Business Resources
Quantative Ingredients Declarations Explained
The Food Labelling (Amendment) Regulations 1998 and the Food Labelling (Amendment) (No 2) Regulations 1999 to provide for the quantity of certain ingredients or categories of ingredients to appear on food labelling.
What is covered by the requirements?
The quantity of an ingredient (or category of ingredients) should be indicated where:-
- It appears in the name of the food or is usually associated with that name by the consumer
- It is emphasised on the labelling in words, pictures or graphics
- It is essential to characterise or distinguish a food.
Are there any exemptions?
Exemptions are provided for:-
- Food which is not prepacked
- Food prepacked on the premises from which it is sold. (Pre-packed for Direct Sale)
- Where a drained net weight is indicated
- Where the ingredient is a flavouring present only in small quantities
- Where the quantity of the ingredient present does not govern consumer choice as it is not essential to characterise or distinguish the food
- Mixed fruit, nuts, vegetables, spices and herbs, indicated as "in variable proportions" where no one predominates
- The quantity of sweeteners and/or sugar where the statement "with sweeteners", or "with sugar and sweeteners" is required to appear with the name of the food
- Where the quantity of vitamins and minerals appears in a nutritional declaration.
How should I indicate the quantity?
The quantity should be expressed as a percentage (%) of the total weight and appear either:-
- In the ingredients list next to the ingredient (or category of ingredients) in question, or
- In or next to the name of the food.
Normally the percentage will be calculated at the time the ingredient is used in the preparation of the food. However special rules apply where foods loose moisture following heat or other treatment when the declaration should be expressed as a percentage of the weight of the final product, (e.g. Cooked Meat Products, Cakes, Biscuits, Cured Meats).
Example calculations:
The fish content of a Fishfinger would be calculated as:
| Ingredients | Weight | Formula |
| Fish | 70g | |
| Batter | 20g | |
| Crumb | 20g | |
| Total Before Frying | 110g | |
| Frying Oil Taken Up | 7g | |
| Total Mixing Bowl | 117g | |
| Water Lost During Frying | 5g | |
| Total of Ingredients | 112g | 70g x 100 Divided by 112g = 62.5% |
The butter content of a "butter cookie" (which loses moisture during baking), would be calculated as:
| Ingredients | Weight | Formula |
| Flour | 100g | |
| Sugar | 35g | |
| Butter | 50g | |
| Eggs | 10g | |
| Total Mixing Bowl | 195g | |
| Total After Baking | 169g | 50g x 100 Divided by 169g =29.6% |
Are there any special provisions for Meat Products?
Yes. These are laid down in the Meat Products (England) Regulations 2003.
Note: These Regulations also require a QUID declaration for meat products sold loose.
A separate leaflet is available explaining these Regulations and how to calculate QUID for meat products.
Are there any other special rules?
There are special rules for:-
- Products sold dehydrated.
- Ingredients re-hydrated during manufacturing.
- Volatile ingredients.
- Special emphasis claims which require nutritional labelling.
- Dietary supplements where relevant ingredients are qualified elsewhere in the labelling.
- Certain products covered by the Jam and Similar Products Regulations 2003, Fruit Juices and Fruit Nectars (England) Regulations 2003 and Spreadable Fats (Marketing Standards) (England) Regulations 1999.
If you have any queries about the application of these regulations to your products please contact the Trading Standards Service for advice before producing revised labelling.
This advice is designed to provide basic guidance to traders. It is not a complete or authoritative statement of the law. For further assistance on this or any other Trading Standards legislation, please contact your nearest office.
