Mandatory Food Label Information: The Full Checklist (EU)

Under Regulation (EU) No 1169/2011, mandatory food label information for most prepacked foods includes the food name, ingredients, emphasised allergens, QUID where required, net quantity, date marking, storage or use conditions, responsible business details, origin where applicable, instructions, alcoholic strength where relevant, and a nutrition declaration.

Regulation (EU) No 1169/2011, commonly called the Food Information to Consumers Regulation, establishes the central EU rules governing food information and labelling. It applies throughout the food chain where a business’s activities concern information supplied to final consumers, including food supplied to mass caterers. Product-specific EU legislation and justified national measures may impose additional requirements.

This checklist focuses on prepacked foods. Different rules apply to non-prepacked or loose foods, for which allergen information is mandatory at EU level while Member States may determine whether and how other information must be supplied.

What mandatory information must appear on an EU food label?

Key takeaway: Article 9 of Regulation 1169/2011 establishes the main mandatory particulars, but exemptions and additional product-specific rules must also be checked.

Most prepacked foods placed on the EU market must carry the following information, subject to the detailed conditions and exemptions in Regulation 1169/2011 and other applicable legislation.

The name of the food, net quantity and, for relevant alcoholic beverages, alcoholic strength must appear in the same field of vision. Mandatory information must also be visible, clearly legible and presented in a language easily understood by consumers in the Member State where the product is marketed.

Country variations

Regulation 1169/2011 harmonises the central EU framework, but Member States may introduce justified additional particulars for specified foods and may establish national measures in areas left open by EU law. Businesses should therefore verify the requirements of every country in which a product will be marketed.

For a broader explanation of the framework, see the complete guide to EU food labelling regulations.

What should the name of the food say?

Key takeaway: The food name must tell consumers what the product actually is; a brand, fantasy name or promotional description is not enough.

The correct name is normally the name prescribed by applicable EU legislation. Where there is no legal name, the business should use a customary name understood by consumers or a sufficiently clear descriptive name.

The description may need to identify the food’s physical condition or treatment where omitting that information could mislead consumers. Examples can include frozen, powdered, smoked, concentrated, reconstituted or previously frozen.

A product called “Mediterranean Garden” on the front of the pack may therefore still need a clear name such as “tomato and roasted vegetable pasta sauce”. The marketing name attracts attention; the food name establishes identity.

Before approving the name:

• Check whether legislation reserves or defines the product name.

• Confirm that the name matches the formulation and production process.

• Add a condition or treatment description where necessary.

• Compare the name with nearby images, claims and serving suggestions.

• Confirm that the overall presentation does not create a misleading impression.

How must ingredients and allergens be declared?

Key takeaway: Ingredients are generally listed in descending order by weight, while regulated allergens must be visually distinguished from the surrounding ingredients.

The ingredients list normally begins with a suitable heading containing the word “ingredients”. Ingredients are listed in descending order according to their weight when used in manufacture, subject to the detailed rules and exceptions in the Regulation.

Businesses must also review compound ingredients, additives, flavourings, processing aids and ingredients present in altered forms. The correct declaration depends on the ingredient’s legal status and function, not simply the wording used on a supplier specification.

For a deeper technical explanation, see how to write a compliant food ingredients list.

Allergen emphasis

Any substance or product listed in Annex II that causes allergies or intolerances and remains present in the finished food must be declared. In an ingredients list, the name of the allergen must be emphasised using a typeset that clearly distinguishes it, such as bold type, a different style or a contrasting background.

For example:

Ingredients: wheat flour, water, rapeseed oil, milk, yeast, salt, sesame seeds.

The emphasised word should identify the regulated allergen clearly. Simply highlighting the entire ingredient list, using an unclear abbreviation or relying only on a separate “contains” statement may fail to communicate the required information properly.

The detailed on-pack rules are covered in allergen labelling requirements for prepacked foods. Allergen risk assessment, cross-contact prevention and kitchen controls belong to operational allergen management rather than label mechanics.

What quantities must be shown?

Key takeaway: Labels usually need both the product’s net quantity and a QUID percentage for ingredients that are highlighted, named or essential to characterise the food.

Net quantity

Net quantity tells the consumer how much food is present, excluding packaging. It is normally expressed:

• In units of volume for liquid products.

• In units of mass for other products.

• Using recognised metric units such as litres, centilitres, millilitres, kilograms or grams.

The declared quantity should match the product specification and filling controls. Artwork approval cannot correct an inaccurate nominal quantity or weak production control.

QUID percentages

The quantitative ingredient declaration, or QUID, indicates the percentage of an ingredient or category of ingredients where required. It commonly applies when the ingredient:

• Appears in the name of the food.

• Is usually associated with that name by consumers.

• Is emphasised through words, pictures or graphics.

• Is essential to characterise the food and distinguish it from similar products.

A “strawberry yoghurt” will ordinarily need to state the percentage of strawberry. A vegetable soup package that prominently displays tomatoes may also trigger a QUID assessment.

The percentage is normally shown in or immediately beside the food name or in the ingredients list. The European Commission has published specific guidance to help businesses and authorities apply the QUID rules consistently.

Which dates and storage instructions are required?

Key takeaway: The label must use the correct date type and provide any storage or use conditions needed to maintain safety, quality and correct handling.

A use-by date is used for foods that are highly perishable from a microbiological perspective and may present an immediate danger to health after a short period. A best-before date concerns minimum durability and is generally associated with quality rather than an automatic safety cut-off.

Businesses must select the date type through a product-specific shelf-life assessment. They should not copy a competitor’s format or choose a date solely for commercial convenience.

See use-by and best-before dates explained for detailed date-marking guidance.

Storage instructions must be specific enough for consumers to preserve and use the product appropriately. Depending on the food, they may include:

• Refrigerated or frozen storage temperatures.

