Required Report - public distribution

**Date:** 1/17/2008

**GAIN Report Number:** CH8004

CH0000

**China, Peoples Republic of**

**FAIRS Subject Report**

**China Notifies Draft Nutrition Labeling Regulation**

**2007**

**Approved by:**

![](media/image1.wmf)Mark Petry

U.S. Embassy Beijing

**Prepared by:**

Wu Bugang

**Report Highlights:** China recently published a second draft food
nutrition labeling regulation that contains changes that would impact
domestic and foreign manufacturers. The first draft was submitted for
domestic comment (GAIN CH7074) and subsequently dually notified to the
WTO as G/TBT/N/CHN/313 and G/SPS/N/CHN/102 with substantial additional
changes. Food nutrition labeling regulations are de facto mandatory for
all packaged food sold in China and this draft contains changes that
could require alterations to existing labeling content and format. This
report contains an UNOFFICIAL TRANSLATION that should be used for
reference purposes only.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Beijing \[CH1\]

\[CH\]

**Summary**

China recently published a second draft food nutrition labeling
regulation that contains changes that would impact domestic and foreign
manufacturers. The first draft (GAIN Report CH7074) was published for
the solicitation of comments from domestic Chinese food manufacturers
and industry. A second version was later published that incorporated
these comments. The second version was dually notified to the WTO as
G/TBT/N/CHN/313 and G/SPS/N/CHN/102 with substantial additional changes.
The deadline for official comments to the WTO was January 13, 2008.

Food labeling is not mandatory in China. Thus, this regulation will not
be mandatory for domestically produced or imported food. However, if any
food label is used on food packaging in China, it must adhere to
officially promulgated food labeling regulations. As such, for many
products this regulation is a de facto mandatory regulation (see Article
6 of draft). The implementation of this regulation is expected to have
trade impacts.

BEGIN TRANSLATION

**The Regulation for Food Nutrition Labeling**

#### (Draft version for soliciting comments)

**Chapter I General Provisions**

**Article 1** This Regulation is hereby formulated with a view to
guiding and standardizing the food nutrition labeling, ensuring the
nutrition quality of food, and protecting consumer health. It is based
on the Food Hygiene Law of P. R. China.

**Article 2**  All prepackaged food products with a nutrition label that
are sold within the territory of the People\'s Republic of China must
comply with this regulation unless otherwise regulated by other State
laws, administrative regulations and standards.

**Article 3** The State encourages food manufacturers to label nutrition
information in accordance with this regulation. The Ministry of Health
will formulate a list of food varieties and categories that are subject
to mandatory nutrition labeling at a later time based on implementation
of this regulation.

**Article 4**  \" Food nutrition label \" as defined by this Regulation
refers to a statement on food nutrition characteristics to consumers,
which include

1.  Nutrition ingredients

2.  Nutrition claims

3.  Health related claims

**Article 5**  Nutrition ingredients refer to ingredients that are good
for human health, including nutrient, water, dietary fiber and other
functional ingredients.

**Article 6** Following nutrition information must be indicated on the
food nutrition label when a food manufacturer decides to label nutrition
content and health claims about one nutrient:

1.  Energy

2.  Protein

3.  Fat

4.  Carbohydrate

**Article 7** Food manufacturers may label following nutrition
ingredients on the food nutrition labels:

1.  Energy

2.  Protein

3.  Fat (saturated fatty acid, unsaturated fatty acid, mono-unsaturated
    fatty acid, multi-unsaturated fatty acid, trans fat)

4.  Cholesterol

5.  Carbohydrate

6.  Sugar

7.  Dietary fiber (soluble dietary fiber and insoluble dietary fiber)

8.  Vitamin: vitamin A (β-carotene), vitamin D, vitamin E, vitamin K,
    vitamin B~1~ (thiamine), vitamin B~2~ (riboflavin), vitamin B~6~,
    vitamin B~12~, vitamin C, nicotinic acid, folic acid, pantothenic
    acid, choline, biotin.

9.  Minerals: Sodium, calcium, potassium, magnesium, phospharus, iron,
    zinc, iodine, selenium, copper, chromium, manganese, molybdenum

The above nutrition ingredients must not change their names.
Nutrition-enhanced food should also be labeled with content of enhanced
nutrition.

**Article 8** The content of nutrient should be labeled in actually
"value" per 100 mL, per 100g and /or per serving. The nutrition content
can also be labeled as its percentage to the nutrient reference value
(NRV).

**Article 9** The definition of nutrient, label, and the review or
judgment of valve should comply with "Labeling Practice for food
nutrition label" .

**Article 10** In one of below cases, the nutrition information might
not be labeled.

1.  Daily food serving less than 10g.

2.  Raw meat, raw fish, raw vegetable and fruit.

3.  Food which total packaged area is less than 100cm^2^.

4.  Food made on the spot.

5.  Alcoholic content is greater than 0.5%.

6.  Other requirements allowed.

**Article 11** Nutrition claims include:

1.  Content claim: refers to claims about the level of energy or
    nutrients contained such as "originates from", "contains",
    "provides", "high", "rich in", "low" or "extreme low", "free from"
    or "zero".

2.  Comparative claim: refers to claims about the comparative levels of
    more than two nutrients or energy values in food, such as
    "reducing", "less than", "lower than", "increasing", "adding",
    "greater than", "higher than", etc.

3.  Identity claim: refers to nutrition identity of food ingredients,
    such as "fortified", "rich in fiber", "fat free", "lean", etc.

**Article 12** Nutrition claims should comply with "Guidance for
Nutrition and Health Claims".

**Article 13** Comparative claims should indicate variations in folds or
mass percentage and the actually content which less or higher than that
of standard food or reference valve should no less than 25 percent.

**Article 14** The standard food or reference value for comparative
claims should conform to following requirements.

1.  The standard food for comparing should be well known, and should be
    the same kind of food with different processing or with various
    forms.

2.  The reference value for comparing only refers to nutrients involved
    in nutrient reference value (NRV).

**Article 15** Claims should be true**,** objective, and should not
exaggerate the nutritional function.

**Article 16** health claims refer to suggestions or instructions about
food or food ingredients and their relation to human health, including:

1.  Nutrition function claim: refers to claims that a nutrition
    ingredient that may maintain body growth, development, and
    physiological functions.

2.  Claims on reducing the risk/accidence of chronic disease: refer to
    claims that a food or food ingredient can reduce risk of occurrence
    and development of a chronic disease.

3.  Other functional claims: refer to claims that a food or nutrition
    ingredient has special health functions for human health.

**Article 17** Nutrition function claims should comply with the
following requirements:

1.  The function of the claimed nutrition ingredient should be
    science-based and with nutrient reference value (NRV);

2.  The content of the claimed nutrient is notable and complies with the
    requirements in Part III of the Guidance for Nutrition and Health
    Claims;

3.  The terminology should comply with Part IV of the Guidance for
    Nutrition and Health Claims.

**Article 18** Any labeling or claims should not change the terminology
about the health claims or imply disease-curing functions in any form of
graphs or symbols.

