Flour, bakery and cereal products
Flour or wheat flour
39.—(1)  Flour or wheat flour shall be the fine, clean and sound product obtained in the commercial milling of sound and clean wheat grain and shall —
(a)have a moisture content of not more than 15%;
(b)have not less than 6% protein (total nitrogen x 5.7) calculated on a wet basis of 14% moisture content; and
(c)yield not more than 0.6% of ash calculated on a wet basis of 14% moisture content.
(2)  Flour may contain the following:
(a)malted wheat flour;
(b)malted barley flour in an amount not exceeding 0.75% of the weight of the flour;
(c)harmless preparation of enzymes obtained from Aspergillus oryzae;
(d)ascorbic acid as bread improver;
(e)ammonium or potassium persulphate in an amount not exceeding 250 ppm (calculated by weight);
(f)ammonium chloride in an amount not exceeding 0.2% (calculated by weight); and
(g)acid calcium phosphate [calculated as CaH4(PO4)2] in an amount not exceeding 0.7%.
(3)  Flour shall not be artificially bleached except by oxidising changes brought about by means of an electrical process in which only ozone or oxides of nitrogen are produced, or by chlorine or chlorine dioxide, or by benzoyl peroxide. The residue of chlorine dioxide and benzoyl peroxide in the flour shall not exceed 50 ppm (calculated by weight).
(4)  Flour intended for the manufacture of biscuit may contain sulphur dioxide not exceeding 200 ppm (calculated by weight).
(5)  No flour, intended for sale as such, shall contain any emulsifier or stabiliser.
Wholemeal, whole wheat or entire wheat flour
40.—(1)  Wholemeal, whole wheat or entire wheat flour shall be the clean and sound, coarse or fine product obtained by grinding clean and sound wheat and it shall contain all the constituents of such wheat. It shall contain —
(a)not more than 15% moisture;
(b)not less than 8% protein (total nitrogen x 5.7) calculated on a wet basis of 14% moisture content; and
(c)not less than 1.8% crude fibre calculated on a wet basis of 14% moisture content.
Mixtures of flour and bran shall not be deemed to be wholemeal flour.
(2)  Wholemeal, whole wheat or entire wheat flour shall not contain any added substance other than those permitted in regulation 39(2).
Wholegrain
40A.—(1)  In these Regulations, “wholegrain” means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents (endosperm, germ and bran) are present in such proportions that represent the typical ratio of those constituents occurring in the whole cereal, and includes wholemeal.
(2)  No food product shall be labelled as “wholegrain” or with words conveying that meaning unless —
(a)the food product falls within or is made from ingredients falling within the definition of “wholegrain” in paragraph (1); and
(b)the word “wholegrain” (or other words conveying that meaning) is qualified immediately by words indicating the percentage of wholegrain ingredients used.
[S 195/2011 wef 15/04/2011]
Vital gluten flour
41.  Vital gluten or gluten flour shall be the product obtained from white wheat flour by the removal of a large proportion of starch. It shall contain not more than 10% moisture and calculated on a moisture-free basis not less than 12.7% nitrogen, and shall not contain any added substance.
Self-raising flour
42.  Self-raising flour shall be the white wheat flour to which the ingredients of baking powder have been added. It shall liberate not less than 0.5% by weight of carbon dioxide when moistened and heated, and shall contain not more than 0.6% of sulphates, calculated as calcium sulphate. It shall not contain any other added substance.
43.  [Deleted by S 760/2022 wef 03/10/2022]
44.  [Deleted by S 760/2022 wef 03/10/2022]
45.  [Deleted by S 760/2022 wef 03/10/2022]
46.  [Deleted by S 760/2022 wef 03/10/2022]
Bakery products
47.  In these Regulations, “bakery product” means any food for which a standard has been prescribed in regulations 48 and 49.
[S 760/2022 wef 03/10/2022]
Bread
48.  Bread shall be made by baking a yeast-leavened dough prepared with flour and water and may contain —
(a)salt;
(b)edible fats;
(c)milk or milk products;
(d)eggs;
(e)sweeteners including permitted sweetening agents;
[S 195/2011 wef 15/04/2011]
(f)malt syrup, malt extract or malt flour;
(g)vinegar;
(h)soya bean or other flours;
(i)permitted emulsifiers and stabilisers;
(j)permitted Class II chemical preservatives; and
(k)permitted colouring matters.
Wholemeal bread
49.  Wholemeal bread shall be bread made from wholemeal flour or a mixture of wholemeal flour and other flours. It shall contain not less than 0.6% fibre calculated on the dry matter of bread and shall not contain any colouring molasses or caramel.
50.  [Deleted by S 760/2022 wef 03/10/2022]
51.  [Deleted by S 760/2022 wef 03/10/2022]
52.  [Deleted by S 760/2022 wef 03/10/2022]
Labelling of bakery products
53.—(1)  No bakery product containing non-wheaten flour shall be labelled as bread unless it is labelled with a statement containing the names of the flour used in its preparation listed in descending order as proportions of the total flour used.
(2)  No bakery product shall be labelled as wholemeal bread unless the words “wholemeal bread” is qualified immediately by words indicating the per cent of wholemeal flour used.
Flour confectionery
54.—(1)  Flour confectionery, including pastry, cakes and biscuits, shall be the product, cooked or uncooked, of a mixture of cereals and other foodstuffs, and shall exclude bakery products.
(2)  Flour confectionery may contain permitted flavouring agents, permitted colouring matter and permitted preservatives.
(3)  The coating of biscuits described as “chocolate” shall contain not less than 12% of water-free and fat-free residue of cocoa paste, or shall comply with the standard for chocolate prescribed in regulation 168.
Pasta
55.—(1)  In these Regulations, “pasta” means any product which is prepared by drying of extruded or moulded units of dough or by steaming of slitted dough with or without drying.
(2)  Pasta shall comprise principally a cereal meal and may contain one or more of the following:
(a)common salt;
(b)eggs;
(c)various kinds of starch;
(d)edible fats and oils;
(e)permitted flavouring agents and permitted colouring matters; and
(f)any other foodstuffs.
Noodles
(3)  Noodles of various types, including products which are commonly known as “mee” (“mian”) and other “mee” products, except noodles which contain less than 20% moisture, shall be pasta which contains not less than 50% flour.
(4)  Noodles which contain less than 20% moisture, including “spaghetti”, “macaroni” and the product commonly known as “mee sua” (“mian xian”) shall contain not less than 70% wheat flour.
(4A)  Instant noodles may contain sodium polyacrylate in an amount not exceeding 2000 ppm.
[S 695/2021 wef 01/10/2021]
Rice noodles
(5)  Rice noodles, of various types, including products which are commonly known as “kuay teow” (“guo tiao”), “bee tai mak” (“mi shai mu”) and “hor fun” (“he fen”), except rice noodles which contain less than 20% moisture, shall be pasta which contains not less than 50% rice flour.
(6)  Rice noodles which contain less than 20% moisture, including the product commonly known as “bee hoon” (“mi fen”), shall contain not less than 80% rice flour.
Labelling of pasta
56.  No pasta shall be labelled with the word “egg”, or any word of similar meaning, unless that pasta contains not less than 4% egg solids calculated on a dry basis.
AERATING INGREDIENTS
Cream of Tartar
57.  Cream of Tartar shall contain not less than 99% acid tartrates calculated as potassium hydrogen tartrate.
Baking powder
58.—(1)  Baking powder means a salt or a mixture of salts, with or without a farinaceous diluent substance, which evolves carbon dioxide on being moistened or heated, and which may be used in the preparation of articles of food as a chemical leaven. It shall contain not more than 1.5% sulphates, calculated as calcium sulphate. It shall yield not less than 8% carbon dioxide on heating with water.
(2)  Coloured baking powder or golden raising powder shall conform to the standards prescribed for baking powder except that it shall yield not less than 6% carbon dioxide on heating with water.
MEAT AND MEAT PRODUCTS
Meat
59.  Meat means any edible part of the carcass of any animal or bird, healthy at the time of slaughter, which is ordinarily used as food by man, whether fresh, or prepared by freezing, chilling, preserving, salting or by any other process.
Fresh, raw or chilled meat
60.  Fresh meat, raw meat, or chilled meat shall be meat that has been maintained in a wholesome condition without any part having been frozen.
Dressed Bird
60A.—(1)  No person shall import, sell or advertise for sale any dressed bird as fresh or chilled dressed bird unless it is labelled with the name of the service abattoir, the date of the slaughtering and, in the case of imported dressed bird, the country of origin.
