1. The plant-derived food I have chosen for this assignment is Hovis Granary Original Thick sliced bread.
The animal-derived food I have chosen for this assignment is Kerry Dairy Cheestrings.
2. Testing each food for fat, protein and starch.
The class worked together in groups to test their food products; by doing this we were able to see the results of food products that were different to our own.
We tested for Fat using brown paper:
• Bread: I rubbed the bread against the brown paper for 2 minutes but the paper did not change, it remained dry. The conclusion was it contained no fat.
• Cheese: The brown paper showed signs of fat straight away, leaving a translucent mark on the paper. This would indicate there…show more content… The ingredients are clearly listed, with allergens printed in bold. The ingredient of vegetable fat is followed by the two types that are used, rapeseed and palm in brackets. This is because the generic term ‘Vegetable Oil/Fat’ is no longer allowed in the list of ingredients (FDII, 2014). The nutritional information is given for 100g, per slice (50g), and for % reference intake. It complies with the regulations, the nutrients are listed in order and salt is listed instead of sodium. There is also additional voluntary labelling to repeat the nutritional information based on one slice (50g). This uses the energy value and gives a percentage based on the reference Intake of an average adult (FDII, 2014). All information is clearly stated and easy to read.
The animal product labelling complies with the EU regulations. The nutritional information is clearly listed in correct order. It gives nutritional information for 100g, which is the legal requirement and also for 20g. It additionally lists Calcium and Vitamin D, after salt in this information. There is also additional voluntary labelling to show the nutrient breakdown with percentage of energy for 20g (each cheestring). The ingredients and product information are clearly marked, including an allergy advice that it contains
