1. Food Name: The food name should be clearly displayed in a prominent position and reflect the true nature of the food. If a confusing creative name is used (e.g., "Strawberry Flavored Milk Drink"), the true name (e.g., "Strawberry Flavored Modified Milk") must be displayed on the same shelf using the same font and color, and the font size must not be larger than the true name. Foods made solely with flavorings must be labeled with "XX Flavor" (e.g., "Strawberry Flavored Cake"), and cannot directly use the ingredient name (e.g., "Strawberry Cake").
2. Ingredient List: Ingredients should be listed in descending order of quantity. Compound ingredients should be indicated in parentheses. Food additives must be labeled with their generic names. If a compound ingredient has a national standard and its content is <25%, it may be exempt from labeling as an additive. Ingredients that are specifically emphasized (e.g., "Contains Blueberries") must be labeled with their specific content.
3. Production Date and Shelf Life: The production date must be labeled in a fixed format of "year, month, day," and must not be added, reprinted, or modified. The expiration date can be clearly stated to avoid consumer calculations. For imported foods, if the original packaging does not indicate the production date, it must be calculated based on the shelf life and then labeled accordingly.
4. Allergens The new standard mandates the labeling of eight categories of allergens (such as gluten, peanuts, etc.), which must be clearly indicated in the ingredient list using an easily identifiable method. The Chinese labeling of imported foods must correspond one-to-one with the foreign language content.
5. Other Key Information
Storage conditions: Must be clearly stated (e.g., "room temperature," "refrigerated"), and storage conditions after opening must also be described.
Nutrition label: Must indicate the energy, protein, fat, carbohydrate, and sodium content and their percentage of the Nutrient Reference Value (NRV).
SC number: The food production license number ("SC" number) must be clearly indicated.
Common violations:
Using misleading terms such as "no additives" or "zero additives."
Failure to label allergens according to standards or nutritional claims (e.g., "high calcium," "low fat") failing to meet the required content levels.
The production date is either unclear or separate from the packaging.
