Food Packaging Design Standards

When you walk into a supermarket, you’ll notice the wide array of food packaging designs, each distinct in style as food manufacturers and packaging design companies work hard to capture consumer attention. However, despite the variety in design, all food packaging must adhere to certain standards and regulations. So, what are the design norms that food packaging should follow? What are the specific requirements for food packaging?

Pre-Packaged Food Nutrition Labeling Standards:

1. Truthful and Objective Information: Any nutritional information displayed on the packaging must be accurate and objective. False claims or exaggerated statements about the product’s nutritional value or other benefits are strictly prohibited.
2. Use of Chinese Language: Nutrition labels for pre-packaged food must be in Chinese. If a foreign language is also used, it must correspond to the Chinese text, and the font size of the foreign text must not exceed that of the Chinese text.
3. Nutritional Information Table Format: The nutritional information should be presented in a “boxed table” format (except for special cases). The table can be of any size but must be vertically aligned with the packaging baseline. The table should be titled “Nutrition Information.”
4. Quantitative Nutritional Values: Nutritional content must be listed in specific numerical values, which can be obtained either through calculation based on raw materials or product testing.
5. Label on the Smallest Sales Unit: The nutrition label must appear on the smallest packaging unit sold to consumers.
6. Mandatory Information: Pre-packaged food labels must include the energy content, the amount of core nutrients, and their percentage of the Nutrient Reference Value (NRV). When listing other components, energy and core nutrients should be made prominent.
7. Claims on Other Nutrients: If claims are made about other nutrients or their functions (beyond energy and core nutrients), the label must include the content of these nutrients and their percentage of the NRV.
8. Nutrient Fortification: If the product is fortified with nutrients, the label must also indicate the nutrient levels in the fortified food and their percentage of the NRV.
9. Trans Fats: If the food contains or is produced with hydrogenated or partially hydrogenated oils, the label must specify the amount of trans fats (or trans fatty acids). For nutrients without established NRVs, only the content value needs to be displayed.
10. Energy and Nutrient Quantities: The energy and nutrient content should be listed per 100 grams (g), per 100 milliliters (mL), or per serving of the food’s edible portion. If servings are used, the quantity per serving should be indicated. The size of each serving can be defined based on the food’s characteristics or recommended intake.
11. Genetically Modified Foods: If the food is genetically modified, it must be clearly labeled. Foods listed under the Ministry of Agriculture’s “Management Methods of Genetically Modified Organisms” must carry a “Genetically Modified Food” label. For example, oil made from genetically modified soybeans must be labeled as “Genetically Modified Soybean Oil.”
12. Prohibited Claims: Packaging cannot contain language that implies any medical or health effects. For example, food designed for special dietary purposes (e.g., infant food or food for diabetics) must have a nutrition label, but the label cannot claim to “prevent” or “cure” any specific disease.

These regulations ensure that food packaging remains clear, honest, and compliant with health and safety standards, protecting consumers and helping them make informed purchasing decisions.