The labelling on foods is the principal means of communication between food producers and end consumers and it is a key tool that enables the latter to make informed choices about the foods they purchase and consume.

Labelling is considered to be all references, indications, factory or commercial trademarks, drawings or symbols relating to any foodstuff that are found on any packaging, document, sign, label, band or collar that accompany or refer to a foodstuff.

There are labelling rules common to all foodstuffs and other special labels for some of them.

General principles of labelling            

On no account must labelling induce the consumer to error regarding the characteristics of a foodstuff, nor must it attribute effects or properties that it does not have, nor suggest that it might have characteristics that all similar products have. Neither can it attribute therapeutic or curative preventive properties to the product in respect of a human disease or illness.  

Information required on labelling                

Excepting special cases provided for by law, the indications that are required to be included in the labelling of foods are as follows:

- The sale name of the product. Information must be included about the physical conditions of the foodstuffs or about any particular processing to which they might have been subject.

- The list of ingredients: all ingredients must be listed in descending order of weight (excepting mixtures of fruits and vegetables), including any ingredients that might cause allergic reactions (such as peanuts, milk, eggs or fish) and the additives. It will also be obligatory to indicate the percentage in which said ingredients are indicated in the name of the product (such as «tomato soup») or in pictures or words (such as «with strawberries»), or that are inseparable from the product (for example, the percentage of meat in chile concarne).

- The amount of certain ingredients or category of ingredients.

- The degree of alcohol in drinks having an alcohol content greater than 1.2% by volume of alcohol.     

- The net quantity in packaged products.     

- The use by date or the expiry date.

* The expiry date is indicated in foodstuffs that deteriorate rapidly (such as meat, eggs or milk products). The expiry date of fresh products must be indicated on all packaging. These products may not be consumed after their expiry date since they might cause food poisoning.  

* Consume foodstuffs that can be preserved for a longer time preferably prior to their expiry date (such as cereals, rice and spices). It is not hazardous to consume these products after said date, but they may have begun to lose their aroma or texture.

- Special conditions of preservation and use.           

- The instructions for use when their indication is required for the correct use of the foodstuff.

- Identity of the company: the name, trade name or the name of the manufacturer or the packager or a seller established in the European Union and, in all cases, the registered office.      

- The manufacturing lot: this indicates the lot of units of a product manufactured and packaged under uniform conditions for the purpose of their possible withdrawal by the authorities in the event that they might be found to cause a hazard.     

- The place of origin: when the product comes from third countries or from a Community country, failure to indicate its origin might induce the consumer to error.

-The special indications envisaged for different categories or types of foodstuffs.     

Nutrient labelling       

The labelling of nutritional properties is “any information that is indicated on the label regarding the energy value and its content in a series of nutrients: proteins, carbohydrates, food fibre fats, sodium as well as vitamins and mineral salts.

Nutrient labelling is voluntary. It is only required when some mention is made about the product having nutritional or health properties on the labels, the presentation or the advertising of the product.

The information has to be expressed by 100 g or by 100 ml. This information may also be provided according to portion provided that the number of portions contained in the packaging is indicated.

Information on vitamins and mineral salts will also have to be expressed as a percentage of the recommended daily amounts (RDA).

The information has to appear all together in the same place, have a tabular structure and, space permitting, to indicate the figures in columns. If there is not sufficient space the figures can be indicated in linear form.

Labelling of substances that cause allergies and intolerances

Most food allergies are associated with the consumption of a small group of foods. The most common food allergens are cow’s milk, eggs, soya, wheat, crustaceans, fruits, peanuts and dry fruits, such as walnuts. For these allergens, labelling standards require their presence to be indicated when they are incorporated into foods as ingredients.

Labelling of genetically modified organisms                

GMO labelling is required on any products the contents of which include GMO exceeding 0.9%.  Any substances deriving from a GMO must be indicated in the list of ingredients with the words «genetically modified».

Labelling in the future

El Parlamento Europeo aprobó el pasado  6 de julio  el Reglamento Europeo sobre etiquetado de alimentos que proporcionará una mejor información a los consumidores que quieran saber lo que comen.

More information

Frequently asked questions

- Is the country of origin required to be indicated on the labelling of foodstuffs?

- Is the percentage of RDA (Recommended Daily Amounts) of vitamins contained in a product required to be indicated on labelling?

- Are all the additives used in foodstuffs required to be included in the list of ingredients indicated on the labelling?

- Are we entitled to be informed of the nutrition facts about the food we consume in restaurants?

- Is it obligatory to specify on the labelling of fish products that the fish has been treated (freezing)?

- Other questions on labelling        

Further information

- Food chain. Food labelling               

- Food chain. Labelling of foods and feeds modified genetically                 

Publications

- Understanding what the labels say: Informative leaflet issued by the European Commission

- Labelling of nutrients that cause allergies or intolerances: Leaflet

- Guide to applying the labelling requirements and traceability of foods and feeds that have been genetically modified

- Bulletin Aesanoticias no. 16: Regulations on labelling of gluten-free foods approved in Spain 

 

Links

- European Commission. Food labelling              

- Alimentación.es. (Food.es) Food labelling