The Korea Food and Drug Administration Advance Notice 2008 -150 
 
While amending Labelling Standards  for Food s, in order to listen to public opinion, the 
purpose, the amendment reason and the main contents of the amendment are given to the 
public notice  in advance  in accordance with Article 46 of Administration Procedure Code.  
 
                                               July 31 2008  
                                               Commissioner of Korea Food and Drug Administration      
 
 
 
    Proposed Amend ment of Labelling Standards  for Food s 
 
The parts of Labelling  Standards for Foods shall be amended as follows:  
 
In Article 5.2, ‘…can be used and in this case, Chinese or the other foreign languages 
shall use the same or smaller font size than that of the Korean language. ’ shall be 
replaced with ‘…can be used ’. In Article 5.4, ‘…is used ’ shall be replaced with ‘…is 
used…’Also, in the case of the glass bottles (used only for the same or similar type of 
food) that are recycled in accordance with the Saving Re sources and Recycling 
Promotion Act.  
In Article 8.7.C, ‘a label written in Korean ’ shall be replaced with ‘a collective label ’. 
In Appendix 1.1.A 5) C) (3) (B), ‘(2) and (3) ’ shall be replaced with ‘from (2) to (4) ’. 
Appendix 1.1.A 9) C) (3) shall be writt en as follows and (4), (5) and (6) shall be added 
hereto:  
(3) In the case of a food product that is wrapped and sold to be entirely consumed 
once opened, the total amount of the contained food shall be a serving size. In this 
case, if the total amount exce eds the standard serving size of the corresponding 
food by 200 percent, the Commissioner of the Korea Food and Drug 
Administration shall be notified thereof in accordance  with Appendix 3.2.  
(4) In the case of food products that are wrapped and sold to be s hared including 
toast, pizza or biscuits, a serving size shall be calculated as a number, a piece or a 
cup (hereinafter referred as ‘unit’) that ranges from two thirds (67 percent) to less 
than twice (200 percent) the size (hereinafter referred as ‘a servi ng size range ’) of 
a standard serving size. If the serving size of a product does not belong to this 
range, it shall be calculated in accordance with the following  standards.  
(A) If the amount of a unit is under a serving size range, more than two units   
shall be a serving size on condition that the addition of the units should 
become as close as possible to a standard serving size.  
(B) If the amount of a unit exceeds a serving size range, this amount shall 
become more than two serving  sizes on condition that the total serving 
sizes should be calculated as close as possible to the number obtained by 
dividing the total amount by a standard serving size.  
(5) In spite of (4), if the amount of each corresponding product is the amount that 
generally a person can consume  at one time, the Commissioner of the Korea Food 
and Drug Administration shall be notified thereof in accordance  with Appendix 3.2 and this amount may become a serving size. The same rule applies to food  for 
which the serving size has not been established.  
(6) If more than two different types of food are combined and reported as one 
product, the total amount of the contained food shall become a serving size. 
(Example: the serving size of Ramen shall be the addition of the amount of noodle 
and sauce powder)  
Appendix 1.1.A 9)D)(1)(D) shall be as follows:  
(D) The format of Table 2 shall be used for the indication of nutrient information 
in accordance with the following standards.  
(1) In the case of a food product for which a  serving size has been 
established, the  nutrient information of a serving size shall be indicated 
using a number, a piece or a cup etc . as a unit. The amount shall be 
indicated using (g) or (ml). In this case, if the amount is less than 10 g 
(ml), the approximate amount shall be indicated in 0.1 g (ml) unit and if 
the amount is more than 10 g (ml), the approximate amount shall be 
indicated in 1 g (ml) unit.  
(2) In the case of a food product containing more than two serving  sizes, the 
total serving sizes shall be indicated. Where t he total serving size s are 
more than 3 and less than 5, 0.5 unit shall be used to indicate the 
approximate size and in other cases, the approximate size shall be 
indicated using a positive number. If a total serving  size is rounded up, 
the term ‘approximately ’ shall be indicat ed as well.  
(Example: approximately 3.5 serving sizes in total/approximately 2 
serving sizes)  
(3) In the case of the products containing foods for which serving sizes have 
not been established including flour, soy sauce, salt and sugar, the 
amount of such food s contained per 100 g (ml) shall be indicated. If the 
total amount of a product is less than 100 g (ml), the amount of such 
foods contained per product shall be indicated. However, in case of  
foods for babies and infants (0 -36 months) including infant for mula for 
babies (up to six months) and infants (six months and older) or special 
medical foods, the amount of foods without  established  serving  size 
contained per 100 g (ml) may be indicated depending on how to feed.  
(4) If two individually wrapped foods are p rovided as a serving size, the 
nutrient information per serving size shall be indicated on the wrapping 
paper or on the container of each minimum sale unit of the product and 
also the nutrient information per contained  amount may be indicated on 
each indiv idually wrapped product.  
(5) If the amount of the wrapped food without established  serving size 
exceeds 100 g (ml) or the wrapped food contains more than two serving 
sizes, the nutrient information per 100 g (ml) or per serving size and the 
nutrient informatio n per total amount may be indicated together.  
Appendix 1.1.A 9)D)(2)(G)(a) shall be as follows:  
 (1) If vitamins and minerals ( excluding  sodium) from Table 2 Nutrient Standard   
      are indicated or underlined, the name, the contained amount and the     
      percentage of the corresponding nutrients in accordance with Table 2 Nutrient           Standard shall be indicated.  
Appendix 1.1.A 10)A) and Appendix 1.1.A 10)I)(1) shall be deleted.  
Appendix 1.1.B 6)E)(1) shall be as follows and Appendix 1.1.C 1)D ) shall be deleted:  
          (1)It shall be indicated as ‘sterilizer/disinfectant for appliances ’. 
In Appendix 1.2.C 2) A), ‘frozen food for eating without  being heated ’ shall be replaced 
with ‘frozen food that can be eaten without being heated ’ and ‘frozen food for eating after 
being heated ’ shall be replaced with ‘frozen food that can be eaten after being heated ’. 
In Appendix 1.3. 15), separate labelling standard item 2) shall be as follows:  
2) Sterilized products shall be classified  and indicated as eit her ‘sterilized     
    products’  or ‘products treated with ethanol ’ depending on the sterilization level.  
In Appendix 1.3. 19), the latter part of separate labelling standard item 1) A) shall be as 
follows:  
In this case, for the nutrients without establis hed nutrient standard, the foods for 
babies and infants (0 -36 months) including infant formula for babies (up to six 
months) and infants (six months and older)  or special medical foods, only the 
name and the contained amount of the nutrients may be indicat ed. 
Appendix 3 shall be prepared as described in the next page.  
Table 1 shall be deleted.  
 
