Food and drink business packaging efficiency
Food and drink business process efficiency
Use a systematic approach to cut costs, waste, water and energy in food and drink processing businesses.
Food and drink processing businesses can improve their resource efficiency. The best way to do this is to adopt a systematic, step-by-step approach. This should look at the way resources are sourced, stored and used. Resources include your ingredients, materials and utilities. It should take into account the causes and costs of waste.
This process may be part of an environmental management system. This involves a formal policy and procedures to help you save money, increase efficiency and comply with legislation.
You should make sure you:
- get the commitment of senior managers - see making the case for environmental improvements
- consider whether to appoint an environmental champion or team
- carry out an initial environmental review (IER)
- analyse the data and information you collect to see where you could make improvements
- produce an action plan of what you're going to do, when and who is going to do it
- set environmental objectives and targets so you can keep track of progress and the benefits
- review progress regularly and make any necessary improvements
As well as your own resource efficiency, consider involving other businesses in your supply chain. Try to work with customers and suppliers to improve your environmental performance. See more on supply chain efficiency.
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Food and drink business waste reduction
Understand the true cost of waste in your food and drink manufacturing business and how to reduce it.
Many food and drink processing businesses do not know their full waste costs. This affects competitiveness and profitability. The full cost of waste includes not just discarded materials, but also the costs of:
- raw materials, energy and water
- off-spec products
- wasted and duplicated labour
- replacement materials
- waste treatment
- waste disposal
There is also potentially the 'hidden' cost of a damaged reputation among customers who return products.
How to reduce your waste
The most effective way of avoiding these costs is to eliminate or reduce the amount of your business waste. Typical priority areas for reducing waste from food and drink businesses include:
Drain loss
The cost of liquid left in process vessels adds up over time. This includes the value of lost products and the cost of waste disposal. Changing your processes can reduce this.
Ingredient waste
Some loss (trimmings, peel, etc) is unavoidable but there may be a secondary market for the waste. Find out how to manage organic waste.
Weighing errors
Incorrectly calibrated scales can cause unnecessary product rejections, or over- or under-supply. Regular calibration will prevent this.
Changeover waste
Improving production planning will reduce waste ingredients when products are changed over.
Packaging waste
Poorly set up machines or failure to use part-rolls of material causes waste. See packaging and packaging waste management.
Water and effluent
Reducing drain losses will cut effluent costs, but other efficiency methods can make further savings. See food and drink business water efficiency.
Product write-offs
Rejected products cost money and cause poor customer relationships. High standard quality control can eliminate these problems entirely. This means spotting and fixing problems early.
Energy losses
Improving energy efficiency can save you money and helps protect the environment.
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Food and drink business packaging efficiency
How food and drink processors can cut costs and reduce environmental impact by using packaging efficiently.
Food and drink processors can reduce their environmental impact and cut costs through packaging. However, producers must meet design conditions and manage packaging in an environmentally-acceptable way.
You should ensure make sure that your packaging is able to:
- protect, contain and preserve the product
- allow efficient manufacturing, handling and distribution methods
- provide commercial and consumer information
- present and market the product
- allow detection of tampering
- ensure safe use and handling by consumers
You must ensure your primary food packaging complies with food safety standards too.
You should carefully consider how you package and distribute your products to reduce waste. Avoid too much packaging. However, under-packaging products can cause more waste. The entire product and its distribution costs may be wasted if it becomes damaged. Effective packaging saves you money and means less waste going to landfill.
Ensure that creating your packaging does not have an adverse effect on the environment. Try to use renewable materials and energy and keep emissions to a minimum.
When you design and manufacture your packaging you should also consider what happens to it after the product has been used. You should design your packaging to reduce environmental impacts. The end-user should be able to reuse it, recycle it, burn it for energy recovery or compost it.
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Water use in food and drink business
How food and drink processors can cut costs and reduce environmental impact by using water efficiently.
Food and drink processors that take an organised approach to cutting water use can reduce their water use by up to 50 per cent. They may also reduce the costs of buying water and the cost of effluent (liquid waste) disposal by up to half.
How to improve water efficiency
Key areas to focus on to achieve water efficiencies in food and drink processing include:
Production processes
Effective process control allows you to use water more efficiently. It reduces the amount needed in your processes and the volume that joins effluent streams. This can give substantial savings on your water supply and effluent bills.
Cleaning
This can account for as much as 70 per cent of the water that your business uses. Changing cleaning routines to make the most of water use will not only cut your water supply bills but can also reduce your waste water disposal bills. Excessive use of water for cleaning brings many additional costs, such as labour, downtime, lost materials, cleaning chemicals and energy for heating and pumping.
Ancillary water use
Large amounts of water are often used in staff facilities such as kitchens, laundries, washbasins, showers and toilets. Applying some basic, low-cost water-saving measures can reduce your water use up to 40 per cent.
Effluent treatment and product recovery
Even with savings measures in place, your business will generate waste water and effluent. However, with effective on-site treatment, it is often possible to reuse water. It is also possible to recover waste materials from effluent streams.
Find out more about food and drink business water efficiency.
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Food and drink business energy efficiency
How food and drink processors can cut costs and reduce environmental impact by using energy efficiently.
Reducing energy use makes good business sense. It can:
- save money
- enhances public image
- reduces environmental impacts
Food and drink businesses are often high energy users. This gives you the chance to cut costs, energy use and carbon emissions.
Find energy savings in food and drink businesses
The major areas of energy consumption might be refrigeration, food processing, heating and use of compressed air. You should monitor and measure your energy use and check the condition and operation of equipment. It's helpful to check your power use and set a benchmark for improvements.
Key areas to concentrate on initially include:
- Good maintenance - all equipment will be more energy efficient if it is properly and regularly maintained.
- Check for leaks - refrigerant systems, air-compressors, boilers, cookers, washing plant, etc are all prone to leaks. This can increase energy use and cause environmental problems.
- Insulation - check that heating or cooling equipment is properly and fully insulated to avoid unnecessary energy loss.
- Process planning - plan to use equipment and production lines in the most energy-efficient way.
- Switch off - don't leave motors, compressors, boilers, conveyors or other equipment running when not in use. Consider installing movement sensors that switch off lighting when not in use in areas such as stores and washrooms.
- Heat recovery and reuse - compressors, refrigerators and boilers all lose heat. Talk to manufacturers about systems for recovering and reusing this wasted energy.
- Using energy-efficient equipment - installing variable speed drives, high-efficiency motors and energy-efficient cookers, boilers and refrigerators can all lead to reduced energy costs.
Detailed guidance is available to help you save energy and cut costs in your business, including advice on managing your energy use and process control systems for energy efficiency.
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Help and support with food labelling and packaging
In this guide:
- Food labelling and packaging for export and import
- Food labelling in Northern Ireland and European Union
- Food labelling standards in Northern Ireland and European Union
- Meat labelling rules in Northern Ireland and European Union
- Food labelling rules for fruit and vegetables in Northern Ireland and European Union
- How to package food for export or import
- Food handling and safety: checklist for importers
- Help and support with food labelling and packaging
Food labelling in Northern Ireland and European Union
Labelling guide for food business operators concerning food to be consumed in Northern Ireland and the EU.
Food labelling requirements are set out by law. Food destined for Northern Ireland (NI) must comply with national regulations as well as the European Union (EU) regulations that apply to general and product-specific labelling. In NI, local councils enforce both national and international rules.
Goods imported into Northern Ireland from outside the EU may be checked by the local council. Certain products are subject to specific checks at import.
Once your goods are on sale in shops or supermarkets, environmental health or trading standards officers are also likely to check them. If your imported products are in breach of labelling and packaging requirements, they may take action against you.
While the list below is compulsory for most imported foods, many types of food have extra requirements. For instance, traders must comply with the extra food labelling systems, such as health marks for meat.
Traders must also check additional requirements for their type of goods.
General labelling standards for NI and EU
Food labelling requirements for NI and EU fall under the EU Food Information to Consumers Regulation. Food sold to consumers or used in catering establishments must be marked with the following information:
- The name of the food. The law prescribes certain 'legal names', which must be used according to regulations, such as 'burger', 'sausage', 'jam', 'butter' and others. Otherwise, you may use a customary name, or one that consumers generally accept, such as 'Bakewell tart'. If no legal or customary name exists, you can use a descriptive name that clearly explains what the product is. Consideration must be given to any additional mandatory particulars which must accompany the name of the food, for example an indication of physical condition ie 'quick frozen', 'freeze dried', 'concentrated' and 'smoked'. You can find more details in Food Standards Agency's (FSA) guidance on the Food information Regulations 2014.
- A list of ingredients, usually in descending order of their weight at the time they were used to prepare the product. Ingredients should be listed using the same name as if they were sold as foods themselves. There are special rules for flavourings and functional additives such as preservatives and colours. Some foods, such as unprepared fresh fruit and vegetables, do not need to be listed as ingredients.
- The quantity of certain ingredients or categories of ingredients, usually the main ones or those used in the name. See below for details of the Quantitative Ingredient Declaration (QUID) rules that state the requirement to indicate the quantities of the main or key ingredients on the labels of food products sold in NI and the EU.
- The appropriate durability indication - the 'use by' date for highly perishable foods and the 'best before' date for other foods. 'Use by' dates are given in either day/month or day/month/year formats and indicate the date until which the food, if properly stored, is recommended for use. 'Best before' dates indicate the date until which the food will keep its properties if properly stored. Either give the date directly or indicate where it can be found, for example - 'Best before: see date on lid'. Some products, including fresh fruit and vegetables, and alcoholic drinks with an alcohol by volume (abv) strength above 10 per cent do not need to be labelled with a durability indication.
- Any special storage conditions and/or conditions of use. Special storage conditions might include, for example, 'store in a cool dry place', 'keep refrigerated', 'once opened, keep refrigerated and consume within 3 days'. Conditions of use might include, for example, 'not suitable for frying' or 'shake well before use'. The label should also indicate whether the food is suitable for home freezing and give instructions where required, such as 'freeze on day of purchase'.
- The name or business name and address of the food business operator.
- The place or country of origin (if failure to provide it might mislead the purchaser). Country of origin rules already exist in specific EU legislation for products such as pork, honey and fish.
- Additional requirements where applicable, including the abv of alcoholic drinks, an indication that packaging gases have been used (eg 'packaged in a protective atmosphere'), a warning of high caffeine content, labelling of sweeteners and glycyrrhizinic acid (a flavouring that masks bitterness) as well as lot or batch marking and weights and measures.
- Whether the food contains any of the following allergens - cereals containing gluten (including wheat, rye, barley and oats), crustaceans, molluscs, eggs, fish, peanuts, soybeans, lupin, milk, nuts, celery, mustard, sesame seeds, or sulphur dioxide and sulphites at more than 10 milligrams per kilogram or 10 milligrams per litre. The rules state that the allergen information must be emphasised in the ingredients list where one is used.
- Indication if the food is specially prepared for people with gluten intolerance. The claims 'gluten free' or 'very low gluten' have very specific meanings and can be used only on certain foods. 'Gluten free' means that the product contains 20 parts of gluten per million or less. 'Very low gluten' may be used only on those products which are manufactured using a special type of starch that has been treated to take out almost all of the gluten (products in this category will have a higher level of gluten in them of up to 100 parts per million).
- Whether it contains or consists of genetically modified organisms (GMOs), or contains ingredients produced from GMOs. However, you do not have to label foods with GM labelling if the food contains an accidental presence of GM material from sources authorised for use in the EU of 0.9 per cent or less.
- Whether it has or contains ingredients that have been irradiated.
- Instructions for use or cooking - these should be included whenever the consumer needs them in order to use the product as intended.
- The general labelling rules also outline requirements that labels on all food are indelible, clear and easy to read, as well as being easily understood by consumers.
Rules for specific foods
As well as wine and spirits, specific labelling rules apply to these other foods, for example:
- bread and flour
- cocoa and chocolate
- instant coffee
- evaporated and dried milk
- fruit juice
- honey
- infant formula
- jam
- meat products: sausages, burgers and pies
- natural mineral waters
- fish
- spreadable fats
- sugar
- food for specific groups/specific medical purposes (FSMPs), such as infant formula, baby foods, foods suitable for coeliacs (eg gluten-free and very low gluten)
See labelling law for specific food products.
QUID rules
QUID rules refer to Quantitative Ingredient Declarations - the labelling requirement to indicate the quantities of principal or main ingredients for food products sold in the EU. Declarations are required for:
- Ingredients that form part of the name of the food, or that are usually associated with the food by consumers. For example, a product called 'steak and kidney pie' would need to indicate how much steak and kidney was in the product, while a 'fish pie' would need to indicate how much fish was included.
- Ingredients that are emphasised on the labelling, whether in words or with pictures. For example, a product label that stated 'made with real cream' would require a QUID declaration for the cream.
- Some products of animal origin, including meat content for meat products sold loose and not pre-packed (such as butcher's sausages). For example, pork sausages would require a QUID declaration of the percentage of pork content.