(2)  For the purposes of paragraph (1), any dressed bird for sale or advertised for sale which is not frozen shall be deemed to be fresh dressed bird unless otherwise labelled.
Frozen meat
61.  Frozen meat shall be meat which has been subjected to a freezing process specially designed to preserve the wholesomeness and quality of the product which is maintained in a wholesome condition at a temperature of –18°C or below except during frozen storage defrosting cycles or during transfer from the delivery vehicle to the frozen meat store on frozen meat display unit. The temperature of frozen meat shall at no time exceed -12°C.
[S 195/2011 wef 15/04/2011]
Corned, cured, pickled or salted meat
62.—(1)  Corned meat, cured meat, pickled meat or salted meat, including ham and bacon, is meat cooked or uncooked, which has been prepared by treatment with salt, sugar, vinegar, or spices, whether singly or in combination.
(2)  Corned meat, cured meat, pickled meat or salted meat may contain soluble inorganic phosphates in proportion not exceeding the equivalent of 0.3% of phosphorus pentoxide, P2O5.
(3)  Corned meat, cured meat, pickled meat or salted meat may contain sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.
[S 493/2013 wef 01/08/2013]
Smoked meat
63.—(1)  Smoked meat is meat cooked or uncooked, which has been maintained in a wholesome condition and treated with salt and subjected to the action of smoke derived from wood that is free from paint or timber preservative or meat treated with natural smoke solutions, extracts and its identical synthetic equivalent.
(2)  Smoked meat may contain sugar.
[S 59/2019 wef 01/02/2019]
(3)  Smoked meat may contain potassium or sodium nitrite, potassium or sodium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.
[S 493/2013 wef 01/08/2013]
Minced or chopped meat
64.—(1)  Minced meat or chopped meat shall be meat, whether fresh or chilled, which has been comminuted by mincing, chopping or cutting. It shall not contain any preservative, salt or other added substance.
(1A)  Despite paragraph (1), minced meat or chopped meat may contain a pathogen reduction treatment by reason only of having been comminuted from meat that contains an amount of a pathogen reduction treatment in accordance with regulation 27A(3) and the Seventeenth Schedule.
[S 606/2022 wef 31/07/2022]
(2)  Minced beef shall contain not more than 30% fat and when the product is represented by any means whatsoever as being lean it shall contain not more than 15% fat.
Hamburgers or beefburgers and similar products
65.—(1)  Hamburgers or beefburgers shall be minced meat comprising a minimum of 90% meat, with or without the addition of cereal, flavouring substances, salt, spices, herbs, sugar, vinegar, sodium caseinate or other foodstuffs. Hamburgers or beefburgers shall contain not less than 15% protein (total nitrogen x 6.25) combination and not more than 30% fat.
(2)  Any prepacked minced meat other than beef which resembles hamburgers or beefburgers shall be labelled as follows:
“(here state name of meat) burger”.
It shall comply with the standards laid down for hamburgers or beefburgers.
(3)  In these Regulations, “hamburgers”, “beefburgers” and other type of “meat burgers” do not include any separable bakery product or other separable food that may enclose or be enclosed with the minced meat product.
Sausage meat
66.—(1)  Sausage meat shall be chopped or comminuted meat. It may contain salt, sugar, spices, herbs and wholesome farinaceous substances.
(2)  Sausage meat shall contain not more than 6% starch and in the case of pork sausage meat and beef sausage meat not less than 65% and 50% meat respectively, and not more than 40% of the meat content shall be fat.
(3)  Sausage meat may contain potassium or sodium nitrite, potassium or sodium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product does not exceed the permitted levels specified in Part I of the Fourth Schedule.
[S 493/2013 wef 01/08/2013]
Sausages
67.—(1)  Sausage shall include Chinese sausage and shall be sausage meat enclosed in a skin or casing. It may contain harmless Lactobacillus cultures and lactic acid starter culture, Pediococcus cerevisiae, with or without subsequent dipping in vinegar, smoking or cooking.
(2)  [Deleted by S 59/2019 wef 01/02/2019]
Meat extracts, meat essences and meat juices
68.—(1)  Meat extract, meat essence and meat juice are products obtained from meat extraction, whether concentrated or not, and shall contain the protein of flesh. Meat essence shall contain no extract of yeast or other added substances except salt and harmless herbal substances. Meat juice may contain glycerine if the presence and percentage of glycerine is declared on the label.
(2)  Meat essence other than chicken essence shall contain not less than 3% (w/v) protein (total nitrogen x 6.25).
Chicken essence and double strength chicken essence
69.  Chicken essence shall be meat essence and shall contain not less than 7% (w/v) protein (total nitrogen x 6.25). Any chicken essence which is claimed to be double strength shall contain a proportionately larger percentage of protein. Any chicken essence which is claimed to be concentrated shall contain not less than 9% (w/v) protein (total nitrogen x 6.25).
70.  [Deleted by S 760/2022 wef 03/10/2022]
FISH AND FISH PRODUCTS
Fish
71.  Fish shall be any edible and wholesome part of any marine or freshwater animal, other than a mammal, that is ordinarily used for human consumption, and shall include crustaceans and molluscs.
Fresh or chilled fish
72.  Fresh or chilled fish shall be fish which has been maintained in a wholesome condition without any part having been frozen.
Frozen fish
73.  Frozen fish shall be fish which has been subjected to a freezing process specially designed to preserve the wholesomeness and quality of the product and maintained in a wholesome condition at a temperature of -18°C or below except during frozen storage defrosting cycles or during transfer from the delivery vehicle to the frozen fish store on frozen fish display unit. The temperature of the frozen fish shall at no time exceed -12°C.
[S 195/2011 wef 15/04/2011]
Smoked fish
74.  Smoked fish shall be fish which has been maintained in a wholesome condition and treated with salt and subjected to the action of smoke derived from wood that is free from paint or timber preservative or fish treated with natural smoke solutions, extracts and its identical synthetic equivalent. It may be coloured with annatto.
[S 59/2019 wef 01/02/2019]
Salted fish
75.  Salted fish shall be fish which has been maintained in a wholesome condition and treated with salt. It may be dried and smoked or coloured with annatto.
76.  [Deleted by S 760/2022 wef 03/10/2022]
77.  [Deleted by S 760/2022 wef 03/10/2022]
EDIBLE FATS AND OILS
Edible fats and oils
78.—(1)  Edible fats and oils shall mean the fats and oils modified or not and commonly recognised as wholesome foodstuffs. Unless otherwise specified, the peroxide value of edible fats and oils shall not be more than 10 milliequivalents of peroxide oxygen per kg of fat or oil. They may contain permitted anti-oxidants and anti-foaming agents.
(2)  Edible fats and oils shall be free from offensive odour and taste.
(2A)  Edible fats and oils must not contain copper in excess of —
(a)0.1 ppm in the case of refined fats and oils;
(b)0.4 ppm in the case of virgin or cold-pressed fats and oils; and
(c)0.4 ppm in the case of lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow).
[S 59/2019 wef 01/02/2019]
(3)  [Deleted by S 424/2020 wef 01/06/2021]
(4)  [Deleted by S 424/2020 wef 01/06/2021]
Labelling of edible fats or oils
79.—(1)  No package containing edible fats or oils shall be labelled with the word “polyunsaturated”, or any word of similar meaning, unless the proportion of cis-methylene interrupted polyunsaturated fatty acids is more than 40% (w/w) of the total fat and the proportion of saturated fatty acids does not exceed 20% (w/w) of the total.
[S 175/2012 wef 02/05/2012]
(2)  Every package of prepacked edible fats and oils for sale shall be labelled with a nutrition information panel in the form specified in the Twelfth Schedule or in such other similar form as may be acceptable to the Director-General, specifying the energy value, the amounts of protein, carbohydrate, fat, trans fatty acids and the amount of any other nutrients for which a nutrition claim is made in respect of the food.
[S 175/2012 wef 02/05/2012]
80.  [Deleted by S 760/2022 wef 03/10/2022]
81.  [Deleted by S 760/2022 wef 03/10/2022]
82.  [Deleted by S 760/2022 wef 03/10/2022]
83.  [Deleted by S 760/2022 wef 03/10/2022]
84.  [Deleted by S 760/2022 wef 03/10/2022]
85.  [Deleted by S 760/2022 wef 03/10/2022]
86.  [Deleted by S 760/2022 wef 03/10/2022]
87.  [Deleted by S 760/2022 wef 03/10/2022]
88.  [Deleted by S 760/2022 wef 03/10/2022]
Dripping
89.  Dripping (edible tallow) shall be the clean fat rendered from the fat or bones of sheep, ox or buffaloes and shall have —
(a)a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);
(b)not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated in the course of rendering;
(c)not more than 2% (w/w) water; and
(d)a peroxide value of not more than 16 milliequivalents peroxide oxygen per kg fat.