• Protection from heat, light or moisture.

• Refrigeration after opening.

• A time limit for consumption after opening.

• Defrosting or cooking conditions.

• Instructions not to refreeze.

The date, storage statement and validated shelf life should agree. A long best-before period supported by one storage condition cannot safely be paired with contradictory instructions elsewhere on the pack.

Whose business details and which origin must appear?

Key takeaway: A label must identify the responsible food business operator, while origin is required only where Regulation 1169/2011 or another applicable rule makes it mandatory.

The label must show the name or business name and address of the responsible operator identified under Article 8. For imported products, responsibility may fall to the importer established in the European Union.

Use a real, complete and serviceable address. A brand name, website, QR code or customer-service telephone number does not ordinarily replace the required name and address.

Country of origin or place of provenance

Origin is not a universal Article 9 requirement for every product. It becomes mandatory where omitting it could mislead consumers about the food’s true origin, particularly where the wording, imagery or overall presentation suggests another country. Specific origin rules also apply to certain food categories.

Where a food’s stated origin differs from the origin of its primary ingredient, Article 26(3) and Commission Implementing Regulation (EU) 2018/775 may require the primary ingredient’s origin to be stated or identified as different.

Read the specialist guide to country-of-origin labelling before using national flags, maps, regional imagery, “made in” wording or geographical marketing claims.

What must the nutrition declaration include?

Key takeaway: Most prepacked foods need a nutrition declaration showing energy, fat, saturates, carbohydrate, sugars, protein and salt per 100 g or 100 ml.

The mandatory nutrition declaration normally includes:

• Energy in kilojoules and kilocalories.

• Fat.

• Saturates.

• Carbohydrate.

• Sugars.

• Protein.

• Salt.

Values must be expressed per 100 g or 100 ml. They may additionally be presented per portion or consumption unit where the applicable conditions are met. The declaration should appear in a table with aligned figures where space permits; a linear presentation is permitted where space is insufficient.

Certain products are exempt under Annex V, so the correct question is not merely whether the product is prepacked. The team should confirm whether an exemption applies and whether any nutrition or health claim removes the practical ability to rely on it.

For calculation, order, presentation and exemptions, see the guide to the EU nutrition declaration.

How should mandatory information be presented?

Key takeaway: Correct information can still be non-compliant when it is hidden, too small, poorly contrasted or presented in the wrong language.

Mandatory information must be easily accessible and, for prepacked food, appear directly on the packaging or an attached label. It must be conspicuous, visible, clearly legible and not hidden, obscured, interrupted or overwhelmed by other text or graphics.

The general minimum x-height is 1.2 mm. For packaging whose largest surface is less than 80 cm², the minimum x-height is 0.9 mm. Member States may also require the information to appear in one or more official EU languages within their territory.

Review EU food label font-size and legibility rules before approving condensed text, curved labels, multilingual layouts or small packages.

Practical observation: many artwork problems arise during hand-offs. Formulation, regulatory, marketing, packaging and quality teams may each work from a different version. A controlled specification and formal sign-off process are therefore as important as the visual design itself.

Printable mandatory food label checklist

Key takeaway: A repeatable pre-print review should confirm legal content, source data, presentation and final artwork rather than checking wording alone.

Use this checklist before releasing artwork:

Product identity

• The correct legal, customary or descriptive food name is present.

• Any necessary treatment or physical-condition description is included.

• The name agrees with the formulation, claims and imagery.

Ingredients and allergens

• The ingredients list uses the correct descending order.

• Compound ingredients, additives and flavourings are declared correctly.

• Every applicable Annex II allergen has been identified.

• Allergen names are clearly emphasised.

• Any required QUID percentage is included.

Quantity, date and storage

• Net quantity uses the correct unit and matches the product specification.

• The correct best-before or use-by format is used.

• Storage conditions are clear.

• After-opening instructions are included where needed.

• Instructions for use prevent foreseeable misuse.

Business, origin and category requirements

• The responsible operator’s name and address are complete.

• Origin or provenance is declared where required.

• The primary ingredient origin rule has been assessed.

• Alcoholic strength is shown where applicable.

• Product-specific and Annex III particulars have been checked.

Nutrition and presentation

• The nutrition declaration is required or a documented exemption applies.

• Values, units, order and format are correct.

• Mandatory information is legible and sufficiently contrasted.

• Font-size requirements have been checked.

• The correct market language or languages are used.

• The final printer’s proof matches the approved controlled artwork 
  

Get every food label right before printing

Key takeaway: Effective food labelling control combines regulatory knowledge with controlled specifications, documented review and competent final approval.

Spanish Compliance Institute’s Food Labelling Regulations Training is designed for professionals who create, review or approve food labels. It covers the practical application of Regulation 1169/2011, including mandatory particulars, ingredients, allergens, date marking, nutrition information and common approval risks.

Use the checklist above as the starting point for a documented label-review process rather than relying on informal visual checks.

Sources and Methodology

Key takeaway: This article uses EU legislation and official European Commission guidance as its principal evidence base.

This article was prepared by reviewing the target search intent, the mandatory-particulars framework and current official guidance. The main sources consulted were:

• Regulation (EU) No 1169/2011 on food information to consumers, including Article 9 and the relevant annexes.

• European Commission guidance on mandatory food information.

• European Commission guidance on the language, presentation and legibility of food information.

• European Commission guidance on nutrition labelling, QUID and origin declarations.

• Codex Alimentarius General Standard for the Labelling of Pre-packaged Foods, CXS 1-1985, used as an international reference rather than a substitute for binding EU law.

This article provides general professional guidance and is not legal advice. Product-specific EU legislation and national rules may impose additional or different requirements.