The general rules of pre-packaged food nutrition labels (GB 28050-2011) question and answer (revised edition) 
 

 
The national health and family planning commission of the People's Republic of China
 
The 2014-02-26 

One, the basic situation
 
(a) set purpose.
 
Food nutrition labels is to provide nutrition information to consumers, and features that consumers about food nutrition composition and characteristics of the effective ways. According to the relevant provisions of the "food safety", to guide and standardize the food nutrition label in China, the reasonable guide consumers choose pre-packaged food, promoting public dietary nutrition balance and physical health, protect consumers' right to know, to choose and to supervise, reference international codex alimentarius commission and the ministry of health in both at home and abroad, on the basis of management experience, to make the "general rules of pre-packaged food nutrition labels" (GB 28050-2011, hereinafter referred to as the "nutrition label standard"), on January 1, 2013 formally implemented.
 
(2) the significance of implementing nutrition labeling standards.
 
According to the national nutrition survey results, residents in our country has both nutritional deficiencies, there is also the question of excess nutrients, especially the intake of fat and sodium (salt) is higher, is a major cause of chronic disease. By implementing nutrition labeling standards, require prepackaged foods must be labeled with the nutrition label content, it is beneficial to popularization of food nutrition knowledge, guide the public to choose diet; The second is to promote consumer reasonable balance diet and health; Three is to standardize enterprise properly labeled nutrition labels, scientific propaganda about the nutrition knowledge, promote the healthy development of food industry.
 
(3) the food nutrition labels on international management.
 
International organizations and many countries have placed great emphasis on food nutrition labels, the codex alimentarius commission (CAC) has established multiple nutrition labeling standards and technical documents, most countries formulated the relevant regulations and standards. Especially the world health organization (WHO)/(WHO/FAO) of the United Nations food and agriculture organization (FAO) of the dietary, nutrition, and chronic diseases after the report, the food nutrition labels to the implementation of the system and guide the healthy diet of introducing more moves. The world health organization (WHO) in 2004, according to the survey, 74.3% of the country has a food nutrition labeling management laws and regulations. The United States as early as 1994 began to enforce nutrition labeling laws and regulations, our country Taiwan area and Hong Kong special administrative region has also adopted a pre-packaged food nutrition labels management system.
 
(4) nutrition labeling standards implementation principle.
 
Standards shall follow the following principles: one is the food production enterprise shall organize production strictly according to the laws and regulations and standard, nutrition labeling standard requirements. 2 it is advocated to technical guidance and regulating the supervision and law enforcement, law enforcement and of pre-packaged food nutrition labels don't regulate, should actively guide the production enterprises, help to find the reason, take the improvement measures such as "labeled with" correction (except the country shall be formulated separately). 3 it is to promote the healthy development of food industry, food production enterprises shall take measures, nutrition labeling standard requirements and production technology, operation and management work, gradually reduce the amount of salt, fat and sugar, improve food nutrition value, promote the healthy development of the industry.
 
(5) nutrition labeling standard and related department regulations and normative documents.
 
Is the national food safety standards, nutrition labeling standard belongs to enforce standards. Standard after implementation, and other related regulations are inconsistent with this standard, shall be implemented in accordance with this standard. Since the date of nutrition labeling standards implementation, the original ministry of health published in 2007 "standard of food nutrition labeling management" hereby nullified.
 
(6) nutrition labeling standards and the comparison of the original "food nutrition labeling management norms".
 
Nutrition labeling standards give full consideration to the "food nutrition labeling management standard" regulation and its implementation, learning management experience from abroad, to further improve the nutrition labeling management system, mainly:
 
1. Simplifies the nourishment composition classification and label format. Delete "nutrients should be marked" classification, adjust the nutrition label order, reduce the limitation on the nutrition label format, increase the basic format into words.
 
2. The increased use of nutrition enhancer and hydrogenated oils to mandatory labeling related content, energy and nutrients under the "0" boundary value should be labeled "0" mandatory labeling requirements, etc.
 
3. Delete can choose labeled nutrition composition of chromium, molybdenum and NRV values.
 
4. Simplify the permissible error, delete the content of vitamin A, D in "improved with the improved food" allows the difference of error.
 
5. Adjust the nutrition claims. Increasing nutrition claim standard and synonyms, trans fats (acid) claimed that the requirements and conditions of the "0", the additional nutrients per 420 kj, labeling claims conditions.
 
6. Adjust the function of nutrition claims. The nutrition function delete that placed restrictions, increase energy, dietary fiber, trans fats (acid) and so on the function of the claim that language, modify the saturated fat, pantothenic acid, magnesium, iron and other functional claim terms.
 
Second, the applicable objects and scope
 
(7) pre-packaged food.
 
Pre-packaged food provided directly to consumers, in accordance with the provisions of this standard shall be labeled nutrition labels (except immunity labeling food); Not directly provide prepackaged food to consumers, can reference standards, also can be in accordance with the requirements of enterprise bilateral agreement or contract or provide information about nutrition.
 
(eight) on immunity is labeled nutrition labeling of prepackaged foods.
 
According to the international experience of implementing nutrition labeling system, nutrition labeling standard specified in the scope of some food can save logo nutrition label. Encourage the exemption of pre-packaged food voluntary labeling nutrition labeling according to the requirements of this standard. Immunity force identification food nutrition labels are as follows:
 
1. The nutrient content of food volatility, such as fresh food, is now sold food;
 
2. The packing is small, cannot satisfy the nutrition label content, such as packaging total surface area or less 100 cm2 or maximum surface area 20 cm2 pre-packaged food or less;
 
3. The consumption of small, small contribution to the body of nutrients intake, such as beverage alcohol, packing drinking water, daily consumption 10 g or 10 ml or less.
 
