Front of pack labelling
Voluntary front-of-pack signposting and criteria for deciding on the appropriate colour 'traffic light' for foods.
You may voluntarily repeat certain nutrition information on your front of pack (FoP) label. Such labels can help your product stand out on shelves by aiding quick comparisons, potentially driving sales of healthier options.
If you choose to use FoP labelling, you must follow accepted principles and present this information consistently.
Rules for front of pack labelling
FoP nutrition labelling systems are typically based on:
- energy alone (kJ and kcal), or energy plus fat, saturates, sugars and salt
- portion size information that is meaningful to consumers (eg ¼ of a pie)
- percentage reference intake (%RI) information based on the portion shown
- colour coding of nutrient content (often red, amber or green)
- optionally, using 'high', 'medium' and 'low' descriptors alongside colours
All elements must align with back-of-pack data, using the same portion basis for accuracy.
If you use interpretive formats such as colour coding, you must follow the relevant criteria and calculation rules so the colours and descriptors accurately reflect nutrient levels.
For multi-component products like dips, you must declare the highest-nutrient component on FoP to ensure transparency. For raw or cooked products, you should specify preparation in portions - for example, '1 grilled burger'.
Read technical guidance on nutrition labelling and FSA guidance on front of pack nutrition labelling.