FOOD LABELING

By:
Alka Sanghavi
 Learn to Read Nutrition Labels
Start here
You can make your own
Check the total decisions on which foods
calories and beverages are best
for your health by
Limit these nutrients 5% or learning how to read food
less is labels.
low. A serving is the amount
20% of food or beverage the
or label describes. If you eat
more two servings, you’re
Get enough of these is
nutrients getting twice the number
high
of calories and nutrients.
Questions to ask:
1. How many of you use food labels to
decide what food to buy?
2. What information do you look at?
Why?
3. Has anybody ever felt frustrated or
turned off by food labels?
4. You’re shopping for lunch---and you’re
bombarded with choices.
a. What’s the difference between skim and
whole milk?
b. Which fruit has more vitamin C—
canned apple sauce or peaches?
c. You’ll find answers on the food label.
Why Labeling?
New food labels tell a lot about food.
They don’t suggest what foods to
eat—that’s your decision.

But labels can help you make your

“personal best” food choices—choices
that benefit you now and in the
future, too.
The good news is: Nutrition labeling
can help you make food choices that
meet these Dietary Guidelines and
promote a lifetime of good health.
With today’s labels, you can:
• Compare one food with another.
• Choose foods that help provide the
balance of nutrients your body needs.
• Plan meals and your whole diet so they
are moderate, varied and balanced.
Effective May 1994, a new label format was required
on food packages as a result of the Nutritional
Labeling and Education Act (1990). The label
features the following:
 New Title
 Uniform Listing of Nutrients Reflect Priority of
Current Nutrition Recommendations
 Consistent Serving Sizes in Household Measures
 New Reference Value to Show How A Food Fits
into a 2,000 Calorie Diet
 Footnote Information for Calculating Personal
Nutrients Needs
 More Informative Ingredient List
 Health Claims and Nutrient Content Claims Must
Meet Strict Definitions
Food labelling
 It serves as a primary link of
communication between the manufacturer
or packer of food on the one hand and
distributor, seller or user or consumer on
the other hand.
 As per food laws, every packaged food
article has to be labelled in accordance to
the law applicable in the country of the
user.
Food labelling
 Every packaged food article for domestic
use has to be labelled in accordance to the
related Indian Food Law i.e. Food Safety
and Standards (Packaging and labelling)
Regulations, 2011, notified by Food Safety
and Standards Authority of India
(FSSAI).
 The packaged food for export has to be
labelled in accordance to the food laws and
regulations applicable to the importing
country.
Labelling - Definition
 Means to introduce a product for sale by
providing comprehensive information
about the product to the target consumer
market besides ensuring safety standards
of the regulatory body
 A useful elaborated information about the
label leaves good impression on the
consumers seeking required details about
the product.
General Labeling Requirements
Mandatory components must be on a food label:
 Product Identity
 List of ingredient
 Nutrition Facts (unless exempted)
 Declaration regarding Veg or Non-veg.
 Declaration regarding Food additives
 Name and complete address of manufacturer or
packer
 Net Quantity
 Code No./Lot No./Batch No.
 Date of manufacturing or packing
 Best before and Use by Date
 Country of origin for imported food
 Instruction for use
General Labeling Requirements
 Every pre-packaged food should carry a label
 Language should be English or Hindi
 No false, misleading or deceptive label
 should not become separated from the container
 Content on label should be correct, clear and readily
legible
 Where wrapper covers the container, the wrapper
shall carry the necessary information or the label on
container shall be readily legible through the outer
wrapper.
 License number has to be displayed on Principal
Display Panel (PDP)
General Labeling Requirements
 Font size of the letters should be appropriate and in
colour contrast with the background.
 Minimum size of letters and numerals – smallest size
of packaging of 50 g or 50 ml – height – 1 mm, width
– 0.33 mm
Principle Display Panel (PDP)

 The PDP is the surface area you are able to see

while walking down the grocery store aisle.

 The height times the width of the PDP determines

the type size requirement of the food label.
 On cylindrical containers, the surface area of the PDP
can be calculated by multiplying 40 percent of the height
by the circumference.

 The PDP must include two pieces of information:

 Statement of identity, or name of food
 Net quantity statement, or amount of product
 PDP Display

• The PDP surface is the portion of the package most

likely to be seen at the point of purchase
 Area of PDP or size of the label should be in
proportion to the size of the packaging or the
container.
 Rectanglualr container – area of PDP not less
than 40%
 Cylindrical, round or oval – area of PDP – not
less than 20%
 Any other shape – not less than 20%
Statement of Identity

 The statement of identity is the common or usual

name of the product contained in the package
(e.g. “soup” or “cereal”).

 If no common name is given, then a descriptive

name may be used in place (e.g. salted wafers).

 The product identity is required in the middle

portion of the PDP’s front label.
 It should be dominant and stand out from all other print
and pictures on the package.
Statement of Identity Example
Net Quantity Statement
 This statement provides the amount of food in
the container or package.
 Located in the lower 30 percent of the PDP
 Often at the lower right corner of the front label
 Only the quantity of food in the package is stated in the
net quantity statement
 The weight of the container, wrapping and packing material
may not be included.
Net Quantity Statement Example
Information Panel
 The information panel is the surface area
normally to the right of the PDP.

 This would be the label on the right side of the

box.

 The information label on a jar would be directly

to the right of the PDP.