Comply with the above conditions of pre-packaged food, if has the following circumstances, should be in accordance with the requirements of the nutrition labeling standards, mandatory labeling nutrition labels:
 
1. Enterprise voluntary choice logo nutrition labels;
 
2. The label has any nutritional information (such as "protein 3.3% or higher). But, in the relevant product standard allows the use of the description of the process, classification, etc, should not be as nutritional information, such as "desalted whey powder" and so on;
 
3. Use the nutrition fortifier, hydrogenation and (or) partially hydrogenated vegetable oil;
 
4. Label have nutrition claims or nutrient function claims.
 
(9) of fresh food.
 
Refers to the quantitative packaging in advance, without cooking, not adding other ingredients of raw meat, such as raw fish, raw vegetables and fruits, such as bags of fresh or frozen shrimp, meat, fish or fish, meat, meat, etc. In addition, dried category not add other ingredients, such as dried mushrooms, black fungus, dried fruits, dried vegetables, etc., as well as the fresh eggs, etc., also belong to the scope of the fresh food in this standard.
 
However, pre-packaged quick-frozen rice products and frozen prepared food do not belong to the scope of exemption, such as quick-frozen dumplings, steamed buns, dumplings, HaWan etc.
 
(10) on ethanol content of 0.5% or more drinks alcohol.
 
Alcohol content is greater than or equal to 0.5% of beverage alcohol products, including extraction and preparation of wine, spirits and their mixed liquor and other liquor (e.g., cooking wine, etc.). The alcohol products in addition to the water and alcohol, basic does not contain any nutrients, not labeled nutrition labels.
 
(11) about the packing total surface area or less 100 cm2 or maximum surface area 20 cm2 or less pre-packaged food.
 
Product packaging total surface area of less than or equal to 100 cm2 or maximum surface area is less than or equal to 20 cm2 pre-packaged food can save mandatory labeling nutrition label (it's one or the other can meet), but allow voluntary labeling nutrition information. Nutrition information, this kind of product voluntary labels can use text format, can be omitted and nutrient reference value (NRV).
 
Packaging total surface area calculation can place the tile to determine when the product in the packaging is not, but should remove sealing side and cannot be printed word part of size. Packing method for calculating the maximum surface area with the general principles for prepackaged food labels appendix A (GB 7718-2011).
 
(12) about reuse glass bottle packaging of food
 
For repeated use glass packaging of food, if not in the bottle printing information, can be in accordance with the "packaging total surface area or less 100 cm2 or maximum surface area is 20 cm2 food" or less, from labeled nutrition labels. Encourage production enterprises in the food packing or the packing box to provide nutritional information.
 
(13) on the system now sold food now.
 
Refers to the production, sales and food can be instant consumption.
 
However, the food processing enterprises focus on production and processing, distribution to department stores, supermarkets, chain stores, retail sales of pre-packaged food, shall be stipulated in the standard labeled nutrition labels.
 
(14) about the packing of drinking water.
 
Packaging refers to the drinking water drinking natural mineral water, drinking water and other drinking water, this kind of product mainly provide moisture, basic does not provide nutrients, so saving mandatory labeling nutrition labels.
 
For packaging of drinking water, according to the relevant standard annotation characteristic index of the product, such as metasilicate, iodide, selenium, total soluble solid content and main cationic (K +, Na +, Ca2 +, magnesium 2 +) content range, etc., not as a nutritional information.
 
(15) about the daily intake of 10 or less g or 10 ml of pre-packaged food.
 
Refers to less consumption, less contribution to the body of nutrients intake, or single component seasoning food, specific include:
 
Condiments: monosodium glutamate, vinegar, etc.;
 
2. Sweet material: sugar, starch sugar, pollen, table sweet material, syrup, etc.;
 
Wait 3. Spices: Chinese prickly ash, aniseed, chili single materials such as spices and mixture of spices, curry powder, and other spices;
 
4. The smaller proportion of edible food: tea, including tea bag, plastic base candy, coffee beans, ground coffee powder, etc.;
 
5. Others: yeast, edible starch etc.
 
But, for single nutrient content is higher, greater influence on the daily intake of nutrients in food, such as fermented bean curd, pickles, pickles, soy sauce, soy sauce (sauce, steak sauce, chili sauce, bean paste, etc.) and compound seasoning, etc., shall be labeled nutrition labels.
 
(16) how using the nutrition fortifier pre-packaged food label nutritional information.
 
Use a pre-packaged food nutrition fortifier, except as stipulated in the standard 4.1 mark in the nutritional information should also be marked after strengthening the nutrients in the food and the percentage of nutrient reference value (NRV). If strengthen nutrition ingredient does not belong to the scope of this standard listed in table 1, the label order should be arranged after the nutrients listed in table 1, but the order does not make the request.
 
Both nutrition enhancer and food additive substance, such as vitamin C, vitamin E and beta carotene, riboflavin, calcium carbonate, etc., if in accordance with regulations of the GB14880 used as nutrition enhancer, shall be in accordance with the requirements for this standard identifies its content and % NRV (NRV value need not markup % NRV); If only used as a food additive, is not marked in the nutrition label.
 
Three, nutritional ingredients
 
(17) on nutritional ingredients.
 
Nutrition table is labeled energy and nutrients in the food name, content and its normative table of the percentage nutrient reference value (NRV). Such as:
 
Nutritional composition table
 
project
Per 100 g
% NRV
 
energy
1823 kJ
22%
 
protein
9.0 g
15%
 
fat
12.7 g
21%
 
carbohydrates
70.6 g
24%
 
sodium
204 mg
10%
 
Vitamin A
72 mgRE
9%
 
Vitamin B1
0.09 mg
6%
 
 
(18) "nutritional ingredients and packaging of the baseline vertical" should be how to understand?
 
