What is QUID?

The percentage quantity should be in or next to the name of the food or be in the list of ingredients next to the name of the ingredient. Meat products like all pre-packed food products require a quantitative ingredient declaration in certain circumstances.

For example, the list of ingredients of a 'Beef Bolognese Sauce' could read:

Ingredients:
Beef (20%), Water, Tomato, Tomato Puree, Onion, Carrot, Celery, Modified Starch, Salt, Sugar, Garlic, Oregano, Pepper, Basil

The QUID requirement applies to all foods and beverages with more than one ingredient, including meat products, unless specifically exempt. Even in cases where the definition of meat and meat content limits do not apply (see section 1.8 on Exclusions from the Definition of Meat) the QUID requirement may apply.

When a Quantitative Ingredient Declaration (QUID) is required

It is necessary to state the quantity as a percentage on the label of a product:
• where the ingredient is included in the name of the food (such as pork sausages in which case the pork must be quantified).
• where the ingredient is usually associated with the name of the food (such as Shepherd's Pie where the lamb or beef must be quantified).
• where the ingredient is emphasised on the label in words, pictures or graphics (such as “with chicken” in which case the chicken must be quantified).

Calculation and expression of a Quantitative Ingredient Declaration (QUID)

The quantity of an ingredient is calculated on the basis of the recipe at the moment the ingredients are added i.e. the same method as is used for determining the order in the list of ingredients – at the mixing bowl stage. Therefore, the quantity declaration for a meat ingredient is based on the weight of the ingoing 'meat' ingredient divided by the total weight of all the ingoing ingredients (except the weight of any added water or volatile ingredients lost in processing).

The weight of the ingoing 'meat' ingredient will depend on the definition of meat and the meat content limits for fat and connective tissue.

The stated quantity of an ingredient should generally be expressed as a percentage that has been rounded to the nearest whole number or to the nearest 0.5 decimal place in those cases where it is below 5%.

QUID declarations should relate to the nature of the ingredients added at the mixing bowl stage i.e. as identified in the list of ingredients. Therefore, some ingredients will be required to be quantified in the raw state as there names give no indication of processing and thus imply the basic food has been used such as 'chicken' or 'beef'. Other ingredients identified by names that indicate they have been somehow processed should also be quantified as used such as 'cooked chicken'.

A 'raw equivalent' declaration or other similar wording may be provided in addition to the quantitative declarations of processed ingredients as this would help consumers compare similar products which have used ingredients in different forms. For example, 'cooked beef' added at the mixing bowl stage to the raw ingredients of a beef pie could declare in the list of ingredients:

Ingredients:
Cooked beef (20%)”¦.Water”¦”¦Salt”¦..Preservative: E250
OR
Ingredients:
Cooked beef (20%), (beef equivalent 25%)…….Water”¦”¦Salt”¦”¦..Preservative: E250

The quantities indicated on labelling designate the average quantity of the ingredient. Average quantity means the quantity of ingredient obtained by complying with the recipe and good manufacturing practice, allowing for the producer's normal manufacturing variations.

QUID and meat products

The new meat labelling rules do not change in anyway the requirement or method to quantify an ingredient. The only change to QUID is essentially as a result of the new meat definition and the meat content limits whereby some ingredients previously included under the term 'meat' in the list of ingredients, must now be excluded from the calculation of the 'meat' content (such as excess fat, excess connective tissue and offal) thus seemingly reducing the 'meat' content of the product. Therefore, the declared percentage of 'meat' in some meat products will seem to be reduced as the definition and content limits for 'meat' has tightened.

QUID, cuts and anatomical parts

Although meat cuts and anatomical parts of animals sold without processing do not fall under the definition of 'meat', where they are sold pre-packed the general labelling rules apply including the QUID requirement in certain circumstances.

For example, pre-packed 'chicken breasts' with added ingredients for sale to consumers, have to declare the compulsory labelling requirements. The labelling will include the percentage chicken either near the name of the food or in the list of ingredients beside 'chicken breast' as there is more than one ingredient and the ingredient 'chicken' appears in the name of the food. The QUID declaration for this cut or anatomical part relates only to the specific cut and cannot include any additional meat from other parts of the animal or non-adherent tissue.

QUID and meat cuts with bone

Where meat cuts customarily include a bone and are sold without further processing, like other raw meat cuts and anatomical parts, the definition of meat and the meat content limits do not apply such as a 'lamb chop'.

However, the general labelling provisions and the QUID requirement may apply as detailed above if there is more than one ingredient. In such circumstances the QUID declaration for 'lamb' should include the weight of the bone since consumers will understand what is meant by the cut and that a bone is included because of the name.

QUID and cooked meat products

The percentage quantity of a meat ingredient is calculated on the basis of its weight and physical state (e.g. raw) as added at the mixing bowl stage. “Raw meat equivalent” declarations or similar declarations may be provided in addition to the quantitative declarations for a processed meat ingredient (see section 1.9.2).

For meat products where all the ingredients are raw but which are subsequently cooked by the manufacturer, there may be a possible loss of moisture during the cooking process which may result in a cooked meat product weighing less than the sum of the uncooked ingredients.

Therefore, for a meat product which is subsequently cooked the quantity declaration for the meat ingredient may be based on the weight of the ingoing meat ingredient as a percentage of the weight of the final product.

However, this can result in the quantity of an ingoing meat ingredient being greater than the weight of the finished product and the QUID declaration would be greater than 100%. As this could be confusing to the consumer it is recommended that in addition to the QUID declaration, the weight of ingredient used to prepare 100g of the finished product should be indicated.

For example, for a cooked ham product:
Pork (110%, made with Xg pork per 100g