Commission Notice on the application of the principle of quantitative ingredients declaration (QUID)
(2017/C 393/05)
TABLE OF CONTENTS
 Page
1. Introduction   ........................................................................................................................ 5
2. Obligation to indicate QUID  ..................................................................................................... 5
3. Derogations from the obligation to indicate QUID  .......................................................................... 7
4. Forms of expression for QUID   .................................................................................................. 10
5. P
osition of QUID on the labelling   .............................................................................................. 12
The pur pose of the Commission Notice is to provide guidelines for businesses and national authorities on the 
application  
of the principle of quantitative ingredients declaration (QUID) in the context of Regulation (EU) 
N
o 1169 /2011 of the Eur opean  Parliament and of the Council  (1) on the provision of food information to consumers 
(hereinaf
ter, the ‘Regulation ’). The Notice replaces and complements the guidelines on QUID adopted under Ar ticle 7  of 
Council Directiv
e 79 /112/EEC  (2).
The
 Notice reflects the discussions the Commission’s Health and Food Safety Directorate-General (DG SANTE) held with 
exper
ts from Member States in the context of the Working Group on Regulation (EU) No 1169 /2011 on the provision 
of
 food information to consumers.
This Notice is without prejudice to the interpretation which the Court of Justice of the European Union may provide.
1. Introduction
1. Regulation (EU) No 1169 /2011 (t he Regulation) requires the indication of the quantity of certain ingredients or 
cat
egories of ingredients used in the manufacture or preparation of all prepacked foods (Article 9(1),  point (d) and 
Article 22  of the Regulation).
2. The requirement to indicate QUID does not apply to foods consisting of a single ingredient as the quantity of single 
ingr
edients will in all cases correspond to 100  %.
3. There ar e other specific cases of prepacked foods where the QUID is not required (Anne x VIII  of the Regulation). 
F
urthermore, the QUID is not required on ‘non-prepacked foods ’ (foods which are offered without prepackaging, or 
are
 packed on the sales premises at the consumer’s request or prepacked for direct sale) unless Member States have 
adopted national rules requiring it for such foods (Article 44  of the Regulation).
4. Finally, the QUID being the quantitative indication of ingredients, it does not apply to constituents naturally present 
in foods
 and which have not been added as ingredients, e.g. caffeine (in coffee) and vitamins and minerals (in fruit 
juices).
2. Oblig
ation to indicate QUID
5. Article 22(1)  of the Regulation provides that ‘The indication of the quantity of an ingredient or category of ingredi­
ents
 used in the manufacture or preparation of a food shall be required where the ingredient or category of ingredi­
ents  concer
ned:
(a) appears in the name of the food or is usually associated with that name by the consumer;
(b) is emphasised on the labelling in words, pictures or graphics; or
(c) is essential t o characterise a  food and to distinguish it from products with which it might be confused because 
of
 its name or appearance. ’
6. With regard to Article 22(1),  point (a) o f the Regulation, this provision requires QUID where the ingredient  appears 
in the
 name of the food, such as, for example ‘ham  and mushroom  pizza’, ‘strawberry  yoghurt ’ , ‘salmon  mousse ’, 
‘chocolate  ice cr eam ’. In these cases, the above underlined ingredients appearing in the name of the food are to be 
quantified.
(1)OJ L 304,  22.11.2011,  p. 18 .
(2)OJ L 33,  8.2.1979,  p. 1.21.11.2017 EN Official Journal of the European Union C 393/57. Article 22(1),  point (a) o f the Regulation also requires QUID where the category  of ingredient  appears in the name 
of 
the food such as, for example vegetable  pasty, fish fingers, nut loaf, fruit  pie. In these cases, QUID should refer to 
the
 total vegetable, fish, nut or fruit content of the food.
8. When ingredients are compound  ingredients  (1), the following should appl y:
a.When a compound  ingredient  appear s in the name of the food (e.g. biscuits with a  cream filling), the QUID of 
t
he compound ingredient (i.e. cream filling) should be indicated.
b.When an ingredient  of the compound  ingredient  appear s in the name of the food (e.g. biscuits with a  cream 
filling
 containing eggs ), the QUID for this ingredient (eggs) should also be given, in addition to the QUID of the 
com pound
 ingredient.
