DBZ S 1: Part 3: 201X (Revision)  
1 
 ISSUED FOR COMMENT S ONLY  
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DRAFT  
BELIZE STANDARD  
SPECIFICATION FOR LABELLING PART 3:  
LABELLING OF PREPACKAGED  FOOD  
 
 
 
 
 
This is a draft and should not be regarded or used as a Belize Standard.  
 
 
Last date for comments: ( 06 October, 2017 ) 
 
 
 
 
 
 
 
BELIZE BUREAU OF STANDARDS  
Power Lane, Ministry of Works Compound  
P. O. Box 430  
City of Belmopan , Cayo District  
Belize, Central America  
 DBZ S 1: Part 3: 201X (Revision)  
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DRAFT BELIZE STANDARD  SPECIFICATION FOR LABELLING PART 3: 
LABELLING OF PREPACKAGED FOOD S 
 
 
Committee Representation  
The preparation of this standard for the Standards Advisory Council established under the 
Standards Act 1992 was carried out under the supervision of the Bureau’s Technical Committee 
for Food and Food Related Products , which at the time comprised the follo wing members:  
TECHNICAL COMMITTEE  
CHAIR                                                                   REPRESENTING              
Dr. Jorge Polanco      PAHO/WHO Belize  
MEMBERS                                              REPRESENTING  
Dr. Miguel Figueroa      Belize Agricultural Health Authority  
Ms. Lisa Sanchez – Marin     Ministry of Health  
Mr. Clifford Martinez      Ministry of Agriculture  
Mr. Marnix Perez      Grace Kennedy Belize Ltd.  
Ms. Simone Bell      Toucan Industries Ltd  
Ms. Diana Hernandez      Beliz e Trade & IDE  
Mr. Bruce Moore      James Brodie & Company Ltd.  
 
TECHNICAL SECRETARY  
Mr. Lloyd Orellano, Standards Officer  
Belize Bureau of Standards  
 
 
 
 
 
 
  DBZ S 1: Part 3: 201X (Revision)  
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TABLE OF CONTENTS  
0 FOREWORD  ................................ ................................ ................................ ..............  4 
1 SCOPE  ................................ ................................ ................................ ........................  4 
2 TERMS AND DEFINITIONS  ................................ ................................ ....................  5 
3 GENERAL PRINCIPLES  ................................ ................................ ..........................  8 
4 LABELLING REQUIREMENTS  ................................ ................................ ..............  8 
4.1 General…………………………………………………………………………...8  
4.2  Name of the Food………………………………………………………………...8  
4.3 List of ingredients ……………………………………………………………….. 9 
4.4 Net content and drained weight ………………………………………………… 13 
4.5 Name and address  ................................ ................................ ................................ ..... 13 
4.6 Country of origin ................................ ................................ ................................ ....... 13 
4.7 Lot identification  ................................ ................................ ................................ ....... 14 
4.8 Date marking and storage instructions  ................................ ................................ ...... 14 
4.9 Instructions for use  ................................ ................................ ................................ .... 15 
5 ADDITIONAL REQUIREMENTS  ................................ ................................ ..........  15 
5.1 Quantitative labelling of ingredients  ................................ ................................ .........  15 
5.2 Artificial foods  ................................ ................................ ................................ ..........  16 
5.3 Irradiated foods  ................................ ................................ ................................ .........  16 
5.4 Organically produced foods  ................................ ................................ ......................  16 
5.5 Foods for special dietary uses  ................................ ................................ ...................  16 
5.6 Food additives  ................................ ................................ ................................ ...........  16 
6 OPTIONAL LABELLING  ................................ ................................ .......................  16 
7 PRESENTATION OF MANDATORY INFORMATION  ................................ ....... 17 
7.1 General  ................................ ................................ ................................ ......................  17 
7.2 Language  ................................ ................................ ................................ ...................  17 
7.3 Registration of labels programme  ................................ ................................ .............  17 
Annex A (normative): Claims  ................................ ................................ ...............................  18 
Annex B (normative): Pre -packaged foods for special dietary uses  ................................ ..... 20 
Annex C (normative): Food additives ................................ ................................ ...................  22 
Annex D (normative): Principles for nutrition labelling ................................ .......................  24 
Annex E (informative): Health claims  ................................ ................................ ..................  32 
  DBZ S 1: Part 3: 201X (Revision)  
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DRAFT BELIZE STANDARD  SPECIFICATION FOR LABELLING PART 3: 
LABELLING OF PREPACKAGED FOOD  
 
 
0 FOREWORD  
 
0.1 This standard  has been prepared in an effort to prevent fraud and deception arising 
from misleading labelling, as well as to provide adequate information to the 
consum er or user of prepackaged foods.  
 
0.2 All manufacturers, importers, distributors and other entities engaged in the 
production and or trade of pre -packaged f ood in Belize  shall comply with the 
requirements of this stand ard. 
 
0.3 It is expected that this standard will assist Belize manufacturers in meeting the 
labelling requirements of regional and extra -regional markets.  
0.4 In reviewing this standard, assistance was derived from the following documents:  
a. CODEX STAN 1: 1985 – General Standards for the Labelling of Prepackaged 
Food (Revised Text), Codex Alimentarius Commission;  
b. CRS 5: 2010 – CARICOM Regional Standard for Labelling of Prepackaged 
Foods  
 0.5 This standard is intended to be compulsory.  
1 SCOPE  
 
1.1 This standard  applies to the labelling of all pre -packaged foods to be offered to the 
consumer or for catering purposes.  
1.2 This standard is not applicable to food: 
a) sold unpackaged, or in an open or uncovered package;  
b) weighed or measured or counted into the package i n the presence of the 
purchaser;   
c) intended for export only, which comply with the requirements of standards or 
laws on labelling of  the country to which they are being exported;  
d) which is gift -wrapped.  
  DBZ S 1: Part 3: 201X (Revision)  
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 2 TERMS AND DEFINITIONS  
 
