Bread with a longer shelf life was inspected. 60% of the items were found to be defective

As IJHARS advises, in the case of packaged bakery products, it will be a descriptive name reflecting the nature of the food and, if necessary, also indicating the use of the product, e.g. "Plain wheat roll", "Wheat toast with butter", "Wheat tortilla cake".

"Tortilla", "Pita", "Pinsa"

"Tortilla," "Pita," and "Pinsa" are terms that refer to products originating from different regions of the world. They differ in appearance, composition, production method, and use.

"Tortilla" refers to thin, round flatbreads and originates from Latin America. Traditionally, corn flour was used to bake them. In Europe, including Poland, other versions are popular, for example, made from wheat flour with added water, fat, and salt. Due to its flexibility, it is suitable for wrapping various fillings.

Pita is a traditional Middle Eastern and Mediterranean baked good made from wheat flour, water, yeast, and salt, shaped like a flatbread. It can be stuffed with a variety of ingredients.

Pinsa originates from Italy. Its main ingredient is a mixture of three flours: wheat, rice, and soy, as well as a sourdough starter. It serves as a base for other ingredients, such as cheeses, meats, sauces, and more.

Occasionally, some bakery products (e.g., wheat or rye) may include additional terms in their names, such as "wholemeal" or "graham." These are common terms referring to the specific type of flour used in production. The term "wholemeal" may appear on the labeling of bakery products made from type 2000 wheat or rye flour, obtained by milling the whole grain.

The term "graham" may be used on the packaging of a bakery product whose main ingredient is graham wheat flour type 1850, which is finer than wholemeal flour and contains less minerals (ash).

The terms "wholemeal" and "graham" cannot be used in the labelling of bakery products whose main ingredients are light wheat flours (e.g. types 750 and 550) and/or rye flours (e.g. types 580 and 720).

Bakery products labeled "spelt" are also available on the market. In products labeled this way, spelt flour should be the main ingredient compared to other flours used. If the product is dominated by other types of wheat flour or flours from other grains, such a product should not be called "spelt" but, for example, "(…) with the addition of spelt flour" or "(…) with spelt flour."

QUID – what is it?

The abbreviation QUID refers to the quantitative content of an ingredient or category of ingredients in the final product that appears in the product name, is associated with its name by the consumer, or is highlighted in the product labeling (e.g., in words, graphically). This information is provided as a percentage in the name, directly adjacent to it, or in the list of ingredients in connection with the given ingredient or category of ingredients (e.g., wheat toast with butter should have the butter content listed as a percentage).

Ingredients

The list should list all ingredients, indicating their exact names, in descending order, starting with the one most used in production. If complex ingredients, such as sourdough starter, are used in the production process of a baked product, its ingredients should be listed in the finished product's ingredients list.

Additional substances

They are listed by category and specific name or E number (e.g., flour treatment agent: ascorbic acid or flour treatment agent: E 300, improver: E 300, improver: ascorbic acid). The use of colorants in bread and similar products is prohibited. The exception is caramel, which is permitted as a colorant only in the production of malt bread.

Allergenic ingredients (e.g., cereals) should be highlighted using a different font and color (e.g., wheat flour, oat flakes, wheat gluten, wheat (spelt) flour). In the ingredient list, the word "gluten" may optionally be added next to the type of cereal (wheat, rye, oats) containing gluten, e.g., wheat flour (gluten), wheat flour (contains gluten), wheat (gluten). Providing general information on the packaging such as "contains gluten" or "cereals containing gluten" is incorrect.

Instructions for use

It should be clearly and descriptively displayed on the packaging of baked goods (e.g., tortillas, pita bread, pizza crust, pinsa) to ensure the product is used correctly by the consumer and retains its properties after preparation. Instructions for use may be supplemented with graphic elements (e.g., images, photos), but graphics alone without description are insufficient.

Information on extending product shelf life

If the shelf life of a bakery product has been extended by the use of gases, the manufacturer is obliged to include the information on the packaging: "packed in a protective atmosphere".

Emphasis in nutrient labeling

Bakery product packaging often includes information about dietary fiber. This is additional, voluntary information, serving as a nutritional claim, and may be included in the labeling if the product meets legal requirements. The statement "contains dietary fiber," "source of dietary fiber," or similar may be included if the product contains at least 3 g of fiber per 100 g or at least 1.5 g of fiber per 100 kcal. The statement "high in dietary fiber" or similar requires a fiber content of at least 6 g of fiber per 100 g or at least 3 g of fiber per 100 kcal.

IJHARS inspection results

The inspection covered the entire country and involved a total of 80 entities (manufacturers and stores) that marketed a variety of packaged bakery products (e.g., hot dog buns, toasted bread, pins, pita bread, tortillas). Irregularities were identified in 48 entities (60.0%).

No abnormalities were found in organoleptic characteristics. In 31.9% of the inspected batches, abnormalities were found in physicochemical parameters, primarily related to nutrient content (sugars, fat, protein, and salt) that was inconsistent with the declaration.

Incorrect labeling was found in 42.8% of all inspected batches. Issues included:

• failure to provide a descriptive name or providing an incomplete descriptive name (e.g. "Protein bread", "Low glycemic index bread"), which made it impossible to know the properties of the product due to the ingredients used,
• providing a product name that is inadequate to the ingredients (e.g. "Gluten-free bread with grains made from rice flour" while "rice flour" was only an addition and the main ingredient was "corn starch"; "Buttered toast" was given and a graphic (of butter) was included, while instead of "butter" a "complex ingredient with a butter flavor" was used), omitting some ingredients (e.g. whey being a component of the complex ingredient),
• providing the names of ingredients other than those used (e.g. "soy flour", "wheat starch", "soy" instead of "defatted soy flour", "corn starch", "soy flour"),
• the use of the incorrect term "colouring foods" in the list of ingredients, a category not defined in the regulations on food additives,
• declaring nutrients (fat, sugars, protein and salt) in the nutritional value, the levels of which were inconsistent with the content determined on the basis of tests,
• providing additional, voluntary information in the labelling of a nutritional claim, e.g. "high dietary fibre content", while this declaration was not met due to the fibre content of 4.7 g compared to the 6 g required by law,
• no storage conditions, including no time limit for consuming the product after opening the package,
• including the graphic symbol "Produkt Polski" (Polish Product), which was inconsistent with the model specified in the regulation, and failure to submit documents confirming the Polish origin of the product.

Due to the irregularities found, sanctions were applied as provided for in applicable food law provisions.