Food Labelling and Advertisements

Food label refers to any descriptive material comprising words, pictures and diagrams that appear on the package of food. The label informs consumers of the nature, contents, quantity and quality of the food. It also provides information on the source of the food.

• Name or description of the food
  A common name or a description which is sufficient to indicate the true nature of the food product should be included.
  
  
• List of ingredients
  A complete list of ingredients used in the food should be declared. If the respective quantities of the ingredients are not disclosed, they should be listed in descending order of the proportions by weight in which they are present. In other words, the ingredients listed at the top of the list should be the one that weighed the most.
  
  If the colouring matter, tartrazine is used, it must be stated in the list of ingredients as either "tartrazine", or "colour (102)" or "colour (FD&C Yellow #5)" or similar words.
  
  
• Net quantity
  The minimum quantity of the food in the package expressed in terms of volumetric measure (eg. ml, litres) or net weight (eg, g,kg) or any other measure should be printed on the label to indicate the quantity of the contents. In the case of weight measure, suitable words like "Net" shall be used to describe the manner of measure.
  
  
• Name and address of the manufacturer or importer
  The name and address of the manufacturer, packer or local vendor should be printed on the label of a food of local origin. In the case of an imported food, the label should indicate the name and address of the local importer, distributor or agent. Telegraphic, facsimile and post office address are not acceptable.
  
  
• Country of origin of food
  The name of the country of origin of the food should be indicated on the label for imported food. The name of a city, town or province alone is not sufficient to indicate the origin of the product.
  
  
• Average Weight Declaration for Prepacked Foods (to be implemented)
  AVA has, in consultation with the Weights and Measures Office (WMO) of SPRING Singapore, completed a review on the minimum weight declaration requirement for prepacked foods under the Food Regulations, so as to keep abreast with the latest international guidelines, and ensure consistency in food product weight declaration at the national level.
  
  The Food Regulations currently require prepacked foods to have the minimum quantities of their contents present in the package declared in terms of volumetric measure or net weight in their labels.  However, the weight measures of prepacked goods in general are also governed by the Weights and Measures Act and its Regulations, and these gazettes have been amended to replace the Minimum Quantity System (MQS) with the latest internationally accepted Average Quantity System (AQS).  The Weights and Measures Act and its Regulations are administered by WMO. WMO is now actively promoting adoption of AQS among the local industries. 

Date-marking
The prepacked foods listed below shall bear a date-marking to indicate the expiry date of the food. The date-marking must be permanently marked or embossed on the package or label of the package. This is the date after which the food, when kept in accordance with any storage conditions indicated on the label of that food, may not retain its normal nature and quality.

The expiry date should be qualified by words like "USE BY", "SELL BY", "EXPIRY DATE", "BEST BEFORE" or other words of similar meaning. Where the validity of the date mark is dependent on its storage, the storage direction of that food must be stated on the label or package.

For example: "BEST BEFORE : 31 Dec 99. Store in a cool, dry place."

The date-mark shall be shown clearly and the size of the letter shall not be less than 3mm in height. The year in the date mark of items 1 to 8 listed below is optional. For example, the expiry date of pasteurised milk can be declared as "31 May 99" or "31 May". For food items 9 to 19, the day in the date mark is optional. For instance, the expiry date of infants' food can be declared as either "31 May 99" or "May 99".

List of prepacked food that requires date-marking

1. Cream, reduced cream, light cream, whipped cream and sour cream excluding sterilised canned cream. 
2. Cultured milk and cultured milk drink.
3. Pasteurised milk and pasteurised milk drink.
4. Yoghurt, low-fat yoghurt, fat-reduced yoghurt, non-fat yoghurt and yoghurt products.
5. Pasteurised fruit juice and pasteurised fruit juice drink.
6. Pasteurised vegetable juice and pasteurised vegetable juice drink.
7. Tofu, "taufu" or "doufu", a soya beancurd product made of basically soya beans, water and a coagulant, including "egg tofu", "taukau" or "dougan", and the soft soya beancurd dessert known as "tauhui", "tofa", or "douhua", but excluding the oil fried tofu in the form of a pouch known as "taupok", and the fried beancurd stick.
8. Food which is stored or required to be stored at a chilling temperature to maintain or prolong its durable life, but excluding raw fruits and vegetables.
9. Vitaminised fruit juice and vitaminised fruit juice drink.
10. Vitaminised vegetable juice and vitaminised vegetable juice drink.
11. Liquid milk and liquid milk products excluding condensed milk, sweetened condensed milk, evaporated milk and canned sterilized milk and milk products.
12. Flour.
13. Salad dressing.
14. Mayonnaise.
15. Raisins and sultanas.
16. Chocolate, milk chocolate and chocolate confectionery in which the characteristic ingredient is chocolate or cocoa, with or without the addition of fruits or nuts.
17. Breakfast-cereal with or without fruit and nuts except cereal in cans.
18. Infants' food.
19. Edible cooking oils.

