What information is required on an EU food label?

Developing the food product is only one part of bringing it to market. Before it can be sold, the company also needs to make sure that the product is described, presented and labelled correctly.

This step is easy to underestimate. A labelling mistake can delay a launch, require packaging to be redesigned or reprinted, cause problems with retailers or authorities and, in more serious cases, lead to a product withdrawal or recall. It can also damage the trust a brand has worked hard to build.

Food labelling should therefore receive the same attention as the product’s composition, packaging and branding. The requirements need to be considered while the product information and packaging are still being developed—not only after the final design is ready.

This guide explains the general EU food labelling requirements for prepacked foods and how they affect the process of preparing a product for sale.

Regulation (EU) No 1169/2011, known as the Food Information to Consumers Regulation, is the main starting point. However, the final requirements can also depend on the food category, ingredients, claims and EU countries in which the product will be sold.

The mandatory information most prepacked foods need

The general information required on most prepacked food labels in the European Union is defined in Article 9 of Regulation (EU) No 1169/2011.

Depending on the product, an EU food label will generally need to include:

• the name of the food;
• the list of ingredients;
• ingredients or processing aids that cause allergies or intolerances;
• the percentage of certain ingredients, where required;
• the net quantity;
• a best-before or use-by date;
• any necessary storage conditions or conditions of use;
• the name and address of the responsible food business operator;
• the country of origin or place of provenance, where required;
• instructions for use, where necessary;
• the alcoholic strength of beverages containing more than 1.2% alcohol by volume; and
• a nutrition declaration.

This is the general starting point, not a universal label template. Product-specific EU legislation and national requirements can add, change or exempt information for particular foods.

When the general EU labelling rules are not enough

Depending on the food category, some products require additional information or different labelling from the general requirements listed above.

These requirements may be triggered by the type of food, its composition, the way it was produced or treated, or how it is presented.

For example, the label may need:

• a date of freezing for certain frozen products;
• the word “defrosted” for foods that were frozen before sale;
• declarations about added water or added proteins in certain meat and fish products;
• wording where meat or fish looks like a whole piece but is made from combined pieces;
• the vegetable origin of refined oils and fats; or
• the word “nano” after an ingredient present as an engineered nanomaterial.

Other EU regulations establish specific requirements for food supplements, alcoholic beverages, honey, olive oil, fish, meat and foods intended for specific groups.

This is why the food category should be identified before the label is drafted. The European Commission’s Food Labelling Information System can help identify EU labelling indications for specific foods, although the applicable legal texts remain the authoritative source.

Start with the product information—not the packaging design

A label can only be as accurate as the product information used to prepare it.

Before writing the label, collect:

• the final recipe and product specification;
• current ingredient and supplier specifications;
• the composition of sauces, seasonings and other compound ingredients;
• allergen and cross-contact information;
• nutrition data;
• shelf-life and storage information;
• the packaging format and size;
• the countries and languages in which the product will be sold; and
• evidence supporting claims and other marketing statements.

Make sure that everyone is working from the same recipe and specification version. If a supplier changes an ingredient while the previous specification is still being used, the finished label may contain the wrong ingredients, allergens or nutrition values.

The label should also be reviewed again whenever the recipe, supplier, packaging, claims or target market changes.

Give the product its correct food name

The name of the food tells consumers what the product actually is. It is not necessarily the brand name or the largest wording on the front of the packaging.

Under Article 17 of Regulation (EU) No 1169/2011, the product should use:

1. its legal name, where one is defined;
2. otherwise, a customary name understood by consumers; or
3. otherwise, a descriptive name that explains the food’s true nature.

The name may also need to state that the food has been frozen, powdered, concentrated, smoked or otherwise treated when leaving this information out could mislead consumers.

A range name such as “Morning Energy” may work for branding, but it may not explain what the product is. Before approving the packaging, ask whether a consumer could identify the food without relying on the brand name or pictures.

For a deeper walkthrough of legal, customary and descriptive names, see Naming a food product for the EU market.

Turn the final recipe into an ingredient list

Ingredients are generally listed in descending order by weight, based on the amounts used when the food was manufactured. The list must appear under a heading that includes the word “ingredients.”

Preparing the list may require more than copying the recipe. A sauce, seasoning, flavouring or protein blend can contain several ingredients that also need to appear on the final label.

