هيئة التقييس لذول مجلس التعبون لذول الخليج العزبية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
مشزوعنهبئي 
 
 
 
GSO 5/ FDS/….:2011 (E)  
 
 
إرشبدات البيبنبت التغذوية على البطبقة (CAC/GL 2:2010،معذل
Guidelines on nutritional labeling  (CAC/GL 2:2010 , MOD)  
 
 
 
 
 
 
 
 
 
إعذاد 
انهجُت انفٍُت انخهٍجٍت نقطبع انًُخجبث انغزائٍت وانضساعٍت 
 
 
هزِ انىثٍقت يششوع نًىاصفت قٍبسٍت خهٍجٍت حى حىصٌعهب لإبذاء انشأي وانًهحىظبث بشأَهب، نزنك فإَهب عشضت 
نهخغٍٍش وانخبذٌم، ولا ٌجىص انشجىع إنٍهب كًىاصفت قٍبسٍت خهٍجٍت إلا بعذ اعخًبدهب يٍ يجهس إداسة انهٍئت.                                                           
 
سقى انخصٍُف انذونً: 67.40.00 
 
   
 
 
 
 
 
 
Guidelines on nutritional 
labeling  إرشبدات البيبنبت التغذوية على البطبقة 
 
 
 
 
 
 
 
 
 
Date of approval: تبريخ الاعتمبد 
Legal status: صفة الإصذار:  
 
 
 
 
 
 
 
 
 
 
  
 GSO/…. :2011  
GSO/….:2011  GSO STANDARD 
تقذيم 
هٍئةت انخقٍةٍس نةةذول يجهةس انخعةةبوٌ نةذول انخهةةٍه انعشبٍةت هٍئةةت إقهًٍٍةت حاةةى فةً عاةةىٌخهب ا جهةضة انى ٍُةةت         
نهًىاصفبث وانًقبٌٍس فً دول انخهٍه انعشبٍت ، ويٍ يهبو انهٍئت إعذاد انًىاصفبث انقٍبسٍت انخهٍجٍت بىاسةطت   
نجبٌ فٍُت يخخصصت . 
 
وقذ قبيج هٍئت انخقٍٍس نذول يجهس انخعبوٌ نذول انخهٍه انعشبٍت ضًٍ بشَبيه عًم انهجُت انفٍُت سقى 5 
"انهجُت انفٍُت انخهٍجٍت نقطبع يىاصفبثانًُخجبث انغزائٍت وانضساعٍت" بخبًُ انًىاصفت انقٍبسٍت انذونٍت سقى  
كىدكس CAC/GL 2:2010 " إسشبداث انبٍبَبث انخغزوٌت عهى انبطبقت " وانخً أصذسحهب "هٍئت انذسخىس  
انغزائً" وحًج حشجًخهب إنى انهغت انعشبٍت.  وقبيج (يًهكت انبحشٌٍ) بإعذاد يششوع هزِ انًىاصفت. 
   
وقذ اعخًذث هزِ انًىاصفت كلائحت فٍُت خهٍجٍت يع إدخبل بعض انخعذٌلاث انفٍُت انخبنٍت: 
 
 إضبفت بُذ انًشاجع انخكًٍهٍت. 
 حعذٌم انبُذ4/1/1 وحزف انبُذ4/1/2. 
 إضبفت انبُىد 4/2/1/5 و4/4/8 و4/4/9. 
 إضبفتكم يٍ انطبقت ، فٍخبيٍٍ إي ، انبىحبسٍىو وانصىدٌىو نقبئًت القيم المرجعية الغذائية ضًٍ انبُةذ  
4/4. 
 
ورنةك فةً اجخًةبع يجهةس إداسة انهٍئةت سقةةى (          ) ، انةزي عقةذ بخةبسٌ       /      /      هة  ، انًىافةة       /         
/      و. 
 
Foreword 
Standardization Organization for GCC (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue Gu lf 
Standards /Technical regulation through specialized technical committees (TCs).  
 
GSO through the technic al program of committee TC No. 5: " Gulf technical committee for Food 
& Agricultural standards " has adopted the International Standard No. : CAC/GL  2:2010  
"Guidelines on nutritional labeling " issued by  (Codex Alimentariu s) and has been translated to 
Arabic language. The Draft  Standard has been prepared by (Kingdom of Bahrain)  
 
This standard has been approved as Gulf Technical Regulation  with some techn ical modification s 
as follows:  
 
 The addition of complementary references section.  
 The modification of clause 4/1/ 1 and deletion of clause 4/1/2 . 
 The addition of clause s 4/2/1/5 , 4/4/8 & 4/4/9.  
 The addition of Energy, Vitamin E, Potassium & Sodium to the li st of Nutrient Reference 
Values  in clause 4/4.  
 
 by GSO Board of Directors  in its meeting No..../....  …….held on    /    /   /  H ,  /    /   G   GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
1Guidelines on nutritional labeling
1 Scope : 
 
1/1 These guidelines recommend procedures for the nutrition labe lling of foods.  
1/2 These guidelines apply to the nutrition labelling of all foods. For foods for 
special dietary uses, more detailed provisions may be developed.  
 
