Draft of the Regulations on N utrition Claim for  Prepack aged Food Pr oducts 
1. This regulation is established under th e provi sions of Item 3 of Article 22 of 
the Act Governing Food Sa fety and Sanitation. 
2. The regulations are established to de fine the descriptive wording used to 
show the am ount of nutrients in prep ackaged food products. Nutrition claim s 
are divided into two categories "m odera te intake" and "supple mentary intake" 
subject to the i mpact of the intake of the particular nutrient on national health.  
(1) The nutriti on claim s for "m oderate intake"  
Excessive intake of calories, fat, saturated fatty  acids, ch olesterol, 
sodium , sugar, lactose, and trans fat are harm ful to the health of the 
population, therefore such nutrients ar e listed in the declaration reading 
"moderate intake". The a bove nutrients shall be la beled in accordance with 
the following princi ples. No descriptiv e wording other than the following 
labeling principles is allowed in the declaration reading "m oderate intake":   
A. Where th e nutrient in the first colum n of Solid (Semi-solid) Food 
Labeling T able 1 is claimed "free," "without," or "zero" the amount of 
such nutri ent per 100 g of food shall  not be m ore than the am ount 
specified in the seco nd column  of Table 1 . 
B. Where the nutrient in the first colu mn of Liquid Food Labeling T able 1 is 
claimed "free," "without," or "zero" the am ount of such nutrient per 100 
ml of food shall not be m ore than the am ount specified in the third 
column of the Table 1.  
C. Where th e nutrient in the first colum n of Solid (Semi-solid) Food 
Labeling T able 2 is claim ed "low ," "little ," "weak," or "slightly contained" 
the am ount of such nutrient per 100 g of food shall not be m ore than the  
amount specified in the second colum n of Table 2.  
D. Where the nutrient in the first colu mn of Liquid Food Labeling T able 2 is 
claimed "low ," "little," "weak," or "slig htly contained" the am ount of suc h 
nutrient per 100 m l of food shall not be  more than the am ount specified i n 
the third colum n of Table 2.  
E. Where the nutrient in the first co lumn of Food Labeling T able 2 is 
claimed "reduced than..." or "less than..." the dif ference between the 
amount of such nut rient in suc h solid (se mi-solid) or liquid food and that 
in sim ilar reference food m ust respec tively reach or exceed the am ount in 
the second or third colum n of the same  table; the sim ilar reference food  
being com pared to shall be identif ied, and the am ount or percentage 
reduced shall be specified.  
F. Food products are listed as "low  Sodium ", "little Sodium", "weak 
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 Sodium " or "slightl y contained Sodi um", the amount of Sodium  shall  
respectively not be more than those described in the 2nd or 3rd colum n for 
per 100 g of soli d (sem i-solid) food or  per 100 m l of liquid food of thi s 
table. Furtherm ore, the content of Pota ssium shall b e stated cl early in the 
nutri tion l abeling format. 
(2) The nutriti on claim s for “suppl ementary intake” 
Inadequate intake of nutrient s such as  dietary f iber, Vitamin A, 
Vitam in B 1, Vitamin B 2, Vitam in C, Vitam in E, calciu m and iron will 
affect  national healt h, therefore such  nutrients are claimed in  the nutrition 
claim s for "supplementary int ake need ed." The above nut rients shall be 
labeled in  accordance with the fo llowing pri nciples. No descriptive  
wording other than the following labeling principles is allo wed in th e 
nutri tion claim s for "supplem entary intake needed":  
A. Where th e nutrient in the first colum n of Solid (Semi-solid) Food 
Labeling Table 3 is claimed "high," "ric h in," "strengthened" or "excellent 
source of," the am ount of such nutrients per 100 g of food shall  not be less 
than the am ount specified in the second colum n of Table 3. 
Notwithst anding, the foods li sted in Table 5 shall be based on the 
amount of nutrient per 30 g (a ctual weight) of suc h food. The am ount of 
the above nutrient contained in such  foods shall not be less than the 
amount specified in the second colum n of Tabl e 3. The food liste d in 
Table 6 shall be based on the am ount of the nutrient  per 1 g (dry food) of 
such foods. The am ount of the above nutrient s (except dietary fi ber) 
contained in such foods m ust reach or exceed the am ount specified in t he 
second colum n of Table 3. In this wa y, the am ount of nut rient in such 
foods can be claimed "high," "rich in," "strengthened" or "excellent source 
of" in the first column of Table 3.  
B. Where the nutrient i n the first colum n of Liquid Food Labeling Table 3 is 
claimed as "high", "rich in", "strengthened" or " excellent so urce of" t he 
amount of such nutrient per 100 m l of such foods shall not be less than 
the am ount specifi ed in the third col umn of Table 3, or per 100 
kilocalories of such food shall not be less than the am ount specified in the  
fourt h colum n of Table 3. 
C. Where th e nutrient in the first colum n of Solid (Semi-solid) Food 
Labeling Table 4 is claimed "source," "provide," or "contain" the am ount 
of such nutrient per 100 g of such f oods shall not be less than the am ount 
specified in the seco nd column  of Table 4 .  
 Notwithst anding, the foods listed in Table 5 shall be based on the  
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 amount of nutrient per 30 g (actual we ight) of such food. The am ount of 
the above nutrient contained in such  foods shall  not be l ess than t he 
amount specified in the second colum n of Table 4. The foods listed in 
Table 6 shall be based on the am ount of nutrient per 1 g (dry food) of 
such foods. The amount of the above nutrient contained in such foods 
shall not be less than the am ount speci fied in the second colum n of Table 
4. In this way, the nutrient in such foods can be claimed "source, 
"provi de" or "contain" in the first colum n of Table 4. 
D. Where the nutrient in the first colu mn of Liquid Food Labeling Table 4 is 
claimed "source," "provide" or "contain"  the am ount of such nutrient per 
100 m l of food shal l not be l ess than the am ount specified in the thi rd 
colum n of the same table, or per 100 k cal of food shall not be less than the 
amount specified in the fourth colum n of Table 4.  
E. Where th e nutrient in the fi rst co lumn of Food Labeling Table 4 is 
claimed "higher than..." or "increas ed than..." the difference between the 
amount of such nutri ents in such solid (sem i-solid) or liquid food and that 
in sim ilar reference food m ust respec tively reach or exceed the am ount in  
the second, third or fourth colum n of Table 4; the sim ilar reference food 
being com pared to shall be identif ied, and the am ount or percentage 
higher sha ll be specified.  
F. The foods listed in Table 7 shall not have nutriti on claim  such as "high, 
rich in, strengthened, excellent source of source, provide, contain, etc." i n 
its declarat ion of nutrition facts.  
3. When the m inimum daily intake am ount of  products in capsule or tablet form  
labelled with a daily intake limit equals to or exceeds that listed in the first 
colum n of Table 3, the product can  be claimed "high," "rich in," 
"strengthe ned" or "excellent source of ". When m inimum daily intake am ount 
equals to or exceeds that listed in the first colum n of Table 4, the product can 
be claimed "source," "provi de" or "contain". 
4. For foods that require reco nstitu tion with water for consum ption or 
concentrat ed products (e.g., milk  powder, juice powder, coffee and 
concentrat ed juice), it is accep table to  apply nutrit ion claim s in "m oderate 
intake" or "supplem entary intake" cate gory based on the am ount of nut rient 
per 100 g solid food or per 100 m l liqui d food as prepared in accordance to  
the recommendation on the product. For brewed food products, the nutrition 
labeling and claim s shall base on the reconstit uted liqui d obt ained using the 
recommended reconstitution m ethod. 
5. Where a product has two or m ore nut rients that meets the conditions for 
nutri tion claim s, such claim s may be ma de for such product  accordingly. For 
instance, "this product is a low-fat, hi gh-fiber product" or "this product is a 
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 low-fat, high-fiber, zero cholesterol"  provided t hat the same product is 
measured on the same basis.  
6. Nutrients are not regulated as "m oderate intake" or "s upplementary intake" 
by the cen tral m anagement authorities that  shall not be decl ared as " moderate 
intake" or "supplem entary intake". 
7. The descriptive wording of t he physiological functions of nutrients are 
regulated as "supplementary intake" by the central management authorities 
that shall be subjected to provisions relevant to t he am ount of nutrient s as 
specified in Subparagraphs 3 and 4 of Article 2-(2) THE NUTRITION  
CLAIMS FOR "SUPPLEMAENTARY IN TAKE" of these Regulations.   
8. These Regulations shall not apply to  "Health Food" and "Special Dietary 
Food". 
 
