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Packaging and Labelling sample

FSSAI Guidelines on Packaging and Labelling of Food Products

Once you obtain a food license, you may start business operations. Packaging and labeling requirements are essential to the consumer’s advantages especially when it comes to food items. It usually sets standards for food so that there is no chaos in the minds of consumers, traders, manufacturers, and investors. Let’s take a look at FSSAI’s regulations. In this article, we will discuss "FSSAI Guidelines on Packaging and Labelling of Food Products".

What is Packaging and labelling?

Food Packaging is the art and science of packing food products to safeguard them during distribution, sale, and storage. It is the process of designing and evaluating packages. The design of Product packing not only lends aesthetic appeal but also helps your products stand apart from others.

Labelling displays information regarding the product, typically printed on the packaging. A label not only describes the product and its uses but also provides instructions and precautions (if any) that need to be taken care of. It generally informs consumers about the properties of a product. On the food labeling, there are important points related to the commodity and even of the producer. The information is for the security of the buyer and each packaged food article must get to be labeled.

Essential Labelling Requirement

According to the FSSAI Packaging and Labelling Regulations (2011), certain labeling requirements need to be met before distribution can be carried out. Therefore, the various features which should be mentioned are:

  • Name of the food:
  • The name of the food item is one of the first FSSAI Guidelines on Labelling of Food Products. the name of the food product should be in a clear format on the packaged product in a clear font.

  • List of Ingredients:
  • List of Ingredients means the ingredients that have been used for making the product.

  • Nutritional Information:
  • Nutritional Information means the calories that are mentioned on all the product labels i.e., fats, cholesterol, sodium, carbohydrates, sugars, protein, vitamins, and iron, etc present in the product.

  • Vegetarian or Non-Vegetarian Mark:
  • The green color dot indicates the product is vegetarian and the red color dot indicates that the product is non-vegetarian.

  • Food Additives:
  • Food additives are substances that are added to food to enhance its taste and appearance should be mentioned.

  • Name and Address of the Manufacturer:
  • In this, the name and address of the manufacturer are usually mentioned.

  • Net Quantity:
  • Net quantity or weight of the product. The weight of the product and the packaging weight are usually combined and then mentioned in the Net Quantity.

  • Code No./Lot No./Batch No:
  • A code number is a mark of recognition through which the food can be found in the manufacture and even recognized in the distribution.

  • Date of Manufacture and Date of Expiry:
  • The date of manufacture is the date on which the product was manufactured and the date of expiry means by what date and month should the commodity be used.

  • Country of Origin for Imported Food:
  • The country in which the product was manufactured, in the case of imported food items.

  • Instructions for Use:
  • The Instructions for Use and precautions should be mandatorily mentioned. It usually guides the consumer on how to use the product.

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