You do not need a QUID declaration if the quantity of the ingredient has to be listed anyway under EU legislation, or if the ingredient is used in a small quantity, for example as a flavouring. For example, 'garlic bread' does not need to state the quantity of garlic.
QUID declarations are given as percentages, rounded to the nearest whole number, or to the nearest 0.5 if the proportion is below 5 per cent. The percentage is calculated by dividing the weight of the ingredient by the weight of all the ingredients included in the product. As far as possible, the declaration should reflect the amount of the ingredient at the time the food is prepared by the purchaser of the product.
The declaration should appear either next to the name of the food product, or in the list of ingredients at the relevant point.
Mandatory nutrition declarations
Mandatory nutrition declarations (back of pack labelling) apply to most prepacked foods. This means that if you sell prepacked foods then you must provide nutrition information on the package or label. This relates to the mandatory nutrition panel on food packaging, which requires:
- the energy value (displayed as kJ/kcal)
- amounts of fat, saturates, carbohydrate, sugars, protein and salt provided per 100g or per 100ml.
Organic products have specific marking rules.
European Community general marketing standard require most fruit and vegetables to be labelled with their country of origin. European Community specific marketing standards requires the following products to be labelled with country of origin, packer name and address, quality class and in some instances size/count and variety:
- fruits - apples, citrus fruit, kiwi fruit, peaches and nectarines, pears, strawberries, and table grapes
- vegetables and salads - lettuces, curly and broad-leaved endives, sweet peppers and tomatoes
Specific EC marketing and labelling standards also apply to:
- canned sardines and tuna
- olive oil
- eggs in their shell
- foods with protected names, such as Yorkshire Forced Rhubarb and West Country Cheddar
Materials and articles in contact with food need to be marked 'Not suitable for food use' if they are not meant for human consumption. Find out more about food packaging safety regulations.
Food colouring warnings
If you are still using one or more of six food colourings being voluntarily phased out, you must, with a few exceptions, include a warning on products. In addition to the standard required information, labels must also have a warning using the following wording: 'the name or E number of the colour(s)' may have an adverse effect on activity and attention in children'. The colours are:
- sunset yellow (E 110)
- quinoline yellow (E 104)
- carmoisine (E 122)
- allura red (E 129)
- tartrazine (E 102)
- ponceau 4R (E 124)
Read about the rules regarding food additives.
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Food labelling standards in Northern Ireland and European Union
Labelling standards and claims for food products to be consumed in Northern Ireland and European Union, or exported.
Although weight is not part of food labelling law, most food labels are required to indicate the weight of the product inside the package. Restrictions limiting the range of sizes that all pre-packaged goods could be packed in (with the exception of wines and spirits) no longer apply. Although goods can now be packed in any size, producers may choose to continue using traditional standard pack sizes.
Food claims
There are several regulations covering food claims:
- All claims made such as 'low fat' and 'helps maintain supple joints', must comply with European Commission (EC) Regulation No 1924/2006 on nutrition and health claims rules and be supported by scientific evidence. Claims must be on a permitted list and the product must meet set criteria. The Regulation also makes prescribed nutrition labelling compulsory on any product for which claims are made.
- You cannot claim food is 'healthy' or 'good for you' unless you can support it with approved evidence. If you add nutrition labelling you must use the prescribed format.
- Fortified food needs to comply with specific labelling requirements for foods with added vitamins or minerals.
- Fibre has specific definitions with which you must comply.
- Energy conversion factors apply when food manufacturers calculate values of fibre and erythritol (sweetener) for their products' energy declarations.
- There is legislation on the addition of vitamins and minerals and certain other substances to food. There are classifications for classifying herbal medicines, supplements, tonics for import and export.
- Claims for foods for specific groups and those with a specific nutritional function, including infant formula, follow-on formula and baby foods - must comply with special regulations.
- Medicinal claims for food are illegal - you must not claim that food can treat, prevent or cure any disease or medical condition.
Find out more about the requirements around nutritional and health claims.
Raw milk
Containers of raw milk should be marked 'This milk has not been heat-treated and may therefore contain organisms harmful to health'. Foods that consist of skimmed milk together with non-milk fat, or that can be used as milk substitutes, but are not intended for infants, should be prominently marked with a warning that they are not suitable for babies.
Misleading information
There are laws that indicate that food labelling should not mislead people about any aspect of a food product. This includes making false claims about its properties or suggesting that it has special characteristics when, in fact, all similar foods have those characteristics.
Fruit and vegetables
For fresh fruit and vegetables specific EC marketing and labelling standards now cover only these products:
- fruits - apples, citrus fruit, kiwi fruit, peaches and nectarines, pears, strawberries, and table grapes
- vegetables and salads - lettuces, curly- and broad-leaved endives, sweet peppers and tomatoes
Labelling required includes country of origin, packer name and address, quality class and for some products a size/count and/or a variety/type.
Many other fresh fruit and vegetables are covered by the EC general marketing standard and require country of origin labelling.
Format and placing of labelling information
Mandatory food information must be marked in a conspicuous place in such a way as to be easily visible, clearly legible and, where appropriate, indelible. It must not in any way be hidden, obscured, detracted from or interrupted by any other written or pictorial matter or any other intervening material. Voluntary food information must not be displayed to the detriment of the space available for mandatory food information.
This information must be printed on the package or label legibly, in characters using a font size where the x-height is equal to or greater than 1.2mm.
In the case of packaging or containers, the largest surface of which has an area of less than 80cm2, the x-height of the font size must be equal to or greater than 0.9mm.
If food products are sold or transported in outer packaging, it should include the name of the food, its durability indication, storage conditions and details of the food business operator.
Labelling standards outside the EU
If you are exporting food outside the EU and intend to make it available for sale, you can contact the country's embassy (specifically the Commercial Attaché) in the UK for help with checking if there are export restrictions, and any special labelling or packaging requirements. There are restrictions on food exports to the USA. Traders must register with the US Food and Drug Administration and must operate through a US-registered agent.
Rules of origin for imported and exported goods are used to determine the national or territorial provenance of goods for trade purposes.
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Meat labelling rules in Northern Ireland and European Union
Advice for traders on marking meat within Northern Ireland and the EU.
Traders must comply with extra food labelling systems, health marks and Quantitative Ingredient Declarations (QUIDs) for goods that will be consumed in NI and the European Union (EU).
Health marks are applied to red meat carcasses and wholesale cuts to show that they are fit for human consumption. They are also an important way to ensure that meat products are traceable, so that if a food safety emergency occurs, problems can be quickly traced and, if necessary, foods withdrawn from the market. The health mark indicates that red meat carcasses and wholesale cuts have been subject to pre- and post-mortem inspection and are fit for human consumption at the time of inspection.
The health mark itself is an oval mark at least 6.5 centimetres by 4.5 centimetres high, and lists the following information in clearly legible type:
- the country in which the establishment that prepared the meat (slaughterhouse) is located
- the approval number of the slaughterhouse
The health mark may also include an indication of the official veterinarian who carried out the health inspection of the meat.
Other meat products that do not require a health mark are given an identification mark or 'ID mark' indicating their origin. The identification mark, applied by the food business operator, indicates that white meat, all cut meat and processed meat has been produced in accordance with the legal requirements. It should include the country of origin, the name of the establishment where the product was made and its approval number. Unlike health marks, ID marks do not indicate that any health inspection has been carried out.
Products of animal origin cannot be sold in Northern Ireland or the EU without either a health mark or an identification mark.
Health and identification marks
The Food Standards Agency has produced guidance on the health and identification marks that must be applied to food products of animal origin (POAO) - such as meat, egg products, fish, cheese and milk. Read about the use of health and identification marks on GB, NI, EU and non-EU markets.
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Food labelling rules for fruit and vegetables in Northern Ireland and European Union
How to comply with labelling and packaging requirements for fruit, vegetables and nuts imported into Northern Ireland and the EU.
Marketing standards are enforced by the Rural Payments Agency (RPA).
General marketing standards require most fruit and vegetables to be labelled with their country of origin. The standard requires produce to be intact, clean, sufficiently mature, free from rot and free from pests and pest damage. However, several common products are not covered by the general marketing standard.
They include:
- potatoes
- coconuts
- sugarcane
- sweetcorn
- wild mushrooms
- chilli peppers
- capers
- Brazil nuts
- bitter or shelled almonds
- shelled hazelnuts and walnuts
- olives
- pine nuts
- bananas
- saffron
- ginger
- peanuts
- sweet potatoes and yams
Specific marketing standards cover these products:
- fruits - apples, citrus fruit, kiwi fruit, peaches and nectarines, pears, strawberries, and table grapes
- vegetables and salads - lettuces, curly- and broad-leaved endives, sweet peppers and tomatoes
Labelling required includes country of origin, packer name and address, quality class and for some products a size/count and/or a variety/type.
If you import or export any of the fruit and vegetables listed above with specific marketing standards into or from Northern Ireland from or to any country outside of the European Union (EU) for selling fresh, you will require a Certificate of Conformity before your goods can be released into or from free circulation within the EU.
You do not require a certificate if the goods are to be used for processing, or for most other fruit, vegetables, nuts and herbs.
Traders in England and Wales must obtain a Certificate of Conformity through a Procedure for Electronic Application for Certificates (PEACH).
PEACH only applies to Scotland and Northern Ireland businesses whose imports arrive via either England or Wales. Importers from Northern Ireland should contact the DAERA Helpline on Tel 028 9052 4999 for further advice.
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How to package food for export or import
How to package your food goods for import or export, including the legal requirements, materials you may use and safety considerations.
The packaging you choose for your food goods must provide enough information for handlers to move your goods safely and hygienically. You must also make sure that basic standards for all packaging used for importing and exporting are met.
See how to label and package goods being shipped out of the UK .
Three types of packaging are used for food:
- Transport or export packaging is the outermost layer, which protects the product during transit.
- Outer packaging is an intermediate layer, for example a box containing several bags, tins or pouches of product, which is sometimes used to display goods in a retail environment.
- Sales packaging is the immediate layer of packaging around the goods.
Packaging materials
There are a number of requirements that cover packaging for foods and other materials. As well as dealing with packaging in direct contact with food, the rules cover packaging capable of affecting food through the migration of its constituents into the food. Key rules include:
- Aluminium is considered safe for food contact, although it may not be suitable for highly acidic foods such as tomatoes and soft fruits.
- Plastics are subject to an overall migration limit of 10 milligrams per square decimetre of plastic surface area or per kilogram of food. There are also many specific migration limits that apply to individual substances contained in the regulations, whether they are plastics monomers or plastics additives that are used to achieve a particular technical effect. There are also rules about the use of declarations of legal compliance that apply to packaging moving up and down the supply chain. See more on plastics in food packaging.
- Other specific rules apply to regenerated cellulose film, ceramics, plasticisers in seals for food containers, certain epoxy derivatives used in coatings, adhesives and plastics when used in contact with food.
- Rules apply to contamination from chemicals, including mycotoxin (mould-related) contamination (in, for example, cereals and dried fruit) and radiological contamination from the use of pesticides and animal medicines, as well as nitrates from green, leafy vegetables.
The overriding rule is that any packaging materials must not allow their constituents to migrate into the food in amounts that could harm human health or affect the nature or quality of the food. For those that manufacture or convert packaging materials into particular food packaging, there are also rules about documenting good manufacturing practice.
Packaging that meets the requirements for food contact is labelled 'for food contact' and may also bear a specific symbol resembling a wine glass and a fork.
Read more about food packaging.
New types of packaging material that actively maintain or improve the condition of food, as opposed to simply containing it, are now available. Other materials, known as 'intelligent packaging', monitor the condition of the food. These active packaging materials must comply with regulations on food additives. The 'intelligent' packaging technologies should not be used to disguise problems such as spoilage. Information should be given on the package to help consumers use them safely.
Products of Animal Origin (POAO) are subject to extra packaging rules. You must ensure that your products have an identification mark applied before they go into transit. Depending on the product, you can apply the mark to:
- the wrapping
- the packaging
- a label affixed to the product, the wrapping or the packaging
The Food Standards Agency (FSA) has further information on the legal requirements with which food packaging must comply. Read the FSA's guidance on food contact materials.
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Food handling and safety: checklist for importers
A checklist showing how to make sure your imported goods are safe and legal for entry into Northern Ireland.
You are responsible for ensuring that all food products are fit for human consumption and not harmful to human or animal health. You can read more about food hygiene and trade in food hygiene and the law. The following checklist will help you ensure that any food products you plan to import into Northern Ireland meet the required standards.
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Do you have the names, addresses and other contact details of your suppliers?
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Have you ensured that food handling and hygiene procedures at the place of origin comply with EU standards? See import conditions.
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Do your products comply with the Hazard Analysis and Critical Control Point (HACCP) system?
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Can you ensure traceability of your products in the event of any problems? Is there a robust audit trail documenting the movement and handling of your goods?
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If you are importing products of animal origin (POAOs) from outside the EU, do they have a health certificate, and are they from an approved establishment in an approved country?
