Food Name

The special name reflecting the real attributes of the food should be clearly indicated in a conspicuous position on the food label.

The special name reflecting the real attributes of the food is the name that can reflect the inherent nature, characteristics and features of the food itself, so that consumers can associate the essence of the food at a glance.

When the name of the prepackaged food itself can be obtained through the product’s ingredient information and its true attributes, but will not be misleading to consumers, you can not indicate the true attributes of the name of the food near the name of the exclusive name, such as “hazelnut chocolate”, the name can reflect the ingredients and product attributes, there is no need to label in the name of the annex “Chocolate products”. When the real attributes of the product cannot be obtained from the name of the prepackaged food itself, and can only be judged by seeing the real thing, and when the real thing is difficult to see, the name should be labeled with its real attributes at the same time near the name of the special name.

The description of the flavor in the name of the food should be based on the specific raw materials in its components or the specific process of its production of the real description, such as strawberry flavor can be achieved by adding strawberry powder or edible flavor. When the flavor of the product comes from the flavoring used, the name of the ingredient should not be used directly* to name the product, e.g., if strawberry flavoring is used but ice cream does not contain strawberry, the name of the product should not be named “Strawberry Ice Cream”, but “Strawberry Flavored Ice Cream”.

The special name reflecting the real attributes of the food usually refers to the name of the food or the name of the food classification stipulated in the national standards, industrial standards and local standards. If there are more than one of the above names, any one of them can be chosen, or an equivalent name that does not cause ambiguity; in the absence of standard regulations, common names or common names that can help consumers understand the real attributes of food should be used, such as the widely used and easy-to-understand name “sandwich”.

If a class of food classification standard or industry agreed common way of classification, naming can refer to the food classification name. In order to make it easier for consumers to understand its real properties, it should try to indicate the detailed name; under the premise of being able to fully explain the real properties of the food, it can not use the lowest level of classification or detailed name. For example, “mint candy” is a common food name, has embodied the authenticity of its flavor candy, labeling, can use “mint candy”, but also can use the classification of the corresponding name “hard candy “ and so on.

Labeling of the name of the product if it is an “innovative name”, “peculiar name”, “phonetic name”, “brand name”, “regional slang name”, “name”, “name”, “name”, “name”, “name” and “name”. If the trade name is a “creative name,” “peculiar name,” “phonetic name,” “brand name,” “regional slang name,” or “trademark name,” the name should be labeled with a special name that reflects the true attributes of the food product on the same page where the name is displayed. When the trade name used contains words or terms (phrases) that may cause people to misunderstand the properties of the food, the same font size shall be used to indicate the special name for the real properties of the food in a neighboring part of the same display page of the indicated name. If it is easy to be misunderstood due to different font sizes or font colors, the same font size and the same font color shall be used to indicate the special name of the real attributes of the food.

In order not to make consumers misunderstand or confuse the real attributes, physical state or production method of the food, corresponding words or phrases can be appended before or after the name of the food, such as dry, concentrated, restored, smoked, fried, powdered, granular, etc.

List of ingredients

(1) Guiding words for the list of ingredients

The list of ingredients should be guided by the words “ingredients” or “ingredient list”. When the raw materials used in the process have been changed to other ingredients (such as wine, soy sauce, vinegar and other fermented products), “raw materials” or “raw materials and accessories” can be used instead of “ingredients” or “ingredient list”. Ingredients” or ‘ingredients and accessories’ instead of ‘ingredients’ or ‘ingredient list’, and label all kinds of raw materials, accessories and food additives as required. Processing aids are not required to be labeled. Water added during food manufacturing or processing should be labeled in the ingredient list. Water or other volatile ingredients that have been volatilized during processing need not be labeled.

(2) Names of ingredients

The label of prepackaged food should be labeled with the list of ingredients, and prepackaged food with a single ingredient should also be labeled with the list of ingredients. The names of various ingredients in the ingredient list should also comply with the requirements of food names, food additives should be labeled with the common name of food additives. The labeling of ingredients in the ingredient list should be clear, easy to recognize and read, the ingredients can be separated by commas, semicolons, spaces and other easily distinguishable way.