9. Article 22(1),  point (a) o f the Regulation also requires QUID where the consumer usually associates an ingredient 
or
 category of ingredients with the name of the food. This is most likely to apply where foods are described using 
customary names  (2) wit hout additional descriptive names  (3). In such cases, as a  guide for deciding which ingredi­
ents
 are likely to be associated with a food identified solely by a  customary name, a descriptive name for  the food 
can be considered. QUID would then refer to the main or value ingredients identified as they are those usually 
associated by consumers with the name of the food.
Examples:
Customary names Example of descriptive name QUID
‘Lancashire hot po t’ Mutton and potatoes with onions, carrots and gravy Mutton
‘Chilli con car ne’ Minced beef with  kidney beans, tomatoes, peppers, 
onions and chilliMinced beef
‘Forloren skildpadde ’ V eal, minced-meatballs and fishballs  with onions, carrots 
and sherry sauceVeal
‘Boudoir’ Biscuit  with eggs Eggs
‘Brandade ’ Dish  based on potatoes and cod Cod
‘Cassoulet ’ Dish  based on haricot beans, sausages and pieces of meat Meat
‘Königinpastete ’ V eal stew with asparagus and mushrooms in crust Veal
‘Königsberger Klopse ’ Minced-meatballs with white sauce with capers Meat
‘Gulaschsuppe’ Soup  with beef, onions and paprika Beef
‘Hutspot ’ Dish  based mainly on carrots and onions Carrots and onions
‘Kåldolmar’ F olded cabbage leaf filled with minced meat and rice Meat
‘Kroppkakor ’ P astry balls made from  potato and wheat flour and 
filled with fried and smoked minced porkPork
‘Janssonin kiusaus ’ or 
‘Janssons frestelse ’Dish made of potatoes and anchovies Anchovies
This pr ovision should not be interpreted, however, in such a  way that each name under which a  food is sold is 
ultimatel
y linked to a specific ingredient, with the result that the QUID for this ingredient has to be declared. A case 
b
y case assessment is needed. For example, it is not necessary to indicate the quantity of apples used in the prepara­
tion of cider. Similarly, this provision does not impose an automatic obligation to indicate the quantity of meat for 
products such as dry-cured ham.
(1)According to Article 2(2),  point (h) of the Regulation, ‘compound ingredient ’ means an ingredient that is itself the product of more 
than
 one ingredient.
(2)Cust
omary name as defined in Article 2(2),  point (o) o f Regulation (EU) No 1169/2011.
(3)Descr
iptive name as defined in Article 2(2),  point (p) o f Regulation (EU) No 1169/2011.C 393/6 EN Official Journal of the European Union 21.11.201710. Article 22(1),  point (b) of the Regulation provides that: ‘The indication of the quantity of an ingredient or category 
of ingredients used in the manufacture or preparation of a food shall be required where the ingredient or category 
of ingredients concerned: […] (b) i s emphasised on the labelling in words, pictures or graphics; […]’ .
11. According to Article 22(1),  point (b) o f the Regulation, the QUID requirement applies:
(i)where a particular ing redient or category of ingredients is emphasised on the label other than in the name of 
the food, e.g. by information such as
—‘with chicken’,
—‘made with butter ’,
—‘with cream’,
or wher e a particular ing redient or category of ingredients is emphasised by the use of a different size, colour 
and/or
 style of lettering to refer to particular ingredients elsewhere on the label than in the name of the food;
(ii) where pictorial representation is used to emphasise selectively one or more ingredients, e.g.:
—fish casserole with a prominent picture or illustration of only a selection of the fish ingredients;
(iii) where an ingredient is emphasised by an image evoking its origin, e.g.:
—image or drawing of a cow to emphasise dairy ingredients: milk, butter.
12. There are presentations which should not be considered as falling under this provision. For example:
—where t he image of a food as of fered for sale is given; where a pictorial r epresentation takes the form of 
a ‘serving suggestion ’, provided the nature of the pictorial representation is made clear and does not otherwise 
emphasise the food being sold and/or any of its ingredients,
—where the image represents all the food ingredients without emphasising any particular one,
—where, in t he case of a food mix, a pictorial repr esentation shows how to prepare the food in accordance with 
the instructions without emphasising any particular ingredient.
13. Article 22(1),  point (c) o f t he Regulation provides that: ‘The indication of the quantity of an ingredient or category 
of ingredients used in the manufacture or preparation of a food shall be req uired where the ingredient or category 
of ingredients concerned: […] (c) is essential t o characterise a food and t o distinguish it from products with which 
it might be confused because of its name or appearance.’
