This presentation include all the guidelines given by FSSAI for food labelling along with types of labelling.

1. FOOD LABELLING
Presented by:
Malvika (M.E. Food Technology)

2. CONTENTS
• Introduction
• Purpose
• Symbols
• FSSAI Guidelines
• Types of Food Label
• Front- of- pack nutrition labeling

3. INTRODUCTION
• A panel found on a package of food which contains a variety of
information:
• Nutritional information
• Serving size
• Number of calories
• Date of manufacture
• Date of expiry
• Lot/Code/ Batch identification number
• Name and complete address of the manufacturer
• Instructions of use.

5. PURPOSE
1. Information
2. Marketing or
communication
3. Presentation
4. Traceability
5. Brand
identification

7. FSSAI GUIDELINES ON LABELLING(2011)
• Name of the food : The name should in clear format on the
packaged product in clear font.
• List of ingredients: It is very necessary that the manufacturer
mentions all the ingredients fairly and do not cheat the end
consumer.
• Nutritional information: The nutrients that one will get from the
food product are to be mentioned.

9. •Declaration regarding Vegetarian or Non- vegetarian: India is a
land where the eating of non- vegetarian for some is against the
religious practices.
Whether the product is vegetarian or non-vegetarian can easily be
known by just looking at the small sign present on the corner of the
label.
•Declaration regarding Food additives: Food additives are for
preserving the food. It is necessary to give a declaration regarding
the additives.

10. •Name and address of the manufacturer: The manufacturer has to
give complete address of his industry which includes street address
, city, state and zip code.
•Net Quantity: The weight of the product should be mentioned. It
does not involve weight of the packaging material.
•Code no./ Lot no./ Batch no.: A batch number or code number or
lot number is a mark of recognition through which the food can be
found and even recognized in the distribution.
•Date of manufacture and Best Before & use by date: The date of
manufacture is when the product has been manufactured and Best
Before & Use by Date means by what date and month should the
product be consumed. If the product is consumed after expiry date,
it usually can harm the health of the human.

11. •Instructions for use: The instructions for use should be
mandatorily mentioned. It usually instructs or guides the
consumer on how to utilize the product.

13. TYPES OF FOOD LABEL
1. BRAND LABEL : It gives brand name, trademark or logo.

14. 2. Descriptive Label: It gives information about the features of the
product. Like the nutritional facts, instructions to use the product.

15. 3. Grade Label: It states the quality of the product.

16. 4. Promotional Label: It is for marketing purpose. It promotes
the pro duct through attractive and bright graphics replacing
paper labels glued on cans.

17. FRONT- OF - PACK NUTRITION LABELLING
• Most of the food manufacturers choose to display
nutritional information on the front of the package.
• There are two major schemes for front- of- pack labelling
1. Traffic light labelling.
2. Guideline Daily Amount(GDA) labels.
3. Some packs may be combination of two.

18. TRAFFIC LIGHT LABELLNG
• Traffic light labels on the front of pack provide information
on high (red), medium(amber), low(green) amount of sugar,
fat, saturated fats and salt present in the product, expressed
per 100gm/ml of the food/ drink.
• This scheme was developed to give an at- a- glance
indication of whether a food is a healthier choice.

19. GUIDELINE DAILY AMOUNT
• GDA labels include the Guideline Daily Amount for certain
nutrients and the percentage GDA provided by 100 gram or
1 portion.
• This can be used to compare products and to choose the
one which best suits the consumer eg: finding the one
with lowest salt content.

20. A combined approach to front- of- pack
nutrition labelling
Some packs may use the combination of traffic light labelling
and guideline daily amount labels.

22. That’s all folks….