 On the information panel, we find:

 Nutrition Facts
 Ingredient statement
 Place of business
Information Panel
Name of the food
 shall be the common or generic names
which may additionally include trade name
or description of food contained in the
package.
 This should be provided in the same field
of vision as that of the Brand name/trade
name and Veg./ Non-Veg. symbol.on the
front of Panel
Ingredient List
 Except for single ingredient foods, a list of
ingredients shall be declared on the label
 The list of ingredients shall contain an
appropriate title, such as the term
“Ingredients”
 The name of Ingredients used in the
product shall be listed in descending order
of their composition by weight or volume,
at the time of its manufacture
 A specific name shall be used for
ingredients in the list of Ingredients
Ingredient List
 In some cases, the class name of the food
ingredient can be used in place of specific
name of the ingredient.
 Eg: if turmeric or chilly powder or both or
any other single spice or more than one
spices in combination have been used
then in place of mentioning the names of
all spices used, the class name “spices and
condiments” may be mentioned.
Ingredient List
 The ingredient need not be mentioned in
single ingredient food
 Percentage of ingredient added has to be
mentioned in some cases
 If it is mixture or two food products or
ingredient is shown as present on the food
label by words or pictures then percentage
of the ingredients shown in the picture
have to be mentioned.
Ingredient List
 Where a compound ingredient (which has
been standardized in these regulations)
constitutes less than 5% of the food, the
ingredients, other than food additives
which serve a technological function in the
finished product, need not be declared
 Provided that the following ingredients
which are known to cause hypersensitivity
shall be listed even if the ingoing quantity
is less than 5%.
i. Cereals containing gluten; i.e., wheat, rye,
barley, oats, spelt or their hybridized
strains and products of these
ii.Crustacean(crab/lobster)andtheir products
iii. Milk & Milk products
iv. Eggs and egg products
v. Fish and fish products
vi. Peanuts, Tree nuts, nut products,
vii. Blackgram and soybeans and products
of these
 Added water shall be declared in the list of
ingredients except in cases where water
forms part of an ingredient, such as, brine,
syrup or broth, used in the compound food
and so declared in the list of ingredients.
 However, water or other volatile ingredients
evaporated in the course of manufacture
need not be declared
 In case of dehydrated or condensed food –
reconstituted – ingredients may be given
and provided that a statement such as
“Ingredients after reconstitution” shall be
given on the label.
Nutrition Facts
Nutrition Labelling
 The nutrition information labelling is a
description intended to inform the
consumer of the nutritional properties of
the food.
 Such as amount of protein, carbohydrates,
sugar, fat and calories.
 This can help in making healthy choices of
food.
 FSSAI requires to mention Nutritional
Information per 100 gm or 100 ml or per
serving on the label.
 It should include:
 Energy value in Kcal
 Amount of protein, carbohydrate (Qty of
sugar) and fat in gram (g) or ml.
 If a special claim is made regarding nutritional
value or health benefit than amount of that
nutrient to which claim is made should be
mentioned
Eg: if a claim is made regarding the amount or
type of fatty acids or amt of cholesterol, then
saturated fatty acids, monounsaturated fatty
acids, polyunsaturated fatty acids in gram and
cholesterol in mg, amt of trans fatty acid in mg
should be mentioned.
 If contains less than 0.2 g/serving of trans
fat, than can be mentioned as trans fat free.
 In case of saturated fat, if less than
0.1g/100g or 100 ml, then can be labeled as
saturated fat free.
 From 27th August, 2016, maximum limit of
trans fatty acids shall not be more than
5% by weight in interesterified vegetable
fat, margarine and fat spreads, and
hydrogenated vegetable oils, bakery
shortening and means vanaspati
 Nutritional information may not be necessary for
foods such as
 Raw agricultural commodities like wheat, rice,
cereals, spices, spice mixes, herbs, condiments,
table salt, sugar, jiggery
 Non-nutritive prdts like soluble tea, coffee, coffee-
chicory mixture, packaged drinking water,
packaged mineral water, alcoholic beverages,
 Fruits and vegetables, processed and pre-packaged
assorted vegetables, fruits
 Products that comprise of single ingredient
 Pickles, papad
 Foods served for immediate consumption like
served in hospitals, hotels or by food services
vendors or halwais
 Food shipped in bulk which is not for sale in that
form to consumers.
 Health claim: any representation that states,
suggest or implies that a relationship exists
between the food or a constituent of that food
and health and include nutrition claims which
describe the physiological role of that nutrient in
growth, development and normal functions of the
body, other functional claims concerning specific
beneficial effect of the consumption of food or its
constituent, in the context of the total diet, on
normal functions or biological activities of the
body. Such claims relate to positive contribution
to health or to the improvement of function or to
modifying or preserving health or disease, risk
reduction claim – reduced risk of developing a
disease or health related condition.
 Nutrition claim: any representation that states,
suggest or implies that the food has particular
nutritional properties which are not limited to
energy value but include protein, carbohydrates,
vitamins and minerals.
Declaration regarding Veg-NonVeg
 In, India, to safeguard the interest and
sentiments of some people, a food product
label must have identification mark of
“Veg” or “Non-Veg” for the category of
food.
 It is mandatory
 Brown/red circle in a square indicates
presence of non-veg ingredients in the
food item
 Green circle indicates food item is
vegetarian.
 Blue dot – coming up – diabetes friendly
food
Declaration regarding Veg-NonVeg
 Non-Vegetarian food” means an article
of food which contains whole or part of
any animal including birds, fresh water or
marine animals, or eggs or products of
any animal origin but excluding milk or
milk products as an ingredient.
 Vegetarian food: Any article of food
other than non-vegetarian
Declaration regarding Veg-NonVeg
 The logo should be placed near the
product name – identified easily
 The size of the logo depends upon the size
of the product.
 Should be present on labels, containers,
pamphlets, leaflets, advertisements in
media.
 Some products are exempted from this
like mineral water, packaged drinking
water, carbonated water, alcoholic drinks,
and liquid milk or milk powders.
Declaration regarding Food Additives
Declaration regarding Food Additives
 Food additives are substances which are
technologically required for the
manufacturing of food and also added to
food to preserve flavor or enhance its
taste and appearance.
 They include antioxidants, preservatives,
coloring and flavouring agents, and anti-
infective agents
 Most food additives have little or no
nutritional value.
 A food additive is not the original foodstuff
but is a substance or a mixture of substance
which is added in food items as a result of
any aspect of production, processing,
storage or packaging. It could be noted that
food additives are not a natural part of a
food item but are added intentionally.
 There is a permissible amount of food
additive to be added in a food item
 If any additives are added to the food, it
shall be mentioned on the label in
accordance to the Food Safety and
Standards (packaging and Labelling)
Regulations 2011, notified by FSSAI.
Classes of Food additives are given below:
• Antioxidants like lecithin, ascorbic acid, and
tocopherol.
• Preservatives like sulphites, nitrates and nitrites,
benzoic acid, sorbic acid.
• Food colors like beta carotene, chlorophyll,
riboflavin, annatto, saffron, curcumin or turmeric.
• Food flavors like Monosodium glutamate.
• Emulsifiers and stabilizers like agar, alginates,
dextrin, sorbitol, pectin, cellulose, mono glycerides or
diglycerides of fatty acids.
• Artificial sweeteners cane sugar, glucose syrup,
and polyols.
• Miscellaneous: Anti-caking agents; sequesterants;
acids, bases, and buffers; anti-foaming agents,
 When the food additives are used in the
food , class titles of the food additives are
mentioned together with the specific
names or recognized international
numerical identifications or ISN of the
food additives.
 Addition of colors and/or Flavors —
a) If color has been added to any article of food, it
shall be mentioned in capital letters, just beneath
the list of the ingredients on the label as
CONTAINS PERMITTED NATURAL COLOUR(S)
OR
CONTAINS PERMITTED SYNTHETIC FOOD
COLOUR(S)
OR
CONTAINS PERMITTED NATURAL AND SYNTHETIC
FOOD COLOUR(S)
After mentioning it along with the name or INS no
(International Numbering System) of the food color,
the name of the color need not be mentioned in the
list of ingredients.
b) If flavoring agent has been added to the
food, it shall be written just beneath the
list of ingredients on the label attached in
capital letters as below:

