1. 1. Package Labeling – functions and regulations
Packaging is the technology of enclosing or protecting products for distribution, storage, sale, and use.
Packaging also refers to the process of designing, evaluating, and producing packages. Packaging can be
describedasa coordinatedsystemof preparinggoodsfortransport,warehousing, logistics, sale, and end
use. Packaging contains, protects, preserves, transports, informs, and sells. In many countries it is fully
integrated into government, business, institutional, industrial, and personal use.
Package labeling (American English) or labelling (British English) is any written, electronic, or graphic
communication on the package or on a separate but associated label.
Packaged food products sold in India are required to be labelled with a mandatory mark in order to be
distinguishedbetweenvegetarian and non-vegetarian. The symbol is in effect following the Food safety
and standards (packaging and labelling) act of 2006, and got a mandatory status after the framing of the
respective regulations(Foodsafetyandstandards(packagingandlabelling) regulation) in 2011. According
to the law,vegetarianfoodshouldbe identifiedbyagreensymbol andnon-vegetarian food with a brown
symbol.
Vegetarian and non-vegetarian marks
The green dot symbol (left) identifies vegetarian food, and the
brown dot symbol (right) identifies non-vegetarian food.
Effective region India
Effective since 2001
Product category Packaged food products
Legal status Mandatory
Mandatory since 2001
1.1. Peculiarities
Only veg and non-veg
In the presentscheme there are no distinguishing marks for egg and milk products, other than the broad
vegetarian and non-vegetarian classifications.
1.2. The mark
The law gives a detailed specification of the mark. The opening sentence of the specification says:
The symbol shall consistof a greencolour filled circle, having a diameter not less than the minimum size
specifiedinthe table below,inside the square with green outline having size double the diameter of the
circle, as indicated below ....
— Food safety and standards (packaging and labelling) regulations of India, 2011, Rule 4.
The mark is eitheragreendotor a brownone in a square of the same colour.The law also specifies other
requirements - for example, the mark should be placed near the brand logo or in an easily noticeable
position.
2. CAC Labeling regulations
SCOPE This standard applies to the labelling of all prepackaged foods to be offered as such to the
consumer or for catering purposes and to certain aspects relating to the presentation thereof.
DEFINITION OF TERMS
For the purpose of thisstandard:“Claim”meansany representationwhichstates,suggestsor implies that
a foodhas particularqualitiesrelatingtoitsorigin,nutritional properties,nature,processing, composition
or any other quality. “Consumer” means persons and families purchasing and receiving food in order to
meettheirpersonal needs.“Container”meansanypackagingof foodfordeliveryasasingle item, whether
by completelyorpartiallyenclosingthe foodandincludeswrappers.A containermayenclose several units
or typesof packageswhensuchis offeredtothe consumer.Foruse in Date Marking of prepackaged food:
“Date of Manufacture” means the date on which the food becomes the product as described. This is not
an indication of the durability of 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. This is not an indication of the
durabilityof the product.“BestBefore Date”or “BestQualityBefore Date”meansthe date whichsignifies
the end of the period, under any stated storage conditions, during which the unopened product will
remainfullymarketable andwill retainanyspecificqualitiesforwhichimpliedorexpressclaimshave been
made. However, beyond the date the food may still be acceptable for consumption. “Use-by Date” or
“Expiration Date” means the date which signifies the end of the period under any stated storage
conditions, after which the product should not be sold or consumed due to safety and quality reasons.
“Food” means any substance, whether processed, semi-processed or raw, which is intended for human
consumption, and includes drinks, chewing gum and any substance which has been used in the
manufacture,preparationortreatmentof “food”butdoesnotinclude cosmeticsortobaccoor substances
usedonlyas drugs.“Food Additive” means any substance not normally consumed as a food by itself and
not normallyusedasa typical ingredientof the food,whetherornotit has nutritive value,the intentional
addition of which to food for a technological (including organoleptic) purpose in the manufacture,
processing,preparation,treatment,packing, packaging, transport or holding of such food results, or may
be reasonablyexpectedtoresult,(directlyorindirectly) in it or its by-products becoming a component of
or otherwise affecting the characteristics of such foods. The term does not include “contaminants” or
substances added to food for maintaining or improving nutritional qualities. “Ingredient” means any
substance,includingafoodadditive,usedinthe manufacture or preparation of a food and present in the
final productalthoughpossiblyinamodifiedform. “Label” means any tag, brand, mark, pictorial or other
descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or attached to, a
containerof food.“Labelling”includesanywritten,printed or graphic matter that is present on the label,
accompaniesthe food,oris displayednearthe food,includingthatforthe purpose of promotingitssale or
disposal. “Lot” means a definitive quantity of a commodity produced essentially under the same
conditions. “Prepackaged” means packaged or made up in advance in a container, ready for offer to the
consumer, or for catering purposes. “Processing Aid” means a substance or material, not including
apparatusor utensils,andnotconsumedasa foodingredientbyitself,intentionallyusedinthe processing
of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or
processingandwhichmayresultinthe nonintentional butunavoidable presence of residuesorderivatives
in the final product. “Foods for Catering Purposes” means those foods for use in restaurants, canteens,
schools, hospitals and similar institutions where food is offered for immediate consumption.