                                                 
                                                Subsidiary  Act 
 
This Notice shall be enforced as of the day of notic e. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
[Appendix 3]  
 
                              Serving Size  (related to Article 2.8)  
 
 
1. Serving Size  
The serving  size per food based on the marketing research result as well as on the amount 
of food that Koreans generally consum e at one time has been established  as follows:  
 
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving Size Range  
Biscuit  30 g 20-59 g 
Red 
bean 
sweet 
jelly 30 g 20-59 g 
Pudding  100 g  67-199 g  Sweet  
Others  10 g 6.7-19 g 
Chewing Gum  2 g 1.3-3.9 g  1 Biscuit  
Ice Cream  100 g (ml)  67-199 g (ml)  
Bread  70 g 47-139 g  
Rice Cake  100 g  67-199 g  2 Bread or Rice 
Cake  
Dumpling  150 g  101-299 g  
Processed 
Cacao product   
-  
  - 3 Processed Cacao 
Product  or 
Chocolate  Chocolate              30 g              20 -59 g 
Jam 
Marmalade  4 Jam 
Others   
20 g  
13-39 g 
White Sugar  
Brown Sugar  5 Sugar  
Others   
-  
- 
Liquid 
Glucose  6 Glucose  
Powdered or 
Crystallized  
Glucose   
-  
- 
Liquid 
Fructose  
Crystallized 
Fructose  7 Fructose  
Others   
-  
-  
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Starch Syrup  - - 
Lump 
Type  30 g 20-59 g Others  
Powder 
Type  5 g 3.4-9.9 g  8 Glutinous Rice 
Jelly  
Dextrin  - - 
9 Sugar Syrup   5 g 3.4-9.9 g  
Fracto - 
oligosaccharide  
Isomalto - 
oligosaccharide  
Galacto - 
oligosaccharide  
Malto - 
oligosaccharide  
Xylo - 
oligosaccharide  
Gentio - 
oligosaccharide  10 Oligosaccharide  
Other 
oligosaccha ride  
             
 
 
 
 
- 
  
 
 
 
 
 
  - 
Meat or Egg 
Product            60 g      40 -119 g  
Dry 
Meat 
includin
g jerked 
beef 15 g      10 -29 g Processed Meat  
Others  30 g     20 -59 g 11 Processed Meat 
and Egg Products  
Processed Egg 
Products            50 g       34 -99 g 
Boiled Fish 
Paste  
Fish and Meat 
Sausage  
Fish and Meat 
Semifinished 
Product  
Fish and Meat 
Flesh  12 
 
 
 
 
 
 
 
 
 Processed Fish 
and Meat 
Product  
Soft Meat   
 
 
 
          30 g   
 
 
 