CONTAINS ADDED FLAVOUR (specify

type of flavoring agent)
c) If both color and flavor are used in the product,
a combined statements shall be mentioned, as

CONTAINS PERMITTED NATURAL C0LOUR(S)

AND ADDED FLAVOUR(S)
OR
CONTAINS PERMITTED SYNTHETIC FOOD
COLOUR(S) AND ADDED FLAVOUR(S)
OR
CONTAINS PERMITTED NATURAL AND
SYNTHETIC FOOD COLOUR(S) AND ADDED
FLAVOUR(S)
 In case, artificial flavoring substances, has been
added, then the common name of the flavors or
INS No. shall be given.
 In case, natural flavorings substances or nature
identical flavoring substances has been added then
the class name of flavors shall only be mentioned
 Though it is accepted that for selling a food
product, additives like antioxidants, preservatives,
coloring and flavoring agents, and anti-infective
agents are required to give taste, flavor,
appearance etc, but the consumer has to be
informed of all the things added.
Date of Manufacture or Packing and
Best Before or Use By Date
 Information about dates on pre-packaged food
product is a valuable source of information about
the life of the packaged food product for the
consumers
 Date of manufacture or packing on the labels
provides an information about the age of the
product and from this date the consumer can
assess, how old the product is ?
 Whereas, the Best Before Date or Use by Date
indicates the remaining healthy life of the
unopened product.
 It is mandatory to provide the information about
these according to FSSAI.
 Best Before Date : date by which it is expected
that the unopened food, when stored under
appropriate conditions, will retain its freshness,
taste, nutritional value and all other claimed
qualities.
 A “best-before” date, tells when the potential shelf-
life period of the unopened foods ends.
 One can consume foods after the “best
before” date has passed.
 However, when this date has passed, the food may
lose some of its freshness and flavour, or its texture
may have changed. Some of its nutritional value,
such as vitamin C content, may also be lost.
 They apply to unopened products only.
Once opened, the shelf life of a food may
change.
 “Best before” dates do not guarantee
product safety. However, they do give
you the information about the
freshness and potential shelf-life of
the unopened foods you are buying.
 They apply to unopened products only.
Once opened, the shelf life of a food may
change.
Definitions according to regulations
 “Date of manufacture” means the date
on which the food becomes the product.