**Article 19** Terminology about health claims should be scientific,
standardized, accurate and easy for consumer to judge, choose, and
consume independently. In order to keep the scientific progress and the
actual request, the content of nutrition claim shall be formulated and
published by the Ministry of Health.

**Article 20** The format of nutrition label for prepackaged food should
conform to the following requirements.

1\. The nutritional facts must be indicated in a "square table". The
square for nutritional facts can be any size and can be placed vertical
to the baseline of the package. Recommended format is described in part
six of the "Labeling Practice for Food Nutrition Label".

2\. Label of nutritional facts must be placed in the eye-catching
position on the package.

3\. In case the main area for labeling is less than 20 square
centimeters or the package size is too large, labels can be placed in
horizontal form.

4\. The background color, font and style of the labeling should clear
and is easy to read, but the character size for nutritional fact content
and health claims must not greater than the product name.

5\. In case there is outer package (or large-sized package), nutritional
facts can be placed on the outer package but the minimum package must be
labeled with weight.

**Article 21** The nutrition labels should use Chinese characters. If a
foreign language is used on the label, it should correspond to the
Chinese version. The size of the foreign language should not be greater
than the Chinese.

**Article 22** Food manufacturers should indicate nutritional components
on the nutrition labels of their products and should be obliged to guide
the consumers to form a healthy diet.

**Article 23** Food manufacturers should be equipped with specialized
persons who are responsible for making and reviewing the nutrition
labels. Ex-factory testing or measuring of nutrition components should
be done and the food can be released only after it has passed the
compliance test. In case a food does not comply with the labeling
content, the manufacturer should re-test the product or take necessary
correction measures in the course of processing.

**Article 24** The testing of food nutrition facts can be done by the
manufacturer or by a third party. If the manufacturer is capable for
testing, its testing equipment or instruments should be inspected
regularly or maintained in time and should always be in good conditions
to ensure accuracy of the testing data. The original record of the
testing should be kept complete, intact, and authentic. All testing
records and reports must be kept for at least two years for the purpose
of verification and traceability.

**Article 25** The food manufacturers and suppliers of raw materials
should ensure certain technological investment and reinforce the
construction of a food nutrition testing system. They should establish
and perfect the testing and monitoring on key segments like raw
material, processing and finished product related to food nutrition
quality and should establish a recall system for unqualified foods
failing nutrition labeling.

**Article 26** The "Labeling Practice for Food Nutrition Label" and
"Guidance for Nutrition and Health Claims" are formulated and issued by
the Ministry of Health.

**Article 27** This regulation shall come into force on xxx 2007. In
case any labeling and claims about food nutritional facts are not
compliant with the regulation, the regulation should prevail.

**Article 28** The Ministry of Health should be responsible for the
interpretation of this regulation.

**Appendixes**

1.  Labeling Practice for Food Nutrition Label

2.  Guidance for Nutrition and Health Claims

3.  Nutrient Reference Value for Chinese Food Labeling.

**Appendix 1**

**Labeling Practice for Food Nutrition Label**

This appendix stipulates the definition, analytical methods, conversion
coefficient, labeling methods of nutrients, allowable variations, and
recommended forms of nutrition labels about energy and nutrients
involved in the Regulation for Food Nutrition Labeling.

**I Terms and Definitions**

**A. Food and food composition**

1.  **Prepackaged foods**: refer to foods directly provided to consumers
    after having been packed in certain quantity, or put (poured) into
    containers.

2.  **Food composition**: refers to all ingredients contained in a food
    product.

3.  **Nutritional component**: refers to ingredients in food that are
    beneficial to health, including nutrient, water, dietary fiber, and
    other functional ingredients.

4.  **Nutrient**: refers to the substances with special physical
    function and which are essential for maintaining the growth,
    development, activity, reproduction, and normal metabolism of body.
    If lacking of such substances, it may bring about adverse
    biochemical and physical effects on human body. These nutrients
    include five categories, namely protein, fat, carbohydrate, mineral
    and vitamin.

5.  **Energy:** refers to energy produced by protein, fat, and
    carbohydrate during metabolism of human bodies, which is measured in
    kJ or J. The conversion coefficient and formula are as follows:

> Energy (kJ) = 17\*protein(g) + 17\*carbohydrate(g) + 37\*fat(g)
>
> When a food contains ethanol (alcohol), organic acid, or dietary
> fibers, it can also produce energy as indicated in Table 1. The
> conversion coefficient and formula are as follows:
>
> Energy (kJ) = 17\*protein(g) + 17\*carbohydrate(g) + 37\*fat(g) +
> 13\*organic acid(g) + 29\*ethanol (alcohol)(g) + 8.5\*dietary fiber(g)

Table 1, Energy conversion coefficient of nutrients in food

  -------------------------------------------- --------------------------
  Ingredient                                   KJ/g\*

  Protein                                      17

  Fat                                          37

  Carbohydrate (available)                     17

  Ethanol (alcohol)                            29

  Organic acid                                 13

  Dietary fiber                                8.5
  -------------------------------------------- --------------------------

6.  **Protein:** an organic compound containing nitrogen, protein is
    composed of amino acid. Protein content in food can be calculated by
    multiplying the total nitrogen content in food and the conversion
    coefficient or by the total amount of all amino acids in food. After
    the total nitrogen amount is determined, the conversion coefficient
    and formula of protein content in food are as follows:

> Protein (g/100g) + total nitrogen amount (g/100g)\* conversion
> coefficient. For processed or formula foods that use complex
> ingredients, a unified conversion coefficient of 6.25 is applicable.
>
> Table 2 Nitrogen Conversion Coefficients for Different Foods

  ------------------ ------------- ----------------------- ------------- ---------------
  Food               Conversion    Food                    Conversion    
                     coefficient                           coefficient   

  Wheat                            Egg                                   

  Whole wheat powder 5.83          Whole egg                             6.25

  Wheat bran         6.31          Yolk                                  6.12

  Malt               5.80          Egg white                             6.32

  Malt powder        5.70          Meat and fish                         6.25

  Oats               5.83          Animal gelatin                        5.55

  Barley, rye powder 5.83          Milk and dairy product                6.38

  Millet             6.31          Casein                                6.40

  Corn               6.25          Human milk                            6.37

  Rice and rice      5.95          Beans                                 
  powder                                                                 

  Nut, seed                        Soybean (yellow bean)                 5.71

  Brazilian nut      5.46          Other beans                           6.25

  Peanut             5.46                                                

  Almond             5.18                                                

  Other nuts, such   5.30          Other foods                           6.25
  as walnuts,                                                            
  hazelnuts                                                              
  ------------------ ------------- ----------------------- ------------- ---------------