Lard
90.  Lard shall be the clean fat rendered from the meat of swine and shall have —
(a)a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);
(b)not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated in the course of rendering; and
(c)not more than 1% (w/w) water.
Margarine
91.—(1)  Margarine shall be the food which is an emulsion of edible animal or vegetable fats or oils with water or milk products or both and is capable of being used for the same purposes as butter. Margarine shall contain not more than 16% (w/w) moisture and shall conform to the general standard as laid down in this Part for edible fats and oils. It shall contain no other substance except salt and permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.
[S 195/2011 wef 15/04/2011]
(2)  Despite regulation 11(4), margarine or table margarine shall be margarine that has added vitamins and shall contain in each 1 kg —
(a)vitamin A of an amount not less than 8.5 mg of retinol activity; and
(b)vitamin D of an amount not less than 55 mcg of cholecalciferol.
[S 152/2017 wef 01/04/2017]
(3)  Polyunsaturated margarine is table margarine which has not less than 40% cis-methylene interrupted polyunsaturated fatty acids and not more than 20% saturated fatty acids of the total fat present.
Fat spread
91A.—(1)  Fat spread shall be table spread which is food in the form of a spreadable emulsion, principally of edible animal or vegetable fats or oils with water or milk products or both.
(2)  Fat spread may contain permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.
[S 195/2011 wef 15/04/2011]
(3)  Fat spread sold as special purpose food may, subject to compliance with regulation 250A, contain up to 8% (w/w) of added phytosterols or 14% (w/w) phytosterol esters.
[S 195/2011 wef 15/04/2011]
(4)  Fat spread does not include margarine and butter.
Vanaspati
92.—(1)  Vanaspati shall be the refined edible vegetable oil whether or not it has been subjected to a process of modification in any form. It shall be prepared from groundnut oil, cotton seed oil or sesame oil or a mixture thereof or other harmless vegetable oil and shall have —
(a)no colouring matter added to the modified oil;
(b)not more than 2.5% (w/w) moisture;
(c)not more than 1.25% (w/w) unsaponifiable matter;
(d)not more than 0.25% (w/w) free fatty acids (calculated as oleic acid); and
(e)a slip point of not less than 36°C and not more than 41°C.
(2)  Vanaspati on melting, shall be clear in appearance and shall be pleasant to taste and smell and shall be free from staleness and rancidity.
(3)  There shall be printed on the label attached to every package of food described as “Vanaspati” the words in English “Mixture of Vegetable Oils” or “Vegetable Cooking Oil”. Such words shall precede or immediately follow the word “Vanaspati” and shall be printed with letters of not less than 3 mm in height. No pictorial illustration or any statement suggesting or likely to suggest that the product is of animal origin shall appear on the label.
MILK AND MILK PRODUCTS
Milk
93.—(1)  Milk shall be the normal mammary secretion of cows, buffaloes, or goats without either addition thereto or extraction therefrom and shall contain —
(a)not less than 8.5% (w/w) milk solids other than milk fat;
(b)not less than 3.25% (w/w) milk fat; and
(c)no added water, dried or condensed milk or any fluid reconstituted therefrom or any skimmed milk, colouring matter, or any other added substance.
[S 49/2016 wef 02/02/2016]
(2)  A person must not import, sell or advertise raw milk intended for direct human consumption.
[S 49/2016 wef 02/02/2016]
(3)  In this regulation, “raw milk” means milk that has not been —
(a)heat-treated in accordance with regulation 94(1), 95(1) or 96(1); or
(b)otherwise treated in a way acceptable to the Director-General that has an equivalent effect on the milk as if it were heat-treated in accordance with regulation 94(1), 95(1) or 96(1).
[S 49/2016 wef 02/02/2016]
Pasteurised milk
94.—(1)  Pasteurised milk shall be milk which has been effectively heat-treated once only by heating the milk to a temperature of not less than —
(a)62.8°C and not more than 65.6°C and holding it at such temperature for not less than 30 minutes, and then immediately and rapidly reducing the temperature to 4.4°C or below; or
(b)72°C and not more than 73.5°C and holding it at such temperature for at least 15 seconds, and then immediately and rapidly reducing the temperature to 4.4°C or below.
(2)  Pasteurised milk after having been subjected to processing by heat as described in paragraph (1) shall immediately be packed aseptically.
(3)  Every package of pasteurised milk shall be date-marked in accordance with regulation 10.
Ultra heat treated milk
95.—(1)  Ultra heat treated milk or U.H.T. milk shall be milk which has been subjected to heat treatment by being retained at a temperature of not less than 135°C for a minimum of two seconds and immediately aseptically packed in sterile containers.
(2)  Every package of U.H.T. milk shall be date-marked in accordance with regulation 10.
Sterilised milk
96.—(1)  Sterilised milk shall be milk which has been filtered or clarified, homogenised and thereafter heated to and maintained at a temperature of not less than 100°C for a length of time sufficient to kill all the micro-organisms present and shall be packed in hermetically sealed containers.
(2)  Every package of sterilised milk, except canned sterilised milk, shall be date-marked in accordance with regulation 10.
Homogenised milk
97.—(1)  Homogenised milk shall be milk which has been treated by heat and has been processed in such a manner as to break up the globules of butterfat and to cause them to remain uniformly distributed throughout the milk. It shall not contain any added substance other than permitted stabilisers.
(2)  Every package of homogenised milk, except canned sterilised homogenised milk, shall be date-marked in accordance with regulation 10.
Reconstituted or recombined milk
98.—(1)  Reconstituted or recombined milk shall be the product prepared from milk substances combined with water or milk or both water and milk. It shall not contain any added substance other than permitted stabilisers.
(2)  Reconstituted or recombined milk shall contain —
(a)not less than 3.25% (w/w) milk fat; and
(b)not less than 8.5% (w/w) milk solids other than milk fat.
(3)  Reconstituted or recombined milk shall be labelled as “reconstituted milk” or “recombined milk” and the word “reconstituted” or “recombined” shall be in letters at least as large as the letters of the word “milk”. Nothing in this paragraph shall prohibit the additional declaration “full cream” milk.
(4)  Every package of reconstituted or recombined milk, except canned sterilised reconstituted or recombined milk, shall be date-marked in accordance with regulation 10.
Evaporated milk
99.—(1)  Evaporated milk or unsweetened condensed milk shall be milk which has been concentrated by the removal of part of its water or milk which is made up of a mixture of milk substances and water or milk or both.
(2)  Evaporated milk or unsweetened condensed milk shall contain —
(a)not less than 28% (w/w) total milk solids including milk fat; and
(b)not less than 8% (w/w) milk fat.
It may contain sodium, potassium and calcium salts of hydrochloric acid, citric acid, carbonic acid, orthophosphoric acid and phosphoric acid, vitamins and permitted stabilisers and shall not contain any other added substances.
Sweetened condensed milk
100.  Sweetened condensed milk shall be milk which has been concentrated by the removal of part of its water, or milk which is made up of a mixture of milk substances and water or milk or both, and to which sugar has been added, and shall contain —
(a)not less than 28% (w/w) total milk solids including milk fat;
(b)not less than 8% (w/w) milk fat; and
(c)no added substances other than any or any combination of the following:
(i)sodium hexametaphosphate, up to a level of 2000 ppm;
(ii)sugar; or
(iii)vitamins.
[S 195/2011 wef 15/04/2011]
Dried milk or milk powder or dried whole milk or dried full cream milk or full cream milk powder
101.—(1)  Dried milk or milk powder or dried whole milk powder or dried full cream milk shall be the product resulting from the desiccation of milk and shall contain —
(a)not less than 26% (w/w) milk fat;
(b)not more than 5% (w/w) moisture; and
(c)no added substances other than vitamins and one or more permitted emulsifiers.
(2)  (a)  Every tin or other receptacle containing dried milk or milk powder or dried whole milk or dried full cream milk or full cream milk powder shall bear a label on which shall be printed the following:
DRIED MILK (OR MILK POWDER OR
DRIED WHOLE MILK OR DRIED FULL CREAM MILK
OR FULL CREAM MILK POWDER)
This tin/receptacle contains the equivalent of
................ litres of milk
(b)The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of milk containing not less than 3.25% (w/w) milk fat and 8.5% (w/w) non-fat milk solids.