For the purposes of this standard, the following terms and definitions shall apply.  
2.1 address  means an identifiable or registered place of the business of:  
a) the manufacturer or packager of the goods;  
b) the importer or distributor of the goods; or 
c) the entity for whom the goods are manufactured or packaged  
2.2 alcoholic beverage  means a liquid food containing  0.5 % or mor e ethyl alcohol by 
volume . 
NOTE:  This includes spirits, liqueurs, wines,  malt liquors, cider, perry, 
champagne, beer, stout and spirit compounds used as food, but does not  
include flavouring preparations.  
2.3 claim  means any representation which states, suggests or implies that a food has 
particular qualities relating to its origin, nutritional properties, nature, processing, 
composition or any other quality  
2.4 comparative claim  means a claim that compares the nutrient levels and or energy 
value of two or more foods  
EXAMPLE : “reduced”, “less than”, “fewer”, “more than”  
2.5  competent authority  means a Minister, Ministry, department of government or 
statutory body in  administering  any law regulating the labelling of goods or foods .  
2.6 consumer means an entity purchasing and receiving food . 
2.7 container  means  any packaging of food for delivery as a single item, whether by 
completely or partially enclosing the food, and includes wrappers  
NOTE:  A container may enclose several units or types of packages when 
such is offered to the consumer.  
2.8 contaminant  means any substance not intentionally added to food, which is present 
in such food as a result of the production, transport or storage or as a result of 
environmental conditions . 
2.9 country of origin  means the  country where the goods were wholly manufactured; 
or in cases where the composition and or quality of the goods was changed  to a 
significant extent elsewhere ( other than by packaging), the last country where such 
significant change occurred . 
NOTE:  A significant change in the product refers to where there is a change in 
the product that has resulted in a change of the BTN (Brussels Tariff  DBZ S 1: Part 3: 201X (Revision)  
6 
 Nomenclature) number or where there is no change in the BTN number 
but the product has gone through a significant process.   
2.10 date of manufacture  means the  date on which the food is  placed in the immediate 
container in which it will be ultimately sold.  
2.11 date of minimum durability (“best before”)  means the date which signifies the 
end of the period under any stated storage conditions, during which the product will 
remain fully marketable and will retain any specific qualities for which tacit or 
expressed claims have been made . 
NOTE:  Beyond this date the food may still be fit for human consumption.  
2.12 dietary fibre  means an edible plant and animal material not hydrolysed by the 
endogenous enzymes of the human digestive tract  
NOTE:  Hydrolysis is determined by a method approved by the national and, 
where applicable, regional competent authority.  
2.13 food means any substance, whether processed, semi -processed or raw, which is 
intended for human consumption  
NOTE : This includes drinks, chewing gum and any substance which h as been 
used in the manufacture, preparation or treatment of food but does not 
include cosmetics, tobacco or substances used only as drugs.  
2.14 food additive  means a substance not consumed as a food by itself and not normally 
used as a typical ingredient of food, whether or not it has nutritive value , intended 
to affect the characteristics of such foods including, but not limited to improving 
the durability, flavour, colour, texture, appearance, or stability of the foods . 
NOTE:  The term does not include su bstances added to food for maintaining or 
improving nutritional qualities.  
2.15  foods for catering purposes  means foods for use in restaurants, canteens, schools, 
hospitals and similar institutions where food is offered for immediate consumption . 
2.16 foods for special dietary  uses means foods which are specially processed or 
formulated to satisfy particular dietary requirements, which exist because of a 
particular physical or physiological condition and or specific diseases and 
disorders.  
NOTE:  The compos ition of these foodstuffs must differ significantly from the 
composition of ordinary foods of comparable nature, if such ordinary 
foods exist.  
2.17 health claim  means representation which states, suggests or implies that a 
relationship exists between a food, or a constituent of that food, and health  
NOTE:  See Annex E for types of health claims and examples.   DBZ S 1: Part 3: 201X (Revision)  
7 
 2.18 ingredient means a substance, including a food additive, used in the manufacture 
or preparation of a food and present in the final product altho ugh possibly in a 
modified form . 
2.19 label means a tag, brand, mark, pictorial , or other descriptive matter, written, 
printed, stencilled, marked, embossed or impressed on, or attached to a container 
of food . 
2.20 labelling  means written, printed or graph ic matter that is present on the label, 
accompanies the food, or is displayed near the food, including that for the purpose 
of promoting its sale or disposal . 
2.21 lot means a definitive quantity of a commodity produced essentially under the same 
conditions . 
2.22 main panel  means part of a label normally intended to be presented to the consumer 
or intended to be most conspicuous to the consumer at the time when the food, to 
which the label relates, is offered or exposed for sale . 
2.23 manufacturer  means the person who manufactures, produces, processes, prepares 
packages or pre -packages any goods for retail sale.  
2.24 nutrient  means a substance normally consumed as a constituent of food, which 
provides energy, is needed for growth, development and maintenance of life or a 
deficit of which will cause characteristic bio -chemical or physiological changes to 
occur  
2.25 nutrient content claim  means a nutrition claim that describes the level of a 
nutrient contained in a food  
EXAMPLE : “source of calcium”, “high in fibre” and “low in fat”  
2.26 nutrition claim  means representation which states, suggests or implies that a food 
has particular nutritional properties including, but not limited to, the energy value, 
the content of protein, fat and carbohydrates, a s well as vitamins and minerals . 
2.27 nutrition declaration  means standardized statement or listing of the nutrient 
content of a food  
2.28 nutrition labelling  means description intende d to inform the consumer of the 
nutritional properties of a food . 
NOTE : It consists of nutrient declaration and supplementary nutrition 
information.  
2.29 pre-packaged  means packaged or made up in advance in a container, ready for 
offer to the consumer, or for catering purposes .  
2.30 processing  aid means substance or material  not including apparatus or utensils, 
and not consumed as a food ingredient by itself, intentionally used in the processing  DBZ S 1: Part 3: 201X (Revision)  
8 
 of raw materials, food or its ingredients, to fulfil a certain technological purpose 
during treatment or processing and which may re sult in the non -intentional but 
unavoidable presence  of residues or derivatives in the final product . 
2.31 sugars  means all mono and disaccharides present in food . 
2.32 use-by-date ( recommended last consumption date ) (expiration date ) means the 
date which signifies the end of the estimated period under any stated storage 
conditions, after which the product probably will not have the quality attributes 
normally expected by the consumers  
NOTE:  After this date, the food should not be regarded as ma rketable.  
3 GENERAL PRINCIPLES  
 
3.1 Pre-packaged food shall not be described or presented on any label or in any 
labelling in a manner that is false, misleading or deceptive or is likely to create an 
erroneous impression regarding its character in any respect.  
3.2 Pre-packaged food shall not be described or presented on any label or in any 
labelling by words, pictorial or other devices which refer to or are suggestive, either 
directly or indirectly, of any other product with which such food might be con fused, 
or in such a manner as to lead the purchaser or consumer to suppose that the food 
is connected with such other product.  
3.3 Claims made for a food shall comply with the requirements for the use of claims as 
set out in Annex A.  
4 LABELLING REQUIREMENTS   
 
4.1 General  
The following information shall appear on the label of pre -packaged foods as 
applicable to the food being labelled, unless otherwise stipulated in a national or 
regional standard for a specific food product.  
4.2 Name of the food  
4.2.1  The name shall indicate the true nature of the food and normally be specific 
and not generic.  
4.2.1.1  Where a name or names have been established for a food in a 
national or regional standard, at least one of these names shall be 
used.  
4.2.1.2  In other cases, the name prescribed by the national competent 
authority  shall be used.   DBZ S 1: Part 3: 201X (Revision)  
9 
 4.2.1.3  In the absence of any such name, either a common or usual name 
that has been approved by the national s tandards body shall be used.  
4.2.1.4  A coined, fanciful, bran d name or trade mark may be used, provided 
it accompanies one of the names provided in 4.2.1.1 to 4.2.1.3.  
4.2.2  The label shall state, additional words o r phrases as necessary to avoid 
misleading or confusing the consumer in regard to the true nature and 
physical condition of the food. This shall be done either in conjunction with, 
or in close proximity to the name of the food.  
NOTE:  Additional words or phrases may include the type of packing 
medium, style, and the condition or type of treatment it has 
undergone that may include but not limited to  filled, dried, 
concentrated, reconstituted, smoked.  
4.3 List of ingredients  
 
