Required Report - public distribution

**Date:** 9/14/2007

**GAIN Report Number:** CH7074

CH0000

**China, Peoples Republic of**

**FAIRS Subject Report**

**China Releases Draft Nutrition Labeling Regulation**

**2007**

**Approved by:**

![](media/image1.wmf)Eric Trachtenberg

U.S. Embassy Beijing

**Prepared by:**

Chanda Beckman, Mark Petry and Wu Bugang

**Report Highlights:** China recently published a draft food nutrition
labeling regulation that contains changes that would impact domestic and
foreign manufacturers. Food nutrition labeling regulations are de facto
mandatory for all packaged food sold in China and this draft contains
changes that would require alterations to existing labeling content and
format. The informal translation provided in this report is a draft
published for the solicitation of comments from domestic Chinese food
manufacturers and industry.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Beijing \[CH1\]

\[CH\]

**Summary**

China recently published a draft food nutrition labeling regulation
containing changes that would impact the labeling requirements for
domestic and foreign manufacturers. The informal translation provided in
this report is a draft published for the solicitation of comments from
domestic Chinese food manufacturers and industry. Comments were due by
September 20, 2007. However, the Chinese Government has indicated that
this version will also soon be passed to the World Trade Organization
(WTO) for comment.

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.

U.S. industry is encouraged to evaluate this regulation for potential
trade impact and submit comments. If a U.S. company also manufactures
food in China, it is recommended to submit comments to the Chinese
Government through the domestic comment process and also to the WTO.

BEGIN TRANSLATION

National Food Nutrition Labeling Standard of the People's Republic of
China

GB XXXX-200X

**Chapter I  General Provisions**

**Article 1** This Regulation is hereby formulated with a view to
normalizing food nutrition labeling, so as to ensure the quality and
healthfulness for consumers. This regulation is based on the Food
Hygiene Law of the People's Republic of China.

**Article 2**  This Regulation is suited for all prepackaged foods sold
within the territory of the People\'s Republic of China.

**Article 3**  The Ministry of Health (MOH) encourages enterprises to
label nutritional information.

**Article 4**  \"Food nutrition label\" as defined by this Regulation
refers to:

1.  Nutrition information

2.  Nutrition claims

3.  Guidance regarding nutrition information

**Article 5**  Nutrition information includes ingredients that are good
for human health, including nutrients, water, dietary fiber, and others.

**Article 6** When there is any nutrition information labeling, the
following nutritional information must be included on the label.

1.  Energy

2.  Protein

3.  Fat

4.  Carbohydrates

**Article 7** The nutritional information below can be labeled:

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.  Carbohydrates

6.  Sugar

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

8.  Vitamins: 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, biotin.

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

The above nutrients can be named differently.

**Article 8**  The content of a nutrient should be labeled in actual
"value" per 100 mL, per 100g and /or per serving. Recommended nutrient
intake or adequate intake should be labeled as a percentage per serving.

**Article 9** The definition of nutrient, label, and the review or
judgment of value should comply with "Labeling Practices for Food
Nutrition Labeling".

**Article 10** In any of the below cases, the nutrition information may
not be labeled.

1.  Daily food serving less than 10g.

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

3.  Food with a total packaged area less than 100cm^2^.

4.  Food made on the spot.

5.  Foods containing more than 0.5% alcohol.

6.  Other requirements allowed.

**Article 11** Nutrition claims can include:

1.  Claims for nutrient content referred to the level of energy or
    certain nutrients as "high", "rich in", "low" or "non".

2.  Claims for comparative content referred to the level of energy or
    certain nutrients are less or higher than that of standard food or
    reference value.

3.  Claims for nutritional identity referred to the identity of the food
    raw material, such as "fortified" or "supplemented".

**Article 12** Claim for nutrient content should comply with
"Nutritional claim criterion and guidance for nutrition knowledge".

**Article 13** Claims for comparative content should label the
difference in percentage of mass; the actual content which is less or
more than the standard food or reference value should ≥25%.

**Article 14** The standard food or reference value for comparison
should conform to the following requirements:

1.  The standard food for comparison should be well known and be the
    same kind of food by different processing or with various form.