 “Date of packaging” means the date on

which the food is placed in the immediate
container in which it will be ultimately sold
Definitions according to regulations
 “Best before” means the date which
signifies the end of the period under any
stated storage conditions during which the
food shall remain fully marketable and
shall retain any specific qualities for which
express claims have been made and
beyond that date, the food may still be
perfectly safe to consume, though its
quality may have diminished.
 However the food shall not be sold if at
any stage the product becomes unsafe.
Definitions according to regulations
 “Use – by date” or “Recommended
last consumption date” or “Expiry
date” means the date which signifies the
end of the estimated period under any
stated storage conditions, after which the
food probably will not have the quality
and safety attributes normally expected
by the consumers and the food shall not
be sold.
Date of manufacture or packing:
 The date, month and year in which the
commodity is manufactured, packed or pre-
packed has to be given on the label in the
prescribed manner
 In case the Best Before Date of the product is
more than three months then only the month
and the year of manufacture, or prepacking is
required to be mentioned.
 In case the packaged food product has a short
shelf life of less than three months than the date,
month and year in which the food commodity is
manufactured, prepared or pre-packed is
required to be mentioned.
Best before and Use By Date:
 The month and year in capital letters up to which
the product is best for consumption has to be
mentioned on the label, as given below :

“BEST BEFORE ……..MONTHS AND YEAR

OR
“BEST BEFORE ……..MONTHS FROM
PACKAGING
OR
“BEST BEFORE …………MONTHS FROM
MANUFACTURE
Best before and Use By Date:
 In case of packages containing the food
commodity of perishable nature which has a
short shelf life i.e. pizza, doughnuts, khoya,
paneer etc., the date, month and year in capital
letters up to which the product is best for
consumption has to mentioned on the label as
given below.
“BEST BEFORE ……….DATE/MONTH/YEAR”
OR
“BEST BEFORE……..DAYS FROM PACKAGING”
OR
“BEST BEFORE …….. DAYS FROM
MANUFACTURE”
 In case of Aspartame and Infant milk
substitute and Infant Foods, Use by
Date/recommended last consumption
date/expiry Date has to be mentioned.
Best Before Date is not required to be
given on such packages.
 In case of wines liquors and alcoholic
beverages containing more than 10% of
alcohol, Best Before Date, Use by Date or
Expiry Date is not required to be
mentioned
 From the manufacturer or packers point of view
it is important to note that he has to ensure that
his unopened pre-packaged food , when stored
under appropriate conditions, retains its
freshness, taste, nutritional value and all other
claimed qualities , atleast upto its Best Before
Date.
 If there are any particular storage conditions for
the product to maintain its shelf life, these must
be pointed out. However, as a rule it is
recommended to always describe the necessary
storage conditions for a food product.
 Shelf life should be established for all products by
conducting planned and carefully executed shelf
life studies.
 To make sure food lasts until its date, it’s
important to mention storage instructions, such
as ‘Keep refrigerated’ and ‘Store in a cool, dark
place’ on the label.
 A consumer will always be interested to know
about the life of a packaged food product, so the
label should have the information about the date
of manufacture or packing and best before or use
by date.
Name and address of Manufacturer
 The name and complete address of the
manufacturer and in case the manufacturer is not
the packer or bottler, the name and complete
address of the manufacturer and the packing or
bottling unit as the case may be including the
PIN Code shall be declared on every package of
food.
 The address should be preceded by the qualifying
words like “Manufactured by” or “Mfg by” or “Mfd
by” or “Pkd by”. When the manufacturer has
multiple manufacturing units, Registered office
address of the Manufacturer may be declared.
 Name and address of Manufacturer
 Where an article of food is manufactured or packed
or bottled by a person or a company under the
written authority of some other manufacturer or
company, under his or its brand name, the label
shall carry the name and complete address of the
manufacturing or packing or bottling unit as the
case may be, and also the name and complete
address of the manufacturer to the company, for
and on whose behalf it is manufactured or packed or
bottled.
 Complete address would mean including a telephone
number and /or an email address of a person or a
designation in charge of consumer care.
Declaration of Net quantity
 Declaration of Net quantity
 The net quantity of contents is the
statement on the label which
provides the actual amount of food in
the container.
 From the net quantity mentioned on the
label of the food product, the buyer can
assess that for purchasing the particular
quantity, how much he has to pocket
out and he can also compare the
quantity and the price of the similar
product of different manufacturers.
 Though as per food laws FSS (Packaging and
labelling) Regulation, 2011, it is not mandatory to
mention the Minimum retail price of the product,
but the Legal Metrology (Packaged Commodities)
Rules, makes its mandatory to mention the
Maximum Retail Price (MRP) as well as the net
weight of the food product along with guidelines
that specific food commodities like biscuits, bread,
tea, cereals and pulses etc. are to be packed and
sold in recommended standard packages.
 The Food business Operator has also to follow the
Legal Metrology (Packaged Commodities) Rules.
 The declared quantity on a package
should be accurate and it should not be
less than the declared quantity, otherwise
it will make the food product misbranded
which attracts penalty.
 The Food Safety and Standards (Packaging and
Labelling) Regulations 2011 notified by FSSAI
requires that:
i. Net quantity by weight or volume or number has to
be declared on every package of food
ii. If a food is packed in a liquid medium, then the net
quantity along with the drained weight of the food
shall be mentioned on the label.
iii. In case of a package contains a large number of
small items of confectionery and each wrapped
separately, where it is not possible to exclude the
weight of the wrappers, in this case the net weight
may also include the weight of the wrapper.
The accurate amount of contents or weight have to be
mentioned on the food label, else the food product
would be treated as misbranded and liable to be
penalized under the regulations.
 For foodstuffs which have lost moisture following
heat or other treatment, the percentage (by weight
or by volume) shall correspond to the quantity of
the ingredient(s) used, related to the finished
product.
 When the quantity of an ingredient or the total
quantity of all ingredients expressed on the labelling
exceeds 100%, the percentage may be replaced by
the declaration of the weight of the ingredient(s)
used to prepare 100g of finished product.
 In case of Multipiece Packages, the number of retail
units should be mentioned while giving the net
quantity. eg. Net quantity: 30 x 10g = 300g
 In case of alcoholic beverages the alcoholic strength
(ethyl alcohol content at 20°C ) V/V shall be
declared in close proximity to the brand name of
alcoholic beverages
Identification of Lot/Code/Batch
number
 Identification of Lot/Code/Batch
number
 A batch number or code number or lot
number is a mark of identification by which
the food can be traced in the manufacture
and identified in the distribution, shall be
given on the label.
 All the packages of food product having the
same batch number or code number are
considered to be having the same substance
of the same nature, quality and same in all
respect.
 In case there is any consumer complaint about any
package of food product, then the first step of
investigation is to find out the Batch no/ Lot no of
that food package and the food packages having the
same batch/lot no are examined with respect to the
complaint.
 Either following the consumer complaint or
otherwise, if the food business operator considers or
has reasons to believe that a food which he has
processed, manufactured or distributed is not in
compliance with the FSS Act, or the rules or
regulations, he shall immediately initiate procedures
to withdraw the food in question from the market
and consumers indicating reasons for its withdrawal
and inform the concerned competent authorities .
 In case, if the regulator is suspicious about the
quality of any packaged food ,then he takes the
sample of the packaged food product of the
particular Batch or Lot No. for its quality check.
 He takes the required number of the food
packagings having the same batch/ lot number and
sends it for analysis.
 In case of any violation in the sample of food
packages the entire quantity of the same batch or
lot is considered to be in violation of the food laws .
 The legal action may be initiated against the
offenders and/ or the manufacturer or the processor
may be directed that the entire quantity of the
particular Batch or Lot No is traced and the food be
recalled.
 “Recall” means action taken to remove a marketed
food product from distribution, sale and
consumption that may pose a safety hazard to
consumers and the procedure followed for the
same is called food recall procedure.
 When the circumstances require for Food Recall , it
is the responsibility of every food business operator
to inform the competent authorities of the action
taken and to follow such conditions and guidelines
relating to food recall procedures as the Food
Authority may specify by regulations.
 In this regard the Food Authority has yet to notify
the regulation, however draft regulation for Food
Recall Procedure has appeared on the FSSAI
website for public objections and suggestions.

