FSSAI: Food Labelling and Display – Chapter-5

Last Updated on May 21, 2024 by Dipika Chauhan

Food Labelling

Continued from……. FSSAI: Food Labelling and Display – Chapter-4

Decoding Nutrition: Unravelling the Essentials of Nutritional Information on Food Labelling

In the realm of food labelling, nutritional information stands as a key informant for consumers, shedding light on the nutritional properties of the product.

The regulations under the Food Safety and Standards Act (FSSAI) provide clear definitions for various nutritional components, laying the foundation for transparent communication.

Let’s explore the intricacies of nutritional information and understand the exemptions from mandatory nutritional labelling.

1. Nutritional Information Definitions

(a) Definitions:

• (A) Saturated Fats: Fatty acids without double bonds.
• (B) Monounsaturated Fats: Fatty acids with one cis double bond.
• (C) Polyunsaturated Fats: Fatty acids with cis-cis methylene-interrupted double bonds.
• (D) Trans Fat: All geometrical isomers of monounsaturated and polyunsaturated fatty acids with trans configuration.
• (E) Dietary Fiber: Carbohydrate polymers with a degree of polymerization not lower than three, resistant to small intestine enzymes.
• (F) Nutrient: A constituent of food providing energy, specific metabolic or physiological functions, or needed for growth and development and maintenance of a healthy life.

2. Nutritional Information Disclosure on Labels

(b) Nutritional Information Per 100g or 100ml or Per Single Consumption Pack:

• Information must include energy value (kcal), protein (g), carbohydrate (g), total sugars (g), added sugars (g), total fat (g), saturated fat (g), trans fat (other than naturally occurring trans fat)(g), cholesterol (mg), and sodium (mg).
• Declarations may state “not more than” for saturated fat and trans fat, applicable only if fat content exceeds 0.5%.

(i) Energy Value: In kcal.

(ii) Amounts of: – (A) Protein (g) – (B) Carbohydrate (g) and Total Sugars (g), added sugars (g) – (C) Total fat (g), saturated fat (g), trans fat (g), and cholesterol (mg) – (D) Sodium (mg)

(iii) Numerical Information on Vitamins and Minerals: – Expressed in metric units.

(iv) Nutrition Information Panel: – Includes the amount of food in grams (g) or millilitres (ml) for reference beside the serving measure.

– Specifies the number of servings in the package.

– “Serving or serve size” defined as an amount of food customarily consumed per eating occasion or as defined on the label, expressed in metric units and common household measures.

(v) Enriched Foods: – Foods claimed to be enriched must provide quantities of added nutrients on the label.

3. Exemptions from Mandatory Nutritional Labelling

(c) Exemptions:

• (i) Unprocessed single-ingredient products.
• (ii) Processed single-ingredient products subjected only to maturing.
• (iii) Waters for human consumption with only added carbon dioxide.
• (iv) Herbs, spices, or mixtures thereof (except Sprinkler masala).
• (v) Salt and salt substitutes.
• (vi) Tabletop sweeteners.
• (vii) Coffee and chicory extracts, whole or milled coffee beans, decaffeinated coffee beans, soluble coffee powder, and coffee chicory mixture.
• (viii) Herbal and fruit infusions, tea, decaffeinated tea, instant or soluble tea or tea extract without modifying additives.
• (ix) Fermented vinegars and substitutes with only added flavourings.
• (x) Flavourings, food additives, processing aids, food enzymes, gelatine, yeast.
• (xi) Chewing gum and bubble gum.
• (xii) Alcoholic beverages.
• (xiii) Foods for Special Dietary Uses (FSDU).

To be continued……. FSSAI: Food Labelling and Display – Chapter-6

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