Packing of baseline refers to the straight edge or axis, or is the product of the underside of the baseline. On the premise of guarantee the nutrition table for square table, its side and the vertical baseline.
 
(19) form the basic elements of nutrients.
 
Including five basic elements: header, name, nutrients content, NRV % and box.
 
1. The header. In order to "nutritional information" as a header;
 
2. Name of nutrients. According to the standard name and order of table 1 mark energy and nutrients;
 
3. The content. Unit value refers to the content and expression, for the convenience of understanding, expression units can also be located in name of nutrients, such as: energy (kJ);
 
4. % NRV. Refers to the energy or nutrients content percentage of corresponding nutrient reference value (NRV);
 
5. The box. The table or the corresponding form.
 
Table of various nutrients content should use Chinese mark, if labeled in English at the same time, should correspond to Chinese. Enterprises in making nutrition labels, according to the layout design to change the font, to does not affect the correct understanding of consumers is advisable.
 
About the core nutrients (20).
 
Core nutrients is closely related to human health of food and public health significance of nutrients, intake deficiency can cause malnutrition, influence of child and adolescent growth and health, eating too much can lead to obesity and chronic diseases. This standard is the core of nutrients in give full consideration to the nutrition and health condition of residents in our country and the condition of the onset of chronic diseases, to meet the needs of international trade with our country social development demand and other factors, including protein, fat, carbohydrates and sodium.
 
According to the standard implementation will be timely and content to the amount of key nutrients to supplement.
 
(21) core nutrients stipulated in the other countries and regions.
 
National regulation of key nutrients mainly based on its inhabitants, deficiency disease, the incidence of chronic diseases, nutritional status, supervision level, enterprise capacity factors such as determined. Several national and regional regulations at the core of the nutrients in the following table.
 
Table 1. Several national and regional core nutrients quantity and types
 
Country or region
Energy + core nutrients
 
The codex alimentarius commission
1 + 6: available energy, protein, carbohydrate, fat, saturated fat, sodium, total sugar
 
The United States
1 + 14: energy, the energy provided by the fat percentage, fat, saturated fat, cholesterol, total carbohydrate, protein, sugar, dietary fiber, vitamin A, vitamin C, sodium, calcium, iron, trans fatty acids
 
Canada
1 + 13: energy, fat, saturated fat, trans fat, and mark the sum of saturated and trans fats), cholesterol, sodium, total carbohydrates, dietary fiber, sugar, protein, vitamin A, vitamin C, calcium, iron
 
Australia
1 + 6: energy, protein, fat, saturated fat, carbohydrates, sugar and sodium
 
Malaysia
1 + 4: energy, protein, fat, carbohydrate, total sugar
 
Singapore
1 + 8: energy, protein, total fat, saturated fat, trans fat, cholesterol, carbohydrates, dietary fiber, sodium
 
Japan
1 + 4: energy, protein, fat, carbohydrates and sodium
 
The Taiwan region
1 + 6: energy, protein, fat, saturated fat, trans fat, carbohydrates and sodium
 
The Hong Kong special
 
Administrative region
1 + 7: energy, protein, carbohydrate, total fat, saturated fat, trans fat, sugar and sodium
 
 
(22) energy and how other core nutrients nutrition label.
 
Enterprises can voluntarily sign outside energy and core nutrients nutrition, and in accordance with the standards listed in table 1 unit name, sequence, expression, about interval, such as "0" boundary values are identified. Not listed in table 1, but China's laws and regulations allow to strengthen nutrition, should be listed in the nutrition composition shown in table 1.
 
(23) about energy and its conversion.
 
Energy refers to food capacity nutrients such as protein, fat and carbohydrates in the metabolism of the body to produce energy.
 
Nutrition label marked energy mainly obtained by calculation method. Namely capacity nutrients such as protein, fat, carbohydrate content is multiplied by the respective energy coefficient (see table below) and add and energy in kilojoules (kJ) as the unit. When the product in the nutrition label marking capacity nutrients other than the core nutrients such as dietary fiber, etc., should also calculate the energy of the dietary fiber, such as the provision; Not with other nutrients capacity, when calculating the energy can not include providing energy.
 
Table 2. The reduction factor of the energy capacity of nutrients in the food
 
composition
KJ/g
composition
KJ/g
 
protein
17
Ethanol (alcohol)
29
 
fat
37
Organic acids
13
 
carbohydrates
17
Dietary fiber *
8
 
 
* including monomer composition of dietary fibre, such as digestion of oligosaccharides, resistance of digestion of starch, dextrin, etc., also according to the eight kj/g.
 
(24) on the energy coefficient of sugar alcohol and sugar alcohols
 
Sugar alcohol refers to a keto aldehyde or displacement into the floorboard of the hydroxyl derivatives of sugar, belongs to a kind of carbohydrates. In the relevant national standards in our country has not stipulated the energy coefficient of sugar alcohol. Given the current sugar alcohol in some categories is widely used in food, energy for scientific computing, suggest erythritol, sugar alcohol energy coefficient is 0 kJ/g, other energy coefficient of sugar alcohol for 10 kJ/g.
 
(25) on the protein and its content.
 
Protein is a kind of nitrogenous organic compounds, amino acid as basic units.
 
Protein content in the food can be "total nitrogen" multiplied by the reduction factor of "protein" (formula and conversion coefficients as follows), but also by the sum of the amino acid content in the food.
 
