The Importance of Food Product Labeling

Every time you pick up a packaged food item from a store shelf, the label on it is doing a lot more than just displaying a brand name. It tells you what’s inside, when it was made, how long it will stay safe, and whether it meets national safety standards. For horticultural produce – fruits, vegetables, jams, pickles, juices, and other processed products – labeling is especially critical. These products often undergo preservation techniques that change their shelf life and composition, making accurate labeling a consumer’s first line of defence against unsafe or misleading food.

What is food product labeling? 🔗

Food product labeling refers to any written, printed, or graphic information present on a food package. It includes the product name, list of ingredients, nutritional values, manufacturing and expiry dates, batch numbers, storage instructions, and manufacturer details. The purpose is straightforward: give consumers the information they need to make safe, informed purchasing decisions.

Labeling applies not only to processed goods but also to packaged horticultural produce like canned fruits, fruit juices, dried vegetables, and preserved items such as jams and chutneys. Since these products are derived from perishable raw materials and often involve preservation methods like canning, dehydration, or chemical treatment, their labels carry specific information about additives, preservatives, and shelf life.

Why labeling matters for consumers and producers 🔗

Labeling serves a dual function. For consumers, it provides transparency – you know exactly what you’re eating, where it came from, and whether it’s safe. For producers, proper labeling ensures legal compliance, builds brand trust, and prevents costly product recalls.

Consumer protection and safety 🔗

A well-labeled product allows consumers to check for allergens, verify nutritional content, and confirm that the item hasn’t expired. This is especially important for preserved horticultural products, where ingredients like sulphur dioxide (used in dried fruits) or citric acid (used in canned produce) must be clearly disclosed. Allergen declarations are among the most strictly enforced aspects of labeling regulations during food safety audits in India.

Legal compliance 🔗

In India, the Food Safety and Standards (Labelling and Display) Regulations, 2020, under the Food Safety and Standards Act, 2006, govern all labeling requirements for pre-packaged food. Non-compliance can result in fines, product recalls, and even closure of operations. Before this unified framework, India’s food regulation was fragmented across multiple laws, including the Prevention of Food Adulteration (PFA) Act, 1954, and various product-specific orders. The 2006 Act consolidated these under the Food Safety and Standards Authority of India (FSSAI) as a single regulatory body.

Key elements on a food product label 🔗

Understanding what goes on a food label helps both producers and consumers. Here are the essential components mandated by FSSAI and aligned with international standards.

Name of the food product 🔗

Every package must clearly display the product name on the front of the pack. This name should accurately represent the contents – for example, “Mango Pulp” or “Mixed Fruit Jam.” If a standard identity exists under FSSAI regulations, that name must be used. A brand or trade name can be added alongside, but it cannot replace the standard product name.

List of ingredients 🔗

All ingredients must be listed in descending order of weight or volume at the time of manufacture. This includes food additives, preservatives, and any carry-over additives from raw materials. For a preserved horticultural product like a fruit squash, the label would list water, fruit pulp, sugar, citric acid, permitted preservative, and so on – each in order of proportion. According to FSSAI guidelines, allergens such as nuts, gluten, or dairy must be clearly identified within the ingredient list.

Nutritional information 🔗

Labels must provide nutritional data in a standardised format. This typically includes values for energy (calories), protein, carbohydrates (including sugars), fat, and sodium per 100 grams or 100 millilitres of the product. If any nutrition or health claim is made on the packaging, the relevant nutrient must also be declared. For enriched or fortified products – such as vitamin C-fortified fruit juices – the quantities of added nutrients must appear on the label.

Date marking 🔗

Date marking is one of the most consumer-relevant aspects of labeling. FSSAI mandates two key dates:

Date of manufacture or packaging – the date the food became the finished product or was placed in its final container. Expiry date or use-by date – the date after which the product may no longer be safe to consume. An optional best-before date may also be included, indicating the period during which the product retains its best quality, even though it may still be safe after that date. For products with a shelf life of up to three months, dates must follow the DD/MM/YY format. Products with a longer shelf life can use the month and year format.

Batch number or lot number 🔗

Every food package must carry a batch number, lot number, or code number. This is critical for traceability – if a quality or safety issue arises, the batch number allows the manufacturer and regulators to track the affected products through the supply chain and issue targeted recalls. The FSSAI labeling compendium specifies acceptable prefixes such as Batch No., B. No., Lot No., Code, and similar identifiers.

FSSAI logo and license number 🔗

Every packaged food product sold in India must display the FSSAI logo along with a valid 14-digit license number. The logo and number of the brand owner must appear on the label. If the manufacturer, packer, or bottler is different from the brand owner, their license number must also be included. For imported food products, the importer’s FSSAI details and the country of origin are additionally required.

Vegetarian and non-vegetarian symbols 🔗

India uniquely mandates a colour-coded symbol system: a green circle inside a green-bordered square for vegetarian products, and a brown triangle inside a brown-bordered square for non-vegetarian products. Even trace non-vegetarian ingredients require the appropriate marking. This is particularly relevant for processed horticultural products that might contain animal-derived additives like gelatin.

Manufacturer and address details 🔗

The label must include the name and complete address of the manufacturer, packer, or importer. For products manufactured outside India but packaged domestically, both the country of origin and the Indian packer’s details must appear.