4.3.1  A list of ingredients shall be declared on the label, except for:  
a) single ingredient foods;  
b) alcoholic beverages for which there exist national or regional standards 
(see 4.3.4); and  
c) any other products permitted by the national standards body for 
exemption.  
4.3.2  The list of ingredients shall be headed or preceded by an appropriate title  
EXAMPLE:  Ingredients, Contents, Prepared from  
4.3.3  All ingredients shall be listed in descending order of weight (m/m) at the 
time of the manufacture of the food.  
4.3.4  Where an ingredient is itself the product of two or more ingredients, such a 
compound ingredien t may be declared as such in the list of ingredients, 
provided that it is immediately accompanied by a list, in brackets, of its 
ingredients in descend ing order of proportion (m/m). Where a compound 
ingredient, for which a name has been established in a na tional or regional 
standard or in national legislation,  constitutes less than 5% of  the food, the 
ingredients need not be declared except in the following instances:  
a) food additives which serve a technological function in the finished 
product or are presen t in such amounts that their declaration is required 
by the national and, where applicable, regional competent authority;  
 
b) the ingredients listed in 4.3.5 ; and  
  DBZ S 1: Part 3: 201X (Revision)  
10 
 c) the substances listed in 4.3.2.4.  
4.3.5  The following foods and ingredients are known to cause  hypersensitivity 
and shall always be declared:  
a) cereals containing gluten such as, wheat, rye, barley, oats, spelt or their 
hybridized strains and their related products;  
 
b) crustacea and crustacean products;  
 
c) eggs and egg products;  
 
d) fish and fish products;  
 
e) peanuts, soybeans and their related products;  
 
f) milk and milk products (lactose included);  
 
g) tree nuts and nut products; and  
 
h) sulphite in concentrations of 10 mg/kg or more.  
4.3.6  Water added to a food shall be declared in the list of ingredients except 
when the water forms part of an ingredient such as brine, syrup or broth, 
used in a compound food and declared as such in the list of ingredients. 
Water or other volatile ingredients evaporated in the course of manufacture 
need not be declared.  
4.3.7  Dehydra ted or condensed foods which are intended to be reconstituted by 
the addition of water only, the ingredients may be listed in descending order 
of proportion (m/m) in the reconstituted product provided  that a statement 
such as “ingredients of the product wh en prepared in accordance with the 
directions on the label” is included.   
4.3.8 A specific name shall be used for ingredients in the list of ingredients in 
accordance with the provisions stated in 4.2 with the exception of provisions 
stated in 4.3.2.1.  
4.3.8.1 With the exception of those ingredients listed in 4.3. 5, and unless a 
general class name would be more informative, the class names 
specified in Table 1 may be  used for the ingredients falling within 
these classes.  
 
  DBZ S 1: Part 3: 201X (Revision)  
11 
  
Table  1 — Class names for ingredients  
Ingredients  Class names  
All spices and spice extracts not exceeding 
2 % (m/m) either singly or in combination 
in the food  Spice, spices or mixed 
spices as appropriate  
All herb s or parts of herbs not exceeding 
2 % (m/m) either singly or in combination 
in the food  Herbs, or mixed herbs as 
appropriate  
All types of accepted gum preparations 
used in the manufacture of gum base for 
chewing gum  Gum base  
All types of sucrose  Sugar  
Anhydrous dextrose and dextrose 
monohydrate  Dextrose or glucose  
All types of caseinates   Caseinates  
Press, expeller or refined cocoa butter  Cocoa butter  
All crystallized fruit not exceeding 10 % 
of the weight of the food  Crystallized fruit  
 
4.3.8.2 Notwithstanding the provision in 4.3.2.1, pork fat, lard and beef fat 
shall always be declared by their specific names.  
4.3.8.3 For food additives falling in the respective classes and permitted for 
use in foods by the national and, where applicable, regional 
competent authority, the following class titles sha ll be used together 
with the specific name and or International Numbering System 
(INS) numerical identification:  
a) acid(s);  
b) acidity regulator(s);  
c) anti-caking agent(s);  
d) anti-foaming agent(s);  
e) antioxi dant(s);  
f) artificial colour;  
g) bulking agent(s);  
h) colour retention agent(s);  
i) emulsifier(s);  
j) emulsifying salt(s);  
k) firming agent(s);   DBZ S 1: Part 3: 201X (Revision)  
12 
 l) flavour enhancer(s);  
m) flour treatment agent(s);  
n) foaming agent(s);  
o) gelling agent(s);  
p) glazing agent(s);  
q) humectant(s);  
r) leavening agen t(s); 
s) natural colour;  
t) preservative(s);  
u) propellant(s);  
v) stabilizer(s);  
w) sweetener(s); and  
x) thickener(s)  
4.3.8 .4 In addition to the provisions in 4.3.2.3, the following substances 
shall always be declared by name:  
a) Aspartame;  
b) Monosodium Glutamate;  
c) Potassium Sorbate;  
d) Sodium Benzoate; and  
e) Sodium Nitrite.  
4.3.8 .5 The following class titles shall  be used for food additives falling in 
the respective classes and permitted for use in foods by the national, 
and where applicable, regional competent authority : 
a) flavour( s) and flavouring(s); and  
b) modified starch(es).  
4.3.8 .6 The expression “flavours ” shall be qualified by natural, natural 
identical, artificial or a combination of these words as appropriate.  
4.3.9  Processing aids and carry -over of food additives  
4.3.9.1 A food additive which has been  carried over into a food through the  
use of raw materials or ingredients in which the additive was 
present,  shall be included in the list of ingredients only if the 
resultant level of concentration is such that the additive p erforms a 
technological function in the food or if the national standards body 
requires its declaration.   
4.3.9 .2 Materials which are used for the purpose of functioning as 
processing aids are exempted from declaration in the list of 
ingredients. This exem ption does not apply to food additives and 
processing aids listed in 4.3. 5 and 4.3.2.4.   DBZ S 1: Part 3: 201X (Revision)  
13 
 4.3.9.3 In addition to the provisions of 4.3.3.1 and 4.3.3.2, the ingredients 
or substances listed in 4.3. 5 and 4.3.2.4 shall always be declared 
when present in a food . 
4.3.10   Alcoholic beverages  
4.3.10.1 The percentage by volume of alcohol present in the alcoholic 
beverage shall be shown on the main panel, followed by the 
words "alcohol by volume" or the abbreviation alc . /vol. or 
% v/v. The percentage alcohol shall be determined by a 
method approved by the Belize Bureau of Standards . 
4.3.10.2 Alcoholic beverages, for  which there are no individual 
national  standards, are deemed to be pre -packaged foods and 
shall comply with the requirements of this standard.  
4.4 Net content and drained weight  
 