      20 -59 g  
 Others  
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Ran ge 
Tofu  
Fried Tofu  
Fried Bean 
Curd  
Processed Tofu  13 Tofu or Mook 
(savoury jelly 
made of different 
vegetables)  
Mook   
60 g  
40-119 g  
Bean Oil  
Maize Oil  
(corn seed oil)  
Vegetable Seed 
Oil (rapeseed 
oil or canola 
oil) 
Rice Bran Oil 
(Brown Rice 
Oil) 
Sesame Oil  
Perilla Oil  
Safflower Oil  
Sunflower Oil  
Cotton Seed Oil  
Peanut Oil  14 Oil and Fat  
Olive Oil  
 
  
-  
- 
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Palm Oil Type  
Palm Oil  
Mixed Oil  
Processed Fat  
Shortening  
Margarine 
(Butter, 
Margarine etc)  
Chilli Seed Oil  
Flavoured Oil    
Others  
   Paper 
Wrap  100 g  67-199g  Dried  
 
 Container 
type 30 g 20-59 g Noodles  
Non-Dried  200 g  134-399 g  
Dried  100 g  67-199 g  Cold Noodles  
Non-
Dried  200 g  134-399 g  
Chinese 
Noodles                    20 g   13-39 g 
Paper Wrap  120 g  80-239g  Noodles with 
Soup  Container type 80 g 54-159 g  
Dried  100 g  67-199 g  15 Noodles  
Pasta  
Non-
Dried  200 g  134-399 g  
Leached Type  
Liquid Type  16 Tea 
Solid Type      
             100 ml*   
67-199 ml*  
Parched Type  
Instant Type  
Crud e Type  17 Coffee  
Liquid Type      
             100 ml*   
67-199 ml*  
Concentrated     
Fruit/Vegetable 
Juice  Fruit/Vegetable 
Drinks  
Fruit/Vegetable 
Drinks   
 
200 
ml*  
 
134-399 ml*  
Soft Drinks            150 ml  101-299 ml  18 Beverage  
Soy Bean 
Drinks            200 ml  134-399 ml  
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Fermented 
Drinks  100 ml  67-199 ml  
Ginseng/Red 
Ginseng Drinks  150 ml  101-299 ml  
Mixed Drinks  
Extract Type    
Others  
 
  Drink Base   
150 ml*   
101-299 ml*  
 
 
 
 
 
 Infant Formula 
for Babies (up 
to six months)  
Infant Formula 
for Infants (six 
months and 
more)  
Infant Formula 
for Babies and 
Infants(added 
with cereals)  
Others  
Special Medical 
Food   
 
 
 
 
-  
 
 
 
 
- 
Weight Contr ol 
Food  40 g 27-79 g  
19 Special Purpose 
Food  
Food for 
Pregnant 
Women and 
Breastfeeding 
Women  20 g 13-39 g 
Fermented 
Soybeans  
Korean Soy 
Sauce  
Fermented 
Soybean Sauce  
Acid 
hydrolysed  Soy 
Sauce  
Enzymatically 
Processed S oy 
Sauce  
Mixed Soy 
Sauce  20  Sauce (Korean)  
Korean 
Soybean Paste   
 
 
 
 
 
 
 
 
-  
 
 
 
 
 
 
 
 
- 
(1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Soybean Paste  
Flavoured 
Soybean Paste  
Chilli Paste    
Flavoured Chilli 
Paste    Chunjang  
(fermented 
soybean product 
coloured by 
caramel)  
Fermented 
Soybean Soup  
Mixed Sauce  
Others  
Vinegar  
Different 
Sauces  
Tomato 
Ketchup   
 
-  
 
- 
Retort Pouch  200 g  134-399 g  Curry Sauce  
Others  25 g 17-49 g 
Chilli P owder 
or Chopped 
Chilli  
Processed 
Flavourings  21  Flavouring  
Mixed 
Flavourings   
 
 
-  
 
 
- 
Salted Fish  
Flavoured 
Salted Fish  
Fish Sauce  
Flavoured Fish 
Sauce  22  Salted Fish  
Sikhae 
(fermented food 
with fish, salt 
and rice)   
 
-  
 
- 
Pickled Vegetable  15 g 10-29 g 
 Pickle  
Others  25 g 17-49 g 23  Pickle  
Sweet Pickle  
 
 
 
 
 
 
 
 
 25 g 17-49 g (1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Hard -boiled 
Food (legume 
and vegetable)  
Hard -boiled 
Food (fish)  24 Hard -boiled 
Food  
Hard -boiled 
Food (meat)   
 