1. Claims on vitamins and minerals
   Products that are claimed to contain or that are claimed to be a rich source of vitamin(s) and/or mineral(s) are required to bear a statement like "(quantity) of the food contains (quantity) of (name of vitamins/minerals)" to substantiate the claim. For example: "200 ml of this orange juice contains 15 mg of vitamin C".
   These products should also meet the requirements specified under regulation 11 of the Food Regulations for the respective vitamin and mineral contents of which the claims are made.
   
   
2. Nutrition labelling
   In Singapore, nutrition labelling is required only when a nutrition claim is made. A nutrition label usually takes the form of a nutrition information panel. The information in the panel includes the energy, protein, fat and carbohydrate contents of the food. The declaration of other nutrients is optional but is mandatory when such nutrients are the subject of a nutrition claim. Products which carry nutrition claims should also meet the requirements of the guidelines published by the Health Promotion Board in its "Handbook on Nutrition Labelling".
   Examples of nutrition claims are "Source of energy", "Source of protein", "Low in calories" and "Sugar free".
   

• Claims that a food has therapeutic, prophylactic properties, or in any way that it can prevent, alleviate or cure any disease or condition affecting the human body.
  
  For example: "effective in preventing or curing cancer."; "lower the blood pressure" are objectionable claims.
  
  
• Claims that a food can improve health, physical condition or performance.
  
  For example: "A runner can run faster after consuming the food." is objectionable.
  

• The claim is about essential nutrients that have established recommended intakes and/or are of nutritional importance.
• There is sufficient generally accepted scientific evidence to prove the suggested function or role of the nutrient as claimed.
• The claim enables the public to understand the information provided and its significance to their overall daily diet.
• The particular nutrient mentioned is present in an amount that either meets the requirements of the Food Regulations, or the requirements of the nutrient claim guidelines established by the Health Promotion Board.  The product carrying the claim should also be labelled in accordance with the requirements of the Food Regulations for use of nutrition claims. 
• The claim does not state or have the implication that the nutrient is for prevention or treatment for a disease.

List of acceptable nutrient function claims for all foods

(I)    Macronutrients
       
       Protein        

• Protein provides the essential amino acids needed to aid in the building and maintenance of body tissues.
• Protein helps in tissue building and growth.

      Lactose

• Low lactose content allows easier digestion/ eases digestion for people who are lactose intolerant.

• Aids the digestive system.

• Calcium helps build/to support development of strong bones and teeth.

      Iodine     

• Iodine is essential for the synthesis of thyroid hormones by the thyroid gland.

      Iron       

• Iron is an important component of red blood cells which carry oxygen to all parts of the body to help the body’s production of energy.
• Iron is needed to produce haemoglobin, the protein in red blood cells that carries oxygen to tissues.
• Iron is needed to produce myoglobin, the protein that helps supply oxygen to muscle.

      Folate (for pregnant women)      

• Folate helps support foetus’ growth and overall development.
• Folate plays a role in the formation of red blood cells. 
• Folate, taken before and during early pregnancy, helps in the mental/normal and overall development of foetus.
• Folic acid is essential/important for growth and division of cells.

     Vitamin K and vitamin D work synergistically on bone metabolism to improve
     bone strength/ build strong bones.

     Magnesium helps in the absorption and retention of calcium.

     Zinc is essential for growth.


(III) Other nutrients

      Collagen 

• Collagen is a protein in connective tissues found in skin, bones and muscles.

       Probiotics*           

• Helps to maintain a healthy digestive system.
• Helps in digestion.
• Helps to maintain a desirable balance of beneficial bacteria in the digestive system.
• Helps to suppress/fight against harmful bacteria in the digestive system, thereby helping to maintain a healthy digestive system.

      Prebiotics*     

• Prebiotic promotes the growth of good Bifidus bacteria to help maintain a healthy digestive system.
• Inulin helps support growth of beneficial bacteria/good intestinal flora in the gut.
• Oligofructose stimulates the bifido-bacteria, resulting in a significant increase of the beneficial bifidobacteria in the intestinal tract. At the same time, the presence of less desirable bacteria is significantly reduced.
• Inulin helps increase intestinal bifidobacteria and helps maintain a good intestinal environment.