2 Complimentary references:  
 
2/1 GSO 9 “Labeling of prepackaged food  stuffs”  
 
3 Definitions : 
 
3/1 Nutrition labelling  is a description intended to inform the consumer of 
nutritional properties of a food.  Nutrition labelling consists of two components:  
3/1/1 nutrient declaration;  
3/1/2 supplementary nutrition information.  
 
3/3 Nutritient declar ation  means a standardi zed statement or listing of the 
nutrient content of a food.  
3/4 Nutrition claim  means any representation which states, suggests or implies 
that a food has particular nutritional properties including but not limited to the 
energy val ue and to the content of protein, fat and carbohydrates, as well as the 
content of vitamins and minerals. The following do not constitute nutrition 
claims:  
3/4/1  the mention of substances in the list of ingredients;  
3/4/2  the mention of nutrients as a ma ndatory part of nutrition labelling;  
3/4/3  quantitative or qualitative declaration of certain nutrients or ingredients on 
the label if required by national legislation.  
 
3/5 Nutrient means any substance normally consumed as a constituent of food:  
3/5/1  which provides energy; or  
3/5/2  which is needed for growth, development and maintenance of life; or  
3/5/3  a deficit of which will cause characteristic bio -chemical or physiological 
changes to occur.  
3/6 Sugars  means all mono -saccharides and di -saccharide s present in food.  
  GSO/….:201 1  
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23/7 Dietary fibre  means carbohydrate polymersI with ten or more monomeric 
unitsII , which are not hydrolysed by the endogenous enzymes in the small 
intestine of humans and belong to the following categories:  
• Edible carbohydrate polyme rs naturally occurring in the food as 
consumed,  
• carbohydrate polymers, which have been obtained from food raw 
material by physical, enzymatic or chemical means and which have 
been shown to have a physiological effect of benefit to health as 
demonstrated  by generally accepted scientific evidence to competent 
authorities,  
• synthetic carbohydrate polymers which have been shown to have a 
physiological effect of benefit to health as demonstrated by generally 
accepted scientific evidence to competent authori ties  
 
3/8 Polyunsaturated fatty  acids  means fatty acids with cis -cis methylene 
interrupted double bonds.  
 
3/9 Trans Fatty Acids : all the geometrical isomers of monounsaturated and 
polyunsaturated fatty acids having non -conjugated, interrupted by at least one 
methylene group, carbon -carbon double bonds in the trans configuration.  
 
4 Nutrient declaration : 
4/1 Application of nutrient declaration  
 
4/1/1  Nutrient declaration should be mandatory for all prepackaged food 
products  except for  raw products such as fresh fruits, vegetables and fish . 
 
4/2 Listing of nutrients  
 
4/2/1 Where nutrient declaration is applied, the declaration of the following 
should be mandatory:  
4/2/1/1 Energy value; and  
                                                           
IWhen derive d from a plant origin, dietary fibre may include fractions of lignin and/or other compounds 
associated with polysaccharides in the plant cell walls. These compounds also may be measured by certain 
analytical method(s) for dietary fibre. However, such compo unds are not included in the definition of dietary 
fibre if extracted and re -introduced into a food.    
II Decision on whether to include carbohydrates from 3 to 9 monomeric units should be left to national 
authorities.     GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
34/2/1/2 The amounts of protein, available carbohydrate (i.e., carb ohydrate 
excluding dietary fibre) and fat; and  
4/2/1/3 The amount of any other nutrient for which a nutrition or health claim is 
made; and  
4/2/1/4 The amount of any other nutrient considered to be relevant for 
maintaining a good nutritional status, as req uired by national legislation or 
national dietary guidelines.  
4/2/1/5 The amount of sodium or food salt.  
 
4/2/2 When a voluntary declaration of specific nutrient, in addition to those 
listed in section 4/2/1 , is applied, national legislation may require th e mandatory 
declaration of the amount of any other nutrients considered relevant for 
maintaining a good nutritional status.  
 
4/2/3 Where a specific nutrition or health claim is applied, then the declaration 
of the amount of any other nutrient considered r elevant for maintaining a good 
nutritional status as required by national legislation or national dietary 
guidelines should be mandatory.  
 
