Food labelling and composition

Labelling of Products

Information about the labelling of food and it's composition.

Labelling of Alcoholic Drinks

Alcoholic drinks, which contain more that 1.2% alcohol must be labelled as such. In fact, the specific alcohol content must be stated on the packaging in the form of "Alcohol X%" or "Alc X%". This must also be given to drinks sold in pubs and restaurants.

Labelling of Genetically Modified Foods

Genetic modification is where genes in an organism are allowed to carry information and instructions for a particular feature using biotechnology.

This technology has been used in a number of different ways to aid food manufactures and suppliers. Some of these features include an extended storage life or nutritional value of food.

The Food Standards Agency recognises that not everyone will want to buy GM foods, however carefully they have been assessed for safety. All foods that contain GM food must be labelled accordingly.

For more information on the sales, testing and safety of GM foods, visit the

Food Standards Agency website

Labelling of Organic Foods

All organic produce must only contain food, which has been farmed organically. This means not using fertilisers or pesticides, which have not been approved to be organic. It also means that the land, on which the food has been grown, has been farmed organically during the conversion period (normally two years). Only then can a product be sold as organic.

Manufacturers of organic food are permitted to use some approved non-organic products, so long as 95% of the ingredients are, in fact organic.

If the organic ingredients make up only 70-95% of a particular product, it may NOT be labelled an organic product. However, the organic ingredients may be specified on the packaging.

Labels on food sold, as 'organic' must indicate the organic certification body that the processor or packer is registered with. The labels must include a code number, and the name or trademark of the certification body may also be shown.

It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form.

Food Allergies

The government has now made it a compulsory feature of all food packaging, including that of alcoholic drinks, to ensure that all consumers are provided with a comprehensive list of ingredients. This allows the consumer to check for any of the following food components that they want to avoid, in particular, in the event of specific allergies:

• cereals containing gluten
• crustaceans
• eggs
• fish
• peanuts
• soybeans
• milk and dairy products (including lactose)
• nuts and nut products
• sesame seeds
• sulphite at concentration of at least 10mg/kg and products thereof

Components of compounds that make up less that 25% of a particular final product must also be listed.

However, the European Commission suggests that in the following cases, full lists of ingredients need not be listed:

• compound ingredients making up less than 5% of the finished product
• sauces and Mustards making up less than 5% of the finished product
• herbs and Spices in mixtures of Herbs and Spices which make up less than 2% of the finished product

Contact Details

For more information please contact Environmental Health

Telephone:0121 704 6833

Email: environmentalhealth@solihull.gov.uk

Last reviewed 20.02.07