1 
 
 
 Ministry OF HEALTH  SOCIALIST REPUBLIC OF VIETNAM 
Independence - Freedom - Happiness  
No:           /2022/TT-BYT  Hanoi        date 2022 
 
Draft   
CIRCULARS  
Guidelines for nutrition labeling of foods   
 
Pursuant to Decree No. 43/2017/ND -CP dated April 14, 2017 of the 
Government on goods labels; Decree No. 111/2021/ND -CP dated December 9, 
2021 of the Government amending and supplementing a number of articles of 
the Government's Decree N o. 43/2017/ND -CP dated April 14, 2017 on labels 
goods;  
Pursuant to the Government's Decree No. 15/2018/ND -CP dated 
February 2, 2018 detailing the implementation of a number of articles of the 
Law on Food Safety;  
Pursuant to Decree No. 75/2017/ND -CP dated J une 20, 2017 of the 
Government defining the functions, tasks, powers and organizational structure 
of the Ministry of Health;  
At the proposal of the Director of the Legal Department, the Director of 
the Food Safety Department;  
The Minister of Health promulg ates a Circular guiding the nutrition 
labeling of prepackaged foods . 
 
CAPTER  I 
GENERAL RULES  
 
Article  1. Scope  
1. This Circular stipulates the content and method of recording nutritional 
ingredients, nutritional values and implementation roadmap for foods 
produced, traded and imported for circulation in Vietnam  according to 
regulations  specified in Appendix I to Decree No. 111/2021/ND -CP 
dated December 9, 2021 of the Government amending and 2 
 
 
 supplementing a number of articles of Decree No. 43/2017/ND -CP date d 
April 14, 2017  of the Government on label goods  
2. The following food products are not regulated by this Circular:  
a) Food does not contain any nutritional ingredients specified in Article 5 
of this Circular;  
b) Products materials  
c) Unprocessed products consisting of a single ingredient or class of 
ingredients;  
d) Natural mineral water, bottled drinking water (including those 
containing only CO2 and/or flavorings);  
d) Table salt;  
e) Vinegar and substitutes for vinegar including those with added 
flavoring only;  
g) Flavorings, additives, food processing aids;  
h) Food enzymes and enzymes;  
i) Tea, coffee without other added ingredients.  
k) Unpackaged foods  
Article 2. Subjects of application  
This Circular applies to organizations and individuals producing, trading 
and importing food for circulation in Vietnam; State management agencies in 
charge of food safety and agencies, organizations and individuals related to food 
nutrition labeling.  
Article  3. Explaneation of words  
In this Circular, the following terms are construed as follows:  
1. Energy is the chemical energy that the human body obtains from food 
to maintain life, activity and development, calculated by the energy conversion 
coefficient with the energy -generating components in the body. food (protein, 
fat, carbohydrates).  
2. Protein is a nitrogen -containing organic compound made up of amino 
acids , is calculated by convention by applying conversion factors to the values 
of organic nitrogen present in the food.  
3. Carbohydrates are compounds of carbon, oxygen, arranged as simple 
sugars (monosaccharides) or multiples of simple sugars.   
4. Total Sugars (Total Sugars) includes all simple sugars, double sugars 
found in food (including natural sugars and added sugars in food ). 3 
 
 
 5. Fat is an organic compound that does not contain nitrogen, the main 
components are triglycerides, fatty acids, cholesterol, and phospholipids. . 
6. Saturated fat is a type of fat in which the fatty acid chains do not have 
double bonds in their chemical structure.  
7. Sodium (Salt) is a compound consisting mainly of sodium chloride 
(NaCl), in which sodium (sodium) accounts for about 40% of the weight of salt.  
Sodium (Sodium) is the main ingredient in table salt and savory 
seasonings, and is also present in some foods . 
Natri (Sodium) is an ingredient found in table salt, salty and some other 
natural foods and food additives.  
8. The reference nutritional value is a numerical value, recommended 
based on scientific data about the nutrient requirements that the body needs to 
eat every day to prevent disease  for the Vietnamese people as announced by the 
National Institute of Nutrition (Ministry of Health) ..  
Article  4. Principles of nutrition labeling for food  
1. Comply with the regulations on labeling of goods and food labels 
according to the provisions of the law on goods labeling and relevant laws on 
food safety.  
2. To ensure the accuracy, not to cause misunderstanding or confusion 
about the nutritional value of food products.  
3. Information on ingredients and nutritio nal values on food product labels 
must be easy to understand, read and identify, attached to the product's 
packaging and cannot be erased.   
CHAPTER II  
CONTENTS, HOW TO WRITE NUTRITIONAL INGREDIENTS,  
NUTRITIONAL VALUE  
 
Article  5. Contents of nutritional ingredients  
1. Energy . 
2. Protein . 
3. Carbohydrate,  
4. Total sugars . 
5.. Fat,  
6. Saturated Fat . 
7. Sodium . 4 
 
 
  
 Article  6. How to write nutritional ingredients, nutritional value  
1. Energy value information must be expressed in kilocalories (kcal)  or kj; 
information on the content of protein, carbohydrates, total sugar, fat, and 
saturated fat must be expressed in grams (g); Information on sodium content 
must be expressed in milligrams (mg) per 100 g or 100 ml of food and expressed 
as a percentage (%) of th e reference nutritional value issued in Appendix I to 
this Circular. . In case food is packaged with many servings, each serving must 
be recorded.  
2. The nutritional value of the nutritional ingredients specified in Article 5 
of this Circular must be prese nted in numbers and adequate information  
according to the form specified in Appendix II issued with this Circular.  
3. For some foods that do not contain the nutritional ingredients specified 
in Article 5 of this Circular or contain the nutritional ingredients specified in 
Article 5 of this Circular, but the nutritional value of such ingredients is is 
smaller than the v alue specified in Clause 1 of this Article  guiding in Appendix III 
issued together with this Circular , it is not required to write that nutritional 
ingredient on the food label.  
CAPTER  III 
TERMS ENFORCEMENT  
 