Protein (g / 100 g) = total nitrogen (g / 100 g) x protein conversion coefficient
 
See different conversion coefficient of food proteins in the table below. For with two or more sources of protein of processed foods, unified use convert coefficient of 6.25.
 
Table 3. The reduction factor of protein
 
diet
Convert coefficient
diet
Convert coefficient
 
Pure milk and dairy products
6.38
Meat and meat products
6.25
 
flour
5.70
peanut
5.46
 
Corn, sorghum
6.24
Sesame, sunflower,
5.30
 
rice
5.95
Soy protein products
6.25
 
Barley, millet, oats, and rye
5.83
Soybean and its rough machining products
5.71
 
Note: from the determination of protein in the food "(GB5009.5-2010)
 
 
(26) about fat and its content.
 
Fat content by determination of crude fat, crude fat and total fat (total fat), both on nutrition labels can be labeled as "fat". Crude fat in food categories: insoluble in water and soluble in organic solvents (ether and petroleum ether) of the floorboard of the compounds, besides triglycerides, including phospholipids, sterol, pigment, etc., by soxhlet extraction or high method, method of measurement. Total fat content is through the determination of individual fatty acids in food and reduced total fatty acid triglycerides of get fat.
 
(27) about carbohydrate and its content.
 
Carbohydrate is refers to the sugars (monosaccharides and disaccharides), oligosaccharide and polysaccharide, is one of the important nutrients to provide energy.
 
The amount of carbohydrates in the food can be calculated by subtraction and addition. Subtraction based on total quality food 100, minus the protein, fat, moisture, ash content, and the quality of the dietary fiber, known as "available carbohydrate"; Or in total food quality, for 100, minus the quality of protein, fat, moisture, ash content, referred to as the "total carbohydrates. On the label, the above both to "carbs" sign. Addition is the sum of starch and sugar "carbohydrates.
 
(28) of sodium in food.
 
The sodium in food in the form of various compounds in foods sodium combined. Salt is the main source of dietary sodium.
 
The world health organization recommends healthy adults daily salt intake is not more than 5 g, the daily salt intake recommended by Chinese nutrition society less than 6 g, but dietary survey results show that the average salt intake of residents in our country is much higher than the Chinese nutrition society recommended levels. Excessive salt intake can cause high blood pressure and many other health problems, therefore advocate a low salt diet.
 
(29) on trans fatty acids.
 
Trans fatty acids is generated by the oil processing contain one or more than one of the sum of the unsaturated fatty acid conjugate trans double bond, not including natural trans fatty acids. In the food ingredients contained in or used in the production process of hydrogenated and (or) partially hydrogenated oils, should be labeled trans fats (acid) content.
 
Ingredients contained in hydrogenated oil and (or) partially hydrogenated oil as the main raw material products, such as margarine, shortening, planting the fat end and generation of cocoa butter, etc., should also be labeled trans fats (acid) content, but if the product is not used in hydrogenated oil, can choose whether or not marked by the enterprises themselves trans fatty acid content.
 
Naturally occurring trans fatty acids in the food does not require the mandatory labeling, enterprises can choose whether to sign voluntarily. If enterprises to claim trans fatty acids, the need to insist that their content is identified, and must conform to the requirements of the standard of the claims.
 
(30) how to understand the ingredients contained in hydrogenated and/or partially hydrogenated oils, but the nutritional information of trans fatty acids content is "0"
 
When the ingredients of hydrogenated oil and/or partially hydrogenated oil proportion is very small, or hydrogenated vegetable oils is complete, the trans fatty acid content is very low, trans fatty acids content in the final product is lower than the threshold value "0", the trans fatty acids should be labeled as "0".
 
With the core (31) how to make energy nutrients labeled eye-catching.
 
Make energy and core nutrients labeled more eye-catching method recommended as follows:
 
* increase the font size
 
* change the font (such as italic, bold, black)
 
* change the color (the font or background color)
 
* change the alignment or other ways.
 
In the following table, the nutritional information increases the labeling, vitamin C, calcium and iron core nutrients and energy with a bold way to make it eye-catching.
 
Nutritional composition table
 
project
Per 100 g
Nutrient reference value %
 
energy
kJ
%
 
protein
G
%
 
fat
G
%
 
carbohydrates
G
%
 
sodium
MG
%
 
Vitamin c
MG
%
 
calcium
MG
%
 
iron
MG
%
 
 
(32) on nutrient content.
 
Should take every 100 grams (100 ml) and/or provided by the numerical designation, such as 1000 kj / 100 g "energy", nutrient component and at the same time marked by the percentage of nutrient reference value (NRV).
 
Nutrient content can only be used for specific content value, cannot use range values, such as "XX" or less, "p XX", "40-1000", etc.
 
(33) about nutrition "0" threshold value.
 
"0" threshold refers to when the energy or a nutrient content is less than the limit value, the basic practical nutritional significance, and have a great risk on the accuracy of the testing data, so should be labeled as "0". Enterprise labeled "0 + express unit", "0.0 + expression unit" and so on are not affect consumers' understanding.
 
When to each labeled nutrition, also want to meet every 100 g or 100 ml of the threshold of the "0".
 
(34) about the name of the nutrition composition and sequence.
 
Nutrients should be in the name of the first column in table 1 of this standard and order. When a certain nutrition known as two names, such as niacin, nicotinamide, can choose to mark "niacin" or "nicotinamide", can also be labeled "niacin, nicotinamide)". Similarly, saturated fat (acid) can be labeled "saturated fat" or "saturated fat", can also be labeled "saturated fat (acid). Similarly "trans fats (acid)", "monounsaturated fats (acid)", "polyunsaturated fats (acid)", etc.
 
