Rice Chicken Strengthens Consumers’ Right to Know With Voluntary Nutrition Labeling, Offering “Taste and Information Together”

The Ministry of Food and Drug Safety pushed ahead with a project this year to expand voluntary nutrition information disclosure by restaurant operators. Through its project to support the expansion of voluntary nutrition labeling for cooked foods at restaurants and other establishments, the ministry created an environment in which nutrition information for each menu item can be checked. The five participating companies are Bbatteok, Rice Chicken, Ookku Chicken, Yukdaejang, and Ilpum Yangpyeong Haejangguk. Rice Chicken joined the voluntary nutrition labeling program to disclose nutrition information for its main menu items. The initiative is aimed at strengthening consumer-centered information provision and consumers’ right to know. Rice Chicken said it wanted to offer taste and information together.

The project aims to ease the burden on restaurant operators that want to provide nutrition information by reducing analysis costs and the load of labeling methods, while also lowering the barrier to participation. The Ministry of Food and Drug Safety supports participating companies in analyzing the nutrition content of their representative menu items. It also provides guidance on nutrition labeling methods, design development, support for nutrition labeling on websites and in stores, and online promotion.

Rice Chicken provides nutrition information for its main menu items through its website and some stores. The information includes calories, sodium, sugars, protein, and saturated fat. As a result, consumers can check nutrition information before choosing a menu item.

Consumers can choose menu items that match their dietary standards and preferences based on nutrition information. Chicken is a representative dining-out menu enjoyed by people of various age groups. Consumer interest in the nutritional content of chicken has been steadily rising.

Depending on the menu and cooking method, chicken dishes can differ in nutritional content. Even chicken dishes that use the same main ingredient can have different nutritional characteristics depending on their side ingredients and seasoning. Providing this kind of information can help consumers make rational menu choices, and it can also be used as a reference for managing diets by checking how information is differentiated by menu item.

Through this voluntary nutrition labeling, Rice Chicken plans to provide objective information related to its menu items. Based on that, it plans to build consumer trust.

Rice Chicken said consumer interest has grown not only in taste but also in the nutrition information of the food they eat, and it plans to systematize nutrition information by menu item. A Rice Chicken official said the goal is to help consumers choose menu items that fit their dietary standards and preferences, adding that it will continue to expand the provision of related information.

The latest voluntary nutrition labeling was presented as aimed at providing the information consumers need when choosing menu items. It was also expected to play a positive role in spreading a culture of voluntary nutrition information disclosure across the restaurant industry.

Source: TECHWORLD · Kim Gyeong-ju
Original: https://www.epnc.co.kr/news/articleView.html?idxno=408263

References

• https://www.epnc.co.kr/news/articleView.html?idxno=408263