Source: China Food Component Table 2002

7.  **Fat and fatty acid**

> Due to different testing methods, fat can be indicated by crude fat or
> total fat. Both can be labeled as "fat" on the nutrition labels.
>
> **Crude fat**: generic term for chemical compounds in food that are
> soluble in solvent (ether or petroleum benzin) but insoluble in water.
> In addition to triglyceride, they also include phospholipid, sterol,
> and coloring, etc. Crude fat can be determined through sorbite
> extraction method or Luogao method.
>
> **Total fat**: refers to fat content in foods as determined and
> measured through total amount of single fatty acids.
>
> **Fatty acid**: refers to generic term of xxx, which combines with
> glycerol to become fat. Fatty acid is classified into saturated fatty
> acid and unsaturated fatty acid.
>
> **Saturated fatty acid** (or saturated fat): refers to fatty acid
> whose carbon chains are free from double bonds, such as palmic acid
> and stearic acid.
>
> **Unsaturated fatty acid** (or unsaturated fat): only refers to CIS
> forms. Of which, mono-unsaturated fatty acid refers to the total fatty
> acids whose carbon chains contain a double bond, and poly-unsaturated
> fatty acid refers to the total fatty acids whose carbon chains contain
> more than two double bonds.
>
> **Trans fatty acid** (or Trans fat): refers to total amount of
> unsaturated fatty acids that contain one or more than one
> non-conjugated trans double bonds.
>
> **Measuring of fatty acid**
>
> The content of fatty acid in food is labeled in g/100g. If internal
> standard method or external reference method is used to determine
> fatty acid, the content of total fafty acid in food refers to the
> total amount of various single fatty acids. When sorbite extraction
> method is used to determine crude fat, the following formula can be
> applicable to determine the content of total fatty acid in food.
>
> Total fatty acid (g/100g) = crude fat (g/100g) in food\*conversion
> coefficient
>
> Table 3 Fatty Acid Conversion Coefficient in Different Foods

  ----------------------- ------------- ---------- ----------------- -------------------
  Food name               Conversion               Food name         Conversion
                          coefficient                                coefficient

  Wheat, barley, and rye                Beef                         0.916
                                        (lean)                       

  Whole wheat             0.720         Beef (fat)                   0.953

  Wheat flour             0.670         Mutton                       0.916
                                        (lean)                       

  Wheat bran              0.820         Mutton                       0.953
                                        (fat)                        

  Oat                     0.940         Pork                         0.910
                                        (lean)                       

  Rice                    0.850         Pork (fat)                   0.953

  Beans                                 Poultry                      0.945

  Soybean and products    0.930         Brain                        0.561

  Other beans             0.775         Heart                        0.789

  Fruit and Vegetables    0.800         Kidney                       0.747

  Avocado                 0.956         Liver                        0.741

  Tree nut                0.956         Milk and                     0.945
                                        dairy                        
                                        products                     

  Peanut                  0.951         Egg                          0.830

  Lotus seed              0.930         Fish                         

  Edible oil              0.956         Fish meat                    0.900
                                        (rich in                     
                                        fat)                         

  Oil (other than coconut 0.956         Fish meat                    0.700
  oil)                                                               

  Coconut oil             0.942                                      
  ----------------------- ------------- ---------- ----------------- -------------------

Source: China Food Component Table 2002

8\. **Carbohydrate:** generic name for sugar, oligose, and amylose
combined and an important nutrient for energy provision.

Sugar: refers to all types of monose and diose, such as glucose,
sucrose, etc.

> Oligosaccharide (or oligose): refers to carbohydrates with a
> polymerization degree between 3 and 9.
>
> Polysaccharide: refers to carbohydrates with a polymerization degree
> no less than 10, including starch and non-starch polysaccharides.
>
> Non-starch polysaccharide (NSP): refers to all plant polysaccharides
> other than starch.
>
> Calculation of carbohydrate: carbohydrates in food can be measured by
> using subtraction or addition.
>
> Subtraction: assume the quantity of food is 100, subtract quantities
> of protein, fat, and water and remaining is carbohydrates. This
> subtraction includes dietary fibers which should be subtracted when
> measuring engery.
>
> Addition: total amount of starch and sugar combined and applicable to
> only regular foods.

9\. **Dietary fiber**: refers to edible parts of a plant or
carbohydrates with

> polymerization degree of more than 3 and lignin that are indigestible
> by small intestine of human body but have health effect on human,
> including fibrin, semifibrin, pectin, inulin, etc. Dietary fibers or
> dietary fiber monomers can be determined through national
> standard-Determination of Non-soluble Dietary Fibers in Food
> (GB5009.88-2003) or the following methods:

-   AOAC 985.29 Total Dietary Fibers in Food --Enzyme Weighing Method

-   AOAC 991.43 Total Soluble and Non-soluble Dietary Fibers in
    Food-Enzyme Weighing Method, MES-TRIS Buffer Solution.

-   AOAC 992.16 Total Dietary Fiber-Enzyme Weighing Method

-   AOAC 993.21 Total Dietary Fiber in Food with Starch Content No More
    than 2 percent-Non-enzyme Weighing Method

-   AOAC 994.13 Total Dietary Fiber (value of neutral sugar, uronic acid
    residue, and Klason lignin), Gas Chromatography, Color Comparison,
    and Weighing Method

-   AOAC 997.08 Levan in Food Products-Ion Exchange Chromatography
    Method

-   AOAC 999.03 Determination of Total Levan in Food

-   AOAC 2000.11 Glucose in Food-Ion Exchange Chromatography Method

-   AOAC 2001.02 Determination of Trans Low Oligomeric Galactose in
    Certain Foods-Ion Exchange Chromatography Method

-   AOAC 2001.03 Determination of Total Dietary Fibers (including
    resistant maltodextrin) in Certain Foods-Enzyme Weighing Method and
    Liquid Chromatography Method

-   AOAC 2002.02 Starch and Resistant Starch in Plant Substance-Enzyme
    Digestion Method

-   Englyst Method on Determination of Dietary Fiber (non-starch
    polysaccharide), Color Comparison Method

10\. **Nutritional fortification substance**: refers to food additives
being added to food

> to enhance nutrition components. The food additive are considered
> natural nutrients that are natural or made through synthetic methods

**B. Value and rounding**

1\. **Nutrient reference values** (NRV): refers to reference standards
used to compare

> content of food nutrients labled on the food nutrition labels, which
> serve as reference guidance or nutrition statement for consumers when
> they are choosing a food product. The formulation of NRV is based on
> recommended nutrient intake (RNI) and adequate intake (AI) for Chinese
> citizens (see Appendix 3 for details).

2\. **Numerical value:** refers to a number a variety, such as "3" of
3m, "5"of 5kg.