The review may also need to consider:

• compound ingredients;
• additives and their functional classes;
• flavourings;
• water and volatile ingredients;
• ingredients used in concentrated or dehydrated form; and
• specific names required for oils, fats and other ingredient categories.

Current supplier specifications are essential. A commercial recipe name such as “herb seasoning” does not provide enough information to create the consumer ingredient list.

Before approving the label, make sure every declared ingredient can be traced to the final recipe and a current supplier document.

Make the 14 regulated allergens impossible to miss

Allergen labelling mistakes can put consumers at risk and lead to product withdrawals or recalls. Under Annex II of Regulation (EU) No 1169/2011, food businesses must declare the following 14 allergen groups when they are used and remain present in the finished product:

• cereals containing gluten;
• crustaceans;
• eggs;
• fish;
• peanuts;
• soybeans;
• milk;
• specified nuts;
• celery;
• mustard;
• sesame;
• sulphur dioxide and sulphites above the specified concentration;
• lupin; and
• molluscs.

For prepacked food, the allergen name must be clearly emphasised within the ingredient list—for example, using bold type, a different font, style or background colour. Allergens inside compound ingredients must also be traced and declared.

Precautionary statements such as “may contain” should only be used when supported by a genuine cross-contact risk assessment. The European Commission provides further guidance on allergen labelling.

When is an ingredient percentage required?

You may have noticed that some ingredients appear with a percentage on food labels while others do not. This is regulated through QUID, which means the quantitative indication of ingredients.

A percentage is generally required when an ingredient or category of ingredients:

• appears in the name of the food;
• is normally associated with that name by consumers;
• is emphasised through words, pictures or graphics; or
• is essential for characterising the food and distinguishing it from similar products.

There are exceptions and specific calculation rules, so not every ingredient shown on the packaging automatically requires a percentage.

For example, if strawberries are used in the product name or prominently featured on a yoghurt package, the label may need to state the percentage of strawberries it contains. The product name, wording and packaging design must therefore be reviewed together. Naming choices that trigger QUID are covered in more detail in Naming a food product for the EU market.

The requirements are established in Article 22 and Annex VIII of Regulation (EU) No 1169/2011, with additional detail in the Commission’s QUID guidance.

What is the difference between “best before” and “use by”?

Most prepacked foods need either a best-before or use-by date, but the two dates do not mean the same thing.

A best-before date concerns the period during which the food retains its expected quality when stored correctly. A use-by date is used for foods that are highly perishable and may become unsafe after a short period.

The choice should be based on the product and its shelf-life assessment. It should not be selected simply because one phrase looks better on the packaging.

Storage instructions should support the conditions used to establish the date. The label may also need to explain how the product should be stored after opening.

If the recipe, production process, packaging or storage conditions change, the existing shelf-life decision may no longer apply. The European Commission provides further information on date marking and food-waste prevention.

Build the nutrition declaration from the finished product

Most prepacked processed foods need a nutrition declaration containing:

• energy;
• fat;
• saturates;
• carbohydrate;
• sugars;
• protein; and
• salt.

The values must generally be expressed per 100 g or 100 ml and shown in the required order. They can also be stated per portion or consumption unit when the applicable conditions are met.

Where space permits, the information should appear in a table with the numbers aligned. A linear presentation may be used where the packaging does not provide enough space.

The values can come from laboratory analysis, recipe calculations or generally established data. Whichever method is used, it should reflect the food that will actually be sold, including changes caused by processing, moisture loss and ingredient variation.

Declaring a nutrient does not automatically allow the company to make a claim about it. Statements such as “high protein” and “source of fibre” have separate legal conditions. See our free EU high-protein claim calculator and the European Commission’s guidance on nutrition labelling.

Who is responsible for the food—and where is it from?

A food label must make clear which business is responsible for the product in the EU.

This is generally the company under whose name the food is sold. If that company is not established in the European Union, the label will usually need to identify the EU importer instead. Listing only the non-EU manufacturer’s address may therefore not be sufficient.

Country-of-origin information is not required for every food. However, it may become mandatory for certain product categories or when leaving it out could give consumers the wrong impression about where the food comes from.

The complete packaging matters here. Flags, maps, place names and regional images can all suggest a particular origin—even when the label does not explicitly say “made in.”

If the product claims one origin but its primary ingredient comes from somewhere else, Implementing Regulation (EU) 2018/775 may require the label to explain that difference.

The front of the packaging counts too

Yes. The legal review should include more than the mandatory information on the back of the packaging.