 From the Food Business Operator point of view, it is

better, if smaller quantity of the food product is
processed in one lot.

 The Food Business Operator may note that the

packages containing bread and milk including
sterilized milk are not required to mention
Batch/Code/Lot No.
 A food has to bear a label of lot/batch/code from
the time of its raw shape like at farm level till it
becomes a final product for sale.

 Information like date of harvest, farm identification

and who handles the produce from grower to
receiver, scanning a product at the point of picking
or loading, the recognition through batch/code/lot
number is required to be maintained to track the
culprit in cases of complaints.
 Every food business operator has to define &
mention Batch, Lot, Code number on all the
containers of the product, to be referred under
incidents of examination on suspicion by the
regulatory body or on action upon consumer
complaints.
Instructions For Use
 Instructions For Use
 In order to ensure correct utilization of the food,
the Food Regulations require the manufacturer or
the packer to mention the “ Instructions for use” on
the label on the Pre-packaged food.

 The instructions may include the directions

regarding reconstitution or dilution of the product
before use, where applicable
 Eg 1: On every container of infant milk
substitute or infant food the following
instructions are required to be given:
1) After opening up the package/container, use the
contents within the period mentioned or the expiry
date whichever is earlier
2) The feeding chart and directions for use and
instruction for discarding leftover feed
3) Instruction for use of measuring scoop (level or
heaped) and the quantity per scoop (scoop to be
given with pack)
4) The storage condition specifically stating “store in
a cool and dry place in an air tight container”
 Eg 2: On every package containing condensed
milk or desiccated (dried) milk, the following
instruction is required to be given on the
label:
1) “machine skimmed”, “skimmed” or
“unsuitable for babies” except instructions as to
dilution as follows:
“To make a fluid not below the composition of toned
milk or skimmed milk (as the case may be) with the
contents of this package, add (here insert the number
of parts) of water by volume to one part by volume of
this condensed milk or desiccated (dried) milk”.
 Eg 3: On the packages of fruit and vegetables,
the following instructions may be mentioned :
1) Wash all fruit and vegetables with cool tap water
immediately before eating. Do not use soap or
detergents as this can affect the taste
2) Scrub fruit and vegetables with hard surfaces
(such as rockmelons, oranges, potatoes and
carrots) with a clean produce brush. Cut away
bruised or damaged areas before eat.
 If a product requires specific storage instructions to
remain safe until its ‘use-by’ or ‘best before’ date,
the manufacturers have to give storage instructions
on label, such as ‘Keep refrigerated’ and ‘Store in a
cool, dark place’.
 It must also include appropriate directions for the
subsequent use and storage of the food, where the
food requires such directions for reasons of health
and safety (e.g. Refrigerate after opening or Keep
Refrigerated)
 Refrigerate After Opening
Some foods require to be kept refrigerated only
after opening the package. If the package says
refrigerate after opening, the food has to be
refrigerated immediately after opening it. As long
as the food is kept refrigerated after opening,
germs cannot multiply and cause illness.
 Keep Refrigerated
When the package is required to be refrigerated at
all times. This includes before opening the food and
afterwards if keeping it for later use.
Instructions for preparation or cooking
 It is also important to mention preparation or
cooking instructions on the label, including heating
and defrosting times.
 Again, manufacturers are required to provide
preparation directions on food labels for any food
which requires specific preparation to ensure they
are safe.
 Such instructions are extremely important because
they can help to kill any harmful bacteria which
may be present naturally in some foods.
 A food label needs to contain the instructions &
directions about how a product should be used or
prepared to be consumed by the end customer. It
should also mention as how a product should be
stored before using and how to store the remaining
contents after consuming parts of the package.
Specific Requirements and Manner of Labelling
 Specific Requirements and Manner of Labelling
 There are some specific requirements and
information, which are product specific and
mandatory to be given on the label on the packages
of food products:
1. Infant Milk Substitute and Infant foods including
Infant Milk Substitute meant for premature baby or
meant for babies who are allergic to milk proteins or
allergic to milk sugars
2. Edible oils and fats
3. Food colours
4. Irradiated foods
5. Food additives