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Do you need to have any food samples tested, chemically or microbiologically, to make sure they comply with food safety requirements? This is a legal requirement for certain high risk products and it can provide reassurance that it is safe to import other specific food products.
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Is your chosen outer packaging robust enough to protect your food products against damage, contamination and other problems for the full length of their transit journey?
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Does your outer packaging carry all the information necessary to identify your goods, including the name and address of the supplier, the nature of the consignment and the country of origin?
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Does the manufacturer or freight forwarder transporting your goods comply with food handling and safety procedures? For instance, you may want to check that they are not over-fumigating the goods or that refrigerated vehicles keep food at the right temperature. see food safety and pesticides.
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Does the information given on the sales packaging comply with the relevant EU legislation? Does it include an ingredients list and, where applicable, additional information such as Quantitative Ingredient Declarations (QUIDs) and best-before or use-by dates and/or warning information? You can have this checked by a public analyst to ensure that it complies.
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Does your type of food require any extra checks? See the FSA guidance on imports and exports.
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Do you need an import licence? Some foods are banned, restricted or subject to quota. Such licences in the UK are issued by the Rural Payments Agency (RPA). See import and export Common Agricultural Policy (CAP) goods.
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Have you allowed for paying import duty and VAT, as well as CAP levies and tariff quotas for your goods on entry into Northern Ireland?
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Help and support with food labelling and packaging
Help and information for importers and exporters in the food sector for labelling and packaging.
The government organisation with primary responsibility for developing policy and producing guidance on labelling and packaging is the Food Standards Agency (FSA). Find information on labelling and packaging.
You can also find information on classifying edible fruits, nuts and peel for import and export.
The FSA Food Alerts service gives information on problems associated with food, along with details of action to be taken. Food Alerts often cover the withdrawal of food products because of problems such as contamination, faulty packaging or incorrect labelling.
If you have a trading query, you can contact the FSA at Email: helpline@food.gov.uk or Tel: 020 7276 8829.
Trade associations based in the UK can provide help and support to importers of specific food products.
Responsibility for enforcement is shared between central and local government bodies. Traders should be aware that failing to comply with labelling and packaging requirements is an offence. The FSA works through local authorities and port health authorities. In Northern Ireland, the Department of Agriculture and Rural Development has certain enforcement responsibilities.
Government organisations in third countries may be able to help you with importing, health certificates and other international trade issues:
- In the US, food safety is overseen by the Food Safety and Inspection Service - the Food and Drug Administration focuses on consumer health issues relating to food
- Food Standards Australia and New Zealand works as the food-safety equivalent agency of the UK's FSA in Australia and New Zealand.
-
The Canadian Food Inspection Agency is the food-safety equivalent agency of the FSA in Canada.
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Irradiated foods
Food colours and additives
If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.
Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.
Additives in food and drink products
Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:
- antioxidants - to protect fats and oils from going rancid
- colours - to replace or enhance natural colour
- emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
- flavour enhancers - to bring out flavour without adding a taste of their own
- preservatives - to keep food safe for longer
- sweeteners - to replace sugar in certain foods
Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.
If you use food additives, you must:
- only use additives that are approved for the category of food you make
- use additives within the legal maximum levels
- label additives correctly in the ingredients list, with their function and name or E number
- keep records from your suppliers that show additives are approved and used correctly
Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.
Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.
Labelling rules for food additives
If you use additives in your food and drink products, you must:
- make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
- list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number
Extra labelling rules apply to some additives. For example:
- foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
- foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine
These warnings are especially important for people with conditions such as phenylketonuria (PKU).
Colours in food and drink products
Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:
- mask natural colour variations
- replace colour lost in storage or processing
- make the food appear more appetising
Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.
Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).
If you use food colours, you must:
- only use colours that are approved for use in that type of food
- follow any legal limits on how much colour you can use
- label colours correctly in the ingredients list, with their function and name or E number
- follow the extra labelling rules for certain colours linked to hyperactivity in children
Check out the full list of permitted food colours in the EU.
Food colours and hyperactivity in children
Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:
- sunset yellow FCF (E110)
- quinoline yellow (E104)
- carmoisine (E122)
- allura red (E129)
- tartrazine (E102)
- ponceau 4R (E124)
If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.
If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.
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Food contact materials and packaging
Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.
Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.
This includes direct or indirect contact through things like:
- packaging, such as cartons, films and trays
- cookware, cutlery and tableware
- work surfaces and utensils
- food processing machinery and equipment
FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.
Food contact materials legislation
To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.
EU legislation on FCMs
All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.
Northern Ireland legislation on FCMs
In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.
Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.
Steps to comply with food contact materials legislation
If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:
- Only use materials that are suitable for food contact and meet relevant legal requirements.
- Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
- Follow good manufacturing practices when producing, processing or using FCMs.
- Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
- Keep records of declarations, tests and supply chain information for at least four years to document good practice.
Labelling of food contact materials
FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.
What to expect on enforcement
In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.
The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.
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Irradiated foods
Rules on using irradiated food in your business and how the law regulates this process and labelling.
Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.
Why is irradiation used in food?
Food irradiation can be used to:
- destroy harmful bacteria such as salmonella and campylobacter
- reduce spoilage of food and extend shelf life
- delay fruit ripening and stop vegetables from sprouting
- control pests in some food - for example, fruit flies
The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.
The UK law allows seven categories of foods to be irradiated:
- fruit
- vegetables
- cereals
- bulbs and tubers
- dried aromatic herbs, spices and vegetable seasonings
- fish and shellfish
- poultry
See also the scope of foods and food ingredients authorised for irradiation in the EU.
Is irradiated food safe?
Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.
What you must do if you use or sell irradiated foods
If you use or sell irradiated food, you must:
- source it only from approved facilities
- keep supplier records showing what was irradiated and where
- label it clearly as 'irradiated' or 'treated with ionising radiation'
If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.
Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.
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Reducing acrylamide in food processing
How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.
Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:
- potatoes, chips and crisps
- cereals and similar products
- bread, biscuits and other baked foods
Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.
How does acrylamide form
Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.
Acrylamide and potential health risks
Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.
Managing acrylamide in food industry
If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:
- understand acrylamide risks
- apply relevant mitigation steps
- monitor levels via sampling where needed
- keep records
Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:
- choosing low-sugar raw materials, such as certain potato varieties
- following guidance on cooking times and temperatures to avoid over-browning
- reviewing recipes and processes to meet acrylamide rules
- adding asparaginase enzyme to reduce acrylamide formation
- training staff on temperature, time and colour controls
There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level).
Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.
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Chemical residues in food: pesticides and veterinary medicines
How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.
Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.
Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.
What are maximum residue levels (MRLs)
MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.
MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.
Pesticide residue levels in food and feed
Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.
In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.
The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.
In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.
How to comply with pesticide MRLs
If you grow, import, process or sell food, you must:
- buy products from reputable suppliers who follow pesticide rules
- keep invoices, specifications and certificates showing products meet MRLs
- respond quickly to food alerts or residue findings affecting your supply chain
- co-operate with any official sampling or investigations
Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.
Veterinary medicines residue levels in food and feed
Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.
In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.
The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.
How to comply with veterinary medicines MRLs
If you keep food‑producing animals, you must:
- use only authorised veterinary medicines and follow dosage instructions
- observe withdrawal periods before animals, milk or eggs enter the food chain
- keep accurate records of all treatments and medicine use
- co‑operate with any official residue testing and investigations
If you buy animal products for processing or retail, you should:
- purchase from reputable suppliers who follow veterinary medicine rules
- keep supply chain documentation to show where animal products came from
Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.
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Food contact materials and packaging
Food colours and additives
If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.
Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.
Additives in food and drink products
Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:
- antioxidants - to protect fats and oils from going rancid
- colours - to replace or enhance natural colour
- emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
- flavour enhancers - to bring out flavour without adding a taste of their own
- preservatives - to keep food safe for longer
- sweeteners - to replace sugar in certain foods
Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.
If you use food additives, you must:
- only use additives that are approved for the category of food you make
- use additives within the legal maximum levels
- label additives correctly in the ingredients list, with their function and name or E number
- keep records from your suppliers that show additives are approved and used correctly
Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.
Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.
Labelling rules for food additives
If you use additives in your food and drink products, you must:
- make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
- list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number
Extra labelling rules apply to some additives. For example:
- foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
- foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine
These warnings are especially important for people with conditions such as phenylketonuria (PKU).
Colours in food and drink products
Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:
- mask natural colour variations
- replace colour lost in storage or processing
- make the food appear more appetising
Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.
Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).
If you use food colours, you must:
- only use colours that are approved for use in that type of food
- follow any legal limits on how much colour you can use
- label colours correctly in the ingredients list, with their function and name or E number
- follow the extra labelling rules for certain colours linked to hyperactivity in children
Check out the full list of permitted food colours in the EU.
Food colours and hyperactivity in children
Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:
- sunset yellow FCF (E110)
- quinoline yellow (E104)
- carmoisine (E122)
- allura red (E129)
- tartrazine (E102)
- ponceau 4R (E124)
If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.
If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.
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Food contact materials and packaging
Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.
Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.
This includes direct or indirect contact through things like:
- packaging, such as cartons, films and trays
- cookware, cutlery and tableware
- work surfaces and utensils
- food processing machinery and equipment
FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.
Food contact materials legislation
To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.
EU legislation on FCMs
All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.
Northern Ireland legislation on FCMs
In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.
Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.
Steps to comply with food contact materials legislation
If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:
- Only use materials that are suitable for food contact and meet relevant legal requirements.
- Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
- Follow good manufacturing practices when producing, processing or using FCMs.
- Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
- Keep records of declarations, tests and supply chain information for at least four years to document good practice.
Labelling of food contact materials
FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.
What to expect on enforcement
In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.
The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.
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Irradiated foods
Rules on using irradiated food in your business and how the law regulates this process and labelling.
Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.
Why is irradiation used in food?
Food irradiation can be used to:
- destroy harmful bacteria such as salmonella and campylobacter
- reduce spoilage of food and extend shelf life
- delay fruit ripening and stop vegetables from sprouting
- control pests in some food - for example, fruit flies
The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.
The UK law allows seven categories of foods to be irradiated:
- fruit
- vegetables
- cereals
- bulbs and tubers
- dried aromatic herbs, spices and vegetable seasonings
- fish and shellfish
- poultry
See also the scope of foods and food ingredients authorised for irradiation in the EU.
Is irradiated food safe?
Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.
What you must do if you use or sell irradiated foods
If you use or sell irradiated food, you must:
- source it only from approved facilities
- keep supplier records showing what was irradiated and where
- label it clearly as 'irradiated' or 'treated with ionising radiation'
If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.
Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.
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Source URL
/content/irradiated-foods
Links
Reducing acrylamide in food processing
How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.
Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:
- potatoes, chips and crisps
- cereals and similar products
- bread, biscuits and other baked foods
Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.
How does acrylamide form
Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.
Acrylamide and potential health risks
Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.
Managing acrylamide in food industry
If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:
- understand acrylamide risks
- apply relevant mitigation steps
- monitor levels via sampling where needed
- keep records
Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:
- choosing low-sugar raw materials, such as certain potato varieties
- following guidance on cooking times and temperatures to avoid over-browning
- reviewing recipes and processes to meet acrylamide rules
- adding asparaginase enzyme to reduce acrylamide formation
- training staff on temperature, time and colour controls
There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level).
Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.
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Source URL
/content/reducing-acrylamide-food-processing
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Chemical residues in food: pesticides and veterinary medicines
How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.
Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.
Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.
What are maximum residue levels (MRLs)
MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.
MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.
Pesticide residue levels in food and feed
Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.
In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.
The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.
In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.
How to comply with pesticide MRLs
If you grow, import, process or sell food, you must:
- buy products from reputable suppliers who follow pesticide rules
- keep invoices, specifications and certificates showing products meet MRLs
- respond quickly to food alerts or residue findings affecting your supply chain
- co-operate with any official sampling or investigations
Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.
Veterinary medicines residue levels in food and feed
Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.
In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.
The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.
How to comply with veterinary medicines MRLs
If you keep food‑producing animals, you must:
- use only authorised veterinary medicines and follow dosage instructions
- observe withdrawal periods before animals, milk or eggs enter the food chain
- keep accurate records of all treatments and medicine use
- co‑operate with any official residue testing and investigations
If you buy animal products for processing or retail, you should:
- purchase from reputable suppliers who follow veterinary medicine rules
- keep supply chain documentation to show where animal products came from
Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.
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Food colours and additives
Food colours and additives
If you sell or supply food, you need to follow strict rules on using colours and additives in foodstuffs, including those linked to hyperactivity in children.
Colours and additives help make and preserve food and drink products, but you must only use them as authorised and within legal limits to avoid health risks and enforcement.
Additives in food and drink products
Food additives are substances added to food for a specific technological purpose during manufacture, processing or storage. They include:
- antioxidants - to protect fats and oils from going rancid
- colours - to replace or enhance natural colour
- emulsifiers, stabilisers, gelling agents and thickeners - to help ingredients mix
- flavour enhancers - to bring out flavour without adding a taste of their own
- preservatives - to keep food safe for longer
- sweeteners - to replace sugar in certain foods
Additives must be authorised for use in particular foods and used within legal limits. Once authorised, additives are given E numbers, which are used in the UK, EU and associated countries to show that they have passed safety checks for particular uses.