(c)The labelling shall comply with regulation 109.
Dried half cream milk
102.—(1)  Dried half cream milk shall be the product, in powder or solid form, which remains after the removal from milk or cream of water and part of its fat and shall contain —
(a)not less than 14% (w/w) milk fat;
(b)not more than 5% (w/w) moisture; and
(c)no added substances other than vitamins.
(2)  (a)  Every tin or other receptacle containing dried half cream milk shall bear a label on which shall be printed the following:
DRIED HALF CREAM MILK
This tin/receptacle contains the equivalent of
............... litres of half cream milk
(b)The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of half cream milk containing not less than 1.6% (w/w) milk fat and 8.5% (w/w) non-fat milk solids.
(c)The labelling shall comply with regulation 109.
(d)Every tin or other receptacle containing dried half cream milk shall also be labelled with the words “GUARANTEED 14% BUTTER FAT”. It shall be printed in red in letters not less than 6 mm in height.
Skimmed or separated milk or defatted milk
103.—(1)  Skimmed or separated milk or defatted milk shall be the product remaining after the removal from milk or cream of its fat, whether or not such substance is condensed, evaporated, concentrated, powdered, dried or desiccated and whether or not vitaminised, and includes buttermilk.
(2)  Skimmed milk powder shall contain not more than 5% (w/w) moisture. An aqueous preparation of skimmed milk powder, whether or not vitaminised, when prepared according to the directions given on the label shall contain not less than 9% (w/w) non-fat milk solids.
(3)  (a)  Every tin or other receptacle containing skimmed milk powder shall bear a label on which shall be printed the following:
SKIMMED MILK POWDER
UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS)
This tin/receptacle contains the equivalent of
............ litres of skimmed milk
(b)The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of skimmed milk containing not less than 9% (w/w) non-fat milk solids.
(c)Every tin or other receptacle containing liquid skimmed milk shall bear a label upon which shall be printed the following:
SKIMMED MILK
UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS)
(d)The labelling in sub-paragraphs (a) and (c) shall comply with regulation 109.
(4)  Every package of liquid skimmed milk, except canned sterilised skimmed milk, shall be date-marked in accordance with regulation 10.
Filled milk
104.—(1)  Filled milk shall be any milk, cream or skimmed milk, whether or not condensed, concentrated, powdered, dried or desiccated to which has been added, or which has been blended or compounded with any fat or oil other than milk fat, so that the resulting product is an imitation or semblance of milk or milk products. It shall comply with the standards laid down with the exception of the origin of fat, for milk or the respective milk powder it resembles or imitates.
(2)  (a)  Every tin or other receptacle containing powdered filled milk shall bear a label on which shall be printed the following:
DRIED FILLED MILK
UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS)
This tin/receptacle contains the equivalent of
.............. litres of filled milk
(b)The labelling shall be completed by inserting the nearest number of litres in words and figures. The number of litres shall be such as to ensure that the equivalent quantity is accurately expressed in terms of filled milk containing not less than 3.25% (w/w) fat and 8.5% (w/w) non-fat milk solids.
(c)Every tin or other receptacle containing filled liquid milk shall bear a label on which shall be printed the following:
FILLED MILK
UNFIT (or UNSUITABLE) FOR BABIES (or INFANTS)
(d)The labelling in sub-paragraphs (a) and (c) shall comply with regulation 109.
(3)  Every package of liquid filled milk, except canned sterilised liquid filled milk, shall be date-marked in accordance with regulation 10.
Flavoured milk
105.—(1)  Flavoured milk shall be a liquid milk drink made from milk, milk powder, skimmed milk or skimmed milk powder, with flavouring substances.
[S 195/2011 wef 15/04/2011]
(1A)  Flavoured milk may contain salt, sweeteners including permitted sweetening agents, permitted colouring matters and stabilisers and shall contain not less than 2% (w/w) milk fat.
[S 195/2011 wef 15/04/2011]
(2)  Flavoured milk shall be labelled with the words “Flavoured Milk” which shall be immediately preceded or followed by the name of the flavour. The word “Flavoured” and the name of the flavour shall be in letters at least as large and of the same colour as the letters of the word “milk”.
(3)  Every package of flavoured milk, except canned sterilised flavoured milk, shall be date-marked in accordance with regulation 10.
Lactobacillus milk drink or cultured milk drink
106.—(1)  Lactobacillus milk drink or cultured milk drink shall be a fermented product made by inoculating pasteurised milk from which a portion of fat may have been removed and water may have been added with cultures of lactic acid producing bacteria. It may contain permitted colouring matters and flavouring agents.
[S 608/2023 wef 04/03/2024]
(2)  Lactobacillus milk drink or cultured milk drink shall contain not less than 3% (w/w) non-fat milk solids.
(3)  Lactobacillus milk drink or cultured milk drink which is labelled as “Lactobacillus milk” or “cultured milk” shall comply with the standards laid down for milk in respect of milk solid and milk fat content.
(4)  Every package of lactobacillus milk drink or cultured milk drink shall be date-marked in accordance with regulation 10.
Malted milk powder
107.  Malted milk powder shall be the product made by combining milk with the liquid separated from a mash of ground barley malt and meal, with or without the addition of salt, sodium bicarbonate or potassium bicarbonate, in such a manner as to secure the free enzyme action of the malt extract, and by removing water, and shall contain —
(a)not less than 7.5% (w/w) milk fat; and
(b)not more than 3.5% (w/w) moisture.
It may contain permitted flavouring agents.
108.  [Deleted by S 760/2022 wef 03/10/2022]
Labelling of milk
109.—(1)  The labelling required under regulations 101 (2), 102(2), 103(3) and 104(2) shall be printed in dark block type upon a light coloured background or in light block type upon a dark background.
(2)  The type to be used for the labelling required under paragraph (1) stating the equivalent quantities of various types of milk shall not be less than 3 mm in height (or if the gross weight of the tin or receptacle does not exceed 330 g, 1.5 mm in height).
(3)  The type to be used for the labelling required under paragraph (1), other than that stating the equivalent quantities of various types of milk, shall not be less than 6 mm in height (or if the gross weight of the tin or other receptacle does not exceed 330 g, 3 mm in height).
(4)  The label shall be securely attached to the tin or other receptacle so as to be clearly visible.
(5)  (a)  The use of the word “milk” alone in any label shall be reserved exclusively for describing milk complying with the standards laid down for milk.
(b)Any built-up product shall be so labelled as to make it clear to the purchaser or consumer that the product is artificial and is not made solely from milk, and in no case shall the word “milk” be larger than any other word, descriptive of the product, on the label.
Cream
110.—(1)  Cream shall be that portion of milk in which the greater part of the milk fat has been concentrated. It shall contain not less than 35% (w/w) of milk fat and shall not contain any added substance.
(2)  Every package of cream, except sterilised canned cream, shall be date-marked in accordance with regulation 10.
Homogenised cream
111.—(1)  Homogenised cream shall be cream which has been treated by heat, and has been processed in such a manner as to break up the globules of butterfat and cause them to remain uniformly distributed throughout the milk instead of rising to the surface. It shall not contain any added substance other than permitted emulsifiers and permitted stabilisers.
(2)  Every package of homogenised cream, except sterilised homogenised canned cream, shall be date-marked in accordance with regulation 10.
Reconstituted or recombined cream
112.—(1)  Reconstituted or recombined cream shall be the product built up of milk substances with either water or milk or both. It shall not contain any added substance other than permitted emulsifiers and permitted stabilisers and it shall comply, as to the content of milk fat, with the standards laid down for cream.
(2)  Reconstituted or recombined cream shall be labelled “Reconstituted Cream” or “Recombined Cream” and the words “Reconstituted” and “Recombined” shall be at least as large and of the same colour as the word “Cream”.
(3)  Every package of reconstituted or recombined cream except canned sterilised reconstituted or recombined cream, shall be date-marked in accordance with regulation 10.
Thickened cream
113.—(1)  Thickened cream shall be cream which has been treated by heat, with or without the addition of sugar, permitted emulsifiers and permitted stabilisers, sucrate of lime or rennet and containing edible gelatine.
(2)  Every package of thickened cream, except sterilised canned thickened cream, shall be date-marked in accordance with regulation 10.
Reduced cream
114.—(1)  Reduced cream shall be the product containing not less than 18% (w/w) milk fat but less than 35% (w/w) milk fat and shall comply with all other standards laid down for cream.
(2)  Every package of reduced cream, except sterilised canned reduced cream, shall be date-marked in accordance with regulation 10.
