LABELLING

2. Food Labelling
 “Labelling 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”

3. Food Information Regulation
 Every packaged food article for the
domestic use has to be labeled in
accordance to the related Indian Food
Law.
 Food Safety and Standards
(Packaging and Labeling)
Regulations, 2011, notified by Food
Safety and Standards Authority of
India (FSSAI).

4. What must be on a label?
Name of food
List of ingredients (in descending
order)
Weight or volume
Date and storage conditions
Preparation instructions
Place of origin
Lot or batch number

5. Date marks
There are two different date marks which
appear on food labels:
 ‘Use-by’ - found on perishable foods, e.g.
milk, meat, fish. Foods are not safe to
eat after this date (food safety).
 ‘Best before’ - found on a wide range of
food including fresh, frozen, dried,
canned and other foods. Foods can be
eaten after this date, but may not be at
their best quality (quality, taste, texture
and appearance).

6. Nutrition information
 Not mandatory unless a nutrition claim
is made e.g. ‘low fat’ or ‘high fibre…
 If a nutrition claim is made:
Energy value of the food in kJ and
kcal must be provided
Amount of protein, carbohydrate and
fat in g must be provided

7. Nutrition information
 Nutrition information must be provided in one of
two formats
 Further information can be added to labels such as
the amounts of polyunsaturates, monounsaturates,
starch, cholesterol, vitamins and minerals
Format 2: ‘Big 4 and Little 4’
Energy (kJ and
kcal)
Protein (g)
Carbohydrate (g)
of which: sugars (g)
Fat (g)
of which: saturates (g)
Fibre (g)
Sodium (g)
Format 1: ‘Big 4’
Energy (kJ and kcal)
Protein (g)
Carbohydrate (g)
Fat (g)

8. Allergen information
 Foods that are known to cause
allergies and intolerances may be
listed in a box or highlighted to draw
attention to their presence, e.g. this
product contains MILK
 Manufacturers will require packaged
foods to provide allergy
information

9. Vegetarian
 Industry already labels foods as
suitable for vegetarians or vegan
 2006, FSA provided guidance for
manufacturers, caterers and
enforcement authorities to improve
food labelling for vegans and
vegetarians

10. Front-of-pack labelling
 Most of the big supermarkets and many food
manufacturers also display nutritional information on
the front of pre-packed food
 Traffic light labels on the front-of-pack provides
information on high (red), medium (amber) or low
(green) amounts of fat, saturated fat, sugars and salt
 The number of grams of fat, saturated fat,
sugars and salt in what the manufacturer
or retailer suggests as a ‘serving’ of the
food though the criteria are per 100g

11. OFFENCES & PENALTIES
 Misbranded Food Up to 3lakh rupee
 Misleading advertisement Up to
10lakh rupees

12. Thank You