If you use food additives, you must:
- only use additives that are approved for the category of food you make
- use additives within the legal maximum levels
- label additives correctly in the ingredients list, with their function and name or E number
- keep records from your suppliers that show additives are approved and used correctly
Under the Windsor Framework, Northern Ireland continues to apply EU food additives law. A list of approved additives is included in Regulation 1333/2008. You can search the Food and Feed Information Portal Database to see the list of additives approved for use in food in the EU and their conditions of use.
Great Britain has its own but closely aligned GB regime for food additives. There is some flexibility for GB-approved additives used in eligible goods moved under the Northern Ireland retail movement scheme.
Labelling rules for food additives
If you use additives in your food and drink products, you must:
- make sure any prepacked food you supply to caterers or consumers includes all additives in the ingredients list
- list additives in the ingredients with their functional class (for example, ‘preservative’ or ‘colour’) and their specific name or E number
Extra labelling rules apply to some additives. For example:
- foods containing certain polyols must carry a warning that excessive consumption may have a laxative effect
- foods containing aspartame or aspartame‑acesulfame salt must state that they contain a source of phenylalanine
These warnings are especially important for people with conditions such as phenylketonuria (PKU).
Colours in food and drink products
Food colours are additives used to change or strengthen the colour of food and drink. They are used to make products look consistent and more appealing. For example, colour additives can:
- mask natural colour variations
- replace colour lost in storage or processing
- make the food appear more appetising
Only approved food colours can be used in food across the EU and the UK. Unauthorised substances, including industrial dyes like Sudan dyes, butter yellow or toluidine red, are prohibited due to a lack of safety assessments.
Approved food colours can be used in both commercial and domestic food preparation. They can be either natural or synthetic (artificial).
If you use food colours, you must:
- only use colours that are approved for use in that type of food
- follow any legal limits on how much colour you can use
- label colours correctly in the ingredients list, with their function and name or E number
- follow the extra labelling rules for certain colours linked to hyperactivity in children
Check out the full list of permitted food colours in the EU.
Food colours and hyperactivity in children
Research has suggested a link between consuming certain food colours and hyperactivity in children. These colours include:
- sunset yellow FCF (E110)
- quinoline yellow (E104)
- carmoisine (E122)
- allura red (E129)
- tartrazine (E102)
- ponceau 4R (E124)
If you use any of these colours in food or drink products (except alcoholic drinks above 1.2% ABV), you must include a warning label on the packaging that says: 'May have an adverse effect on activity and attention in children'. You should also check if your suppliers - including those overseas - use these colours to ensure proper labelling.
If you use any of these additives, the FSA suggests that you consider reformulating or using alternatives, especially if your products are aimed at children.
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Food contact materials and packaging
Restrictions on the type of packaging and food contact materials that can be used for food products, and how to check your packaging is safe and compliant.
Food contact materials (FCMs) are materials and articles that are intended to, or can be reasonably expected to, come into contact with food during its production, processing, storage, preparation and serving.
This includes direct or indirect contact through things like:
- packaging, such as cartons, films and trays
- cookware, cutlery and tableware
- work surfaces and utensils
- food processing machinery and equipment
FCMs can be made from a range of materials including plastic, rubber, paper, ceramic, and metal. Chemicals can migrate from these materials into food and drink. The law aims to make sure chemical migration does not pose a risk to human health, or change the taste, smell, nature or quality of the food.
Food contact materials legislation
To ensure food safety, all FCMs must comply with relevant regulations. Northern Ireland businesses must follow EU rules on food contact materials under the Windsor Framework.
EU legislation on FCMs
All FCMs must meet Regulation (EC) No 1935/2004, which sets general safety standards for food contact materials. All FCMs must also follow good manufacturing practices under Regulation (EC) No 2023/2006. In addition to the general legislation, certain FCMs - ceramic materials, regenerated cellulose film, plastics (including recycled plastic), and active and intelligent materials - are covered by specific EU measures. For materials without specific measures like paper, glass, wood, metals, textiles or inks, general safety rules apply.
Northern Ireland legislation on FCMs
In Northern Ireland, the Materials and Articles in Contact with Food Regulations (Northern Ireland) 2012 enforce the EU regulations directly. New or novel substances or processes in FCMs must follow the EU authorisation process.
Great Britain uses assimilated versions of the same regulations and has its own FCM authorisation process, but NI remains fully aligned with EU law. Pre-packaged FCMs authorised in Great Britain can enter Northern Ireland retail via the NI retail movement scheme (NIRMS) with 'Not for EU' labelling.
Steps to comply with food contact materials legislation
If you manufacture, import, process, distribute or use FCMs in food production, processing or packaging, you should:
- Only use materials that are suitable for food contact and meet relevant legal requirements.
- Get written declarations of compliance (DoC) from suppliers for all FCMs proving the safety and compliance of the material. This documentation must be available to enforcement authorities upon request.
- Follow good manufacturing practices when producing, processing or using FCMs.
- Label FCMs as suitable for food contact if needed. For goods moving from Great Britain to NI retail under the NIRMS, add 'Not for EU' labels where required.
- Keep records of declarations, tests and supply chain information for at least four years to document good practice.
Labelling of food contact materials
FCMs must be labelled to show they are suitable for food use, unless the purpose is obvious, such as with a knife or plate. Labels must contain the glass and fork symbol or the words 'for food contact'. Include any necessary instructions, for example on maximum temperature or suitable food types like 'not for fatty foods'. You should check supplier DoCs to confirm labelling meets the relevant rules.
What to expect on enforcement
In Northern Ireland, local councils enforce legislation within the Food Standards Agency's (FSA) remit on food contact materials. They do this through inspections, sampling and document checks. If you do not comply, you may get an improvement notice, have products seized or face prosecution. Contact your local council for advice.
The FSA acts as the competent authority in Northern Ireland for handling EU applications and notifications under Commission Regulation 2022/1616 for new or novel recycled plastic processes used in food contact materials. All other FCMs follow direct EU processes under the Windsor Framework.
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Irradiated foods
Rules on using irradiated food in your business and how the law regulates this process and labelling.
Food irradiation is the treatment of food with ionising radiation. Only certain food categories may be irradiated. The treatment involves exposing food to electron beams, X-rays or gamma rays. It must be carried out at approved facilities and under strict controls. Irradiated foods must be clearly labelled as 'irradiated' or 'treated with ionising radiation'.
Why is irradiation used in food?
Food irradiation can be used to:
- destroy harmful bacteria such as salmonella and campylobacter
- reduce spoilage of food and extend shelf life
- delay fruit ripening and stop vegetables from sprouting
- control pests in some food - for example, fruit flies
The law states irradiation can only be used if it benefits consumers. Businesses that want to irradiate a food product have to be able to show that the benefits of irradiation outweigh any negatives.
The UK law allows seven categories of foods to be irradiated:
- fruit
- vegetables
- cereals
- bulbs and tubers
- dried aromatic herbs, spices and vegetable seasonings
- fish and shellfish
- poultry
See also the scope of foods and food ingredients authorised for irradiation in the EU.
Is irradiated food safe?
Major international bodies (including the World Health Organisation, UN Food and Agriculture Organisation and European scientific committees) consider irradiation safe when used within legal limits. The UK Food Standards Agency (FSA) also recognises irradiation of food as a safe processing technique and oversees irradiated food regulation across the UK.
What you must do if you use or sell irradiated foods
If you use or sell irradiated food, you must:
- source it only from approved facilities
- keep supplier records showing what was irradiated and where
- label it clearly as 'irradiated' or 'treated with ionising radiation'
If irradiated food is used as an ingredient, these words must appear next to the ingredient in the ingredients list. If irradiated food is not pre-packed, these words must appear on a display or notice above or beside the container.
Regulators can detect whether foods have been irradiated and sample foods on the market to check that the rules are followed. They can also check that the products are correctly labelled.
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Reducing acrylamide in food processing
How acrylamide forms in food, how it affects health, and practical steps to reduce levels of acrylamide in food products.
Acrylamide is a chemical that can form when you cook carbohydrate-rich (starchy) foods at high temperatures (above 120°C). It is mainly found in:
- potatoes, chips and crisps
- cereals and similar products
- bread, biscuits and other baked foods
Acrylamide is also present in tobacco smoke and coffee (from roasting), and in low levels in some dried fruits like prunes or pears due to processing heat, but is not typically present in raw foods.
How does acrylamide form
Acrylamide is a natural by-product that forms during frying, baking, roasting, grilling and toasting of starchy food, usually at temperatures above 120°C. It is a product of the Maillard reaction where the amino acid asparagine reacts with reducing sugars during browning. This reaction produces the desirable flavour, crispness and colour in food, but can also generate acrylamide. Boiling and steaming do not usually lead to the formation of acrylamide.
Acrylamide and potential health risks
Laboratory tests show that acrylamide in the diet causes cancer in animals. Scientists agree that acrylamide in food has the potential to cause cancer in humans as well. The Food Standards Agency (FSA) recommends that the amount of acrylamide we all consume is reduced, as a precaution. See more information on the risks of acrylamide in foods.
Managing acrylamide in food industry
If you operate a food business, you must put in place practical steps to manage acrylamide as part of your food safety management system, and keep levels as low as possible. You are expected to:
- understand acrylamide risks
- apply relevant mitigation steps
- monitor levels via sampling where needed
- keep records
Different requirements will apply depending on the nature and size of the business. Some common mitigation steps may involve:
- choosing low-sugar raw materials, such as certain potato varieties
- following guidance on cooking times and temperatures to avoid over-browning
- reviewing recipes and processes to meet acrylamide rules
- adding asparaginase enzyme to reduce acrylamide formation
- training staff on temperature, time and colour controls
There are currently no regulatory safe limits set for acrylamide in food, only mitigation measures and benchmark levels under Regulation (EU) 2017/2158 (for Northern Ireland) to guide performance. However, food contact materials rules limit acrylamide migration from plastic into food to 0.01 mg/kg (not detectable at that level).
Check the FSA enforcement guidelines, UK industry guides and the FoodDrinkEurope acrylamide toolkit for more details.
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Chemical residues in food: pesticides and veterinary medicines
How residues of pesticides and veterinary medicines in food are controlled and what food businesses must do to ensure compliance.
Chemical residues are traces of pesticides (used on crops) or veterinary medicines (used on food-producing animals) that can remain in food. They may be found in fruit, vegetables, cereals, meat, milk, eggs and other animal products.
Food businesses are responsible for ensuring that the food they produce or import is compliant with current legislation, including rules on specified maximum residue levels.
What are maximum residue levels (MRLs)
MRLs are the maximum amounts of residue likely to remain in food when a product like a pesticide or veterinary medicine has been used correctly. They are set so that dietary intake remains within safe levels for consumers.
MRLs are expressed as milligrams of residue per kilogram of food product. Before being approved for use, pesticides and veterinary medicines must be proven to be completely safe for human consumption at their MRLs - and usually safe at much higher levels. National monitoring programmes regularly sample foods to check that residues are within legal limits. If residues above the MRL are found, authorities can investigate and take enforcement action.
Pesticide residue levels in food and feed
Pesticides are used in agriculture, horticulture and domestic gardening to control pests, weeds and diseases. Small amounts of pesticides can remain in or on food as residues.
In the UK, the Health and Safety Executive (HSE) authorises which pesticides can be used and how. The Food Standards Agency (FSA) works closely with HSE on pesticides and food safety.
The Department for Environment, Food & Rural Affairs sets pesticide MRLs in Great Britain to make sure residues in food are not harmful to people.
In Northern Ireland, European Union MRLs apply to food or feed produced in or imported into and marketed within NI - this excludes goods moved from GB under the Northern Ireland retail movement scheme. See guidance on pesticide MRLs in Northern Ireland.
How to comply with pesticide MRLs
If you grow, import, process or sell food, you must:
- buy products from reputable suppliers who follow pesticide rules
- keep invoices, specifications and certificates showing products meet MRLs
- respond quickly to food alerts or residue findings affecting your supply chain
- co-operate with any official sampling or investigations
Information on EU pesticide law and procedures is also available on the European Commission website. You can search for EU MRLs in the EU pesticides database.
Veterinary medicines residue levels in food and feed
Veterinary medicines are used to treat and prevent disease in animals, including animals used for food. Traces of these medicines can remain in meat, milk, eggs and other animal products.
In the UK, the Veterinary Medicines Directorate (VMD) assesses veterinary medicines before they are authorised. In Great Britain, VMD sets UK MRLs for veterinary medicines and ensures they are safe for consumers. In Northern Ireland, EU MRLs for veterinary medicines apply under EU law.
The FSA assesses any food safety risks from residues in food, and enforcement in Northern Ireland is carried out by the relevant NI authorities, including the Department of Agriculture, Environment and Rural Affairs, under the veterinary medicines and food law frameworks.
