FOOD LABELLING

Ouswa Amjad
Lecturer Food Science & Nutrition
CUI, Sahiwal
Why food labelling
When foods are packaged in bags, boxes, bottles, cans and
wrappers, the consumer cannot detect the quality and quantity of
the food through their senses of sight, smell, taste and touch. This
means that the producer has information about the product that is
not known to the consumer.

Economists call this difference between sellers and buyers

“information asymmetry”. Information asymmetry must be
corrected to ensure that the market functions well because
consumers need information about what the product is before they
decide whether to purchase the product.

By knowing the product identity, quantity and qualities,

consumers decide if the price is satisfactory according to their
In the 21st century markets there are many foods that are
unfamiliar to a large number of shoppers. These factors lead to a
greater need to build trust in the integrity of the food products.

Consumer confidence in the packaged product often begins with

the information on the label.

The need to inform consumers about the true quantity and quality
of the product and to prevent deceptive sales practices exists in all
regions of the world.

Preventing misleading information is a fundamental principle of

labelling policies. There are incidences when food is deliberately
placed on the market, for financial gain, with the intention of
deceiving the consumer.
There are foods which do not provide the benefits that are claimed.
Providing detailed information on the exact nature and
characteristics of the foods sold enables authorities to take action if
products are misbranded.

Labels that inform consumers about contents they may need to

avoid and illustrate the proper use of the product are important for
protecting the health of the consumer.

Food package information is an important way to inform

consumers of potential risks of food products and to ensure that
consumers understand how to store, cook and prepare the products
safely.
Increasingly, food labels inform consumers about benefits of
consuming foods which are particularly nutritious and contribute
to a healthy diet.

From a business perspective, a labelling policy can improve the

marketing and competitiveness of products and stimulate
innovation in the food sector.

Labels enable consumers to compare products and react to the

specific differences in products through their purchases. For
example, some consumers may be willing to pay more for foods
that enable them to obtain certain nutrients (for example, fortified
food) and avoid or reduce ingredients that can present risks (for
example, sodium).
What Is a Food Label?
A food label is the information found on the food product seen by
the consumer, the ordinary person.

According to the Codex General Standard for the Labelling of

Prepackaged Foods (CODEX STAN 1-1985),

“food label is any tag, brand, mark, pictorial or other descriptive

matter that is written, printed, stencilled, marked, embossed or
impressed on, or attached to, a container of food or food product.
This information can also accompany the food or be displayed near
the food to promote its sale”
“Label” means any tag, brand, mark, pictorial or other descriptive
matter, written, printed, stencilled, marked, embossed or impressed
on, or attached to, a container of food.

“Labelling” includes any written, printed or graphic matter that is

present on the label, accompanies the food, or is displayed near the
food, including that for the purpose of promoting its sale or
disposal (FAO/WHO, 2007).
Mandatory Labeling Elements
Food labels must contain five primary elements (unless subject to
limited exemptions):

• Statement of identity (name of the food);

• Net quantity of contents;
• Nutrition facts;
• Ingredient statement (including allergen declaration); and
• Name and address of responsible firm.

Additional labeling requirements are applicable to certain

products, e.g., juice content, warnings
The mandatory information must
appear on one of two label panels.

The ‘principal display panel’ (PDP)

is the part of a label that is most
likely to be displayed to the
consumer for sale.

The PDP must contain the

statement of identity and net weight
declaration.
Most labels also include an
‘information panel,’ which is the part
of the label immediately contiguous
and to the right of the PDP, unless the
panel immediately to the right of the
PDP is too small to accommodate the
required information.

The information panel generally

includes the name and address of the
responsible firm, ingredient
declaration, and nutrition information.

