LABELLING OF

FOODS
Group 10

26-06-23
Presented by: GROUP X

Rithupriya K V (TKI20FT057)
Rizwan R Mohammed (TKI20FT058)
Rushda N S (TKI20FT059)
Sandra G R (TKI20FT060)
Sanjay K (TKI20FT061)
Shalbia A (TKI20FT062)

Presented to:
Ms. Alfonsa James
CONTENTS:

➢ Introduction
➢ FSSAI Standards and Regulations
➢ Labelling requirements
➢ Types
➢ Practical Applications
➢ Conclusion
➢ Reference
 INTRODUCTION

A food label is actually the information presented on food product. It

is one of the most important and direct means of communicating
information to the consumer. The internationally accepted definition
of a food label is 'any tag, brand, mark, pictorial or other descriptive
matter, written, printed, stencilled, marked, embossed or impressed
on, or attached to, a container of food or food product. Food labelling
is designed to protect the health and well-being of customers. Food
labels allow consumers to:

▪ Know the ingredients.

▪ The relative amounts of each ingredient.
▪ Determine how much of selected vitamins, minerals, and other
nutrients a food contains.
▪ Examine foods for potential allergens, additives, or ingredients
that they wish to avoid.
▪ Learn about the conditions under which certain ingredients
were produced (e.g. Organic).
▪ Compare the price per unit volume or weight of similar
products.
▪ Determine if nutrients have been added (e.g. Enriched).
 FSSAI STANDARDS AND REGULATIONS FOR
FOOD LABELLING (FSSAI ACT 2006)