4.4.1  The net content shall be declared in the metric system (Système 
International d'Unités) . If the imperial system is used to declare the net 
content, it shall be stated in conjunction with the metric system.  
4.4.2  The net content shall be declared in the following manner:  
a) by volume, for liquid foods;  
b) by weight, for solid food , and 
c) either by weight or volume, for semi -solid or viscous foods.  
4.4.3  In addition to the declarati on of net contents, a food packed in a liquid 
medium shall carry a declaration in the metric system  of the drained weight 
of the food. If the imperial system is used to declare the drained weight, it 
shall be stated in conjunction with the metric system.   
NOTE:  Liquid medium includes water, oil, aqueous solutions of 
sugar and salt, fruit and vegetable juices in canned fruits and 
vegetables only, or vinegar, either singly or in combination.  
4.4.4  Where the contents of a package of food are expressed in terms  of weight 
or volume, any variation below the quantity declared shall be in accordance 
with the requirements of the Belize Bureau of Standards . 
4.5 Name and address  
The name and address of the manufacturer, packer, distributor, importer, exporter, 
or vendor of the food shall be declared.  
4.6 Country of origin  
4.6.1  The country of origin of the food shall be declared.    DBZ S 1: Part 3: 201X (Revision)  
14 
 4.6.2  When a food undergoes processing in a country which changes its nature, 
the country i n which the processing is performed shall be the country of 
origin for the purposes of labelling.  
4.7 Lot identification  
Each container shall be embossed or otherwise permanently coded or un -coded to 
identify the producing factory and the lot. Where a code  is used, the key to the code 
shall be provided to the Belize Bureau of Standards . 
4.8 Date marking and storage instructions  
4.8.1  One of the following date marking requirements shall apply, as appropriate:  
a) the date of minimum durability shall be declared;  or 
b) the use -by-date shall be declared where the safety and or quality of the 
food cannot be assured beyond a specified period.  
4.8.1.1  These dates shall consist at least of:  
a) the day, month and  the year for products produced for 
consumption within a period of not more than three months; and , 
b) the month and the year for products produced for  consumption 
within a period longer than three months.  
 
4.8.1.2  The mont h shall be declared as follows:  
a) the first three letters of the word; or  
EXAMPLE : JAN, FEB  
b) the two digit numerical format.  
EXAMPLE : 01, 02  
4.8.1.3  The year shall be declared as follows:  
a) a two digit numerical representation is adequate  when 
accompanied by the first three letters of the month; or  
EXAMPLE : JAN 08  
b) a four digit numerical representation, suc h as 2008, when the 
two digit numerical representation of the month is used.  
EXAMPLE : 01 2008  
4.8.1.4  The date of minimum durability shall be declared by the words 
"best before" or words expressing similar intent.  
4.8.1.5  The words used to express date of  minimum durability shall be 
accompanied by:   DBZ S 1: Part 3: 201X (Revision)  
15 
 a) either the date itself; or  
b) a reference to where the date is given.  
4.8.1.6  An indication of the date of minimum durability shall not be 
required for:  
a) fresh fruits, vegetables and ground provisions which have not  
been peeled, cut or similarly treated;  
b) wines, liqueur wines, sparkling wines, aromatized wines, fruit 
wines, sparkling fruit wines and stout;  
c) beverages containing 10 % or more by volume of alcohol;  
d) bakers' or pastry -cooks' wares which, given the nature of  their 
content, are normally consumed within 48 h of their 
manufacture;  
e) vinegar;  
f) food grade salt;  
g) solid sugars;  
h) confectionery products consisting of flavoured and or coloured 
sugars;  
i) chewing gum;  
j) spices; or  
k) any other products permitted by the Bureau of St andards  for 
exemption.  
4.8.2  In addition to the date set out in 4.8.1, any special conditions for the storage 
of the food shall be declared on the label if the validity of the date depends 
on the applicable storage conditions.  
4.9 Instructions for use  
Instructions for use, including reconstitution, where applicable, shall be included 
on the label,  to ensure correct utilization of the food.  
5 ADDITIONAL REQUIREMENTS  
5.1 Quantitative labelling of ingredients  
5.1.1  Where the labelling of a food places special emphasis on the presence of 
one or more valuable and or characterizing ingredients, or where the 
description of the food has the same effect, the percentage of the ingredient 
(m/m) at the time of manufacture shall be declared.  
5.1.2  Where the label ling of a food places special emphasis on the low content of 
one or more ingredients, the percentage of the ingredient (m/m) in the final 
product shall be declared.  
5.1.3  A reference in the name of a food to a particular ingredient shall not 
constitute the  placing of special emphasis.    DBZ S 1: Part 3: 201X (Revision)  
16 
 5.1.4  A reference in the labelling of a food to an ingredient used in a small 
quantity and only as flavouring shall not constitute the placing of special 
emphasis.  
5.2 Artificial foods  
On any label or in any advertisement of  artificial, imitation, substitute or synthetic 
food, the words “artificial”, “imitation”, “substitute”, “synthetic” or other 
appropriate words shall be stated in full, and shall:  
a) be an integral part of the name of the food; and  
b) be in identical type and be  identically displayed with such name.  
5.3 Irradiated foods  
5.3.1  Food which has been treated with ionizing radiation shall carry a written 
statement on its label indicating that treatment, in close proximity to the 
name of the food.  
5.3.2  When an irradiat ed product is used as an ingredient in another food, this 
shall be declared in the list of ingredients.  
5.3.3  When a single ingredient product is prepared from a raw material which has 
been irradiated the label of the product shall contain a statement indi cating 
the treatment.  
5.4 Organically produced foods  
5.4.1  Where product or its ingredients are described by the terms “organic”, 
“biological”, “ecological”, “bio -dynamic” or words of similar intent, they 
shall be regarded as having an indication referring to organic production 
methods.  
5.4.2  Organically produced  foods shall be certified by a competent authority, as 
complying with the requirements specified by the national standards body 
for products bearing the designation.  
5.5 Foods for special dietary uses  
Labelling requirements for foods for special dietary uses shall be in accordance 
with Annex B.  
5.6 Food additives  
Labelling requirements for foods for food additives shall be in accordance with 
Annex C.  
6 OPTIONAL LABELLING  
6.1 If used,  any information or pictorial device, which is written, printed or prese nted 
as graphic material,  shall be displayed in labelling provided that it is not in conflict 
with the requirements  of this standard.   DBZ S 1: Part 3: 201X (Revision)  
17 
 6.2 If grade designations are used, they shall be readily understandable  and not be 
misleading or deceptive in any way.  
6.3 Where nutrition information is presented, it shall comply with the requirements for 
nutrition labelling and the use of nutrition claims stated in Annex D.  
7 PRESENTATION OF LABELLING INFORMATION  
7.1 General  
7.1.1  Labels in pre -packaged foods shall be a pplied in such a manner that they 
shall  not become separated from the container.  
7.1.2  Statements required to appear on the label by virtue of this standard shall be 
clear, prominent, indelible and readily legible by the consumer under 
normal conditions of  purchase and use.  
7.1.3 The information appearing on the label shall be in letters and or numbers of 
not less than 1.5 mm in height based on lower case “o”.  
7.1.4  Where the container is covered by a wrapper, the wrapper shall carry the 
necessary informati on or the label on the container shall be readily legible 
through the outer wrapper or not be obscured by it.  
7.1.5  The name and net content of the food shall appear on the main panel of the 
label.   
7.2 Language  
7.2.1  The labelling requirements specified in this standard shall be in the English 
Language .  
7.2.2  If the language on the original label is not acceptable, to the consumer for 
whom it is intended, a supplementary label containing the mandatory 
information in t he required language may be used instead of relabelling.  
7.2.3   In the case of either relabelling or a supplementary label, the mandatory 
information provided shall be fully and accurately reflect that in the original 
label.  
7.2.4  All numbers relating to net content and drained weight stated on the label 
shall be given in Arabic numerals.  
7.3 Registration of labels programme  
Labels shall be registered with the Belize Bureau of Standards . 
 