4/2/4 Where a claim is made regarding the amount and/or the type of 
carbohydrate, the amount of total sugars should b e listed in addition to the 
requirements in Section 4/2/1 . The amounts of starch and/or other carbohydrate 
constituent(s) may also be listed. Where a claim is made regarding the dietary 
fibre content, the amount of dietary fibre should be declared.  
 
4/2/5  Where a claim is made regarding the amount and/or type of fatty acids or 
the amount of cholesterol, the amounts of saturated fatty acids, monounsaturated 
fatty acids and polyunsaturated fatty acids and cholesterol should be declared, 
and the amount of tra ns fatty acid may be required according to national 
legislation, in addition to the requirements of Section 4/2/1 and in accordance 
with Section 4/4/7.  
 
4/2/6 In addition to the mandatory declaration under 4/2/1, 4/2/3 and 4/2/4 
vitamins and minerals may b e listed in accordance with the following criteria:  
  
4/2/6/1  Only vitamins and minerals for which recommended intakes have been 
established and/or which are of nutritional importance in the country concerned 
should also be declared.  
4/2/6/2  When nutrient  declaration is applied, vitamins and minerals which are 
present in amounts less than 5% of the Nutrient Reference Value or of the  GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
4officially recognized guidelines of the competent authority per 100 g or 100 ml 
or per serving as quantified on the label sho uld not be declared.  
 
4/2/7  In the case where a product is subject to labelling requirements of a Gulf 
standard, the provisions for nutrient declaration set out in that standard should 
take precedence over but not conflict with the provisions of Sections 4/2/1  to 
4/2/6  of these Guidelines.  
 
4/3 Calculation of nutrients  
 
4/3/1 Calculation of energy  
 
The amount of energy to be listed should be calculated by using the following 
conversion factors:  
 
Carbohydrates  4 kcal/g – 17 kJ  
Protein  4 kcal/g – 17 kJ  
Fat  9 kcal/g – 37 kJ  
Alcohol (Ethanol)  7 kcal/g – 29 kJ  
Organic acid  3 kcal/g – 13 kJ  
 
4/3/2 Calculation of protein  
  
The amount of protein to be listed should be calculated using the formula:  
  
Protein = Total Kjeldahl Nitrogen x 6.25  
 
unless a di fferent factor is given in a Gulf standard or in the method of analysis 
for that food.  
4/4 Presentation of nutrient content  
 
4/4/1 The declaration of nutrient content should be numerical. However, the use 
of additional means of presentation should not be excluded.  
4/4/2 Information on energy value should be expressed in kJ and kcal per 100 g 
or per 100 ml or per package if the package contains only a single portion. In 
addition, this information may be given per serving as quantified on the label or 
per p ortion provided that the number of portions contained in the package is 
stated.   GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
5 
4/4/3 Information on the amounts of protein, carbohydrate and fat in the food 
should be expressed in g per 100 g or per 100 ml or per package if the package 
contains only a s ingle portion. In addition, this information may be given per 
serving as quantified on the label or per portion provided that the number of 
portions contained in the package is stated.  
 
4/4/4 Numerical information on vitamins and minerals should be express ed in 
metric units and/or as a percentage of the Nutrient Reference Value per 100 g or 
per 100 ml or per package if the package contains only a single portion. In 
addition, this information may be given per serving as quantified on the label or 
per portion  provided that the number of portions contained in the package is 
stated.  
 
In addition, information on protein may also be expressed as percentages of the 
Nutrient Reference Value.  
 
The following Nutrient Reference Values should be used for label ing purp oses 
in the interests of international standardization and harmonization:  
 
Protein  (g)  50  
Vitamin A  (μg)  800III 
Vitamin D  (μg)  5IV 
Vitamin C  (mg)  60  
Thiamin  (mg)  1.4  
Riboflavin  (mg)  1.6  
Niacin  (mg)  18VI 
Vitamin B6  (mg)  2  
Folic aci d  (μg)  200  
Vitamin B12  (μg)  1  
Calcium  (mg)  800  
Magnesium  (mg)  300  
Iron  (mg)  14  
Zinc  (mg)  15  
                                                           
IIIFor the declaration o f β-carotene (provitamin A) the following conversion factor should be used: 1 μg retinol = 
6 μg β -carotene    
IVNutrient Reference Values for Vitamin D, Niacin and Iodine may not be applicable for countries where 
national nutrition policies or local conditi ons provide sufficient allowance to ensure that individual requirements 
are satisfied.   GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
6Iodine  (μg)  150 VI 
Potassium  (mg) 3500  
Sodium  (mg) 1600  
Vitamin E  (mg)  >4 (Male)  
>3 (Female)  
Energy  (Kcal)  2550 (Male)  
1940 (Female)  
Copper  Value to be established   
Selenium  Value to be established   
 
4/4/5 In countries where serving sizes are normally used, the information 
required by Sections 4/4/2, 4/4/3 and 4/4/4 may be given per serving only as 
quantified on the label or per portion provided that the number of portions 
contained in the package is stated.  
 