2.  The reference value for comparison only refers to the nutrients
    involving recommended nutrient intake or adequate intake.

**Article 15** All claims should be truthful.

**Article 16** Guidance regarding nutrition information refers to the
claim of certain nutrients for maintaining normal growth, development,
and physical function of the human body labeled on the food nutrient
label. Including:

1.  Nutrition function.

2.  Decrease the risk/incidence of chronic disease.

3.  Other functional claims as good for human health.

**Article 17** Guidance for nutrition knowledge labeled on the food
nutrition label should be scientific, precise, and conform to the
requirement of "Nutrition claim criterion and guidance for nutrition
knowledge", and should not claim or hint at pharmacological effect of
nutrients on diseases or the function of the product.

**Article 18** Term of guidance for nutrition knowledge should conform
to the requirements listed in "Nutrition claim criterion and guidance
for nutrition knowledge". It should not be exaggerated or revised by any
words, figures, symbols, or hints. It should not mislead or deceive
consumers with the size of print or color deviation.

**Article 19** In order to keep the scientific progress and the actual
request, the content of the nutritional claim might be revised by MOH.

**Article 20** The format of nutrition labeling 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 Practices for Food Nutrition".

2\. The label of nutritional facts must be placed in an 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 an outer package (or large-sized package),
nutritional facts can be placed on the outer package but the smaller
package must be labeled with its 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 facts 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 facts 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
corrective 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 to
test, 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
"Rules for Nutrition and Health Claims" are formulated and issued by the
Ministry of Health.

**Article 27** This regulation will be enforced as of xxx 2007. In case
any labeling and claims about food nutritional facts are not compliant
with the practice, the practice should prevail.

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

**Annexes**

1.  Food nutrition labeling practices

2.  Rules on Nutrition and Health Claims

3.  Nutrient reference value for China food label.

**Annex 1**

**Food nutrition labeling practices**

This annex stipulates the principle of definition of energy and
nutrients, analysis and converse coefficients, labeling, and verifying
methods involved in the regulation for food nutrition labeling.

**I Term and definition**

**(prepackaged foods, food compositions.....）**

**1. Nutrient** is refers to substances with special physical functions
and which are essential for maintaining the growth and activity and of
body normal metabolism. If lacking in such substances, it may bring
about adverse biochemical and physical effects on the human body. Such
substances are protein, fat, carbohydrate, mineral and vitamins.

**2. Energy** refers to the actually available part supplied by the
protein, fat, carbohydrate, available organic acid or alcohol in food.
According to the content of such substances in food, the total energy of
food may be calculated by following conversion coefficient.

Table 1, Energy conversion coefficient of nutrients in food

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

  Protein                                    17

  Fat                                        37

  Carbohydrate (available)                   17

                                             

  Alcohol                                    29

  Organic acid                               13

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

Where all the ingredients listed in table 1 are present, the energy may
be present with following formulas.

**3. Protein** in food is consisted an amino acid, which may be
calculated by multiplying total nitrogen content in food and the
conversion coefficient (mass of protein = total nitrogen × conversion
coefficient). Table 2 lists the conversion coefficient of protein in
food. For processed food made of complex ingredients or formulation
food, recommend conversion coefficient may be 6.25.

Table 2 Conversion coefficient of protein

  ---------------------- ------------- --------------------- ---------------
  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 milky        6.38
                                       product               

  Millet                 6.31          Casein                6.40

  Corn                   6.25          Human milk            6.37

  Rice and rice powder   5.95          Bean                  

  Brazil nut             5.46          Soybean               5.71

  Peanut                 5.46          Other beans           6.25

  Apricot kernel         5.18                                

  Others, such as        5.30          Other foods           6.25
  walnut, hazel                                              
  ---------------------- ------------- --------------------- ---------------

Reference: FAO/WHO (1973) (China Food nutrition information 2002).

**4. Fat and fatty acid**

Fatty acid is the essential substance to form fat. Fatty acid is
classified into saturated fatty acid and unsaturated fatty acid.