(3) the order of ingredients

All kinds of ingredients shall be arranged one by one according to the decreasing order of the amount added in the manufacture or processing of food; the ingredients added in an amount not exceeding 2% may not be arranged in a decreasing order.

(4) Labeling of Composite Ingredients

If an ingredient is a composite ingredient (excluding composite food additives) consisting of two or more other ingredients, the name of the composite ingredient shall be indicated in the list of ingredients, and the original ingredients of the composite ingredient shall then be labeled in parentheses in decreasing order of addition. If the composite ingredient directly added to the food has a national standard, industry standard or local standard, and the amount added is less than 25% of the total amount of the food, the original ingredient of the composite ingredient does not need to be labeled.

If the amount added is less than 25% of the total amount of food and the compound ingredient contains food additives, if it conforms to the principle of “National Standard for Food Safety, Standard for the Use of Food Additives” (GB 2760-2014) and does not play a role in the process of the final product, it does not need to be labeled; however, food additives in the compound ingredient that play a role in the process of the final product should be labeled. The recommended way of labeling is to add brackets after the name of the ingredient and indicate the common name of the food additive within the brackets, e.g. “soy sauce (with caramel color)”.

If there is no national, industrial or local standard for the compound ingredient directly added to the food, or if there is a national, industrial or local standard for the compound ingredient and the amount added is more than 25% of the total amount of the food, the name of the compound ingredient should be labeled in the ingredient list, followed by brackets, and the original ingredients of the compound ingredient should be labeled one by one in the descending order of the amount added, of which the amount added does not exceed 2% of the total amount of the food. Ingredients that are added in an amount not exceeding 2% of the total amount of the food can be listed in a non-decreasing order.

In addition, if a composite ingredient needs to be labeled with its original ingredients, if some of the original ingredients are the same as other ingredients in the food, it is also possible to label the original ingredients of the composite ingredient directly in the ingredients, and the order of the ingredients should be decided according to the total amount of each ingredient in the final product. For example, bean paste filling bread ingredients: wheat flour, bean paste filling (red beans, sugar, edible vegetable oil, glutinous rice flour), water, sugar, margarine, yeast, salt. Bean paste filling is a composite ingredient although there is a national standard “food fillings” (GB/T 21270-2007), but the amount of additives more than 25%, so you need to expand the labeling, the labeling is “bean paste filling (red beans, sugar, edible vegetable oil, glutinous rice flour)”.

Since the original ingredients of bean paste filling include sugar, and the other ingredients of bean paste bread, the original ingredients of “bean paste filling”. Bean paste filling bread ingredients can also be labeled as: wheat flour, red beans, water, sugar, edible vegetable oil, margarine, glutinous rice flour, yeast, salt.

(5) Common names of food additives

Food additives should be labeled with their common names of food additives in the National Standard for Food Additives Use in Food Safety (GB 2760-2014).

If two or more names are specified for a food additive in the “National Standard for the Use of Food Additives for Food Safety” (GB 2760-2014), each name is an equivalent common name. Take “sodium cyclohexylaminosulfonate (also known as sweetener)” as an example, both “sodium cyclohexylaminosulfonate” and “sweetener” are generic names.

Mono- and diglyceride fatty acid esters (oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid) can be labeled as “mono- and di-glyceride fatty acid esters” or “mono- and di-stearic acid esters” or “mono- and di-stearic acid esters” according to the usage. Glycerol esters of monostearic acid” or ‘Glycerol esters of mono-distearic acid’ or ‘Glycerol esters of monostearic acid’.

According to the Standard for the Use of Food Additives of the National Standard for Food Safety (GB 2760-2014), aspartame should be labeled as “aspartame (containing phenylalanine)”.

The name of the food additive in the food additive quality standard can be used as the common name.