**C. Effective numeral:** For numerical values without decimal and end
with a number of zeros, effective numeral refers to the number of the
numeral of counting from the most left of non-zero digit to the right
minus the number of insignificant zero. For other decimal system bit,
significant digit is referred to the number of the digit of counting
from the most left of non-zero digit to the right. Example, 35000, if
there are two insignificant zeros, the effective numeral is 3, and may
be present as 350×10^2^; if there are 3 insignificant zeros, the the
effective numeral is 2, and may be present as 35×10^3^.

**D. Designated numeral**

1\. The interval of rounding off is designated as 10-ⁿ (n is a positive
integer), or the numerical value is designated to rounding off to n
decimal.

2\. The interval of rounding off is designated as 1, or the numerical
value is designated to rounding off to single numeral;

3\. The interval of rounding off is designated as 10ⁿ (n is a positive
integer), or the numerical value is designated to rounding off to 10ⁿ
numeral (n is a positive integer), or the numerical value is designated
to rounding off to 10, 100, or 1000 numerals.

**E. Rounding increment:** one mode of determining the retain numerals
of rounding off. Once the numerical value of rounding off is determined,
the value of rounding off should be the integer times of the numerical
value.

> Example 1. If interval of rounding off is 0.1, the values of rounding
> off should be selected from the integer times of 0.1, and equivalent
> to rounding off to 1 decimal.
>
> Example 2. If interval of rounding off is 100, the values of rounding
> off should be selected from the integer times of 100, and equivalent
> to rounding off to 100 numeral.

**II Analysis of nutrition component**

The data on the food nutrition label may be obtained from direct
analysis and calculation. The testing method and sampling principles for
direct analysis should comply with GB/T5009.1-2003. In other words,
national standards are prioritized methods. In case there is no national
standard in place, AOAC recommended method may be employed. Other
methods that have been verified and cited from authoritative
publications or that have been recognized by common knowledge can also
be used. \\

Calculation on nutrition component is achieved on the basis of the
mixture ratio of food ingredients or on other definite data such as
recognized food nutrition data, or composition data of like food

**III Labeling of food nutrition component**

Labeling of food nutrition component refers to a description on the name
and content of various nutrients in the food. Label of food nutrition
component should use the quantity of each nutrient in 100 g (mL) food or
per serving. If NRV is referenced, the percentage of nutrient quantity
in per serving or in 100g (mL) food to the NRV is employed.

A. Labeling of energy and macronutrient

1\. Energy: labeled in kJ or J

2\. Protein: indicated in "gram" (g)

3\. Fat: labeled in "gram" (g). If the nutrition claim involves
classified fatty acid, the

content of classified fatty acid should be labeled.

Fat ........... (g)

Saturated fatty acid ... (g)

Unsaturated fatty acid ... (g)

Trans fatty acid ... (g)

4\. Carbohydrate: labeled in "gram" (g). Sugar: indicated in "gram" (g).

For example: Carbohydrate .......(g)

Or Carbohydrate ....(g)

Of which, sugar ...(g)

5\. Cholesterol : labeled in "mg"

B. Labeling of Calcium and other minerals

Calcium: labeled in "mg"

Sodium: labeled in "mg" or "g".

Other minerals: labeled in "mg" or "g".

C. Labeling of vitamins

1\. Vitamin A is labeled in *μ*g RE

> Conversion formula between carotene and vitamin A is as follows:
>
> Vitamin A (*μ*gRE) = β-carotene (*μ*g)/6
>
> Total vitamin A in food (*μ*g RE) = vitamin Q (*μ*g RE) + 1/6
> β-carotene (*μ*g)

2\. Vitamin E is labeled in α-TE or mg.

> Vitmin E exists in many forms in food., such as α-tocopherol,
> β-tocopherol, γ-tocopherol, δ-tocopherol and corresponding triene
> tocopherol, of which α-tocopherol is most active and if total vitamin
> E in food is expressed in α-tocopherol , the following formula
> applies: α-TE (mg) = α-tocopherol (mg) + 0.5\*β-tocopherol + 0.1\*
> γ-tocopherol (mg) + 0.3\*triene tocopherol (mg)
>
> 3\. Folic acid: labeled in (*μ*g) or *μ*g DEF. Because absorbing and
> utilization levels of natural folic acid in food and synthetic folic
> acid existed in fortified food and food supplements, the following
> formula is used to calculate the total folic acid in food:
>
> Total folic acid in food (*μ*g DEF) = natural folic acid + 1.7\*folic
> acid supplement (*μ*g)

4\. Nicotinic acid: labeled in mg or mg NE. The following formula is
used to

calculate total nicotinic acid:

Total nicotinic acid (mg NE) = nicotinic acid (mg) + tryptophan (mg)/60

5\. Other vitamins: labeled in mg or *μ*g

D. Labeling of other components

Definition and analytical method for dietary fiber:

> AOAC 985.29 and AOAC 991.43 are main testing methods, the labeling
> method is "dietary fiber ... (g), or can be labeled in total dietary
> fiber, soluble dietary fiber, non-soluble dietary fiber; if other AOAC
> testing methods are used to test single dietary fiber, the single
> dietary fiber can be labeled, for example, "dietary fiber (measured in
> xxx) ...(g).
>
> Dietary fiber ......(g)
>
> Or soluble dietary fiber ....(g)
>
> Or Dietary fiber (measured in insulin.
>
> ..... (g)

**IV Expression of nutrition component value**

**1. Interval of rounding off**

> One way to express rounding and numerals retained. Rounding intervals
> of nutrition components on nutrition labels are as follows:

Table 4 Rounding Intervals for Nutrition Components

  --------------- ------------ ----------- ------------- ------------ -----------
  Energy and      Expression   Rounding    Energy and    Expression   Rounding
  nutrient        unit         interval    nutrient      unit         interval

  Energy and                               Folic acid    *μ*gDFE      0.0
  macronutrient                                                       

  Energy          kJ           1           pantothenic   Mg           0.01
                                           acid                       

  Protein         g            0.1         Biotin        *μ*g         0.1

  Fat             g            0.1         sinkaline     Mg           0.1

  Saturated fatty g            0.1         Mineral                    
  acid                                                                

  Cholesterol     mg           1           Calcium       Mg           1

  Carbohydrate    g            0.1         phosphorus    Mg           1
  (sugar)                                                             

  Dietary fiber   g            0.1         potassium     Mg           1

  Vitamin                                  Sodium        Mg           1

  Vitamin A       *μ*gRE       1           magnesium     Mg           1

  Vitamin D       *μ*g         0.1         Iron          Mg           0.1

  Vitamin E       mg α-TE      0.01        Zinc          Mg           0.01

  Vitamin K       *μ*g         0.1         Iodine        *μ*g         0.1

  Vitamin B1      mg           0.01        Selenium      *μ*g         0.1

  Vitamin B2      mg           0.01        Copper        Mg           0.01

  Vitamin B6      mg           0.01        Fluorine      Mg           0.01

  Vitamin B12     *μ*g         0.1         Chromium      *μ*g         0.1

  Vitamin C       mg           0.1         manganese     Mg           0.01

  Nicotinic acid  mg           0.01        molybdenum    *μ*g         0.1
  --------------- ------------ ----------- ------------- ------------ -----------

**2. Expression of "zero" value**

When energy or nutrient value is too insignificant to human body, it is
allowed to labeled as '0". The scope of labeling "0" is indicated in the
following table.

