ﻹﻣﺎﺭﺍﺕ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻳﻴﺲﻫﻴﺌﺔ ﺍ 
Emirates Authority for Standards & Metrology (ESMA) 
 
  
 
 
 
 
 
 
 ﻧﻬﺎﺋﻲﻣﺸﺮﻭﻉ 
 
UAE.S/ FDS 2333:2018  
 
  
 ﺍﻻﺩﻋﺎءﺍﺕ ﺍﻟﺼﺤﻴﺔ ﻭﺍﻟﺘﻐﺬﻭﻳﺔ
  ﺍﻷﻏﺬﻳﺔ ﻭﻅﺮﻭﻑ ﺍﺳﺘﺨﺪﺍﻣﻬﺎﺍﻟﻤﺴﻤﻮﺡ ﺑﺎﺳﺘﺨﺪﺍﻣﻬﺎ ﻓﻲ  
Permitted Health and Nutrition Claims 
Made on Food and Their Conditions of Use  
   
  
  
  ﺩﻭﻟﺔ ﺍﻻﻣﺎﺭﺍﺕ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﻤﺘﺤﺪﺓ
UNITED ARAB EMIRATES 
 
 
 
  
   
 
  
  
  ﺇﻋﺪﺍﺩ
  ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﻮﻁﻨﻴﺔ ﻟﻘﻄﺎﻉ ﻣﻮﺍﺻﻔﺎﺕ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﺰﺭﺍﻋﻴﺔ
ﻗﻴﺎﺳﻴﺔ ﺇﻣﺎﺭﺍﺗﻴﺔ ﺗﻢ ﺗﻮﺯﻳﻌﻬﺎ ﻹﺑﺪﺍء ﺍﻟﺮﺃﻱ ﻭﺍﻟﻤﻠﺤﻮﻅﺎﺕ ﺑﺸﺄﻧﻬﺎ، ﻟﺬﻟﻚ ﻓﺈﻧﻬﺎ  ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ ﻣﺸﺮﻭﻉ ﻟﻤﻮﺍﺻﻔﺔ 
  ﻋﺮﺿﺔ ﻟﻠﺘﻐﻴﻴﺮ ﻭﺍﻟﺘﺒﺪﻳﻞ، ﻭﻻ ﻳﺠﻮﺯ ﺍﻟﺮﺟﻮﻉ ﺇﻟﻴﻬﺎ ﻛﻤﻮﺍﺻﻔﺔ ﻗﻴﺎﺳﻴﺔ ﺇﻻ ﺑﻌﺪ ﺍﻋﺘﻤﺎﺩﻫﺎ ﻣﻦ ﻣﺠﻠﺲ ﺇﺩﺍﺭﺓ ﺍﻟﻬﻴﺌﺔ. 
 
Foreword 
 
Emirates Authority for Standardization & Metrology (ESMA) has a  national 
responsibility for standardiza tion activities. One of ESMA main  functions is to 
issue Emirates Standards /Tec hnical regulations through special ized technical 
committees (TCs). 
 ESMA through the technical program of committees TC: Technical committee for 
standard of animal products “has updated the GSO standard No. U AE.S/ 2333" 
Permitted Health and Nutrition Cla ims Made on Food and Their Co nditions of 
Use  “ The draft standard has been prepared by (United Arab Emirates) .  
 
It has been approved as United Ara b Emirates Technical Regulati on by ESMA 
Board of Directors in its meeting No.( .. ),held on.. / ../ H ,   ../ .. / G.
 
The approved standard will replace and supersede the standard N o.( GSO/ 
2333:2013). 
  
 
 
 
 
 
 
 
 
 
   
 
 
 
  
 
 
 
   
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 UAE.S FDS 2333 :2018                                                       UAE STANDARD  
1 
  
Permitted Health and Nutrition Claims 
Made on Food and Their Conditions of Use  
 
1. SCOPE  
 
1.1 This standard relates to the use of nutrition and health claims  in food labelling 
and, where required by the author ities having jurisdiction, in advertising.  
1.2 This standard apply to all foods for which nutrition and health  claims are made 
without prejudice to specific provisions under UAE  standards or Guidelines 
relating to Foods for Special Die tary Uses and Foods for Specia l Medical 
Purposes. 
1.3 This standard is intended to supplement the UAE General Guideli nes on 
Claims and do not supersede any prohibitions contained therein.  
1.4 Nutrition and health claims sha ll not be permitted for foods fo r infants and 
young children except where speci fically provided for in releva nt UAE 
standards or national legislation. 
1.5 Nutrition claims should be consis tent with national nutrition p olicy and 
support that policy. Only nutrition claims that support nationa l nutrition 
policy should be allowed.   
2. COMPLIMENTARY REFERENCES 
 
2.1  UAE.S 9: Labeling of the packaged foods. 
 
2.2  GSO 1366: General requirements for handling of Foods for S pecial 
Medical. 
2.3  UAE.S 2233: Requirement s of Nutritional Labeling. 
 