(6) Labeling of food additives

Ingredient list should be truthfully labeled food additives used in the product, but it is not mandatory to establish “food additives”. In the same prepackaged food labeling, the use of food additives and can choose one of the following three forms of labeling:

First, all the specific names of food additives, the name of the food additive does not include its method of production, such as the production of ammonia, ordinary method, ammonium sulfite method of production of caramel color, in the label can be uniformly labeled as “caramel color”;

Secondly, all food additives should be labeled with the names of their functional categories and international codes (INS numbers). If a certain food additive does not have a corresponding international code, or if the labeling of allergenic substances requires it, its specific name can be labeled, e.g., “Phospholipids” can be expressed as “Soybean Phospholipids”. For example, “phospholipid” can be expressed as “soybean lecithin”;

Thirdly, all the names of functional categories of food additives should be labeled, and the specific names should be labeled at the same time. Food additives may have one or more functions, and the National Standard for the Use of Food Additives for Food Safety (GB 2760-2014) lists the main functions of food additives for reference. Production and management enterprises should label the names of functional categories according to the actual functions of food additives in the products. For example, the food additive “Propylene Glycol” can be labeled as: 1 Propylene Glycol; 2 Thickener (1520); 3 Thickener (Propylene Glycol).

Foods with more than two food additives with the same function can choose to be labeled with the specific name of each; or choose to be labeled with the name of the functional class first, followed by the specific name of each or the international code (INS number). Examples: “Carrageenan, Guar Gum”, “Thickener (Carrageenan, Guar Gum)” or “Thickener (407,412)”. If a food additive does not have an INS number, it can be labeled with its specific name. Examples: “Thickener (carrageenan, sodium polyacrylate)” or “Thickener (407, sodium polyacrylate)”.

(7) Labeling of Compounded Food Additives

Each food additive that has a functional role in the final product should be labeled in the food ingredient list. If the name of the compounded food additives is labeled, it should be noted that the naming rules of the compounded food additives should be in line with the provisions of the General Rules for Compounded Food Additives of National Food Safety Standards (GB 26687-2011). The name of the food additive should be “Compounding” + “Name of functional category of food additive in GB 2760” or “Compounding” + “Food Category “ + “GB 2760 in the name of the functional category of food additives”, such as compounding moisture retention agent, or compounding meat products moisture retention agent.

For example: a food additive compound coloring agent, can be marked as “compound coloring agent (natural carotene, amaranth red)” or in the ingredient list directly marked “natural carotene, amaranth red”.

(8) Labeling of Excipients in Food Additives

When the excipients contained in food additives do not play a functional role in the final product, they do not need to be labeled in the ingredient list. Excipients in food additives are food raw materials and food additives added for the purpose of processing, storage, standardization, dissolution and other processes of single or compounded food additives.

These substances do not play a functional role in the food in which the food additive is used and do not need to be labeled in the ingredients again. For example, lutein containing edible vegetable oil, dextrin, antioxidants and other excipients can be directly labeled as “lutein”, or “coloring agent (lutein)” “coloring agent (161b)”. (9) Labeling of enzyme preparations

(9) Labeling of enzyme preparations

If the enzyme preparation has lost its enzyme activity in the final product, it does not need to be labeled; if it still maintains its enzyme activity in the final product, it should be listed in the corresponding position of the ingredient list in accordance with the relevant provisions of the food ingredient list labeling according to the amount of enzyme added in the manufacture or processing of the food.

For processing aids, enzyme preparations and food additives that do not need to be labeled and do not play a role in the process, enterprises can also label them in the ingredient list.

Food nutritional fortification should be labeled in accordance with the “Standard for the Use of Food Nutritional Fortification” (GB 14880-2012) or the name announced by the former Commission on Health and Welfare.

Ingredients that can be used both as food additives or food nutritional fortifiers and other ingredients should be labeled according to the standardization of the role they play in the final product.