THE FSSAI Standards and Regulations for Food Labelling, under FSSAI Act
2006 is given below:
1. (1) These regulations may be called the Food Safety and Standards
(Labelling and Display) Regulations, 2020.
(2) These regulations prescribe the labelling requirements of pre-
packaged foods and display of essential information on premises
where food is manufactured, processed, served and stored.
(3) They shall come into force on the date of their publication in the
Official Gazette and Food Business Operator shall comply with all the
provisions of these regulations after one year from the date of their
publication in the Official Gazette except chapter-3 of these
regulations, to which Food Business Operator shall comply by 1st
January, 2022.
2. Definitions. - (1) In these regulations unless the context otherwise
requires: -
(a) “Act” means the Food Safety and Standards Act, 2006 (Act 34 of
2006);
(b) “Assorted pack” means any package or container containing
multiple units of different food products intended and displayed for
retail sale and complies with the general labelling requirement
specified in regulation 4(8);
(c) “Best before date” means the date which signifies the end of the
period under any stated storage conditions during which the food
product shall remain fully marketable and shall retain any specific
qualities for which tacit or 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 product shall
not be sold if any stage the product become unsafe;
(d) "Children or child” means a person under the age of 18 years as
defined in Juvenile Justice Act, 2015.
Explanation- The applicability of the age limit for specific category of
food may be indicated in the relevant regulation, under the broad
category of children.
(e) “Date of manufacture” means the date on which the food products
becomes the product as described;
(f) “Date of packaging” means the date on which the food product is
placed in the immediate container in which it will be ultimately sold;
(g) “e-commerce” means buying and selling of goods and services
over digital and electronic network.”
(h) “Foods for catering purposes” means those foods for use in
restaurants, canteens, schools, hospitals, quick service restaurants
(QSR), home delivery operators, caterers and similar institutions
where food is offered for immediate consumption;
(i) “Front of Pack” means part of the package that faces forward (in
the principal field of vision) and is typically the first thing a consumer
will see when they look at the product”
(j) “Infant” means a person not more than twelve months of age;
(k) “Labelling” means any written, printed or graphic matter that is
present on the label, accompanies the food or is displayed near the
food;
(l) “Lot number” or “code number” or “batch number” means the
identification mark depicted shown on the label by the use of numeral
or alphabet or combinations thereof, brief preceded by “Lot number”
or “code number” or “batch number” or any unique identification
marks such as Batch No., B. No., L. No., Lot No., Code, LN, CN or
BN, B No by which the food can be traced in manufacture and
identified in distribution; (m) “Multi-unit package” means a package
containing two or more individually packaged or labelled units of the
same food commodity of identical and / or different, net quantity
intended and displayed for retail sale either in individual units or
package as a whole and complies with the general labelling
requirement specified in regulation 4(8);
(n) “Non-retail containers” means any container that is not intended to
be offered for direct sale to the consumer. The food in the non-retail
container is for further business activities before being offered to the
consumer;
(o) "Non-vegetarian food” means an article of food which contains
whole or part of any animal including birds, insects, fresh water or
marine animals or eggs or products of any animal origin, but does not
include milk, milk products, honey or bees wax or carnauba wax or
shellac;
(p) “Package/container” means a pre-packed box, bottle, jar, casket,
tin, barrel, case, pouch, receptacle, sack, bag, wrapper or such other
things in which an article of food is packed;
(q) “Recommended dietary allowances (RDA)”means the average
daily dietary nutrient intake level sufficient to meet the nutrient
requirement of nearly all (97 to 98 per cent.) healthy individuals in a
particular life stage and gender group.
Explanations.- For the purposes of this clause, RDA values as
provided in current Indian Council of Medical Research Nutrient
Requirements and Recommended Dietary Allowances for Indians
shall be applicable and if Indian recommended dietary allowances is
not available for any nutrient then values provided in Codex or World
Health Organization guidelines shall be applicable;
(r) “Pre-packaged food” means food, which is placed in a package of
any nature, in such a manner that the contents cannot be changed
without tampering it and which is ready for sale to the consumer.
Note: The expression “package” wherever it occurs in these
Regulations, shall be construed as package containing pre-packaged
food articles;
(s) “Principal display panel” means that part of the container/package
which is intended or likely to be displayed or presented or shown or
examined by the customer under normal and customary conditions of
display, sale or purchase of the food article contained therein;
(t) “Retail pack” or “Retail unit” means the packages which are
intended for sale to ultimate consumer for the purpose of consumption
of the food contained therein;
(u) “Use by” or “expiry” means the date, which signifies the end of
the estimated period under any stated storage conditions, after which
the product may not remain safe and the food product probably will
not have the quality of safety attributes normally expected by the
consumers and the food, shall not be sold or distributed for human
consumption;
(v) “Vegetarian food” means any article of food other than Non-
Vegetarian Food as defined in these regulations.
(2) All other words and expressions used herein and not defined, but
defined in the Act, rules or regulations made thereunder, shall have
the meanings assigned to them in the Act, rules or regulations,
respectively.
3. The FSSAI may establish an internal mechanism to address the
problem arising out of implementation/interpretation of
the regulations.
 LABELLING REQUIREMENTS

The FSSAI guidelines on the labelling of food products are a

comprehensive set of rules that every food manufacturer and brand
must follow. These rules mandate the labelling of every packaged food
item and provide certain crucial information related to the product and
the manufacturer. These are as follows:

1. Name of the Food

A label should clearly display the product’s name and the font
prescribed in the food labelling FSSAI rules.
2. The List of Ingredients
The label must mention the elements used in making the final food
product. The manufacturer should mention all the ingredients of the
product fairly and should not keep the end customers in the dark
about any ingredients used.
3. Nutritional Information
FSSAI labelling rules mandate the mention of the details related to the
calories of the food product on the label. It should mention calories
received from trans-fat, saturated fat, sodium, cholesterol dietary
fibre, carbohydrates, protein, sugar, iron, calcium, vitamin A, and
vitamin C contained in the product.
4. Declaration Regarding Non-vegetarian or Vegetarian
Some parts of India consider non-vegetarian food unholy and against
the relevant religious practices. Therefore, FSSAI label rules dictate
to every manufacturer to mention on the label whether the food
product has any non-vegetarian ingredients in it. The label must have
a small dot at the corner to represent if the product is vegetarian or
non-vegetarian. A red-coloured dot represents non-vegetarian food
and a green-coloured dot represents vegetarian food.
5. Declaration Regarding Food Additives Used
Additives are substances added to a food product to enhance its
appearance and/or taste and to preserve its flavour. The producer must
make a declaration on the label regarding the additives used in the
product.
6. Name and Complete Address of the Manufacturer
At a prominent place on the label, there should be a clear mention of
the manufacturer’s name, complete address, and place of
manufacturing.
7. Customer Care Details
The contact details of the customer support centre must be on the
label
8. Quantity
The net quantity or packaged weight of the food product must find a
prominent mention on the label
9. Retail Sale Price
The maximum retail price at which the product is on sale should be
there.
10. FSSAI Logo and License Number
At a prominent place on the label, there must be a mention of the logo
and the food licence online number, as per the FSSAI labelling rules
11. Batch/Code/Lot Number
These numbers provide authenticity about the manufacturer of the
product and hence there should be a mention of it on the label.
12. Manufacturing Date and the Best Before/Use-by Date
This is an important piece of information for consumers. It will
inform them of the date before which the product has to be consumed.
Any consumption after the expiry date may cause harm to the
consumer.
13. User Instructions
The FSSAI labelling rules mandate the producer must mention the
instructions to use the product on its label.
14. Country of Origin (For Imported Food)
According to the FSSAI label rules, on the labels of all imported
foods, there must be a mention of the nationality of the food. This will
inform the consumers where the product was grown, manufactured, or
processed.
15. FSSAI License Number
The label of the product must display the FSSAI logo and license
number, in contrast, the colour of the packaging background
for a clear view.

TYPES OF LABELLING
The Codex Alimentarious guidelines recommend the following types
of nutrition labelling: Nutrient Declaration, Nutrient Reference
Values, Quantitative declaration on ingredients (QUID), Nutrition
Claims and Health Claims.

1. Nutrition Declaration under EU law, prepacked food that is sold

in the EU must bear a label informing consumers about its energy
and nutrient content. This is called ‘nutrition declaration' and must
appear directly on the package or on a label attached to it. The
nutrition declaration must include the following information.
• energy value
• amounts of fat, saturates, carbohydrate, sugars, protein and salt
The following nutrients can be indicated voluntarily in the nutrition
declaration:
• Mono-unsaturates
 • Polyunsaturates
• Polyols
• Starch
• Fibre
• Any of the vitamins or minerals permitted by law.

2. Nutrient Reference Value NRV’s are set for 13 vitamins and 14

minerals for the purposes of food labelling and are EU guidance
levels on the daily amount of vitamin or mineral that the average
healthy person needs to prevent deficiency. Food supplement labels
list the ingredients included in the product and give the proportion of
the NRV value (% NRV) that is contained within the supplement e.g.
vitamin C, 80mg, 100% NRV.

3. QUID
QUID is an indication of how much of the finished product is made
up of a certain ingredient; it is always expressed as a percentage.The
QUID must either be given immediately after the ingredient appears
in the name of the food or, more commonly, in brackets immediately
after the ingredient appears in the ingredients list. For example -
peanut butter:
'Peanut (95%) butter’ or 'Ingredients: Peanut (95%), Brown Cane
Sugar, Palm Oil, Sea Salt'.

4. Health and Nutrition Claims

Health Claims: Health claims, which the FDA must authorize,
describe a relationship between a nutrient or food and a disease or
health-related condition. If a claim names a specific disease risk, there
is substantial scientific evidence that the food product may help
protect against the disease in the context of a healthy diet. A few
examples are:
 1. Fruits and vegetables and a reduced risk of cancer.
2. Calcium and a lower risk of osteoporosis.
3. Fat and a greater risk of cancer.
4. Sodium and a greater risk of high blood pressure.
Health claims must be written so that consumers can understand the
nutrient’s importance in the daily diet and the relationship between
the nutrient and the disease. An example is: “While many factors
affect heart disease, diets low in saturated fat and cholesterol may
reduce the risk of this disease.”
Nutrition claims: This is a claim concerning a product’s nutritional
value. It describes the content of a food, including the amount of
nutrients, calories, cholesterol, or fibre, but not in exact amounts.
Usually placed on the front of the food label, the nutrient claim
provides a quick comparison between similar products.