(35) on the expression of nutrients.
 
Nutrients expression of the unit should be in accordance with the requirements of the second column in table 1 of this standard, can use Chinese or the English expression in parentheses, also can use both, but could not use other units, such as the amount of vitamin D unit can only use "mg" or "mu g" label, no international unit "IU" sign. Specification expression units to promote nutrition labels, to facilitate consumer understanding and memory, comparison of product nutrients play an important role.
 
(36) on nutrient reference value (NRV).
 
Nutrient Reference value (NRV, Nutrition Reference Values) is used to compare the food Nutrition composition content of high and low Reference value, dedicated to food Nutrition labels. Comparing with NRV nutrients content, can make consumers better understand the nutrition content of high and low.
 
"Nutrient reference value" and "NRV" can write under the nutritional information at the same time, also can only write one, such as "nutrient reference value (NRV) %", "nutrient reference value %" or "% NRV". When the header has labeled percent (%), in the table can be labeled "X %" or only labeled values such as "X". Provides nutrients should be labeled NRV % NRV value, provision of the NRV value only marked nutrients content. Encourage enterprise through labels or other way propaganda NRV concept and meaning correctly.
 
Appendix A of this standard are given the rules of energy nutrients and 32 kinds of nutrient reference value (NRV), calculated with energy and nutrients directly when the content of mark it values divided by the corresponding NRV. For NRV is below a certain value of nutrients, such as the NRV for 60 gb or less of fat, when calculating the percent of NRV product fat content, should be calculated according to the 60 g. Saturated fat, cholesterol and computing similar ways.
 
(37) about the provision of the NRV nutrients.
 
Standard appendix A given NRV value of the energy and 32 kinds of nutrients. Some allow marks of nutrients, such as sugar, unsaturated fatty acids, trans fatty acids and other nutrients no NRV value. For the provision of the NRV nutrients, the "% NRV" can be blank, also can use slash, such as horizontal way.
 
When the total component content with a monomer composition on behalf of, can use NRV numerical calculation of total. Such as sugar can use NRV value calculation of carbohydrate, soluble dietary fiber and insoluble dietary fiber (or) can use NRV value calculation of dietary fiber.
 
For example, a product containing or added dietary fiber, soluble dietary fiber testing values for 2.5 g / 100 g, 3.2 g / 100 g, total dietary fiber can be labeled, total dietary fiber can also be single meter, identified as: dietary fiber of 3.2 g / 100 g, 13% (% NRV); Or dietary fiber (in soluble dietary fiber) 2.5 g / 100 g, 10% (% NRV); Or dietary fiber (in insoluble dietary fiber) 0.7 g / 100 g, 3% % (NRV).
 
How many fructose label (38).
 
In the nutrient composition in the table, in the form of a single fiber.
 
Such as dietary fiber (in aggregate (fructose) 1.5 g 6% % (NRV).
 
Similar marking method of nutrients include: fructose, insoluble polymer or soluble dietary fiber, non-starch polysaccharides, inulin, glucose, low poly galactose, resistance of resistant starch, dextrin, etc.
 
(39) add how two or more dietary fiber composition label.
 
If added two or more dietary fiber products, such as polymer fructose 1.5 g / 100 g, inulin is 1.0 g / 100 g, can be identified as: dietary fiber (in polymers inulin fructose +) 2.5 g; 10% (% NRV); (or dietary fiber in polymers fructose, inulin) 2.5 g; 10% (% NRV); (or dietary fiber in fructose polymer and inulin) 2.5 g; 10% (% NRV).
 
(40) about probiotics.
 
Probiotics do not belong to the nutrition labeling standards specified in the nourishment composition, should not be the nutritional information labels on nutrition labeling, should be in accordance with the requirements of the GB7718 objective truth to sign.
 
(41) revised rules on numerical and NRV %.
 
Can adopt the revised rules and limit values of representation and judge "(GB/T 8170) specified in the value about the rules, also can be directly use rounding method, Suggestions about in the same nutrients in the table using the same rules.
 
(42) some nutrients NRV % less than 1% when how to sign.
 
When a certain nutrients content "0" or less boundary value, should be in accordance with the standards in table 1 the provisions of the "0" boundary value content value labeled "0", NRV % is 0%. When the content of certain nutrients > "0" threshold value, but the NRV % < 1%, should according to the calculation results of NRV rounded integer, such as calculation results < 0.5%, labeled as "0%", the calculation results of 0.5% or higher but < 1%, was identified as 1%.
 
(43) about the "copy" mark.
 
Food enterprises can choose per 100 grams (g), per 100 milliliters (ml), each to mark nourishment composition table, goal is to accurately express product nutritional information.
 
"A" is the enterprise or recommended and set based on the characteristics of products, each bag, each bag, each, can all can as one, is a packaging can be divided into many, but should indicate the specific content of the each, ml (g).
 
When using a "copy" as the unit of measurement, nutrient content value "0" threshold value shall comply with every 100 g or 100 ml "0" threshold value. For example: a food each (20 g) contains 0.4 g protein and 100 g of protein content in the food is 2.0 g, in accordance with the provisions of the "0" boundary value in the product nutrition ingredient of protein content in the table should be marked as 0.4 g, but not to zero.
 
(44) when sales unit contains a number of independent pre-packaged food sales, directly to consumers packing for delivery (or large packaging) on how to sign.
 
If the sales more than food for different varieties in the unit, should be in the packaging (or large packaging) labeled in each variety food all of the mandatory labeling, mutual information can be unified.
 