2.4  GSO/CAC/GL1: Genera l Guidelines on Claims. 
 2.5 CAC/GL 23: Annex: Recommendations on the Scientific Substan tiation 
of Health Claims” 
   
3. DEFINITIONS : 
 3.1            Claim: any repres entation which states, suggests  or implies that a food 
has particular attributes/ chara cteristics relating to its orig in, nutritional 
properties, nature, processing , composition or any other qualit y. 
 3.2  Nutrition claim means any re presentation which states, sug gests or 
implies that a food has particul ar nutritional properties inclu ding but not 
limited to the energy value and to the content of protein, fat and 
carbohydrates, as well as the cont ent of vitamins and minerals.  T h e  
following do not constitute nutrition claims: 
- The mention of substances in the list of ingredients; - The mention of nutrients as a mandatory part of nutrition lab elling; UAE.S FDS 2333 :2018                                                       UAE STANDARD  
2 
 - Quantitative or qualitative decl aration of certain nutrients or 
ingredients on the label if req uired by national legislation.  
3.2.1 Nutrient content claim is a nutrition claim that describe s the level of a 
nutrient contained in a food. 
                 (Examp les: “source of calcium”; “high in fiber  and low in fat”.)  
3.2.2 Nutrient comparative claim is a claim that compares the n utrient levels 
and/or energy value of two or more foods. 
                 (Examples: “redu ced”; “less than”; “fewer”; “i ncreased”; “more than”.) 
 3.2.3         Non-addition claim means any claim that an ingred ient has not been 
added to a food, either directly o r indirectly. The ingredient is one 
whose presence or addition is pe rmitted in the food and which 
consumers would normally expect to find in the food. 
 3.3         Health claim means a ny representation that states, suggests, or implies 
that a relationship exists between a food or a constituent of t hat food 
and health. Health claim s include the following: 
 
3.3.1     Nutrient function claims – a nutrition claim that des cribes the 
physiological role of the nutrient in growth, development and n ormal 
functions of the body. 
Example: 
“Nutrient A (naming a physiological role of nutrient A in the b ody in the 
maintenance of health and promotion of normal growth and develo pment). Food X 
is a source of/ high in nutrient A.”   
3.3.2 Other function claims – These claims concern specific beneficial 
effects of the consumption of f oods or their constituents, in t he context 
of the total diet on normal functions or biological activities of the body. 
Such claims relate to a positive contribution to health or to t he 
improvement of a function or to modifying or preserving health.  
                    
                 Examples: “Substance A (naming the effect of substance A on imp roving or 
modifying a physiological function or biological activity assoc iated with health). 
Food Y contains x grams of substance A.” 
 
3.3.3        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. 
                 Risk r eduction means significantly altering a major risk factor(s) for a 
disease or health-related conditi on. Diseases have multiple ris k factors 
and altering one of these risk factors may or may not have a be neficial 
effect. The presentation of risk reduction claims must ensure, for 
example, by use of appropriate language and reference to other risk 
factors, that consumers do not in terpret them as prevention cla ims. 
Examples: 
“A healthful diet low in nutrient or substance A may reduce the  risk of disease D. 
Food X is low in nutrient or substance A.” 
“A healthful diet rich in nutrient or substance A may reduce th e risk of disease D. UAE.S FDS 2333 :2018                                                       UAE STANDARD  
3 
 Food X is high in nutrient or substance A.” 
 
3.4 Advertising means any commercial communication to the publi c, by any means other than 
labelling, in order to promote directly or indirectly, the sale  or intake of a food through the use 
of nutrition and health claims in relation to the food and its ingredients 
  
4. NUTRITION LABELLING  
Any food for which a nutrition or health claim is made should b e 
labelled with a nutrient declaration according to item No. 2.3.  
  