14. The pur pose of this provision is to meet the requirements of consumers in Member States where the composition 
of certain foodstuffs is regulated and/or where consumers associate certain names with specific compositions.
The r ange of foods likely to be affected is very narrow, as the provision is intended to cover products whose com­
position can differ markedly from one Member State to another but which are usually marketed under the same 
name.
The cases thus far identified during past discussions with Member State experts are:
—mayonnaise,
—marzipan.
Two conditions must cumulatively be met for the QUID requirement to apply. The ingredient or category of ingre­
dient
 must be essential both:
—to characterise the food, and
—to distinguish it from products with which it might be confused because of its name or appearance.
3. Derogations from the obligation to indicate QUID
15. Annex VIII  of the Regulation provides cases where the QUID is not required.21.11.2017 EN Official Journal of the European Union C 393/716. Point 1(a)(i) of Annex VIII  of the Regulation provides that ‘1. The quantitative indication shall not be required: (a) in 
respect of an ing
redient or category of ingredients: (i) the dr ained net weight of which is indicated in accordance 
with point 5 of Annex IX;  […] ’.
Point 5 of Annex IX  of t he Regulation provides that ‘Where a solid f ood is presented in a liquid medium, t he 
drained net weight of the food shall also be indicated. Where the food has been glazed, the declared net weight of 
the food shall be exclusive of the glaze.
For t he purposes of this point, “liquid medium ” shall mean t he following products, possibly in mixtures and also 
where frozen or quick-frozen, provided that the liquid is merely an adjunct to the essential elements of that prepa­
ration and is thus not a decisive f actor for the purchase: water, aqueous solutions of salts, brine, aqueous solutions 
of food acids, vinegar, aqueous solutions of sugars, aqueous solutions of other sweetening substances, fruit or veg­
etable juices in the case of fruit or vegetables. ’
Therefore, in line wit h the above provisions of the Regulation, any product which has to declare the drained net 
weight and the net weight on its label in accordance with Point 5 of Annex IX  is exempted from the requirement to 
pr
ovide a separate QUID. The quantity of the ingredient or category of ingredient can be calculated from the 
drained net weight indication.
Examples: tuna in brine, pineapple in syrup.
By analogy , the same principle as above could also apply where the labelling of a product pr esented in a liquid 
(medium) no
t covered by Point 5 of Annex IX  (e.g. sunf lower oil) includes, on a voluntary basis, indication of t he 
drained net weight. The quantity of the ingredient or category of ingredient can be calculated from the drained net 
weight indication. Therefore, in such a case QUID should not be necessary to be provided.
The exemption does not apply where the net weight and drained net weight is given for mixed ingredient products, 
wher
e one or more of these ingredients is quoted in the name or emphasised in some way. The amount of each 
ingredient cannot be calculated from the weight indications already given.
Example: oliv es and pepper presented in a (liquid) medium. In such a case t he QUID is required for olives and 
pepper individually.
17. Point 1(a)(ii) of Annex VIII  of t he Regulation provides that ‘1. The q uantitative indication shall not be required: 
(a) in r espect of an ingredient or category of ingredients: […] (ii) the q uantities of which must already appear on 
the labelling under Union provisions; […]’.
The U nion provisions referred to under this point are listed in the table below. The QUID is not required if the 
legislation already requires the quantity of the ingredient or category of ingredients in question to be indicated on 
the label. However, where, in the case of nectars and jams produced with two or more fruits individually empha­
sised on the label by words or images or individually included in the name of the food, the quantity or percentage 
of those ingredients must also be indicated.
Directive 1999 /4/EC  of t he European Parliament and of 
the Council (1)Coffee extracts and Chicory extracts
(Article 2)
Directive 2000 /36/EC  of the European Parliament and of 
t
he Council  (2)Cocoa and chocolate products
(Article 3)
Council Directive 2001 /112/EC  (3) Fruit juices and certain similar products
(Article 3(7):  fruit content of nectar)
Council Directive 2001 /113/EC  (4) Fruit jams, jellies and marmalades and chestnut puree
(Article 2)
(1)OJ L 66,  13.3.1999,  p. 26.
(2)OJ L 197,  3.8.2000,  p. 19.
(3)OJ L 10,  12.1.2002,  p. 58.