If the packaging (or large packaging) is easy to open identification (i.e., open the packaging from being damaged when) or through the packaging (or large packaging) can clearly identify the inner packing (or container) of all or part of the mandatory labeling content, on the outer packing (or large packaging) repeat sign corresponding content.
 
(45) sales units contain a variety of different foods, how on the packaging label.
 
1. The average content of their packaging within the food nutrients. Average content can be the big packing inspection data, also can be calculated by the ratio of nutrient content, such as:
 
Nutritional composition table
 
project
Per 100 g
% NRV
 
energy
kJ
%
 
protein
G
%
 
fat
G
%
 
carbohydrates
G
%
 
sodium
MG
%
 
 
2. Respectively labeled each food's nutrition content, mutual information can be Shared, such as:
 
Nutritional composition table
 
project
Food 1
Food 2
Food 3
 
Per 100 g
% NRV
Per 100 g
% NRV
Per 100 g
% NRV
 
energy
kJ
%
kJ
%
kJ
%
 
protein
G
%
G
%
G
%
 
fat
G
%
G
%
G
%
 
carbohydrates
G
%
G
%
G
%
 
sodium
MG
%
MG
%
MG
%
 
 
 
Contained within the same packaging by consumer discretionary added ingredients (such as instant noodles of the relish, puffed food dipping sauce package, etc.), and this method can be applied are identified.
 
3. When the exemption mandatory labeling nutrition labeling of prepackaged foods as a gift, can not be marked on the outer packing gift of nutrition information.
 
(46) when edible contains the part how to sign.
 
Food contains the edible parts such as skin, bone, seeds, such as canned pork ribs, fish, shell nut bags, etc., should be first calculated edible (computation formula is as follows), then the energy and nutrient content in the edible part.
 
Edible part = total weight (gross weight - waste)/x 100%
 
(47) auxiliary information about nutrition labels.
 
Enterprises in accordance with the provisions of this standard, correct and specification after nutrition labeling nutrition information in the table, on the premise of not violate relevant laws and standards, allowed to use graphics or other way to explain the nutrition label instructions, such as to show the nutritional value, explained the concept of NRV, % NRV height, etc., the meaning of to facilitate a better understanding of consumers.
 
Four, by numerical analysis, and verification
 
Method (48) to obtain the nutrients content.
 
1. Direct detection: select the standard provisions of the state of detection methods, in the absence of national standard method, the method recommended by AOAC optional or recognized as other methods, by detecting the product directly by numerical nutrient content.
 
2. Indirect calculation:
 
A. use the nutrient content of raw material data, calculate according to the raw material formula;
 
B. use a reliable food composition database data, according to the raw material formula calculation.
 
For using the calculation method, the enterprise is responsible for the accuracy of the numerical, available test data comparison and evaluation when necessary. In order to guarantee the traceability of the value, it is recommended that companies keep relevant information, in order to query and rectify the related problems.
 
(49) nutrition can be used for the calculation of the raw material sources.
 
Suppliers to provide testing data; The data accumulated in the product research and development of the business enterprise product; Authority figures, such as food ingredients in China.
 
Food composition database (50) can be used.
 
1. The Chinese center for disease control and prevention nutrition and food safety by the "food ingredients in China" volume 1 and 2 copies;
 
2. Such as "Chinese food Composition table" does not include the related content, can also refer to the following information: the United States department of agriculture, the USDA National Nutrient Database for Standard Reference ", the British food standards agency and the institute of the McCance and Widdowson's the Composition of Foods, or other National the authority of the Database information.
 
(51) for detection of nutrients.
 
Nutrition ingredient detection should first choice of or in connection with the national standard test method of national standard equivalent detection method, there is no standard regulations of the state of detection method, can refer to the international standards organization or authority scientific literature.
 
Enterprises can carry out nutrition analysis testing, also can entrust a qualified inspection institution to complete.
 
(52) about the test batches and the number of samples.
 
Normal inspection sample number and the more, the more close to the real value. In practice, unstable for nutrient content or background value is easy to change the food raw materials, should be a corresponding increase test batches.
 
Enterprises can according to the properties of the products or ingredients, to determine the source of the sampling, batch and quantity. In principle, these samples should be able to reflect the different batches of the product, has the representative products, ensure the reliability of the labeled data.
 
(53) about the accuracy of numerical.
 
Enterprises can be based on the calculation or test results, combined with nutritional products, and appropriate to consider the composition of permissible error to determine the label value. When testing and label values appear large deviation, enterprises should analyze the reasons of the differences, such as the main raw material of seasonal and differences of origin, calculation and testing error, etc., rectify the deviation.
 
Determine the nutrition label numerical accuracy, enterprise should be used to determine label numerical methods as the basis.
 
(54) nutrition label marking value allows the relationship between the error and execution of product standards
 
Nutrition label marking value should be objectively reflect the real product, the content of nutrients in the margin of error is used as the basis of label value is correct, but not only determine whether the product is qualified to allow for error. If the corresponding products of nutrient content in the standard requirements, should also conform to the requirements of product standards and nutrition labeling standards of permissible error range.
 
Such as sterilization milk (GB25190-2010) in the regulation of protein content in the milk should be acuity 2.9 g / 100 g, if the product nutrition label marking value of 3.0 g / 100 g protein, determine whether the product qualified should see whether the protein content of actual acuity 2.9 g / 100 g.
 
(55) about energy and the relationship between the sum of energy supply nutrients to provide energy.
 
Energy theory on the label should be equal to the energy nutrients (protein, fat, carbohydrate, etc.) to provide the sum of energy, but because of the nutrition labeling values "treaty", conform to the requirements of the "0" threshold value of energy nutrients and labeled as "0", the inconsistent results may lead to energy calculation.
 