Saturated fatty acid refers to the fatty acid which carbon chains are
free from double bonds and total saturated fatty acid is the sum of all
fatty acids which carbon chains are free from double bond.
Mono-unsaturated fatty acid is refers to the fatty acid which carbon
chains contains a double bond, and total saturated fatty acid is the sum
of all fatty acids contains a double bond. Poly-unsaturated fatty acid
is referred to the fatty acid which carbon chains contains two or more
double bonds, and total saturated fatty acid is the sum of all fatty
acids contains two or more double bonds.

The content of fatty acid is labeled as g/100g food. Where the ratio (%)
of single fatty acid to total fatty acid is converted into g/100g food;
using standard conversion formulas and coefficient is recommended.

**5. Carbohydrate** in food is referred to those carbohydrates which
could be digested and absorbed, produce glucose and supply energy in
human body, are included free sugar, some oligosaccharides and starch.
Label value is obtained from direct assay and calculation.

A.  **Assay**. Assay the content of starch and sugar respectively, and
    sum the both result is the content of total carbohydrate.

B.  **Calculation**. Regard the total weight of food is 100, the content
    of total carbohydrate is 100 minus protein, fat, water and ash.

**6. Dietary fiber** refers to the indigestible carbohydrates which
glucosidic bond \>3, could not be digested and absorbed by human
intestine and have health effect on human body, including some fibrin,
semifibrin, lignin, some oligosaccharides, starch, dextran, and pectin.
Label is dependant on the analysis method.

**7. Nutritional fortification substances -** Value and rounding

> **a. Nutrient reference value.** (NRV) Nutrient reference value serves
> as a reference standard for the content of food nutrients, which is
> developed from the dietary nutrient reference intake (DRIs) of Chinese
> citizens, and is used for food nutrition labels.
>
> **b. Numerical value.** Refers to the number of a measurement, such as
> "3" of 3m, "5"of 5kg.
>
> **c. Significant digit.** For numerical values without a decimal and
> ending with the number zero, the significant digit refers to the
> number of digits of counting from the far left of the non-zero digit
> to the right, minus the number of insignificant zeros. For other
> decimal systems, the significant digit refers to the number of digits
> counting from the far left of the non-zero digit to the right.
> Example, 35000, if there are 2 insignificant zeros, the significant
> digit is 3, and may be present as 350×10^2^; if there are 3
> insignificant zeros, the significant digit is 2, and may be present as
> 35×10^3^.
>
> **d. Designated digit**.
>
> \- the interval of rounding off is designated as 10n (n = positive
> integer), or the numerical value designated to rounding off to n
> decimal.
>
> \- the interval of rounding off is designated as 1, or the numerical
> values is designated to rounding off to single digit.
>
> \- the interval of rounding off is designated as 10n, or the numerical
> value is designated to rounding off to 10n digit (n = positive
> integer), or the numerical values is designated to rounding off to 10,
> 100, 1000 digit.
>
> **e. Rounding increment** refers to one mode of determining the
> retained digit of rounding off. As the numerical value of rounding off
> is determined, the value of rounding should be the integer times of
> that numerical value.
>
> Example 1. Interval of rounding off is 0.1, the values of rounding off
> should be selected from the integer times 0.1, and equivalent to
> rounding off to 1 decimal.
>
> Example 2. Interval of rounding off is 100, the values of rounding off
> should be selected from the integer times 100, and equivalent to
> rounding off to 100 digit.

**II Analytical method for nutrition**

The data on the food nutrition label may be obtained through both direct
and indirect analysis. However, the State standard method should be the
preferred choice for direct analysis. If there are no international
methods available, some test methods recommended by AOAC may be
employed. The basic principle for sample collection and choice of test
method should comply with GB/T5009.1-2003. The content of food nutrient
also may be calculated by the formulation of raw material or other
confirmed data such as well known food nutrition information.

**III Label of food nutrition information**

Label of food nutrition information refers to the description of the
name and content of various nutrients in food. Label of food nutrition
information is expressed as the amount of each nutrient in 100 g (mL) of
food or per serving. The nutrition reference value (NRV) should be
included on the label in % of content per serving.