 
-  
 
 
- 
Unrefined 
Alcohol  
Rice Wine  
Rice Wine 
(clear type)  
Beer  
Fruit  
Fruit Wine  
Sake  
Whiskey  
Brandy  
Distilled 
Alcoholic 
Drinks (general)  
Liquor  25 Alcoholic Drinks  
Others   
 
 
 
 
 
 
 
      -  
 
 
 
 
 
 
 
- 
Flavoured Dried 
Fish 
Dried Fish  26 Dried Fish  
Others  15 g 10-29 g 
Butter/ Margarine -
Contained  5 g 3.4-9.9 g  Peanuts/ 
Processed Nuts  
Nuts  10 g 6.7-19 g 
Food in Capsule  - - 
Starch  - - 
Dry Fruits  5 g 3.4-9.9 g  Processed Fruit 
and Vegetable 
Products  Others  30 g 20-59 g 
Flavoured 
Seaweed  2g 1.3-3.9 g  
Fried Food  - - 27 Other Foods  
Honey  20 g 13-39 g 
 
 
 (1) Food  No. 
(2) Food Group  (3) Food Type  (4) Serving Size  (5) Serving 
Size Range  
Imitation 
Cheese         20 g     13-39 g 
Vegetable 
Cream           5 g     3.4 -9.9 g  
Processed 
Extract Food         80 g    54-159 g  
Processed Corn 
Food Used for 
Popcorn         30 g      20 -59 g 
Table Salt  
Flour  
Steamed Rice   
 -  
- 
Raw Food            40 g  27-79 g 
Cereal            30 g  20-59 g 
Ice  - - 
Prepared 
Lunch 
Box/Sushi 
etc 1 Portion  1 Portion  
Hamburger /
Sandwich  150 g  101-299 g    
Instant Food  
Others  1 Portion  1 Portion  
28  Other Processed 
Food (n ot in the 
standard range)    
-  
- 
*  In the case of tea, coffee and other beverages, if the products are in powder or 
concentrated liquid type, the provided serving size shall be the standard to follow.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 2. Things to Notify When Establishin g Serving Size  
 
 In the case of food for which a serving size per food in accordance with Appendix 3.1 
cannot be appl ied, or which requires  different serving sizes, the Commissioner of the 
Korea Food and Drug Administration shall be notified thereof before  the start of the 
corresponding food production or the import notification of the corresponding food.  
 
[Required Information]  
1. Name, type, store name and store location of the corresponding food  
2. Purpose of newly established or changed serving  size 
3. Other information  
A. Instruction s for the ingredients combination rate and the manufactur e of 
the corresponding food  
B. Corresponding food sample or its picture  
C. National and international marketing information of the corresponding 
food or similar foods  
D. Other information for establishing  a serving size of the corresponding food  
(Example: National Health and Nutrition Research Result, Daily Food 
Intake Research Result etc .) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                           Comparison of Old and New Acts  
 
                   Current   Proposed Amendment  
Article 5 (labelling method)  The labelling 
of food (including imported food and 
hereinafter referred as the same meaning) 
shall be as follows.  
1. (omission)  
2. Indication shall be made by using non -
removable methods such as ink, seal or 
stamp and be written  in Korean. However, 
for the purpose of helping consumers to 
understand better, Chinese or other foreign 
languages can be used  together and in this 
case, Chinese or other foreign languages 
shall use the same  or smaller font size than 
that of the Korean language. However, the 
brands registered in accordance with the 
Imported Food and Brand Act may be 
indicated by using bigger font size in 
Chinese or in the other foreign languages 
than that in Korean.  
3. (omiss ion) 
4. The containers or wrappings that contain 
other manufacturer s’ labels shall not be 
used. However, if a container  does not do 
any harm to food and is used  not for the 
purpose of being distributed and sold on 
the market but for the purpose of being 
provided as raw material for other 
companies, this rule may not be applied.  
 
 
 
 
 