(4)OJ L 10,  12.1.2002,  p. 67.
18. Point (1)(a)(iii)  of Annex VIII  of the Regulation provides that ‘The quantitative indication shall not be required: (a) in 
respect of an ing
redient or category of ingredients: […] (iii) which is used in small quantities for the purposes of 
flavouring; […] ’C 393/8 EN Official Journal of the European Union 21.11.2017The e xemption should be understood as not being limited to ‘ flavourings ’ as defined in Regulation (EC) 
N
o 1334 /2008 of the European Parliament and of the Council  (1): it applies to any ingredient (or category of ingre­
dients)  
used in small quantities to flavour a food (e.g. garlic, herbs, spices).
The definition of ‘small quantities ’ is not defined in the Regulation. It should be assessed on a case by case basis.
Examples: garlic bread, prawn cocktail flavour chips, chicken flavour chips.
19. Point (1)(a)(iv)  of Annex VIII  of the Regulation provides that ‘The quantitative indication shall not be required: (a) in 
respect
 of an ingredient or category of ingredients: […] (iv) w hich, while appearing in the name of the food, is not 
such
 as to govern the choice of the consumer in the country of marketing because the variation in quantity is not 
essential to characterise the food or does not distinguish it from similar foods; […] ’.
This
 provision provides for exemption from the QUID requirement where the quantity of an ingredient mentioned 
in
 the name of a food does not affect the consumer’s purchasing decision.
The exemption only applies where the name of the ingredient or the category of ingredients appears in the name of 
the
 food. It also applies where identical repetitions of the wording used for the name of the food appear on differ­
ent faces of the packaging. It should not apply if the name of the ingredient is emphasised, and particularly where 
that name appears outside the name of the food and within information drawing the purchaser’s attention to the 
presence of the ingredient.
Indicatively, the types of food covered by this exemption can be:
—malt whiskey/whisky and similar products like grain vodka,
—standard liqueurs bearing in their denomination only the ingredient used for the flavouring of the alcohol,
—grape marc spirits, fruit spirits, spirits (proceeded by the name of the fruit) obtained by maceration and distilla­
tion, and Geist (wit h
 the name of the fruit or raw material used) in the sense of Regulation (EC) No 110 /2008 
of 
the European Parliament and of the Council  (2), Anne x II,  points 6, 9, 16 and 17,
—soy sauce,
—salty sticks,
—sticks with poppy seeds,
—sticks with sesame seeds,
—crunchy corn,
—honey beer.
20. Point (1)(b)  of Annex VIII  of t he Regulation provides the following ‘ The quantitative indication shall not be 
r
equired: (b) where specif ic Union provisions stipulate precisely the quantity of an ingredient or of a  category of 
ingr
edients without providing for the indication thereof on the labelling; […]’.
There ar e no provisions in Union legislation which stipulate precise quantities of ingredients without providing for 
indication
 on the labelling. Point 1(b) of Annex VIII  to the Regulation requires a ‘precise quantity ’. Therefore, impo­
sition of a m inimum amount of an ing redient  should not be considered as a ground for exemption under this 
pr
ovision.
21. Point (1)(c)  of Annex VIII  of t he Regulation provides that ‘ The quantitative indication shall not be required: (c)  in 
the
 cases referred to in points 4 and 5 of Part A  of Annex VII. ’
22. Point 4 of Part A  of Annex VII  of t he Regulation provides that ‘Fruit, vegetables or mushrooms, none of which 
significantly predominates in terms of weight and which are used in proportions that are likely to vary, used in 
a m ixture as ing redients of a  food may be grouped together in the list of ingredients under the designation “ fruit ”, 
“vegetables ” or “mushrooms ” followed by the phrase “in varying proportions”, immediately followed by a list of the 
fruit,
 vegetables or mushrooms present. In such cases, the mixture shall be included in the list of ingredients in 
accordance with Article 18(1),  on the basis of the total weight of the fruit, vegetables or mushrooms present ’.
(1)OJ L 354,  31.12.2008,  p. 34 .
(2)OJ L 39,  13.2.2008,  p. 16.21.11.2017 EN Official Journal of the European Union C 393/9In this case, QUID is not required for each component of that mixture where none of the components significantly 
predominat es
 in terms of weight and those components are used in proportions that are likely to vary.