The labeling unit of energy and nutrients on food nutrition label is
recommended as below:

1\. Energy may be labeled in "Energy ... kJ" or "Energy ...kcal"

2\. Protein may be labeled in "Protein ... g"

3\. Fat may be labeled in "Fat ... g". If the nutritional claim involves
fatty acids, the content of classified fatty acid should also be
labeled.

Fat ... g

Saturated fatty acid ... g

Monosaturated fatty acid ... g

Polysaturated fatty acid ... g

Transfat ... g

4\. Cholesterol may be labeled in "Cholesterol ... mg"

5\. Carbohydrates may be labeled in "Carbohydrate ... g"

6\. Calcium may be labeled in "Calcium ... mg"

7\. Sodium may be labeled in "Sodium ... mg or g"

8\. Dietary fiber is labeled as total dietary fiber, soluble dietary
fiber / insoluble dietary fiber ...g. If the AOAC test is conducted on a
single ingredient, its content should also be labeled.

9\. Vitamins and minerals

Vitamin A is labeled in *μ*g RE.

Vitamin D is labeled in *μ*g.

Vitamin E is labeled in α-TE or mg.

Folic acid is labeled in DEF or *μ*g.

Nicotinic acid is labeled in NF or *μ*g.

Other vitamin and mineral are labeled in mg or *μ*g.

**IV Expression of nutrition information**

**1 Interval of rounding off.**

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

**V Judgment and review of labeled values**

Within the date of minimum durability of product, the following
principle should be complied with to judge the accuracy of nutrition
information on the label.

  ------------------------------ ----------------------------------------
  Nutrient                       Allowable variation limit of labeled
                                 value (%)

                                 

  Energy, fat, transfat,         \<=120%
  saturated fatty acid,          
  cholesterol, sugar, sodium     

  Nutrients                      \>= labeling value

  Vitamin D, A                   80%\--180%

  Mineral, protein, vitamin,     
  dietary fiber, carbohydrate,   
  monosaturated fatty acid,      
  polysaturated fatty acid,      
  starch                         

                                 
  ------------------------------ ----------------------------------------

**VI Basic form of nutrition label**

One of five basic forms recommended for the nutrition label might be
applied. The unit of food may be per serving or per weight unit.

**1 Basic form**

**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 form enclosed nutrition reference value**

**Nutrition information**

  -------------------- -------------------------- -----------------------
                       per 100 g (mL) or per      \% NRV per serving
                       serving                    

  Energy               kJ , kca                   \%

  Protein              G                          \%

  Fat                  G                          \%

  Carbohydrate         G                          \%

  Others               G                          \%
  -------------------- -------------------------- -----------------------

**3 Form enclosed nutrition claim**

**Nutrition information**

  -------------------- -------------------------- -----------------------
                       per 100 g (mL) or per      \% NRV per serving
                       serving                    

  Energy               kJ , kca                   \%

  Protein              G                          \%

  Fat                  G                          \%

  Carbohydrate         G                          \%

  Others               G                          \%
  -------------------- -------------------------- -----------------------

Claims:

**4 Form also using English**

**Nutrition information**

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

  能量/Energy                   kJ , kca             kJ , kca   \%

  蛋白质/Protein                g                    g          

  脂肪/Fat                      g                    g          

  饱和脂肪/Saturated fat        g                    g          

  碳水化合物/Carbohydrate       g                    g          

  其他自愿标识的营养素/Insert   g, mg, or *μ*g       g, mg, or  \%
  other nutrient(s) to be                            *μ*g       
  declared                                                      

  营养声称/Nutritional claim                                    

  营养知识指南/ Guidance                                        
  regarding nutrition                                           
  information                                                   
  ----------------------------- -------------------- ---------- ---------------

**5. Form in horizontal arrangement.**

**Nutrition information**

  ------------- --------- --------- -------------- --------- --------- -------------
  Nutrients     per       %NRV per  Nutrients      per       %NRV per  
                serving   serving                  serving   serving   

  Energy        kJ , kca            Carbohydrate   g                   Nutrition
                                                                       claim

  Protein       g                   Sugar          g                   

  Fat           g                   Sodium         mg                  Guidance
                                                                       regarding
                                                                       nutrition
                                                                       information

                                                                       

  Other                                                                
  nutrient(s)                                                          
  ------------- --------- --------- -------------- --------- --------- -------------

**Annex 2**

**Rules on Nutrition and Health Claims**

This annex stipulates the nutritional claim, guidance regarding
nutrition information, and the standard terms applied to food nutrition
labels.