(56) using the rule of law in the nutrition label sample.
 
In the case of A product.
 
Step 1: confirm the product of A formula and raw material list.
 
The name of the raw and auxiliary materials
Formula of total percentage (%)
 
A raw material
X
 
Raw material B
X
 
Raw material C
X
 
Raw material D
X
 
 
Step 2: collect all kinds of raw and auxiliary material nutritional information, and record each nutrition data source.
 
The name of the raw and auxiliary materials
Raw and auxiliary materials of nutritional information (/ 100 g)
The data source
 
Protein (g)
Fat (g)
Carbohydrates (g)
Sodium (mg)
 
A raw material
X
X
X
X
Chinese food composition table first
 
Raw material B
X
X
X
X
suppliers
 
Raw material C
X
X
X
X
suppliers
 
Raw material D
X
X
X
X
The second volume of Chinese food ingredients
 
 
Step 3: through the nutrition of raw and auxiliary materials data, calculating A product of each nutrient data and energy, and combining the energy and the permissible error range of nutrients, to take about energy and nutritional value.
 
project
Before 100 grams (revised)
After about 100 grams ()
 
energy
X
X
 
protein
X
X
 
fat
X
X
 
carbohydrates
X
X
 
sodium
X
X
 
 
After about the fourth step: according to the energy, nutrients nutrition value and reference value to calculate the NRV %, and according to the packing area and design requirements, selecting the appropriate nutrients in the form of table.
 
Five, the nutrition claims and nutrients claims
 
(57) on nutrition claims.
 
The describe the characteristics of the food nutrition and statements, including the content of claims and claims. Nutrition claims must satisfy the provisions of this standard appendix C.
 
(58) claims about the content.
 
Claimed that refers to the content of this standard to describe the level of energy or nutrients in the food claims, such as "contains", "high" and "low" or "no" and claimed that language. Appendix C said c. 1 lists the nutrients content can be claimed, and shall comply with relevant requirements.
 
(59) allows the use of the content of claim terms.
 
This standard appendix C said c. 2 rules on the content of claim terms, including standard and synonyms. On nutrient content claims, must use the table specified in the terms.
 
(60) allow the claim that "high" or "rich in protein.
 
When food protein content in the 12 g / 100 g or higher or 6 g / 100 ml or acuity or 6 g / 420 kj, can claim that "high" or "rich" protein protein.
 
How low lactose claimed (sixty-one) products, labeled lactose content.
 
Low lactose claims for milk and dairy products. There are two kinds of marking way:
 
1. Under the carbohydrates.
 
Nutritional composition table
 
project
Per 100 g
% NRV
 
energy
kJ
%
 
protein
G
%
 
fat
G
%
 
carbohydrates
G
%
 
Lactose,
G
 
 
sodium
MG
%
 
 
2. Use parentheses.
 
Nutritional composition table
 
project
Per 100 g
% NRV
 
energy
kJ
%
 
protein
G
%
 
fat
G
%
 
Carbohydrates (lactose)
G
%
 
sodium
MG
%
 
 
Note: the expression is only applicable to milk and dairy products.
 
(sixty-two) how to determine whether the content claim qualified?
 
Judgment of energy and nutrients in the food claims that whether or not qualified, should be to label the nutritional information energy and the content of nutrition label value shall prevail, namely content verification mark value whether meet the requirements of the standard content claim; Marking value judgment content is correct, will be expected to examine whether the label value in the standard stipulated by the permissible error range.
 
(sixty-three) edible food how to be rich.
 
Need after mixing of prepackaged foods, such as milk powder, solid drink and so on, in the labeling or nutrient content nutrition claims can choose according to the mixing before or after the mixing state of food labeling, can also be two states at the same time. If two states at the same time, calculate % NRV elected one of quoting.
 
(sixty-four) according to the "copy" mark nutrients content, can according to "copy" content claims.
 
Can't. Enterprises can use "copy" mark nutrient content, but was carried out on the nutrient content claims, should satisfy the corresponding content of every 100 ml per 100 g or requirements. At the same time, because the "a" designation, marking value will be revised several times, it is recommended that not only in a simple way of backward whether it conform to the requirements of the content of claims.
 
(sixty-five) description of raw materials, product characteristics and production process.
 
Description of the material characteristics and production process does not belong to nutrition claims, such as desalination whey powder, its description should accord with the requirement of corresponding laws, regulations or standards.
 
(sixty-six) about the claim.
 
Refers to consumers as the energy value of the same food or nutrient content claims after comparison, such as "add", "reduce", etc. Comparing the conditions of claim is energy food or nutrient content and the reference difference 25% or higher.
 
Comparative claims that language is divided into two categories, "increase" and "reduction", can select the synonyms based on the characteristics of food, see appendix C this standard table C. 4.
 
Refer to food (sixty-seven) on a claim.
 
Reference food refers to consumers familiar, easy to understand each other or the same kind of food. Select the reference food should consider the following requirements:
 
1. Compared with by food is the same group (or similar) or similar food;
 
2. Familiar with the masses, form can be easily and clearly identify;
 
3. By comparing the composition can be on behalf of the group (or similar) or similar food foundation level, rather than artificial add or reduce the content of a component of food. For example: can't in skim milk, for reference of food, compared to other milk fat content.
 
(sixty-eight) claims about content and a comparison of the claim.
 
Content of claims and comparative claims are all said the food nutrients characteristics, the difference is:
 
1. Claim according to different. Content claims to be according to the provisions of the content requirements for claims, claims is claimed to be based on the reference food;
 
2. The claim that language is different. Content claimed that "contains" "low" and "high" and other language; Comparative claims to use "reduce" "increase" and other terms.
 
