October 2014 
 
Overview of the Food Labelling Standard 
  
Ⅰ  Purpose of the Standard 
 
The Food Labelling Standard shall be established under the Food 
Labelling Act (Act No. 70 of 2013) prom ulgated on 28 June 2013, in order to 
provide specific labelling requirements. 
 
The purpose of this Act is to deve lop a comprehensive and integrated 
food labelling system in compliance wi th all labelling provisions in Food 
Sanitation Act (Act No. 233 of 1947), Act on Standardization and Proper Quality Labeling of Agricultural and Forestry Products (Act No. 175 of 
1950) and Health Promotion Act (Act No. 103 of 2002). 
 
In establishing the Food Labelling St andard pursuant to this Act, as 
described in Paragraph II, as well as the revision and improvement of the 
current labelling standard, a new system will be established to allow food function claims to be made based on scientific evidence submitted under the responsibility of manufacturer (manufacturer/producer).  
  II  Main revisions 
 
1. Nutrient Reference Values 
 
Nutrient reference values target 18 ye ars of age and older of both sexes 
and, as a general rule, are calculat ed based on DG or RDA of dietary 
reference intakes for Japanese. 
 
Abbreviation 
DG, tentative dietary goal for preven ting life-style related diseases 
 －the value for prevention of noncommunicable diseases 
RDA, recommended dietary allowance 
 －an intake that covers the need s of 97-98% of the population  
 Table.  Nutrient Reference Values for Japanese 
Energy  kcal 2200 
Protein g 81 
Total fat g 62 
Saturated fatty acids g 16 
Omega-6 fatty acids g 9.0 
Omega-3 fatty acids g 2.0 
Total carbohydrate g 320 
Fiber g 19 
Vitamin A μg 770 
Vitamin D μg 5.5 
Vitamin E mg 6.3 
Vitamin K μg 150 
Vitamin B 1 mg 1.2 
Vitamin B 2 mg 1.4 
Niacin mg 13 
Vitamin B 6 mg 1.3 
Vitamin B 12 μg 2.4 
Folate μg 240 
Pantothenic acid mg 4.8 
Biotin μg 50 
Vitamin C mg 100 
Sodium mg 2900 
Potassium mg 2800 
Calcium mg 680 
Magnesium mg 320 
Phosphorus mg 900 
Iron mg 6.8 
Zinc mg 8.8 
Copper mg 0.9 
Manganese mg 3.8 
Iodine μg 130 
Selenium μg 28 
Chromium μg 10 
Molybdenum μg 25 
 
  
  
2. Conditions for Nutrition Claims 
 
Reference amounts for “contain,” “high” and “enriched” claims are 
calculated based on the newly estab lished nutrient reference values. The 
conditions for these nutrition claims are established in accordance with 
CODEX Guidelines (Guidelines for us e of nutrition and health claims, 
CAC/GL 23-1997). 
  
3. Food with Nutrient Function Claims:FNFC  
 3-1. Target Nutrients 
Nutrient function claims for 12 vitamins and 5 minerals are allowed 
under the current self-c ertification system. 
In addition to these nutrients, vitamin K, potassium and omega-3 fatty 
acids are newly incorporated into this self-certification system. 
 
3-2. Target Foods 
Under the current standard, only prepackaged processed food and 
hen’s egg are within the scope of th e target foods. The Food Labelling 
Standard newly includes prepackaged fresh produce (besides hen’s egg). 
However, for potassium, to avoid the risk of excessive consumption in individuals with impaired renal failure, food in such as tablet or capsule 
form are excluded from the scope of this standard. 
  
4．System allowing claims for function of  food ingredients (not applicable to 
nutrients)   
 
Under the current standard, only Food for Specified Health Uses 
(FOSHU) and FNFC are allowed to ma ke function claims. While FOSHU 
and FNFC remains to be allowed under their respective systems,  functional claims on prepackaged pr ocessed food and fresh produce will 
be allowed under the responsibility of manufacturers, without government approval if they submit ce rtain amount of sc ientific evidence 
on safety and effectiveness.