23. Point 5 of Part A  of Annex VII  of t he Regulation provides that ‘ Mixtures of spices or herbs, where none signifi­
cantl
y predominates in proportion by weight may be listed in different order provided that that list of ingredients is 
accompanied by an expression such as “in variable proportion ”’.
In this case, the QUID is not required for each component of that mixture where none of the components in the 
mixture
 significantly predominates by weight.
24. Point 2 of Annex VIII  of t he Regulation provides that ‘Points (a)  and (b) of Article 22(1)  shall not apply in case of: 
(a)
 any ingredient or category of ingredients covered by the indication “ with sweetener(s) ” or “with sugar(s) and 
sw
eetener(s) ” if that indication accompanies the name of the food, pursuant to Anne x III;  or (b) any added vitamin 
and
 mineral if that substance is subject to a nutrition declaration. ’
Following the same principle, the QUID related to points (a) and (b) o f Ar ticle 22(1)  should not be required for any 
added nutrients
 or other substances with nutritional or physiological effect which are the ingredients of food sup­
plements where the nutrition information is provided in accordance with Article 8  of Directive 2002/46/EC  of the 
Eur
opean Parliament and of the Council  (1).
4. F
orms of expression for QUID
25. Point 3(a) of Annex VIII  of t he Regulation provides that ‘The indication of quantity of an ingredient or category of 
ing
redients shall (a) be expressed as a percentage, which shall correspond to the quantity of the ingredient or ingre­
dients 
at the time of its/their use […] ’.
The declared q uantity  of an ingredient is calculated on the basis of the recipe at the moment when the ingredients 
are added, i.e. the same method as is used to determine the order in the list of ingredients (Ar ticle 18(1)  of the 
R
egulation).
26. Point 4 of Annex VIII  of t he Regulation lists a  number of exemptions from the principle stated in point 3(a), 
no
tably relevant for foods that have lost moisture following their treatment, for volatile ingredients and for concen­
trated and dehydrated foods and ingredients.
More particular:
27. Point 4(a) of Annex VIII  of t he Regulation provides that ‘ By way of derogation from point 3: (a)  where foods have 
lost
 moisture following heat treatment or other treatment, the quantity shall be expressed as a percentage which 
shall
 correspond to the quantity of the ingredient(s) used, related to the finished product, unless that quantity or the 
total quantity of all the ingredients indicated on the labelling exceeds 100  %, in which case the quantity shall be 
indicat
ed on the basis of the weight of the ingredient(s) used to prepare 100 g  of finished product;’.
The QUID on foods that have lost moisture after production (such as cakes, biscuits, pies, dry cured meats) must be 
based on t he
 quantity of the ingredient at the mixing bowl stage expressed as a percentage of the  quantity of the 
finished product. For example:
For ‘butter cookie’, where only butter would require QUID, the calculation must be as f ollows:
Ingredients weight:
Flour : 100 g
Sugar : 40 g
Butter : 50 g
Eggs : 10 g
Total weight of ingredients in mixing bowl : 200 g
Total weight of the finished product after baking : 170 g
Calculation for QUID of butter as a percentage : (50/170)*100  = 29,4 % butt er.
As the calculation for QUID of butter does not exceed 100  %, the QUID for butter must be expressed as a  percent­
age
 in relation to the finished product (i.e. 29,4 %).
(1)OJ L 183,  12.7.2002,  p. 51 .C 393/10 EN Official Journal of the European Union 21.11.2017However, in case t he QUID exceeds 100 % in r elation to the finished product, it must be provided on the basis of 
the weight of the ingredient(s) used to prepare 100 g  of finished product. For example:
For a dried meat pr oduct (salami) made from pork meat, where only pork meat would require QUID, the calcula­
tion must be as follows:
Ingredients weight:
Pork meat: 120 g
Salt: 4,1 g
Milk powder: 3 g
Other ingredients 2,9 g
Total weight of ingredients in mixing bowl: 130 g
Total weight of the finished product: 100 g
Calculation for QUID of pork meat as a percentage: (120/100)*100  = 120 % pork meat.
As the calculation for QUID of pork meat exceeds 100 %, the percentage must be replaced by an indication on the 
basis of t
he weight of the pork meat used to prepare 100 g  of t he salami (e.g. the indication of QUID could be 
expressed as follows: ‘120 g  of pork meat has been used for the production of 100 g  of salami’).