There are four distinct forms of labelling:

Brand Label
It is a label that contains information about the brand to which a
product belongs. The brand label denotes the product’s brand name,
trademark or logo and does not include any other information outside
the brand name. Some examples of brand labels include L.G.,
Samsung, Whirlpool, and Raymond.

Grade Label
A grade label denotes the quality or grade level of a product. Such
labels describe the features of the product and the organization use
such labels to categorize their items based on their quality. For
example, the USHA is brand manufacture of various fan qualities
such as deluxe, continental, and prime. The labels in USHA brand
classifies their products in Grade label.

Descriptive Label
A descriptive label is one that indicates significant information about
a product. Such label includes product ingredients, distinct uses,
instructions, and precautions for usage, producer’s information, and
date of manufacture, weight, size, and value of product.

Informative Label
Informative labels contain a lot of information and provide specific
details regarding the product. It differs from descriptive labelling in
that it provides detailed instructions on how to use the product and
how to take care of it. These labels include recipes, thorough clearing
directions, and other similar information.
 PRACTICAL APPLICATION OF FOOD
LABELLING
All packaged food manufacturers should establish a food labelling
program to ensure compliance with federal regulations. Products that
do not comply or are in violation of the regulations may be subject to
recall. A food labelling program should have the following
components:
1. Principal display and information panels - The principal display
panel is the section of the label that is displayed on retail shelves. It is
the area most visible to consumers and provides information such as
net quantity and identity of the contents. The information panel is to
the right of the principal display panel, and contains the nutritional
panel, ingredient list, statement of responsible party, and any
applicable warnings.
2. Statement of identity - The statement of identity is the name of the
type of food in the package.
3. Ingredient statement - The ingredient statement is a list of all the
ingredients used in the product. This is required for all food made
with two or more ingredients.
4. Net quantity of contents - This is the amount of material in the
packaged food excluding the package. It is listed on the base of the
package.
5. Statement of responsible party - The statement of responsible
party is located on the principal display panel or on the information
panel, after the ingredient statement. The responsible party may be the
manufacturer or a distributor.
6. Nutrition facts - The nutrition facts panel must be printed in an
easy-to-read format. It is usually printed in black on a white
background. It lists the following information:
• Nutrition facts
• Amount per serving
• % Daily Value
• Calories
• Total fat
• Cholesterol
• Sodium
• Total carbohydrates
• Protein

7. Claims - The FDA regulates claims, and no claim may be made on

a package without being approved.
8. Label warnings - Label warnings apply to very specific types of
food and how they are packaged or processed. For more information,
refer to FDA 21CFR101.17.5
9. Education and training - Labelling activities should be performed
by nutritional labelling and regulatory personnel.

Implementation of a verification program will ensure you are in

compliance. Labels should be inspected upon receipt for proper
information after each print run. A written procedure for disposing of
labels should be created to prevent use of incorrect labels.
CONCLUSION

Food labelling is vital.

It is not only a legal requirement, it also helps consumers to make
informed decisions when purchasing food
It also helps them to store and use the food they’ve purchased safely.
The food label must contain the important information’s like name of
the food, list of ingredients, percentage of certain ingredients, usage
instructions if any, ‘Use by’ or ‘best before’ dates, Storage
instructions, storage instructions, country of origin etc.
Nutritional information should be provided in the label since many
people nowadays opt for more nutritious alternatives and hence they
should be made aware of the nutrition and dietary information of all
food items they purchase.
In short, food labelling is one way in which consumers can get
knowledge about the food they consider buying.
Correctly following the information provided on food labels can help
consumers prevent unnecessary food-borne illness and
allergic reactions.
REFERENCE

o www.fssai.gov.in
o www.foodsafetyhelpline.com/fssai-drafts.
o www.fao.org
o https://r.search.yahoo.com/www.nhsinform.scot
o www.eufic.org
o www.clearmark.uk
o www.researchgate.net