5. NUTRITION CLAIMS 
 
The only nutrition claims permitted shall be those relating to energy, 
protein, carbohydrate, and fat a nd components thereof, fibre, s odium 
and vitamins and minerals for whi ch Nutrient Reference Values 
(NRVs) have been laid down in item No. 2.3. 
  
6. NUTRIENT CONTENT CLAIMS 
 
6.1 When a nutrient content claim that is listed in the Table 2 . or a synonymous 
claim is made, the conditions specified in the Table 2 for that  claim should apply. 
 
6.2 A claim to the effect that a food is free of salt can be ma de, provided the food 
meets the conditions for free of sodium listed in the Table 2 t o This standard. 
 6.3 Where a food is by its nature low in or free of the nutrien t that is the subject 
of the claim, the term describing the level of the nutrient sho uld not immediately 
precede the name of the food but  should be in the form “a low ( naming the 
nutrient) food” or “a (naming  the nutrient)-free food”.  UAE.S DS 2333: 2018                                                UAE STANDARD  
4 
 7. COMPARATIVE CLAIMS  
                Comparati ve claims should be permitted subject to the following 
conditions and based on the food as sold, taking into account f urther 
preparation required for consumption according to the instructi ons for 
use on the label: 
 
7.1 The foods being compared should be different versions of th e same food 
or similar foods. The foods being  compared should be clearly 
identified.  
7.2 A statement of the amount of difference in the energy value  or nutrient 
content should be given. The foll owing information should appea r in 
close proximity to the comparative claim:  
7.2.1 The amount of difference related to the same quantity, ex pressed as a 
percentage, fraction, or an absolute amount. Full details of th e 
comparison should be given.  
7.2.2 The identity of the food(s ) to which the food is being co mpared. The 
food(s) should be described in su ch a manner that it (they) can  b e  
readily identified by consumers. 
 7.3.1        For comparative claims about energy or macronutrie nts and sodium, the 
comparison should be based on a relative difference of at least  25% in 
the energy value or the nutrient content respectively between t he 
compared foods and a minimum abso lute difference in the energy value 
or nutrient content equivalent to the figure defined as “low” o r as a 
“source” in the Table 2. 
 7.3.2      For comparative claims about micronutrients other th an sodium the 
comparison should be based on a difference of at least 10% of t he NRV 
between the compared foods. 
 
7.4           In addition to the c onditions set out in Section 7.3, the content of trans 
fatty acids should not increase for foods carrying a comparison  claim 
for decreased saturated  fatty acids content. 
 
7.4 The use of the word “light” should follow the same criteria  as for 
“reduced” and include an indication of the characteristics whic h make 
the food “light”. 
 8. Non- Addition Claim  
 
8.1 Non-Addition of Sugars:  
 
Claims regarding the non-addition of sugars  to a food may be ma de provided the 
following conditions are met. 
(a) No sugars of any type have been added to the food (Examples : sucrose, 
glucose, honey, molasses, corn syrup, etc.);  UAE.S DS 2333: 2018                                                UAE STANDARD  
5 
 (b) The food contains no ingredie nts that contain sugars as an ingredient 
(Examples: jams, jellies, sweete ned chocolate, sweetened fruit pieces, etc.); 
(c) The food contains no ingredients containing sugars that sub stitute for added 
sugars (Examples: non-reconstituted concentrated fruit juice, d ried fruit paste, 
etc.); and 
(d) The sugars content of the food itself has not been increase d above the amount 
contributed by the ingredients by some other means (Example: th e use of enzymes 
to hydrolyze starches to release sugars). 
 
8.2 Non-Addition of Sodium Salts  
Claims regarding the non-additi on of sodium salts to a food, in cluding “no added 
salt”, may be made provided th e following conditions are met. 
(a) The food contains no added sodium salts , including but not limited to sodium 
chloride, sodium tripolyphosphate; 
(b) The food contains no ingredie nts that contain added sodium salts, including 
but not limited to Worcestershire  sauce, pickles, pepperoni, so ya sauce, salted 
fish, fish sauce; and 
(c) The food contains no ingredie nts that contain sodium salts that are used to 
substitute for added salt, incl uding but not limited to seaweed . 
 