6. Other Food Products
 1. Infant Milk Substitute/Infant Foods
 The container of infant milk substitute or infant
food shall bear the following additional label
declaration in the manner give below:
 “IMPORTANT NOTICE” :“MOTHER’S MILK IS
BEST FOR YOUR BABY”
(This declaration shall be given in the center of the
label in color contrast of the label and the letter shall
be not less than five millimeters .)
 “Infant food shall be introduced only after the age
of six months and upto the age of two years”
 “Infant milk substitute or infant food should be
used only on the advice of a health worker “
 1. Infant Milk Substitute/Infant Foods
 Warning :” Infant milk substitute or infant food is
not the sole source of nourishment of an infant”
 Instruction for appropriate and hygienic preparation
including cleaning of utensils, bottles and teats.
 “ Caution- : Careful and hygienic preparation
of infant foods/infant milk substitute is most
essential for health. Do not use fewer scoops
than directed since diluted feeding will not
provide adequate nutrients needed by your
infant. Do not use more scoops than directed
since concentrated feed will not provide the
water needed by your infant”.
 1. Infant Milk Substitute/Infant Foods
 “store in a cool and dry place in an air tight
container” or After opening use the contents
within the period mentioned or the expiry date
whichever is earlier
 The feeding chart and directions for use and
instruction for discarding leftover feed; shall be
given on the label.
 Instruction for use of measuring scoop and the
quantity per scoop has to be mentioned on the
label along with the protein efficiency ratio (PER) of
the product.
 2. Infant milk substitute meant for premature
baby
 The containers of infant milk substitute meant for
premature baby born before 37 weeks/low birth
weight infant (less than 2500gm) shall indicate the
following additional information, as :
1. [PREMATURE BABY (BORN BEFORE 37 WEEKS)
LOW BIRTH WEIGHT (LESS THAN 2.5 KG]
2. “The low birth weight infant milk substitute shall
be withdrawn under medical advice as soon as the
mother’s milk is sufficiently available’
3. “TO BE TAKEN UNDER MEDICAL ADVICE”
3. The product, which contains neither milk nor
any milk derivatives
 The product, which contains neither milk nor any
milk derivatives, shall be labeled as:
“Contains no milk or milk product”
4. Infant milk substitute for lactose or lactose and
sucrose intolerant infants
The container of infant milk substitute for lactose or
lactose and sucrose intolerant infants shall indicate
as:
 “LACTOSE-FREE or SUCROSE-FREE or LACTOSE
and SUCROSE-FREE”
 “TO BE TAKEN UNDER MEDICAL ADVICE”
 “Lactose free Infant Milk Substitute should only be
used in case of diarrhea due to lactose intolerance.
 The lactose free/sucrose free Infant Milk Substitute
should be withdrawn if there is no improvement in
symptoms of intolerance”.
 5. Infant milk substitute meant for infants with
allergy to cow’s /buffalo’s milk protein:
The container of infant milk substitute meant for
infants with allergy to cow’s /buffalo’s milk protein or
soy protein shall indicate as:
 “HYPOALLERGENIC FORMULA”
 “TO BE TAKEN UNDER MEDICAL ADVICE”.

A food business operator has to specifically mention

certain important instructions on the labels of baby
milk substitutes, the statements like warning, caution
etc should be properly commented and implanted on
the label as per regulatory guidelines.
Specific Requirements and Manner of Labelling
of Edible Oils and Fats

 The words like ,“Super-Refined”, “Extra-Refined”,

“Micro-Refined”, “Double-Refined”, Ultra-Refined”,
“Anti-Cholesterol”, “Cholesterol Fighter”,
“Soothing to Heart”, “Cholesterol Friendly”,
“Saturated Fat Free” or any other words which
are an exaggeration of the quality of the Product,
are not allowed to be used on the package, label
or the advertisement of edible oils and fats .
Specific Requirements and Manner of Labelling
of Edible Oils and Fats
 Every container in which solvent-extracted oil or
de-oiled meal or edible flour is packed for sale
shall, at the time of sale by the producer, bear the
following particulars in English or Hindi (Devnagri
script) :—
1. the name, trade name, if any, or description of the
solvent-extracted oil or de-oiled meal or edible flour, as
the case may be
2. in the case of oil not conforming to the standards of
quality for “refined” grade solvent extracted oils, a
declaration as follows shall appear on the label:
1. “NOT FOR DIRECT EDIBLE CONSUMPTION”, in the case of oils
complying with the requirements for the “semi-refined” or “raw-
grade 1” grades of oil specified
2. “FOR INDUSTRIAL NON-EDIBLE USES ONLY”, in the case of oils not
complying with the requirements under item above
Specific Requirements and Manner of Labelling
of Edible Oils and Fats
3. name and business particulars of the producer
4. the net weight of the contents in the container
5. the batch number, month and year of manufacture