(sixty-nine) on the claim that the choice of comparative claims and content.
 
In general, when required by the product conditions in line with the content of nutrient content claims, claims can first choose content. Because content clearly claimed that the conditions and requirements, more easy to use and understand. Claim conditions, when the product can't meet the content or the reference food was known to the consumers, using comparative claims more nutritional characteristics, can be used to compare claims.
 
(seventy) claims about nutrition function.
 
Nutrition function claim refers to a certain nutrients can maintain normal growth, development and human body normal physiological function such as claimed. The same product at the same time to conform to the requirements of two or more ingredients in a function.
 
The provisions of this standard, only when energy or nutrients content accord with the requirement of appendix C nutrition claims and conditions, can only be based on the characteristics of the nutrition of food selection in appendix D the corresponding function of one or more claims to standard language. For example: only when the calcium content of food to meet the "source of calcium", "high calcium", or "increased calcium" after the conditions and requirements, such as can be labeled "calcium helps the growth of bones and teeth," claimed that language.
 
(seventy-one) on nutrient function claims to standard language.
 
Nutrition function claims that the standard terms shall not be censored, add, and merged, cannot any more to write. For example, if the product claims that high calcium, can choose the standard given in the article 1 or more function claims that language, but cannot be deleted, add, and merge. Such as using two functions of calcium claimed that language at the same time, the correct method of use, for example, is as follows:
 
1. Calcium is a major component of bones and teeth, and maintain bone density. Calcium helps more strong bones and teeth.
 
2. Calcium is a major components of human bones and teeth, also need calcium to participate in many physiological functions. Calcium helps the growth of bones and teeth.
 
Use nutrition claims that the language function, must at the same time in the nutritional information marked the nutrient content and the percentage of NRV, and meet the nutrition claims that the conditions and requirements.
 
(seventy-two) claims shall meet the conditions about function.
 
Protein function claims, for example, first of all should satisfy the requirement of the protein nutrition claims, claims that meet the content or more claimed that one of the conditions, to protein function claims, the following table.
 
Table 4. The function of the protein claims that the terms and conditions
 
The optional function claims that language
Products to meet the conditions
 
Ø protein is the main human body composition and provide a variety of amino acids.
 
Ø protein is necessary important material in the human body life activities, contribute to the formation and growth of the organization.
 
Ø protein helps to constitute or repair tissues.
 
Ø protein is helpful to the formation and growth of the organization.
 
Ø protein is tissue formation and growth of main nutrients.
Content claim conditions: content
 
P 6 g / 100 g or
 
P 3 g / 100 ml or
 
P 3 g / 420 kj.
 
Comparative claims conditions: compared with the reference to food, protein content increased or decreased by more than 25%.
 
 
Six, nutrition label format
 
(seventy-three) on food nutrition labels of the format.
 
In order to standardize the food nutrition label, facilitate consumer memory and comparison, this standard recommend the six basic format in appendix B. In accordance with the requirements of the basic format and make sure not mislead consumers, on the basis of enterprise when the layout can be adjusted properly, including but not limited to: because of the beautiful demand or for convenience of consumers to observe and adjust the text format (left, center, etc.), the background color and form or increasing frame line, etc.
 
Mandatory ones (seventy-four) on energy and core nutrients (1 + 4) basic format.
 
For example, are as follows:
 
Nutritional composition table
 
project
Every 100 grams
Nutrient reference value %
 
energy
1.841 million kilojoules
22%
 
protein
5.0 grams
8%
 
fat
20.8 grams
35%
 
carbohydrates
58.2 grams
19%
 
sodium
25 mg
1%
 
 
(seventy-five) about labeled nutrition claims and claims that the location of the nutritional function.
 
Nutrition claims, the nutrition ingredient claims to label any position can be identified, the font name and the trademark shall not be greater than the food.
 
(seventy-six) on nutrition labeling sequence.
 
Nutrition labeling order in accordance with the order of the table 1 of this standard. When not labeled some nutrients, at the back of the ingredients in order up.
 
Not according to the nutrient content of high and low order importance or adjust nutrients.
 
(seventy-seven) on nutrition labeling side-by-side format.
 
According to the shape of the label, the enterprise can choose the horizontally (horizontal) format, nutrition can be divided into two columns or in the form of two or more columns. Energy and nutrients can be arranged from left to right, from top to bottom, can also be arranged from top to bottom, from left to right.
 
(seventy-eight) on nutrition labeling text format.
 
Text format or tabular form labeled nutrition information, allow no nutrient reference value (% NRV), but must follow the provisions of this standard of energy and nutrients labeled name, sequence and expression of the unit.
 
Seven, other
 
(seventy-nine) implementation date.
 
Nutrition labeling standard was implemented on January 1, 2013. After the date in the production of food, shall, in accordance with the standard labeled nutrition labels. Before the implementation date of production of food, can continue to sell within the food shelf life until the end of shelf life.
 
Consulting (eighty) on nutrition labeling standards.
 
Food production enterprises in the process of implementing the standard of nutrition labels, if you have any doubt, can consult the local health administrative department at the provincial level, the relevant units according to administrative information publicly demanding solutions consulting. Any unit or individual to this standard have opinions and Suggestions, to reflect the local health administrative department.
 
(eighty-one) on import pre-packaged food nutrition labels.
 
Import pre-packaged food can use "cigarettes which marked" nutrition labeling, and accord with the requirement of nutrition labeling standards in our country and the relevant provisions of the state.