*     Need to specify the name(s) of the probiotic or prebiotic whenever a claim is made in relation to that probiotic or prebiotic.

Choline helps support overall mental functioning.

Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are important building blocks for development of the brain and eyes in infant. (only for food for children up to 3 years of age)

Nucleotides are essential to normal cell function and replication, which are important for the overall growth and development of infant.

Taurine helps to support overall mental and physical development.

• A healthy diet with adequate calcium and vitamin D, with regular exercise, helps to achieve strong bones and may reduce the risk of osteoporosis.  (Name of food) is a good source of/high in/enriched in/fortified with calcium. 
• A healthy diet low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Name of food) is sodium free/ low in/ very low in/ reduced in sodium.
• A healthy diet low in saturated fat and trans fat, may reduce the risk of heart disease. (Name of food) is free of/ low in saturated fats, trans fats.
• A healthy diet rich in whole grains⁺, fruits and vegetables that contain dietary fibre, may reduce the risk of heart disease. (Name of food) is low/ free of fat and high in dietary fibre.
• A healthy diet rich in fibre-containing foods such as whole grains, fruits and vegetables may reduce the risk of some types of cancers. (Name of food) is free/ low in fat and high in dietary fibre.
   

The approved health claims and criteria have been developed based on Singapore's existing national nutrient claims guidelines formulated by HPB, with reference taken from currently available guidelines established by major developed countries.

Only food products that have been first approved by HPB to carry the Healthier Choice Symbol may be considered for application of use of these health claims*.  HPB will conduct pre-market evaluation of applications that are concurrently submitted with applications for the Healthier Choice Symbol.  AVA will conduct pre-market evaluation of separate applications.

Applications may be sent to the following AVA/HPB contacts

Codex, Labelling and Special Dietary Foods Branch

Food Control Division

Food and Veterinary Administration

Agri-Food and Veterinary Authority

5, Maxwell Road, Tower Block

#18-00, MND Complex

Singapore 069110

Tel:  6325 2579

Fax: 6324 4563

Email: AVA_LabelsAndClaims@ava.gov.sg

Nutrition Department

Adult Health Division

Health Promotion Board

No 3 Second Hospital Avenue #04-00
Singapore 168937

Fax: 6435 3609

Email: hpb_nutrition_dept@hpb.gov.sg

    (1)    A healthy diet with adequate calcium and vitamin D, with regular exercise, helps to achieve strong bones and may reduce the risk of osteoporosis.  (Name of food) is a good source of/high in/enriched in/fortified with calcium.

Criteria

1.         The reference quantity of the product must contain at least 50% of calcium RDA, which should be taken as 800mg; and

2.         the product should also either be low in fat:

   <=3g fat per 100g or <=1.5g fat per 100ml

or

   fat free:

   <=0.15g fat per 100g or 100ml.

    (2)    A healthy diet low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. (Name of food) is sodium free/ low in/ very low in/ reduced in sodium.

Criteria

The product should contain no added salt

or

is salt/ sodium free:

<=5mg sodium per 100g

or

is very low in salt/ sodium:

<=40mg per 100g

or

is low in sodium: <=120mg per 100g

or

has reduced sodium:

if sodium content per reference quantity is <= 15% of sodium RDA, which should be taken as 2000mg.

    (3)    A healthy diet low in saturated fat and trans fat, may reduce the risk of heart disease. (Name of food) is free of/ low in saturated fats, trans fats.

Criteria

The product should be

1.   low in saturated fat:

<=1.5g saturated fat per 100g, and <=10% of kilocalories from saturated fat

or

free of saturated fat: <=0.5g saturated fat per 100g, and <=1% of the total fat is trans fat; and is

2.   free of trans fat:

<0.5g per 100g; and

3.   low in sugar:

<=5g per 100g or <=2.5 g per 100ml

or

sugar free:

<=0.5g per 100g or 100ml

or

unsweetened

or

has no added sugar; and

4.   contains cholesterol at <=100mg per 100g (1/3 of cholesterol daily allowance); and

    (4)    A healthy diet rich in whole grains, fruits and vegetables that contain dietary fibre, may reduce the risk of heart disease. (Name of food) is low/ free of fat and high in dietary fibre.

