EU food labelling regulations: a practical guide

Food labelling in the EU is highly regulated, and rightly so: it protects the consumer. This is a practical guide to the points that most affect the design and manufacture of the label. It is no substitute for legal advice, but it helps you not to miss what matters.

Mandatory information

Regulation (EU) 1169/2011 on the provision of food information to consumers sets out which details must appear: the name of the food, list of ingredients, allergens, net quantity, date of minimum durability, storage conditions, responsible operator, country of origin where applicable and nutrition information.

Allergens

Allergens must be emphasised within the list of ingredients (for example, in bold) so they stand out clearly. It is one of the most closely checked points, so it is worth taking care of it in the design from the outset.

Legibility and size

The regulations require a minimum font size to guarantee legibility. On small labels this constrains the design: the mandatory information has to take priority and the space has to be planned carefully. Choosing the right format and substrate from the start helps here.

Food-contact materials

If the label may come into contact (direct or indirect) with the food, the materials and adhesives must be suitable for that use. In our food labels we use adhesives certified for indirect food contact and we trace the materials used.

In summary

• Include all the mandatory information and emphasise the allergens.
• Respect the minimum font size and prioritise legibility.
• Use suitable materials and adhesives if there is contact with the food.
• Plan the space according to the label format and the packaging.