When used as a food additive, it should be labeled with the name specified in the National Standard for Food Safety Food Additives (GB 2760-2014); when used as a food nutritional enhancer, it should be labeled with the name specified in the Standard for the Use of Food Nutritional Enhancement (GB 14880-2012); when used as other ingredients, it should be labeled with its corresponding specific name. Name.

For example. Monosodium glutamate (monosodium glutamate) can be used as seasoning and food additives, when used as food additives, it should be labeled as monosodium glutamate, when used as seasoning, it should be labeled as monosodium glutamate.

Quantitative labeling of ingredients

(1) If one or more valuable and characteristic ingredients or components are added or contained with special emphasis on the food label or food specification, the amount of the emphasized ingredient or component added or its content in the finished product should be indicated.

When it is emphasized that a prepackaged food “contains” a certain ingredient or component, quantitative labelling is required, and two conditions should be met at the same time.

First, “special emphasis”, that is, through the ingredients or ingredients of the publicity to attract consumers to the product, ingredients or ingredients of the importance of the text form in the list of ingredients other than the contents of the label to highlight or imply the addition or inclusion of one or more ingredients or ingredients;

Secondly, “valuable and characteristic”, i.e. implying that the emphasized ingredients or components are beneficial to the human body to a degree beyond that which should be achieved by the food product in general, and that the ingredients or components have attributes that are different from those of the food product’s general ingredients or components, and that they are relatively special ingredients. Under the premise of “special emphasis”, only one of the points in “valuable and characteristic” should be quantitatively labeled. For example, if “strawberry puree is added” is emphasized in addition to the ingredients, the amount or content of strawberry puree added shall be marked in the ingredient list.

(2) If one or more ingredients or components are emphasized on the label of a food product at a low or non-existent level, the content of the emphasized ingredient or component in the finished product should be indicated. For example, a product labeled “no sucrose”, emphasizing the content of sucrose, then you need to indicate the content of sucrose in the product; the name of a product food labeled “no starch ham”, then you should indicate the starch content of the product.

(3) food name mentioned in the name of an ingredient or ingredient without special emphasis on the label, do not need to indicate the amount of the ingredient or ingredient added or the content in the finished product, such as the name of the product is “Colla Corii Asini Cake”, “Colla Corii Asini” is only mentioned in the name, without special emphasis on the label added “Colla Corii Asini”, “Colla Corii Asini” is only mentioned in the name, without special emphasis on the label added “Colla Corii Asini”. Special emphasis on the addition of “Colla Corii Asini”, the name is not deliberately “Colla Corii Asini” font more prominent, more conspicuous, there is no need to label the amount of Colla Corii Asini or content in the finished product.

Producer, operator’s name, address, contact information

(1) should be labeled producer’s name, address and contact information. Producer’s name and address should be registered in accordance with the law, can assume responsibility for product safety and quality of the producer’s name and address.

First, according to the independent legal responsibility of the group, the group’s subsidiaries, should be labeled with their respective names and addresses.

Second, can not be legally independent of the group company’s branch or group company’s production base, should be labeled with the group company and branch (production base) name, address; or only the name of the group company’s address and origin, origin should be labeled according to the administrative divisions of the prefecture level territory.

Third, by other units entrusted with the processing of prepackaged food, should be labeled and entrusted units and the name and address of the entrusted unit; or only the name and address of the entrusted unit and the place of origin. Origin should be labeled in accordance with the administrative division to the municipal territory.

(2) bear legal responsibility in accordance with the producer or distributor of contact information should be labeled with at least one of the following: telephone, fax, network contact information, etc., or with the address of the postal address labeled together.

(3) imported prepackaged food should be labeled with the name of the country of origin or region (such as Hong Kong, Macao, Taiwan), as well as registered in China according to law, the agent, importer or distributor of the name, address and contact information can not be labeled producer’s name, address and contact information.

Date labeling

(1) should be clearly labeled prepackaged food production date and shelf life.