Sour cream
115.—(1)  Sour cream is any cream which following pasteurisation has been intentionally soured by the use of lactic acid producing bacteria.
(2)  Every package of sour cream shall be date-marked in accordance with regulation 10.
Butter
116.—(1)  Butter is a fatty product that is derived exclusively from milk, products obtained from milk, or both, and is principally in the form of an emulsion of the type water‑in‑oil.
(2)  Butter must contain —
(a)not less than 80% (w/w) milk fat;
(b)not more than 16% (w/w) water; and
(c)not more than 2% non-fat milk solids.
(3)  Butter may not contain any added substance except —
(a)harmless vegetable colouring matter;
(b)salt;
(c)starter cultures of harmless lactic acid producing bacteria, flavour producing bacteria, or both;
(d)water; or
(e)any substance expressly permitted in butter under these Regulations.
[S 704/2020 wef 31/08/2020]
Cheese
117.—(1)  Cheese shall be the solid or semi-solid product obtained by coagulating the casein of milk, skimmed milk, cream or any mixture of these with rennet, pepsin or acid. It may contain ripening ferments, harmless acid-producing bacterial cultures, special mould cultures, seasoning, lysozyme or permitted flavouring agent, anti-caking agent, colouring matter or chemical preservative. It shall not contain any fat other than milk fat.
[S 195/2011 wef 15/04/2011]
(2)  Natamycin may be applied to the rind of a cheese by dipping or by spraying such that the proportion of natamycin in a sample taken from the surface to a depth of less than 5 mm, is not greater than 1 mg/sq dm.
(3)  Natamycin should not be detected at a depth of 5 mm or more and should not be used together with sorbic acid.
Cheddar cheese
118.  Cheddar cheese shall contain not less than 48% (w/w) milk fat in water-free substance and not more than 39% (w/w) water.
Unnamed cheese
119.  Cheese sold without any name or classification shall contain not less than 48% (w/w) milk fat in water-free substance and not more than 39% (w/w) water.
Cream cheese
120.  Cream cheese shall be cheese made from cream or from milk to which cream has been added, and shall contain —
(a)not more than 55% (w/w) moisture; and
(b)not less than 65% (w/w) milk fat on the dry basis.
Processed or emulsified cheese
121.  Processed or emulsified cheese shall be cheese which has been comminuted, emulsified and pasteurised. It shall contain —
(a)not more than 45% (w/w) moisture;
(b)not less than 45% (w/w) milk fat on the dry basis; and
(c)not more than 3% (w/w) added anhydrous emulsifying salts.
Cheese spread or cheese paste
122.  Cheese spread or cheese paste shall be a pasteurised spreadable cheese, and shall conform to the standards prescribed for processed or emulsified cheese, except that the moisture content shall not be more than 60% (w/w).
Yoghurt
123.—(1)  Yoghurt shall be a fermented product made by inoculating pasteurised milk from which a portion of the fat may have been removed before pasteurisation or to which dried milk or dried non-fat milk solids have been added before pasteurisation, with cultures of Lactobacillus bulgaricus and one or more of the following bacteria, namely, Streptococcus thermophilus, Lactobacillus acidophilus and Bacterium yoghurtii.
[S 608/2023 wef 04/03/2024]
(2)  Lactobacillus bulgaricus and one or more of such other bacteria referred to in paragraph (1) shall predominate substantially in the product.
(3)  Yoghurt may contain sugar and permitted colouring matter and flavouring agent. Yoghurt includes low-fat yoghurt, fat-reduced yoghurt, non-fat yoghurt and skimmed milk yoghurt.
(4)  Yoghurt shall contain not less than 8.5% (w/w) milk solids other than milk fat.
(5)  Yoghurt other than low-fat yoghurt, fat-reduced yoghurt, skimmed milk yoghurt and non-fat yoghurt shall contain not less than 3.25% (w/w) milk fat.
(6)  Low-fat yoghurt or fat-reduced yoghurt shall contain not more than 2% (w/w) milk fat.
(7)  Non-fat yoghurt or skimmed milk yoghurt shall contain not more than 0.5% (w/w) milk fat.
(8)  Every package of yoghurt shall be date-marked in accordance with regulation 10.
Fruit yoghurt
124.—(1)  Fruit yoghurt shall be yoghurt blended together with fruit, fruit pulp, sliced fruit or fruit juice, with or without sugar, permitted preservatives or permitted colouring matter.
(2)  Fruit yoghurt shall contain not less than 8.5% (w/w) milk solids other than fat and not less than 1% (w/w) milk fat and not less than 5% (w/w) fruit or fruit juice.
(3)  Every package of fruit yoghurt shall be date-marked in accordance with regulation 10.
Ghee or ghi
125.—(1)  Ghee or ghi shall be the pure clarified fat obtained by the removal of water and non-fat solids from butter or cream. It shall conform with the following standards:
(a)not more than 0.3% (w/w) moisture;
(b)not more than 3% (w/w) free fatty acid calculated as oleic acid;
(c)a Reichert value of not less than 23.5%;
(d)a Polenske value between 1.5-4; and
(e)a butyro number between 42-45 (at 40°C).
(2)  Ghee shall not contain any added substances other than the following:
(a)citric acid; or
(b)permitted anti-oxidants of a description and in the proportions specified in the Third Schedule.
[S 195/2011 wef 15/04/2011]
(3)  The word “ghee” or “ghi” either by itself or in combination with other words shall not be used on any label as a description of any article other than ghee or ghi as defined in paragraph (1).
ICE-CREAM, FROZEN CONFECTIONS AND RELATED PRODUCTS
Ice-cream
126.  Ice-cream shall be the frozen preparation of milk or cream or milk products in which part or the whole of milk fat may have been replaced by other edible fat or oil with or without the addition of sugar. It shall contain not less than 5% (w/w) fat and not less than 7.5% (w/w) non-fat milk solids.
Dairy ice-cream
127.  Dairy ice-cream or full cream-ice or dairy cream-ice shall be the frozen preparation of milk or cream or milk products with or without the addition of sugar. It shall contain not less than 10% (w/w) milk fat and not less than 7.5% (w/w) non-fat milk solids.
Milk-ice
128.  Milk-ice shall be the frozen food containing not less than 2.5% (w/w) milk fat and not less than 7% (w/w) non-fat milk solids.
Frozen confections
129.—(1)  Frozen confections shall be the frozen preparation of water and one or more wholesome foods including non-fat milk solids, fruit pulp, fruit juice, nuts or beans, with or without the addition of sugar, permitted flavouring agents, permitted colouring matters and permitted stabilisers.
(2)  Frozen confections include water ices, iced sherbet and ice lollies.
SAUCE, VINEGAR AND RELISHES
Sauce
130.  Sauce other than those otherwise specified shall be a liquid or semi-liquid savoury product prepared from foodstuffs with or without spices.
Soya bean sauce
131.—(1)  Soya bean sauce shall be a clear, salty, brown liquid made from sound soya beans with or without other wholesome foodstuffs, by either enzymic reaction or acid hydrolysis or by both methods.
(2)  Soya bean sauce must be palatable and free from any offensive odour or any mould, except harmless strains of Aspergillus belonging to the flavus-oryzae group.
(3)  Soya bean sauce may contain sugar, caramel and permitted chemical preservative. The total nitrogen content shall not be less than 0.6% (w/v).
Oyster sauce
132.  Oyster sauce shall be the product made from oyster extract, salt, edible starch, with or without the addition of vinegar, citric acid, tartaric acid, monosodium glutamate, permitted preservatives and colouring matters. It shall contain not less than 2.5% (w/w) protein (total nitrogen x 6.25).
Tomato sauce
133.  Tomato sauce, ketchup, catsup and relish shall conform with the following standards:
(a)it shall contain not less than 4% (w/w) tomato solids derived from clean and wholesome tomatoes;
(b)it shall be strained, with or without heating, so as to exclude seeds or other coarse or hard substances;
(c)it shall contain no fruit or vegetable other than tomato except onion, garlic, spices and condiments added for flavouring purposes; and
(d)it may contain salt, sugar and vinegar and shall not contain any added colouring matter.
Chilli sauce
134.  Chilli sauce or chilli paste shall be the product made from sound ripe chillies. It may contain spices, salt, garlic, edible starch, tomatoes, onion, sugar, vinegar or acetic acid and shall contain no other substance except permitted chemical preservatives, colouring matters, stabilisers and flavour enhancers.
