G/TBT/N/ISR/946  
 
12 April 2017  
(17-1977) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member : ISRAEL   
If applicable, name of local government involved  (Article 3.2 and 7.2) :  
2. Agency responsible:  Israel WTO -TBT Enquiry Point  
Name an d address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification  shall be indicated if different from above :  
Israel WTO -TBT Enquiry Point  
Ministry o f Economy and Industry  
Tel.: + (972) 3 7347501  
E-mail: Yael.Friedgut@moital.gov.il  
3. Notified under Article 2.9.2 [X], 2.10.1 [ ], 5.6.2 [ ], 5.7.1 [  ], other:  
4. Products covered (HS or CCCN where ap plicable, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable):  Foodstuffs (HS: Section 
I to IV - Chapters 1 to 24; ICS: 67.040)  
5. Title, number of pages  and language(s)  of the notified document:  Protection of Pub lic 
Health Regulations (Food) (Nutritional Labelling) 5777 -2017 (18 pages, in Hebrew)  
6. Description of content:  Draft revision of Israel Nutritional Labelling  Regulations to be 
renamed "Protection of Public Health Regulations (Food) (Nutritional Labellin g)" announced 
by Israel Ministry of Health and significantly revised. These revised regulations aim to 
increase information accessibility relating to the food's nutritional values and to provide it 
both comprehensibly and graphically.  
Israel's Ministry of  Health (MOH), as in many other developed countries, has decided to 
promote an active and healthier life at the national level. As part of this challenge, MOH 
has established the "Regulation Committee Promoting Healthy Nutrition" wherein, following 
their r ecommendations, these regulations were formulated. The major goal was to simplify 
the nutritional labelling and place it in the Front of Pack (FOP), and eventually assist in 
prevention of sickness at the national level. The committee's major recommendation s were 
to mandatorily require a FOP Red Label for specific nutritional ingredients that exceed 
certain levels, such as: saturated fat, sodium and sugar. These requirements were adopted 
from Chilean regulations and will enter into force gradually, in three steps, between 
1 January 2018 and 30 November 2020, with respect to each ingredient. In addition, a 
labelling requirement for a FOP Green Label for foods specified according to nutritional 
profiling should also enter into force at the same time, but it is subject to the deliberations 
of a new professional committee that will be established shortly.  
This draft regulation revision will make the sugar labelling requirement mandatory and will 
apply it to all type of sugars, included added sugars. This requireme nt is based on the 
European legislation and therefore required adding new definitions for carbohydrates, 
sugars, sugar alcohols, starch and dietary fiber (including a conversion ratio method).  G/TBT/N/ISR/946  
 
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  The major changes introduced in this draft revision are as foll ows: 
1. Changes the order of the ingredients in the nutritional labelling table placed at the 
back of the pack, as designed in many other countries: calories; fats (saturated 
fat, trans fat and cholesterol), sodium, carbohydrates (sugars, sugar alcohols, 
starch and dietary fiber), proteins, vitamins and minerals. (Regulations 4 and 13);  
2. Sets the minimal amount of sugars in the nutritional labelling table to be 2 grams 
in 100 grams or in 100 ml of food. (Regulation 4.(a).6);  
3. Sets the minimal levels of sodium, s ugars and saturated fat above which, it is 
required to note in a FOP red label both for solid and liquid foods. These 
requirements will enter into force gradually, in three steps, between 
1 January  2018 and 30 November 2020, respective to the ingredient. F rom 
1 December 2020 all pre -packaged foods, imported or locally manufactured, are to 
be labelled as required in the third step (Regulations 4, 5, 11 and 19);  
4. Provides specific instructions relating to the red and green symbols (Annexes 2 
and 6); 
5. Exempts sp ecific foodstuff and food packages from these labelling requirements 
(Regulations 3.(b)., 3.(c). and 8).  
7. Objective and rationale , including the nature of urgent problems where applicable: 
Consumer information, labelling; Protection of human health or s afety 
8. Relevant documents:  Public Health Regulations (Food) (Nutritional Labelling) 5763 -1993 
9. Proposed date of adoption: To be determined  
Proposed date of entry into force: These requirements will enter into force gradually, in 
three steps, between 1 January 2018 and 30 November 2020, depending on the 
ingredient. From 1 December 2020 all pre -packaged foods are to be labelled as required in 
the third step.  
10. Final date for comments:  15 May 2017  
11. Texts available from : National enquiry point  [ ] or address, telephone and fax 
number s and e mail and website address es, if available , of other body:   
Draft revision of Protection of Public Health Regulations (Food) (Nutritional Labelling) 
5777-2017: 
http://www.economy.gov.il/standartization/WTO_TBT/ISR_Text/ProtectionofpublicHealthR
egulations(Food)(Nutritional Labelling)5777 -2017.pdf  
Public Health Regu lations (Food) (Nutritional Labelling) 5763 -1993 (Hebrew): 
http://www.economy.gov.il/standartization/WTO_TBT/ISR_ Text/PublicHealthRegulations(F
ood)(Nutritional Labelling)5763 -1993.pdf  
Clarifications to the draft revision (Hebrew): 
http://www.economy.gov.il/standartization/WTO_TBT/ISR_Text/Clarifications -
ProtectionofPublicHealthRegulations  (Food)(Nutritional Labelling)5777 -2017.pdf  
Regulation Committee Promoting Healthy Nutrition's website: 
http://www.health.gov.il/Services/Committee/HealthyDietCommittee/Pages/default.aspx  
Conclusions of the Regulation Committee Promoting Healthy Nutritio n: 
http://www.health.gov.il/publicationsfiles/healthydietcommittee_recommendation.pdf