Prepackaged food must be labeled at the same time the date of production and shelf life, usually can be used in one of the following two ways to label. One is the date of production plus shelf life, such as date of production: October 01, 2018, shelf life of 6 months; the second is the date of production plus the validity of the shelf life of the prepackaged food, such as date of production: October 01, 2018, shelf life until January 01, 2019. A variety of labeling forms are listed in the appendix of GB 7718-2011 for reference.

If the imported prepackaged food only has the shelf life and best before date, the date of production should be labeled according to the shelf life and best before date, and the date of production should be labeled truthfully by adding stickers, supplemental printing and other ways.

If the date labeling using “see a part of the package” form, should distinguish between the following two situations: First, the packaging volume is large, the date should be specified in the specific part of the package Shang; second is a small package of food, can be used “date of production of packaging” “production date see spray code” and other forms.

Date labeling shall not additionally paste, make-up printing or tampering, refers to the existing labels are not allowed to paste, make-up printing and other means of tampering with the date alone. If the entire food label in the form of stickers, including “production date” or “shelf life” and other date content, the entire stickers affixed to the food packaging is permitted.

(2) When the same prepackaged food contains multiple pieces of prepackaged food labeled with the date of manufacture and shelf life of the date of labeling.

Can choose one of the following four ways of labeling:

First, the date of production labeling the earliest production of a single piece of food production date, shelf life according to the earliest expiration of a single piece of food shelf life labeling;

Secondly, the date of production is labeled with the date on which the outer package forms the sales unit, and the shelf life is calculated according to the shelf life of the earliest expiring single piece of food;

Third, the date of production and shelf life of each individual piece of food is labeled separately on the outer package;

Fourth, if the outer packaging is easy to open, or through the outer packaging is easy to see the date of production marked on the inner packaging, you can mark “see the box of small packages” and so on.

For example, a gift box containing two kinds of moon cakes A and B, shelf life are 30 days, A’s production date is September 1, 2016, B’s production date is September 5, 2016, the date of formation of the gift box for September 10, 2016. Then the production date and shelf life of this gift box product can be labeled according to the four ways mentioned above as:

① Label the production date of the earliest production A: September 1, 2016, with a shelf life of 30 days;

(ii) Label the production date of the unit forming the sales unit: September 10, 2016, with a shelf life of 20 days; for A, which has been stored for 10 days, its shelf life is only 20 days;

(iii) Label the respective dates of production: date of production for A: September 1, 2016, and date of production for B: September 5, 2016, with a shelf life of 30 days;

④ mooncake gift box is easy to open, if the gift box is labeled: production date and shelf life see small package.

Shelf life is commonly labeled in the form of: best eaten (drink) before ……; best eaten (drink) before ……; best eaten (drink) before ……; best eaten (drink) before this date ……; shelf life (to) ……; shelf life XX months (or XX days, or XX days, or XX weeks, or XX years).

(3) The date should be labeled in the order of year, month and day, and if it is not labeled in that order, the date labeling order should be indicated. For example, “20161001”, “October 1, 2016”, “(month/day/year) 10012016” and other ways are acceptable.

Storage conditions

Prepackaged food labeling should be marked storage conditions. Storage conditions can be labeled “storage conditions” “storage conditions” “storage methods” and other guide words, or not labeled guide words.

Common forms of labeling storage conditions are: room temperature (or frozen, or refrigerated, or protected from light, or cool and dry place) preservation; XX-XX ℃ preservation; clear placed in a cool and dry place; preservation at room temperature, after opening the need for refrigeration; temperature ≤ XX ℃, humidity ≤ XX%.

Food production license number

Imported prepackaged food does not need to mark the food production license number.

New food production license food producers should be in the food packaging or labeling on the new production license number, no longer marked “QS” logo.

In order to fully implement the new production license system as soon as possible, but also try to avoid producers of packaging materials and food labeling waste, the producers were given a maximum of no more than three years of transition period, that is, on October 1, 2018 and after the production of food are not allowed to continue to use the original packaging and labeling as well as the “QS” logo.