5. (omission)  
Article 8 (special application case for 
labelling) For the following  food items, 
considering their characteristics , the 
following  labelling standard may apply in 
spite of the regulations of Article 4 and 5.  
1-6. (omission)  
7. Labelling method for imported and 
exported food  
A-B. (omission)  Article 5 (labelling method) ……………  
………………………………………  
………………………………………  
………………………………………  
1. (same as the current)  
2. ………………………………………  
………………………………………  
………………………………………  
………………………………………  
………………………………………  
……… can be used …………………  
………………… ……………………  
………………………………………  
………………………………………  
…………… .…………… .…………… . 
…………… .…………… .…………… . 
…………… .…………… .…………… . 
…………… .…………… .…………… . 
…………… .…………… .……………  
3. (same as the current)  
4. …………… .…………… .……………  
…………… .…………… .……………  
…………… .…………… .……………  
……… is used ……… .………………  
…… .…………… .……………………  
…… .…………… .……………………  
…… .…………… .……………………  
…… ..Also,  in the case of the glass bottles 
(used only for the same or similar type of 
food) that are recycled in accordance with 
the Saving Resources and Recycling 
Promotion Act,  this rule may not be 
applied.  
5. (same a s the current)  
Article 8 (special application case for 
labelling)  
…………… .…………… .……………  
 …………… .…………… .……………  
…………… .…………… .……………  
1-6. (same as the current)  
7. Labelling method for imported and 
exported food  
A-B. (same as the current)  C. If a main label is not big enough for 
necessary indication, the indication shall be 
made in a label written in Korean by using  
12 pt or bigger font size.  
D and E. (omission)  
[Appendix 1]  
Detailed Labelling Standard of Food 
(related to Article 9)  
1. General standard of food  
A. Food ( including  imported food)  
 1) – 4) (omission)  
 5) Expiry date or quality guarantee period  
  A) and B) ( omission)  
  C) Detailed labelling standard  
(1) and (2) (omission)  
(3) List of food requiring  indicated 
quality guarantee period and its 
labelling method  
 (A) (omission)  
 (B) Quality guarantee period shall be 
indicated as 
‘00(day)/00(month)/00(year) ’, 
‘00.00.00 ’, 
‘00(day)/00(month)/0000(year) ’ or 
‘00.00.0000 ’. Other indications shall be 
made in accordance with the regulations 
of B) (2) and (3) . 
(4) – (6) (omission)  
 
6) – 8) (omission)  
9) Nutrition   
 A) and B) (omission)  
 C) Indication unit and serving size 
calcu lation  standard  
 (1) and (2) (omission)  
 (3) A serving size shall be calculated as 
a right portion to be consumed at one 
time considering the characteristics of 
the corresponding  food within the range 
of two thirds (67 percent) to less than 
twice (200 perc ent) the size of the 
standard serving size per food 
designated in Appendix 3. However, 
depending on the amount of a product, a 
serving size may be calculated as 
follows : C. …………… .…………… .……………  
…………… .……… …… .……………  
……… a collective label ….……………  
….……………  
D and E (same as the current)  
[Appendix 1]  
Detailed Labelling Standard of Food 
(related to Article 9)  
1. General standard of food  
4. Food ( including  imported food)  
 1) – 4) (same as the current)  
 5) Expiry date or  quality guarantee period  
  A) and B) (same as the current)  
  C) Detailed labelling standard  
    (1) and (2) (same as the current)  
(3) List of food requiring  indicated 
quality guarantee period and its 
labelling method  
(A) (same as the current)  
(B) …………………………  
…………… ………………………  
……………………………………  
……………………………………  
……………………………………  
……………………………………  
……………………………………  
from (2) to (4) of B).  
(4) – (6) (same as the current)  
 
6) – 8) (same as the current)  
9) Nutrition   
 A) and B) (same as the current)  
 C) Indication unit and serving size 
calculation  standard  
 (1) and (2) (same as the current)  
 (3) In case of a food product that is  
wrapped and sold to be entirely 
consumed once opened, the total 
amount of the contained food shall be a 
serving size. In this case, if the total 
amount exceeds t he standard serving 
size of the corresponding food by 200 
percent, the Commissioner of the Korea 
Food and Drug Administration shall be 
notified thereof in accordance  with 
Appendix 3.2.  (A) If the amount of a product is less 
than two thirds (67 percent) of the 
standard servin g size of the 
corresponding food, more than two 
portions  shall be added to create a 
serving size. In this case, to decide 
how many portions shall be added 
to create a serving size, the total 
amount of the added product shall 
be calculated first and the clo sest 
one to a standard serving size shall 
be chosen.  
(B) In the case that the amount of the 
product is more than twice (200 
percent) the size of a standard 
serving size of the corresponding 
food, this amount shall become 
more than two serving sizes. To 
decide total serving sizes, the total 
amount of product shall be divided 
by a standard serving size first and 
the approximate number shall be 
chosen as total serving sizes.  
However, if a product with more 
than two serving sizes consists of 
individually wrapped i tems and 
each item has the amount that 
generally one person can consume 
at one time, this may become a 
serving size.  
(C) In the case of a food product  for 
which a  serving  size has been 
established in accordance with the 
standard intake of this food at one 
time, considering the characteristics 
of this food, the standard intake at 
one time shall be indicated and this 
amount shall be a serving size.  
(D) If more than two different types of 
food are combined and reported as 
one product, the total amount of the 
contained  food shall become a 
serving size (Example: the serving 
size of Ramen shall be the addition 
of the amount of noodle and sauce 
powder) .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 [Added]  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
[Added]  
 
 
 
 
 
 
 
 
 
[Added]  
 
 
 
 
 
