Transcription of Tags: an explanation - GNPD
1 2009 mintel International Group Rights Reserved. confidential to new product partnerIngredient listings may feature on the product packaging with additional descriptors. These descriptors will become the on-pack tags for that tags will allow searches to be conducted based on how the ingredient featured exactly on the product label. There are several types of on-pack tags that an ingredient can have. These are outlined claim tag may also be attached to a certain ingredient on the label. Examples of claim tags are Organic, Fairtrade, Natural, Halal, Wholegrain, and Lactose-free etc. Claim tagswill allow analysis to be completed for a particular claim, the ingredients in the flour subgroup that have the claim Wholegrain attached to them. Certain claims relating to nutrition and health may make the ingredient different from the original.
2 For example Low fat milk would be classified as a separate ingredient to Milk itself. Low fat is not just a claim in this case it is actually a differentingredient. The term Low fat milk then includes other milk products such as Skimmed milk etc. OriginThe origin of the ingredient may also be listed on the label withthe ingredient and can become an origin tag. It is important todistinguish between an origin tag and an ingredient that actually differs from the original ingredient. Many ingredientscan have a variety of common names and in some situations acommon name may include the origin and this is actually a scientifically different species. These ingredients are classifieddifferently. For example Chinese Broccoli is a different ingredient to Broccoli and is classified contrast Coffee beans from Peru are classified as the sameingredient as Coffee beans from Brazil.
3 These are both the ingredient coffee beans (Coffea arabica, Coffea robusta) butare from different countries. They will be tagged with fromPeru and from Brazil but are not separate ingredients fromthe original Coffee refers to any processing that the ingredient has undergone and is labelled on-pack. Examples include cooked rice, groundalmonds, sliced apple, grated cheese, and roasted sliced apple, Apple is the ingredient and it will be taggedwith the preparation tag sliced .In some cases the preparation that is listed means the ingredient actually differs significantly from the original and isthus an ingredient in its own right. For example Powdered milkis the same ingredient as Milk powder. Milk powder differs significantly from the ingredient Milk and therefore will have its own listing in the classification.
4 Powdered milk therefore becomes an alias of Milk powder. The ingredient Powderedmilk will also be tagged with the preparation powdered . Where this occurs it has been accounted for and these will beassigned as aliases in the database. The end user would havethe choice to de-select any of these aliases if they do not wantto include them in a search or is the technological function that the ingredient has in theproduct and therefore what is listed on-pack. Ingredients thathave a function allocated to them are generally food additivesand may be listed along with an E or INS number or alternatively just the name of the food additive. For example,the ingredient Lecithin, which is an emulsifier, can be listed in a number of ways on-pack, including Emulsifier (Lecithin),Emulsifier (Lecithin (E322)), Emulsifier (E322), Emulsifier(322), Emulsifier (INS 322), Lecithin (Emulsifier).
5 All of thesewill become aliases of : an explanationMintel GNPD 2009 mintel International Group Rights Reserved. confidential to new product partnerIngredients Dashboard: explanation of contentAlias TypesIngredients can be known internationally by a variety of different aliases. An alias can be any name, acronym, abbreviation andnumber apart from what has been assigned as the primaryname. Specific aliases included within this classification areoutlined below:INCI Name (International Nomenclature for Cosmetic Ingredients)This is the terminology developed to harmonise the labelling of cosmetic ingredients. It was published as Commission Decision 96/335/EC and was amended by Commission Decision 2006/257/EC. The INCI names for chemical ingredients are based principally on the international dictionaryproduced by the US trade association for cosmetic and personal care products (Personal Care Products Council).
6 Some INCI names appear with either an IUPAC, INN (International non-proprietary name) or CAS designation (orany combination thereof) after the name in brackets where theIUPAC, INN and/or CAS names are the same. INCI namescan cover several chemical colourants, the CI number (Colour Index number) orthe name listed in Annex IV (to Directive 76/768/EEC) must belisted on the Commission also decided on the following:*Colours International nomenclature of the Colour Index (CI)followed by five numbers*Ingredients of plant origin The Linnaean Nomenclature,used by botanists worldwide* Common names, water, milk and honey the namegiven in the European Pharmacopoeia*Parfum indicates the presence of perfume *Aroma indicates the presence of flavour*(+ ) means the product (decorative cosmetics only) maycontain any or all of the ingredients in the NameWhere applicable an ingredient s scientific name will be included as an alias in the naming follows Binomial Nomenclature.
7 The namesare usually derived from Greek or Latin and thus may also beknown as the Latin name. The scientific name of a species isformed by the combination of two words. The first name (capitalised) is the genus of the organism; the second (not capitalised) is its species. The Botanical name is the scientificname for plants. For plants, the International Code of BotanicalNomenclature (Vienna Code) is followed. INGREDIENT NAME Primary Ingredient Name:Aliases:INCI Name:Scientific Name:Botanical Name:Chemical Names: Trade Name/Brand Name: INS Number:E Number:FD&C Name:INN Name:CI Name:CI Number:Ph Eur Name:CAS No:EINECS/ELINCS No:Enzyme Commission Number:Definitions: A definition or description of the ingredient. The source of the definition/description will be : Functions that the ingredient can perform in the final Pathway: How the ingredient is classified within the database and thus how it can be located.
8 This will display the groups and subgroups it falls : Legislation, regulations and standards that govern the use of theingredient. The source of the legislation, regulations and standards will be Information: Additional Information may cover any information concerning the ingredients use, allergen information, application use, permitted levels, details on permitted use in certain countries, labelling information,claims information Showcase:Editorial:Link to CHEMIDEX Supplier Website:Ingredients dashboardAllocation of the Primary NameThe primary name is the name that most appropriately identifies the ingredient specified. In most cases this name willbe the name the ingredient is commonly recognised by in theEU and the United primary name will be the name that is featured on the individual ingredients pages for that ingredient.
9 All aliases willalso feature and their type, Chemical name food additives the primary ingredient name will normallycorrespond with the name outlined in the Codex AlimentariusInternational Numbering System for Food ingredients that are used in the Cosmetic and PersonalCare products the INCI name (See below Definition of terms )will be allocated as the primary name. It is mandatory in theUK and EU to use this nomenclature for the labelling of these ingredients according to The Cosmetic Products (Safety) Regulations 2008 and the EC Cosmetics Directive(76/768/EEC). 2009 mintel International Group Rights Reserved. confidential to new product partnerINS Number (International Numbering System Number)A number assigned to a food additive in accordance with theCodex Class Names and the International Numbering System(INS) for Food Additives (CAC/GL 36-1989).
10 The Codex General Standard for Food Additives (GSFA, Codex STAN192-1995) sets forth the conditions under which permitted foodadditives may be used in all foods, whether or not they havepreviously been standardised by NumberA number allocated to permitted food additives (Regulation(EC) No 1333/2008) within the European Union (EU). EU legislation requires most additives used in foods to be labelledeither by name or by the E number. The numbering schemefollows the INS. Only a subset of the INS numbers are approved for use in the EU. The E number is usually three orfour numbers and has the prefix E, standing for Europe. Theallocation of an E number to an additive indicates that that additive has passed safety tests and is approved for use in the Name (Food Drug and Cosmetic name)The Food Drug and Cosmetic Act names some food colour additives that are deemed mandatory for certification.
