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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.

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. 

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.

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.

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.
 

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.

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.

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:

1. 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.
2. Control body code: You must include details of your approved organic certifier, in the required format - eg 'XI-ORG-XX'.
3. 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.

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.