Product names, claims, pictures, badges and other voluntary statements can all affect what consumers understand about the food. This includes:

• nutrition and health claims;
• “free from” statements;
• naturalness or purity claims;
• origin stories;
• sustainability statements;
• certification marks; and
• pictures that emphasise particular ingredients.

Under Article 7 of Regulation (EU) No 1169/2011, food information must be accurate, clear and not misleading.

A correct ingredient list cannot fix a front-of-pack image or headline that gives consumers the wrong impression. Review the product name, claims, pictures and smaller qualifying text together.

Nutrition and health claims are also subject to Regulation (EC) No 1924/2006 and their applicable conditions of use. For protein claims specifically, start with our guide to EU high-protein claim requirements.

Online product pages need food information too

When prepacked food is sold online, almost all mandatory food information must be available before the customer completes the purchase. The exception is the best-before or use-by date, which must still be available when the product is delivered.

The information can appear on the product page or through another clearly identified method that does not cost the customer extra. A small or unreadable picture of the packaging is not a reliable way to provide it.

The online listing should also match the product that will be delivered. A company may correct its physical label while an old ingredient list, allergen statement or product image remains on a retailer’s website.

Include the company website, retailer listings and marketplace pages in every label update. Someone should be responsible for removing obsolete product information after a recipe or packaging change.

These requirements are explained in Article 14 and the Commission’s guidance on distance selling.

One EU food label for 27 markets?

Not automatically.

EU rules harmonise many food-labelling requirements, but mandatory information must appear in a language that consumers in the country of sale can easily understand. Member States may require one or more official EU languages.

National rules can also add requirements in areas permitted by EU law. Product names, claims and common consumer expressions may not translate directly from one market to another.

Before entering another EU country, check:

• the required language or languages;
• national requirements for the food category;
• the responsible business or importer details;
• origin requirements; and
• whether the product name and marketing claims remain accurate in translation.

Translation should happen as part of the regulatory review, not after the original label has already been approved. See the Commission’s guidance on the language and presentation of food information.

Make the mandatory information readable

Mandatory food information must be easy to find and read. It cannot be hidden, covered or made difficult to see by other text, pictures or packaging elements.

The general minimum x-height is 1.2 mm. Where the largest surface of the packaging is less than 80 cm², the minimum is 0.9 mm.

Font size is only one part of legibility. The final review should also consider:

• contrast against the packaging;
• transparent or reflective materials;
• curved surfaces;
• seams, folds and lids;
• areas used for batch or date printing; and
• whether translated wording still fits.

Review the final-size design or a physical sample. Copy that looks readable on a large computer screen may become difficult to read when printed on the actual package.

The complete presentation requirements are summarised by the Commission under language and presentation of food information.

Final label approval checklist

Before the packaging is released, confirm that:

1. The label uses the final recipe and product specification.
2. The correct food category and additional requirements have been identified.
3. The name clearly describes the food.
4. The ingredient list matches current supplier information.
5. Allergens have been traced and emphasised correctly.
6. Ingredient percentages have been included where required.
7. The date and storage instructions match the shelf-life evidence.
8. The nutrition values reflect the finished product.
9. The responsible operator and origin information are correct.
10. Claims, pictures and product names do not mislead.
11. Languages and national requirements have been checked for every target country.
12. Online product information matches the physical label.
13. The final printed size is legible.
14. The approved recipe, specification and label versions have been recorded.

The label should be reviewed again whenever a supplier, ingredient, recipe, claim, package, country or sales channel changes.

Review your EU food label with rukola

Preparing an EU food label involves more than checking whether the mandatory list is present. The correct requirements depend on the product, its ingredients, claims, packaging and target markets.

With rukola, you can upload a label, product specification, recipe or website to identify applicable EU food requirements and review potential regulatory risks before launch.

Explore more guides in the rukola EU Food Law Guide.

Frequently asked questions

Primary sources

• Regulation (EU) No 1169/2011 on food information to consumers
• European Commission: Mandatory food information
• European Commission: Labelling guidance documents
• European Commission: Food Labelling Information System
• European Commission: Nutrition labelling
• European Commission: Distance selling
• Regulation (EC) No 1924/2006 on nutrition and health claims
• Implementing Regulation (EU) 2018/775 on primary-ingredient origin

Editorial note: This article was reviewed against the sources above on 24 July 2026. Product-specific EU legislation and national requirements may also apply. This guide provides general information and does not constitute legal advice.