 
 
  DBZ S 1: Part 3: 201X (Revision)  
18 
 Annex A (normative) : Claims  
 
A.1 Prohibited claims  
A.1.1  The following is prohibited:  
a) claims stating that any given food will provide an adequate source of all 
essential nutrients, except in the case of well -defined products for which the 
national and, whe re applicable, regional competent authority permits this claim, 
or where appropriate International scientific consensus exists that the product 
is an adequate source of all essential nutrients;  
 
b) claims implying that a balanced diet cannot supply adequate a mounts of all 
nutrients;  
 
c) claims which cannot be substantiated;  
 
d) claims as to the suitability of a food for use in the prevention, alleviation, 
treatment or cure of a disease, disorder or particular physiological condition, 
unless specifically permitted by  the national and, where applicable, regional 
competent authority; and  
 
e) claims which could give rise to doubt about the safety of similar foods or which 
could arouse or exploit fear in the consumer.  
A.1.2  Potentially misleading claims are not allowed.  
EXAMPLE 1 : Meaningless claims, including incomplete comparatives and 
superlatives.  
EXAMPLE 2:  Claims as to good hygiene practice, such as wholesome, 
healthful and sound.  
A.2 Conditional claims  
The following claims are permitted subject to the particular condition attached to each:  
a) an indication that a food has obtained an increased or special nutritive value by means 
of the addition of nutrients, such as vitamins, minerals and amino acids, shall be given 
if such an addition has been made on the basis of n utritional considerations elaborated 
by the national competent authority and are consistent with the relevant legislation;  
b) an indication that the food has special nutritional qualities as a result of the reduction 
or omission of a nutrient shall be on the basis of nutritional considerations elaborated 
by national competent authority and are consistent with the relevant legislation;   DBZ S 1: Part 3: 201X (Revision)  
19 
 c) terms such as natural, pure, fresh, homemade, organically grown shall only be used 
when the product satisfies the definitions f or these terms, as defined by the national 
and, where applicable, regional competent authority;  
d) religious or ritual preparation of a food is permitted provided that the food conforms to 
the requirements of the appropriate religious or ritual authorities, s uch as halal, kosher;  
 
e) an indication that a food has special characteristics when all such foods have the same 
characteristics;  
 
f) an indication of the absence or non -addition of particular substances to food is 
permitted provided that it is not misleading a nd provided that the substance:  
 
i. is not subject to specific requirements in any national or regional standard;  
 
ii. is one which consumers would normally expect to find in the food;  
 
iii. has not been substituted by another, giving the food equivalent characteristi cs, 
unless the nature of the substitution is clearly stated with equal prominence; and  
 
iv. is one whose presence or addition is permitted in the food.  
 
g) An indication of the absence or non -addition of one or more nutrients are regarded as 
a nutrition claim and  requires that the product provides nutrition labelling in accordance 
with the specifications stated in Annex D.  
 
 
 
 
 
 
 
 
 
 
 
  DBZ S 1: Part 3: 201X (Revision)  
20 
 Annex B (normative) : Pre-packaged foods for special dietary uses  
 
B.1 General principle  
The labelling and advertising of foods for special dietary uses shall not imply that advice 
from a competent authority is not needed.  
B.2 Labelling of pre -packaged foods for special dietary uses  
The labels of all pre -packaged foods for special di etary uses shall bear the information 
required by 4.1 to 4.4 of this standard as applicable to the food being labelled, except as 
stated in a specific national or regional standard.  
B.2.1  The name of the food  
In addition to the declaration of the name of t he food in accordance with 4.1, the 
following provisions apply:  
a) the designation “special dietary”, “special dietetic” or an appropriate equivalent 
term, is permitted when used in conjunction with the name only where the 
product corresponds to the definitio n of foods for special dietary uses; and  
b) the characterizing feature, but not the condition for which the food is intended, 
shall be stated in appropriate descriptive terms in close proximity to the name 
of the food . 
B.2.2  Nutrition labelling  
Nutrition labelling shall include the following:  
a) the total quantity of those specific nutrients or other components, which provide 
the characterizing feature for the special dietary use for which the food is 
intended per 100 g or     100 ml, and where appropriate, per specified quantity 
of the food as suggested for consumption.  
 
b) the specifications stated in Annex D.5.  
B.2.3  Date marking and storage  
B.2.3.1  In addition to the declaration of date marking and storage instructions in 
accordance with 4.8, storage instru ctions of opened packages of a food for 
special dietary uses shall be included on the label to ensure that the opened 
product maintains its wholesomeness and nutritive value.   
B.2.3.2  A warning shall be included on the label if the food is not capable of being 
stored after opening, or is not capable of being stored in the container after 
opening.  
B.3 Additional requirements for specific foods   DBZ S 1: Part 3: 201X (Revision)  
21 
 B.3.1  Claims  
B.3.1.1  Any claims made for the foods covered by this standard shall be in 
accordance with the specif ications for Claims stated in Annex A.  
B.3.1.2  Where a claim is made that the food is suitable for special dietary use, that food 
shall comply with all provisions of this standard except as otherwise provided in a 
specific national or regional standard for  foods for special dietary uses.  
B.3.1.3  A food, which has not been modified in accordance with the definition of foods for 
special dietary uses but is suitable for use in a particular dietary regimen because 
of its natural composition, shall not be design ated “special dietary” or “special 
dietetic” or any other equivalent term. Such a food is permitted to carry a statement 
on the label e.g. “this food is by its nature “X” where "X” refers to the essential 
distinguishing characteristic, provided that such s tatement does not mislead the 
consumer.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  DBZ S 1: Part 3: 201X (Revision)  
22 
 Annex C (normative) : Food additives  
 