4/4/6 The presence of available carbohydrates should be declared on the label as 
“carbohydrates”. Where the type of carbohydrate is declared, this declaration 
should follow immediately the declaration of the total carbohydrate content in 
the following format:  
  
“Carbohydrate ... g, of which sugars ... g”.  
This may be followed by the following: “x” ...g  
 
where “x” represents the specific name of any other carbohydrate consti tuent.  
 
4/4/7 Where the amount and/or type of fatty acids or the amount of cholesterol is 
declared, this declaration should follow immediately the declaration of the total 
fat in accordance with Section 4/4/3.  
The following format should be used:  
 
Total F at   ... g 
 saturated fatty acids  ... g 
of which  trans fatty acids  ... g 
 monounsaturated fatty acids  ... g 
 polyunsaturated fatty acids  ... g 
Cholesterol   ... mg 
 
4/4/8 Number of calorie conversion for each of the macronutrients 
(carbohydrates , protein & fat) in the last bottom of the nutrition labels as an 
optional addition. (Fat 9g, Carbohydrate 4g, Protein 4g)   GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
7 
4/4/9 Calculate the percent daily value (%DV) for the appropriate nutrients 
(Macro & Micronutrients of the product) which is based o n a 2000 calorie diet 
for a normal person. In addition to the statement (Percent daily values are based 
on a 2,000 calorie diet).  
 
4/5 Tolerances and compliance  
  
4/5/1 Tolerance limits should be set in relation to public health concerns, shelf -
life, accu racy of analysis, processing variability and inherent lability and 
variability of the nutrient in the product, and, according to whether the nutrient 
has been added or is naturally occurring in the product.  
4/5/2 The values used in nutrient declaration sh ould be weighted average values 
derived from data specifically obtained from analyses of products which are 
represent ative of the product being labe led.  
4/5/3 In those cases where a product is subject to a Gulf standard, requirements 
for tolerances for nu trient declaration established by the standard should take 
precedence over these guidelines.  
 
 
5 Principles and criteria for legibility of nutrition label ling: 
 
5/1 General principles  
 
In the case of nutrition labelling whether applied on a mandatory or v oluntary 
basis, the principles of Sections 7/1/1, 7/1/2, 7/1/3 and 7/2 of the standard 
mentioned in clause 2/1 should be applied. Sections 7/1/1, 7/1/2 and 7/1/3 
should be applied to any supplementary nutrition labels.  
 
5/2 Specific features of presentati on  
5/2/1 These recommendations related to specific features of presentation are 
intended to enhance t he legibility of nutrition labe ling. However, competent 
authorities may determine any additional means of presentation of nutrition 
information taking int o account approaches and practical issues at the national 
level and based on the needs of their consumers.  
  
5/2/2 Format – Nutrient content should be declared in a numerical, tabular 
format. Where there is insufficient space for a tabular format, nutrient  
declaration may be presented in a linear format.   GSO/….:201 1  
GSO/ ....:2011  GSO STANDARD 
8 
5/2/3 Nutrients should be declared in a specific order developed by competent 
authorities and should be consistent across food products.  
 
5/2/4 Font – The font type, style and a minimum font size as well as the use of 
upper and lower case letters should be considered by competent authorities to 
ensur e legibility of nutrition label ing.  
 
5/2/5 Contrast – A significant contrast should be maint ained between the text 
and background so that the nutrition information is clearly legible.  
 
5/2/6 Numerical Presentation – The numerical presentation of nutrient content 
should be in accordance with the provisions of Section 4/4.  
 
6 Supplementary nutriti on information:  
 
6/1 Supplementary nutrition information is intended to increase the consumer’s 
understanding of the nutritional value of their food and to assist in interpreting 
the nutrient declaration. There are a number of ways of presenting such 
infor mation that may be suitable for use on food labels.  
 
6/2 The use of supplementary nutrition information on food labels should be 
optional and should only be given in addition to, and not in place of, the nutrient 
declaration, except for target populations  who have a high illiteracy rate and/or 
comparatively little knowledge of nutrition. For these, food group symbols or 
other pictorial or colour presentations may be used without the nutrient 
declaration.  
 
6/3 Supplementary nutrition information on labels should be accompanied by 
consumer education programmes to increase consumer understanding and use of 
the information.  
 
 
 
 
 
  GSO/….:201 1  
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9Reference: 
- CAC/GL  2:2010  Guidelines on nutrition labelling . 
- FDA: Food Labeling Guide September 1994; October 2009 .