Table 5 Scope of Labeling of "0"

+-----------------------+---------------+------------------------------+
| Nutrient              | Unit          | Scope allowed for labeling   |
|                       |               | as "0" (per serving or 100g) |
+-----------------------+---------------+------------------------------+
| Energy                | kJ            | ≤ 17 kJ                      |
+-----------------------+---------------+------------------------------+
| Protein               | G             | *≤ 0.5g*                     |
+-----------------------+---------------+------------------------------+
| Fat                   | G             | ≤ 0.5g                       |
+-----------------------+---------------+------------------------------+
| Saturated fatty acid  | G             | ≤ 0.5g                       |
|                       |               |                              |
| or energy coming from |               | ≤ 20 kJ                      |
| saturated fatty acid  |               |                              |
+-----------------------+---------------+------------------------------+
| Cholesterol           | Mg            | ≤ 5mg                        |
+-----------------------+---------------+------------------------------+
| Carbohydrate          | G             | ≤ 0.5g                       |
+-----------------------+---------------+------------------------------+
| Sugar                 | G             | ≤ 0.5g                       |
+-----------------------+---------------+------------------------------+
| Sodium                | Mg            | ≤ 5mg                        |
+-----------------------+---------------+------------------------------+
| Calcium, potassium    | Mg            | ≤ 1 % NRV                    |
+-----------------------+---------------+------------------------------+
| Vitamin A             | *μ*g RE       | ≤ 1% NRV                     |
+-----------------------+---------------+------------------------------+
| Other vitamin or      | Mg or *μ*g    | ≤ 2% NRV                     |
| mineral               |               |                              |
+-----------------------+---------------+------------------------------+

**3. Rounding of numeral value and other**

> Rounding of numeral value and other rules should comply with GB/T
> 8170-87

**V Allowable variation of indicated numerical value**

Within product shelf life, variation of numerical values indicated in
the label should comply with the following principles:

Table 6 Criteria for Judging the Variation Scope of Indicated Numerical
Value

  -------------------------------------------- --------------------------
  Nutrient                                     Allowable variation of
                                               indicated numerical value

  Vitamin D，vitamin A                         80% indicated numerical
                                               value \~180% indicated
                                               numerical value

  Other nutrient added or fortified            ≥ indicated numerical
                                               value

  Natural protein in food, polynonsaturated    ≥80% indicated numerical
  fatty acid and monounsaturated fatty acid,   value
  carbohydrate, starch, total soluble or       
  insoluble dietary fiber or single unit,      
  vitamin, mineral                             

  Natural energy, fat, saturated fat, trans    ≤120% indicated numerical
  fat, cholesterol, sodium, sugar and sugar    value
  alcohol                                      
  -------------------------------------------- --------------------------

As the numerical value is labeled in KJ, interval of rounding off is
designated as 1, and equivalent to rounding off to signal digit. As the
numerical value is labeled in g, *μ*g or *μ*gDFE, interval of rounding
off is designated as 0.1, except Folic acid as 0.01.

**VI Recommended format for nutrition labeling**

There are five formats recommended for nutrition labeling and any one
can be used. Unit for energy and nutrition component can use characters
or letter in brackets.

**1 Basic format**

Nutrition information

  -----------------------------------------------------------------------
  Items per 100 g (mL) or per serving

  Energy kJ

  Protein g

  Fat g

  Carbohydrate g

  Others g/mg/*μ*g
  -----------------------------------------------------------------------

**2 Basic format with nutrient reference value**

Nutrition information

+--------------------+-------------------------+-----------------------+
| Item               | per 100 g (mL) or per   | %NRV per serving      |
|                    | serving                 |                       |
+--------------------+-------------------------+-----------------------+
| Energy             | kJ , kca                | \%                    |
+--------------------+-------------------------+-----------------------+
| Protein            | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Fat                | g                       | \%                    |
|                    |                         |                       |
| Saturated fat      | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Carbohydrate       | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Other nutrient     | g/mg/*μ*g               | \%                    |
+--------------------+-------------------------+-----------------------+

**3 Format with nutrition claim**

Nutrition information

+--------------------+-------------------------+-----------------------+
|                    | per 100 g (mL) or per   | %NRV per serving      |
|                    | serving                 |                       |
+--------------------+-------------------------+-----------------------+
| Energy             | kJ , kca                | \%                    |
+--------------------+-------------------------+-----------------------+
| Protein            | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Fat                | G                       | \%                    |
|                    |                         |                       |
| Saturated fat      | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Carbohydrate       | G                       | \%                    |
+--------------------+-------------------------+-----------------------+
| Other nutrient     | g/mg/*μ*g               | \%                    |
+--------------------+-------------------------+-----------------------+
| Low fat xx         |                         |                       |
| (nutrition claim   |                         |                       |
| #)                 |                         |                       |
|                    |                         |                       |
| Ratio of energy    |                         |                       |
| produced by daily  |                         |                       |
| intake fat to      |                         |                       |
| total energy       |                         |                       |
| should not exceed  |                         |                       |
| 30 percent (health |                         |                       |
| claim)             |                         |                       |
+--------------------+-------------------------+-----------------------+

\# nutrition claims can be labeled under the nutrition component table,
by the food name or in any other position

**4 Format with English**

Nutrition information

  ----------------- ----------------------------------- -----------------
  Item              per 100 g, per 100 mL or per        \% NRV
                    serving                             

  Energy            kJ                                  \%

  Protein           G                                   \%

  Fat               G                                   \%

  Saturated fat     G                                   \%

  Carbohydrate      G                                   \%

  Other nutrient(s) g, mg or *μ*g                       \%
  to be declared                                        
  ----------------- ----------------------------------- -----------------

**5. Horizontal format**

Nutrition information

+------------+---------+---------+--------------+---------+---------+
| Item       | Per 100 | \% NRV  | Item         | Per     | %NRV    |
|            | g (ml)  |         |              | 100g    | per     |
|            | or per  |         |              | (ml) or | serving |
|            | serving |         |              | per     |         |
|            |         |         |              | serving |         |
+------------+---------+---------+--------------+---------+---------+
| Energy     | kJ      |         | Carbohydrate | G       | \%      |
+------------+---------+---------+--------------+---------+---------+
| Protein    | G       |         | Other        | G, mg   | \%      |
|            |         |         | nutrient     | or*μ*g  |         |
+------------+---------+---------+--------------+---------+---------+
| Fat        | G       |         |              |         |         |
|            |         |         |              |         |         |
| Saturated  | g       |         |              |         |         |
| fat        |         |         |              |         |         |
+------------+---------+---------+--------------+---------+---------+
|            |         |         |              |         |         |
+------------+---------+---------+--------------+---------+---------+

**Appendix 2**

**Guidance for Nutrition and Health Claims**

This appendix stipulates the conditions for nutrition and health claims
and standard terms applied in food nutrition labels.