Where solvent extracted oils are transported in bulk in rail

tank-wagons or road tankers, or where de-oiled meal or
edible flour is transported in bulk either for storage in silos or
transferred to ship for bulk shipment, it shall be sufficient if
the aforesaid particulars are furnished in the accompanying
documents
 Specific Requirements and Manner of Labelling
of Edible Oils and Fats
 Every container of solvent shall bear the Indian
Standards Institution (ISI) certification mark.
 Every container in which vanaspati, margarine,
bakery shortening, blended edible vegetable oils,
mixed fat spread and refined vegetable oil is packed
in addition to other labelling requirements shall bear
the following particulars:
1. The name/description of the contents, “free from Argemone
Oil”
2. The mass/volume of the contents
3. Contains trans fatty acids not more than __ percent by
weight, and saturated fatty acids not more than __ percent
by weight
 Specific Requirements and Manner of Labelling
of Edible Oils and Fats
 Every container of refined vegetable oil shall bear
the following label, namely,— Refined (name of the
Oil) Oil. The container of imported edible oil shall
also bear the word, “Imported”, as prefix.
 Every package containing an admixture of palmolein
with groundnut oil shall carry the following label,
namely,— BLEND OF PALMOLEIN AND GROUNDNUT
OIL with Palmolein …… percent and Groundnut oil ….
percent
 Every package containing an admixture of imported
rapeseed oil with mustard oil, shall carry the
following label, namely – BLEND OF IMPORTED
RAPESEED OIL AND MUSTARD OIL with Imported
rape-seed oil percent and Mustard oil …. percent
 Specific Requirements and Manner of Labelling
of Edible Oils and Fats
 Every package of vanaspati made from more than 30
percent of Rice bran oil shall bear the following label,
namely :— This package of vanaspati is made from
more than 30 per cent Rice bran oil by weight
 Every package containing Fat Spread shall carry the
following labels namely:—
 Milk Fat Spread: Use before ………….., Date of packing …………,
Total Milk Fat Content Per cent by weight…………,
 Mixed Fat Spread: Use before ………….., Date of packing
…………, Total Milk Fat Content Per cent by weight…………,
 Vegetable Fat Spread: Use before ………….., Date of packing
…………, Total Fat Content Per cent by weight ……
 Specific Requirements and Manner of Labelling
of Edible Oils and Fats
 Package containing annatto colour in vegetable oils
shall bear the following label namely :—Annatto
colour in oil (Name of oil/oils) used
 Every package containing an admixture of edible oils
shall carry the following label, namely:—
This blended edible vegetable oil contains an admixture of :
……………….% by Weight
…………….% by Weight
(Name and nature of edible vegetable oils i.e. in raw or refined
form)
Date of Packing ————–
There shall also be the following declaration in bold capital
letters along with the name of product on front/ central panel,—
NOT TO BE SOLD LOOSE
Specific Requirements and Manner of Labelling
of Permitted Food Colors
 No person shall sell a permitted synthetic food
colours for use in or upon food unless its container
carries a label stating the following particulars:
 the words “Food Colours”;
 the chemical and the common or commercial name and
colour index of the dye-stuff.
 No person shall sell a mixture of permitted
synthetic food colours for use in or upon food
unless its container carries a label stating the
following particulars:—
 the words “Food Colour Mixture”;
 the chemical and the common or commercial name and
colour index of the dye stuff contained in the mixture.
Specific Requirements and Manner of Labelling
of Permitted Food Colours
 No person shall sell a preparation of permitted
synthetic food colours for use in or upon food
unless its container carries a label stating the
following particulars:
 the words “Food Colour Preparation”;
 the name of the various ingredients used in the
preparation
Specific Requirements and Manner of Labelling
of Irradiated Food
 Irradiated foods - The label of a food, which has
been treated with ionizing radiation, shall carry a
written statement indicating the treatment in close
proximity to the name of the food
 In addition all packages of irradiated food shall
bear the following declaration and logo, namely:
 PROCESSED BY IRRADIATION METHOD
 DATE OF IRRADIATION ………………
 LICENSE NO of Irradiation Unit……………………………….
 PURPOSE OF IRRADIATION………………
 Specific Labeling Requirements for certain
Additives used in foods
 Artificial Sweeteners - Every package of table
top sweeteners and foods permitted to contain
artificial sweetener under these Regulations and
any advertisement for such foods shall carry the
following label, namely:—
(i) Contains Artificial sweetener(s):. (Name(s) of the
artificial sweeteners(s)).
(ii) Not recommended for children.
(iii) Not for Phenylketoneurics (only applicable if
Aspertame is added)
 Every package of food containing more than 5%
Polyols shall bear the following label “Polyols may
have laxative effects”
 Specific Labeling Requirements for certain
Additives used in foods
 Every package of food containing more than 10%
Polydextrose shall bear the following label
“Polydextrose may have laxative effects
 Every package of Dried Glucose Syrup containing
sulphur dioxide exceeding 40 ppm shall bear the
following label namely –
“Dried glucose syrup for industrial use in sugar
confectionery only”
 Every container or package of flavour emulsion and
flavour paste meant for use in carbonated or non-
carbonated beverages shall carry the following
declaration, in addition to the instructions for dilution,
namely:—
“Flavour emulsion and flavour paste for use in
carbonated or non carbonated beverages only”
 Specific Labeling Requirements for certain
Additives used in foods
 Gelatin meant for human consumption should be
labeled as “Gelatin Food Grade”