8.3 Additional Conditions 
 
Additional conditions and/or disclaimer statements may be used with non-
addition claims to assist consum er understanding of the claims within countries. 
Disclaimer statements should app ear in close proximity to, on t he same side and 
in the same prominence as the clai m. These may be developed bas ed on evidence 
of consumer use and understanding. 
 
 
9 HEALTH CLAIMS 
 9.1 Health claims should be supporte d by a sound and sufficient bod y of scientific 
evidence to substantiate the c laim, provide truthful and non-mi sleading 
information to aid consumers in choosing healthful diets and be  supported by 
specific consumer education 
 
9.2 Competent national health authorities should monitor the im pact of health claims on 
consumers eating behaviors and dietary pattern, in general 
 
9.3 Health claims should be perm itted provided that all of the following conditions 
are met:  
9.3.1 Health claims must be based on current relevant scientifi c substantiation and 
the level of proof must be suffi cient to substantiate the type of claimed effect 
and the relationship to health as recognized by generally accep ted scientific  UAE.S DS 2333: 2018                                                UAE STANDARD  
6 
 review of the data and the scientific substantiation should be reviewed as new 
knowledge becomes available. The  health claim must consist of t wo parts: 
1) Information on the physiologi cal role of the nutrient or on an accepted diet-
health relationship; followed by 
2) Information on the composition of the product relevant to th e physiological role 
of the nutrient or the accepted diet-health relationship unless  the relationship is 
based on a whole food or foods w hereby the research does not li nk to specific 
constituents of the food. 
 9.3.2 Any health claim must be accepted by or be acceptable to the competent 
authorities of the country where the product is sold. 
 
9.3.3 The claimed benefit should arise from the consumption of a reasonable 
quantity of the food or food constituent in the context of a he althy diet. 
 9.3.4 If the claimed benefit is  attributed to a constituent in the food, for which a 
 
Nutrient Reference value is esta blished, the food in question s hould be: 
 (i) A source of or high in the constituent in the case where increa sed 
consumption is recommended; or,  
(ii) Low in, reduced in, or free of t he constituent in the case wher e reduced 
consumption is recommended. 
 Where applicable, the conditions for nutrient content claims an d comparative 
claims will be used to determine the levels for “high”, “low”, “reduced”, and 
“free”.  UAE.S DS 2333: 2018                                                UAE STANDARD  
7 
  
9.3.5 Only those essential nutrients for which a Nutrient Refer ence Value 
(NRV) has been established in item No. 2.3.  
  
9.4 Health claims should have a clear regulatory framework for qualifying 
and/or disqualifying conditions for eligibility to use the spec ific claim, 
including the ability of competent national authorities to proh ibit claims 
made for foods that contain nu trients or constituents in amount s that 
increase the risk of disease or an adverse health-related condi tion. The 
health claim should not be made if it encourages or condones ex cessive 
consumption of any food or dispa rages good dietary practice.  
9.5 If the health claimed effect is attributed to a constituent  of the food, 
there must be a validated method to quantify the food constitue nt that 
forms the basis of the claim. 
 
9.6 The following information should appear on the label or lab eling of the 
food bearing health claims:  
9.6.1 A statement of the quantity of any nutrient or other cons tituent of the 
food that is the subj ect of the claim.  
9.6.2 The target group, if appropriate.  
9.6.3 How to use the food to obtain the claimed benefit and oth er lifestyle 
factors or other sources, where appropriate. 
 
9.6.4 If appropriate, advice to vulnerable groups on how to use  the food and 
to groups, if any, who need to avoid the food. 
 
9.6.5         Maximums daily i ntake of the food or constituent where necessary. 
 
9.6.6         How the f ood or food constituent fits within the context of the total 
diet. 
 9.6.7           A state ment on the importance of the maintainin g a healthy diet. 
 UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
1 
 10    CLAIMS RELATED TO DIE TARY GUIDELINES OR HEALTHY 
DIETS  
Claims that relate to dietary guidelines or “healthy diets” sho uld be 
permitted subject to the following conditions without prejudice  to what 
mentioned in item 2.1: 
 
10.1 Only claims related to the p attern of eating contained in dietary 
guidelines officially recognized by the GCC appropriate nationa l authority 
 
 10.2   Flexibility in the wordi ng of claims is acceptable, pro vided the 
claims remain faithful to the pattern of eating outlined in the  dietary 
guidelines.  
10.3 Claims related to a “hea lthy diet” or any synonymous term are 
considered to be claims about the  pattern of eating contained i n dietary 
guidelines and should be cons istent with the guidelines. 
 