Vinegar
135.—(1)  Vinegar shall be the liquid produced by either or both alcoholic and acetous fermentation of one or more of the following:
malt, spirit, wine, cider, alcoholic liquors, fruit, honey, dextrose and sugar (including unrefined crystal sugar and refined syrups or molasses).
(2)  Every variety of vinegar shall contain —
(a)not less than 4 g of acetic acid in 100 ml; and
(b)no mineral acid or any other added substance or colouring matter except caramel.
(3)  Every package containing vinegar shall be labelled in accordance with regulation 139.
Distilled vinegar
136.—(1)  Distilled vinegar shall be the liquid produced by the distillation of vinegar.
(2)  Every package containing distilled vinegar shall be labelled in accordance with regulation 139.
Blended vinegar
137.—(1)  Blended vinegar shall be the liquid produced by mixing vinegar with distilled vinegar. It shall contain not less than 50% vinegar.
(2)  Every package containing blended vinegar shall be labelled in accordance with regulation 139.
Artificial or imitation vinegar
138.—(1)  Artificial or imitation vinegar shall be a mixture of water and acetic acid with or without flavouring essences.
(2)  Artificial or imitation vinegar shall contain —
(a)not less than 4 g acetic acid and not more than 12.5 g acetic acid in 100 ml; and
(b)no mineral acid or any other substance or colouring matter except caramel and permitted flavouring agents.
(3)  Every package containing artificial or imitation vinegar shall be labelled in accordance with regulation 139.
Labelling of vinegar
139.—(1)  There shall be legibly printed in English on the label on or attached to every package which contains vinegar, the word “Vinegar” accompanied by a statement of the material from which the vinegar was brewed.
(2)  There shall be written on the label on or attached to every package containing artificial or imitation vinegar the words “IMITATION VINEGAR” in capital letters so as to be clearly visible to the purchaser. Such capital letters shall not be less than 12 mm in height.
Salad dressing
140.—(1)  Salad dressing shall be a mixture of either vegetable or milk fat with vinegar or citrus fruit juice or both with or without other foodstuffs, permitted chemical preservatives, colouring matters, flavouring agents, emulsifiers and sequestrants.
[S 493/2013 wef 01/08/2013]
(2)  Salad dressing described as mayonnaise shall be a product that contains not less than 30% (w/w) of vegetable oil, and in which the sole emulsifier is egg yolk or whole egg.
Pickles
141.  Pickles shall be sound vegetables or fruits or both, preserved in salt, vinegar or acetic acid, lactic acid, malic acid or tartaric acid, or admixture of any one of those substances, with or without the addition of —
(a)sugar or dextrose;
(b)spices and condiments;
[S 195/2011 wef 15/04/2011]
(c)permitted chemical preservatives and colouring matter; and
[S 195/2011 wef 15/04/2011]
(d)aluminium potassium sulphate as a firming agent in an amount not exceeding 200 ppm.
[S 195/2011 wef 15/04/2011]
Chutney
142.  Chutney shall be a preparation made from sound fruits or vegetables, or both, with spices, salt, onion, garlic, sugar, vinegar, or acetic acid, and shall contain not less than 50% (w/w) total soluble solids.
SUGAR AND SUGAR PRODUCTS
Sugar
143.  Sugar shall be the food chemically known as sucrose, and if sold as granulated, loaf cut, cube, milled or powdered shall contain not less than 99.5% (w/w) sucrose.
Refined soft brown sugar
144.  Refined soft brown sugar shall contain not less than 96% (w/w) total sugar (sucrose and reducing sugar) in which the reducing sugar shall not be more than 4% (w/w). It shall have passed through a refining process.
Icing sugar or icing mixture
145.  Icing sugar or icing mixture shall be powdered sugar, with or without added permitted colouring matter, and shall contain not more than 5% (w/w) starch.
Molasses
146.  Molasses shall be —
(a)the mother liquor obtained by evaporating juice of sugar-cane until a large proportion of sugar has been separated by crystallisation; or
(b)the syrupy food obtained by evaporation and partial inversion of the juice of sugar-cane which juice may or may not be clarified with or without the addition of sulphurous acid, and shall contain not more than 25% (w/w) moisture and 12% (w/w) sulphated ash.
Table molasses
147.  Table molasses shall be molasses which contain less than 3% (w/w) sulphated ash.
Dextrose anhydrous
148.  Dextrose anhydrous shall be purified and crystallised D-glucose without water of crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a dry basis and the total solids content shall not be less than 98% (w/w).
Dextrose monohydrate
149.  Dextrose monohydrate shall be purified and crystallised D-glucose containing one molecule of water of crystallisation. It shall contain not less than 99.5% (w/w) D-glucose on a dry basis and the total solids content shall not be less than 90% on a dry basis.
Glucose syrup
150.  Glucose syrup shall be the thick, syrupy, nearly colourless food made by incomplete hydrolysis of starch or of a starch containing substance, and shall not contain —
(a)more than 25% (w/w) moisture;
(b)more than 1% (w/w) ash; and
(c)less than 35% (w/w) reducing sugars, calculated as dextrose on a moisture-free basis,
and may contain sulphur dioxide as provided under regulation 19.
Honey
151.  Honey shall be derived entirely from the nectar of flowers and other sweet exudation of plants by the work of bees, and shall contain not more than —
(a)20% (w/w) moisture;
(b)8% (w/w) sucrose; and
(c)0.75% (w/w) ash,
and shall contain not less than 60% (w/w) reducing sugars, expressed as invert sugar. It shall not contain any added sweetening agent, colouring matter or any other foreign substance.
[S 195/2011 wef 15/04/2011]
Royal jelly
151A.—(1)  Royal jelly shall be the milky white viscous secretion from the salivary glands of honey bees and shall contain not less than 10 g of 10-hydroxy-decenoic acid per kg of royal jelly.
(2)  Every label on or attached to a package or other receptacle containing royal jelly, or a food containing royal jelly, shall include, immediately after the common name, the following words or any other words to the same effect:
“WARNING — THIS PRODUCT MAY NOT BE SUITABLE FOR ASTHMA AND ALLERGY SUFFERERS.”.
Sugar confectionery
152.—(1)  “Sugar confectionery” means any solid or semi-solid product complete in itself, and suitable for direct consumption without further preparation or processing, of which the characteristic ingredient is carbohydrate sweetening matter with or without the addition of edible fat, dairy product, gelatin, edible gums, nuts or preserved fruit, and includes sweetened liquorice and chewing gum, but does not include chocolate confectionery, sugared flour confectionery, any kind of ice-cream, ice lollies, table jellies, table jelly preparations, soft drink crystals, soft drink preparations, slab meringues or pharmaceutical products.
(2)  Sugar confectionery shall not contain residues of mineral hydrocarbon exceeding the permitted levels specified in regulation 36.
TEA, COFFEE AND COCOA
Tea
153.—(1)  “Tea” shall be the leaves and leaf-buds of any of the varieties of Camellia sinesis, prepared by the usual trade processes.
(2)  Tea shall yield not more than 7% (w/w) or less than 4% (w/w) ash, of which at least one-half shall be soluble in water. It shall yield at least 30% (w/w) of water soluble extract. It shall not contain spurious, exhausted, decayed, mouldy leaves or stalks, or any matter for facing, colouring or for any other purpose.
Tea dust, tea siftings and tea fannings
154.  Tea dust, tea siftings and tea fannings shall be respectively the dust, siftings and fannings of tea that conform to the standard prescribed for tea except that they shall yield not more than 5% (w/w) ash insoluble in hydrochloric acid.
Instant tea
155.—(1)  Instant tea shall be prepared from wholesome leaves of any of the varieties of Camellia sinesis and shall be in the form of free-flowing powder.
(2)  Instant tea shall contain —
(a)not more than 15% (w/w) total ash;
(b)not more than 6% (w/w) moisture;
(c)not less than 4% (w/w) caffeine;
(d)not less than 7% (w/w) tannin; and
(e)no added colouring matter.
(3)  Instant tea shall dissolve in boiling water in 30 seconds with moderate stirring and the infusion shall have the colour, taste and flavour of freshly brewed tea.
Brewed tea
156.  Brewed tea is a beverage prepared from tea, tea dust, tea siftings, tea fannings or instant tea, with or without the addition of sugar or milk and shall contain no added colouring matter.
Coffee
157.  “Coffee” shall be the seed or ground seed of one or more of the various species of Coffea.
Coffee and chicory
158.—(1)  Coffee and chicory shall be a mixture of ground coffee and ground chicory. It shall contain not less than 50% (w/w) coffee and shall not contain any foreign substance.