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Table 1. Where the nutrient s are listed as  "free", "without" or "zero" in the 1st 
colum n, the am ount of such nutrients  shall respectively not be m ore 
than described in the 2nd or 3rd colum n for per 100 g of sol id (sem i-solid) 
food or per 100 m l of liqui d food of thi s table. 
The 1st Column The 2nd Column The 3rd Column 
Nutrient Solid (Se mi-solid) 100 g Liquid 100 mL 
Calories 4 Kcal 4 Kcal 
Fats 0.5 g 0.5 g 
Saturated fats 0.1 g 0.1 g 
Trans Fats  0.3 g 
(The total saturated fats and 
trans fats shall not be m ore 
than 1.5 g, the amount of 
calories of saturat ed and 
trans fats shall not be m ore 
than 10% of total calories of 
the food.) 0.3 g 
(The total satu rated fats and 
trans fats shall not be m ore 
than 0.75 g, the am ount of 
calories of saturated and 
trans fats shall not be m ore 
than 10% of total calories of 
the food.) 
Cholesterol 5 mg 
(The saturated fats shall not 
be m ore than 1.5 g, and the 
amount of calories of that 
shall not be m ore than 10%  
of total calories of the food.)5 mg 
(The saturated fats shall not 
be m ore than 0.75 g, and the 
amount of calories of that  
shall not be m ore than 10%  
of total calories of the food.)
Sodium  5 mg 5 mg 
Sugars 0.5 g 0.5 g 
Lactose 0.5 g 0.5 g 
Note: The Sugars is the total am ount of monosaccharaides and disaccharides. 
 