10.4 Foods which are described as part of a healthy diet, healt hy balance, 
etc., should not be based on selective consideration of one or more aspects 
of the food. They should satisfy certain minimum criteria for o ther major 
nutrients related to dietary guidelines. 
 
10.5 Foods should not be described as “healthy” or be represent ed in a 
manner that implies that a food in and of itself will impart he alth. 
 
10.6.1  Foods may be described as part o f a “healthy diet” provided tha t the 
label carries a statement relating the food to the pattern of e ating 
described in the dietary guidelines. 
 
11  List of Permitted health, and nutrition claims used on food: 
 
11.1 In addition to the prohibitions contained in GSO standards  mentioned 
in sections 2.3 and 2.4 the following claims should not be perm itted: 
11.1.1 Claims which make referenc e to the rate or amount of wei ght loss. 
11.1.2 Claims which make reference to recommendations of indivi dual 
doctors or health professionals cannot be made on food 
11.1.3 Claims which suggest that health could be affected by no t consuming 
the food. 
11.1.4 Claims show that a food can be used in the prevention, a lleviation, 
treatment or cure of a disease, disorder or particular physiolo gical condition. 
 UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
2 
 11.2           Health Claims (including function claims) listed  in table no. (1) 
are permitted to be used on food. These claims should be 
accompanied with all necessary conditions (including restrictions & warnings) for their use. 
 
11.3      Addition or use of substance or combination of substa nces 
mentioned in table no. (1) in food product and have pharmacological, immunological pr operties or metabolic action 
should be authorized by the concerned national health 
authorities.   
 
 
11.4     Wording and presentation of claim to be made on food p roduct 
should be truthful, clear, reliable and useful to the consumer.  
Flexibility with the wording of claims (including graphics and 
symbols) will be allowed provided those adjusted claims have th e 
same meaning for consumers as the listed in the tables (1 and 2 ) 
and they are not misleading. 
 11.7 Any claim made on foods is prohi bited unless it is permitted in  
accordance with GSO standards. 
 
11.8    Claims (including proprietary claims) to be made on food pro duct 
and not included in the tables of permitted claims (table 1&2) or in 
GSO standards shall seek approva l from the relevant authorities  in  
GCC countries. 
 
  
Table 1 : List of Permitted health used on food  
Health Claims listed in EU legisl ation (see link below) are per mitted to be 
used on food. These claims should be accompanied with all neces sary 
conditions (including restrictions  & warnings) for their use:  
 
http://ec.europa.eu/food/safety/ labelling_nutrition/claims/regi ste
r/public/?event=search  
 
 
 
