ADEQUAÇÃO DE TABELA DE COMPOSIÇÃO NUTRICIONAL E ROTULAGEM FRONTAL DE PANIFICADOS DE ACORDO COM RDC 429/2020: UM ESTUDO DE CASO

Abstract

The label is one of the most efficient ways for a company to communicate with the consumer about a product. In order to improve the clarity and readability of the nutritional information on the labels, as well as to help the consumer to make more assertive and conscious choices, ANVISA approved the Resolution of the Collegiate Board (RDC) 429/2020, which deals with the new regulation on nutritional labeling of packaged foods. Thus, the objective of the study was to analyze labels of a frozen bakery products industry and propose changes in compliance with the new resolution. According to the analysis of the labels of the selected products (French bread, cheese bread, cheese biscuit and mandi bread), there was no need to include the front labeling, since the amount of added sugar, saturated fat and sodium did not exceed the reference amounts per 100g of food. The changes focused on the nutritional composition table with the inclusion of portions per package and the setting of macro and micronutrients per 100g of food. The proposed changes to the nutritional composition tables will make it easier for consumers to understand the labels and may lead companies to reformulate their products to keep the added sugar, sodium and/or saturated fat content below the declaration limit required by law, since the information “high in…” could represent an impediment to the purchase.