C.1 General  
The term “x flavour” is permitted to be used to describe a flavour which is not derived 
from, but reproduces the flavour of “x”.  
NOTE : Sodium chloride  is not included as an additive to which these specifications 
apply.  
C.2 Labelling of pre -packaged food additives sold by retail  
The labels of all food additives sold by retail shall carry the information  required by C.2.1 
to C.2.4, as applicable to the food additive being labelled.  
C.2.1  Details of the food additive  
C.2.1.1  The name of each food additive present shall be given. The name shall be 
specific and not generic and shall indicate the true nature of the food 
additive. Where a name has been established for a food additive in a 
CODEX Alimentarius list of additives, that name shall be used. In other 
cases, the common or usual name shall be listed or, where none exists, an 
appropriate descriptive name shall be used.  
C.2.1.2  If two or more food additives are present, their names shall be given in the 
form of a list in the order of proportion by weight which each food additive 
bears to the total contents of the container. The food additive present in the 
greatest proportion by weight shall be listed first. Where one or more of the 
food additives is subject to a quantitative limitation in a food covered by a 
national standard, the quantity or proportion of that additive shall be stated. 
If food ingredients are part of the preparation, they shall be declared in the 
list of ingredients in descending order of proportion.  
C.2.1.3  In the case of mixtures of flavourings, the name of each flavouring present 
in the mixture is not required. The generic expression “fl avour” or 
“flavouring” is permitted together with a true indication of the nature of the 
flavour. The expression “flavour” or “flavouring” may be qualified by the 
words “natural”, “natural –identical”, “artificial”, or a combination of these 
words as approp riate.  
NOTE:  This provision applies to herbs and spices, but not to flavour 
modifiers.  
C.2.1.4  Food additives with a shelf -life not exceeding 18 months shall carry the date 
of minimum durability.  
C.2.1.5  The words “For Food Use” or a similar statement sha ll appear in a 
prominent position on the label.   DBZ S 1: Part 3: 201X (Revision)  
23 
 C.2.2  Instructions on storage and use  
Adequate information shall be given about the manner in which the food additive 
is to be stored and used in food.  
C.2.3  Net content  
The net content shall be declared in the metric system of measurement in the 
following manner:  
a) by volume or weight, for liquid food additives;  
b) by weight for solid food additives, other than those sold in tablet form;  
c) either by weight or volume for semi -solid or viscous food additives; and  
d) by weight together with the number of tablets in the package for food additives 
sold in tablet form.  
C.2.4  Lot identification  
Each container shall be coded or un -coded to identify the producing factory and the 
lot.  
C.3 Labelling of pre -packaged food additiv es sold other than by retail  
The labels of all food additives sold other than by retail shall carry the information stated 
in C.2.1 to C.2.4 except that:  
a) where the food additives in non -retail containers are intended for further industrial 
processing, the required information, other than that described in C.2.1.1 and C.2.1.4, 
is allowed on the documents relating to the sale; or  
 
b) where one or more food additives is subject to a quantitative limitation in a food to be 
sold, the quantity or proportion of that additive and or adequate instruction to enable 
compliance with the limitation, shall be given.  
C.4 Presentation of information  
Statements required to appear on the label are not permitted to be obscured by designs or 
by other written, printed or graphic ma tter and shall be on contrasting background. The 
letters in the name of the food additive shall be in a size equivalent to the most prominent 
printed matter on the label. The name and net content shall appear on the main panel of the 
label.  
 
 
 
  DBZ S 1: Part 3: 201X (Revision)  
24 
 Annex D (normative) : Principles for nutrition labelling  
 
D.1 Nutrient declaration  
Information supplied shall be for the purpose of providing consumers with a suitable profile 
of nutrients contained in the food and co nsidered to be of nutritional importance.  The 
information shall provide to consumers an understanding of the quantity of nutrients 
contained in the product and shall not mislead them with respect to the exact quantitative 
knowledge of nutrients required t o maintain good health.  
D.2 Nutrition labelling  
Nutrition labelling shall not imply that a food which carries such labelling has necessarily 
any nutritional advantage over a food which is not so labelled.  
D.3 Nutrient declaration  
D.3.1  Application of nutrient declaration  
D.3.1.1  Nutrient declaration is required whenever a nutrition or health claim is made 
for a food.  
D.3.1.2  Nutrient declaration is voluntary for all other foods.  
D.3.2  Listing of nutrients  
D.3.2.1  Where nutrient declaration is applied, the following is mandatory:  
a) energy value;  
b) the amounts of protein, available carbohydrate such as carbohydrate 
excluding dietary fibre, fat, saturated fat and total sugars;  
c) the amount of any other nutrient for which a nutrition claim is made; and  
d) the amoun t of any other nutrient considered relevant for maintaining a good 
nutritional status, as determined by the national competent authority.  
D.3.2.2  In addition to the requirements of D.3.2.1, the nutrient labelling shall consist 
of information on the sugars,  dietary fibre, saturated and trans fatty acids 
and sodium, where these are declared.  
D.3.2.3  Where a claim is made regarding the amount and or type of fatty acids or 
cholesterol, the amounts of saturated fatty acids or cholesterol and of 
polyunsaturated a nd trans -fatty acids shall be declared in accordance with 
D.3.4.7.  
D.3.2.4  In addition to the mandatory declaration under D.3.2.1, D.3.2.2, and 
D.3.2.3, only vitamins and minerals for which recommended intakes have 
been established, and or which are declar ed to be of nutritional importance, 
by the national competent authority, shall be declared.   DBZ S 1: Part 3: 201X (Revision)  
25 
 D.3.2.5  When nutrient declaration is applied, vitamins and minerals which are 
present in amounts less than 5 % of the Nutrient Reference Value (NRV) or 
of the guide lines of the national competent authority, per 100 g or 100 ml 
or per serving (as quantified on the label) are not required to be declared.  
D.3.2.6  In the case where a product is subject to labelling requirements of a national 
or regional standard, the pro visions for nutrient declaration stated in that 
standard shall take precedence over the provisions of D.3.2.1 to D.3.2.5.  
D.3.3  Calculation of nutrients  
D.3.3.1  Calculation of energy  
The amount of energy to be listed shall be calculated using the conversio n 
factors provided in Table D.1.  
Table  D.1 — Conversion factors for calculation of energy  
Nutrients  Conversion Factors  
Alcohol (Ethanol)  7 kcal/g (29 kJ)  
Carbohydrates    4 kcal/g (17 kJ)  
Fat  9 kcal/g (37 kJ)  
Organic acid  3 kcal/g (13 kJ)  
Protein   4 kcal/g (17 kJ)  
   
D.3.3.2  Calculation of protein  
The amount of protein to be listed shall be calculated using the formula:  
Protein = Total Kjeldahl Nitrogen x 6.25 
D.3.4  Presentation of nutrient content  
D.3.4.1  The declaration of nutrient content shall be numerical. The use of additional 
means of presentation is permitted.  
D.3.4.2  Information on energy value should be expressed in kJ and kcal, or calories 
per 100 g or per  100 ml or per package if the package contains only a single 
portion. In addition, this information may be given per serving as quantified 
on the label, or per portion, provided that the number of portions contained 
in the package is stated.  
D.3.4.3   Infor mation on the amounts of protein, carbohydrate and fat in the food 
shall be expressed in g per 100 ml or per package if the package contains 
only a single portion. Alternatively, this information may be given per 
serving as quantified on the label or per p ortion provided that the number 
of portions contained in the package is stated. Information on protein  DBZ S 1: Part 3: 201X (Revision)  
26 
 content may also be expressed as percentages of the Nutrient Reference 
Value.  
D.3.4.4   Numerical information on vitamins and minerals shall be expressed in 
metric units and or as a percentage of the Nutrient Reference Value per 100 
g or per 100 ml or per package if the package contains only a single portion.  
In addition, this information may be given per serving as quantified on the 
label or per portion p rovided that the number of portions contained in the 
package is stated.  
D.3.4.4.1  The Nutrient Reference Val ues given in Table D.2 shall be used 
for labelling purposes.  
NOTE :  Nutrient Reference Values originating from countries or regions 
outside of the C aribbean region may be used once the country or 
region of origin is declared.  
D.3.4.5  The information required by D.3.4.2, D.3.4.3 and D.3.4.4 may be given per 
serving only, as quantified on the label, or per portion provided that the 
number of portions contained in the package is stated.  
Table  D.2 — Nutrient reference values  
Nutrient  Unit  Value  
Calcium  mg 800 
Copper  Value established by the competent 
national authority  
Folic Acid  μg 200 
Iodine  μg 150 
Iron mg 14 
Magnesium  mg 300 
Niacin  mg 18 
Protein  g 50 
Riboflavin  mg 1.6 
Selenium  Value established by the competent 
national authority  
Thiamin  mg 1.4 
Vitamin A  μg 800 
Vitamin B 6 mg 2 
Vitamin B 12 μg 1 
Vitamin C  mg 60 
Vitamin D  μg 5  DBZ S 1: Part 3: 201X (Revision)  
27 
 Zinc mg 15 
 