 
 UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
3 
  
Table 2 :  List of nutrition claims used on food 
 
s/n Nutrient/ 
description Claim Conditions of use of the claim 
1.  O m e g a - 3  
fatty acids Source of 
omega-3 fatty acids 
 A claim that a food is a source of omega-3 fatty acids, 
and any claim likely to have the same meaning for the consumer, may only be made where the product contains 
at least 0.3g alpha-linolenic acid per 100g and per 
100kcal, or at least 40mg of the sum of eicosapentaenoic 
acid and docosahexaenoic acid per 100g and per 100kcal. 
2.  O m e g a - 3  
fatty acids High 
omega-3 
fatty acids A claim that a food is high in omega-3 fatty acids, and any 
claim likely to have the same meaning for the consumer, 
may only be made where the product contains at least 0,6g alpha-linolenic acid per 100g and per 100kcal, or at least 
80mg of the sum of eicosapentaenoic acid and 
docosahexaenoic acid per 100g and per 100kcal. 
3.  Mono-
unsaturated fat High 
monounsaturated fat A claim that a food is high in monounsaturated fat, and 
any claim likely to have the same meaning for the consumer, may only be made where at least 45% of the 
fatty acids present in the product derive from 
monounsaturated fat under the condition that 
monounsaturated fat provides more than 20% of energy of 
the product.
4.  P o l y -
unsaturated 
fat High 
polyunsatur
ated fat 
 A claim that a food is high in polyunsaturated fat, and 
any claim likely to have the same meaning for the 
consumer, may only be made where at least 45% of the 
fatty acids present in the product derive from polyunsaturated fat under the condition that 
polyunsaturated fat provides more than 20% of energy of 
the product. 
5.  Unsaturated 
fat High 
unsaturated 
fat  A claim that a food is high in unsaturated fat, and any claim 
likely to have the same meaning for the consumer may only 
be made where at least 70% of the fatty acids present in the product derive from unsaturated fat under the condition that 
unsaturated fat provides more than 20% of energy of the 
product.  
6.  E n e r g y  L o w  
energy 
 A claim that a food is low in energy, and any claim likely 
to have the same meaning for the consumer, may only be 
made where the product does not contain more than  
40 kcal (170 kJ) per 100 g (solids) 
or 
20 kcal (80 kJ) per 100 ml (liquids) 
7.  Energy Energy-
reduced A claim that a food is energy-reduced, and any claim 
likely to have the same meaning for the consumer, may UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
4 
 s/n Nutrient/ 
description Claim Conditions of use of the claim 
 only be made where the energy value is reduced by at 
least 30 %, with an indication of the characteristic(s) 
which make(s) the food reduced in its total energy value
8.  Energy Energy-
free  A claim that a food is energy-free, and any claim likely to 
have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal 
(17 kJ)/100 ml. 
9.  F a t  
 Low fat 
 A claim that a food is low in fat, and any claim likely to 
have the same meaning for the consumer, may only be 
made where the product contains no more than 3 g of fat 
per 100 g for solids or 1,5 g of fat per 100 ml for liquids  
10.  F a t  
 Fat-free A claim that a food is fat-free, and any claim likely to have 
the same meaning for the consumer, may only be made 
where the product contains no more than 0,5 g of fat per 
100 g or 100 ml. However, claims expressed as ‘X % fat-free’ shall be prohibited. 
11.  Saturated 
fat Low 
saturated 
fat A claim that a food is low in saturated fat, and any claim 
likely to have the same meaning for the consumer, may 
only be made if the sum of saturated fatty acids and trans-fatty acids in the product does not exceed 1,5 g per 100 g 
for solids or 0,75 g/100 ml for liquids and in either case the 
sum of saturated fatty acids and trans-fatty acids must not 
provide more than 10 % of energy. 
12.  Cholesterol 
 Low  
Cholesterol  0.02 g per 100 g (solids)  
0.01 g per 100 ml (liquids) 
13.  Cholesterol 
 Free 
Cholesterol 0.005 g per 100 g (solids) 
0.005 g per 100 ml (liquids) and, for both claims, less tha n:1.5 g saturated fat per 100 g 
(solids) 
0.75 g saturated fat per 100 ml (liquids) and 10% of energy from saturated fat, trans fatty acids should be taken into 
account where applicable.
14.  Saturated 
fat  
 Saturated 
fat-free 
 A claim that a food does not contain saturated fat, and 
any claim likely to have the same meaning for the 
consumer, may only be made where the sum of saturated 
fat and trans-fatty acids does not exceed 0.1 g of saturated 
fat per 100 g (solids) 
Or 0.1 g per 100 ml (liquids) 
   
15.  Sugars 
 Low sugars 
 A claim that a food is low in sugars, and any claim likely to 
have the same meaning for the consumer, may only be 
made where the product contains no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for 
liquids.UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
5 
 s/n Nutrient/ 
description Claim Conditions of use of the claim 
16.  Sugars   
 Sugars-free 
 A claim that a food is sugars-fr ee, and any claim likely to 
have the same meaning for the consumer, may only be 
made where the product contains no more than 0,5 g of 
sugars per 100 g or 100 ml. 
17.  Sugars 
 With no 
added 
sugars 
  As motioned in Clause 8.1 of this standard  
18.  Sodium/salt 
 Low 
sodium/salt 
 A claim that a food is low in sodium/salt, and any claim 
likely to have the same meaning for the consumer, may 
only be made where the product contains no more than 0,12 g of sodium, or the equivalent value for salt, per 100 g or 
per 100 ml. 
19.  Sodium/salt 
 Very low 
sodium/salt  A claim that a food is very lo w in sodium/salt, and any 
claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 
0,04 g of sodium, or the equivalent value for salt, per 100 g 
or per 100 ml.  
20.  Sodium/salt 
 Sodium-
free or salt-
free 
 A claim that a food is sodium -free or salt-free, and any 
claim likely to have the same meaning for the consumer, 
may only be made where the product contains no more than 
0,005 g of sodium, or the equivalent value for salt, per 100 
g.
21.  Sodium/salt  
 No added 
sodium/salt   As motioned in Clause 8.1 of this standard 8.2 
 