How to comply with veterinary medicines MRLs
If you keep food‑producing animals, you must:
- use only authorised veterinary medicines and follow dosage instructions
- observe withdrawal periods before animals, milk or eggs enter the food chain
- keep accurate records of all treatments and medicine use
- co‑operate with any official residue testing and investigations
If you buy animal products for processing or retail, you should:
- purchase from reputable suppliers who follow veterinary medicine rules
- keep supply chain documentation to show where animal products came from
Residue monitoring programmes run nationally. If residues exceed MRLs, national agencies and enforcement bodies can investigate farms or supply chains to identify and resolve the issue.
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Labelling law for specific food products
In this guide:
- Labelling food products
- Legal requirements for food labels
- Food allergen labelling
- Nutrition labelling and claims about nutritional and health content
- Dishonest labelling and misdescription
- Front of pack labelling
- Labelling law for specific food products
- Labelling food as organic
- Labelling genetically modified food products
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
All prepacked food must have a food label that includes certain mandatory information. This applies even to food provided free of charge, for example as part of promotion.
What is prepacked food?
Prepacked food is food put into packaging before the consumer selects or orders it. For example, a bar of chocolate, a sealed pack of crisps, a jar of sauce or a can of soup. The legal definition of prepacked food is contained in Regulation (EC) 1169/2011.
To be considered prepacked, the following must apply:
- the packaging fully or partly encloses the food
- the food cannot be altered without opening or changing the packaging
- the product is ready for sale to the final customer or mass caterer
Labelling for prepacked food which is not produced on site will usually be produced by the food manufacturer or packer. However, if you place food on the market under your name, you should make sure the label information is accurate, clear and easy to understand.
Labelling of prepacked food
The following information must appear by law on food labels and packaging:
- name of the food
- list of ingredients
- allergen information - see food allergen labelling
- quantitative declaration of ingredients (QUID)
- net quantity of food - ie the weight or volume of the food
- date labelling - either a 'best before' or 'use by' date
- storage conditions and/or conditions of use
- name and address of manufacturer (or the importer in some cases)
- country of origin or place of provenance (if required)
- preparation instructions
- nutrition declaration - see nutrition labelling
- the alcoholic strength by volume on drinks containing over 1.2% alcohol by volume
Food sold in Northern Ireland must include the name and address of the Northern Ireland or EU business responsible for the information on the food, unless brought into Northern Ireland via the Northern Ireland Retail Movement Scheme (in which case NIRMS requirements apply). If the responsible business is not established in NI or the EU, you must include the name and address of the importer.
Northern Ireland Retail Movement Scheme (NIRMS) and labelling
For retail, prepacked goods moving from Great Britain to Northern Ireland via NIRMS, the business or trader moving the goods must ensure that the NIMRS labelling requirements are met, and that the goods follow the existing food packaging and labelling regulations that apply in the UK and include any health and identification marks needed.
Additional labelling statements and warnings
Some products must include additional labelling requirements, for example where the food contains:
- sweeteners or sugars
- aspartame and colourings
- liquorice
- caffeine
- polyols
Read more about labelling of prepacked food. If your product is subject to marketing standards, you may need to include extra information on labels to meet those rules.
Labelling of prepacked for direct sale food
Food that is packaged at the same place it is offered or sold to consumers, and is in this packaging before it is ordered or selected, is considered prepacked for direct sale (PPDS).
PPDS food can include:
- sandwiches or salads packaged and sold from the same premises
- fast food wrapped or packaged before a customer selects them
- supermarket products produced and packaged in store
This can include food selected by the customers, pre-wrapped products kept behind a counter and some food sold at mobile or temporary outlets.
You can use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
All PPDS food must have a label showing:
- the name of the food
- a full ingredients list, with the 14 allergens emphasised within it
Read more about food labelling requirements for the prepacked for direct sale food.
Non-prepacked food
Any food that is not in packaging, or is packaged after being ordered by the consumer, is considered non-prepacked food (often described as ‘loose food’).
Loose food does not require a full label with name and ingredients in the same way as the prepacked food. However, allergen information must still be provided to consumers for non-prepacked food. This can be provided in writing or orally, but it must be accurate, consistent and supported by information that can be checked and verified.
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Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
You must emphasise 14 allergens in ingredient lists under the EU Food Information to Consumers Regulation. These common substances can cause allergic reactions or intolerances in some people. The rules cover anything made from these allergens (except sulphur dioxide/sulphites at low levels).
The 14 allergens to declare are:
- cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
- crustaceans
- eggs
- fish
- peanuts
- soybeans
- milk
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts)
- celery
- mustard (except behenic acid with a minimum of 85 % of purity and obtained after two distillation steps used in the manufacturing of the emulsifiers E 470a, E 471 and E 477)
- sesame seeds
- sulphur dioxide and sulphites above 10mg/kg or 10mg/litre in the food as prepared
- lupin
- molluscs
Declaring allergens
For prepacked food, you must include and emphasise the names of any of the above allergens in the ingredients list. Emphasis can be done using bold text, a different font, contrasting colour or underlining, as long as it clearly stands out from the other ingredients.
If there is no ingredients list, you should include a clear 'contains...' statement for the relevant allergens. If the allergen is already clearly identified in the name of the food, you do not need to repeat it elsewhere, but you must still ensure the consumer is not misled.
If you include an allergy advice box, you can direct the consumers to the ingredients list, but you should not create confusion by presenting inconsistent allergen statements.
Precautionary allergen labelling (‘may contain…’)
If an allergen is not intentionally used, but there is a risk of cross-contamination, you may include a precautionary allergen statement such as a 'may contain...' warning. This is not a legal requirement, but it is widely used to communicate a residual risk where it cannot be eliminated.
You should only use precautionary allergen labelling when you have assessed the risk of allergen cross-contamination and cannot adequately control it through segregation, cleaning, scheduling or supplier controls. Excessive or blanket use can reduce consumer trust and may lead to unsafe decision-making by allergic consumers.
Read more about this in the FSA's food allergen labelling and information requirements technical guidance.
Exemptions from allergen declaration
Some processed derivatives may be exempt from allergen declaration in specific circumstances (for example, wheat-based glucose syrups and fully refined soybean oil). In general, however, there are no broad exemptions: if you use an allergen ingredient, it must be declared and emphasised.
Absence-of-gluten claims
There are specific rules for 'gluten-free' or 'very low gluten' claims. Foods labelled ‘gluten-free’ must contain no more than 20 mg/kg (20ppm) gluten. Foods processed to reduce gluten content may be labelled ‘very low gluten’ provided they contain no more than 100ppm gluten.
Allergen information on loose foods
Loose foods include food sold without packaging, food packed after a consumer orders it, and food served in catering settings such as restaurants, cafés or takeaways.
Food business operators have the flexibility to provide allergen information for non-prepacked food by any means, including orally by a member of staff. No matter how information regarding allergenic ingredients is provided, it must be easily accessible and accurate.
For loose foods:
- you must provide information about allergens used as ingredients
- you must make allergen information available in writing or provided by staff
- you can use logos or symbols when accompanied by words and numbers on menus
If you are providing allergen information orally, you should clearly signpost to where consumers can find this information. For loose foods, allergen information must be easily accessible, accurate, consistent and verifiable.
Allergen information on prepacked for direct sale (PPDS) food
PPDS food – that is food made and packed on the same premises where sold - must carry full labels. You must show on the packaging:
- name of the food
- full ingredients list
- allergenic ingredients emphasised (eg in bold, italics or a different colour font)
For more information, see the FSA's guidance on allergen labelling for PPDS food.
Some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Nutrition labelling and claims about nutritional and health content
What to include when displaying mandatory nutrition declaration on food labels, and the rules you must follow when making nutritional or health claims for food.
Most prepacked foods must display a mandatory nutrition declaration (often called ‘back of pack’ nutrition labelling). When nutrition information is provided, the mandatory declaration must include, in this order:
- energy value
- fat
- saturates
- carbohydrate
- sugars
- protein
- salt
You should present nutrition information clearly and consistently, and follow the formatting rules (including minimum font size and presentation requirements) set out in official guidance.
Supplementary nutrients
You can supplement the content of the mandatory nutrition declaration with an indication of the amounts of one or more of the following:
- monounsaturated fat
- polyunsaturated fat
- polyols
- starch
- fibre
- certain vitamins or minerals present in significant amounts as outlined in relevant regulations
Under the Windsor Framework, EU food law relating to nutrition labelling, composition and standards continues to apply to all food produced in Northern Ireland.
Claims about nutritional and health content
Nutrition claims suggest that a food has beneficial nutritional properties. They include statements such as:
- low fat
- source of calcium
- high fibre
- reduced salt
- no added sugar
Health claims suggest a relationship between food (or one of its ingredients) and health. They focus on the positive relationship between the specific nutrient and the health of the person consuming it. For example:
- diets low in sodium may reduce the risk of high blood pressure
- calcium is needed for the maintenance of normal bones and teeth
- vitamin D is needed for normal growth and bone development in children
- vitamin C contributes to the normal function of the immune system
Find other examples of authorised health claims in the public EU Register of Nutrition and Health Claims.
Health and nutrition claims in Northern Ireland
In Northern Ireland, nutrition and health claims on food labels must follow EU rules under the Windsor Framework.
You can only use authorised claims from the official EU Register claims list. Each claim lists exact conditions your product must meet - for example, ‘high fibre’ needs 6g fibre per 100g of product. Claims require scientific evidence, and strict rules are in place to prevent false marketing that could mislead consumers or give your business an unfair advantage. If making a health claim for foods that are exclusively targeting children, an authorised Article 14(1)(b) health claim must be used.
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Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Falsely describing, advertising or presenting food is an offence. Businesses can be prosecuted for deliberately misleading customers (for example, through dishonest labelling) about what they're buying. Misdescription can also pose serious risks to people intolerant or allergic to certain foods and can lead to unfair competition for compliant businesses.
Laws that protect consumers against dishonest labelling and misleading descriptions include:
- Food Safety Order
- Consumer Protection from Unfair Trading Regulations
- General Food Regulations
- Food Information Regulations
The description of food includes any of the following information:
- the name of the food
- its ingredients
- its origin
- the processes it has undergone
Maintaining accurate specifications, checks and approvals can help reduce the risk of misleading descriptions.
Examples of food misdescription
Typical examples of misdescription include:
- Wrong composition: For example, selling ‘chocolate’ with lower than legally required amount of cocoa solids. Even if there are no specific composition rules for a food, such as fish fingers, it still must be described accurately.
- Using hidden extenders: For example, adding undeclared offal to meat products like sausages deceiving customers who expect pure meat.
- False origin of food or ingredients: For example, labelling Polish chicken as ‘NI Farm Fresh’ misleading the consumer on country or origin/animal species.
- Undisclosed treatments: Incorrectly describing, or failing to describe, a process or treatment of food - such as not declaring irradiated food.
- Wrong quantities: Incorrectly stating the amount of an ingredient – for example, claiming ‘50% pork sausages’ when the product is in fact 30% pork.
- Suggesting that food is of a certain quality or superior to other similar products when it is actually not superior or of a higher quality.
Food misdescription as food crime
Misdescription of food is not always treated as a crime, but the law does create specific criminal offences for misleading descriptions. Minor, unintentional errors are often dealt with as non-compliance, and addressed through advice, correction and other enforcement tools.
However, clear or repeated misdescription, or misdescription done deliberately or recklessly, is likely to be treated as a food crime. Businesses should report suspected food crime immediately to protect consumers, support enforcement and prevent wider contamination risks.
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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.
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Labelling law for specific food products
Various labelling legislation you must consider when developing and labelling your food products.
Certain foods have reserved descriptions or specific composition rules under EU, UK and Northern Ireland labelling laws. These ensure products meet defined standards for ingredients and quality. Laws apply to these products with extra requirements around labelling and contents.
Common categories of such products include:
- organic food
- genetically modified (GM) food
- bread and flour
- honey
- fruit juices and nectars
- jams and preserves
- meat products - eg pies and sausages
- quick frozen food
- medical foods
- infant formula and follow-on formula
- baby foods
Not every product is required to meet these extra rules. You should first identify if your product fits a category above. If so, follow both the specific rules that apply to that category, and the basic labelling requirements (name of food, ingredients list, allergens, use-by dates, quantity, your business details) to keep things legal and clear for customers.
Quick guidance by category
This is not an exhaustive source of information. Below are short summaries only and direct links to rules for each product type.
Organic food
You can label food 'organic' if 95%+ of ingredients are certified organic. Labels must show origin, control body code and EU logo (for EU/NI produced products). See more on organic labelling.
GM foods
Foods must say on their label if they contain or consist of genetically modified organisms (GMOs) or contain ingredients produced from GMOs. See more on labelling genetically modified food products.
Bread and flour
The Bread and Flour Regulations (Northern Ireland) 1998 contain specific rules on the mandatory addition of certain vitamins and minerals - including folic acid - to non-wholemeal common wheat flour, specifying quantities and chemical forms. They also set out rules on the use of bread dough conditioners and other additives, and the terms “wholemeal” and “wheat germ” in labelling. See Bread and Flour Regulations.