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Table 2. Where the nutrients a re listed as "low", "little", "weak" or "slightly 
contained" in the 1st colum n, the amount of such nutrients shal l 
respectively not be more than  those described in the 2nd or 3rd colum n 
for per 100 g of soli d (sem i-solid) food or per 100 m l of liqui d food of 
this table. 
The 1st Column The 2nd Column The 3rd Column 
Nutrient Solid (semi-soli d) 100 g Liquid 100 mL 
Calories 40 kcal 20 kcal 
Fats 3 g 1.5 g 
Saturated fats 1.5 g 
(The am ount of calories for 
saturated fats shall not be 
more than 10% o f total 
calories of the food.) 0.75 g 
(The amount of calories for 
saturated fats shall not be  
more th an 10% of total 
calories of the food.) 
Cholesterol 20 m g 
(The saturated fats shall not 
be more than 1.5 g, and the  
amount of calories of that 
shall not be m ore than 10%  
of total calories of the 
food.) 10 m g 
(The saturated fats shall not 
be more than 1.5 g, and the  
amount of calories of that  
shall not be m ore than 10%  
of total calories of the  
food.) 
Sodium  120 m g 120 m g 
Sugars 5 g 2.5 g 
Lactose  
(Dairy products only) 2 g 2 g 
Note:  
1. The Sugars is the total am ount of  monosaccharaides and disaccharides. 
2. Food products are listed as "low Sodi um", "little Sodium ", "weak Sodium " or 
"slightl y contained Sodium ", the am ount of Sodium  shall respectively not be 
more than those described in the 2nd or 3rd colum n for per 100 g of soli d 
(sem i-soli d) food or per 100 m l of liquid food of this table. Furtherm ore, the 
content of Potassium  shall be stated clearly in the nutrition labeling form at. 
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 3. Where the nutrient in the 1st colum n is listed as "reduced th an..." or"less 
than..." th e difference b etween the amount of such nutrie nt in such solid 
(sem i-soli d) or liqui d food and that in  similar reference food shall respectively 
not be less than the am ount in the 2nd or 3rd colum n of the same table; th e 
similar reference food being com pared to shall be identified, and the am ount 
or percentage lower shall be specified. 
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Table 3. Where the nut rients are listed as"high",  "rich in", "strengthened" or 
"excellent source of" in the 1st colum n, the am ount of such nutrient s 
shall respectively not be less th an those described in the 2nd, 3rd or 4th 
colum n for per 100 g of soli d (sem i-solid) food, per 100 m l or per 100 
Kcal of liquid food of this table. 
(1) Over 4 years old 
The 1st column The 2nd column The 3rd column The 4th column 
Nutrient Solid (semi-solid)
100 g Liquid 
100 m L Liquid 
100 Kcal 
Dietary fiber 6 g 3 g 3 g 
Vitam in A 210 µg RE(1)105 µg RE(1)70 µg RE(1)
Vitam in B 1 0.42 m g 0.21 m g 0.14 m g 
Vitam in B 2 0.48 m g 0.24 m g 0.16 m g 
Vitam in C 30 m g 15 m g 10 m g 
Vitam in E 3.9 m g α-TE(2)1.95 m g α-TE(2)1.3 m g α-TE(2)
Calcium  360 m g 180 m g 120 m g 
Iron 4.5 m g 2.25 m g 1.5 m g 
(2) Between 1 and 3 years old 
The 1st column The 2nd column The 3rd column The 4th column 
Nutrient Solid (semisolid)
100 g Liquid 
100 m L Liquid 
100 Kcal 
Dietary fiber 6 g 3 g 3 g 
Vitam in A 120 µg RE(1)60 µg RE(1)40 µg RE(1)
Vitam in B 1 0.18 m g 0.09 m g 0.06 m g 
Vitam in B 2 0.21 m g 0.11 m g 0.07 m g 
Vitam in C 12 m g 6 mg 4 mg 
Vitam in E 1.5 m g α-TE(2)0.75 m g α-TE(2)0.5 m g α-TE(2)
Calcium  150 m g 75 m g 50 m g 
Iron 3 mg 1.5 m g 1 mg 
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 (3) Pregna nt or nursi ng m others 
The 1st column The 2nd column The 3rd column The 4th column 
Nutrient Solid (semi-solid)
100 g Liquid 
100 m L Liquid 
100 Kcal 
Dietary fiber 6 g 3 g 3 g 
Vitam in A 180 µg RE(1)90 µg RE(1)60 µg RE(1)
Vitam in B 1 0.33 m g 0.17 m g 0.11 m g 
Vitam in B 2 0.36 m g 0.18 m g 0.12 m g 
Vitam in C 33 m g 16.5 m g 11 m g 
Vitam in E 4.2 m g α-TE(2)2.1 m g α-TE(2)1.4 m g α-TE(2)
Calcium  300 m g 150 m g 100 m g 
Iron 13.5 m g 6.75 m g 4.5 m g 
Annotation 1: RE is Retinol Equivalent. 
1 µg RE=1 µg Retinol=6 µg β-Carotene 
Annotation 2: α-TE is α-Tocopherol Equi valent. 
1 mg α-TE =1 mg α-Tocopherol 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 Table 4. Where the nutrients are listed  as "source", "provide" or "contain" in the 
1st colum n, the am ount of suc h nutrient s shall respectively not be less 
than those described in the 2nd, 3rd or 4th colum n for per 100 g of solid 
(sem i-soli d) food, per 100 m l or per 100 Kcal of liquid food of this table. 
(1) Over 4 years old 
The 1st column The 2nd column The 3rd column The 4th column 
Nutrient Solid (semi-solid)
100 g Liquid 
100 m L Liquid 
100 Kcal 
Dietary fiber 3 g 1.5 g 1.5 g 
Vitam in A 105 µg RE(1)52.5 µg RE(1)35 µg RE(1)
Vitam in B 1 0.21 m g 0.11 m g 0.07 m g 
Vitam in B 2 0.24 m g 0.12 m g 0.08 m g 
Vitam in C 15 m g 7.5 m g 5 mg 
Vitam in E 1.95 m g α-TE(2)0.98 m g α-TE(2)0.65 m g α-TE(2)
Calcium  180 m g 90 m g 60 m g 
Iron 2.25 m g 1.13 m g 0.75 m g 
(2) Between 1 and 3 years old 
The 1st column The 2nd column The 3rd column The 4th column 
Nutrient Solid (semi-solid)
100 g Liquid 
100 m L Liquid 
100 kcal 
Dietary fiber 3 g 1.5 g 1.5 g 
Vitam in A 60 µg RE(1)30 µg RE(1)20 µg RE(1)
Vitam in B 1 0.09 m g 0.05 m g 0.03 m g 
Vitam in B 2 0.11 m g 0.05 m g  0.04 m g 
Vitam in C 6 mg 3 mg 2 mg 
Vitam in E 0.75 m g α-TE(2)0.38 m g α-TE(2)0.25 m g α-TE(2)
Calcium   75 m g 37.5 m g 25 m g 
Iron 1.5 m g 0.75 m g 0.5 m g 
 