**I Nutrition claim criterion**

The nutrition profile of food declared or suggested in the nutritional
claim may be positive or negative. For a positive claim, some terms such
as "high", "natural source", "rich in", "rich", "fortified" or
"supplemented" may be applied. For negative claim, some terms such as
"lower", "decreased", "free from" or "no added" may be applied. Table 1
lists the criterion and relevant facts.

Table 1 Nutritional claim criterion

+------------+---------------------+----------------------------------+
| Nutrient   | Mode of claim       |                                  |
+------------+---------------------+----------------------------------+
| Energy     | "Food" with low     | ≤ 40 kcal (170kJ) / 100g solid   |
|            | energy              |                                  |
|            |                     | ≤ 20 kcal (80kJ) / 100mL liquid  |
+------------+---------------------+----------------------------------+
|            | "Food" decreasing   | Decreased 25% than similar       |
|            | energy              | product                          |
+------------+---------------------+----------------------------------+
|            | "Food" without      | ≤ 17kJ / 100mL liquid or 100g    |
|            | energy              |                                  |
+------------+---------------------+----------------------------------+
| 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     | 2 times or more of protein from  |
|            | rich in protein     | natural sources                  |
+------------+---------------------+----------------------------------+
|            | Low content of      | Energy from protein ≤5% kcal     |
|            | protein             |                                  |
+------------+---------------------+----------------------------------+
| Fat        | Low lipid or low    | ≤ 3 g / 100g solid               |
|            | fat                 |                                  |
|            |                     | ≤ 1.5 g / 100mL liquid           |
|            | Degrease or de-fat  |                                  |
+------------+---------------------+----------------------------------+
|            | Without or free of  | ≤ 0.5 g / 100g solid or 100mL    |
|            | fat                 | liquid                           |
+------------+---------------------+----------------------------------+
|            | Less fat            | Decreased 25% than similar       |
|            |                     | product                          |
+------------+---------------------+----------------------------------+
|            | Low saturated fatty | ≤ 1.5 g / 100g solid and provide |
|            | acid                | less than 10% energy             |
|            |                     |                                  |
|            |                     | ≤ 0.75 g / 100mL liquid provide  |
|            |                     | less than 10% energy             |
+------------+---------------------+----------------------------------+
|            | Without or free of  | ≤ 0.1 g / 100g solid or 100mL    |
|            | saturated fatty     | liquid                           |
|            | acid                |                                  |
+------------+---------------------+----------------------------------+
| C          | Low cholesterol     | ≤ 0.02 g / 100g solid; ≤ 0.01 g  |
| holesterol |                     | / 100mL liquid and saturated     |
|            |                     | fatty acid                       |
|            |                     |                                  |
|            |                     | ≤ 1.5 g / 100g solid and provide |
|            |                     | less than 10% energy             |
|            |                     |                                  |
|            |                     | ≤ 0.75 g / 100mL liquid provide  |
|            |                     | less than 10% energy             |
+------------+---------------------+----------------------------------+
|            | Without or free of  | ≤ 0.005 g / 100g solid or 100mL  |
|            | cholesterol         | liquid and saturated fat ≤ 1.5 g |
|            |                     | / 100g solid or ≤ 0.75 g /       |
|            |                     | 100100mL, and the energy from    |
|            |                     | saturated fat ≤ 10% total energy |
+------------+---------------------+----------------------------------+
|            | Less cholesterol    | Decreased 25% than similar       |
|            |                     | product                          |
+------------+---------------------+----------------------------------+
| Sugar      | Less sugar          | Decreased 25% than similar       |
|            |                     | product                          |
|            | Low sugar           |                                  |
|            |                     | ≤ 5 g / 100g solid or 100mL      |
|            | Without or free of  | liquid                           |
|            | sugar               |                                  |
|            |                     | ≤ 0.5 g / 100g solid or 100mL    |
|            |                     | liquid                           |
+------------+---------------------+----------------------------------+
| Sodium     | Low sodium          | ≤ 0.12 g / 100g or 100mL         |
|            |                     |                                  |
|            | Very low sodium     | ≤ 0.04 g / 100g or 100mL         |
|            |                     |                                  |
|            | Without or free of  | ≤ 0.005 g / 100g or 100mL        |
|            | sodium              |                                  |
+------------+---------------------+----------------------------------+
| Calcium,   | Source from xx      | ≥15% NRV per 100g                |
| vitamins,  |                     |                                  |
| and        | Provide xx          | ≥7.5% NRV per 100 mL or          |
| minerals   |                     |                                  |
|            |                     | ≥5% NRV per 100 kcal             |
+------------+---------------------+----------------------------------+
|            | High xx or rich in  | 2 times or more of "source"      |
|            | xx                  |                                  |
+------------+---------------------+----------------------------------+
|            |                     |                                  |
+------------+---------------------+----------------------------------+
|            | "decreased" or      | Decreased or added 25% than      |
|            | added               | similar product                  |
+------------+---------------------+----------------------------------+
| Dietary    | Source from xx,     | ≥ 3 g/100 g or 1.5g/100 kcal     |
| fiber      | provide xx          |                                  |
+------------+---------------------+----------------------------------+
|            | High dietary fiber  | 2 times or more of "natural      |
|            |                     | source"                          |
+------------+---------------------+----------------------------------+
| Car        | Low lactose         | ≤ 2 g/ 100mg (ml)                |
| bohydrates |                     |                                  |
|            | Free from lactose   | ≤0.5 g/ 100mg (ml)               |
+------------+---------------------+----------------------------------+
|            | "decreased" or      | Decreased or increased 25% than  |
|            | "increased"         | standard food                    |
|            |                     |                                  |
|            | Less lactose        | Decreased 25% than standard food |
+------------+---------------------+----------------------------------+