Honey
The Honey Regulations contain rules on honey production, including permitted names, compositional criteria and labelling requirements. See Honey Regulations (Northern Ireland) 2015 for more details. Naming and labelling rules, especially for blended honeys, will be updated from 14 June 2026 via the Breakfast Foods (Amendment) Regulations (Northern Ireland) 2026.
Fruit juices and nectars
The Fruit Juices and Fruit Nectars Regulations contain rules on the different categories of fruit juices and fruit nectars, along with specifications for their labelling and compositional requirements. See Fruit Juices and Fruit Nectars Regulations.
Jams and preserves
The Jam and Similar Products Regulations contain the reserved descriptions, compositional standards and labelling requirements for jams, jellies, marmalades, sweetened chestnut purée, curds, lemon cheese and mincemeat. Including permitted ingredients and minimum fruit content requirements.
See Jam and Similar Products Regulations.Meat and meat products
Minimum meat content rules apply. You must include meat ingredient declarations and information about added ingredients. See Meat Products Regulations.
Quick frozen foods
Labels must give storage temperatures and defrosting advice. Information appears in a set format. See Quick Frozen Foodstuffs Regulations.
Infant and follow-on formula
Strict rules cover composition, labelling and advertising. For details, see Infant Formula and Follow-on Formula Regulations.
It's also important to note that some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Labelling food as organic
Overview of the requirements for labelling pre-packaged organic food products.
If you produce, process, pack, import or sell organic food and want to label it as organic, you must register with one of the organic control bodies operating in Northern Ireland. You can decide which body to register with based on your location and business needs.
You can only label pre-packed foods 'organic' if at least 95% of the ingredients are organic.
Rules on labelling food as organic
Organic food labels on pre-packed food products in Northern Ireland must, under the Windsor Framework, comply with national and EU labelling rules and show three elements:
- Origin: You must tell customers where ingredients were grown - eg 'EU Agriculture', 'non-EU Agriculture', 'EU/non-EU Agriculture', or NI-specific like 'UK (NI) Agriculture'. These indications may be replaced or supplemented by a specific country where all agricultural raw materials have been farmed in that country.
- Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
- EU organic logo: This is mandatory for EU/NI-produced prepacked organic products. Follow the rules on the use of organic logo.
These three elements on the label ensure traceability. Official NI guidance sets out the labelling rules for organic food and use of the EU logo in Northern Ireland.
Labelling ingredients as organic in non-organic products
For products with under 95% organic ingredients (non-organic products), you can describe ingredients as 'organic' only in the ingredients list (eg 'organic flour'), provided that the ingredient meets the required organic standards. You must include the control body code number where required.
Rules for retailers
If you are a retailer, you can label products ‘organic’ as long as:
- at least 95% of the product’s agricultural ingredients are organic
- you sell direct to customers in your shop (from farm shops to supermarkets)
- you have not imported the organic product
The Department of Agriculture, Environment and Rural Affairs (DAERA) has information on key areas (including labelling) if you produce, process, label or trade in organic food and feed in Northern Ireland.
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Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.
Specific labelling is required for food that is made entirely of genetically modified (GM) material, contains GM material or includes ingredients made from GM material.
If you sell GM foods loose (not pre-packed), you must provide information next to the food to tell the consumer it contains GM material.
Mandatory labelling for genetically modified ingredients
If you use any GM ingredients intentionally, you must label them. Products such as flours, oils and glucose syrups made from a GM source must be labelled as GM, regardless of the amount of GM material present in the final product.
When labelling is not required
Non-GM foods can contain a small amount of authorised GM material without requiring GM labelling. This is only allowed if the GM presence:
- is unintentional / technically unavoidable
- makes up no more than 0.9% of the relevant ingredient
Labelling is also not required for:
- products made with GM technology (for example, cheese made using GM enzymes), where the final product does not contain GM material
- products such as meat, milk and eggs from animals fed with genetically modified feed
The relevant regulations in Northern Ireland include the Genetically Modified Food Regulations (Northern Ireland) 2004.
Genetically modified ingredients in animal feed
Many of the rules that cover GM material in food for human consumption also apply in similar ways to animal feed. This means that:
- only authorised GM material can be added to animal feed marketed in the EU and Northern Ireland
- feed containing intentionally-added GM or GM-derived material must be properly labelled
- non-GM feed containing up to 0.9% of GM material does not require GM labelling where the presence was not intentional
For more information, see the Food Standards Agency’s genetically modified organisms authorisation guidance.
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Labelling food as organic
In this guide:
- Labelling food products
- Legal requirements for food labels
- Food allergen labelling
- Nutrition labelling and claims about nutritional and health content
- Dishonest labelling and misdescription
- Front of pack labelling
- Labelling law for specific food products
- Labelling food as organic
- Labelling genetically modified food products
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
All prepacked food must have a food label that includes certain mandatory information. This applies even to food provided free of charge, for example as part of promotion.
What is prepacked food?
Prepacked food is food put into packaging before the consumer selects or orders it. For example, a bar of chocolate, a sealed pack of crisps, a jar of sauce or a can of soup. The legal definition of prepacked food is contained in Regulation (EC) 1169/2011.
To be considered prepacked, the following must apply:
- the packaging fully or partly encloses the food
- the food cannot be altered without opening or changing the packaging
- the product is ready for sale to the final customer or mass caterer
Labelling for prepacked food which is not produced on site will usually be produced by the food manufacturer or packer. However, if you place food on the market under your name, you should make sure the label information is accurate, clear and easy to understand.
Labelling of prepacked food
The following information must appear by law on food labels and packaging:
- name of the food
- list of ingredients
- allergen information - see food allergen labelling
- quantitative declaration of ingredients (QUID)
- net quantity of food - ie the weight or volume of the food
- date labelling - either a 'best before' or 'use by' date
- storage conditions and/or conditions of use
- name and address of manufacturer (or the importer in some cases)
- country of origin or place of provenance (if required)
- preparation instructions
- nutrition declaration - see nutrition labelling
- the alcoholic strength by volume on drinks containing over 1.2% alcohol by volume
Food sold in Northern Ireland must include the name and address of the Northern Ireland or EU business responsible for the information on the food, unless brought into Northern Ireland via the Northern Ireland Retail Movement Scheme (in which case NIRMS requirements apply). If the responsible business is not established in NI or the EU, you must include the name and address of the importer.
Northern Ireland Retail Movement Scheme (NIRMS) and labelling
For retail, prepacked goods moving from Great Britain to Northern Ireland via NIRMS, the business or trader moving the goods must ensure that the NIMRS labelling requirements are met, and that the goods follow the existing food packaging and labelling regulations that apply in the UK and include any health and identification marks needed.
Additional labelling statements and warnings
Some products must include additional labelling requirements, for example where the food contains:
- sweeteners or sugars
- aspartame and colourings
- liquorice
- caffeine
- polyols
Read more about labelling of prepacked food. If your product is subject to marketing standards, you may need to include extra information on labels to meet those rules.
Labelling of prepacked for direct sale food
Food that is packaged at the same place it is offered or sold to consumers, and is in this packaging before it is ordered or selected, is considered prepacked for direct sale (PPDS).
PPDS food can include:
- sandwiches or salads packaged and sold from the same premises
- fast food wrapped or packaged before a customer selects them
- supermarket products produced and packaged in store
This can include food selected by the customers, pre-wrapped products kept behind a counter and some food sold at mobile or temporary outlets.
You can use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
All PPDS food must have a label showing:
- the name of the food
- a full ingredients list, with the 14 allergens emphasised within it
Read more about food labelling requirements for the prepacked for direct sale food.
Non-prepacked food
Any food that is not in packaging, or is packaged after being ordered by the consumer, is considered non-prepacked food (often described as ‘loose food’).
Loose food does not require a full label with name and ingredients in the same way as the prepacked food. However, allergen information must still be provided to consumers for non-prepacked food. This can be provided in writing or orally, but it must be accurate, consistent and supported by information that can be checked and verified.
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Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
You must emphasise 14 allergens in ingredient lists under the EU Food Information to Consumers Regulation. These common substances can cause allergic reactions or intolerances in some people. The rules cover anything made from these allergens (except sulphur dioxide/sulphites at low levels).
The 14 allergens to declare are:
- cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
- crustaceans
- eggs
- fish
- peanuts
- soybeans
- milk
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts)
- celery
- mustard (except behenic acid with a minimum of 85 % of purity and obtained after two distillation steps used in the manufacturing of the emulsifiers E 470a, E 471 and E 477)
- sesame seeds
- sulphur dioxide and sulphites above 10mg/kg or 10mg/litre in the food as prepared
- lupin
- molluscs
Declaring allergens
For prepacked food, you must include and emphasise the names of any of the above allergens in the ingredients list. Emphasis can be done using bold text, a different font, contrasting colour or underlining, as long as it clearly stands out from the other ingredients.
If there is no ingredients list, you should include a clear 'contains...' statement for the relevant allergens. If the allergen is already clearly identified in the name of the food, you do not need to repeat it elsewhere, but you must still ensure the consumer is not misled.
If you include an allergy advice box, you can direct the consumers to the ingredients list, but you should not create confusion by presenting inconsistent allergen statements.
Precautionary allergen labelling (‘may contain…’)
If an allergen is not intentionally used, but there is a risk of cross-contamination, you may include a precautionary allergen statement such as a 'may contain...' warning. This is not a legal requirement, but it is widely used to communicate a residual risk where it cannot be eliminated.
You should only use precautionary allergen labelling when you have assessed the risk of allergen cross-contamination and cannot adequately control it through segregation, cleaning, scheduling or supplier controls. Excessive or blanket use can reduce consumer trust and may lead to unsafe decision-making by allergic consumers.
Read more about this in the FSA's food allergen labelling and information requirements technical guidance.
Exemptions from allergen declaration
Some processed derivatives may be exempt from allergen declaration in specific circumstances (for example, wheat-based glucose syrups and fully refined soybean oil). In general, however, there are no broad exemptions: if you use an allergen ingredient, it must be declared and emphasised.
Absence-of-gluten claims
There are specific rules for 'gluten-free' or 'very low gluten' claims. Foods labelled ‘gluten-free’ must contain no more than 20 mg/kg (20ppm) gluten. Foods processed to reduce gluten content may be labelled ‘very low gluten’ provided they contain no more than 100ppm gluten.
Allergen information on loose foods
Loose foods include food sold without packaging, food packed after a consumer orders it, and food served in catering settings such as restaurants, cafés or takeaways.
Food business operators have the flexibility to provide allergen information for non-prepacked food by any means, including orally by a member of staff. No matter how information regarding allergenic ingredients is provided, it must be easily accessible and accurate.
For loose foods:
- you must provide information about allergens used as ingredients
- you must make allergen information available in writing or provided by staff
- you can use logos or symbols when accompanied by words and numbers on menus
If you are providing allergen information orally, you should clearly signpost to where consumers can find this information. For loose foods, allergen information must be easily accessible, accurate, consistent and verifiable.
Allergen information on prepacked for direct sale (PPDS) food
PPDS food – that is food made and packed on the same premises where sold - must carry full labels. You must show on the packaging:
- name of the food
- full ingredients list
- allergenic ingredients emphasised (eg in bold, italics or a different colour font)
For more information, see the FSA's guidance on allergen labelling for PPDS food.
Some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Nutrition labelling and claims about nutritional and health content
What to include when displaying mandatory nutrition declaration on food labels, and the rules you must follow when making nutritional or health claims for food.
Most prepacked foods must display a mandatory nutrition declaration (often called ‘back of pack’ nutrition labelling). When nutrition information is provided, the mandatory declaration must include, in this order:
- energy value
- fat
- saturates
- carbohydrate
- sugars
- protein
- salt
You should present nutrition information clearly and consistently, and follow the formatting rules (including minimum font size and presentation requirements) set out in official guidance.
Supplementary nutrients
You can supplement the content of the mandatory nutrition declaration with an indication of the amounts of one or more of the following:
- monounsaturated fat
- polyunsaturated fat
- polyols
- starch
- fibre
- certain vitamins or minerals present in significant amounts as outlined in relevant regulations
Under the Windsor Framework, EU food law relating to nutrition labelling, composition and standards continues to apply to all food produced in Northern Ireland.
Claims about nutritional and health content
Nutrition claims suggest that a food has beneficial nutritional properties. They include statements such as:
- low fat
- source of calcium
- high fibre
- reduced salt
- no added sugar
Health claims suggest a relationship between food (or one of its ingredients) and health. They focus on the positive relationship between the specific nutrient and the health of the person consuming it. For example:
- diets low in sodium may reduce the risk of high blood pressure
- calcium is needed for the maintenance of normal bones and teeth
- vitamin D is needed for normal growth and bone development in children
- vitamin C contributes to the normal function of the immune system
Find other examples of authorised health claims in the public EU Register of Nutrition and Health Claims.