**I Definition**

The nutrition and health claims stipulated in this Guidance refer only
to:

A.  Nutrition claim refers to suggestion or statement about food
    nutrition characteristics. Nutrition claims include content claim,
    comparative claim, and identity claim.

    1.  Content claim: refers to claims about the level of energy or
        nutrients contained in the food such as "originates from",
        "contains", "provides", "high", "rich in", "low" or "extreme
        low", "free from" or "zero", etc.

    2.  Comparative claim: refers to claims about the comparative levels
        of more than two nutrients or energy values in food, such as
        "reducing", "less than", "lower than", "increasing", "adding",
        "greater than", "higher than", etc.

    3.  Identity claim: refers to nutrition identity of food
        ingredients, such as "fortified", "rich in fiber", "fat free",
        "lean", etc.

B.  Health claim refers to suggestions or statement about the relations
    between food or food ingredients and human health, including
    nutritional function claim, other function claim, claims about
    reducing the risks of having chronic diseases, etc.

> Nutritional function claim: refers to claims that a nutrient that may
> maintain body growth, development, and physiological functions.
> Nutritional function is one type of health claim.
>
> The guidance only provides guiding statement about nutritional
> function claims, other claims are stipulated by other guidance.

**II Basic principles**

A.  Nutrition and health claims cover the following nutrition
    components:

    a.  Energy and macronutrient: energy, protein, fat, saturated fatty
        acid, cholesterol, carbohydrate, sugar, dietary fiber;

    b.  Vitamin: vitamin A (β-carotene), vitamin D, vitamin E, vitamin
        K, vitamin B1(aneurine), vitamin B2 (lactoflavin), vitamin B6,
        vitamin B12, vitamin C (ascorbic acid), Nicotinic acid
        (niacinamide), Folic acid, pantothenic acid, Biotin, and
        sinkaline.

    c.  Mineral: calcium, phosphorus, potassium, sodium, magnesium,
        iron, zinc, iodine, selenium, copper, fluorine, chromium,
        manganese, and molybdenum.

B.  The basic requirement for nutrition and health claim is that the
    content of a nutrition component complies with the basic
    requirements of this appendix. Claims or implications about
    nutrition identity should comply with the guiding principles of this
    appendix.

C.  The requirements about claims apply to all foods, special dietary
    foods and foods for medical use may follow these principles.

D.  If there is no special permission, the guidance does not cover
    formula foods for infants of 0-6 months old.

**III Nutrition claim**

A.  Content claim: may be used independently or with food name, such as
    "low sodium", "high calcium" cookies, "milk is source of calcium",
    etc.

> Comparative claim: the standard food for comparison should be well
> known, and should belong to the same kind of food through different
> processing or in different forms; the added or reduced amount should
> no less than 25 percent. For example, if a certain milk powder claims
> that it "increases 25 percent of calcium content", the standard food
> for comparison is regular milk powder, so its calcium content is 25
> percent higher than regular milk powders. Nutrients being compared are
> limited to those involved in NRV list.
>
> Identity claim: may be used with nutrient names, nutrients or food
> name, such as "fat free milk powder".

B.  Requirements about content claim and comparative claim

> The use of content claim and comparative claim must comply with the
> requirements stipulated in Table 1.

