This document provides information on food labelling requirements in the European Union. It discusses what information must be included on food labels by law, such as the name of the food, ingredients, weight/volume, date marks, storage instructions, manufacturer details, and country of origin. It also describes regulations for listing allergens and providing nutrition information on the back of packaging. Front-of-pack labelling remains optional but commonly uses color-coding to indicate levels of nutrients.

1. Dr. Abdirashid Ahmed Hussein
BSc IN Veterinary science department of animal husbandry in
university of Somalia (Uniso)
BSc in public health in Somvill university
Email: abwaanrashka39@gmail.com
Lecture: 13
Food labelling

2. Food labelling
• Information is provided on the
packaging of food and drink
products to help consumers make
choices between different products,
brands and flavours.
• There is a legal requirement to
provide certain information on food
labels.

3. The European (EU) Food Information Regulation
(FIR)
A new Regulation covering all aspects of food labelling came
into force at the end of 2011.
The majority of the rules apply from December 2014, with
mandatory provision of back-of-pack nutrition information
from December 2016. Previously, providing nutrition
information was optional unless a nutrition or health claim
was made. Front-of-pack labelling has remained optional.

4. The European (EU) Food Information Regulation
(FIR)
The new Regulation specifies certain
information that must be placed on food labels
by law. A minimum font size has also been set
for this information.
The full regulation is available here: http://eur-
lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ
:L:2011:304:0018:0063:EN:PDF

5. Information for consumers
The following information must appear by law
on food labels:
• name of food or drink;
• list of ingredients (including additives and
allergens);
• weight or volume;
• date mark;
• storage and preparation conditions.

6. Information for consumers
• name and address of the manufacturer, packer
or seller;
• country of origin and place of provenance;
• nutrition information (compulsory on all pre-
packed foods from December 2016).
Additional information may also be provided, such
as cooking instructions or serving suggestions.

7. Name of food
• It is important that the name of the
food must be clearly stated and not be
ambiguous or misleading.
• If the food has been processed in some
way, the process must be included in
the title if it would be misleading not
to, e.g. dried apricots, salted peanuts,
smoked bacon.

8. Name of food
• The name must also describe the differences
between apparently similar products. For example,
‘fruit yogurt’ differentiates it from yogurt using
artificial flavourings.
• Sometimes foods have made up names, e.g. ‘Bonzo’
which give no information about what is in them or
how they have been processed. In such cases, a
description of the food must be given.

9. Ingredients
• All of the ingredients of a product are listed
in descending order of weight, according to
the amounts that were used to make the food.
• Food additives and water must also be
included in the list if they have been added.

10. Ingredients
Allergens need to be highlighted.
The amount of ingredients used in a product will also be stated
where:
 the ingredient (e.g. lamb curry) or category of ingredients
(e.g. beef and mushroom pie) appears in the name of the food;
 it is usually associated with that name by the consumer, e.g.
lamb in shepherds pie;
 it is emphasised by the labelling in words, pictures or
graphics;
 the ingredient is essential to characterise the food.

11. Allergens
Within the European Union, any of the 14 foods
listed on the following slide used in a pre-packed
food, need to be emphasised in the ingredients list
(e.g. bold, capitals, highlighting). An allergy advice
statement may also be used to direct consumers to
the ingredient list for allergen information.
If there is a chance that a food may also contain
minute amounts of allergen because it is produced on
the same line or in the same factory as other
products that contain ingredients known to cause
allergy, an additional voluntary statement with the
word ‘also’ may follow, e.g. Also, not suitable for
customers with peanut allergy.

12. Allergens
This enables consumers to understand more
about the ingredients in pre-packed foods and
are helpful for people with food allergies and
intolerances who need to avoid certain foods.
© Livestock & Meat Commission for Northern Ireland 2015

13. Allergens
The most common allergens are present in:
• celery;
• cereals containing gluten (such as
• wheat, barley, rye and oats);
• crustaceans (such as lobster and crab);
• eggs;
• fish;
• cow’s milk;
• molluscs (such as mussels and oysters);

14. Allergens
The most common allergens are present in:
• mustard;
• nuts (such as almonds, hazelnuts, walnuts,
Brazil nuts, cashews, pecans, pistachios and
macadamia nuts);
• peanuts;
• sesame seeds;
• soybeans;
• sulphur dioxide and sulphites (preservatives
used in some foods and drinks) at levels
above 10mg per kg or per litre.
• mustard;

15. Weight and volume
The weight or volume of the food must be shown
on the label. By comparing the weight with the
price of different brands, consumers can make
sure that they are getting value for money.
The net weight or volume of a product must be
within a few grams or millilitres of the quantity
stated on the label. If the product weighs less
than 5g or 5ml, the weight need not be stated;
however, this does not apply to spices and herbs.