D.3.4.6  The presence of carbohydrates shall be declared on the label as 
“carbohydrates”. Where the type of carbohydrate is declared, this 
declaration shall follow immediately after the declaration of the total 
carbohydrate content in the following format:  
“Carbohydrate … g, of which sugars … g”  
This may be followed by:  
“x” … g  
where x represents the specific name of any other carbohydrate constituent.  
D.3.4.7  Where the amount and or type of fatty acids or cholesterol is declared, this 
declaration shall follow immediately the declaration of the total fat in 
accordance with D.3.4.3.  
The following format shall be used:  
Total Fat    ... g 
of which saturated fatty acids  ... g 
trans fatty acids   ... g 
monounsaturated fatty acid s ... g 
polyunsaturated fatty acids  ... g 
Cholesterol    ... mg  
D.3.5  Tolerances and compliance  
D.3.5.1  Tolerance limits for compliance with these requirements shall be those 
established by the national standards body.  
D.3.5.2  The values used in nutrient declaration shall be weighted average values 
derived from data specifically obtained from analyses of products which are 
representative of the product being labelled.  
D.3.5.3  In those cases where a product is subjected to a national or regional 
standard, r equirements for tolerances for nutrient declaration established by 
the standard shall take precedence over these specifications.  
D.4 Supplementary nutrition information  
The use of supplementary nutrition information on food labels is optional and shall onl y 
be given in addition to, and not in place of, the nutrient declaration.   DBZ S 1: Part 3: 201X (Revision)  
28 
 NOTE 1  Supplementary nutrition information is intended to increase the consumer’s 
understanding of the nutritional value of food and to assist in interpreting 
the nutrient declaratio n. There are a number of ways of presenting such 
information, which may be suitable for use on food labels.  
NOTE 2  Supplementary nutrition information, on labels shall be accompanied by 
consumer education programmes, which are designed to increase consumer  
understanding and use of the information.  
D.5 Nutrient content claims  
D.5.1  When a nutrient content claim that is listed in Table D.3 or a synonymous claim is 
made, the conditions specified in the table for that claim shall apply.  
D.5.2  Where a food is by  its nature low in, or free of, the nutrient that is the subject of the 
claim, the term describing the level of the nutrient shall immediately precede the 
name of the food and be in the form “a low (naming the nutrient) food” or “a 
(naming the nutrient) -free food”.  
D.6 Comparative claims  
D.6.1  Comparative claims are permitted, subject to the following conditions and based on 
the food as sold, taking into account further preparation required for consumption 
according to the instructions for use on the label:  
a) The foods being compared shall be different versions of the same food or 
similar foods. The foods being compared shall be clearly identified.  
b) A statement of the amount of difference in the energy value or nutrient content 
shall be given.  
c) The following inf ormation shall appear in close proximity to the comparative 
claim:  
1. The amount of difference related to the same quantity, expressed as a 
percentage, fraction, or an absolute amount. Full details of the comparison 
shall be given.  
2. The identity of the food to  which the food is being compared. The food shall 
be described in such a manner that it can be readily identified by consumers.  
Table  D.3 — Nutrient content claim  
Component  Claim  Conditions  (not more than)  
Energy  Low 
 
 
Free 40 kcal (170 kJ) per 100 g (solids)  
20 kcal (80 kJ) per 100 ml (liquids)  
 
4 kcal (17 kJ) per 100 ml (liquids)  
Fat Low 
 
 3 g per 100 g (solids)  
1.5 g per 100 ml (liquids)  
  DBZ S 1: Part 3: 201X (Revision)  
29 
 Component  Claim  Conditions  (not more than)  
Free 0.5 g per 100 g (solids) or 100 ml 
(liquids)  
Saturated fat  Low 
 
 
 
Free 
 1.5 g per 100 g (solids)  
0.75 g per 100 ml (liquids)  
and 10 % of energy  
 
0.1 g per 100 g (solids)  
0.1 g per 100 ml (liquids)  
Trans fat  Free 0.5 g per reference amount and serving 
of stated size  
Cholesterol  Low 
 
 
Free 
 
 
 
 
 
 0.02 g per 100 g (solids)  
0.01 g per 100 ml (liquids)  
 
0.005 g per 100 g (solids)  
0.005 g per 100 ml (solids)  
 
and, for both claims, less than:  
1.5 g saturated fat per 100 g (solids)  
0.75 g saturated fat per 100 ml 
(liquids)  
and 10 % of energy of saturated fat  
Sugars  Free 
 0.5 g per 100 g (solids)  
0.5 g per 100 ml (liquids)  
Sodium  Low 
 
Very low  
 
Free 0.12 g per 100 g  
 
0.04 g per 100 g  
 
0.005 g per 100 g  
Protein  Source  
 
 
 
 
 
High  10 % of NRV per 100 g (solids)  
5 % of NRV per 100 ml (liquids)  
or 5 % of NRV per 100 kcal  
(12 % of NRV per 1 MJ)  
or 10 % of NRV per serving  
 
2 times the values for “source”  
Vitamins and 
Minerals  
 Source  
 
 
 
 15% of NRV per 100 g (solids)  
7.5% of NRV per 100 ml (liquids)  
or 5% of NRV per 100 kcal  
(12% of NRV per 1  MJ) 
or 15% of NRV per serving   DBZ S 1: Part 3: 201X (Revision)  
30 
 Component  Claim  Conditions  (not more than)  
 
High   
2 times the value for “source”  
 
d) The comparison shall be based on a relative difference of at least 25 % in the 
energy value or nutrient content, except for micronutrients where a 10 % 
difference in the NRV would be acceptable, between the compared foods; and 
a minimum absolute difference in energy value or nutrient content equivalent 
to the figure defined as “low” or as a “source” in Table D.3.  
e) The use of the words “light” or “lite” shall follow the same criteria as for 
“reduced” and include an indication of the characteristics which make the food 
“light” or “lite”.  
 