Labeling and the Prevention of Food Adulteration framework 🔗

Before the current FSSAI-based system, food labeling in India was primarily governed by the Prevention of Food Adulteration (PFA) Act, 1954, and the PFA Rules, 1955. The PFA Act was India’s foundational food safety law, covering aspects like food colour, preservatives, pesticide residues, packaging, and labeling. Under the PFA rules, a food item was considered misbranded if it contained artificial flavouring, colouring, or chemical preservatives without a declaratory label stating that fact.

The PFA Act laid the groundwork for mandatory disclosure of ingredients and quality attributes. For instance, packaged condensed milk had to declare its milk solids and fat content on the label. However, as India’s food industry grew and diversified, the need for a more unified and modern regulatory framework became clear. The Food Safety and Standards Act, 2006 repealed the PFA Act and several other product-specific orders, consolidating everything under FSSAI. The labeling principles from PFA – like ingredient disclosure, prohibition of misleading claims, and mandatory date marking – were carried forward and expanded in the current regulations.

International labeling standards: the Codex Alimentarius 🔗

Food labeling is not just a national concern – it’s governed internationally by the Codex Alimentarius, a collection of food standards published jointly by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). The Codex Commission develops standards that serve as the global benchmark for food safety, labeling, and trade practices.

The Codex General Standard for the Labelling of Prepackaged Foods (CXS 1-1985) outlines requirements similar to India’s FSSAI rules: product name, ingredient list, net contents, manufacturer details, date marking, and storage instructions. Many countries, including India, align their domestic regulations with Codex standards. Under the WTO’s Sanitary and Phytosanitary (SPS) Agreement, Codex standards serve as the reference for resolving international trade disputes related to food safety.

In 2024, the Codex Commission updated its allergen labeling provisions, requiring specific declaration of allergens like wheat, rye, barley, and sesame, while making soy a recommended rather than mandatory allergen based on national risk assessments. The Commission also adopted new guidelines for food information in e-commerce, recognising the growing trend of online food purchases where consumers cannot physically inspect labels before buying.

Special labeling requirements for preserved horticultural produce 🔗

Preserved horticultural produce – canned fruits, dehydrated vegetables, fruit juices, concentrates, pickles, jams, and similar products – faces additional labeling considerations due to the preservation methods involved.

Preservatives and additives disclosure 🔗

When chemical preservatives like sodium benzoate or potassium metabisulphite are used, they must be declared on the label with their class title (e.g., “Class II Preservative: E211 – Sodium Benzoate”). Colours and flavours – whether natural, nature-identical, or artificial – must be specifically identified. The FSSAI requires a statement like “CONTAINS ADDED FLAVOUR” or “CONTAINS PERMITTED NATURAL COLOUR” to be displayed prominently beneath the ingredients list.

Storage instructions 🔗

Preserved products often require specific storage conditions to maintain safety and quality. Labels must include instructions such as “Store in a cool, dry place,” “Refrigerate after opening,” or “Keep away from direct sunlight.” These instructions are mandatory when storage conditions affect the safety or integrity of the product.

Country of origin for imported products 🔗

For horticultural products imported into India – such as imported canned olives, dried herbs, or fruit concentrates – the country of origin must be declared. If the product undergoes processing in a second country that changes its nature (reflected by a change in the HS Code at the six-digit level), that processing country is considered the country of origin for labeling purposes.

Common labeling mistakes and how to avoid them 🔗

Even experienced food businesses make labeling errors that lead to regulatory trouble. Some of the most frequent mistakes include missing allergen information, incorrect nutritional values, use of unapproved font sizes for mandatory text, misleading health claims, and incorrect or expired FSSAI license numbers. For instance, FSSAI guidelines mandate specific typeface and font dimensions for listing critical information like ingredients and warnings. Alcoholic beverage bottles above 200 ml, for example, must display warnings in a font size no smaller than 3 mm.

To avoid these issues, producers should integrate labeling compliance into the product development stage itself, validate all claims through laboratory testing, and conduct a pre-launch compliance audit. Keeping labels updated when regulations change – as they frequently do – is equally important.

The role of labeling in building consumer trust 🔗

Beyond regulatory compliance, labeling is a powerful trust-building tool. When a consumer picks up a bottle of fruit juice and sees a clear ingredient list, an FSSAI logo, proper date marking, and honest nutritional information, it signals that the brand takes quality seriously. For small-scale horticultural producers entering the market with value-added products like organic jams or cold-pressed juices, transparent labeling can be a significant competitive advantage.

Labeling also supports public health goals. Nutritional information helps consumers manage dietary choices, allergen declarations protect sensitive individuals, and front-of-pack labels (which FSSAI is progressively developing) aim to make it even easier for people to make healthier choices at a glance.

What do you think? How often do you actually read food labels before purchasing a product – and do you find the information on them clear enough to make confident choices?

References

1. https://foodsure.co.in/blog/fssai-labelling-regulations/
2. https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Labelling_Display_23_09_2021.pdf
3. https://www.artworkflowhq.com/resources/fssai-packaging-label-regulations-proofing
4. https://www.fssai.gov.in/upload/uploadfiles/files/Comp_Labelling%20Display_Version%20VII_03042025.pdf
5. https://www.indiacode.nic.in/bitstream/123456789/15399/1/the_prevention_of_food_adulteration_act,_1954.pdf
6. https://www.fao.org/newsroom/detail/fao-who-codex-alimentarius-commission-adopts-new-standards-47session/en
7. https://food.ec.europa.eu/horizontal-topics/international-affairs/international-standards/codex-alimentarius_en
8. https://www.esko.com/en/blog/how-to-ensure-food-labels-meet-fssai-standards