1. Name of the Food
The food product must have its name clearly labeled. This helps the consumer identify the product. For example, “tomato ketchup” or “whole wheat bread.” It must be descriptive and accurately represent the contents of the package.
2. The List of Ingredients
All ingredients used in the food product must be listed in descending order of their weight or volume. Any allergens, such as nuts, gluten, or dairy, must be clearly identified.
3. Nutritional Information
Nutritional information should be provided in a standardized format, including details on calories, total fat, protein, carbohydrates, sugars, fiber, and salt.
4. Declaration if the Food Product is Vegetarian or Not
Food labels must indicate whether the product is vegetarian or non-vegetarian with the right logos. This declaration should be prominently displayed, with a green dot indicating vegetarian products and a brown dot for non-vegetarian items.
5. Declaration of the Food Additives Used
Any food additives, such as preservatives, colorants, or flavor enhancers, must be declared on the label.
6. Name and Complete Address of the Manufacturer
The label must include the name and full contact details of the manufacturer, importer, or packer.
7. Customer Care Details
Brands must provide customer care contact details, including a phone number, email, or website, so consumers can reach out for assistance, feedback, or concerns about the product.
8. Net Quantity
The net quantity of the food product, usually in weight or volume (e.g., 200 grams or 500 ml), must be clearly indicated.
9. Retail Sale Price
The price at which the food product is sold must be displayed on the packaging.
10. FSSAI Logo and License Number
The FSSAI logo, along with the license number, must be printed on all food packaging.
11. Batch Identification Number, Date of Marketing, & Country of Origin
The label should include a batch or lot number, which helps in tracking the product for quality control and recalls. Additionally, the date of marketing or manufacture, and the country of origin, should be listed. The country of origin is especially important for imported products, as it provides clarity about where the food comes from.
12. The Instructions for Use
If necessary, the label should provide clear instructions on how to use, store, or cook the product, ensuring consumers can safely enjoy the food. This may include storage temperature, preparation steps, or safety precautions, such as “keep refrigerated” or “consume within three days of opening.”
13. Date Marking
All food products must display an “Expiry Date” or “Use By” date to indicate when the product is no longer safe to consume. A “Best Before” date can also be included, showing when the product may lose quality but remains safe to eat.
The FSSAI decides the content architecture and the placement of content – what goes on the front or back, the sizes of different texts, typefaces to be used, and the amount of area the information should cover on all food and beverage labeling.
Packaging artwork is covered too. For example, logos that indicate ingredients, radiation-processed foods, fortified, and organic foods should match the exact dimensions and colors provided.
