Consumer information awareness - ESA 2025

Consumer information awareness

Regulatory obligations and their application for local food product selling

Food apps

Consumer expectations

Presentation

Focus on nutritional values

Focus on food rating

Labelling regulation

Comments and exchanges

Differentiation methods

Application on "Snacking Project"

Info

Presentation

Laura Le Fur - Regulation expert at Alma Food

Coming from an engineering course in agriculture and food industry, I spent three years in an apprenticeship in a farming cooperative in the development of digital solutions around the valuation of product information.

I joined the Alma Food team in September 2020 to put my knowledge at the service of local producers and artisans.

Info

Alma Food

A Breton start-up at the service of local food selling

For our farmers For local artisans For food transparency For the planet And feed its population

A detailed knowledge of the business of product information and food processing to provide effective labeling.

Transparency on food products

10/04/2025

Consumer expectations and problems encountered by producers

French consumers expectations

83%

(source : ALKEMICS, 2019)

of French consumers find out about the food products they buy

64%

do this by reading the packaging of the products

1 in 2 French people have already given up on a food purchase for lack of information

Let's play !

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Most important information

What information do you pay more attention to since the health crisis when buying a food product?

Expiraton date

Origin

(source : LSA,2021)

Composition

Health impacts

Interest for authenticity (56%), information on the producer (45%) and carbon footprint (39%) too.

Info

Commitment from producers and distributors

Transparency on the origin and traceability of products

(source : LSA,2021)

Support for the local economy and local food systems

Reduction of food waste

Interest for animal welfare, fair trade and working conditions of employees too.

Info

Consumers and digital information

When looking for product information ...

31%

(source : LSA, 2021)

of French consumers scan the product with their phones

17%

of them use a tablet or an interactive kiosk in-store

They orient their choices mainly according to health, origin and composition criteria

Let's play !

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Kwalito

Yuka

ScanUp

Scans food labels to help consumers improve their daily diet.

Decrypts the labels of food and cosmetic products and analyzes their impact on health.

Analyzes the nutritional profile of food products to inform consumers about their quality.

Open Food Facts

Food product database that lists ingredients, allergens, nutrition declaration and all the information on food labels. Over 9,000 citizens added 600,000 products from 200 countries using the app to scan barcodes and send photos of the products and their labels.

La Nouvelle Agriculture

Filières Qualité Carrefour

Juste

Scan of the product barcode allowing to discover the farmer and the history of the life of the animal or the crop.

QR code on the product allowing access to information on the product and trace the product life cycle from farm to store.

QR code on the product allowing access to the history of the product and the location of its producer.

Focus on artisanal and local food selling

5-10%

share of local food in food purchases by French households

(source : CESE Pays de la Loire, 2020)

The demand for farm drives and local shops has exploded with the health crisis

Producers turned to other sales channels during confinement

CoopCircuit

La Ruche Qui Dit Oui !

PourDeBon

Provision of an online platform for producers to create their online sales store.

Marketplace allowing consumers to have fresh and dry artisanal products delivered to their homes.

Web service promoting direct exchanges between local producers and consumer communities.

Lots of non-compliant labels

Being a producer requires a wide variety of skills:

Production Regulation Selling Marketing and communication

Producers struggle to create labels for their products

Labeling of food products

10/04/2025

Food labeling rules, nutritional values, nutrition claims and scores

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The labeling regulation

Regulation (EU) No 1169/2011 on the provision of food information to consumers

Prepackaged food

Non-prepackaged food

Info

Prepackaged food

Non Prepackaged food

nature fresh cheese

Product of La Ferme d'Alma Allergens : Milk

13,50€

/kg

Online food sale

Artisanal local food exemption

Non-prepackaged food

Prepackaged food

No specific exemption for food products sold locally.

Derogation on the display of nutrition declaration insofar as the food is supplied directly by the producer in small quantities to the final consumer or to local retail establishments.

Allergens and cross-contamination

An unintentional transfer of allergens from one food to another can occur during food processing due to:

An error in handling or labeling containersA poorly cleaned utensil between two productions An incomplete disinfection of equipment

The indication of traces of allergens in a food product is a guarantee of transparency

Nutritional values

Allows the consumer: To learn about the health aspect of the product To compare similar products with each other

Mandatory since Dec. 13, 2016 on prepackaged food products

Display of nutrition facts

Must be expressed for 100g or 100ml of food. Can be completed by:

Its expression for a portion Its expression as a percentage of the reference intake Complementary values

Energy rounded to the nearest unit and nutrients rounded to the nearest tenth when < 10 g.