 
D) Indication Method  
 (1) General  
   (A) -(C) (omission)  (4) In the case of food p roducts that are 
wrapped and sold to be shared including 
toast, pizza or biscuits, a serving size shall 
be calculated as a number, a piece or a cup 
(hereinafter referred as ‘unit’) that ranges 
from two thirds (67 percent) to less than 
twice (200 percent) t he size (hereinafter 
referred as ‘a serving size range ’) of a 
standard serving size. If the serving size of 
a product does not belong to this range, it 
shall be calculated in accordance with the 
following  standards.  
(A) If the amount of a unit is under a 
servi ng size range, more than two 
units shall be a serving size on 
condition that the addition of the 
units should become as close as  
possible  to a standard serving size.  
(B) If the amount of a unit exceeds a 
serving size range, this amount 
shall become more than t wo 
serving  sizes on condition that the 
total serving sizes should be 
calculated as close as possible to 
the number obtained by dividing 
the total amount by a standard 
serving size.  
(5) In spite of (4), if the amount of each 
corresponding product is the amo unt that 
generally a person can consume at one 
time, the Commissioner of the Korea Food 
and Drug Administration shall be notified 
thereof in accordance  with Appendix 3.2 
and this amount may become a serving 
size. The sam e rule applies to the food for 
which  a serving size has not been 
established.  
(6) If more than two different types of food 
are combined and reported as one product, 
the total amount of the contained food shall 
become a serving size (Example: the 
serving size of Ramen shall be the addition 
of the amount of noodle and sauce 
powder).  
D) Indication Method  
 (1) General     (D) The format of Table 2 shall be used 
for the indication of nutrient information in 
accordance with the following standards.  
(1) In the case of a food product for 
which a serving size has been 
established, the  nutrient information of a 
serving size sha ll be indicated.  
    (2) In case of the products containing   
    foods whose serving sizes have not   
    been  established , the amount of  
    such foods contained per 100 g (ml)  
    shall be indicated. If the total amount  
    of a product is less than  100 g (ml),  
    the amount of such foods contained  
    per product shall be indicated.  
    (Example: 100 g (ml) -flour, soy sauce,  
    salt or sugar etc.  
    (3) If two individually wrapped foods are  
    provided as a serving size, the nutrient   
    information per serving size shall be  
    indicated on the wrapping paper or on  
    the container of each minimum sale unit  
    of the product and also the nutrient  
    information per contained  amount  
    may be indicated on each individually  
    wrapped product.  
   (3) If two individually wrapped foods are   
    provided as a serving size, the nutrient   
    information per serving size shall be  
    indicated on the wrapping paper or on  
    the container of each minimum sale unit  
    of the produ ct and also the nutrient  
    information per contained  amount  
    may be indicated on each individually  
     wrapped product.  
    (4) If a wrapped food product contains  
    more than two serving sizes and  
    exceeds 100 g (ml) or the amount of  
    the wrapped food without established   
    serving size exceeds 100 g (ml), the  
    nutrient information per serving size or  
    per 100 g (ml) and the nutrient  
    information per total amount may be  
    indicated together.  
 