Table 1 Nutrition claim criterion

+------------+----------------------+----------------------------------+
| Item       | Mode of claim        | Requirement                      |
+------------+----------------------+----------------------------------+
| 1 Energy   | "Food" with low      | ≤ 170kJ / 100g (solid)           |
|            | energy               |                                  |
|            |                      | ≤ 80kJ / 100mL (liquid)          |
+------------+----------------------+----------------------------------+
|            | "Food" decreasing    | Decreased 25% than like product  |
|            | energy               |                                  |
+------------+----------------------+----------------------------------+
|            | "Food" without       | ≤ 17kJ / 100g (solid) or 100mL   |
|            | energy               | (liquid)                         |
+------------+----------------------+----------------------------------+
| 2 Protein  | Protein source,      | ≥10% NRV per 100g                |
|            | contains protein,    |                                  |
|            | provides protein     | ≥5% NRV per 100 mL               |
|            |                      |                                  |
|            |                      | or                               |
|            |                      |                                  |
|            |                      | ≥5% NRV per 420 KJ               |
+------------+----------------------+----------------------------------+
|            | High content or rich | 2 times or more of protein than  |
|            | in protein or        | "source"                         |
|            | protein is rich      |                                  |
+------------+----------------------+----------------------------------+
|            | Low content of       | Energy from protein ≤5% total    |
|            | protein              | energy                           |
+------------+----------------------+----------------------------------+
| 3 Fat      | Low fat              | ≤ 3 g / 100g (solid)             |
|            |                      |                                  |
|            | Degrease or de-fat   | ≤ 1.5 g / 100mL (liquid)         |
+------------+----------------------+----------------------------------+
|            | Without or free from | ≤ 0.5 g / 100g (solid) or 100mL  |
|            | fat                  | (liquid)                         |
+------------+----------------------+----------------------------------+
|            | Reduces fat          | Decreased 25% of fat than like   |
|            |                      | product                          |
+------------+----------------------+----------------------------------+
|            | Low Saturated fatty  | ≤ 1.5 g / 100g (solid) and       |
|            | acid                 | provides less than 10% of the    |
|            |                      | total energy in food.            |
|            |                      |                                  |
|            |                      | ≤ 0.75 g / 100mL (liquid) and    |
|            |                      | provides less than 10% of the    |
|            |                      | total energy in food.            |
+------------+----------------------+----------------------------------+
|            | Without or free from | ≤ 0.1 g / 100g (solid) or 100mL  |
|            | Saturated fatty acid | (liquid)                         |
+------------+----------------------+----------------------------------+
| 4          | Low cholesterol      | ≤ 0.02 g / 100g (solid); ≤ 0.01  |
| C          |                      | g / 100mL (liquid) and Saturated |
| holesterol |                      | fat                              |
|            |                      |                                  |
|            |                      | ≤ 1.5 g / 100g (solid food) and  |
|            |                      | provide less than 10% of the     |
|            |                      | total energy in food.            |
|            |                      |                                  |
|            |                      | ≤ 0.75 g / 100mL (liquid food)   |
|            |                      | and provides less than 10%       |
|            |                      | energy.                          |
+------------+----------------------+----------------------------------+
|            | Without or free from | ≤ 0.005 g / 100g (solid) or      |
|            | cholesterol          | 100mL (liquid) and saturated fat |
|            |                      | ≤ 1.5 g / 100g (solid) or ≤ 0.75 |
|            |                      | g / 100mL (liquid), and the      |
|            |                      | energy from saturated fat ≤ 10%  |
|            |                      | of the total energy.             |
+------------+----------------------+----------------------------------+
|            | Reduces cholesterol  | Decreased 25% than like product  |
+------------+----------------------+----------------------------------+
| 5 Sugar    | Reduced 25 percent   | Decreased 25% sugar than like    |
|            | of sugar             | product                          |
+------------+----------------------+----------------------------------+
|            | Low sugar            | ≤ 5 g / 100g (solid) or 100mL    |
|            |                      | (liquid)                         |
+------------+----------------------+----------------------------------+
|            | Without or free from | ≤ 0.5 g / 100g (solid) or 100mL  |
|            | sugar                | (liquid)                         |
+------------+----------------------+----------------------------------+
| 6 Sodium   | Low sodium           | ≤ 120 g / 100g or 100mL          |
+------------+----------------------+----------------------------------+
|            | Very or extremely    | ≤ 40 mg / 100g or 100mL          |
|            | low sodium           |                                  |
+------------+----------------------+----------------------------------+
|            | Without or free from | ≤ 5 mg / 100g or 100mL           |
|            | sodium               |                                  |
+------------+----------------------+----------------------------------+
| 7 Calcium, | Source from xx       | ≥15% NRV per 100g                |
| or other   |                      |                                  |
| mineral    | Contains xx          | ≥7.5% NRV per 100 mL or          |
|            |                      |                                  |
|            | Provide xx           | ≥5% NRV per 420 kJ               |
+------------+----------------------+----------------------------------+
|            | High xx or rich in   | 2 times or more than "source"    |
|            | xx                   |                                  |
+------------+----------------------+----------------------------------+
|            |                      |                                  |
+------------+----------------------+----------------------------------+
|            | "decreased" or added | Decreased or added 25% than like |
|            |                      | product                          |
+------------+----------------------+----------------------------------+
| 8 Vitamin  | Source from xx       | ≥15% NRV per 100g                |
|            |                      |                                  |
|            | Contains xx          | ≥7.5% NRV per 100 mL or          |
|            |                      |                                  |
|            | Provides xx          | ≥5% NRV per 420 kJ               |
+------------+----------------------+----------------------------------+
|            | High or rich in xx   | 2 times or more than "source"    |
+------------+----------------------+----------------------------------+
|            | Adding or reducing   | Decreased or added 25% than like |
|            | xx                   | product                          |
+------------+----------------------+----------------------------------+
| 9 Dietary  | Source from xx,      | ≥ 3 g/100 g or ≥ 1.5g/100 ml or  |
| fiber      | provide xx           |                                  |
|            |                      | ≥ 1.5g/420 kJ                    |
+------------+----------------------+----------------------------------+
|            | High dietary fiber   | 2 times or more than "source"    |
+------------+----------------------+----------------------------------+
| 10         | Low lactose          | ≤ 2 g/ 100mg (ml)                |
| Ca         |                      |                                  |
| rbohydrate |                      |                                  |
+------------+----------------------+----------------------------------+
|            | Free from lactose    | ≤0.5 g/ 100mg (ml)               |
+------------+----------------------+----------------------------------+
|            | "decreased" or       | Decreased or increased 25% of    |
|            | "increased"          | carbohydrate than likeproduct    |
+------------+----------------------+----------------------------------+
|            | Less lactose         | Reduced lactose by 25% than like |
|            |                      | product (only applicable to      |
|            |                      | dairy product)                   |
+------------+----------------------+----------------------------------+

Note: Terms for per serving also should be conformed to the requirement
for per 100g.

C.  Requirements and conditions about identity claim

Requirements and conditions on identity claim must comply with Table 2:

Table 2 Requirements and conditions on identity claim

+-----------------------+-----------------------+-----------------------+
| Claim                 | Requirement and       | Restriction           |
|                       | condition             |                       |
+-----------------------+-----------------------+-----------------------+
| Add, fortify,         | Fortifies one or more | Limited to fortified  |
| nutrition             | nutrients and         | food                  |
| fortification,        | complies with GB      |                       |
|                       | 14880                 |                       |
+-----------------------+-----------------------+-----------------------+
| Rich in vitamin       | More than 3 kinds of  |                       |
|                       | Vitamins. Comply with |                       |
|                       | GB 14880 or           |                       |
|                       | requirements about    |                       |
|                       | claims for nutrient   |                       |
|                       | content               |                       |
+-----------------------+-----------------------+-----------------------+
| Fat free              | ≤ 0.5% of fat content | Only for Dairy food   |
|                       | (liquid milk and      |                       |
|                       | yogurt);              |                       |
|                       |                       |                       |
|                       | ≤ 1.5% of fat (milk   |                       |
|                       | powder)               |                       |
+-----------------------+-----------------------+-----------------------+
| Lean                  | Fat content less than | Only for meat         |
|                       | 10%                   |                       |
+-----------------------+-----------------------+-----------------------+

D. Verification on nutrition claim

Principles on verification of nutrition claim: value should be higher or
equal to the requirements as stipulated in Tables 1 and 2 when using
positive claims such as "high" "rich in", etc.; value should be lower or
equal to the requirements as stipulated in Tables 1 and 2 when using
negative claims such as "low", "none", etc.IVHealth claim

1\. Conditions of use

> Basic requirements about health claim: energy or nutrient being
> claimed must comply with stipulations regarding notable content
> prescribed in Appendixes 1 and 2.

2\. Standard terminology

> Based on nutrition characteristics of food, the following one or more
> standard terminologies can be used. The recommended terminology about
> nutrient functional claim is as follows:

1\) Energy

> Human body needs energy to maintain vital activity.
>
> The growth, development and all activities of body need energy.
>
> Proper energy could maintain health in good status.

2\) Protein

> Protein is essential composition of human body and supplies several
> kinds of amino acid;
>
> Protein is the essential substance for human vital activity;
>
> Protein aids the formation and growth of tissue.
>
> Protein is the key nutrient for formation and growth of tissue

3\) Fat

> Fat supplies high level of energy and essential fatty acid for human
> body;
>
> Fat is essential composition of human body;
>
> Energy produced by fat in daily diet food should not exceed 30% of the
> total energy;
>
> Fat aids absorption of fat-soluble vitamins.

Saturated fat:

Saturated fat helps absorption of cholesterol in food;

> Saturated fat intake amount should be lower than 1/3 of daily total
> fat intake and excessive intake is harmful to health;
>
> Excessive intake of saturated fat may increase level of cholesterol,
> therefore, intake should be less than 10% of the total daily energy.