22.  F i b e r  
 Source of 
fiber 
 A claim that a food is a source of  fiber, and any claim likely 
to have the same meaning for the consumer, may only be 
made where the product contains at least 3 g of fiber per 100 g or at least 1,5 g of fiber per 100 kcal or 10 % of daily 
reference value per serving 
23.  F i b e r  
 High fiber 
 A claim that a food is high in f iber, and any claim likely to 
have the same meaning for the consumer, may only be 
made where the product contains at least 6 g of fiber per 
100 g or at least 3 g of fiber per 100 kcal or 20 % of daily 
reference value per serving.
24.  Protein 
 Source of 
protein 
 A claim that a food is a source of protein, and any claim 
likely to have the same meaning for the consumer, may only 
be made where at least  
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
 UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
6 
 s/n Nutrient/ 
description Claim Conditions of use of the claim 
25.  Protein 
 High 
protein 
  2 times the values for “source” 
26.   V i t a m i n / s  
and/or   mineral/s  
 
 Source of 
[name of vitamin/s] 
and/or 
[name of 
mineral/s] 
 A claim that a food is a source of vitamins and/or 
minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product 
contains at least  
15% of NRV per 100 g (solids) 
7.5% of NRV per100 ml (liquids) 
or 5% of NRV per 100 kcal (12% of NRV per 1 MJ) or 15% of NRV per serving 
27.  V i t a m i n / s  
and/or   
mineral/s  
 High 
[name of 
vitamin/s] and/or 
[name of 
mineral/s] 
 2 times the value for “source” 
28.  Contains 
[name of the nutrient 
or other 
substance] 
 Contains 
[name of the nutrient 
or other 
substance] 
 A claim that a food contains a nutrient or another substance, 
for which specific conditions are not laid down in this Regulation, or any claim likely to have the same meaning for 
the consumer, may only be made where the product complies 
with all the applicable provisions of this standard. For 
vitamins and minerals the conditions of the claim ‘source of’ 
shall apply. 
29.  Increased   
 Increased 
[name of 
the nutrient] 
 A claim stating that the content in one or more nutrients, 
other than vitamins and minerals, has been increased, and 
any claim likely to have the same meaning for the consumer, may only be made where the product meets the 
conditions for the claim ‘source of’ and the increase in 
content is at least 30% compared to a similar product 
30.  Reduced  
 Reduced 
[name of the 
nutrient] 
  
A claim stating that the content in one or more nutrients has been reduced, and any claim likely to have the same 
meaning for the consumer, may only be made where the 
reduction in nutrient content is at least 25 % compared to a 
similar product, except for micronutrients, where a 10 % 
difference in the Nutrient Reference values as set in GSO 2233 shall be acceptable, and for sodium, or the equivalent 
value for salt, where a 25 % difference shall be acceptable.
31.  reduced 
saturated fat reduced 
saturated 
fat The claim "reduced saturated fat", and any claim likely to 
have the same meaning for the consumer, may only be 
made: 
(a) if the sum of saturated fatty acids and of trans-fatty 
acids in the product bearing the claim is at least 30 % less UAE.S DS 2333:2018                                           UA E.S STANDARD  
 
7 
 s/n Nutrient/ 
description Claim Conditions of use of the claim 
than the sum of saturated fatty acids and of trans-fatty acids 
in a similar product; and 
(b) if the content in trans-fatty acids in the product bearing 
the claim is equal to or less than in a similar product 
32.  reduced 
sugars reduced 
sugars The claim "reduced sugars", and any claim likely to have 
the same meaning for the consumer, may only be made if 
the amount of energy of the product bearing the claim is 
equal to or less than the amount of energy in a similar 
product.
33.  Light/lite 
 Light/lite 
 A claim stating that a product is ‘light’ or ‘lite’, and any 
claim likely to have the same meaning for the consumer, 
shall follow the same conditions as those set for the term 
‘reduced’; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food 
‘light’ or ‘lite’.
 
 
 
 
  
 
     
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
References: 
 
- CAC/GL 23 “Guidelines for Use of Nutrition and Health Claims”.  
- EU Regulation for Nutrition and Health Claims 1924.