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

Claim request:

  ----------------------- ----------------------- -----------------------
  claim                   request                 condition

  Add, strengthen         Comply with GB 14880    Only for nutrition
                                                  strengthen food

  Muti-vitamin            More than 3 kinds of    
                          Vitamins. Comply with   
                          GB 14880                

  degrease                                        Only for Dairy food

  Thin (瘦)               Fat less than 10%       Only for meat
  ----------------------- ----------------------- -----------------------

**II Guidance regarding nutrition information**

Food nutrients cited as guidance regarding nutrition information are
energy, protein, fat (saturated fat), cholesterol, carbohydrate, sugar,
sodium, and calcium. The application of guidance regarding nutrition
information should comply with the relevant criterion of nutritional
claims and other requirements listed in the regulation for nutrition
labeling. Following is a set of standard words that may be applied
according to the profile of the food:

**1. Energy**

> The human body needs energy to maintain vital activities.
>
> The growth and development of bodily activities need energy.
>
> Proper energy could help maintain health.

**2. Protein**

> Protein is essential to the composition of the human body and supplies
> several kinds of amino acids.
>
> Protein is vital for bodily activity.
>
> Protein aids in the formation and growth of tissue.

**3. Fat**

> Fat could supply high levels of energy and essential fatty acids for
> the human body, however, overall intake will affect health.
>
> Fat is essential to the composition of the human body, however,
> overall intake could result in weight gain.

The daily energy supplied by total dietary fat should not be more than
30% total energy.

**4. Carbohydrates**

> Carbohydrates, including starch and a variety of sugars, are the main
> energy source of the human body.
>
> Carbohydrates are the most economical source of energy in a diet, and
> by consuming, one can save on the consumption of protein and fat.
>
> Carbohydrates are an essential substance and the main energy source
> for human life.
>
> Low lactose content is helpful so those with intolerance to lactose
> can avoid the product.