4\) Cholesterol

Daily intake amount of cholesterol in diet food should not exceed 300mg.

5\) Carbohydrate

> Carbohydrate is the fundamental substance and main source of energy
> for human body;
>
> Low lactose food helps alleviate symptoms of intolerance to lactose;
>
> Carbohydrate in dietary food should account for 55% of the total
> energy.

6\) Sugar

> Sugar is pure substance of energy;

Sugar can quickly supplement the energy need of the body.

7\) Sodium

Sodium can regulate water in human body and maintain acid-alkali
balance;

WHO recommends daily intake of edible salt should not be exceed 6 grams;

Excessive intake of sodium may cause harms to health.

8\) Calcium

> Calcium is the main composition of human bones and teeth. Many
> physiological functions need involvement of calcium;.

Calcium helps development of bone and teeth;

Calcium aids bones and teeth to become stronger.

9.  Iron

> Iron is the factor of forming red blood cells;
>
> Iron is necessary to production of hemoglobin

10. Zinc

> Zinc is a must element for growth and development of children;
>
> Zinc aids to improve appetite;
>
> Zinc helps maintain skin health.

11. Magnesium

> Magnesium is a key element for energy metabolism, tissue formation,
> and bone development;

12. Iodine

> Iodine is a key element for maintaining normal function of thyroid
> gland.

13. Vitamin A

> Vitamin A helps maintain eye sight in darkness;
>
> Vitamin A is necessary to maintain normal function of immune system;
>
> Vitamin A aids to maintain the health of skin and mucous membrane.

14. Vitamin C

> Vitamin C is necessary to maintain normal function of immune system;
>
> Vitamin C aids to maintain the health of skin and mucous membrane;
>
> Vitamin C can maintain normal development of bones and gum;
>
> Vitamin C can facilitate absorption of iron.

15. Vitamin D

> Vitamin D can facilitate absorption of calcium;
>
> Vitamin D is helpful to the health of bones and teeth;
>
> Vitamin D helps formation of bones.

16. Vitamin E

> Vitamin E has a role of antioxidation;

17. Vitamin B1

> Vitamin B1 is necessary for the normal metabolism of carbohydrates;
>
> Vitamin B1 aids to maintain normal physiological functions of nerve
> system.

18. Vitamin B2

> Vitamin B2 is helpful to health of skin and mucous membrane;
>
> Vitamin B2 helps energy utilization by carbohydrates.

19. Nicotinic acid

> Nicotinic acid helps maintain health of skin and mucous membrane;
>
> Nicotinic acid helps energy utilization;
>
> Nicotinic acid aids to maintain health of nerve system.

20. Vitamin B6

> Vitamin B6 aids metabolism and utilization of protein;
>
> Vitamin B6 is necessary for maintaining the health of angiocarpy.

21. Vitamin B12

> Vitamin B12 helps formation of red blood cells.

22. Folic acid

> Folic acid aids normal development of brain and nerve system of fetus;
>
> Folic acid helps formation of red blood cells.

23. Pantothenic acid

> Pantothenic acid is a key element for energy metabolism and tissue
> formation.

24. Dietary fiber

> Dietary fiber helps functioning of intestinal canal

**Appendix 3**

**Nutrient reference value for food labeling in China**

Nutrient reference value (NRV)

This appendix stipulates nutrient reference values (NRV) and their
application principles

I Definition

Nutrient reference values (NRV): is a reference standard for comparing
the content levels of nutrients in food and a reference guide or
nutrition statement for consumers when choosing a food product. The
formation of NRV is based on the recommended nutrition intake (RNI) and
adequate intake (AI) in Chinese dietary food.

II Scope of application

NRV applies to all nutrition labels on prepackaged food with an
exception of food labels for infants and babies under age of 4 and
pregnant women.

III Forms of application

NRV applies only to food nutrition labels, and their forms are as
follows:

1.  Used for comparing or describing content of energy or nutrients,
    such as NRV%;

2.  Used as a reference in nutrition and health claims;

3.  On the nutrition labels, it is labeled as NRV %, and designated
    rounding interval is 1, such as 1%, 5%, 20%, etc.

IV NRV

The following table lists NRVs for 6 macronutrients, 14 vitamins, and 14
minerals.

Table 1 Energy and Nutrition Component NRV

  ------------------- --------------- ----------------- -----------------
  Energy and          NRV/day         Energy and        NRV/day
  nutrients                           nutrient          

  Energy and                                            
  macronutrients                                        

  Energy              8400 kJ         Pantothenic acid  5 mg

  Protein             60 g            Biotin            30 *μ*g

  Fat                 \<60 g          Choline           450 mg

  Saturated fatty     \<20 g          Mineral           
  acid                                                  

  Cholesterol         \<300 mg        Calcium           800 mg

  Carbohydrate in     300 g           Phosphorus        700 mg
  total                                                 

  Dietary fiber       25 g            Sodium            2000 mg

  Vitamin                             Potassium         2000 mg

  Vitamin A           800 *μ*gRE      Magnesium         300 mg

  Vitamin D           5 *μ*g          Iron              15 mg

  Vitamin E           14 mg α-TE      Zinc              15 mg

  Vitamin K           80 *μ*g         Iodine            150 *μ*g

  Vitamin B1          1.4 mg                            

  Vitamin B2          1.4 mg          Selenium          50 *μ*g

  Vitamin B6          1.4 mg          Copper            1.5 mg

  Vitamin B12         2.4 *μ*g        Fluorine          1 mg

  Vitamin C           100 mg          Manganese         3 mg

  Nicotinic acid      14 mg           Molybdenum        40 *μ*g

  Folic acid          400 *μ*gDFE     Chromium          50 *μ*g
  ------------------- --------------- ----------------- -----------------

Note.

1.  Energy supply from protein, fat and carbohydrate account for 12%,
    27% and 60%, respectively, of the total energy.

2.  Passed by 6th standing council, Chinese Society of Nutrition.

V Labeling and calculation

On the nutrition labels, if the content of nutrients is labeled as NRV%,
the designated rounding interval is 1.

Formula is like this: X/NRV\*100% = Y%

Of which, X = content of one nutrient in food (g, mg, μg/100g or 100ml)

NRV = nutrient reference value for the nutrient

Y % = result

For example: 100 grams of pre-packaged food contains:

Vitamin A: 72 μg RE

Vitamin C: 70.0 mg

Vitamin B1: 0.09 mg

Folic acid: 15.0μg DFE

In reference to Table 1 of Article IV, the NRV's of nutrients, after
calculation and rounding, are indicated as follows:

  ----------------------- ----------------------- -----------------------
  Item                    Per 100g                NRV%

  Vitamin A               72 μg RE                9%

  Vitamin C               70.0 mg                 70%

  Vitamin B1              0.09 mg                 6%

  Folic acid              15.0μg DFE              4%
  ----------------------- ----------------------- -----------------------