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 (3) Pregna nt or nursi ng m others  
The 1st column The 2nd column The 3rd column The 4th column
Nutrient Solid (semi-solid)
100 g Liquid 
100 m L Liquid 
100 kcal 
Dietary fiber 3 g 1.5 g 1.5 g 
Vitam in A 90 µg RE(1)45 µg RE(1)30 µg RE(1)
Vitam in B1 0.17 m g 0.08 m g 0.06 m g 
Vitam in B2 0.18 m g 0.09 m g 0.06 m g 
Vitam in C 16.5 m g 8.25 m g 5.5 m g 
Vitam in E 2.1 m g α-TE(2)1.05 m g α-TE(2)0.7 m g α-TE(2)
Calcium  150 m g 75 m g 50 m g 
Iron 6.75 m g 3.38 m g 2.25 m g 
Annotation 1: RE is Retinol Equivalent. 
1 µg RE=1 µg Retinol=6 µg β-Carotene 
Annotation 2: α-TE is α-Tocopherol Equi valent. 
1 mg α-TE =1 mg α-Tocopherol 
Annotation 3: Where the nutrients in the 1s t column are listed as  "higher than..." 
or "increased than..." the differe nce between the am ount of such 
nutrient in such solid (sem i-solid) or liquid food and that in 
similar reference fo od shall respectively not be less than the 
amount in the 2nd, 3rd or 4t h colum n of the same table; the  
similar reference food being com pared to shall be identified, and 
the am ount or percentage higher shall be specified. 
 