**5. Sugar**

> Sugar, including monosaccharide and disaccharide, is a pure substance
> supplying energy.
>
> Sugar is a carbohydrate, over-intake of energy is also related to
> monosaccharide and disaccharide.
>
> Sugar could supplement bodily energy needed immediately, however,
> over-intake may affect health.

**6. Saturated fat**

> Saturated fat could accelerate the absorption of cholesterol in food,
> however, over-intake will increase the level blood lipids.
>
> The saturated fat intake should be less than 1/3 of daily total fat
> intake, over-intake may affect health.
>
> Over-intake of saturated fat will increase the level of blood
> cholesterol, the daily intake should be less than 10% daily total
> energy.

**7. Cholesterol**

> Adequate intake of cholesterol is good for health, the daily intake of
> cholesterol should be less than 300 mg.

Over-intake of cholesterol will increase the risk of atherosclerosis.

> Over-intake of cholesterol over a long period of time will increase
> the level of blood lipids, the daily intake should be less than 300
> mg.

**8. Sodium**

> Sodium could regulate the water balance of human body, over-intake may
> cause hypertension.

WHO recommends that daily salt intake should not be more than 6 g.

> Sodium helps maintain the acid-base balance of human body, over-intake
> may cause hypertension.

**9. Calcium**

> Calcium is the main component of human bones and teeth. Many physical
> functions also rely on calcium.

Calcium depletion might affect the bone health.

Calcium helps in the development of bones and teeth.

Calcium aids in maintaining the strength of bones and teeth.

**Annex 3**

**Nutrient reference value for China food label**

**N**utrient reference value (NRV)

  ------------------- --------------- ----------------- -----------------
  Energy and          NRV             Energy and        NRV
  nutrients                           nutrients         

  Energy and                                            
  macro-quantity                                        
  nutrients:                                            

  Energy              2000 kcal       Pantothenic acid  5 mg

  Protein             60 g            Biotin            30 *μ*g

  Total fat           \<60 g          Choline           450 mg

  Saturated fatty     \<20 g          Minerals:         
  acid                                                  

  Cholesterol         \<300 mg        Calcium           800 mg

  Carbohydrate        300 g           Phosphorus        700 mg

  Dietary fiber       25 g            Sodium            2000 mg

  Vitamins:                           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 B2          1.4 mg          Selenium e        50 *μ*g

  Vitamin B6          1.4 mg          Copper            1.5 mg

  Vitamin B12         2.4 *μ*g        Fluorine          1 *μ*g

  Vitamin C           100 mg          Manganese n       3 mg

  Nicotinic acid      14 mg           Molybdenum        40 *μ*g

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

Note:

a.  Energy supplied from protein, fat, and carbohydrates are 12%, 27%,
    and 60% total energy respectively.

b.  *μ*gRE means retinol equivalent, and equivalent to *μ*g vitamin A +
    1/6 (*μ*g β-carotene)

c.  mg α-TE means equivalent to mg α- tocopherol.

d.  *μ*gDFE means dietary folic acid equivalent, and equivalent to
    dietary folic acid *μ*g + (1.7 × folic acid supplementary agent
    *μ*g).

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

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

As the numerical value of energy and nutrients are negligible for intake
to the human body, numerical values of "zero" are allowable. The
following table lists the range which might be labeled in numerical
value "zero".

  ---------------------------- ------------ -----------------------------
  Nutrient                     Unit         Range labeled in numerical
                                            value "zero" (per serving or
                                            100g)

  Energy                       kJ           \<=17 kJ

  Energy from saturated fat                 \<=20 kJ

  Protein                      g            \<=0.5g

  Total fat                    g            \<=0.5g

  Saturated fatty acid         g            \<=0.5g

  Cholesterol                  mg           \<=5 mg

  Carbohydrate                 g            \<=0.5g

  Sugar                        g            \<=0.5g

  Sodium                       mg           \<=5 mg

  Calcium, potassium           mg           \<=1%NRV

  Vitamin A                    *μ*g RE      \<=1%NRV

  Other Minerals               Mg/*μ*g      \<=2%
  ---------------------------- ------------ -----------------------------