16. Allergens
• The symbol ‘e’ is used to show that the weight
complies with the EU requirement for weight
under the ‘average system’, i.e. the average pack
is at least the weight declared.
• For solid foods that are presented in a liquid
medium, e.g. canned tuna in brine, the drained
net weight of the food should be included on the
packaging.

17. Date marks
There are two different date marks that
appear on food labels
• ‘Use-by’ - found on perishable foods,
e.g. milk, red meat, fish. Foods are
not safe to eat after this date.
• 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).

18. Storage and preparation
In cases where foods require special storage
conditions and/or conditions of use, these must
be clearly indicated.
When necessary, instructions on how to prepare
and cook the food must also be given on the
label. If the food has to be heated, the
temperature of the oven and the cooking time
should be stated.
Instructions may also be given for heating in a
microwave oven. These instructions should
ensure the food tastes its best and that it will be
thoroughly heated to a core temperature of
75°C, which minimizes the risk of food
poisoning.

19. Name and address of the manufacturer,
packer or seller
• The name and address of the
manufacturer, packer or seller
must be stated on the label.
• Consumers can then contact the
manufacturer if they have a
complaint about a product or if
they wish to know more about it.

20. Country of origin and place of provenance
• The label must display clearly where
the food has come from if it would be
misleading not to show it. It has also
become mandatory to show origin
information for most fresh and frozen
meat.
• The origin of the main ingredients
will have to be given if different from
where the final product is made.

21. Country of origin and place of provenance
• The European Union has created three systems to promote and
protect regional food products. These include the Protected
Designation of Origin (PDO), the Protected Geographical
Indication (PGI), and the Traditional Specialty Guaranteed
(TSG).
• The European Union also permits the promotion of Quality
Schemes. In Northern Ireland, Beef and Lamb is produced under
the Northern Ireland Beef and Lamb Farm Quality Assurance
Scheme (FQAS). This gives assurances about food safety, animal
welfare and care for the environment.

22. Back of pack labelling
Back of pack nutrition labelling will be
compulsory on all pre-packed foods from
December 2016.
Back of pack nutrition labelling is
already provided on many foods.
Mandatory 'back of pack' nutrition labelling
The following needs to be included: energy value (in kJ and kcal), and amount in g of
fat, saturates, carbohydrate, sugars, protein and salt. ... If a nutrition or health claim
is made on the packaging then the nutrient in question must be declared.

23. Back of pack labelling
Old back of pack nutrition label
Note that fibre, monounsaturates, polyunsaturates,
polyols, starch and certain vitamins and minerals
present in defined, significant amounts can also be
added to the panel but it is not compulsory.
New back of pack
nutrition label
Per 100g
Energy 1500kJ/356kcal
Fat 7.4g
of which saturates 1.1g
Carbohydrates 58.1g
of which sugars 16.8g
Protein 9.9g
Salt Below 0.1g
Per 100g
Energy 1500kJ/356kcal
Protein 9.9g
Carbohydrates 58.1g
of which sugars 16.8g
Fat 7.4g
of which saturates 1.1g
Fibre 8.9g
Sodium Below 0.1g

24. Back of pack labelling
Nutrients have to be listed in a certain order – energy (both in kJ
and kcal) and the amounts of fat, saturates, carbohydrates, sugars,
protein and salt (in place of ‘sodium’ which is no longer permitted).
The information has to be given in per 100g/ml but can additionally
be given:
• per portion or per consumption unit (e.g. per slice);
• as % Reference Intakes.

25. Back of pack labelling
Information of the following nutrients can be provided in a voluntary
basis: mono and poly-unsaturates, polyols, starch and fibre.
Information on certain approved vitamins and minerals can be listed
if present in significant amounts.
If a nutrition claim is made it becomes mandatory to give
information about that nutrient even if it is not listed in the
regulation. For example if the claim ‘high in omega 3’ was made then
the amount of omega 3 per 100g would have to be given.

26. Front of pack labelling
• In the UK, most of the major supermarkets and
many food manufacturers voluntarily display
nutritional information on the front of pre-
packaged food and drinks.
• The government’s recommended format is red,
amber, green colour-coding and percentage
Reference Intakes.
• Front-of-pack information will remain voluntary
under the new Regulation.

27. Reference Intakes
The new regulations feature Reference
Intakes.
‘Reference intakes for energy and selected
nutrients other than vitamins and
minerals’ are equivalent to GDAs used in
the UK in the past.
Reference intakes for energy and other
selected nutrients are shown.
Nutritional information can be provided
as a percentage of the Reference Intake.
Energy or
nutrient
Reference Intake
Energy 8400kJ/2000kcal
Total fat 70g
Saturates 20g
Carbohydrate 260g
Sugars 90g
Protein 50g
Salt 6g

28. End…….