Health and nutrition claims in Northern Ireland
In Northern Ireland, nutrition and health claims on food labels must follow EU rules under the Windsor Framework.
You can only use authorised claims from the official EU Register claims list. Each claim lists exact conditions your product must meet - for example, ‘high fibre’ needs 6g fibre per 100g of product. Claims require scientific evidence, and strict rules are in place to prevent false marketing that could mislead consumers or give your business an unfair advantage. If making a health claim for foods that are exclusively targeting children, an authorised Article 14(1)(b) health claim must be used.
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Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Falsely describing, advertising or presenting food is an offence. Businesses can be prosecuted for deliberately misleading customers (for example, through dishonest labelling) about what they're buying. Misdescription can also pose serious risks to people intolerant or allergic to certain foods and can lead to unfair competition for compliant businesses.
Laws that protect consumers against dishonest labelling and misleading descriptions include:
- Food Safety Order
- Consumer Protection from Unfair Trading Regulations
- General Food Regulations
- Food Information Regulations
The description of food includes any of the following information:
- the name of the food
- its ingredients
- its origin
- the processes it has undergone
Maintaining accurate specifications, checks and approvals can help reduce the risk of misleading descriptions.
Examples of food misdescription
Typical examples of misdescription include:
- Wrong composition: For example, selling ‘chocolate’ with lower than legally required amount of cocoa solids. Even if there are no specific composition rules for a food, such as fish fingers, it still must be described accurately.
- Using hidden extenders: For example, adding undeclared offal to meat products like sausages deceiving customers who expect pure meat.
- False origin of food or ingredients: For example, labelling Polish chicken as ‘NI Farm Fresh’ misleading the consumer on country or origin/animal species.
- Undisclosed treatments: Incorrectly describing, or failing to describe, a process or treatment of food - such as not declaring irradiated food.
- Wrong quantities: Incorrectly stating the amount of an ingredient – for example, claiming ‘50% pork sausages’ when the product is in fact 30% pork.
- Suggesting that food is of a certain quality or superior to other similar products when it is actually not superior or of a higher quality.
Food misdescription as food crime
Misdescription of food is not always treated as a crime, but the law does create specific criminal offences for misleading descriptions. Minor, unintentional errors are often dealt with as non-compliance, and addressed through advice, correction and other enforcement tools.
However, clear or repeated misdescription, or misdescription done deliberately or recklessly, is likely to be treated as a food crime. Businesses should report suspected food crime immediately to protect consumers, support enforcement and prevent wider contamination risks.
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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.
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Labelling law for specific food products
Various labelling legislation you must consider when developing and labelling your food products.
Certain foods have reserved descriptions or specific composition rules under EU, UK and Northern Ireland labelling laws. These ensure products meet defined standards for ingredients and quality. Laws apply to these products with extra requirements around labelling and contents.
Common categories of such products include:
- organic food
- genetically modified (GM) food
- bread and flour
- honey
- fruit juices and nectars
- jams and preserves
- meat products - eg pies and sausages
- quick frozen food
- medical foods
- infant formula and follow-on formula
- baby foods
Not every product is required to meet these extra rules. You should first identify if your product fits a category above. If so, follow both the specific rules that apply to that category, and the basic labelling requirements (name of food, ingredients list, allergens, use-by dates, quantity, your business details) to keep things legal and clear for customers.
Quick guidance by category
This is not an exhaustive source of information. Below are short summaries only and direct links to rules for each product type.
Organic food
You can label food 'organic' if 95%+ of ingredients are certified organic. Labels must show origin, control body code and EU logo (for EU/NI produced products). See more on organic labelling.
GM foods
Foods must say on their label if they contain or consist of genetically modified organisms (GMOs) or contain ingredients produced from GMOs. See more on labelling genetically modified food products.
Bread and flour
The Bread and Flour Regulations (Northern Ireland) 1998 contain specific rules on the mandatory addition of certain vitamins and minerals - including folic acid - to non-wholemeal common wheat flour, specifying quantities and chemical forms. They also set out rules on the use of bread dough conditioners and other additives, and the terms “wholemeal” and “wheat germ” in labelling. See Bread and Flour Regulations.
Honey
The Honey Regulations contain rules on honey production, including permitted names, compositional criteria and labelling requirements. See Honey Regulations (Northern Ireland) 2015 for more details. Naming and labelling rules, especially for blended honeys, will be updated from 14 June 2026 via the Breakfast Foods (Amendment) Regulations (Northern Ireland) 2026.
Fruit juices and nectars
The Fruit Juices and Fruit Nectars Regulations contain rules on the different categories of fruit juices and fruit nectars, along with specifications for their labelling and compositional requirements. See Fruit Juices and Fruit Nectars Regulations.
Jams and preserves
The Jam and Similar Products Regulations contain the reserved descriptions, compositional standards and labelling requirements for jams, jellies, marmalades, sweetened chestnut purée, curds, lemon cheese and mincemeat. Including permitted ingredients and minimum fruit content requirements.
See Jam and Similar Products Regulations.Meat and meat products
Minimum meat content rules apply. You must include meat ingredient declarations and information about added ingredients. See Meat Products Regulations.
Quick frozen foods
Labels must give storage temperatures and defrosting advice. Information appears in a set format. See Quick Frozen Foodstuffs Regulations.
Infant and follow-on formula
Strict rules cover composition, labelling and advertising. For details, see Infant Formula and Follow-on Formula Regulations.
It's also important to note that some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Labelling food as organic
Overview of the requirements for labelling pre-packaged organic food products.
If you produce, process, pack, import or sell organic food and want to label it as organic, you must register with one of the organic control bodies operating in Northern Ireland. You can decide which body to register with based on your location and business needs.
You can only label pre-packed foods 'organic' if at least 95% of the ingredients are organic.
Rules on labelling food as organic
Organic food labels on pre-packed food products in Northern Ireland must, under the Windsor Framework, comply with national and EU labelling rules and show three elements:
- Origin: You must tell customers where ingredients were grown - eg 'EU Agriculture', 'non-EU Agriculture', 'EU/non-EU Agriculture', or NI-specific like 'UK (NI) Agriculture'. These indications may be replaced or supplemented by a specific country where all agricultural raw materials have been farmed in that country.
- Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
- EU organic logo: This is mandatory for EU/NI-produced prepacked organic products. Follow the rules on the use of organic logo.
These three elements on the label ensure traceability. Official NI guidance sets out the labelling rules for organic food and use of the EU logo in Northern Ireland.
Labelling ingredients as organic in non-organic products
For products with under 95% organic ingredients (non-organic products), you can describe ingredients as 'organic' only in the ingredients list (eg 'organic flour'), provided that the ingredient meets the required organic standards. You must include the control body code number where required.
Rules for retailers
If you are a retailer, you can label products ‘organic’ as long as:
- at least 95% of the product’s agricultural ingredients are organic
- you sell direct to customers in your shop (from farm shops to supermarkets)
- you have not imported the organic product
The Department of Agriculture, Environment and Rural Affairs (DAERA) has information on key areas (including labelling) if you produce, process, label or trade in organic food and feed in Northern Ireland.
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Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.
Specific labelling is required for food that is made entirely of genetically modified (GM) material, contains GM material or includes ingredients made from GM material.
If you sell GM foods loose (not pre-packed), you must provide information next to the food to tell the consumer it contains GM material.
Mandatory labelling for genetically modified ingredients
If you use any GM ingredients intentionally, you must label them. Products such as flours, oils and glucose syrups made from a GM source must be labelled as GM, regardless of the amount of GM material present in the final product.
When labelling is not required
Non-GM foods can contain a small amount of authorised GM material without requiring GM labelling. This is only allowed if the GM presence:
- is unintentional / technically unavoidable
- makes up no more than 0.9% of the relevant ingredient
Labelling is also not required for:
- products made with GM technology (for example, cheese made using GM enzymes), where the final product does not contain GM material
- products such as meat, milk and eggs from animals fed with genetically modified feed
The relevant regulations in Northern Ireland include the Genetically Modified Food Regulations (Northern Ireland) 2004.
Genetically modified ingredients in animal feed
Many of the rules that cover GM material in food for human consumption also apply in similar ways to animal feed. This means that:
- only authorised GM material can be added to animal feed marketed in the EU and Northern Ireland
- feed containing intentionally-added GM or GM-derived material must be properly labelled
- non-GM feed containing up to 0.9% of GM material does not require GM labelling where the presence was not intentional
For more information, see the Food Standards Agency’s genetically modified organisms authorisation guidance.
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Front of pack labelling
In this guide:
- Labelling food products
- Legal requirements for food labels
- Food allergen labelling
- Nutrition labelling and claims about nutritional and health content
- Dishonest labelling and misdescription
- Front of pack labelling
- Labelling law for specific food products
- Labelling food as organic
- Labelling genetically modified food products
Legal requirements for food labels
Overview of the food labelling rules that apply to prepacked, prepacked for direct sale and non-prepacked food.
All prepacked food must have a food label that includes certain mandatory information. This applies even to food provided free of charge, for example as part of promotion.
What is prepacked food?
Prepacked food is food put into packaging before the consumer selects or orders it. For example, a bar of chocolate, a sealed pack of crisps, a jar of sauce or a can of soup. The legal definition of prepacked food is contained in Regulation (EC) 1169/2011.
To be considered prepacked, the following must apply:
- the packaging fully or partly encloses the food
- the food cannot be altered without opening or changing the packaging
- the product is ready for sale to the final customer or mass caterer
Labelling for prepacked food which is not produced on site will usually be produced by the food manufacturer or packer. However, if you place food on the market under your name, you should make sure the label information is accurate, clear and easy to understand.
Labelling of prepacked food
The following information must appear by law on food labels and packaging:
- name of the food
- list of ingredients
- allergen information - see food allergen labelling
- quantitative declaration of ingredients (QUID)
- net quantity of food - ie the weight or volume of the food
- date labelling - either a 'best before' or 'use by' date
- storage conditions and/or conditions of use
- name and address of manufacturer (or the importer in some cases)
- country of origin or place of provenance (if required)
- preparation instructions
- nutrition declaration - see nutrition labelling
- the alcoholic strength by volume on drinks containing over 1.2% alcohol by volume
Food sold in Northern Ireland must include the name and address of the Northern Ireland or EU business responsible for the information on the food, unless brought into Northern Ireland via the Northern Ireland Retail Movement Scheme (in which case NIRMS requirements apply). If the responsible business is not established in NI or the EU, you must include the name and address of the importer.
Northern Ireland Retail Movement Scheme (NIRMS) and labelling
For retail, prepacked goods moving from Great Britain to Northern Ireland via NIRMS, the business or trader moving the goods must ensure that the NIMRS labelling requirements are met, and that the goods follow the existing food packaging and labelling regulations that apply in the UK and include any health and identification marks needed.
Additional labelling statements and warnings
Some products must include additional labelling requirements, for example where the food contains:
- sweeteners or sugars
- aspartame and colourings
- liquorice
- caffeine
- polyols
Read more about labelling of prepacked food. If your product is subject to marketing standards, you may need to include extra information on labels to meet those rules.
Labelling of prepacked for direct sale food
Food that is packaged at the same place it is offered or sold to consumers, and is in this packaging before it is ordered or selected, is considered prepacked for direct sale (PPDS).
PPDS food can include:
- sandwiches or salads packaged and sold from the same premises
- fast food wrapped or packaged before a customer selects them
- supermarket products produced and packaged in store
This can include food selected by the customers, pre-wrapped products kept behind a counter and some food sold at mobile or temporary outlets.
You can use the Food Standards Agency's allergen and ingredients food labelling tool to check if your business sells PPDS food.
All PPDS food must have a label showing:
- the name of the food
- a full ingredients list, with the 14 allergens emphasised within it
Read more about food labelling requirements for the prepacked for direct sale food.
Non-prepacked food
Any food that is not in packaging, or is packaged after being ordered by the consumer, is considered non-prepacked food (often described as ‘loose food’).
Loose food does not require a full label with name and ingredients in the same way as the prepacked food. However, allergen information must still be provided to consumers for non-prepacked food. This can be provided in writing or orally, but it must be accurate, consistent and supported by information that can be checked and verified.
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Food allergen labelling
Important allergens to consider when labelling food, and what to do if cross-contamination is unavoidable.
You must emphasise 14 allergens in ingredient lists under the EU Food Information to Consumers Regulation. These common substances can cause allergic reactions or intolerances in some people. The rules cover anything made from these allergens (except sulphur dioxide/sulphites at low levels).
The 14 allergens to declare are:
- cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridised strains)
- crustaceans
- eggs
- fish
- peanuts
- soybeans
- milk
- tree nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts)
- celery
- mustard (except behenic acid with a minimum of 85 % of purity and obtained after two distillation steps used in the manufacturing of the emulsifiers E 470a, E 471 and E 477)
- sesame seeds
- sulphur dioxide and sulphites above 10mg/kg or 10mg/litre in the food as prepared
- lupin
- molluscs
Declaring allergens
For prepacked food, you must include and emphasise the names of any of the above allergens in the ingredients list. Emphasis can be done using bold text, a different font, contrasting colour or underlining, as long as it clearly stands out from the other ingredients.
