On March 27, China’s authorities recently released 59 national food safety standards and amendments, among which two food labeling standards have attracted public attention. A review of the relevant content reveals that the new standards for food labeling, once implemented, will bring about five new changes.

Promote the application of digital food labels.

The newly released standard clarifies the definition and application requirements of digital food labels. By scanning the QR code on the digital label, consumers can access features such as page enlargement, voice reading, and video explanations, enhancing their experience of reading food labels and making it easier for them to understand food safety and nutritional health information.

This is our country's first initiative to promote the application of digital food labels internationally, indicating that food labeling will officially begin its digital upgrade. Digital labels will gradually be applied to various food packaging, providing consumers with more convenience.

Preventing Food Waste

The new standard adjusts the shelf life to "expiration date," clearly indicating it in the order of year, month, and day, making the shelf life information more intuitive. At the same time, it stipulates that food with a shelf life of more than 6 months can only display the shelf life and the expiration date, aligning with international standards.

In addition, the new standards stipulate that food producers may voluntarily label the "consumption expiration date" of pre-packaged foods based on food attributes and consumption characteristics, serving as the final consumption date for consumers' reference. This aims to minimize waste while ensuring food safety.

Prohibit the use of "zero additives" again.

"Not added" is merely a description of the production process and does not completely equate to the content of ingredients or components in the final food product. For example, a label on a certain "fruit juice beverage" states "no added sucrose," but the juice itself contains a large amount of sugar. Therefore, the claim of "no added sucrose" can easily mislead consumers into mistakenly believing that the product contains no sugar.

Many pre-packaged foods take advantage of consumers' aversion to food additives by using claims like "no additives" or "zero additives" to attract buyers. To avoid misleading consumers with such claims, the new standards prohibit the special emphasis on food ingredients using terms like "no additives" or "zero additives" for pre-packaged foods.

Labeling of allergens

The food allergy rate in our country is on the rise, becoming one of the factors that cannot be ignored in food safety. The core of preventing food allergies lies in blocking the contact between allergic individuals and allergenic substances in food. Food labeling is regarded as the most effective tool in global food allergy risk management.

In order to ensure food safety for consumers and minimize the occurrence of food allergies, the new standards require mandatory labeling of allergenic substances on food products. Individuals with a history of allergies, especially those with food allergies, should pay special attention to the allergen information indicated on food labels.

Mandatory labeling of sugar and saturated fat (acid)

The high prevalence of obesity and the increased mortality rate caused by chronic diseases are major nutrition and health issues currently facing our country. Based on the mandatory labeling of energy, protein, fat, carbohydrates, and sodium on pre-packaged food nutrition labels, the newly released standard requires that saturated fat (acid) and sugar also be included in the mandatory labeling content. This aims to further guide consumers and support the implementation of a "three reduction" healthy lifestyle that promotes reduced salt, oil, and sugar intake.

In addition, the new standard requires that pre-packaged foods must include the warning "Children and adolescents should avoid excessive intake of salt, oil, and sugar" to guide them in understanding the dual impact of salt, oil, and sugar on health.