Product Standard Designation

Prepackaged foods (excluding imported prepackaged foods) produced and sold domestically shall be labeled with the standard code and sequence number of the product.

Standard code labeling standards involved can be national standards for food safety, local standards for food safety, food safety enterprise standards or other relevant national standards, industry standards, local standards. The chronological number of the labeling standard can be exempted from labeling. Introductory words can be used but not limited to these forms: product standard number, product standard code, product standard number, product implementation standard number, etc..

Other labeling content

(1) Irradiated food

Irradiated food is the use of radioisotope rays or electron beams generated by electron gas pedals, in accordance with the safety requirements of the dose of irradiated food processing. Irradiated food must be labeled with the words “irradiated food” in the annex to the name of the food. If some of the ingredients of the food has been irradiated, it must be marked near the name of the ingredient in the list of ingredients on the label, such as “irradiated raw materials”, “irradiation” or “irradiation sterilization”.

(2) Genetically modified food

According to the “Agricultural Genetically Modified Organisms Labeling Regulations”:

① genetically modified animals and plants (including seeds, breeding livestock and poultry, aquatic fry) and micro-organisms, genetically modified animals and plants, microbial products, containing genetically modified animals and plants, micro-organisms, or their products, seeds, breeding livestock and poultry, aquatic fry, pesticides, veterinary drugs, fertilizers and additives, and other products, direct labeling “genetically modified × ×”.

② genetically modified agricultural products directly processed products, labeled as “genetically modified × × processed products (finished products)” or “processing raw materials for genetically modified × ×”.

(iii) products made from agricultural genetically modified organisms or products processed with products containing agricultural genetically modified organisms, but the final sale of the product no longer contains or detects no genetically modified ingredients in the product, labeled as “this product is genetically modified × × processed products, but this product no longer contains genetically modified ingredients” or labeled as “This product is genetically modified × × processing raw materials, but this product no longer contains genetically modified ingredients”.

(3) Quality (quality) grade

If the corresponding product standard implemented for the food has clearly stipulated the quality grade, the quality grade shall be labeled. When indicating the quality level, the product standard shall prevail. Such as smoked ham product standard number labeled GB/T 20711, the standard for the national standard “smoked ham”, which provides for the grade of smoked ham “ordinary grade” “excellent grade” “special grade ”, it is also necessary to label the corresponding grade according to the provisions of the label.

Exemptions from labeling

(1) Beverage wines with alcoholic strength greater than or equal to 10%, vinegar, edible salt, solid table sugar type and monosodium glutamate are exempted from the labeling of shelf life.

(2) When the maximum surface area of the prepackaged food packaging or packaging containers is less than 10c ㎡, only the product name, net content, the name and address of the producer (or distributor) can be labeled.

Recommended labeling content

(1) batch number

According to the needs of the product, you can mark the product lot number. Batch number of the labeling method has been determined by the enterprise.

(2) Serving method

Some enterprises label independently according to the characteristics of prepackaged food. For example, solid beverages, semi-finished products that need to be cooked (such as frozen food), dried food, seasonings, etc., can be labeled with the opening method of the container, serving method, cooking method, rehydration and reproduction methods, after opening the storage method and other helpful instructions for consumers.

(3) Allergenic substances

Allergenic substances can be selected in the ingredient list with easy to identify the name of the ingredient directly marked, such as: milk, egg powder, soybean phospholipids, etc.; can also be selected in the location adjacent to the ingredient list to be prompted, such as: “Contains ……”, etc.; for the ingredients do not contain some allergenic substances, but the same workshop or the same production line. For the case where an allergenic substance is not contained in an ingredient but other foods containing the allergenic substance are also produced in the same workshop or on the same production line, so that the allergenic substance may be introduced into the food, “may contain ……” may be used in the position adjacent to the ingredient list, “May contain traces of ……”, ‘This production line also processes foods containing ……’, “This production line also processes food containing ……”, etc. to indicate allergenic substance information.