 Every container or package of table iodised salt or

iron fortified common salt containing permitted
anticaking agent shall bear the following label:
“Iodized salt and or iron fortified common salt*
(as the case may be)
 Specific Labeling Requirements for certain
Additives used in foods
 Labeling for Packages of Synthetic Food Colours for
sale - No person shall sell permitted synthetic food
colours or their mixtures or colour preparations for
use in or upon food unless the container carries a
label stating the following particulars:

a. The words “ Food Colours” or “Food Colour

Mixture” as the case may be
b. The chemical and the common or commercial
name and colour index of the dye(s)
c. Names of ingredients used in the preparation
Specific Requirements and Manner of Labelling
of Other Products
• Coffee-Chicory Mixture
• Condensed milk or desiccated (dried) milk
• Fluid milk
• Ice cream
• Hingra
• Light Black Pepper
• Cassia Bark
• Cinnamon
• Chillies with edible oil
• ice-cream, kulfi, kulfa and chocolate ice-cream
containing starch
• Mixed Masala fried in oil
• Compounded Asafoetida
• Maida treated with improver or bleaching agents
• Malted milk food which contains added natural
colouring matter except caramel
• Food containing added Monosodium Glutamate
• Refined salseed fat
• table iodised salt or iron fortified common salt
containing permitted anticaking agent
• iron fortified common salt
• Dried Glucose Syrup
• tea with added flavour
• food which is permitted to contain artificial
sweetener
• Aspartame (Methyl ester), Acesulfame K, Sucralose
and Saccharin Sodium, Neotame marketed as Table
Top Sweetener
• food which is permitted to contain a mixture of
Aspertame (Methyl Ester) and Acesulfame
Potassium Sweeteners
• food which is permitted to contain a mixture of
Acesulfame Potassium and Sucralose sweeteners
• Pan Masala
• Supari
• fruit squash by whatever name it is sold, containing
additional sodium or potassium salt
• Cheese (hard), surface treated with Natamycin
• Bakery and Industrial Margarine made from more
than 30 per cent of Rice Bran Oil
• flavour emulsion and flavour paste meant for use in
carbonated or noncarbonated beverages
• drinking water
• mineral water
• food having added caffeine
• Low Fat Paneer/ Chhana
• Cheese(s), if coated/packed in food grade waxes
polyfilm/wrapping of cloth
• Frozen Desert / Frozen Confection
• common salt
• biscuits, bread and cakes containing Oligofructose
• fresh fruit if coated with wax
• Gelatin meant for human consumption
• food containing Polyols
• food containing Polydextrose
Exemptions from labelling requirements
 Where the surface area of the package is not more
than 100 square centimeters, the label of such
package shall be exempted from the requirements
of list of ingredients, Lot Number or Batch Number
or Code Number, nutritional information and
instructions for use, but these information shall be
given on Wholesale Packages or Multipiece
Packages, as the case may be
 The ‘date of manufacture’ or ‘best before date’ or
‘expiry date’ may not be required to be mentioned
on the package having a surface area of not more
than 50 square centimeters but these information
shall be given on the Wholesale Packages or
Multipiece Packages, as the case may be
 Marking Net Weight may not be required for
packages weighing less than 10 grams.

 In case of liquid products marketed in bottles, if

such bottle is intended to be reused for refilling,
the requirement of list of ingredients shall be
exempted, but the nutritional information shall be
given on the label.
PROVIDED that in case of such glass bottles
manufactured after March 19, 2009, the list of
ingredients and nutritional information shall be
given on the bottle
 In case of food with shelf-life of not more than
seven days, the ‘date of manufacture’ may not be
required to be mentioned on the label of packaged
food articles, but the ‘use by date’ shall be
mentioned on the label by the manufacturer or
packer. In case of Wholesale Packages and bulk
packages, the particulars regarding List of
ingredients, Nutritional information, Date Marking
and consumer care details need not be specified as
long as the same is given on individual retail packs.
 In case of Institutional packs, consumer care
details may not be required. However, a clear
indication should be given on the label that the
product is “Not for retail sale – For Institutional
consumer only.”
 In case of Industrial packs, list of ingredients,
nutritional information and consumer care details
may not be required. However, a clear indication
should be given on the label that the product is
“Not for retail sale – For Industrial use only.”
Specific Restrictions on product labels
 General Prohibitions
 Labels not to contain reference to Act or rules
or regulations contradictory to required particulars
 Labels not to use words implying
recommendations by medical profession
 Unauthorized use of word imitation
prohibited: Any word indicating that the article is
a substitute for any food are not to be mentioned
on label
 Labeling prohibitions on Drinking Water
(Packaged and Mineral Water)
 No claims regarding medicinal effects may be
made.
 The name of the locality, hamlet or specified place
may not form part of the trade name unless it
refers to packaged water collected at the place
designated by that trade name.
 The use of any statement or of any pictorial device
which may create confusion in the mind of the
public or in any way mislead the public about the
nature, origin, composition, and properties of such
waters put on sale is prohibited
 Restriction on advertisement
 There shall be no advertisement of any food which
is misleading or contravening the 19 provisions of
Food Safety and Standards Act, 2006 (34 of 2006)
or the rules/regulations made thereunder.