(2)  There shall be legibly printed in English on the label on or attached to every package which contains coffee mixed with chicory a statement in which the words “Coffee and Chicory” are printed in larger letters than any other words on the label, immediately followed by a statement of the percentage proportion in which the ingredients of the mixture are present, printed in type of not less than 3 mm in height, in the following form:
“Containing not less than (here insert the number of parts per cent of coffee) parts per cent of coffee”.
(3)  The word “coffee” and expressions which include the word “coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of coffee and chicory unless it be conjoined with the words “and chicory”.
Coffee mixture
159.—(1)  Coffee mixture shall be ground coffee mixed with other ground food substances. Such mixtures shall contain not less than 50% (w/w) coffee and shall not contain any harmful substance.
(2)  There shall be legibly printed in English on the label on or attached to every package which contains any mixture of coffee and substances other than chicory, a statement in which the words “Coffee Mixture” are printed, in larger letters than any other words on the label, immediately followed by a statement of the ingredients of the mixture and of the proportion in which the ingredients of the mixture are present, printed in type of not less than 3 mm in height in the following form:
“Containing (here insert the number of parts per cent of coffee) parts per cent of coffee mixed with (here insert the number of parts per cent of other ingredients) parts per cent of (here insert the names of such other ingredients)”.
(3)  The word “coffee” and expressions which include the word “coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of coffee with substances other than chicory unless it be conjoined with the word “mixture”.
(4)  Where any coffee mixture is sold otherwise than prepacked, there shall be legibly written or printed in English on a label, conspicuously attached, so as to be clearly visible to the purchaser, to every container or vessel in which the coffee mixture is stored immediately prior to sale, a statement in which the words “Coffee Mixture” are written in larger letters than any other words on the label, immediately followed by a statement of the ingredients of the mixture which complies with the requirements of paragraphs (2) and (3).
Instant coffee or soluble coffee
160.—(1)  Instant coffee or soluble coffee shall be the dried soluble solid obtained from a water extraction of coffee and shall be in the form of a free-flowing powder having the colour, taste and flavour characteristic of coffee.
(2)  Instant coffee or soluble coffee shall be free from impurities and shall not contain chicory or any other added substances.
(3)  Instant coffee or soluble coffee shall contain not more than 5% (w/w) moisture and not more than 12% (w/w) total ash, and not less than 2.25% (w/w) anhydrous caffeine on the moisture-free basis. It shall dissolve in boiling water in 30 seconds with moderate stirring.
Instant coffee and chicory or soluble coffee and chicory
161.—(1)  Instant coffee and chicory or soluble coffee and chicory shall be the dried soluble solid obtained from a water extraction of coffee and chicory of which not less than 50% shall be coffee. It shall contain not less than 0.5% (w/w) anhydrous caffeine on a moisture-free basis. It shall comply with the labelling requirements laid down for coffee and chicory in regulation 158.
(2)  There shall be legibly printed in English on the label on or attached to every package which contains instant coffee and chicory or soluble coffee and chicory a statement in which the words “Instant Coffee and Chicory” or “Soluble Coffee and Chicory” are printed in larger letters than any other words on the label.
(3)  The words “instant coffee” or “soluble coffee” and expressions which include the words “instant coffee” or “soluble coffee” shall not be printed on any statement or label printed on or attached to any package which contains a mixture of instant coffee and chicory or soluble coffee and chicory unless the words are conjoined with the words “and chicory”.
Decaffeinated coffee
162.—(1)  Decaffeinated coffee shall be coffee which contains not more than 0.1% (w/w) anhydrous caffeine. It shall contain no ingredient other than those normally present in coffee.
(2)  Decaffeinated instant coffee or decaffeinated soluble coffee shall be instant coffee or soluble coffee that contains not more than 0.3% (w/w) anhydrous caffeine based on the moisture-free basis.
Cocoa beans
163.  Cocoa beans (cacao beans) shall be the seeds of Theobroma cacao L. or other closely related species.
Cocoa nibs
164.  Cocoa nibs (cacao nibs, cracked cocoa) shall be prepared by heating and cracking cleaned, dried or cured cacao beans and removing the shell therefrom.
Cocoa paste, cocoa mass or cocoa slab
165.  Cocoa paste, cocoa mass or cocoa slab shall be the solid or semi-solid mass produced by grinding cocoa nibs. It shall not contain any foreign fat or oil.
Cocoa, cocoa powder or powdered cocoa
166.  Cocoa, cocoa powder or powdered cocoa shall be the powdered cocoa paste, deprived or not of a portion of its fat. It shall not contain any foreign fat or oil.
Cocoa essence or soluble cocoa
167.—(1)  Cocoa essence or soluble cocoa shall be the product obtained by treating cocoa paste deprived or not of a portion of its fat with alkali or alkaline salt.
(2)  Cocoa essence or soluble cocoa shall not contain more than 3% (w/w) added alkali or alkaline salt, estimated as potassium carbonate, and shall not contain any foreign fat or oil.
Chocolate
168.—(1)  Chocolate (chocolate paste, confectioner’s chocolate, chocolate coating or chocolate powder) shall be a preparation of cocoa paste, cocoa powder or cocoa, with or without the addition of —
(a)cocoa fat;
(b)sugar;
(c)spices;
(d)milk solids;
(e)permitted emulsifier;
(f)permitted flavouring agent;
(g)[Deleted by S 152/2017 wef 01/04/2017]
(ga)ammonium phosphatides in an amount not exceeding 10,000 ppm; and
[S 195/2011 wef 15/04/2011]
(h)up to 5% of vegetable fat (excluding cocoa fat).
(2)  No person shall sell any chocolate containing vegetable fat (excluding cocoa fat) unless the package bears a label on which is printed a statement indicating the presence of such vegetable fat.
Milk chocolate
169.—(1)  Milk chocolate shall be chocolate containing milk solids. It shall contain, calculated on the dry matter, not less than 2% (w/w) milk fat and not less than 10.5% (w/w) fat-free milk solids.
(2)  Any milk chocolate described as rich full cream or dairy milk chocolate shall contain, calculated on the dry matter, not less than 4.5% (w/w) milk fat and not less than 10.5% (w/w) fat-free milk solids.
Chocolate confectionery
170.—(1)  Chocolate confectionery shall be any solid or semi-solid product complete in itself and suitable for direct consumption without further preparation or processing, of which the characteristic ingredient is chocolate or cocoa, with or without the addition of nuts or fruits and includes products made by encrusting sugar confectionery and other ingredients in chocolate but does not include chocolate, chocolate-coated, filled or flavoured biscuits, any type of ice-cream or pharmaceutical products.
(2)  The chocolate portion of any chocolate confectionery shall comply with the standards laid down for chocolate in these Regulations.
FRUIT JUICES AND FRUIT CORDIALS
Fruit juices
171.—(1)  Fruit juice shall be the unfermented liquid extracted from sound, ripe, fresh fruit, with or without sugar, dextrose, invert sugar, liquid glucose, permitted colouring matter, chemical preservatives and ascorbic acid.
(2)  Fruit juice which is made by the dilution of concentrated fruit juice shall be fruit juice made by the addition of water to concentrated fruit juice by an amount which is equal to the volume of water originally removed from fruit juice in the making of concentrated fruit juice.
(3)  Fruit juice which is made by the dilution of concentrated fruit juice shall be so indicated on the label in letters not less than 3 mm in height.
Concentrated fruit juice
172.  Concentrated fruit juice shall be fruit juice which has been reduced by the removal of water to a volume not exceeding 50% of its original volume with or without the addition of ascorbic acid and permitted colouring matter.
Nectar
173.—(1)  Nectar shall be the unfermented pulpy fruit product, intended for direct consumption, obtained by blending the total edible part of a sound and ripe fruit whether concentrated or not, with one or more of the following, namely, water, sugar, dextrose, invert sugar, liquid glucose, permitted colouring matter, citric acid, malic acid and tartaric acid.
(2)  Nectar may contain ascorbic acid either as an anti-oxidant or as a vitamin, and shall contain no substance other than those mentioned in this regulation.
(3)  The percentage by weight of fruit ingredient in the form of puree, pulp, juice or concentrate in nectar shall be not less than —
(a)50% in the case of citrus fruit nectar;
(b)40% in the case of peach and pear nectars;
(c)35% in the case of apricot nectar;
(d)25% in other nectars.
