitamins and minerals that can be added to general foods can also be added to baby foods (foods for infants) but at levels that are relevant to this age group.

Related Links

NZFSA consumer information on food labels

NZFSA consumer guide to Understanding Food Labels

NZFSA food labelling guide for Industry

Nutrient levels investigated NZFSA Media Release, 12 May 2008