    (A) -(C) (same as the current)  
   (D) The format of Table 2 shall be used 
for the indication of nutrient information in 
accordance with the following standards.  
(1) In case of a f ood product for which a   
serving size has been established, the    
  nutrient information of a serving size      
  shall be indicated using a number, a   
  piece or a cup etc as a unit. The  
  amount shall be indicated using (g) or  
  (ml). In this case, i f the amount is  
   less than 10 g (ml), the approximate  
   amount shall be indicated in 0.1 g  
  (ml) unit and if the amount is more  
  than 10 g (ml), the approximate  
  amount shall be indicated in 1 g (ml)  
  unit. 
(2) In the case of a food product     
containing more than two serving  sizes, 
the total serving sizes shall be indicated. 
The total serving sizes are more than 3 
and less than 5, 0.5 unit shall be used to 
indicate the approximate size and in other 
cases, the approximate size shall be 
indicat ed using a positive number. If a 
total serving  size is rounded up, the term 
‘approximately ’ shall be indicated as well.  
  (Example: approximately 3.5 serving   
  sizes in total/approximately 2 serving  
  sizes)  
  (3) In case of the products containing   
   foods whose serving sizes have not   
   been  established including flour, soy  
   sauce, salt and sugar, the amount of  
   such foods contained per 100 g (ml)  
   shall be indicated. If the total amount  
   of a product is less than 100 g (ml),  
   the a mount of such foods contained  
   per product shall be indicated.  
   However, in case of the foods for  
   babies and infants (0 -36 months)  
   including infant formula for babies  
   (up to six months) and infants (six  
   months and older) or special me dical  
   foods, the amount of foods without   
   established  serving  size contained per   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
(2) Deta iled indication method per nutrient  
 (A)-(F) (omission)  
 (G) Indication for other nutrients  
(1) In the case of vitamins and minerals   
      (excluding sodium), if a product  is for  
      a special purpose, all the items of  
      Table 2 may be indicated.  Otherwise,  
      only vitamin A, D, E, C, B 1, B2,   
       niacin, B 6, folic acid, calcium,  
       phosphorus, iron and zinc may be  
       indicated and  when they are   
       indicated or underlined, the name,  
       the contained  amount and the  
       percentage of the corresponding  
       nutrients in accordance with Table 2  
       Nutrient Standard shall be indicated . 
  (2)-(4) (omission)  
E) and F) (omission)  
10) Other indication  
A) In the case of a product that uses a 
recycled bottle, instruction s for empty 
bottle deposit shall be clearly indicated 
on the tap or on the bottle.  
B) – H) (omission)  
I) The labelling standard for the product 
using and containing ginseng and red 
ginseng as raw material shall be as     100 g (ml) may be indicated depending  
    on how to feed.                                                          
(4) If two individually wrapped foods are   
     provided as a serving size, the nutrient   
     information per serving size shall be  
     indicated on the wrapping paper or on  
     the container of each minimum sale unit  
     of the product and also the nutrient  
     information per contained  amount  
     may be indicated on each individually  
      wrapped product.  
 (5) If the amount of the wrapped food  
      without an established  serving size  
      exceeds 100 g (ml) or the wrapped  
      food contains more than two serving  
      sizes, the  nutrient information per  
      100 g (ml) or per serving size and the  
      nutrient information per total amount  
      may be indicated together.  
(2) Detailed indication method per nutrient  
  (A)-(F) (same as the current)  
  (G) Indication for other nu trients  
(1) If vitamins and minerals ( excluding    
          sodium) from Table 2 Nutrient  
          Standard are indicated or underlined,  
           the name, the contained amount and  
           the percentage of the corresponding  
           nutrients in accordance with Table 2  
           Nutrient Standard shall be indicated . 
 
 
 
 
 
 
  (2)-(4) (same as the current)  
E) and F) (same as the current)  
10) Other indication  
[Deleted]  
 
 
 
B) – H) (same as the current)  
I) ………………………………… .. 
………………………………… .. 
………………………… ……… .. follows:  
(1) In the case that a drawing of 
ginseng  is indicated on the 
wrapping of a ginseng product, 
the drawing shall be created in 
accordance  with Table 1 
Standard Drawing of Ginseng 
Product. However, this rule 
shall not be applied to a 
drawing that symbolizes 
ginseng.  
(2) – (7) (omission)  
B. Food Additive s (including  imported 
food)  
 1) – 5) (omission)  
 6) Other indication  
A) –D) (omission)  
E) The sterilizer or disinfectant for 
appliances shall be indicated as follows:  
(1) It shall be indicated as ‘sterilizer  
     /disinfectant for appliances ’ and the   
     standard (for the limited time) for  
     disinfectant and its acknowledged  
     standard number shall be indicated  
      together.  
(2) (omission)  
C. Appliance or Container Wrapping 
(imported appliance or container 
wrapping)  
1) General  
 A)-C) (omission)  
(D) Appliance, container or wrapping 
for a starch product, which is not for 
domestic consumption, shall show the 
indication of ‘starch product for non -
domestic consumption ’. 
2) Detailed indication per type  
    (omission)  
 
2. Labelling standard for Long Life  Food  
 A and B (omission)  
 C. Frozen Food  
  1) (omission)  
  2) Indication  
A) Depending on its type, the frozen 
food that is eaten without being ……  
[Deleted]  
 
 
 
 
 
 
 
 
 
(2) – (7) (same as the current)  
B. Food Additives ( including  imported 
food)  
 1) – 5) (same as the current)  
 6) Other indication  
  A) –D) (same as the current)  
E) The sterilizer or disinfectant for 
appliances shall be indicated as fo llows:  
 (1) It shall be indicated as ‘sterilizer   
     /disinfectant for appliances ’. 
 
 
 
  
(2) (same as the current)  
C. Appliance or Container Wrapping 
(imported appliance or container 
wrapping)  
1) General  
 A)-C) (same as the current)  
[Deleted]  
 
 
 
 
2) Det ailed indication per type  
    (same as the current)  
 
2. Labelling standard for Long Life Food  
 A and B (same as the current)  
 C. Frozen Food  
  1) (same as the current)  
  2) Indication  
A) ……………………………… .. 
……………………………………  heated shall be indicated as ‘frozen 
food for eating without  being heated ’ 
and the frozen food that is heated 
first and eaten shall be indicated as 
‘frozen food for eating after being 
heated ’. 
B) – F) (omission)  
3. Labelling Standard per Food  
1) –14) (omission)  
15) Noodles  
A) Noodles  
B) Cold Noodles  
C) Chinese Noodles  
D) Noodles with Soup  
E) Pasta  1) (omission)  
2) Depe nding on 
the sterilization 
level, the 
indication shall be 
made as ‘sterilized    
products’ , 
‘products treated 
with ethanol ’ or 
‘non-sterilized 
products ’.  
 