28. Point 4(b) of Annex VIII  of t he Regulation provides that ‘By wa y of derogation from point 3: […] (b) t he q uantity 
of volatile ingredients shall be indicated on the basis of their proportion by weight in the finished product;’.
The indication of QUID for volatile ingredients (e.g. brandy in a cake or pudding) must be based on the quantity of 
t
he ingredient at the mixing bowl stage expressed as a percentage of the weight of the finished product.
29. Point 4(c) of Annex VIII  of the Regulation provides that ‘By way of derogation from point 3: […] (c) t he quantity of 
ing
redients used in concentrated or dehydrated form and reconstituted during manufacture may be indicated on the 
basis of their proportion by weight as recorded before their concentration or dehydration;’.
The abo ve derogation has to be read in conjunction with point 2, part A  of Annex VII  of t he Regulation which 
provides that ‘Ingredients used in concentrated or dehydrated form and reconstituted at the time of 
manufacture/May be listed in order of weight as recorded before their concentration or dehydration ’. In this respect, 
when a food business oper ator lists the ingredients making use of the provision of Annex VII,  part A ,  point 2, he 
must
 also indicate the QUID in accordance with the provision under point 4(c) of Annex VIII.
30. Point 4(d) of Annex VIII  of the Regulation provides that: ‘By way of derogation from point 3: […] (d) in the case of 
concentr
ated or dehydrated foods which are intended to be reconstituted by the addition of water, the quantity of 
the ingredients may be indicated on the basis of their proportion by weight in the reconstituted product.’
The above derogation has to be read in conjunction with point 3, part A  of Annex VII  of the Regulation which provides 
t
hat ‘Ingredients used in concentrated or dehydrated foods, which are intended to be reconstituted by the addition of 
water/May be listed in order of proportion in the reconstituted product provided that the list of ingredients is accompa­
nied by an expression such as “ingredients of the reconstituted product ”, or “ingredients of the ready-to-use product ”’. In 
t
his respect, when a food business oper ator lists the ingredients making use of the provision of Annex VII,  part A , 
point 3, he must also indicate the QUID in accordance with the provision under point 4(d) of Annex VIII.
31. QUID should relat e to ingredients as indicated in the list of ingredients. Ingredients indicated, for example, as 
‘chicken ’, ‘milk ’, ‘egg’, ‘banana ’ should be q uantified as raw/whole, as the names used give no indication of process­
ing and thus imply use of the raw/whole food. Ingredients identified by names which indicate that they have been 
used other than in their raw/whole form, e.g. ‘roast chicken ’, ‘powdered milk ’, ‘crystallised fr uit’, should be q uanti­
fied as used.
32. Point 1, Part A  of Annex VII  of t he Regulation provides that added water and volatile products must be listed in 
order of their weight in the finished product. However, this does not apply to added water in case its amount does 
not exceed 5 % b y weight of the finished product. This derogation does not apply to meat, meat preparations, 
unprocessed fishery products and unprocessed bivalve molluscs.
Nevertheless, the amount of added water below 5 % has to be taken into account for calculating the QUID of ingre­
dients
 in a food to which water has been added.21.11.2017 EN Official Journal of the European Union C 393/1133. The q uantities indicated on labelling designate the average quantity of the ingredient or category of ingredients to 
be mentioned. Average quantity means the quantity of ingredient or category of ingredients obtained by complying 
with the recipe and good manufacturing practice, allowing for the producer’s normal manufacturing variations.
5. Position of QUID on the labelling
34. The QUID is a mandatory par ticular listed in Article 9(1)  of t he Regulation and must be presented on the label in 
accordance with the rules of Article 13  ‘Presentation of mandatory particulars ’.
35. Point 3(b) of Annex VIII  of t he Regulation states that ‘The indication of q uantity of an ingredient or category of 
ingredients shall: […] (b) a ppear eit her in or immediately next to the name of the food or in the list of ingredients 
in connection with the ingredient or category of ingredients in question. ’
36. In t he case of categories of ingredients not included in Part B  of Annex VII  and whic h therefore cannot appear 
alone in the list of ingredients, the QUID of these categories has to appear either in or immediately next to the 
name of the food.
37. In t he case of foods which are currently exempted from ingredient listing, the QUID indication must appear either 
in or immediately next to the name of the food unless a list of ing redients is voluntarily indicated on the labelling, 
in which case the QUID may appear in the list of ingredients.C 393/12 EN Official Journal of the European Union 21.11.2017