Fruit juice cordials, squashes or syrups
174.  Fruit juice cordials, squashes or syrups shall be composed of the juices of sound fruits, water and sugar, with or without the addition of ascorbic acid, malic acid, citric acid, tartaric acid, permitted emulsifier or stabiliser, flavouring agent, colouring matter or chemical preservative. They shall contain not less than 15% fruit juice and not less than 25% sugar. They may contain glycerine up to and not exceeding a proportion of 10%. They shall contain no other added substance.
Fruit drinks or fruit crushes
175.  Fruit drink or fruit crush shall be the drink for consumption without dilution and shall contain fruit juice.
JAMS
Jams
176.—(1)  Jam, conserve or preserve shall be the product made by processing fresh, canned or dried fruit or fruit pulp, by boiling to a suitable consistency with water, sugar, dextrose, invert sugar or liquid glucose either singly or in combination, with or without citric, malic or tartaric acid, permitted chemical preservative or colouring matter, pectin in the form of fruit juice or pulp or powder, the sodium, potassium or calcium salts of citric, malic and tartaric acids, together with sodium hydroxide and sodium bicarbonate.
(2)  Jam, conserve or preserve shall contain not less than 35% (w/w) of the fruits from which it is purported to be made.
Fruit jelly
177.  Fruit jelly shall be jam made from pulped fruit that has been strained.
Marmalade
178.  Marmalade shall be the product made from any combination of peel, pulp and juice of the named citrus fruit by boiling to a suitable consistency with water, sugar, dextrose, invert sugar or liquid glucose either singly or in combination, with or without citric, malic or tartaric acid, lemon or lime juice, pectin in the form of fruit juice or pulp or powder, permitted chemical preservatives or colouring matters, the sodium, potassium or calcium salts of citric, malic and tartaric acids, together with sodium hydroxide and sodium bicarbonate.
Kaya or egg jam
179.  Kaya or egg jam shall be the product made from egg, sugar, coconut milk (extract of coconut), flavouring, with or without the addition of permitted emulsifier and colouring matter. It shall contain not less than 3% (w/w) protein (total nitrogen x 6.25) on a dry basis and shall contain not more than 38% (w/w) moisture. It shall contain no added Class II preservatives.
NON-ALCOHOLIC DRINKS
Flavoured cordials or syrups
180.—(1)  Flavoured cordial or syrup shall be composed of water and sugar, with or without the addition of fruit juice, ascorbic acid, permitted emulsifiers and stabilisers, colouring matters, flavouring agents and chemical preservatives. They shall contain not less than 25% (w/v) sugar. They may contain glycerine up to and not exceeding a proportion of 10% (w/v). They shall contain no other added substance.
(2)  Any flavoured cordial or syrup shall be labelled in one of the following manners:
(a)(Name of fruit, vegetable or flower) flavoured syrup;
(b)(Name of fruit, vegetable or flower) flavoured cordial; or
(c)Imitation (Name of fruit, vegetable or flower) cordial.
Soya bean milk
181.—(1)  Soya bean milk shall be a liquid food made by extraction from sound soya beans.
(2)  Soya bean milk may contain sugar and harmless botanical substances and shall contain no other substance except sodium carbonate (as acidity regulator) and permitted stabilisers, emulsifiers and chemical preservatives.
[S 195/2011 wef 15/04/2011]
(3)  The protein content of soya bean milk (total nitrogen x 6.25) shall not be less than 2% (w/v).
Flavoured soya bean milk
182.  Flavoured soya bean milk shall be soya bean milk with added permitted flavouring agents and shall comply with the standards laid down for soya bean milk in respect of protein. It may contain permitted colouring matter.
Soft drinks
183.—(1)  Soft drink shall be any substance in liquid or solid form intended for sale as drink for human consumption, either without or after dilution, and includes —
(a)fruit juice cordial, squash or syrup;
(b)flavoured cordial, squash or syrup;
(c)any flavoured drink ready for consumption without dilution;
(d)soda water, Indian or quinine tonic water, and any carbonated water whether flavoured or unflavoured;
(e)ginger beer and any beverage made from any harmless herbal or botanical substance;
(f)soya bean milk and soya bean milk drink; and
(g)fruit drink or fruit crush.
(2)  Soft drink does not include —
(a)water (except as aforesaid);
(b)water from natural springs, whether in its natural state or with added mineral substances;
(c)tea, coffee, cocoa or chocolate, or any preparation of tea, coffee, cocoa or chocolate;
(d)any egg product;
(e)any cereal product, except flavoured barley water and cereal products containing alcohol, which are not intoxicating liquor as defined in these Regulations;
(f)meat, yeast or vegetable extracts, soup or soup mixtures, or any similar product;
(g)tomato juice, vegetable juice, or any preparation of any such juice or juices;
(h)intoxicating liquor as defined in these Regulations;
(i)any other unsweetened drink except soda water; and
(j)any drink which is capable of being used as a medicine.
Natural mineral water
183A.—(1)  Natural mineral water shall be underground water obtained directly from underground water bearing strata and characterised by its content of certain mineral salts and their relative proportions, and the presence of trace elements or of other constituents.
(2)  No water shall be advertised, labelled or sold as natural mineral water for the purposes of these Regulations unless documentary evidence to the satisfaction of the Director-General is furnished from the place of origin that the natural mineral water is genuine.
(3)  Natural mineral water shall not be subjected to any treatment other than —
(a)the filtration or decanting, preceded, if necessary, by oxygenation, to remove the unstable constituents, so long as such treatment does not alter the composition of the natural mineral water in respect of its stable constituents;
(b)the total or partial elimination of carbon dioxide by exclusively physical methods; and
(c)the addition of carbon dioxide, so long as the package containing the natural mineral water is labelled with the appropriate description.
(4)  Notwithstanding anything to the contrary in these Regulations —
(a)natural mineral water shall contain not more than —
(i)0.005 ppm of antimony;
(ii)0.01 ppm of arsenic, calculated as As;
(iii)0.7 ppm of barium;
(iv)5 ppm of borate, calculated as B;
(v)0.003 ppm of cadmium;
(vi)0.05 ppm of chromium, calculated as Cr;
(vii)1 ppm of copper;
(viii)0.07 ppm of cyanide;
(ix)0.01 ppm of lead;
(x)0.4 ppm of manganese;
(xi)0.001 ppm of mercury;
(xii)0.02 ppm of nickel;
(xiii)50 ppm of nitrate calculated as nitrate;
(xiv)0.1 ppm of nitrite calculated as nitrite;
(xv)0.01 ppm of selenium;
(xvi)3 ppm organic matter calculated as O2; and
(xvii)0.05 ppm of sulphide calculated as H2S,
and shall contain no detectable amounts of mineral oil, phenolic compounds, surface active agents, pesticides, polynuclear aromatic hydrocarbons and polychlorinated biphenyls; and
(b)natural mineral water shall be —
(i)free from parasites and pathogenic micro-organisms;
(ii)free from sporulate sulphite-reducing anaerobes in any 50 ml sample examined; and
(iii)free from Escherichia coli, other coliforms, faecal streptococci and Pseudomonas aeruginosa in any 250 ml sample examined.
[S 195/2011 wef 15/04/2011]
(5)  Prepacked natural mineral water shall bear a label showing —
(a)the name and location of the source of water; and
[S 195/2011 wef 15/04/2011]
(b)the analytical composition giving characteristics to the product.
[S 195/2011 wef 15/04/2011]
(6)  Where the natural mineral water contains more than 600 ppm of sulphate other than calcium sulphate, the package containing the natural mineral water shall bear a statement indicating that the natural mineral water may be laxative.
(6A)  Where the natural mineral water contains more than 1 ppm of fluoride, the following words shall be printed on the label as part of, or in close proximity to, the name of the product or in an otherwise prominent position:
“contains fluoride”.
[S 195/2011 wef 15/04/2011]
(6B)  Where the natural mineral water contains more than 1.5 ppm of fluoride, the following words shall be printed on the label in addition to the words referred to in paragraph (6A):
“The product is not suitable for infants and children under the age of seven years”.
[S 195/2011 wef 15/04/2011]
(7)  For the purposes of this regulation, natural mineral water includes spring water.
Labelling of non-alcoholic drinks
184.—(1)  The term “non-alcoholic” shall be reserved only for those products which contain not more than 0.5% (v/v) alcohol at 20°C.
(2)  Any drink for human consumption without dilution which incorporates the name of a fruit, vegetable or flower in its name but does not use the juice of that fruit, vegetable or flower shall be labelled in the following manner:
(a)(Name of fruit, vegetable or flower) — ade;
(b)(Name of fruit, vegetable or flower) flavoured drink; and
(c)Imitation (name of fruit, vegetable or flower) drink.
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Last updated 20 Apr 2024
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