Criteria

The product should be

1.   a product from these food groups - whole grains, fruit, vegetables or fibre fortified foods; and is

2.   low in fat:

<=3g fat per 100g or <=1.5g fat per 100ml

or

fat free:

<=0.15g fat per 100g or 100ml; and

3.   high in dietary fibre:

>=3g per 100 kcal or >=6g per 100g or 100ml; and

4.   with at least 25% of the dietary fibre comprising soluble fibre.

    (5)    A healthy diet rich in fibre containing foods such as whole grains, fruits and vegetables may reduce the risk of some types of cancers. (Name of food) is free/ low in fat and high in dietary fibre.

Criteria

The product should be

1.   a product from these food groups - whole grains, fruit, vegetables or fibre fortified foods; and is

2.   low in fat:

<=3g fat per 100g or <=1.5g fat per 100ml

or

fat free:

<=0.15g fat per 100g or 100ml; and

3.   High in dietary fibre:

>=3g per 100 kcal or >=6g per 100g or 100ml; and

4.   its reference quantity should not exceed 25% of sodium RDA, which is taken as 2000mg.

(2)        Ministry of Health

(3)        Health Sciences Authority

(4)        SPRING Singapore

(5)        National University of Singapore

(6)        Singapore Polytechnic

(7)        Republic Polytechnic

(8)        Consumers Association of Singapore

(9)        Singapore Manufacturers’ Federation

(10)      Singapore Food Manufacturers’ Association

(11)      Health Supplements Industry Association of Singapore

Framework and Principles

The Committee held its first meeting in November 2009 and established a framework and principles for evaluation of health claims in Singapore, based on Codex's recommendations on the scientific basis for health claim.

Guidance Information, Application form and Checklist for Application of New Nutrient Function and Other Function Claims

The Committee also finalised the following guidance information, application form and checklist to assist industry members who wish to apply for the use of new nutrient function and other function claims as defined by Codex submit their applications.

Evaluation of Claim

The committee completed its evaluation on the first claim. 

Plant sterols and stanols

The following proposed health claim may be used for specific products such as margarine-type spreads, mayonnaise, salad dressing, low fat dairy products, or special dietary food products approved to contain plant sterols and stanols by AVA, under the conditions specified by AVA for use of plant sterols and stanols in this category of foods.

"Plant sterols/stanols have been shown to lower/reduce blood cholesterol.  High blood cholesterol is a risk factor in the development of coronary heart disease".

In addition, information as stated below must be labelled clearly on the labels of food products:

•          the proposed daily intake of plant stanols/ sterols in order to have the blood cholesterol lowering effect. Intake of >3g plant stanols/ sterols per day should be avoided.

•          special suitability for the use of the product ie, people who would want to reduce blood cholesterol

•          reminder to seek medical advice for certain group of consumers eg. pregnant and breastfeeding women, children under age of five years, patients on cholesterol lowering medication

•          statement to indicate that use of the product should be as a part of a balanced diet that is made up of a variety of foods

The plant sterols and stanols added should meet the specifications established by the Joint FAO/WHO Expert Committee on Food Additives in 2008 (http://www.fao.org/ag/agn/jecfa-additives/specs/monograph5/additive-509-m5.pdf).

Methods of Analysis

It is the responsibility of importers and manufacturers to ensure the accuracy of the nutrition information declared in their product labels. Importers and manufacturers should engage a suitable testing laboratory to verify the nutrient content of their products. A list of Singapore Accreditation Council-Singapore Laboratory Accreditation Scheme (SAC-SINGLAS) accredited laboratories can be found here.

The methods of analysis used should be those published in the most recent versions of the "Official Methods of Analysis of AOAC International". Other collaboratively studied methods such as those published by the International Organisation for Standardisation (ISO) and the Nordic Committee on Food Analysis (NMKL) are also acceptable. In house or journal methods with adequate method validation data may be considered if they are validated for the food matrix being analysed.

AVA conducts laboratory testing to verify the accuracy of nutrition information declared in food labels from time to time. The methods of analysis currently used are those published in the most recent versions of the "Official Methods of Analysis of AOAC International". New methods may be adopted as and when improvements in methodology are available.

            
Our contact

Food Control Division
Agri-Food & Veterinary Authority
5 Maxwell Road, #18-00, Tower Block, MND Complex, Singapore 069110
Tel: 6325 2579
Fax: 6324 4563

For enquiries:
Miss Neo Mui Lee
Tel: 6325 8551
Email: neo_mui_lee@ava.gov.sg

Ms Tan Yi Ling
Tel: 6325 8556
E-mail: tan_yi_ling@ava.gov.sg

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