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Table 5. Where the nutriti on claim s for "Appropriate Intake Needed" shall be 
based on the amount of the nutrient per 30 gm (actual weight) of such 
food. 
-cheese, cheese powder, cream, and cr eam powder   
-Fried por k fiberfried por k paste, grounde d meat sauce, pork fiber, fried,  
sliced dried m eat, dried and cured m eat 
-Fried f ish fiber, f ish paste, pic kled se afood and nor i paste 
-Black bea ndbean curd cheese dvege tarian f ried pork f iberdvegetar ian fried 
pork paste and Chine se spaghe tti sauce 
-Fruit jam , peanut butter, sesame past e, peanut powder, salted and preserved 
vegetables  
-Western-style bakery products (e xcluding cakes, breads, and pizzas)  
-Chinese pastries  
-The other foods prom ulgate d by the central authorities 
 
 
Table 6. Where the nutriti on claim s for "S upplementary Intake" shall be based on 
the am ount of the nut rients per 1 g (dry food) of suc h food. 
-Small dried shrim p skin, sm alldried sh rimp, seaweed, dried mackerel f ish, 
dried seaweed, Nori, dried laver,  agar-ag ar, dried jelly fish 
-The other food prom ulgate d by the central authorities 
 
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Table 7. Where the food shall not have nutriti on claim s for "supplem entary 
intake" such as "high", "rich i n", "strengthened", "excellent source of", 
"source", "provi de" and "contain". 
-The snack foods which added food nutri tional addi tives  
 Rice crackers, swelling and pressing products  
 Preserve and dried vegetables, fruits  
 Seed products 
 Drupaceous fruit products 
 Bean products 
 Seafood snacks 
 
-Soda water and cola  
 
- The cand ies which added food nutritional additives  
 Hard candy 
 Soft sweets produc ts 
 Preserved wax-gourd preserved papaya candy, preserved sweet potato 
 Chocolate 
 Fresh cavity candy 
 The other candies 
 
-Seasoning products  
 Dried powder products 
 Miso and  black bean 
 Dressing oil product s 
 Dressing products (used in large quantities) 
 Dipping sauces (used in sm all quantities) 
 Agaric sauce and black pepper sauce 
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  Spaghetti sauce 
 Sugar products 
      Solid products 
      Liquid products 
 MSG, flavor enhancers 
 Fried garlic and fried shallot 
 Star anise and powdered spices 
 Osmanthus sauce 
 The other seasonings 
 
-The other foods appointed by t he central management authorit ies 
 
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