Food labelling and composition

Pre-packed food should carry the following information:

  • the name of the food

  • a list of ingredients

  • the quantity of certain ingredients or categories of ingredients

  • the appropriate durability indication, ie how long it will keep

  • any special storage conditions or conditions of use; ie fridge, cool place, dry storage conditions

  • the name or business name and an address or registered office of either or both of:- the manufacturer or packer, or a seller established within the European Community

  • The place of origin of the food, by not putting these on the label, it could mislead the buyer as to the food’s true origin

Food Labelling Information

The information about a food on a ticket, menu or label where the Labelling Regulations apply, must be easy to understand, clearly legible and not liable to wear off. When the food is sold to the customer who will be eating or preparing it, information must be marked in an obvious place and be clearly visible.

  • Information must not be hidden, obscured or interrupted by any other writing or pictures

  • It is important that stickers applied to the package, such as price reduction stickers do not hide important information such as date marking. This is not a specific legal requirement but it is an example of what would be prohibited

  • Labels should be laid out in a way where name, keeping quality/use by and weight appear in the same field of vision

Pre-packed foods

Pre-packed foods, including alcoholic drinks, must always show on the label if they contain ingredients with potentially allergenic foods, and the products derived from them. (There are exceptions within the list to these labelling requirements for some derived ingredients which no longer contain the allergenic protein)

These rules for allergens apply to small packages and certain reusable glass bottles, but there are exemptions for foods sold loose, food that is pre-packed for direct sale and certain fancy confectionery products.

Generally food should be marked with

  • Name of the food

  • Net weight or volume, where required

  • List of ingredients, including allergens

  • Date mark, or a reference to where it can be found

  • Instructions for use and/or storage

  • Nutrition information, if required