If there is no information panel, this

information may be on the PDP.
Statement of Identity

All foods must be labeled with a Statement of Identity (the name

of the food) as one of the principal features on the PDP. This name
must be:

• a name prescribed by law or regulation;

• a common or usual name; or
• a description of the basic nature of food, sufficiently precise to
distinguish it from other products with which it could be
confused.
Standards of Identity

Standards of identity are regulations that establish the composition

of a food, its name, and the ingredients that must be used, or may
be used, in the food. Once a standard of identity is established, any
food that purports to be the standardized food must comply with
the standard of identity, and a food may not bear the standardized
name if it does not comply with the standard.
Common or Usual Name
A standard of identity does not exist for all types of foods, and
FDA regulations establish common or usual names for certain
foods that must be followed when labeling these types of foods.
The common or usual name of a product must accurately identify
or describe the basic nature of the food or its characterizing
properties or ingredients.

Descriptive or Fanciful Name

When neither a standard of identity nor a common or usual name is
available for a food, the statement of identity is permitted to be a
descriptive term or, if the nature of the food is obvious, a fanciful
name, e.g., the brand name of many soft drinks.
2. Net Quantity of Contents
A net quantity of contents statement, expressed in terms of
weight, measure, numerical count, or a combination of
numerical count and weight or measure, must appear in the
lower 30% of the PDP. The statement must declare the package
contents in both English and metric units.

3. Nutrition Labeling
FDA regulations specify detailed substantive and technical
requirements for the Nutrition Facts panel. In addition to
numerous other requirements, a food’s nutrition label must:

• Specify the serving size (based on reference amounts

customarily consumed);
• Declare certain nutrients by name and quantity; and
• Follow specific formatting and type size requirements.

In 2016, the FDA revised Nutrition Facts content and formatting

to take into account up-to-date scientific information and dietary
guidance. Among the areas addressed in the proposed changes are
mandatory nutrients, optional nutrients, daily values, serving
sizes, and formatting.
Ingredient Statement

With certain specified exceptions, each ingredient used to make a

product must be listed by name in the ingredient statement in
descending order of predominance by weight. There also are
specific regulations governing the declaration of spices, flavors,
and colors.

Importantly, manufacturers are required to declare in plain

language the presence of major food allergens, specifically egg,
wheat, milk, soy, fish, shellfish (crustaceans), peanuts, and tree
nuts.

The name of the allergen may be declared in the ingredient

statement or through the statement ‘Contains: (name of the
allergen)’ immediately after the ingredient statement. The
declaration for tree nuts, fish, and shellfish must indicate the
Name and Address of Firm

The label must contain the name and address of the manufacturer,
packer, or distributor. The company’s corporate name must appear
on the label, as well as its city, state, and zip code.

If the company is not listed in the city or telephone directory, its

street address also must appear on the label.

If the name on the label is not that of the manufacturer, it must be

qualified with a phrase such as ‘distributed by,’ ‘packed for,’ or
‘imported by.’
Additional Requirements Imposed by USDA/FSIS
Labeling for foods regulated by FSIS must contain the information
above plus:
• an inspection legend and establishment number;
• special handling instructions for products requiring refrigeration
or freezing; and
• safe handling instructions for products not considered ready to
eat.

Country of Origin Labeling

USDA and CBP regulate separate Country of Origin (COO)
labeling requirements that affect most imports. The rules require
labeling at retail to indicate the country of origin for certain
covered commodities (i.e., muscle cuts and ground lamb, chicken,
and goat; wild and farm-raised fish and shellfish; perishable
agricultural commodities (specifically fresh and frozen fruits and
vegetables); macadamia nuts; pecans; peanuts; and ginseng).
Voluntary Labeling Information
Manufacturers may choose to make claims on their food labels
about their products’ attributes or benefits.

The FDA requires authorization prior to use of nutrient content

claims and health claims by regulation or by notification. Qualified
health claims are authorized by letters placed on FDA’s website.
Structure/function claims do not require approval prior to use.

Other voluntary label statements such as gluten free, natural, made

with real butter do not require authorization by the FDA prior to
use, but they must be truthful and not misleading. Some of these
claims are defined, e.g., gluten free, while others are not.
A product’s intended use, as evidenced predominantly by
statements on the label or in labeling, will determine whether it is
subject to regulation as a food, dietary supplement, or drug.
Because most drugs cannot be marketed until they have received
premarket FDA approval, food companies must avoid making
claims that would subject their products to regulation as new
drugs.