 
D.7 Health claims  
D.7.1  Health claims are permitted provided the following conditions are fulfilled:  
a) health claims shall be based on current relevant scientific substantiation and the 
level of proof shall be sufficient to validate the type of claimed effect, as 
recognized by generally accepted scientific review of the data. This 
substantiation shall be reviewed as new information becomes available;  
b) for any health claim to be permitted on a label, it shall first have the approval 
of the national and, where applicable, regional competent authority. Only health 
claims which support national health policy and goals shall be permitted;  
c) the claim about a food or food constituent shall be stated within the context of 
the total diet;  
d) the claimed benefit shall arise from the consumption of a reasonable quantity 
of the food or food constituent, in the context of a normal diet;  
e) if the claimed benefit is attributed t o a constituent in the food, the food shall be:  
1. a significant or high source of the constituent in the case where increased 
consumption is recommended; or  
2. low in, reduced in or free of the constituent in the case where reduced 
consumption is recommended; o r 
NOTE:  Where appropriate, the conditions for nutrient content claims 
and comparative claims may be used to determine the levels 
for “high”, “low”, “reduced” and “free”.  
f) only those essential nutrients for which a NRV has been established, or those 
nutrient s which are mentioned in officially recognized dietary guidelines 
elaborated by the national competent authority, shall be the subject of a nutrient 
function claim.   DBZ S 1: Part 3: 201X (Revision)  
31 
 D.7.2  A national competent authority shall reserve the right to prohibit claims made for 
food that contains nutrients or constituents in amounts that increase the risk of 
disease or an adverse health -related condition. The health claim is not permitted if 
it encourages or condones excessive consumption of any food or disparages good 
dietary prac tice.  
D.7.3  If the claimed effect is attributed to a constituent of the food, there shall be a 
validated method to quantify the food constituent, which forms the basis for the 
claim.  
D.7.4  A statement of the quantity of any nutrient or other constituent o f the food, which 
is the subject of the claim, shall appear on the label or labelling of the food bearing 
health claims.  
D.7.5  The following  information shall be placed on the label as deemed necessary by the 
national competent authority:  
a) information on the identity of the target group;  
b) information on how to use the food to obtain the claimed benefit;  
c) advice to groups who might be adversely affected by the food and to any who 
need to avoid the food completely; and  
d) maximum safe intake level of the food.  
D.8 Claims related to dietary guidelines or healthy diets  
Claims that relate to dietary guidelines or healthy diets are permitted subject to the 
following conditions:  
a) claims related to the pattern of eating shall be contained in dietary guidelines 
officially  recognized by the national competent authority;  
b) flexibility in the wording of claims is acceptable, provided the claims remain 
consistent with the pattern of eating outlined in the dietary guidelines;  
c) claims related to a healthy diet, or any synonymous te rm, are considered to be claims 
about the pattern of eating contained in the dietary guidelines and should be 
consistent with the guidelines;  
d) foods, which are described as part of a healthy diet or healthy balance shall not be 
based on selective considerat ion of one or more aspects of the food but shall satisfy 
certain minimum criteria for other major nutrients related to dietary guidelines;  
e) foods described as healthy, or represented in a manner that implies that a food, in and 
of itself, will impart health  are not permitted; and  
f) food may be described as part of a healthy diet provided that the label carries a 
statement relating the food to the pattern of eating described in the dietary guidelines.  
D.9 Examples of health and nutrition claims covered by this standard  
Health and nutrition claims covered by this standard are stated in Table E.1.  
  DBZ S 1: Part 3: 201X (Revision)  
32 
 Annex E (informative) : Health claims  
 
E.1 Nutrition function claim  
Nutrient function claim  is a nutrition claim that describes the physiological role of the 
nutrient in growth, development and normal functions of the body.  
EXAMPLE 1 : Calcium aids in the development of strong bones and teeth  
EXAMPLE 2 : Protein helps build and repair body tissues  
EXAMPLE 3 : Iron is a factor in red blood cell formation  
EXAMPLE 4 : Vitamin E protects the fat in body tissues from oxidation  
EXAMPLE 5 : Contains folic acid which contributes to t he normal growth of the foetus  
E.2 Enhanced function claims  
These claims con cern specific beneficial effects of the consumption of foods and their 
constituents, in the context of the total diet, on physiological or psychological functions 
or biological activities, but do not include nutrient function claims. Such claims relate to 
a positive contribution to health or to the improvement of a function or to modifying or 
preserving health.  
EXAMPLE 1 : Certain non -digestible oligosaccharides improve the growth of specific 
bacterial flora in the gut.  
EXAMPLE 2 : Folate can help reduce plas ma homocysteine levels.  
EXAMPLE 3 : X may assist in increasing alertness.  
E.3 Reduction of disease risk claims  
Claims relating the consumption of a food or food constituent, in the context of the total 
diet, to the reduced risk of developing a disease or health -related condition. The claim 
should consist of two parts in the following order:  
a) information on an accepted diet -health relationship; and  
b) information on the composition of the product relevant to the relationship, unless the 
relationship is based on  a whole food or foods.  
EXAMPLE 1 :  Iron can help reduce the risk of anaemia. Food A is a rich source 
of iron.  
EXAMPLE 2 : A diet low in saturated fat may reduce the risk of heart disease. 
Food B is low in saturated fat.  
EXAMPLE 3 : Folate may reduce a woman ’s risk of having a child with neural 
tube defects. Food C is high in folate.   DBZ S 1: Part 3: 201X (Revision)  
33 
 EXAMPLE 4 : Sufficient calcium intake may reduce the risk of osteoporosis in 
later life. Food D is high in calcium.  
Table  E.1 — Examples of health and nutrition claims  
Component  Type of claim  Claim  
Calcium  Nutrient content claim  Food A is a source of calcium  
Comparative claim  Food A contains x % more calcium 
than …  
Nutrient function claim  Calcium aids in the development of 
strong bones and teeth. Food A is a 
source of (or rich in) calcium.  
Enhanced function claim  Calcium may help to improve bone 
density.  Food A is a source of/rich in 
calcium.  
Reduction of disease risk 
claim  Sufficient calcium intake may reduce 
the risk of osteoporosis in later life. 
Food A is high in calcium.  
Nutrient content claim  Food B is a source of iron  
Comparative claim  Food B contains an increased content 
of iron  
Nutrient function claim  Iron is a factor in red blood cell 
formation. Food B is a source of (or 
rich in) iron.  
Enhanced function claim  A good iron status may promote 
physical endurance. Food B is a rich 
source of (or rich in) iron.  
Reduction of disease risk 
claim  Iron deficiency is common among 
women. Good dietary habits can 
reduce the risk of developing iron 
deficiency. Food B is an important 
source of the type of iron that is readily 
absorbed by the body.  
Folic Acid  Nutrient content claim  Food C is a source of folic acid  
Comparative claim  Food C contains x % more folic acid 
than…  
Nutrient function claim  Folic acid contributes to the normal 
growth of the foetus. Food C contains 
folic acid  
Reduction of disease risk 
claim  Folate may help to normalize plasma 
homocysteine levels. Food C is a 
source  of (or rich in) folate.  
Nutrient content claim  Food D is high in fibre   DBZ S 1: Part 3: 201X (Revision)  
34 
 General 
Examples  Food D is low in fat  
Comparative claim  Component X has been reduced in 
Food E  
Food E contains less component X 
than…  
Nutrient function claim  Protein helps build and repair body 
tissues  
Vitamin E protects the fat in body 
tissues from oxidation  
Certain non -digestible oligosaccharides 
improve the growth of specific 
bacterial flora in the gut.  
Food F may assist in increasing 
alertness  
Reduction of disease risk 
claim A diet low in saturated fat may reduce 
the risk of heart disease. Food G is low 
in saturated fat  
NOTE  The use of these examples does not represent an endorsement of the specific 
claims listed in the Table.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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