16) – 18) (omission)  
19) Food for Special Purpose  
A) Infant Formula 
for Babies (up to six 
months)  
B)-G) (omission)  1) General  
 A) In accordance 
with Article 7, the 
nutrients designated  
by the food standard 
shall be indicated in 
accordance with 
‘Nutrient Indication 
Standard ’. In this 
case, for the 
nutrients without 
established nutrient 
standard, only th e 
name and the 
contained amount of 
the nutrients shall be 
indicated (general 
instruction  for 
special purpose 
food).  
 
 
 
 
     ………………………‘ frozen food that  
      can be eaten without being heated ’..  
       ………………………………… .. 
       ……………… ..‘frozen food that can    
      be eaten after being heated ’…………  
      ………………  
B) – F) (same as the current)  
3. Labelling Standard per Food  
1) –18) (omission)  
15) Noodles  
A) Noodles  
B) Cold  Noodles  
C) Chinese Noodles  
D) Noodles with Soup  
E) Pasta  1) (omission)  
2) Sterilized 
products shall be 
classified  and 
indicated as either 
‘sterilized     
 products’  or 
‘products treated 
with ethanol ’ 
depending on the 
sterilization level.  
 
16) – 18) (same  as the current)  
19) Food for Special Purpose  
A) Infant Formula 
for Babies (up to six 
months)  
B)-G) (omission)  1) General  
A) In accordance 
with Article 7, the 
nutrients designated  
by the food standard 
shall be indicated in 
accordance with 
‘Nutrient Indicat ion 
Standard ’. In this 
case, for the 
nutrients without 
established nutrient 
standard the foods 
for babies and 
infants (0 -36 
months) including 
infant formula for 
babies (up to six 
months) and infants 
(six months and 
older)  or special 
medical foods, only 
the name and the 
contained amount of 
the nutrients may be  
 
 
 
B) (omission)  
 
2)- 8) (omission)  
 
 
 
 
 
 
 
 
 
 
 
 
 
20) –29) (omission)  
 
[Appendix 3]  
Serving Size ( related to Article 2.8 ) 
1. Serving S ize 
Attachment: [Appendix 3]  
 
2. Serving Size for Food Non -Included in 
1. 
In the case of food for which a serving size 
per food in accordance with Appendix 3.1 
cannot be applied  or needs different serving 
sizes, the following information shall be 
submitted  to the Commissioner of the 
Korea Food and Drug Administration for 
approval.  
 
 
 
[Required Information]  
1 and 2. (omission)  
3. Attachment  
 A. Instruction for the ingredients   
     combination rate and the manufacturing    
     of the corresponding food  
B. Consumer research result (targeted at 
more than 85 consumers of  4 years of 
age and older) of the corresponding indicated (general 
instruction  for 
special purpose 
food).  
B) (same as the 
current)  
2)- 8) (same as the 
current)  
 
 
 
 
 
 
 
 
 
 
 
 
20) –29) (same as the current)  
 
[Appendix 3]  
Serving Size ( related to Articl e 2.8 ) 
1. Serving Size  
Attachment: [Appendix 3]  
 
2. Things to Notify When Establishing 
Serving Size  
In the case of food for which a serving size 
per food in accordance with Appendix 3.1 
cannot be applied  or needs different serving 
sizes, the Commissioner o f the Korea Food 
and Drug Administration shall be notified 
thereof before the start of the 
corresponding food production or the 
import notification of the corresponding 
food.  
 
[Required Information]  
1 and 2. (same as the current)  
3. Attachment  
 A. …………………… ………… . 
…………………………… .. 
 …………………………… .. 
B. Corresponding food sample or its   
      picture  
 food  
C. Market research result of the 
corresponding food  
D. Other information for establishing  a 
serving size of the corresponding food  
 
 
 
 
Drawing 1  Standard Drawing of Ginseng  
 
 
  
 
 
 
 
 
   
C. National and international marketing  
     information of the corresponding food    
     or similar foods  
D. …………………………………… . 
    …………………………………… .. 
   (Example: Natio nal Health  and Nutrition   
    Research Result, Daily Food Intake  
    Research Result etc ) 
Drawing 1  Standard Drawing of Ginseng  
[Deleted]