 Article  7. Effectiveness  
This Circular takes effect from the date /month/ 2022.  
Article  8. Implementation schedule  
1. No later than December 31, 2024, establishments producing, importing 
and trading food circulating in Vietnam must carry out the labeling of nutritional 
ingredients specified in this Cir cular.  
2. No later than January  01, 202 5, hand -made food in Vietnam must carry 
out the labeling of nutritional ingredients specified in this Circular . 
Article  9. Transition Terms  
Food that has been produced, traded, imported and printed before the date 
of this Circular may continue to be circulated and used until the expiry date 
indicated on such food label.  
Article  10. Terms of Reference  5 
 
 
 In case the documents referenced in this Circular are replaced or amended 
or supplemented, the replaced document or the amended and supplemented 
document shall apply.  
Article  11. Implementation  
1. The Food Safety Authority shall assume the prime responsibility for, 
and coordinate with the Department of Preventive Medicine, the Legal 
Department and relevant units in, implementing and guiding the implementation 
of this Circular.  
2. The Institute of Nutrition has professional responsibility regarding the 
publication and updating of nutritional reference values  according to regulations  
3. The Ministry of Industry and Trad e and the Ministry of Agriculture and 
Rural Development shall organize the implementation and guide the 
implementation of this Circular for food groups under their management.  
4. The People's Committees of the provinces and centrally -run cities shall 
assig n tasks and organize the implementation of this Circular in their localities.  
Article 12. Responsible for implementing  
Heads of units under, and under the Ministry of Healh and relevant 
agencies, organizations and individuals are responsible for implementa tion of 
this Circular.  
In the course of implementation, if there are difficulties or problems, 
agencies, organizations and individuals should report them to the Ministry of 
Health (Food Safety Department) for consideration and settlement./.  
 
Recipients:  
- Social Committee of the National Assembly;  
- Ministries, ministerial -level agencies, agencies 
under the Government;  
- Government Office (Cong Bao, Government 
Portal);  
- Ministers and Deputy Ministers of Health;  
- Units under and under the Ministry of Healt h; 
- Health ministries, branches;  
- People's Committees of provinces and centrally 
run cities;  
- Departments of Health of provinces and centrally 
run cities;  
- Portal of the Ministry of Health;  
- Save: VT, PC (02b).  MINISTER  
 
 
 
 
 
Nguyen Thanh Long  
 
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Appendix 1  
Nutritional Reference Value (NRV)   
(Issued together with Circular No. 2022/TT -BYT dated 2022  
of the Minister of Health)   
 
STT  Nutrients  Measurement 
unit Reference value  
Mandatory substances with information on the label  (compulsory 
nutrients to be declared)  
1  
Energy  Kcal  2000  
2  
Protein  g 70 
3  
Carbohydrate  g 305 
4 Total Sugars  
 g 50 
5  
Fat g 56 
6 Saturated Fat  g 20 
7 Sodium  mg 2000 
 
Appendix 2  
Sample nutrition facts on food labels  
(sample for displaying nutrition labeling)   
(Issued together with Circular No. 2022/TT -BYT dated 2022 of the Minister of 
Health)  
 
 
Depending on the packaging method of the product, a food production, 
import or trading establishment circulating in Vietnam shall submit a 
presentation in accordance with one of the following forms:  
 
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Template 1: a template for 100g/ml foods  
 NUTRITION FACTS  
Nutrients  Per 100g/ml  % Nutritional 
reference value  
(NRV)  
 
Energy  ……  kcal ……%  
 
Protein  ……  g ……%  
 
Carbohydrate  ……  g  
……%  
Total Sugars  ……  g  
…….%  
 
Fat ……  g  
……%  
Saturated Fat  ……  g  
…… % 
Natri (Sodium)  ……  mg  
……%  
% of nutritional reference value is the ratio of meeting daily nutritional 
requirements (with a serving of 2000 Kcal) of each nutritional ingredient 
in 100g or 100ml foods  
 
Template 2: a template for serving  
 
NUTRITION FACTS  
Total servings *………………………  
Size of each serving **…………………. (g/ml)  
Nutrients  per serving  %NRV  
Energy  
 ……  kcal ……%  
 
Protein  
 ……  g ……%  
 
Carbohydrate  
 ……  g  
……%  8 
 
 
 Total Sugars  
 ……  g ……%  
 
Fat 
 ……  g  
……%  
Saturated Fat  
 ……  g …… % 
Sodium  
 ……  mg  
……%  
 
% of nutritional reference value is the ratio of meeting daily nutritional 
requirements (with a serving of 2000 Kcal) of each nutritional ingredient in a 
serving.  
 
*Total servings in a packaging unit (pack/box/bottle)  
** Portion size: the size of a smaller packing unit, for 1 serving)  
Appendix 3 
 Guidelines for comparing the nutritional value of nutritional ingredients are 
not required to be listed on food labels  
(Issued together with Circular No. 2022/TT -BYT dated 2022 of the Minister of 
Health)  
 
1. Regarding energy: No energy: 4 kcal per 100 ml (liquid).  
2. Regarding fat: Fat -free: 0.5 g per 100 g (solid) or per 100 ml (liquid).  
3. Regarding saturated fat: No saturated fat: 0.1 g per 100 g (soli d) or 0.1 g per 100 
ml (liquid).  
4. Regarding sugar: Sugar -free: 0.5 g per 100 g (solid) or 0.5 g per 100 ml (liquid).  
5. Regarding Sodium (Salt): No salt: 0.005 g per 100 g.