If there is no ingredients list, you should include a clear 'contains...' statement for the relevant allergens. If the allergen is already clearly identified in the name of the food, you do not need to repeat it elsewhere, but you must still ensure the consumer is not misled.
If you include an allergy advice box, you can direct the consumers to the ingredients list, but you should not create confusion by presenting inconsistent allergen statements.
Precautionary allergen labelling (‘may contain…’)
If an allergen is not intentionally used, but there is a risk of cross-contamination, you may include a precautionary allergen statement such as a 'may contain...' warning. This is not a legal requirement, but it is widely used to communicate a residual risk where it cannot be eliminated.
You should only use precautionary allergen labelling when you have assessed the risk of allergen cross-contamination and cannot adequately control it through segregation, cleaning, scheduling or supplier controls. Excessive or blanket use can reduce consumer trust and may lead to unsafe decision-making by allergic consumers.
Read more about this in the FSA's food allergen labelling and information requirements technical guidance.
Exemptions from allergen declaration
Some processed derivatives may be exempt from allergen declaration in specific circumstances (for example, wheat-based glucose syrups and fully refined soybean oil). In general, however, there are no broad exemptions: if you use an allergen ingredient, it must be declared and emphasised.
Absence-of-gluten claims
There are specific rules for 'gluten-free' or 'very low gluten' claims. Foods labelled ‘gluten-free’ must contain no more than 20 mg/kg (20ppm) gluten. Foods processed to reduce gluten content may be labelled ‘very low gluten’ provided they contain no more than 100ppm gluten.
Allergen information on loose foods
Loose foods include food sold without packaging, food packed after a consumer orders it, and food served in catering settings such as restaurants, cafés or takeaways.
Food business operators have the flexibility to provide allergen information for non-prepacked food by any means, including orally by a member of staff. No matter how information regarding allergenic ingredients is provided, it must be easily accessible and accurate.
For loose foods:
- you must provide information about allergens used as ingredients
- you must make allergen information available in writing or provided by staff
- you can use logos or symbols when accompanied by words and numbers on menus
If you are providing allergen information orally, you should clearly signpost to where consumers can find this information. For loose foods, allergen information must be easily accessible, accurate, consistent and verifiable.
Allergen information on prepacked for direct sale (PPDS) food
PPDS food – that is food made and packed on the same premises where sold - must carry full labels. You must show on the packaging:
- name of the food
- full ingredients list
- allergenic ingredients emphasised (eg in bold, italics or a different colour font)
For more information, see the FSA's guidance on allergen labelling for PPDS food.
Some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Nutrition labelling and claims about nutritional and health content
What to include when displaying mandatory nutrition declaration on food labels, and the rules you must follow when making nutritional or health claims for food.
Most prepacked foods must display a mandatory nutrition declaration (often called ‘back of pack’ nutrition labelling). When nutrition information is provided, the mandatory declaration must include, in this order:
- energy value
- fat
- saturates
- carbohydrate
- sugars
- protein
- salt
You should present nutrition information clearly and consistently, and follow the formatting rules (including minimum font size and presentation requirements) set out in official guidance.
Supplementary nutrients
You can supplement the content of the mandatory nutrition declaration with an indication of the amounts of one or more of the following:
- monounsaturated fat
- polyunsaturated fat
- polyols
- starch
- fibre
- certain vitamins or minerals present in significant amounts as outlined in relevant regulations
Under the Windsor Framework, EU food law relating to nutrition labelling, composition and standards continues to apply to all food produced in Northern Ireland.
Claims about nutritional and health content
Nutrition claims suggest that a food has beneficial nutritional properties. They include statements such as:
- low fat
- source of calcium
- high fibre
- reduced salt
- no added sugar
Health claims suggest a relationship between food (or one of its ingredients) and health. They focus on the positive relationship between the specific nutrient and the health of the person consuming it. For example:
- diets low in sodium may reduce the risk of high blood pressure
- calcium is needed for the maintenance of normal bones and teeth
- vitamin D is needed for normal growth and bone development in children
- vitamin C contributes to the normal function of the immune system
Find other examples of authorised health claims in the public EU Register of Nutrition and Health Claims.
Health and nutrition claims in Northern Ireland
In Northern Ireland, nutrition and health claims on food labels must follow EU rules under the Windsor Framework.
You can only use authorised claims from the official EU Register claims list. Each claim lists exact conditions your product must meet - for example, ‘high fibre’ needs 6g fibre per 100g of product. Claims require scientific evidence, and strict rules are in place to prevent false marketing that could mislead consumers or give your business an unfair advantage. If making a health claim for foods that are exclusively targeting children, an authorised Article 14(1)(b) health claim must be used.
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Dishonest labelling and misdescription
Legislation and regulations to prevent mislabelling or misdescription of foods, and examples of misdescription.
Falsely describing, advertising or presenting food is an offence. Businesses can be prosecuted for deliberately misleading customers (for example, through dishonest labelling) about what they're buying. Misdescription can also pose serious risks to people intolerant or allergic to certain foods and can lead to unfair competition for compliant businesses.
Laws that protect consumers against dishonest labelling and misleading descriptions include:
- Food Safety Order
- Consumer Protection from Unfair Trading Regulations
- General Food Regulations
- Food Information Regulations
The description of food includes any of the following information:
- the name of the food
- its ingredients
- its origin
- the processes it has undergone
Maintaining accurate specifications, checks and approvals can help reduce the risk of misleading descriptions.
Examples of food misdescription
Typical examples of misdescription include:
- Wrong composition: For example, selling ‘chocolate’ with lower than legally required amount of cocoa solids. Even if there are no specific composition rules for a food, such as fish fingers, it still must be described accurately.
- Using hidden extenders: For example, adding undeclared offal to meat products like sausages deceiving customers who expect pure meat.
- False origin of food or ingredients: For example, labelling Polish chicken as ‘NI Farm Fresh’ misleading the consumer on country or origin/animal species.
- Undisclosed treatments: Incorrectly describing, or failing to describe, a process or treatment of food - such as not declaring irradiated food.
- Wrong quantities: Incorrectly stating the amount of an ingredient – for example, claiming ‘50% pork sausages’ when the product is in fact 30% pork.
- Suggesting that food is of a certain quality or superior to other similar products when it is actually not superior or of a higher quality.
Food misdescription as food crime
Misdescription of food is not always treated as a crime, but the law does create specific criminal offences for misleading descriptions. Minor, unintentional errors are often dealt with as non-compliance, and addressed through advice, correction and other enforcement tools.
However, clear or repeated misdescription, or misdescription done deliberately or recklessly, is likely to be treated as a food crime. Businesses should report suspected food crime immediately to protect consumers, support enforcement and prevent wider contamination risks.
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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.
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Labelling law for specific food products
Various labelling legislation you must consider when developing and labelling your food products.
Certain foods have reserved descriptions or specific composition rules under EU, UK and Northern Ireland labelling laws. These ensure products meet defined standards for ingredients and quality. Laws apply to these products with extra requirements around labelling and contents.
Common categories of such products include:
- organic food
- genetically modified (GM) food
- bread and flour
- honey
- fruit juices and nectars
- jams and preserves
- meat products - eg pies and sausages
- quick frozen food
- medical foods
- infant formula and follow-on formula
- baby foods
Not every product is required to meet these extra rules. You should first identify if your product fits a category above. If so, follow both the specific rules that apply to that category, and the basic labelling requirements (name of food, ingredients list, allergens, use-by dates, quantity, your business details) to keep things legal and clear for customers.
Quick guidance by category
This is not an exhaustive source of information. Below are short summaries only and direct links to rules for each product type.
Organic food
You can label food 'organic' if 95%+ of ingredients are certified organic. Labels must show origin, control body code and EU logo (for EU/NI produced products). See more on organic labelling.
GM foods
Foods must say on their label if they contain or consist of genetically modified organisms (GMOs) or contain ingredients produced from GMOs. See more on labelling genetically modified food products.
Bread and flour
The Bread and Flour Regulations (Northern Ireland) 1998 contain specific rules on the mandatory addition of certain vitamins and minerals - including folic acid - to non-wholemeal common wheat flour, specifying quantities and chemical forms. They also set out rules on the use of bread dough conditioners and other additives, and the terms “wholemeal” and “wheat germ” in labelling. See Bread and Flour Regulations.
Honey
The Honey Regulations contain rules on honey production, including permitted names, compositional criteria and labelling requirements. See Honey Regulations (Northern Ireland) 2015 for more details. Naming and labelling rules, especially for blended honeys, will be updated from 14 June 2026 via the Breakfast Foods (Amendment) Regulations (Northern Ireland) 2026.
Fruit juices and nectars
The Fruit Juices and Fruit Nectars Regulations contain rules on the different categories of fruit juices and fruit nectars, along with specifications for their labelling and compositional requirements. See Fruit Juices and Fruit Nectars Regulations.
Jams and preserves
The Jam and Similar Products Regulations contain the reserved descriptions, compositional standards and labelling requirements for jams, jellies, marmalades, sweetened chestnut purée, curds, lemon cheese and mincemeat. Including permitted ingredients and minimum fruit content requirements.
See Jam and Similar Products Regulations.Meat and meat products
Minimum meat content rules apply. You must include meat ingredient declarations and information about added ingredients. See Meat Products Regulations.
Quick frozen foods
Labels must give storage temperatures and defrosting advice. Information appears in a set format. See Quick Frozen Foodstuffs Regulations.
Infant and follow-on formula
Strict rules cover composition, labelling and advertising. For details, see Infant Formula and Follow-on Formula Regulations.
It's also important to note that some foods, such as meat, eggs or wine, must also meet marketing standards for food and drink products, which set additional rules on labelling and product descriptions.
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Labelling food as organic
Overview of the requirements for labelling pre-packaged organic food products.
If you produce, process, pack, import or sell organic food and want to label it as organic, you must register with one of the organic control bodies operating in Northern Ireland. You can decide which body to register with based on your location and business needs.
You can only label pre-packed foods 'organic' if at least 95% of the ingredients are organic.
Rules on labelling food as organic
Organic food labels on pre-packed food products in Northern Ireland must, under the Windsor Framework, comply with national and EU labelling rules and show three elements:
- Origin: You must tell customers where ingredients were grown - eg 'EU Agriculture', 'non-EU Agriculture', 'EU/non-EU Agriculture', or NI-specific like 'UK (NI) Agriculture'. These indications may be replaced or supplemented by a specific country where all agricultural raw materials have been farmed in that country.
- Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
- EU organic logo: This is mandatory for EU/NI-produced prepacked organic products. Follow the rules on the use of organic logo.
These three elements on the label ensure traceability. Official NI guidance sets out the labelling rules for organic food and use of the EU logo in Northern Ireland.
Labelling ingredients as organic in non-organic products
For products with under 95% organic ingredients (non-organic products), you can describe ingredients as 'organic' only in the ingredients list (eg 'organic flour'), provided that the ingredient meets the required organic standards. You must include the control body code number where required.
Rules for retailers
If you are a retailer, you can label products ‘organic’ as long as:
- at least 95% of the product’s agricultural ingredients are organic
- you sell direct to customers in your shop (from farm shops to supermarkets)
- you have not imported the organic product
The Department of Agriculture, Environment and Rural Affairs (DAERA) has information on key areas (including labelling) if you produce, process, label or trade in organic food and feed in Northern Ireland.
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Labelling genetically modified food products
How to label food containing genetically modified ingredients, and the foods you don't have to label.
Specific labelling is required for food that is made entirely of genetically modified (GM) material, contains GM material or includes ingredients made from GM material.
If you sell GM foods loose (not pre-packed), you must provide information next to the food to tell the consumer it contains GM material.
Mandatory labelling for genetically modified ingredients
If you use any GM ingredients intentionally, you must label them. Products such as flours, oils and glucose syrups made from a GM source must be labelled as GM, regardless of the amount of GM material present in the final product.
When labelling is not required
Non-GM foods can contain a small amount of authorised GM material without requiring GM labelling. This is only allowed if the GM presence:
- is unintentional / technically unavoidable
- makes up no more than 0.9% of the relevant ingredient
Labelling is also not required for:
- products made with GM technology (for example, cheese made using GM enzymes), where the final product does not contain GM material
- products such as meat, milk and eggs from animals fed with genetically modified feed
The relevant regulations in Northern Ireland include the Genetically Modified Food Regulations (Northern Ireland) 2004.
Genetically modified ingredients in animal feed
Many of the rules that cover GM material in food for human consumption also apply in similar ways to animal feed. This means that:
- only authorised GM material can be added to animal feed marketed in the EU and Northern Ireland
- feed containing intentionally-added GM or GM-derived material must be properly labelled
- non-GM feed containing up to 0.9% of GM material does not require GM labelling where the presence was not intentional
For more information, see the Food Standards Agency’s genetically modified organisms authorisation guidance.
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