Methods of obtaining nutritional composition

3 methods authorized by the regulations:

Laboratory analysis Calculation from information on ingredients provided by the supplier Calculation from generally established and accepted data

Calculation of nutritional composition is authorized and less expensive than analysis.

Nutrition facts computation

Determination of the share of each ingredient in the recipe Identification of general nutritional values for 100g of each ingredient Calculation of the contributions of each ingredient in nutritional values of the recipe Determination of weight variations during the transformation process Calculation of the nutritional composition of the finished product obtained

Mashed potato recipe

Ingredients :

1kg of potatoes 200g semi-skimmed milk 20g heavy cream 15% fat 5g of salt 2g ground nutmeg

Total weight of mashed potatoes obtained: 1200 g

Share of each ingredient

Nutrition facts per 100 gof each ingredient

Nutritional contribution of each ingredient

Estimation of weight variations

Nutrition facts of the final product

Nutrition and health claims

Regulation (EU) No 1924/2006 on nutrition and health claims made on foodstuffs

Nutrition claims

Health claims

Info

Nutrition Claims

Claims which states that a food has particular beneficial nutritional properties due to :

Lower or higher energy intake Lower or higher intake of certain nutrients or other substances Lack of a particular nutrient or another substance

Compares to nutritional profiles established on a scientific knowledge

Source of fibre

Low-fat

Sodium/salt-free

Product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal

Product containing no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100ml for liquids

Product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g

Food rating

Classification of products according to their impact on different topics :

Nutrition scores Environmental scores Ethics scores

Rating helps consumers make their choices according to their concerns

Ethic

Environment

Nutrition

Give an indication of the impact of production methods on the environment, on air and water quality.

Give an indication of the nutritional composition of a product and its impact on consumer health.

Give an indication of the consideration of animal welfare, working conditions and the level of remuneration of producers.

Let's try!

Nutri-score

Eco-score

Differentiation methods for artisanal and local food selling

16/04/2025

Differentiating elements on labels, private brands and labels and communication methods

Food specific references

They identify food products with specific production methods or added values :

Official signs of quality Regulated references Private brands

They helps to promote some food products to consumers

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Official signs of quality

Official logos enables to identify products that have an official identification SIgn of Quality and Origin :

DOC / PDO and PGI : guarantee of origin Red Label : guarantee of superior quality TSG : guarantee of a traditional recipe Organic Farming : guarantee of the respect for the environment

These signs and logos are guaranteed by the State

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Food regulated references

References written on the label of a food product highlights an interesting specificity for the consumer, like :

A specific production method Precise geographic origin Presence or lack of a specific component

These references are checked by national regulators and must respect strict rules

Artisanal product

Farm product

Traditional

Company or employee registered in the directory of trades to guarantee know-how and a non-industrial production scale

Traditional production methods in an integrated circuit on the farm

Product according to ancient uses, according to traditional recipes, without the use of additives

Product of Mountain

Fresh

"Terroir"

Food produced or processed in mountain areas

Product for less than 30 days and has not been preserved thanks to the use of a food preserving agent

Involves the use of raw materials from a restricted geographical area

Gluten-free

GMO-free

Home-made

Products that have not involved genetically modified organisms during their production.

Dishes cooked on site from raw products in restaurants and on caterer menus

Products containing no or very low amounts of gluten and suitable for gluten intolerant people.

Food private brands

Private brands are created to highlight products and the values they defend.There are :

Quality brands Environmental and ethical brands Local or national identity brands

Most of them are created by associations in order to get known by consumers

Ethic and environment

Quality

Identity

Production methods and commitments of producers and companies are linked to social and environmental concerns

Production methods and commitments of producers and companies directly impact the quality of the product

Directly linked to a geographical area

EAN-13 Barcode for product identificaton

Barecode are not mandatory on food product labels but it allows them to be identified at any store.

Visual representation of the "product identity card" Faster to checkout in stores with a simple scan Given by GS1 to be identified worldwide

They are often required by stores and online marketplacesto sell a product

Communication methods

Many channels to be visible and to promote your products :

Google My Business page Website (farm, production methods and products presentation) Dynamic facebook page Platforms (directory, online sales...) At least 2 sales channels

It is important to be present and active on the internet

Let's try !

Google my Business

Thank you !

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